What Is Espresso

Espresso is one of the most misunderstood words in coffee. It is not a type of bean, not a roast level, and not something that requires dark, oily beans to taste right. It is a brewing method, and understanding it as such changes how you think about the drinks made from it.

What espresso actually is

Espresso is coffee brewed by forcing hot water under high pressure through finely ground, compacted coffee. The standard parameters are approximately 9 bars of pressure, water at 90-96 degrees Celsius, and a brew ratio of roughly 1:2 (one gram of coffee yielding two grams of liquid) over 25-30 seconds. The result is a concentrated, viscous coffee with a layer of crema on top.

The crema

The crema is the golden-brown foam layer that sits on top of a well-pulled espresso shot. It is created by the emulsification of coffee oils under pressure, combined with the trapped carbon dioxide from the brewing process. A good crema indicates fresh coffee and proper extraction. A pale, thin crema suggests either old coffee or under-extraction. A very dark, spotty crema can indicate over-extraction.

Espresso is not just for dark roasts

The assumption that espresso requires dark-roasted beans comes from decades of Italian tradition and the fact that dark roasts are more forgiving of inconsistent extraction technique. Light and medium roasts can produce extraordinary espresso when the technique is dialed in. Many of the world's best specialty cafes now serve single-origin light roast espresso as their primary offering.

How to drink it

Straight espresso is traditionally drunk quickly, before the crema dissipates and the shot cools. The full flavor experience changes significantly over the course of 3-5 minutes. Stir the crema into the shot before drinking to integrate the flavors. And drink it at the bar, standing up, as the Italians do. It is its own ritual.

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Related reading: americano, cortado, macchiato.

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