Introduction to Coffee: definition of espresso
Last updated 2026-09-29 — Italian concentration is to use finely ground coffee, press it into the handle, and then inject hot water into it under high pressure to brew coffee drinks with high concentration and golden oil; pressure: 7-11 atmospheric pressure (Bar); temperature: 90-96 degrees Celsius; powder content: 7-11g for single and 14-20g for double; ratio of powder to liquid: 1.52.5; extraction time: 20-30 seconds
Italian concentration is the use of finely ground coffee, pressed into the handle, and then under high pressure.
Pour hot water into it and brew coffee drinks with high concentration and golden oil.
Pressure: 7-11 atmospheric pressure (Bar)
Temperature: 90-96 degrees Celsius
Powder content: 7-11g for single part and 14-20g for double part
The ratio of powder to liquid is 1: 1.5-2.5
Extraction time: 20-30 seconds
A good espresso, sweet, sour, bitter, balanced, soft, smooth in taste.
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