Pressure and Time

Espresso is defined by brewing coffee under high pressure (typically 9 bars). This rapid, intense extraction pulls out a concentrated, syrupy beverage in about 30 seconds.

The Puck

The coffee “puck” inside the portafilter must provide even resistance to the pressurized water. Any weak points will cause “channeling,” where water shoots through without properly extracting the surrounding coffee.

Crema

The golden layer of foam on top of an espresso, the crema, is mostly emulsified oils and trapped CO2. While beautiful, it’s actually quite bitter on its own. A well-integrated espresso balances the harshness of the crema with the intense sweetness underneath.