Espresso

For an espresso, hot water at about nine bar pressure is forced through finely ground, compacted coffee. Extraction takes only a few seconds up to about half a minute. The result is a small, concentrated drink topped with crema.

Espresso is the base of many drinks such as cappuccino or flat white. The term describes the preparation, not a particular bean or roast. A serving is often about 25 to 30 millilitres; variations include ristretto and lungo.