What Is Espresso

Espresso is not a bean. It is not a roast. It is not a size. It is a method.

Espresso is coffee brewed by forcing hot water through finely ground coffee under approximately 9 bars of pressure. The result is a small, concentrated shot, typically 1 to 2 ounces, with a layer of crema on top. It takes 25 to 30 seconds to extract. Everything else, the cortado, the flat white, the latte, the americano, the macchiato, is espresso with something added. Espresso is the foundation. The rest is commentary.

What It Tastes Like

A well-pulled espresso should be sweet, balanced, and complex. The common misconception is that espresso is supposed to be bitter. It is not. Bitterness in espresso is usually a sign of over-extraction, stale beans, or equipment that has not been cleaned. Good espresso has body, sweetness, and acidity that means brightness and liveliness, not sourness.

Single, Double, Ristretto, Lungo

A single shot is approximately 1 ounce. A double is 2 ounces. Most modern specialty shops pull doubles as the default. A ristretto is a shorter pull: sweeter and more concentrated. A lungo is a longer pull with more bitterness and body.

Every drink at every coffee shop you visit starts with espresso. When the espresso is good, everything built on top of it is good. This is why specialty shops invest in expensive machines, fresh roasts, and trained baristas.

Keep reading: What Is a Ristretto, What Is an Americano, Specialty vs. Chain Coffee.