Short answer
Espresso is a small, concentrated coffee made by forcing hot water through finely ground beans under pressure, which takes about 25 to 30 seconds. It carries a golden foam called crema and is the base of lattes, cappuccinos and americanos.
Espresso is a small, concentrated coffee made by forcing hot water through finely ground beans at high pressure, usually in about 25 to 30 seconds. The result is a rich shot of roughly 30 ml topped with golden crema, and it is the base for lattes, cappuccinos, flat whites and americanos.
What is espresso?
Espresso is a method of brewing coffee, not a type of bean or roast. A machine pushes near-boiling water through a tightly packed puck of finely ground coffee, which pulls out oils, acids and sugars in a short burst and produces a thick, syrupy drink.
The word comes from Italian. Some say it means “pressed out”, which describes the pressure, and others say it means “express”, which describes the speed. Both explanations are commonly given, and dictionaries do not settle on one. What is not disputed is that the method was developed in Italy in the early twentieth century and spread through cafes worldwide.
What is crema and why does it matter?
Crema is the reddish-gold foam that sits on top of a fresh espresso. It forms when pressure dissolves carbon dioxide from the beans into the water and then releases it as tiny bubbles as the shot leaves the machine.
A good layer of crema is a sign of fresh beans and a well-run extraction, though it does not guarantee flavour. Crema tastes slightly bitter by itself and fades within a minute or two, so espresso is best drunk soon after it is poured. Stirring it in before the first sip blends the foam into the liquid beneath.
How is espresso made?
Espresso is made by grinding beans fine, dosing them into a portafilter basket, tamping them level and running hot water through the puck. Each step affects how the shot tastes.
- Grind fresh beans to a fine, even texture, finer than for drip coffee and coarser than for Turkish coffee.
- Weigh the dose into the basket. Many cafes use around 18 grams for a double shot, though recipes vary.
- Level and tamp the grounds firmly so water flows through evenly.
- Lock the portafilter in the machine and start the shot.
- Stop when the espresso has run for about 25 to 30 seconds and filled the cup.
If the shot runs too fast, the grind is too coarse. If it drips slowly and tastes harsh, the grind is too fine. Cafes adjust the grinder several times a day, because humidity, bean age and temperature all change how coffee flows.
What does espresso taste like?
Espresso tastes intense, with a rounded body, a touch of bitterness, some acidity and sweetness that depends on the roast. A lighter roast tends toward fruit and bright acidity, and a darker roast toward chocolate, caramel and a deeper bitterness.
Because the drink is concentrated, the flavours are strong and linger in the mouth. Many people find a plain shot sharp at first and come to enjoy it with practice. Sipping it with a glass of water beside it is a common habit that resets the palate between sips.
What is the difference between a single and a double shot?
A single shot of espresso is about 30 ml from a smaller dose of grounds, and a double shot is about 60 ml from roughly twice the dose. The double has become the default in many cafes because it extracts more reliably.
| Type | Approximate volume | Typical use |
|---|---|---|
| Single | about 30 ml (1 oz) | Sipped plain, or a lighter milk drink |
| Double | about 60 ml (2 oz) | Standard base for lattes and cappuccinos |
| Ristretto | about 20 ml | Shorter, sweeter and more syrupy |
| Lungo | about 60 ml or more | Longer, thinner and more bitter |
A ristretto is a shot stopped early, and a lungo is a shot allowed to run longer. Both are variations on espresso, not different coffees.
Which drinks are built on espresso?
Most cafe coffee drinks start with an espresso shot and add water, milk or flavour. The shot supplies the strong coffee base, and the other ingredients change the size, texture and sweetness.
- Americano: espresso diluted with hot water.
- Latte: espresso with a large amount of steamed milk and a thin layer of foam.
- Cappuccino: espresso with equal parts steamed milk and thick foam.
- Flat white: espresso with a small amount of smooth, finely textured milk.
- Macchiato: espresso marked with a spoonful of foam.
- Mocha: espresso with chocolate and steamed milk.
Each of these drinks has its own guide on this site, because the differences come down to milk, size and ratio.
How does espresso compare with brewed coffee?
Espresso is stronger by volume, much smaller and brewed far faster than regular filter coffee. Filter coffee is lighter and larger, so a mug of it holds more total caffeine than one espresso shot, even though a sip of espresso is more concentrated.
| Espresso | Brewed (filter) coffee | |
|---|---|---|
| Grind | Fine | Medium to coarse |
| Brew time | About 25 to 30 seconds | Several minutes |
| Pressure | High | Gravity only |
| Serving | Small, about 30 to 60 ml | Large, 200 ml or more |
| Texture | Syrupy with crema | Thin and clean |
Neither is better in general. Espresso suits milk drinks and a short, strong coffee, while filter coffee suits a long, slow cup.
What is on the Cafe Episode menu?
The Cafe Episode menu lists an Espresso described as a small 2 oz shot, priced at $4.50 on Uber Eats, read 14 November 2026. The same menu lists several drinks that start from espresso, including the Latte at $6.95, the Americano at $5.10 and the Cappuccino at $5.95.
The signature Iced Cream Latte and the Iced Einspenner also build on espresso, with house-made cream on top. The Americano and the Iced Americano are the closest drinks to a long, diluted version of the same shot. Prices are the ones shown in the Uber Eats app and can change, so check the menu page and the ordering page before you go, and see the hours and location page for opening times.
How should you drink espresso?
Drink espresso soon after it is poured, in two or three sips, while the crema is still intact. Many people take it plain or with a little sugar, and a glass of water on the side is a common companion.
If the shot is too strong, ask for a drink with milk or hot water instead of trying to tame it with sugar. A cortado, a flat white or a latte each soften the same shot in a different way, and an Americano turns it into a longer, milder cup. Anyone with a medical reason to limit caffeine should ask the cafe about drink sizes and shot counts.
This guide is independent and takes no orders. Answers to common visitor questions are on the FAQ page.
Common questions
How much caffeine is in a shot of espresso?
A single shot has less total caffeine than a large mug of brewed coffee because the serving is so small, though the coffee is far more concentrated by volume. Exact amounts depend on the beans, the dose and the shot size.
Is espresso a type of bean or a roast?
Neither. Espresso is a brewing method. Any coffee bean can be used, though many cafes choose a medium to dark roast blended or selected to taste balanced when concentrated and mixed with milk.
Why does my espresso taste bitter or sour?
A bitter shot is usually over-extracted, from a grind that is too fine or water running too long. A sour shot is usually under-extracted, from a grind that is too coarse or a shot that runs too fast.
Can I make espresso without a machine?
Not true espresso, which needs high pressure. A moka pot or an AeroPress makes a strong, concentrated coffee that works well in milk drinks, though it lacks the thick crema of a machine shot.
What is the difference between espresso and brewed coffee?
Espresso uses fine grounds, high pressure and about half a minute of contact time to produce a small, intense drink. Brewed coffee uses a coarser grind, gravity and several minutes to make a larger, lighter cup.
This page is part of the independent guide to Cafe Episode, which has the address, hours and menu.
This article is general information from an independent guide, not from Cafe Episode itself. For the store’s current details see hours and location.