Definition: A full-flavored, concentrated form of coffee that is served in “shots.” Espresso is made by forcing pressurized, hot water through very finely ground coffee beans. This process is called “pulling a shot.”
Unlike most coffees, espressos have “crema,” a flavorful, aromatic, reddish-brown froth made when air bubbles combine with fine-ground coffee’s soluble oils. The strong presence of crema indicates a quality, well-ground coffee and a skilled barista (professional coffee maker). Crema and espresso’s quick extraction process give espresso a fuller flavor, longer aftertaste and lower caffeine content than drip content.
Each shot is about 1 ounce. Many shops choose to only offer double espressos (two shots, also called “Doppios,” which is Italian for “doubles”) for quality control issues. Other coffeehouses also offer single shots and lungos. Regardless of the size, espressos are usually poured into a demitasse (a small, two- to four-ounce cup).
Try it to experience the essence of the coffee bean.
Unlike most coffees, espressos have “crema,” a flavorful, aromatic, reddish-brown froth made when air bubbles combine with fine-ground coffee’s soluble oils. The strong presence of crema indicates a quality, well-ground coffee and a skilled barista (professional coffee maker). Crema and espresso’s quick extraction process give espresso a fuller flavor, longer aftertaste and lower caffeine content than drip content.
Each shot is about 1 ounce. Many shops choose to only offer double espressos (two shots, also called “Doppios,” which is Italian for “doubles”) for quality control issues. Other coffeehouses also offer single shots and lungos. Regardless of the size, espressos are usually poured into a demitasse (a small, two- to four-ounce cup).
Try it to experience the essence of the coffee bean.
Pronunciation: ess-press-oh
Common Misspellings: Expresso, Espreso
