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Espresso Glossary and Terminology
Espresso is several things at once. It is a unique method of brewing in which hot water is forced under pressure through tightly packed coffee, a cup at a time. It is a roast of coffee, darker brown than the normal American roast but not quite black. In a larger sense, it is an entire approach to coffee cuisine, involving not only roast and brewing method, but grind and grinder, a technique of heating milk, and a traditional menu of drinks. In the largest sense of all, it is an atmosphere or mystique: The espresso brewing machine is the spiritual heart and aesthetic centrepiece of the European-style cafe. Espresso Cup
The word espresso is derived from the Italian word for express since espresso is made for and served immediately to the customer.  A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95°C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds.  The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown colour, and a crema that makes up 10-30% of the beverage.  Espresso brewing is defined by four "M's": the Macinazione is the correct grinding of a coffee blend, Miscela is the coffee blend, Macchina is the espresso machine, and Mano is the skilled hand of the barista.  When each factor of the four M's is precisely controlled, the espresso beverage that is produced is the ultimate coffee experience.

 
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