Espresso

Espresso is a concentrated form of coffee brewed by forcing hot water under pressure through finely-ground coffee beans. It's a popular method of coffee preparation known for its intense flavor, rich crema (a golden-brown foam that forms on top of the espresso), and relatively quick brewing time.

Grind Size: Very fine. This fine grind allows for efficient extraction and helps produce the rich flavor and velvety texture characteristic of espresso.

Water Temperature: 195°F and 205°F (90°C to 96°C).

Coffee to Water Ratio: 1:1.5 to 1:2, depending on personal preference and the specific espresso machine being used.

Dosing: The ground coffee is dosed into a portafilter, a metal basket with a handle, which is then attached to an espresso machine.
Tamping: Once the coffee grounds are in the portafilter, they are evenly and firmly compressed (tamped) using a tamper. Tamping ensures a smooth, level surface for the water to pass through during extraction.
Extraction: The portafilter is locked into the espresso machine, and hot water is forced through the tamped coffee grounds at high pressure (usually around 9 bars or 130 pounds per square inch). The water passes through the coffee under pressure, extracting the flavors and oils from the grounds.
Crema Formation: As the hot water passes through the coffee grounds, it emulsifies the oils, gases, and fine particles, creating a layer of crema on top of the espresso. Crema is a hallmark of a well-made espresso and contributes to its rich flavor and velvety texture.
Serve: The freshly brewed espresso is served immediately in a small cup or shot glass. It can be enjoyed on its own or used as the base for other espresso-based drinks, such as cappuccinos, lattes, and macchiatos.