☕ Espresso
Espresso is a short, concentrated coffee made by forcing hot water under pressure through finely ground coffee. A single shot is about 30 ml, with a dense body, intense aroma and a layer of golden-brown crema on top. It is drunk quickly, on its own or with a little sugar, and forms the base of many other coffee drinks.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 18 g finely ground coffee
- 40 ml water
- Sugar (optional)
Method
- Fill the portafilter with the ground coffee and tamp it evenly.
- Lock it into the machine and place a warmed cup underneath.
- Extract for 25–30 seconds to get about 30 ml of espresso.
- Serve immediately, with sugar on the side if you like.
How to make it lighter
- Plain espresso is almost calorie-free — it is the additions that count.
- 1 tsp sugar ≈ 16 kcal; try cutting down gradually.
- Order it instead of large sweetened coffee drinks when you want a lighter option.
History
Espresso developed in Italy in the early 20th century with the first commercial machines that brewed coffee under steam pressure. The modern style with thick crema spread after lever machines appeared in the 1940s, and the espresso bar became part of everyday Italian life.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Espresso and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →