Espresso

Espresso is the foundation of most café drinks. The standard double shot uses 18–20g of finely ground coffee, dosed into a portafilter, tamped flat, then extracted with 9 bars of water pressure at 92–94°C. The shot pulls in 25–32 seconds and yields roughly 36g of liquid — a 1:2 ratio of grounds to output.

Quality espresso has three taste dimensions: sweetness (caramel, chocolate, fruit), acidity (bright, citrus, sometimes wine-like), and body (the mouthfeel — thin, creamy, syrupy). A well-pulled shot balances all three; an under-extracted shot tastes sour and thin, an over-extracted shot tastes bitter and ashy.

Espresso is the base for nearly every other café drink: lattes, cappuccinos, flat whites, cortados, macchiatos, and Americanos all start with one or two shots. Consistency matters because a 5% variation in espresso quality cascades into a 5% variation in every drink built on it.