Espresso (, Italian: [esˈprɛsso], lit. "expressed" from esprimere, "to express" or "to force out") is coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.
Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeinecontent is less than a mug of standard brewed coffee, contrary to a commonbelief. Although the actual caffeinecontent of any coffee drink varies by size, bean origin, roast method and other factors, the caffeinecontent of "typical" servings of espresso vs. drip brew are 120 to 170 mg vs. 150 to 200 mg.
