In the world of coffee, espresso is both a drink and a habit that needs few words. It arrives in a small cup, is enjoyed quickly and leaves a lasting impression. It needs neither decoration nor explanation. Espresso is coffee in its most direct form.
But does its name mean “fast” or “pressed”? “Espresso” is often confused with “express,” suggesting speed. The story, however, is a little more technical—and just as fascinating.
The word is linked to the Italian verb “esprimere,” meaning “to squeeze,” “to press” or “to extract.” In that sense, espresso is coffee extracted under pressure. The name is less about how quickly it is served than about how it is made.
The first espresso machine was invented in 1884. Further developments in Italy during the early twentieth century helped shape the drink we know today. The goal of these machines was simple: to prepare fresh coffee quickly, one serving at a time.
A classic espresso today is typically made with finely ground coffee and high pressure (around 9 bar), producing approximately 25–30 ml in 25–30 seconds. A small drink with a great deal to say.
On coffee-chain menus, espresso may look like just another basic option. In reality, it is at the centre of everything. Cappuccino, latte, Americano—they all begin with espresso.
It might be enjoyed standing up in the morning, during a short lunch break, in the middle of a conversation or alone. Some drink it with sugar; others would never dream of adding any.
In Italy, the home of espresso, it is more than a beverage: it is a daily ritual. You walk into a café, stand at the bar and order, “Un caffè, per favore.” And yes, in Italy, espresso is simply called “caffè.” Nothing more needs to be said. There is no need to linger or let the cup sit untouched. One or two sips, and the day goes on.
Espresso is all about concentration, which is why the serving is so small. A bigger cup does not mean bigger flavour. In espresso, everything comes down to balance: pressure, time and yield. A good espresso should taste neither burnt nor unpleasantly sour. It should feel comfortable on the tongue and linger on the palate. The delicate layer of foam on top—its crema—is its signature.
Espresso makes no compromises, does not wait and needs no time to explain itself. It may be small, but its message is clear.