What is an Espresso?

An espresso is a concentrated coffee, made by forcing near-boiling water through fine coffee grounds under high pressure, resulting in a small, strong shot of coffee topped with crema. It's just 25–30 ml, but packs a powerful flavour punch.

A Bit of History

The espresso concept dates back to 1901, when Luigi Bezzera patented the first espresso machine in Milan, inspired by the need for a quick, high-impact coffee during factory shifts. The term espresso replaced the earlier crema caffè in the mid-20th century, thanks to Gaggia, who introduced modern lever machines in 1948.

How to Make an Espresso

• Grind: finely and evenly, with about 7g per single shot or 14g for a double

• Tamp: press grounds firmly into the portafilter for even extraction

• Brew: apply 9 bar pressure at 88–92 °C, aiming for a 25–30 second pull

• Yield: 25–30 ml (a single) or 50–60 ml (a double), topped with reddish-brown crema

The result is a bold, syrupy shot with a thick crema made up of emulsified oils and CO₂, anywhere from 10–20% of the flavour compounds reside there.

Ordering Tips

If you want an authentic espresso experience, ask for a single or double shot, freshly ground and pulled to order. Avoid extras like milk or sugar unless that’s your thing, an espresso is best enjoyed neat, although it’s also the foundation for many milk-based drinks.

In Plain English

An espresso is a small, intense shot of coffee packed with flavour, crema, and caffeine. It’s the original coffee kickstarter, designed to be savoured in just a few sips rather than sipped leisurely.