The name says all: an espresso is to be freshly prepared and enjoyed immediately. Expressly
For coffee purists, espresso
is the quintessential coffee preparation
– rich, aromatic and velvety all at once; a natural layer of crema on top belying a full-bodied, yet deftly balanced liquid below. When ideally realized, a small miracle of chemistry and physics: science and art gliding together on air.
Espresso’s authentic formula
is clear and basic, its proper execution a matter of training, experience and natural talent. A jet of hot water at 88°-93°C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.