Past.Present.Future

Today's espresso is a 1.25oz - 1.75oz beverage that is brewed under the proper conditions of 190-200F water, at least 130 psi of pressure which would force said water through finely ground fresh coffee, extracts more oils, aromatics, and flavor than any other coffee brewing method. A very opaque, thick and dark liquid, capped by red-golden dense froth, also known as crema is the result.

In addition to this, espresso has a rich, deep, caramelly sweet,coffee-pungent taste with little or no bitterness; the resulting aftertaste should linger but should be present for some time, and some residual bitter-sweetness should exist.



Espresso come in varieties too. A double espresso (or espresso doppio) is a doubleshot - 2-3 oz. total volume. A ristretto is a short espresso, usually between .5 and 1 fluid ounce. a double ristretto is the same as a ristretto, but double the coffee grinds and double the volume.
 

 
Commercial usage are the single spout or double spout portafilter.