Espresso for Beginners: A Simple Introduction

What Is Espresso?

If you're unfamiliar with Espresso, here's a simple introduction. Italy's greatest gift to global coffee culture — espresso was patented in Milan in 1901 by Luigi Bezzera but perfected in Naples, where the exceptionally soft water and the cultural obsession with the perfect caffè elevated it into an art form. A true Neapolitan espresso uses about 7g of finely ground (200-250 micron) dark-roasted arabica/robusta blend, extracted at 9 bars of pressure at 90°C for exactly 25-30 seconds, producing 25-30ml of coffee topped with a hazelnut-colored crema. The crema must be dense enough to hold a teaspoon of sugar for 5 seconds. Neapolitan bars serve espresso at exactly 68°C — any hotter masks the flavors. Italian espresso etiquette: drink it standing at the bar in under 2 minutes, never linger, never order to-go in a paper cup.

Where Does It Come From?

Espresso originated in Naples, Italy. It's a beloved part of the local food culture and one of the dishes that best represents Italy's culinary tradition.

What Does It Taste Like?

Espresso has a distinctive flavour. The combination of Single-origin or blended arabica/robusta, Pressurized hot water (9 bar, 90°C) creates a taste that is characteristic of Naples's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Tiny demitasse cup, drunk in one or two sips standing at the bar

Where Can I Try Espresso?

The best place to try Espresso for the first time is in Naples, Italy. If you can't travel there, look for restaurants specialising in Italy cuisine in your city, or try making it at home using our recipe guide.

Is Espresso Suitable for Me?

Espresso traditionally contains Single-origin or blended arabica/robusta. Its spice level is 0, which may require adjustment for those sensitive to spice.