Espresso Preparation

Espresso preparation involves forcing hot water, typically around 90-96°C (194-205°F), through finely-ground coffee under high pressure, usually 9 bars. This process extracts rich flavors, oils, and soluble compounds quickly, resulting in a concentrated coffee shot with a creamy layer called crema on top. The grind size, amount of coffee, water temperature, pressure, and extraction time are carefully controlled to achieve a balanced, full-bodied espresso. Proper technique and quality equipment ensure the beverage is dense, aromatic, and consistent, making espresso a foundational element in many coffee drinks.