Coffee overview

Espresso

Espresso is concentrated coffee brewed under pressure. It matters because many cafe drinks, from cappuccino to flat white, start here.

Quick facts

BaseRoasted coffee beans and water

AlcoholNo

ServeHot or iced; espresso, filter, cezve or press

Taste mapBright citrus and florals through chocolate, nuts and roast bitterness

These places are strongly associated with espresso through origin, production, serving culture or everyday ritual.

Coffee cherries are harvested, processed, dried, roasted and brewed. Origin, variety, roast and brew method all change the cup.

More topics, events and calendar moments.

DoseA compact puck of finely ground coffee.

PressureCreates concentration, crema and syrupy body.

TimeToo fast tastes sour; too slow tastes bitter.

BlendOften built for sweetness, crema and milk compatibility.

Aroma	Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect.
Texture	Notice body, bubbles, tannin, creaminess or alcohol warmth.
Finish	A short finish feels simple; a long finish keeps changing after you swallow.
Food match	Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes.