expresso

Expresso is a common misspelling of espresso, the name of a method and the resulting coffee beverage. The term expresso appears in some English references and in brand names, but in Italian the drink is called espresso, from which the English word is derived.

Espresso is produced by forcing hot water under high pressure through finely ground coffee, typically in a specialized espresso machine. A typical machine uses around 9 bars of pressure and water at approximately 90–96°C, with an extraction time around 25–30 seconds. The process yields a small, concentrated beverage that forms a creamy layer on top known as crema.

A single shot is usually about 25 ml, while a double shot is about 50 ml. Variations in extraction create terms such as ristretto (shorter, more intense) and lungo (longer, lighter). Espresso serves as the base for many popular drinks, including cappuccino, latte, macchiato, and flat white, which combine espresso with milk or foam in various proportions.

History and terminology: Espresso brewing originated in Italy in the late 19th and early 20th centuries, with the development of machines designed to brew coffee quickly for cafes and workers. The beverage gained global popularity in the latter half of the 20th century and became a foundational style in modern coffee culture. The spelling expresso remains a widespread error in some contexts, though espresso is the authoritative term in Italian and in most professional references.

See also: List of coffee beverages.