Espresso

Espresso is brewed by forcing hot water through finely ground coffee at approximately 9 bars of pressure, producing a concentrated shot in 25 to 30 seconds. The pressure creates a unique emulsion of oils and dissolved solids topped with crema, the golden foam that distinguishes espresso from other brewing methods.

The key variables for espresso are dose (grams of coffee), yield (grams of liquid output), and time (seconds of extraction). These form the 'espresso recipe' that baristas dial in for each coffee. Adjusting grind size is the primary way to control extraction time.

Espresso is the foundation for milk-based drinks including cappuccino, latte, flat white, and macchiato. Steaming milk to the right temperature and texture is a skill in itself, requiring practice to create microfoam that integrates seamlessly with the espresso.