The Definition of Espresso

Espresso coffee is produced via a brewing method which makes use of intense pressure, as opposed to more common methods such as immersion and water circulation. As a result of this intense pressure at a level of 9 bars, a thick layer of foam, known as crema, is produced. This crema is composed of an emulsion of the oils present in the coffee bean. This brewing method is the only way to produce this flavorful coffee component since only by pressure can all of the extractable components of the coffee bean be extracted into the final brew. Espresso coffee is relatively smaller in terms of liquid volume than other brewing methods, however, less coffee grounds are used to produce it. In addition, as a result of the intense pressure and high water temperature used to produce espresso, all of the flavor components of the coffee bean are released in an intense and concentrated manner. Since this brewing method produces a very intense taste, it is possible to combine it with large quantities of milk or water without producing a flavorless end product. In order to make espresso coffee, a fine ground should be used for the coffee beans, since they are in contact with water for only 25-30 seconds. These coffee grounds should be tamped down in order to produce an almost solid puck, which will enable the espresso machine to reach the required level of pressure. This coffee puck is then placed into the espresso machine, which heats up water to almost boiling temperatures and pours it over the coffee grounds for about half a minute. When discarding the used coffee grounds, be sure to not dent the container. Espresso should be consumed immediately after brewing since increased exposure to oxygen can decrease its flavor. In addition, the crema dissolves within a few minutes of brewing.