Espresso (/ɛˈsprɛsoʊ/; Italian pronunciation: [eˈsprɛsso]) is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is the base for other drinks, such as a caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano. Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less. Although the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, the caffeine content of “typical” servings of espresso vs. drip brew are 53 mg vs. 95 to 200 mg.

Espresso is made by forcing very hot water under high pressure through finely ground, compacted coffee. Tamping down the coffee promotes the water’s even penetration of the grounds. This process produces an almost syrupy beverage by extracting both solid and dissolved components. The “crema” is produced by emulsifying the oils in the ground coffee into a colloid, which does not occur in other brewing methods. There is no universal standard defining the process of extracting espresso, but there are several published definitions which attempt to place constraints on the amount and type of ground coffee used, the temperature and pressure of the water, and the rate of extraction. Generally, one uses an espresso machine to make espresso. The act of producing a shot of espresso is often termed “pulling” a shot, originating from lever espresso machines, which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by an electric pump.

The technical parameters outlined by the Italian Espresso National Institute for making a Certified Italian Espresso, are as follows



General Description About Espresso

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