Short answer
Espresso is a small, concentrated coffee made by forcing hot water through finely ground beans under high pressure for about 25 to 30 seconds. A good shot has a golden crema, a syrupy body and a balance of sweet, bitter and sour notes.
Espresso is a small, concentrated coffee made by forcing hot water through a tightly packed puck of finely ground beans under high pressure. A standard shot of espresso takes roughly 25 to 30 seconds to pull, fills a cup with about 30 to 60 ml of dark liquid and carries a layer of golden foam called crema.
What is espresso?
Espresso is a brewing method and a drink, both named after the Italian word for “pressed out” or “made on the spot.” The drink is served by itself in a small cup, and the same shot is the base of almost every cafe coffee order.
Espresso is not a type of bean or a roast level. Any coffee can be brewed as espresso, although many cafes pick blends roasted to taste balanced and sweet under pressure. The method is what makes the drink: fine grounds, hot water, high pressure and a short brew time.
How is a shot of espresso made?
A barista grinds coffee fresh, doses it into a portafilter basket, levels and tamps it, then locks the portafilter into the machine and starts the pump. Hot water at roughly 90 to 96 degrees Celsius passes through the coffee at a pressure often described as about nine times normal air pressure.
The usual steps look like this:
- Grind the beans fine, finer than for drip coffee and coarser than for Turkish coffee.
- Weigh the dose, for example 18 grams, into the basket.
- Distribute the grounds evenly and tamp them flat with firm, level pressure.
- Lock the portafilter in place and start the shot right away.
- Stop the shot when the liquid weighs the target amount, for example 36 grams.
- Taste it, then adjust the grind, dose or time for the next shot.
What is crema, and does it matter?
Crema is the reddish-gold foam that sits on top of a fresh espresso. Crema forms when pressure forces tiny bubbles of carbon dioxide and coffee oils into an emulsion that rises to the surface.
Crema looks appealing and signals fresh beans, but crema does not tell you the whole story. A shot with thick crema can still taste sour or harsh. Crema fades in a minute or two, which is one reason an espresso is usually drunk soon after it is poured. Very old or very dark-roasted beans can also give thin or pale crema.
What do dose, yield and time mean?
Dose is the weight of dry ground coffee, yield is the weight of liquid espresso in the cup and time is how long the shot runs. Together these three numbers describe a shot and let a cafe repeat it.
| Term | What it means | Typical example |
|---|---|---|
| Dose | Weight of ground coffee in the basket | 18 g |
| Yield | Weight of espresso in the cup | 36 g |
| Ratio | Yield divided by dose | 1:2 |
| Time | Seconds from pump on to stop | 25 to 30 s |
A ratio of about 1:2 is a common starting point, and cafes tune it by taste. Shorter ratios taste heavier and sweeter, and longer ratios taste lighter and can turn bitter if pushed too far.
What does espresso taste like?
A well-made espresso tastes intense and balanced, with sweetness, a touch of acidity and a pleasant bitterness that finishes cleanly. The body feels syrupy compared with filter coffee.
Flavours depend on the beans. Lighter roasts lean toward fruit and floral notes, and darker roasts lean toward cocoa, caramel and toasted flavours. Two faults are easy to spot:
- Sour and thin: usually under-extracted, so the water moved too fast through the coffee.
- Harsh, dry and bitter: usually over-extracted, so the water stayed in contact too long.
What is the difference between a single, double, ristretto and lungo?
A single shot is one measure of espresso, a double is two, a ristretto is a shorter and thicker shot and a lungo is a longer and thinner one. Most cafes pull doubles by default and use that for lattes and cappuccinos.
| Style | Water amount | Result |
|---|---|---|
| Ristretto | Less than a normal shot | Short, sweet, heavy body |
| Espresso | Standard | Balanced, concentrated |
| Lungo | More than a normal shot | Longer, lighter, more bitter edge |
An Americano is different again: it is a regular shot topped with hot water after the shot is pulled, not a longer extraction.
How does espresso fit into milk drinks?
Espresso is the base of lattes, cappuccinos, flat whites, macchiatos and mochas. The drinks differ in how much milk is added and how the milk is textured, while the shot stays the same.
- Latte: espresso with a lot of steamed milk and a thin cap of foam.
- Cappuccino: espresso with roughly equal parts steamed milk and foam.
- Flat white: espresso with thin, velvety microfoam.
- Macchiato: espresso with a spot of foam on top.
- Americano: espresso with hot water, no milk.
How can you make espresso-style coffee at home?
A home espresso machine with a decent grinder is the direct route. A moka pot and an AeroPress make strong coffee that fills a similar role in milk drinks, though neither makes true espresso.
The grinder matters as much as the machine, because fine, even grounds are what let water pass through at a steady rate. Fresh beans, a kitchen scale and a timer help with repeatable shots. Starting from 18 grams in and 36 grams out in about 28 seconds gives a reference point, and small changes to grind size fix most problems.
What does Lili & Oli serve in espresso?
The independent record for Lili & Oli lists Espresso as the first item on its drinks list, made from beans roasted by the Canal Cafe roastery run by the owners, according to Tastet. Google Maps describes the cafe as a quaint spot since 2005 with espresso, latte art and pastries.
No prices were found for any drink, and no shot size or blend is recorded, so call the cafe to ask what it pours. See the menu page for the recorded items and the hours and location page for where the cafe is. This guide is independent and takes no orders.
Common questions
How many grams of coffee go into one espresso?
A double shot basket usually takes 16 to 20 grams of ground coffee, and 18 grams is a common starting point. Single baskets hold roughly half of that and are rarely used in cafes today.
Why does my espresso taste sour?
Sourness usually means under-extraction: the water ran through too fast or the grind was too coarse. Grinding finer, raising the dose slightly or letting the shot run a little longer usually brings the sweetness back.
Why does my espresso taste bitter?
Harsh bitterness usually points to over-extraction, from a grind that is too fine, a shot that runs too long or water that is too hot. Coarsening the grind or stopping the shot sooner often helps.
Is espresso stronger than regular coffee?
Espresso is more concentrated per millilitre, but a typical cup of drip coffee is larger and can hold as much caffeine in total. Strength can mean concentration, caffeine or roast flavour, and they are not the same.
Do you need an espresso machine to make espresso?
True espresso needs a machine that holds high pressure. A moka pot or AeroPress makes a strong, concentrated coffee that works well in milk drinks, but it is a different drink with less crema.
Everything practical is on the home page: Lili & Oli hours, menu and directions.
This article is general information from an independent guide, not from Lili & Oli itself. For the store’s current details see hours and location.