Espresso is a core category in coffee shops worldwide; from Americano and latte to cappuccino and flat white, all use it as a base. This article systematically sorts out the historical context and definition of Espresso, explains its basic characteristics of rapid extraction through steam pressure and a golden foam on the surface, and introduces the differences among the three espresso types—Ristretto, Normale, and Lungo—in terms of powder-to-liquid ratio and flavor intensity. At the same time, using the "Sunflower Warm Sun Blend" produced by Front Street stores as an example, the article breaks down the complete process from weighing the grounds, distributing the grounds, and tamping to controlling extraction time and liquid weight, helping coffee enthusiasts understand the key details behind a rich, mellow cup of espresso.

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Italian coffee has had a profound influence on the direction of the global coffee market, and espresso has become almost standard in every coffee shop. For example, Front Street stores offer classics such as Americano, latte, cappuccino, and flat white, and many shops also add various ingredients to create more inventive specialty drinks. Today, Front Street will take everyone to experience the unique charm of Italian coffee culture.

The word "Espresso" in Italian carries the meaning of "fast." From the start of preparation to being handed to the customer, Espresso takes only a few short minutes, so Italians named it with "Express" (fast).

A cup of espresso mainly uses steam pressure to force hot water through coffee grounds, producing a small serving of deeply colored coffee liquid full of rich aroma with golden foam floating on the surface. We may rarely see it directly on coffee shop menus, but the Americano, latte, and cappuccino we drink daily are inseparable from it. It can be said to be the soul of a coffee shop.

In the early years, coffee was mostly brewed by immersion, which required finely grinding coffee beans and slow extraction, with a wait of at least more than ten minutes. In 1884, the Italian Angelo Moriondo designed the first espresso machine, equipped with two independent brewing boilers and operating with 1.5 bar of pressure and steam. The extracted coffee liquid was relatively viscous and had a richer mouthfeel than drip coffee. After that, coffee machines continued to improve, and factors such as water temperature and pressure were also better controlled.

In 1948, Achille Gaggia, a coffee shop owner in Milan, invented a lever-driven coffee machine that could generate what we now call crema through high pressure. From then on, crema has been regarded as one of the indicators of espresso quality, and espresso also came to specifically mean a highly concentrated coffee with rich crema made through pressurized extraction.

In theory, the fresher the beans, the darker the roast, and the greater and more stable the equipment pressure, the better the crema performance. Because Italians prefer rich, rounded-tasting strong coffee, they are accustomed to roasting coffee beans very dark and even adding robusta beans to make the espresso crema richer, the coffee aroma more concentrated, and the taste more intense. Today, however, consumers are beginning to pursue more diverse flavor variations, and many coffee beans with fresh flavors are also being used in espresso. For example, the espresso produced by Front Street stores uses the "Sunflower Warm Sun Blend Coffee Beans," presenting fermented wine aroma and berry-like sweet acidity, with rich aroma, a soft mouthfeel, and very easy drinkability.

When a customer orders, "Give me an Espresso," the barista at Front Street Coffee (FrontStreet Coffee) begins preparing it, and two minutes later serves the customer a glass of ice water, a small spoon, and a small cup of rich coffee liquid with a golden-brown foam layer. Before drinking espresso, take a sip of clear water to rinse the mouth and also help calibrate the palate. Use the prepared metal spoon to gently stir and blend the coffee liquid. The first sip brings the dense cream (crema) and a full roasted aroma. What follows is the warm coffee liquid, where you can feel rich nutty, chocolate, berry, and wine aromas. Take another sip of clear water midway to slowly experience the sweet, clean aftertaste in the mouth.

In fact, espresso is not limited to the regular "Espresso." According to the extraction method and the specific powder-to-liquid ratio, espresso can be divided into three different types: Ristretto (short extraction), Normale (normal), and Lungo (long extraction), all of which are concentrated liquids obtained by rapid extraction from an espresso machine.

Ristretto usually refers to extra-concentrated espresso, also called ristretto. Compared with common Espresso, Ristretto is more niche. The Flat White we often see is made with Ristretto as its base. Ristretto has the meaning of "restricted." We can understand it as "restricting" the extraction amount of coffee, taking only the front and middle portions of the espresso, thereby increasing the coffee's concentration.

For example, Front Street's Espresso extraction plan is to extract 40 grams of coffee liquid from 20 grams of coffee grounds, with a powder-to-liquid ratio of 1:2 and a time of 30 seconds. Extracting Ristretto means extracting only 70% of the Espresso, that is, extracting 28 grams of coffee liquid from 20 grams of coffee grounds, and the time will naturally be shortened accordingly. In addition, you can also make the grinding finer so that the flow rate slows down and the coffee liquid becomes more concentrated. Because each coffee shop will make different adjustments according to the coffee beans used and the specific flavor and mouthfeel the barista wants to present.

Normale is the most common and also the most popular espresso. It is actually Espresso in the usual sense. At present, most offerings on the market are mainly Normale, but it is not overly emphasized. According to golden cup standards, Normale's extraction yield is between 18% and 22%, and its concentration range is 8% to 12%.

Lungo is coffee made with twice as much water as normal. "Lungo" means "long, extended" in Italian, and it is also called "stretched espresso," that is, extending the extraction time, thereby lowering the coffee's concentration and making it taste softer. After many adjustments and tastings, Front Street's final extraction plan is to control Lungo's powder-to-liquid ratio at 1:5. That is, using 20 grams of coffee grounds, extending the extraction time to 42 seconds, and extracting 100 grams of coffee liquid.

Next, Front Street will use the "Sunflower Warm Sun Blend" daily produced in its stores as the extraction subject to explain in detail how to make a rich and aromatic cup of Italian espresso.

Front Street uses the capacity of a double basket, with a dose of about 18–20 grams; when producing, Front Street uses 20 grams of coffee grounds. Front Street's extraction ratio is 1:2, that is, 20 grams of coffee grounds extract 40 grams of coffee liquid. Time is related to the flow rate of the coffee grounds. Generally, a single extraction time is controlled at 20–35 seconds, because within 20 seconds the coffee taste tends to be thin, while over 35 seconds it is easy to over-extract and produce a burnt, bitter taste. Front Street's espresso is mostly in the range of 28–30 seconds.

Before extraction, first wipe the basket dry, turn on the grinder, grind the amount for a double dose of coffee grounds, place it on an electronic scale, and increase or decrease it to reach 20 grams. Then use a distribution tool to level the coffee grounds, and press the tamper vertically downward with force to tamp the coffee puck firmly, ensuring more stable coffee extraction.

Then turn on the extraction switch and let water run for 1–2 seconds to wet the brew head, while also carrying away the coffee grounds stuck on it. Place an electronic scale under the cup that will receive the Espresso and tare it to 0, then place it together under the brew head during extraction.

Gently lock the portafilter onto the brew head and begin flipping down the extraction switch. Observe the changes in the extracted liquid. When the electronic scale shows that 40 grams of coffee liquid has been extracted and the time is about 30 seconds, pull down the extraction switch. The brewing parameters will produce subtle changes according to daily air humidity and the condition of the coffee beans, so it is necessary to adjust the coffee dose, grind setting, and extraction amount up or down.

The extracted Espresso can be drunk directly. Paired with a glass of clear water to rinse the mouth, you can taste the dense crema foam and the rich mouthfeel of the coffee liquid below. If you cannot accept the intense bitterness, you can also add water or milk according to your preference to dilute and soften the strong taste.

The above content is compiled by CoffeeHunters, a coffee news website.