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A brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso.

Espresso Lungo – A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.
Espresso Ristretto – Literally “restricted” espresso. A shorter draw. The goal being a thicker and more flavourful espresso.
Exotic – Unusual aromatic and flavour notes, such as berry or floral

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