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'<p>
利用高壓且快速的咖啡衝煮方法叫做“Espresso”,也就是說，Espresso原來指的是一種咖啡的煮法，後來才把以這種煮法所煮出來的咖啡也叫做Espresso。一杯完美的Espresso咖啡的製作方式是以7克—8克深度烘焙的綜合咖啡豆，研磨成極細的粉狀咖啡，經過適當的填壓(20Kg)，以9個正負1個大氣壓的高壓與90度正負2度的熱水，在25—30秒之間萃取出30CC咖啡濃縮液體。</p>
<p>
人們之所以喜歡喝咖啡，是因爲它在衝煮時會釋放出味道與香氣。咖啡中味道的來源多是水溶性的，如咖啡因、蛋白質、糖等;而香氣的來源剛多爲非水溶性的，如咖啡油。咖啡油中揮發性的香氣存在於烘焙過的咖啡細胞中，這些油脂部分不溶於水，只在使用Espresso機器高溫、高壓下會乳化出10%且飄浮在熱咖啡汁液中的表面，開成濃郁赭紅色克麗瑪(Crema)。我們可以從克麗瑪的顏色、厚度、斑紋等外觀來判斷一杯Espresso的好壞。</p>
<p>
Espresso咖啡喝起來感覺特別稠，它的稠度來源是靠水流瞬間流過咖啡粉到杯子時，產生的二氧化碳氣泡懸浮在咖啡汁液體裏和乳化出的一引動膠狀物混在一起而造成的稠感。這些膠狀物抑制味蕾對苦味的感覺，使我們在喝Espresso咖啡時，感覺特別香、濃，卻不會太苦。這些混合在一起的膠狀物質和乳化油脂，變成微小滴狀物，同時負責了所謂“回韻”，也就是藉着降低液體的表面張力。膠狀物同時使微小油脂滴狀物更深貫穿味蕾，使油脂停留後，再緩緩釋出附於其上的芳香物質。這種香氣能在喝下Espresso咖啡後，讓嗅覺感官知其香氣及喉韻達二十分鐘。</p>
<p>
Espresso咖啡除了有無與倫比的香氣、稠度和回韻外，它還有一個最大的特點，就是咖啡因很低。有些人第一次喝Esprsso咖啡時，會有錯覺;這麼濃純的咖啡，咖啡因含量一定很高。其實正好相反，在所有說得出的 咖啡製作方法裏，用同樣的咖啡豆衝調咖啡，以Espresso機器做出的咖啡裏面所含咖啡因最少。因爲咖啡中的咖啡因是水溶性物質，咖啡粉與水接觸的時間越長，溶出的咖啡因越多，而Espresso咖啡衝煮時間僅二十多秒，當咖啡因還來不及釋放出來，一杯香醇咖啡已經煮好了，所以咖啡因含量僅僅爲一般其它衝煮方式的1/3—1/2。</p>
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