expressos

Expressos is the plural form of espresso in Portuguese and some other languages, used to refer to multiple espresso beverages or shots. In English, the plural espressos is commonly used, though espresso can also be treated as a mass noun or used in some contexts as a plural. Espresso is a coffee beverage created by forcing hot water under high pressure through finely ground coffee, producing a small, concentrated shot with a crema on top.

Origin and method

Espresso originated in Italy in the early 20th century, evolving from steam-driven brewing machines to pump-driven designs that could reach higher pressure. The modern standard pressure is about 9 bars, with extraction times typically around 25 to 30 seconds. The result is a dense, aromatic shot that forms a thin to medium crema, depending on roast, grind size, and brew parameters.

Serving and characteristics

A standard espresso shot is about 25 to 30 milliliters and is served in a small cup or demitasse. Well-made espressos balance sweetness, acidity, and bitterness, and often exhibit a rich crema. Caffeine content varies but a typical shot contains roughly 60 to 90 milligrams, depending on bean, roast, and extraction. Common variants include ristretto (shorter extraction with less water, more intense), and lungo (longer extraction with more water, often lighter in body).

Equipment and context

Espresso is produced by specialized machines—manual, semi-automatic, or automatic—that regulate grind, dose, tamping, and pressure. Beyond standalone servings, espresso serves as the base for many popular drinks such as cappuccino, latte, and macchiato, and is a central element of coffee culture in many regions.