A concentrated coffee brewed through high pressure water pressing through a finely ground coffee puck in around 30 seconds.
Traditionally, espresso is specifically thought of as a concentrated coffee brewed from the percolation (passing through) of high pressure water (~9bar) through a tightly packed puck of finely ground coffee beans for a brew time of around 25-35 seconds. However, there are wide interpretations that range from a lower pressure and faster “turbo shot” (backed by science) to a long pre-infusion minute long shot (e.g., the Allonge shot) to iterations using the Aeropress and more…
Espresso extraction is complicated and temperamental. There are many variables impacting brew outcomes, and impacting each other in intricate ways, so minor adjustments can have huge impact on the quality and character of the brew, and any alterations can dramatically improve or ruin the shot.
Espresso is a world of its own, traditionally brewed using very darkly roasted coffee beans with more sweet-bitter tones and chocolatey and nutty flavour profiles that are easier to extract, whereas more modern times using lighter roasts that are more acidic and boast fruity profiles.
Espresso can be brewed using a variety of brewers, check some of ours out here: https://coffeeexperiencelab.com/shop/