Espresso: Italy's concentrated coffee

Espresso is a concentrated coffee with a thick crema layer.

Espresso originated in Italy as a quick coffee brewing method.

Hot water is forced at high pressure through finely ground coffee.

A typical espresso serving is between 25 and 30 milliliters.

Espresso machines use about 9 bars of pressure for brewing coffee.

Modern espresso extraction takes about 25 to 30 seconds per shot.

Espresso has a richer flavor and more dissolved solids than drip coffee.

Crema forms from emulsified oils and carbon dioxide gas bubbles.

A 30 milliliter espresso contains about 65 milligrams of caffeine.

Espresso forms the base for cappuccino, latte, and americano drinks.

Espresso is made by forcing hot water through finely ground coffee.

Espresso culture plays a central role in coffee shops worldwide today.

Espresso means "pressed out" or "expressly for you" in Italian.

Espresso machines evolved since 1901 to brew better coffee quickly.