Espresso, What Is It?

We will try to explain here what exactly an espresso is. Let's look at some definitions first:

World Barista Championship rules:

A. An espresso is a one ounce / 30 ml liquid including crema, +/- 5 ml is allowed.
B. Each single espresso should be produced with an appropriate and consistent amount of
ground coffee.
C. Espresso shall be brewed at a temperature between 195-205 degrees Fahrenheit / 90.5-
96 degrees Celsius. (Refer to section 2.6 WBC Espresso Machine).
D. Machine brewing pressure will be 8.5 to 9.5 atmospheres. (Refer to section 2.6 WBC
Espresso Machine).
E. Extraction time must be between 20 to 30 seconds.
F. Espressos must be served in a 2 to 3 ounce / 60 to 90 ml cup with a handle.
G. Espressos should be served to the judges immediately complete with spoon, napkin,
sugar and water.


This tells us mainly how an espresso should be made.

Wikipedia says:

Espresso or caffè espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency that is between extremely fine and powder.

So, an espresso is an one ounce hot beverage that flows out from an espresso machine. It is hot water that has been forced with great pressure through ground coffee.

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About The Author, Youri Vlag
Article written by Youri Vlag, a professional barista trainer, team member of Coffee Info