Espresso

Espresso is a method of brewing coffee by forcing hot water under high pressure through finely ground coffee, producing a small, concentrated beverage known as a shot. The standard pressure is about 9 bars, with water around 90 to 96 degrees Celsius and an extraction time of roughly 25 to 30 seconds. A well-made espresso features crema, a dense, golden-brown emulsion formed by oils, CO2, and colloids during extraction.

Espresso originated in Italy in the late 19th and early 20th centuries as a fast method to brew coffee for bar customers. Early machines used steam pressure; improvements in the 20th century produced pump-driven machines that could maintain stable pressure and shorter extraction times. The espresso bar became a hallmark of modern Italian coffee culture and later spread to cafes around the world.

Technique and composition: A typical single shot uses about 7 to 9 grams of finely ground coffee and a contact time of 25 to 30 seconds, yielding roughly 25 to 30 milliliters of liquid. Grind size, dosing, distribution, and tamping shape extraction, water temperature affects crema, aroma, and balance. The result is a concentrated beverage with rich body and a distinct crema on top.

Variants and serving traditions: Espresso serves as the base for drinks such as doppio, ristretto, and lungo; milk-based options include cappuccino, latte, flat white, and macchiato. An Americano combines espresso with hot water. Equipment varies from manual, semi-automatic, to fully automatic machines; true espresso requires pressure-brewing equipment rather than stovetop methods such as the Moka pot. Terminology and proportions differ regionally, but the underlying technique remains the same.