Espresso
A small, concentrated shot of coffee with a layer of golden crema on top, made by forcing hot water through finely ground beans under pressure. It is the base of cappuccino and latte.
Tazzina di caffè a Ventimiglia: Lemone, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Espresso is the heart of Italian coffee culture, usually enjoyed standing at a bar in a few sips. The method spread worldwide in the twentieth century and is now a daily ritual in many countries.
Explore the cuisine of Italy.
Recipe
Make Espresso at home
Ingredients
- 18 g (about 2 tbsp) finely ground espresso coffee per shot
- About 1/4 cup (60 ml) hot water at 195 F (90 C)
- Optional sugar
- Optional steamed milk for a cappuccino
- Optional sparkling water on the side
How it's made
- Fill the water tank of an espresso machine and let it heat fully.
- Grind fresh beans fine, like table salt.
- Dose the grounds in the portafilter, level them and tamp firmly and evenly.
- Lock the portafilter in and start the shot right away.
- Extract for about 25 to 30 seconds to get roughly 1 oz (30 ml) of coffee.
- Serve at once in a warmed cup. If you have a stovetop moka pot, fill the base, add medium-fine grounds and heat gently.
Variations
- Doppio: a double shot.
- Macchiato: espresso marked with a spot of foam.
- Americano: espresso diluted with hot water.
Cook’s tip: Grind right before brewing; stale coffee will never produce good crema.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Tazzina di caffè a Ventimiglia: Lemone, CC BY-SA 4.0 (Wikimedia Commons)