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Drinks & liquids · Coffee

Espresso

Small, concentrated shot of coffee forced through fine grounds under pressure; used in tiramisu and coffee desserts. Contains caffeine.

Also called: espresso shot, strong coffee

A kind of brewed coffee

28 recipes with it

What it is

A short, strong coffee made by forcing hot water through finely ground, tightly packed coffee at high pressure, topped with a reddish-brown crema. It is the base of cappuccinos and lattes. Stovetop moka-pot coffee and very strong brewed coffee are common home substitutes. Turkish coffee is a different, unfiltered method using even finer grounds.

How it’s used

  • Tiramisu and coffee desserts
  • Affogato over ice cream
  • Coffee buttercream and mocha cakes
  • Espresso martinis
  • Base for lattes and cappuccinos

Characteristics

Taste
Intense, bitter-sweet and full-bodied.
Appearance
Very dark with a tan crema.
When cooked
Loses crema and aroma within minutes; cool before adding to creams or batters.
Sold as
liquid
Cooking uses
Commonly cooked

Kinds in our pantry

Storage

At room temperature. Make fresh; cooled espresso for baking can be refrigerated briefly.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains caffeine; desserts made with it carry caffeine too.

Nutrition per 100 g

Energy
9 kcal
Protein
0.12 g
Carbohydrate
1.67 g
Fat
0.18 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Beverages, coffee, brewed, espresso, restaurant-prepared.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Instant coffee — About 1–2 teaspoons instant dissolved in 30 ml hot water.
  • Brewed coffee — Very strong brewed coffee; less intense.

Related ingredients

Recipes with espresso

See all 28

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