Espresso is more than just a concentrated form of coffee—it’s a brewing method, a cultural icon, and the foundation for countless drinks in cafés around the world. From macchiatos to mochas, the entire modern coffee menu begins with a well-pulled espresso shot. But what exactly is espresso? How is it made, and what makes it different from regular drip coffee?
This guide explains what espresso is, how it’s brewed, and why understanding its mechanics is essential for anyone working in the coffee industry or operating a commercial espresso machine.
What Makes Espresso Different from Coffee?
While espresso and drip coffee share the same basic ingredient—ground coffee beans—they’re worlds apart in preparation and taste. Espresso is brewed by forcing hot water through a compacted puck of finely ground coffee under high pressure, usually around 9 bars, for a short duration (typically 25–30 seconds). This creates a short, concentrated shot of coffee topped with a layer of golden-brown crema.
Key differences include:
- Grind size: espresso requires a much finer grind.
- Brewing time: espresso is fast—usually under 30 seconds.
- Pressure: unlike drip methods, espresso uses high-pressure extraction.
- Concentration: espresso is richer, denser, and more intense in flavor and body.
- Crema: this signature foam forms on top of a well-extracted shot, adding aroma and texture.
Because of this extraction style, espresso serves as the base for drinks like cappuccinos, lattes, flat whites, and mochas.
The History and Culture of Espresso
Espresso originated in Italy in the early 20th century, when inventors began designing machines to produce coffee quickly by applying steam pressure. By 1905, commercial espresso machines became more widely available, changing the pace and culture of café service.
The term espresso itself means “pressed out” in Italian, reflecting the method of extracting coffee quickly under pressure. Over time, espresso grew from a practical solution for fast service into an essential part of coffee culture worldwide—especially in Europe and later in the U.S. and more recently in Asian countries, where it underpins one of the most advanced country in term of Specialty coffee culture is Australia.
Today, espresso is both a drink and a craft. It’s judged not only by taste but also by visual elements like crema, shot consistency, and even aroma—making machine choice and barista technique more important than ever. The Specialty Coffee Association has played a key role in defining these standards, notably through events like the World Barista Championship (WBC), where espresso is celebrated as the benchmark of excellence in specialty coffee.
How Espresso Is Brewed (Shot, Pressure, Timing)
Brewing espresso is both an art and a science. It involves a precise balance of dose, grind, pressure, and timing.
- Dose: the amount of ground coffee used in a shot—typically 16–20g for a double shot.
- Grind: fine and uniform, ground to a texture similar to table salt.
- Tamp: the coffee is compacted evenly with around 30 lbs of pressure.
- Extraction: pressurized hot water at 9 bars flows through the puck, extracting flavor-rich oils, soluble solids, and gases.
- Timing: a standard double shot takes about 25–30 seconds to extract.
Commercial espresso machines automate or assist many of these steps, particularly in automatic or super automatic models.
Espresso Quality: What to Look for in a Shot
A great espresso shot is judged on several criteria.
- Crema: Thick, golden, and persistent—this foam is a sign of freshness and correct extraction.
- Body: Rich and full without being syrupy or thin.
- Taste: Balanced bitterness, acidity, and sweetness with a lingering aftertaste.
- Aroma: Should reveal the complexity of the coffee bean, from nutty and chocolatey to fruity and floral notes.
Defects like channeling, under-extraction, or over-extraction can all result in poor flavor. This is why consistency in grind, pressure, and temperature is crucial—especially in a commercial setting.