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

If you drink coffee every day, have you ever wondered why baristas drink bitter espresso day after day? Today, FrontStreet Coffee is here to reveal the story that unfolds in coffee shops every day.

Main Characteristics of Espresso Coffee

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

Crema

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

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 liquid can no longer trap all the gas, so countless small bubbles emerge from it. These foam bubbles remain on the surface of the coffee, looking like a stable layer of "bubbles." Rich, dense crema means the espresso beans used were freshly roasted. Since gases inside the beans continue to be released over time, the longer it has been since the roast date, the lower the carbon dioxide content, and the fewer foam layers form during extraction.

If an espresso has no crema on top, the beans were likely stored too long, or the shot was made and left undrunk for a long time, causing the foam to disappear. The darker the crema, usually the more intense the flavor. Because of the Maillard reaction that occurs in beans at high temperatures, the more deeply roasted the coffee, the darker the foam layer and the richer the taste.

High Concentration

Extracting an espresso means releasing a large amount of soluble substances in just a few dozen seconds, so the grounds need to be ground very finely and evenly. After meeting near-boiling hot water and high-intensity pressure of 9 atmospheres, the espresso concentration is very high, and all flavors are doubly concentrated, presenting a strong taste on entry. After swallowing, various aromas linger in the mouth with a persistent aftertaste. That's why many coffee shops serve a glass of water alongside a strong espresso.

How to Make Espresso Coffee

Many coffee enthusiasts have unknowingly equipped their homes with various coffee tools, and espresso lovers have even stocked up on espresso machines to extract it themselves. FrontStreet Coffee will use its own 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 handle extraction and milk frothing, 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 falls between 1:1.5 and 1:2.5. FrontStreet Coffee's extraction ratio is 1:2, meaning 20 grams of grounds extract 40 grams of coffee liquid. Time is related to the flow rate of the grounds. Generally, a single extraction is controlled within 20-35 seconds, because coffee usually tastes thin within 20 seconds, while exceeding 35 seconds easily leads to over-extraction and bitterness. FrontStreet Coffee's espresso is mostly in the range of 28-30 seconds.

FrontStreet Coffee first wipes the portafilter dry, turns on the grinder, and grinds a double serving of grounds, placing them on an electronic scale and adjusting until it reaches 20 grams. Then a tool distributes the grounds evenly and tamps the puck firmly for more stable extraction. Turn on the extraction switch to release water, moistening the brew head while washing away any grounds stuck to it, then gently attach the portafilter and start the extraction. When the 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 depend on the beans used. The espresso 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. As espresso, it has rich crema and a very obvious whiskey aroma, with vanilla biscuits and berry acidity on entry, solid flavors, and an entire mouthful of aromas after drinking.

Espresso can also be diluted with water to make the familiar Americano on the menu—fragrant and refreshing. Adding milk makes a latte, presenting the delicious sweetness of chocolate and cream.

FrontStreet Coffee Recommendation

The single biggest factor in pulling a great espresso is the bean, and FrontStreet Coffee's blends are designed for exactly that. The FrontStreet Classic Blend is the first pick: built for espresso and moka pot, it produces outstanding crema, so even a beginner on a non-professional home machine can get a dense, fine foam. Its traditional Mamba recipe delivers a rich, mellow body that experienced drinkers and newcomers alike can enjoy—ideal for latte, cappuccino, and Dirty. If cost matters more than maximum crema, the FrontStreet Black Cocoa Blend uses 100% Arabica for full body and crema at a friendly price.

For a single-origin espresso, try the FrontStreet Sun-Dried Huakui SOE. Grown in Hambella, Guji, Ethiopia at high altitude and processed naturally, it's roasted medium so it keeps an elegant floral and fruit character while caramelizing just enough. As a Huakui SOE Americano or latte it shows cream, cocoa, berry, light floral, and black tea notes. Prefer something sweeter and less acidic? The FrontStreet Costa Rica Blackberry SOE is a honey-processed single origin, medium roasted, that drinks bright and clean as an Americano and brings cranberry-cookie, raisin, and nut flavors to a latte.