Nav: Home > Coffee >

The Difference Between Espresso and Italian Coffee - Does Espresso Extraction Affect Italian Coffee Preparation?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Italian coffee has become immensely popular in the coffee market, known to almost everyone. From creamy, milky lattes and strongly flavored cappuccinos to rich chocolate mochas, do these coffees all seem like the same thing to you - all Italian coffee? So why do we have separate terms for Italian coffee and espresso coffee? After all this discussion...

Understanding Espresso and Italian Coffee: A Complete Guide

Espresso, the highly sought-after coffee in the coffee market, is known to almost everyone today. Whether you've enjoyed a creamy latte, a strong cappuccino, or a rich mocha with chocolate, you might think these are all essentially the same thing—Italian coffee.

So why do we distinguish between "Italian coffee" and "espresso"? After extensive research and numerous discussions, FrontStreet Coffee is here to share our perspective on this topic. Espresso was essentially synonymous with Italian coffee during the second wave of coffee culture. However, the subsequent wave led by Starbucks popularized a new style of Italian coffee—using espresso as a base and combining it with syrups, creams, spices, and various flavorings. This new category of beverages, including lattes and macchiatos, became known as Italian coffee. Essentially, espresso serves as the soul and foundation of Italian coffee.

What is Espresso?

A pure, intensely flavored espresso was the star of the second wave of coffee culture. Legend has it that coffee arrived in Italy from the East with fruit, capturing the hearts of Italians. Significant improvements in brewing equipment during the early 20th century established the form of espresso we know today. Drinking espresso became part of Italians' daily routine. As espresso machines continued to advance, espresso spread from Italy throughout Europe, eventually filling the air with coffee aroma worldwide.

The "es" in espresso actually comes from the English "ex," meaning fast and convenient. Traditional Italian espresso drinks were designed to be consumed quickly within minutes to preserve the coffee's flavor. This even sparked a trend of drinking coffee while standing, making it more affordable than takeaway options.

Authentic espresso is crafted by forcing near-boiling water (approximately 92-94°C) at 9 bar pressure through finely ground, evenly tamped coffee grounds for 20-30 seconds, producing about 30ml of liquid. The surface features a thick, dense layer of coffee oils called "Crema"—golden-brown in color, with variations depending on the roast level. Due to its intense flavor, many people add sugar or milk to balance the bitterness. When Starbucks was founded in 1971, it popularized a new wave of Italian coffee variations using espresso as a base, combined with syrups, creams, spices, and various flavorings. Beverages like Con Panna, Macchiato, Caramel Macchiato, Cappuccino, Latte, Mocha, and Americano are all members of the extended Italian coffee family!

Espresso Extraction Steps

Dosing

Dosing refers to the process of adding coffee grounds into the portafilter. Care must be taken to ensure the portafilter is evenly filled with coffee grounds, being careful not to spill any outside the handle, while using the precise amount of coffee.

Leveling

Leveling involves using fingers or palms to smooth the coffee grounds. Even with high-end coffee machines, it's difficult to achieve perfectly flat grounds when they fall from the grinder, so this stage requires adjusting the coffee quantity to ensure even distribution.

To ensure consistent coffee amounts, practice by weighing on a scale. A double shot typically uses approximately 18-22 grams of coffee grounds, with micro-adjustments based on bean type and condition.

Tamping

After placing coffee grounds in the portafilter, a specialized tool (tamper) is used to apply firm downward pressure to compact the coffee grounds. This process is called tamping. The key points during tamping are to apply pressure as vertically as possible and to compress the coffee grounds evenly.

Before inserting the portafilter into the espresso machine, always let the machine run for 2-3 seconds first. This allows any residual coffee grounds from the previous extraction to fall away from the group head and ensures the water temperature reaches the optimal level for extraction.

Extraction

After dosing and tamping, immediately insert the portafilter into the coffee machine to begin extracting the coffee liquid.

Good vs. Poor Extraction

Extraction quality can be categorized as good or poor. Good extraction takes approximately 20-30 seconds, including the crema, and stops when 30ml is reached. In a well-extracted espresso, the coffee liquid flows slowly like honey. This viscosity is achieved through 9 bar pressure, which emulsifies the coffee oils and water, creating the liquid's thickness.

Poor extraction occurs when the extraction time is too short. Since hot water passes through the coffee grounds too quickly, insufficient emulsification occurs, resulting in a watery coffee liquid. This might be caused by coffee grounds that are too coarse or using too little coffee in the portafilter. However, extending the extraction time can introduce unwanted bitter flavors, so careful attention is required.