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How to Make Espresso, How to Drink Espresso, Is Espresso's English Word "Espresso"?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). Authentic espresso making requires applying pressure during filtration. If using semi-automatic or fully automatic machines, the machine itself will handle pressure control. Generally, semi-automatic machines require adjustment

As someone who drinks coffee daily, have you ever wondered: why do baristas drink bitter espresso every day? Today, FrontStreet Coffee is here to reveal the story that unfolds in coffee shops every day.

Main Characteristics of Espresso Coffee

Espresso coffee, also known as Espresso, is a coffee liquid extracted by Italians using high-pressure coffee machines at high temperatures and quickly, with a layer of golden foam floating on the surface. Each coffee shop uses different espresso beans and extraction methods, so the flavors will vary, but a standard espresso coffee will have the following two characteristics.

Cream

When we go to a coffee shop and order an espresso, the barista brings it over right after extraction, and we can see a thick layer of golden foam floating on top, which we call Cream.

Coffee beans produce a large amount of gas during roasting. Water dissolves carbon dioxide under high pressure, but as the brewed coffee gradually returns to normal atmospheric pressure, the coffee liquid cannot continue to trap all the gas components, so countless small bubbles emerge from the liquid. These foam bubbles remain on the surface of the coffee, looking like a stable layer of "bubbles." Rich and dense Cream means that the espresso coffee beans used are freshly roasted. Since gases within coffee beans continue to be released over time, the longer the time from the roasting date, the lower the carbon dioxide content, and the fewer foam layers during extraction.

If an espresso coffee has no Cream on top, it's likely that the coffee beans have been stored for too long, or perhaps the espresso was made and left undrunk for a long time, causing the foam to disappear. The darker the Cream color, usually the more intense the flavor. Due to the Maillard reaction that occurs in coffee beans at high temperatures, the more deeply roasted the coffee beans, the darker the foam layer color, and the richer the taste.

High Concentration

The extraction of an espresso requires releasing a large amount of soluble substances in just a few dozen seconds, so the coffee grounds need to be ground very finely and evenly. After undergoing near-boiling hot water and high-intensity pressure of 9 atmospheres, the espresso concentration is very high, and all flavors will be doubly concentrated, presenting a strong taste upon entry. After swallowing, various aromas linger in the mouth with a persistent aftertaste. Therefore, when many coffee shops serve strong espresso coffee, they will also provide a glass of water for guests.

How to Make Espresso Coffee

Many coffee enthusiasts have unknowingly equipped their homes with various coffee utensils, and those who love espresso have even stocked up on espresso machines, preparing to extract it themselves. FrontStreet Coffee will use the shop's espresso production as a reference to briefly describe how to make an Espresso.

FrontStreet Coffee's coffee machine is a commercial single-head "Lelit Bianca," which can adjust extraction by changing pressure, with a maximum pressure of 11bar. Home coffee machines only need to reach 9bar pressure to meet extraction and milk frothing functions, paired with an espresso grinder.

FrontStreet Coffee uses a double basket capacity, with about 18-20 grams of coffee powder, and FrontStreet Coffee uses 20 grams when making coffee. Usually, the ratio of coffee grounds to coffee liquid will be between 1:1.5-1:2.5. FrontStreet Coffee's extraction ratio is 1:2, meaning 20 grams of coffee grounds extracts 40 grams of coffee liquid. Time is related to the flow rate of the coffee grounds. Generally, a single extraction duration is controlled within 20-35 seconds, because coffee usually tastes thin within 20 seconds, while exceeding 35 seconds can easily lead to over-extraction and bitter flavors. FrontStreet Coffee's espresso is mostly within the range of 28-30 seconds.

FrontStreet Coffee first wipes the portafilter dry, turns on the grinder, grinds the amount for a double serving of coffee grounds, places it on an electronic scale to increase or decrease until reaching 20 grams. Then use a tool to distribute the coffee grounds evenly, compact the coffee puck firmly to ensure more stable coffee extraction. Then turn on the extraction switch to release water, moistening the brew head while carrying away any coffee grounds stuck to it, gently attach the portafilter to the brew head, and start the extraction. When the electronic scale shows 40 grams of coffee liquid extracted, at around 30 seconds, pull down the extraction switch. Pour the coffee liquid into an Espresso cup, and it's ready to enjoy.

The taste and texture of Espresso are related to the coffee beans used. The espresso coffee produced at FrontStreet Coffee uses FrontStreet Coffee's Sunflower Warm Sunshine Blend. Made from Honduras Sherry coffee and Ethiopian natural-processed Red Cherry in a 7:3 ratio, when made into Espresso, it has rich crema, very obvious whiskey aroma, with vanilla biscuits and berry acidity upon entry, solid flavors, and after drinking, the entire mouth is filled with various aromas.

Espresso can also be diluted with water, which is the common Americano on the menu, fragrant and refreshing. Adding milk makes it a latte, presenting the delicious sweetness of chocolate and cream.