Also the pressure squeezes out oils which become the crema. This doesnt happen with the others
Anonymous 0
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It has to do with the way it’s pressed thru the grinds too. Espresso is much slower and more pressurized. Look up the FLAIR ESPRESSO PRESS. It’s a manual press that gives you a pretty good view of how espresso differs from coffee.
Anonymous 0
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It’s more concentrated. Espresso doesn’t use boiled water, so the most volatile compounds don’t immediately evaporate. There’s also less water, so per unit of liquid, there’s more coffee
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