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. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. This is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). It is also popular in Switzerland, Croatia, Bulgaria and Greece, and in Australia.Įspresso is generally thicker than coffee brewed by other methods, with a viscosity of warm honey. Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain and Portugal. Espresso coffee 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 of Italian origin, 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 ( expressed) through finely-ground coffee beans.
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