The dispersion of very small oil droplets is perceived in the mouth as creamy. The second phase is suspended solids, while the third is the layer of gas bubbles or foam. The first dispersed phase is an emulsion of oil droplets. The three dispersed phases in espresso are what make this beverage unique. While the exact caffeine content of any coffee drink will vary, a typical 30 millilitres (1 US fluid ounce) serving of espresso contains approximately 65 milligrams of caffeine, but a typical 240 millilitres (8 US fluid ounces) serving of drip coffee contains between 150 to 200 mg of caffeine. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.Įspresso contains more caffeine per unit volume than most coffee beverages, but as its usual serving size of 25–30 ml (1 US oz) is much smaller than for other coffee drinks, the overall caffeine content of a single serving of espresso is generally lower than that of other coffees. This is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain, and Portugal, but it is also popular in the rest of the world.Įspresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. Espresso can be made with a wide variety of coffee beans and roast degrees. A cup of espresso from Ventimiglia, ItalyĮspresso ( / ɛ ˈ s p r ɛ s oʊ/ ( listen), Italian: ) is a coffee-brewing method in which a small amount of nearly boiling water (about 90 ☌ or 190 ☏) is forced under 9–10 bars (900–1,000 kPa 130–150 psi) of pressure through finely-ground coffee beans.
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