European-Style Espresso

Espresso connoisseurs familiar with Italian caffe often complain that more than 95 percent of North American espresso is poorly made, and, in fact, undrinkable. Rather than extracting the "essence of coffee" (as espresso is often labeled), the average American espresso is weak, watery, bitter, burned, lacking aroma, unpleasant tasting, and generally unsatisfying. Most American espressos have little or no crema and look more like a strong cup of coffee than a true espresso.

European espresso, on the other hand, tends to be a dense, bittersweet brew with ample crema, intense and distinctive flavor profiles, and a persistent aftertaste. Although there are differences in roasting styles even between Northern and Southern Italian espresso roasters, there exists a broad consensus among these artisans as to what constitutes a perfect espresso blend. Most European espresso blends are lightly roasted, use low-acid coffee beans, and incorporate high-quality Robusta coffees.