Jessikajinx
New member
An espresso, not expresso, is the term used for a single shot of coffee. Espresso is made when hot water is forced, under pressure, through coffee to extract its oils. While this is some people’s preferred way of drinking coffee, baristas also use a shot of espresso to make standard milk-based coffee.
An espresso should be between 25-30ml and take around 30 seconds to extract: if it is poured too fast it is ‘under extracted’ and leaves a sour taste on the sides of your tongue; if it takes too long to pour it is ‘over extracted’ and burnt, leaving you with a bitter taste.
An espresso should be between 25-30ml and take around 30 seconds to extract: if it is poured too fast it is ‘under extracted’ and leaves a sour taste on the sides of your tongue; if it takes too long to pour it is ‘over extracted’ and burnt, leaving you with a bitter taste.
