ESPRESSO

To produce an espresso, high pressure is used to extract the aromatic compounds from the coffee.

Short and speedy

An espresso is a short coffee (between ½ fl oz and 2 fl oz), brewed a cup at a time. This method differs from others in that the hot water is under pressure and percolates rapidly (for between 20 and 30 seconds) through the grounds to extract the oils and other aromatic compounds from the coffee.

Small yet potent

This beverage is characterized by the presence of a surface foam, called the crema in Italy. This emulsion is composed of the smallest particles of ground coffee (known as the “fines”), water, coffee oil (caffeol), and carbon dioxide (CO₂). A cup of espresso has a powerful, explosive taste with plenty of body. An espresso is on average ten times more concentrated than a filter coffee.