Short answer
Espresso is a small, concentrated coffee made by forcing hot water through finely ground, tightly packed beans under about nine bars of pressure in roughly 25 to 30 seconds. It is the base of lattes, cappuccinos, cortados and americanos.
Espresso is a small, concentrated coffee made by forcing hot water through finely ground, tightly packed beans under high pressure, usually about nine bars, for roughly 25 to 30 seconds. The result is a thick, syrupy shot topped with golden crema, and it is the base for lattes, cappuccinos, cortados and americanos.
What is espresso?
Espresso is a brewing method, not a type of bean. Hot water at roughly 90 to 96 degrees Celsius is pushed through a compacted puck of fine coffee grounds, which pulls out oils, acids and sugars quickly and in a small volume.
The word comes from Italian and is usually explained as “pressed out” or “made on the spot”, and both readings are used. Machines built to make this drink appeared in Italy in the early twentieth century, and the style spread worldwide. A single shot is about 30 ml and a double about 60 ml.
How is espresso made?
An espresso is made by grinding fresh beans finely, packing them evenly in a portafilter, locking it into the machine and running water through it for about half a minute. Each step affects the taste.
- Weigh the dose of ground coffee, commonly 9 to 10 g for a single basket and 18 to 20 g for a double.
- Distribute the grounds evenly and tamp them level with firm, steady pressure.
- Lock the portafilter in and start the shot straight away.
- Aim for roughly 25 to 30 seconds from the first drip, collecting about twice the dose in liquid weight (for example 36 to 40 g from an 18 g dose).
- Serve at once, because crema and flavour change quickly.
These numbers are common starting points, not strict laws. Cafes adjust them for each coffee.
What do dose, grind, time and pressure change?
Grind size, dose, water temperature and shot time decide how much flavour is extracted, and small changes show up in the cup. Grind size is the most common adjustment because it controls how fast water flows through the puck.
| Variable | Too little | Too much | Result in the cup |
|---|---|---|---|
| Grind fineness | Too coarse, shot runs fast | Too fine, shot runs slow | Sour and thin, or bitter and harsh |
| Dose | Weak, watery shot | Dense, choked shot | Uneven flavour |
| Shot time | Under 20 seconds | Over 35 seconds | Sour, or dry and bitter |
| Water temperature | Too cool | Too hot | Flat, or burnt notes |
Most baristas change one thing at a time and taste after each change.
How does espresso taste?
Espresso tastes intense, sweet, slightly bitter and acidic all at once, with a heavy body and a long finish. A well-made shot is balanced rather than harsh, and the flavour depends on the bean and roast.
Light roasts often taste fruity and bright, with notes like citrus or berries. Medium roasts tend toward caramel, chocolate and nuts. Dark roasts taste roastier and more bitter. Single-origin beans, which come from one country, region or farm, let a drinker taste the character of that place, such as the chocolate and caramel notes often associated with Colombian coffee.
What is crema, and does it matter?
Crema is the golden-brown foam that sits on top of a fresh espresso. It forms when pressure dissolves carbon dioxide from the coffee into the water, and that gas escapes as tiny bubbles when the shot leaves the machine.
Crema looks appealing and signals a fresh coffee, but it is not a quality guarantee on its own. Very fresh beans give plenty of crema, while older beans give less. It tastes slightly bitter by itself, and it fades within a minute or two, which is why a shot is best served and sipped soon after pulling.
What is the difference between a single, double, ristretto and lungo?
A single is one standard shot, a double is two shots in one cup, a ristretto is a shorter, more concentrated shot and a lungo is a longer one. Many cafes use a double as the standard base for milk drinks.
| Style | Typical volume | Character |
|---|---|---|
| Single shot | About 30 ml | Standard strength |
| Double shot | About 60 ml | Most common base in cafes |
| Ristretto | About 20 ml | Sweeter, thicker, less bitter |
| Lungo | About 50 to 60 ml per single dose | Thinner, more bitter, longer |
Which drinks are built on espresso?
Almost every cafe coffee drink starts with espresso: the milk drinks add steamed milk or foam, and the diluted drinks add water. The ratio of espresso to milk or water defines the drink.
- Americano: espresso with hot water added.
- Cortado: espresso cut with about an equal amount of warm milk.
- Flat white: espresso with a small amount of silky microfoam.
- Cappuccino: espresso with steamed milk and a thick layer of foam.
- Latte: espresso with a larger amount of steamed milk and a thin layer of foam.
- Macchiato: espresso marked with a small spoonful of foam.
How does espresso differ from other coffee?
Espresso differs from drip or filter coffee in grind, pressure and time. It uses a fine grind, about nine bars of pressure and roughly half a minute, while filter coffee uses a coarser grind, gravity and several minutes.
Because espresso is more concentrated, a small cup holds a lot of flavour per millilitre. That does not mean a standard serving has more caffeine than a mug of filter coffee, because the mug is much larger. Espresso is also not a roast level, so a light-roast coffee can be pulled as espresso and a dark roast can be brewed as filter.
What does the espresso at El Pacho Coffee Roasters involve?
According to a coffee blog read on 14 November 2026, El Pacho Coffee Roasters in Toronto roasts its coffee on site, serves single-origin beans only, and uses a medium roast for espresso, with two beans rotating in the grinders. Recent beans were reported as Colombian and Peruvian. The same source says the pour-overs are mostly light roasts.
Cappuccino and latte are named by reviewers on the Cafes in Toronto directory, and a cappuccino is praised for its coffee flavour. No prices or full menu are published, so check the menu page of this guide for the items found, and the hours and location page for opening times, shown on Google Maps as 7 AM to 6 PM daily. This guide is independent and takes no orders.
Common questions
How many ounces is a shot of espresso?
A single shot is about 30 ml, or one ounce, and a double is about 60 ml. Actual volume depends on the dose and recipe, and the shot is topped with a thin layer of crema.
Is espresso a bean or a roast?
Neither. Espresso is a brewing method. Any coffee bean can be pulled as espresso, although many cafes choose a medium or darker roast that holds up against milk and gives a rounder, sweeter shot.
What is crema on espresso?
Crema is the golden-brown foam on top of a fresh shot. It forms when pressure dissolves gas from the coffee into the water and releases it as tiny bubbles. It fades within a minute or two.
Why is my espresso sour or bitter?
Sour shots usually run too fast or with too coarse a grind, so the coffee is under-extracted. Bitter, harsh shots usually run too slowly or too fine, which over-extracts it. Adjust the grind in small steps.
What is the difference between espresso and drip coffee?
Espresso uses fine grounds, high pressure and about half a minute, giving a small, intense, syrupy cup. Drip coffee uses a coarser grind, gravity and several minutes, giving a larger, lighter-bodied cup.
This page is part of the independent guide to El Pacho Coffee Roasters, which has the address, hours and menu.
This article is general information from an independent guide, not from El Pacho Coffee Roasters itself. For the store’s current details see hours and location.