HUFFINGTON POST

How Espresso Works

06/29/2010 05:12 am ET | Updated May 25, 2011

Espresso sure is a complicated elixir for being so small. Like Barbara Stanwyck in Double Indemnity, a high-quality shot can be multilayered and complex: rich, sexy, sweet, but also fast and smooth--maybe even a little dangerous--with a hint of a bitter edge.

But have you ever wondered what gives your early morning cup that certain oomph? That coating, silky texture? That playful tang and sweet kick? It's all about the extraction.

Read more on Erin Meister at Serious Eats

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