What does espresso represent as per SCA standards?

Espresso represents a method of extraction, which is central to how this coffee is produced and served. In the context of SCA standards, espresso is specifically defined by the way it is brewed: hot water is forced through finely-ground coffee under pressure, typically at 9 bars, resulting in a concentrated coffee beverage that is rich in flavor and crema. This brewing method requires precision in various parameters, such as grind size, water temperature, and extraction time, all of which contribute to the final flavor profile of the espresso.

The emphasis on extraction highlights the importance of the brewing technique in achieving the desired taste and aroma characteristics found in espresso. It is not merely a type of coffee bean, as espresso can be made using various coffee beans; nor is it solely a method of steaming milk or a specific drinking style. Therefore, understanding espresso as a method of extraction is crucial for anyone looking to master the nuances of espresso preparation and appreciate its role in specialty coffee.