Espresso (ess-PRESS-oh) is a full-flavored, concentrated form of coffee that is served in “shots.” It is made by forcing pressurized hot water through very finely ground coffee beans using an espresso machine. The result is a liquid stronger than coffee topped with a “crema,” a brown foam that forms when air bubbles combine with the soluble oils of fine-ground coffee and sits on top of a properly pulled shot of espresso. The crema adds to the rich flavor and lingering aftertaste of espresso.Espresso is made using the exact same plant as coffee, and is grown, processed, and roasted the same way. Any origin and roast coffee can be used to make espresso. The difference between coffee and espresso is in the grind and the treatment of the beans. The beans are ground to a finer consistency than coffee and firmly packed before hot water is forced through using an espresso machine. This results in a shot of espresso, which can be enjoyed as-is or used to make a long list of drinks including a cappuccino or Americano. Espresso has all of the same flavors of coffee but amplified—bitter, lightly sweet, acidic, toasty. The exact flavor profile will vary depending on the coffee roast. It has a thicker, creamier texture than coffee.
Though a serving of espresso is called a shot, it is not meant to be drunk in a single gulp. Instead, espresso is meant to be sipped slowly so you can take in its full, rich flavor. Most enjoy a shot or double shot of espresso as is, but sugar or another sweetener can be added. It is sometimes served with a sweet biscuit like biscotti. Espresso is also used to make a number of popular coffeehouse drinks: Caffé Americano: A shot of espresso combined with hot water. Red-eye: Filtered coffee combined with one shot of espresso. Caffé latte: A double shot of espresso topped with steamed milk. Cappuccino: A single shot of espresso topped with steamed and frothed milk.
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