Espresso is the name of highly concentrated, bittersweet coffee originating in Italy in the early 20th century. Translated from Italian, the word espresso refers to the speed and single-serve nature of the coffee compared with slower and more communal methods of brewing coffee. Each shot of espresso is made to order upon customer request, as opposed to being brewed in anticipation of demand. Typically served in a demitasse cup or used with other ingredients to create another beverage such as a cappucino or a caffè correto, espresso has become representative of coffee culture in many coffee consuming regions.

While the taste of espresso will vary widely depending on the coffee (including the roast), the quality of grin, and the technique used to brew it, a well-made espresso will generally have a heavy body, rich texture, and a bittersweet taste.  Each shot should have a layer of crema (foam) on the surface, generally golden to dark tan in color. A single shot of espresso is generally made with sevento eight grams of ground coffee and results in between one to one and a half ounces of coffee. This ratio represents a highly concentrated coffee, containing more caffeine per volume and generally considered to be stronger than drip brewed coffee.

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