How does espresso define Italian coffee culture?

Espresso is coffee brewed by forcing hot water under high pressure through finely ground beans in a short time, producing a small, concentrated shot topped with golden foam. That foam, called crema, forms when carbon dioxide released during roasting escapes the liquid as pressure drops. A thick, dense crema generally indicates freshly roasted beans, since the gas inside them fades over time.

Flavor varies by the beans and recipe each shop chooses, but a standard shot carries two defining traits: the crema layer and a high concentration of dissolved solids. Key parameters are dose, extraction ratio, and time control, and the same shot extends into Americano or Latte when water or milk is added. This is why espresso sits at the center of coffee culture.

Why does the barista standing in front of the espresso machine every day always take a small cup of intense espresso first? This coffee liquid, known as Espresso, is the core representative of Italian coffee culture. It is rapidly extracted under high temperature and high pressure by a pressurized coffee machine, with a golden foam covering its surface. From the perspective of Front Street Coffee, this article will systematically explain the definition of espresso and its two core characteristics—the Cream layer and high-concentration flavor—while detailing the complete process of making Espresso in-store, including key parameters such as dose, extraction ratio, and time control. It will also introduce the flavor performance of Front Street Sunflower Warm Sun Blend in espresso, and how Espresso extends into Americano and Latte.

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If you drink coffee every day, have you ever wondered: why do baristas drink that bitter, intense espresso every day? Today, Front Street takes you into the story that happens every day in coffee shops.

Main Characteristics of Espresso

Espresso, known in English as Espresso, is a coffee liquid that Italians obtain through rapid extraction with a pressurized coffee machine under high temperature and high pressure, with a layer of golden foam covering its surface. Different shops choose different espresso beans and extraction recipes, so the flavor performance varies, but a standard cup of espresso usually has the following two characteristics.

Cream

When you order an espresso at a coffee shop and the barista has just finished extracting and brings it over, you can observe a thick layer of golden foam floating on top of the liquid. This is the Cream.

Coffee beans generate a large amount of gas during roasting. When extracted, the high-pressure water flow dissolves out this carbon dioxide. When the coffee liquid returns to normal atmospheric pressure, the liquid can no longer retain all the gas, so countless tiny bubbles surge out from the liquid. These bubbles remain on the surface of the coffee liquid, forming a seemingly quite stable "bubble layer." A rich and dense Cream indicates that the coffee beans used were freshly roasted. This is because the gas inside coffee beans continues to be released over time; the farther from the roast date, the lower the carbon dioxide content, and the thinner the foam layer formed during extraction.

If a cup of espresso has no Cream on the surface, it is very likely that the coffee beans have been sitting for too long, or that the espresso was left undrunk for a long time after being made and the foam has already dissipated. The darker the color of the Cream, the more intense the taste usually is. This is because the coffee beans undergo the Maillard reaction at high temperatures. Beans with a darker roast level have a darker foam layer and a fuller, richer mouthfeel.

High Concentration

The extraction of a single espresso requires releasing a large amount of soluble substances in just a few dozen seconds, so the coffee grounds must be ground extremely fine and evenly. Under the action of near-boiling hot water and a high pressure of 9 atmospheres, espresso has an extremely high concentration. All flavors are doubled and concentrated, presenting a strong impact on the palate. After swallowing, various aromas linger in the mouth for a long time, with a long finish. Because of this, many coffee shops serve a glass of water alongside a strong espresso.

How to Make Espresso

Many coffee enthusiasts have unknowingly acquired various coffee tools at home, and those who are obsessed with Italian-style coffee have even stocked up on espresso machines, ready to extract it themselves. Here, Front Street uses in-store Italian-style coffee production as a reference to briefly explain how to make an Espresso.

The coffee machine used at Front Street stores is the commercial single-group "Lelit Bianca," which can adjust extraction by changing pressure, with a maximum pressure of up to 11 bar. A home coffee machine only needs to reach 9 bar pressure to meet the needs of extraction and milk frothing, and paired with an espresso coffee grinder it is sufficient.

Front Street uses the capacity of a double basket, with a dose of about 18–20 grams; Front Street uses 20 grams of coffee grounds when producing. Usually the ratio of coffee grounds to coffee liquid is between 1:1.5 and 1:2.5. Front Street's extraction ratio is 1:2, meaning 20 grams of coffee grounds extract 40 grams of coffee liquid. Extraction time is related to the flow rate of the coffee grounds. Generally, a single extraction is controlled at 20–35 seconds, because within 20 seconds the coffee taste is usually thin, while over 35 seconds it is prone to over-extraction and a burnt bitter flavor. Most of Front Street's espressos fall within the 28–30 second range.

Front Street first wipes the basket dry, turns on the grinder, grinds the amount for a double shot, and places it on an electronic scale to adjust until it reaches 20 grams. Then use a tool to distribute the grounds evenly and tamp the coffee puck firmly to ensure more stable extraction. Then turn on the extraction switch to release water, wetting the brew head while carrying away the coffee grounds stuck to it, gently lock the portafilter onto the brew head, and flip the switch down to begin extraction. When the electronic scale shows that 40 grams of coffee liquid has been extracted and the time is about 30 seconds, pull the extraction switch down. Pour the coffee liquid into an Espresso cup and enjoy.

The taste and mouthfeel of Espresso are closely related to the coffee beans used. The Italian-style coffee produced at Front Street stores uses Front Street Sunflower Warm Sun Blend. This blend is composed of Honduras Sherry coffee and Ethiopian natural Red Cherry in a 7:3 ratio. After being made into Espresso, it has rich crema, a very prominent whisky aroma, an acidity of vanilla cookies and berries on the palate, a solid flavor, and after drinking, the entire mouth is filled with various aromas.

Espresso can also be diluted with water, which is the Americano commonly seen on menus, full of a fresh fragrance; adding milk makes it a Latte, presenting the sweet deliciousness of chocolate and cream.

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