Bocca Felice Team 8 min read
Espresso is much more than a small, strong cup of coffee. It is the foundation of many of the world’s favourite coffee drinks, from the flat white and cappuccino to the latte, macchiato and mocha. Yet despite its popularity, espresso is often misunderstood.
Many people assume espresso is simply “strong coffee.” In reality, espresso is a unique brewing method that combines precision, science and craftsmanship. Every variable—from the coffee beans and grind size to the water temperature and extraction time—plays a crucial role in producing a balanced, flavourful cup.
At Bocca Felice, we believe that understanding espresso helps you appreciate the skill behind every cup we serve. Whether you’re already a coffee enthusiast or searching for a premium coffee shop near me, this guide will explain what makes espresso one of the world’s greatest drinks.
Espresso is a concentrated coffee beverage produced by forcing hot water under pressure through finely ground coffee.
Unlike filter coffee, where water flows through coffee under gravity alone, espresso uses approximately 9 bars of pressure to extract flavour quickly and efficiently.
The result is a rich, concentrated coffee with:
Although espresso contains more coffee per millilitre than filter coffee, a standard serving is much smaller, typically around 25–30ml for a single shot or 36–40ml for a modern double shot, depending on the recipe used by the coffee shop.
The word espresso comes from the Italian language and refers to coffee prepared specifically for the customer at the time of ordering.
The first commercially successful espresso machine was developed in Italy in the early 20th century, with significant innovations introduced by inventors including Luigi Bezzera, Desiderio Pavoni, and later Achille Gaggia, whose lever machine in 1947 helped create the rich crema associated with modern espresso.
Today, espresso remains at the heart of Italian coffee culture and has become the global standard for speciality coffee.
Espresso differs from other brewing methods because of four key factors:
Water is pushed through coffee at around 9 bars of pressure, allowing oils, sugars and aromatic compounds to be extracted rapidly.
Espresso requires a much finer grind than cafetière or filter coffee, increasing the surface area available for extraction.
A well-balanced espresso is typically extracted in around 25–30 seconds, though the ideal time depends on the coffee, roast profile and recipe.
Espresso is brewed using a relatively small amount of water, creating a concentrated drink with a syrupy texture and complex flavour.
Outstanding espresso starts with outstanding coffee.
Speciality coffee is graded according to internationally recognised standards established by the Specialty Coffee Association (SCA). Coffee scoring 80 points or above on a 100-point scale qualifies as speciality coffee after professional sensory evaluation.
The best espresso begins with:
Poor-quality beans cannot produce exceptional espresso, regardless of the equipment used.
Grind size determines how quickly water flows through the coffee.
If the grind is:
Too coarse
Too fine
Finding the correct grind is one of the most important skills of an experienced barista.
Water temperature has a significant impact on flavour.
Most speciality coffee shops brew espresso between 90°C and 96°C, depending on the coffee being used.
Water that is too cool can leave the espresso tasting sour and underdeveloped, while excessively hot water risks extracting excessive bitterness.
Extraction refers to the process of dissolving flavour compounds from the coffee.
A balanced extraction delivers:
Professional baristas regularly adjust grind size, dose and yield throughout the day to account for changes in humidity, temperature and bean age.
One of espresso’s defining characteristics is its crema—the golden-brown foam that sits on top of a freshly brewed shot.
Crema forms when carbon dioxide trapped during roasting is released under pressure and emulsifies with coffee oils.
Good crema should be:
While attractive, crema alone is not an indicator of quality. The overall flavour, aroma, sweetness and balance are far more important.
A well-made espresso should be balanced rather than overwhelmingly bitter.
Depending on the coffee origin and roast profile, flavours may include:
Chocolate
Common in coffees from Brazil and Colombia.
Caramel
Often found in medium-roasted Central and South American coffees.
Citrus
Frequently present in African coffees such as Ethiopia and Kenya.
Stone Fruits
Common in washed Ethiopian coffees.
Berries
Often found in naturally processed coffees.
Nuts
Typical of Brazilian coffees.
Every speciality coffee offers its own flavour profile, which is influenced by origin, altitude, variety, processing method and roasting.
A common misconception is that “espresso beans” are a different type of coffee bean.
In reality, there is no separate espresso species.
Espresso can be made using almost any coffee bean, provided it is roasted and brewed appropriately.
Many roasters develop blends specifically for espresso because they provide:
However, single-origin coffees are also increasingly enjoyed as espresso to showcase unique regional characteristics.
Espresso is the base for many popular coffee drinks.
Espresso topped with hot water, creating a longer drink while retaining espresso flavour.
Espresso with finely textured steamed milk and a thin layer of microfoam.
Espresso with steamed milk and a thicker layer of airy foam.
Espresso with a larger proportion of steamed milk and a light layer of foam.
Espresso “marked” with a small amount of milk foam.
Although the milk changes the overall flavour and texture, the quality of the espresso remains the foundation of every drink.
Making consistently excellent espresso requires training, attention to detail and continuous adjustment.
Professional baristas monitor:
Even subtle environmental changes, such as humidity, can affect extraction and require adjustments throughout the day.
This is why speciality coffee shops invest heavily in barista training and quality control.
Coffee is at its best after an appropriate resting period following roasting and before excessive ageing occurs.
Over time, coffee gradually loses aromatic compounds through oxidation.
To maximise flavour:
Contrary to popular belief, domestic refrigeration is generally not recommended for coffee in regular use because moisture and odours can affect flavour.
At Bocca Felice, every espresso begins with carefully sourced speciality coffee selected for quality, traceability and flavour.
Our coffee hosts/baristas continually refine extraction to ensure every cup highlights the natural characteristics of the coffee, whether you’re enjoying a straight espresso or your favourite milk-based drink.
We believe espresso should never simply wake you up—it should give you a reason to slow down and savour every sip.
Espresso is more concentrated than filter coffee, but because the serving size is much smaller, a single espresso often contains less total caffeine than a large mug of filter coffee. The exact caffeine content depends on factors such as bean variety, dose and brewing recipe.
Espresso is designed to be a concentrated beverage. A small cup helps retain heat and preserve aroma.
Crema is the golden-brown layer that forms naturally during espresso extraction when carbon dioxide and coffee oils combine under pressure.
Yes. Espresso refers to the brewing method rather than a specific bean. Different beans produce different flavour profiles.
Many speciality cafés aim for approximately 25–30 seconds, although the ideal extraction depends on the coffee, roast and recipe being used.
Sourness is often caused by under-extraction, which may result from a grind that is too coarse, insufficient extraction time or water that is too cool.
Bitterness can result from over-extraction, where water remains in contact with the coffee for too long or the grind is excessively fine.
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