Espresso

The pure heart of coffee culture. Espresso is a concentrated, full-bodied shot produced by forcing hot water through finely-ground beans under high pressure. It is defined by its intense aroma, rich flavor, and a signature golden-brown layer of "crema" on top.

1. Prep Portafilter: Fill the portafilter with roughly 18–20g of finely ground coffee and tamp it down firmly and evenly. 2. Purge: Run a quick splash of hot water through the group head to stabilize the temperature. 3. Extraction: Lock the portafilter in and start the brew; the coffee should flow like warm honey. 4. Timing: Aim for a 25–30 second extraction to yield approximately 30–40ml of liquid. 5. Serve: Enjoy immediately in a pre-warmed demitasse cup to preserve the crema and heat.