espressos

Espresso is a method of coffee brewing that uses hot water forced under high pressure through finely ground coffee to produce a small, concentrated shot. The technique developed in Italy in the late 19th and early 20th centuries, with early machines by inventors such as Angelo Moriondo and later refinements by Luigi Bezzera and Desiderio Pavoni. The term espresso comes from the Italian for “express,” reflecting the quick extraction.

Brewing parameters typically involve about 9 bars of pressure, water temperature around 90–96°C, and an extraction time of roughly 25–30 seconds. A single shot yields about 25–30 ml, while a double (doppio) yields about 50–60 ml. The resulting liquid often features a crema, a tan foamy layer that forms on top due to emulsified oils and CO2.

Espresso serves as the base for many popular drinks, including cappuccino, latte, macchiato, and americano. Variations of the method include ristretto, a shorter extraction with less water, and lungo, a longer extraction with more water. The technique emphasizes precise control of grind size, dose, and tamping to produce a balanced shot with adequate body and sweetness.

Equipment and technique revolve around a focused workflow: a quality grinder, a portafilter, and a well-maintained espresso machine. Dose amounts commonly range from about 7–9 g for a single shot and 14–18 g for a double; tamping is done evenly to create a uniform coffee bed and resistance.

Caffeine content per shot varies widely, typically around 30–90 mg, with averages near 63 mg, depending on bean, roast, and extraction.