What Is Espresso Coffee?

Espresso is a term used to define the method of brewing small portions of concentrated coffee using pressure and hot water, in contrast to the typical "Mr. Coffee" style brew in which more coffee is saturated and diluted with water over a longer period of time. Being concentrated, espresso has a stronger, more intense flavor than brewed coffee.

What is an Espresso?

A shot of espresso is about an ounce of highly concentrated coffee. The coffee is finely ground and usually placed in a portafilter, which is then attached to the espresso machine. The machine applies high pressure and very hot water, and the espresso slowly drips out. The resulting product can be consumed as is, similar to drinking a shot of liquor, or added to steamed milk to make beverages like lattes or cappuccinos.

What Kind of Beans?

You can use any type of coffee beans to make espresso, but the drink might not be very good. The best espressos are made with dark-roasted coffee that is not very acidic, often with a hint of chocolate or caramel sweetness. If you are making espresso at home, you can try store-bought blends labeled "Espresso," or, if you are more advanced or bolder, you can try brewing espresso from home making up your own mix. In the latter case, it is best to start with a Latin American coffee you know you like and try adding components from different regions (Ethiopia, Sumatra, Brazil, etc.)

The Perfect Shot

Although the "perfect" shot of espresso is a a matter of personal taste, professionals employ some standards that are helpful. At the time it's brewing, a good shot of espresso should have a noticeable spectrum of colors. Brewing espresso into shot glasses helps with the visual. The shot should have a light frothy top layer (called the "crema") that cascades down from light tan shades to darker browns. There is no industry standard for shot pour time. Depending on the espresso machine, a good shot can take anywhere from five to 35 seconds. Generally speaking, the faster shots taste a bit sweeter and the longer shots taste a bit more intense. An espresso shot that is brewed either using less coffee than usual or prepared to brew faster is called a "ristretto" shot. The opposite of this is the long or "lungo" shot.

History of Espresso

The espresso machine was invented in 1901 in Italy by Luigi Bezzera, who envisioned a machine that would brew coffee faster and experimented with a boiler designed to use steam and boiling water. The design was further enhanced about two decades later with the addition of a spring-powered piston that administers the necessary pressure.

FYI

The fact that espresso is highly concentrated does not mean it contains more caffeine. Typically, if you compare the amount of caffeine in a cup of brewed coffee with an espresso-based beverage of the same volume, the espresso drink will contain slightly less. Furthermore, darker roasts tend to produce the best tasting espresso shots, but the roasting process itself burns away some of the caffeine. Generally, coffees with a lighter flavor contain more caffeine.

Resources

• Glossary of espresso terms