Espresson

Espresson is a term occasionally encountered in coffee writing, but it is not a widely recognized name for a distinct beverage. In most references, the drink is known as espresso. Espresson is commonly viewed as a misspelling or a brand name, and credible sources usually use espresso. This article presents espresso and notes how espresson is related.

Espresso is a concentrated coffee beverage brewed by forcing hot water under high pressure through finely ground coffee. It originated in Italy in the late 19th and early 20th centuries and became the foundation for many contemporary coffee drinks. The standard espresso is a small, potent shot that can be served alone or used as the base for other drinks.

Preparation and equipment: An espresso machine, typically pump-driven or steam-driven, pushes water at about 9 bars of pressure through a compact puck of finely ground coffee contained in a portafilter. A single shot uses roughly 7-9 grams of coffee and yields about 1 ounce (30 ml); a double shot uses about 14-18 grams and yields about 2 ounces (60 ml). Water temperature is generally in the 90-96°C range. Proper grind, distribution, and tamping are important for even extraction.

Characteristics and serving: Espresso produces a dense body with a crema on top, contributing aroma and intensity. It can be enjoyed as a solo shot or used to create drinks such as ristretto, lungo, macchiato, cappuccino, and latte. The term espresson, when encountered, is typically a variant spelling of espresso rather than a separate method.