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Espresso, or espresso, is a type of coffee that is brewed with extremely hot, but not boiling, water by high pressure over ground coffee powder. It was invented and developed in Italy in the early 20th century, but until the mid-1940s it was a drink made solely through steam pressure. He invented and commercialized the spring piston lever coffee machine, transforming espresso into the beverage we know today. The pressure used in the production process is usually 9 to 10 atmospheres or bar pressure.

Espresso coffee has a thicker texture than drip coffee, and contains more dissolved matter per unit volume than drip coffee; usually the supply is calculated in "shots." Espresso is chemically complex and volatile, with many components breaking down due to oxidation or temperature drop. One characteristic of properly brewed espresso is the presence of crema, a reddish brown foam that floats on the surface of the espresso. It consists of vegetable oil, protein and carbohydrates. Coffee cream has a combination of two elements, emulsion and foam colloid.

Through the short time and high pressure brewing process, the unique flavor of a cup of coffee is concentrated and expressed stronger than other brewing equipment. However, due to the short quenching time, the caffeine content is relatively small. Espresso is often used as the basis for coffee drinks that are blended with other ingredients (such as milk or cocoa powder), such as lattes, cappuccinos, macchiato, and mocha coffee, without over-diluting the coffee ingredients.