Coffee Encyclopedia: What is Espresso? Does Concentrated Coffee Taste Bitter? The Correct Way to Drink Italian Coffee

Espresso may not appear on many coffee shop menus, but if you order it, the barista will still serve you one. And even if you have never tried it straight, chances are you have already tasted it: every latte and Americano is built on an espresso base.

In China, espresso mostly lives in the shadow of the drinks it anchors, and few people order it straight. Part of the reason is the tiny serving size—crema included, a shot is only about 50 ml. The bigger reason is the taste: intensely concentrated, usually perceived as strong and bitter. FrontStreet Coffee has met plenty of friends who read about espresso first and came to try it out of curiosity, and their faces after that first sip all told the same story:

A reaction like that is perfectly normal on a first encounter. Espresso is genuinely intense and bitter—arguably more so than a strong herbal decoction. For most people, the appeal is simply that it is the cheapest and fastest route to caffeine; the flavor itself is not the point.

That said, people who genuinely love espresso do exist. FrontStreet Coffee asked three regular espresso drinkers to explain what keeps them coming back.

Customer A: "Other coffee just tastes watered down to me. Espresso is the only thing with enough real coffee flavor to feel satisfying."

Customer B: "I love that rich vanilla note (FrontStreet Coffee pulls its shots with the Warm Sun blend), and that thick, silky, almost cream-like texture."

Customer C: "I love the way the bitterness turns into sweetness. For twenty minutes after finishing a shot, my whole mouth is filled with sweet coffee aroma."

What Makes Espresso Unique

The aroma, texture, and aftertaste of espresso are hard to replicate with any other brewing method. A freshly pulled shot reaches your table within moments, and as you lift the small cup to your nose, a dense nutty, creamy fragrance hits you immediately—full-bodied and unmistakable.

Texture is another point of pride. When judging whether an espresso is well made, a rich, fine crema is one of the essential criteria. The crema gives espresso its mellow, full mouthfeel; taken in one or two sips, it wraps the mouth and tongue in a cream-like sensation.

Yes, espresso is among the most bitter of all coffees, but bitter does not mean bad. As FrontStreet Coffee has noted in earlier sensory articles, bitterness splits into two families: the pleasant kind found in dark chocolate and caramel, and the harsh, scorched kind that signals over-roasting or over-extraction. A good espresso belongs firmly in the first camp.

The final highlight is the long finish. After you swallow, if you resist the urge to drink water or eat anything, a rich coffee aroma will well up in your mouth and linger.

How to Drink Espresso Properly

Three small habits will noticeably improve the experience:

- Take a sip of still water first to cleanse your palate;
- Gently stir the shot with the provided spoon;
- Finish it within 2 minutes, while the crema is still intact.

FrontStreet Coffee Recommendation

FrontStreet Coffee Blends for Espresso and Milk Drinks

FrontStreet Classic Blend (first choice): designed specifically for espresso machines and moka pots, with exceptionally rich crema—dense and fine even on entry-level home machines. It follows the traditional Mandheling-Brazil "Mamba" recipe, full-bodied and smooth, approachable for beginners and veterans alike, and works for both home and cafe use. It is also the blend behind the Warm Sun-style espresso mentioned above.

FrontStreet Dark Cocoa Blend (high value for money): built on 100% Arabica beans, with ample crema and a mellow, chocolate-dark cup, offered at a friendly price—a practical choice for new shops watching costs.

FrontStreet Premium Blend (cafe classic): the longest-serving espresso blend in FrontStreet Coffee's stores, anchoring Americanos and lattes for nearly a decade. It pairs Brazil Cerrado with Colombia Huila beans for that classic, familiar Italian-style coffee flavor.

FrontStreet Commercial Blend (classic commercial grade): the workhorse for cafe use before the Dark Cocoa Blend arrived, with targeted recipe optimization that balances flavor quality against cost.

For milk drinks, the Brazil-led Premium and Dark Cocoa blends bring layered nut flavors—almond, walnut, and more—with a silky texture, while the Classic and Commercial blends add a touch of Robusta for extra crema, body, and caramel aroma.