Ready to use

A freshly pulled single espresso shot showing the distinctive golden-brown crema layer.

Shows the finished product in its most recognizable and definitive form, teaching color, crema, and volume.

Beverages

Espresso

Concentrated coffee shot for drinks, desserts, and a jolt

Dark, intense, and crowned with crema, espresso is the foundation of cappuccinos and lattes and a deep coffee note for tiramisu and affogato. Use it freshly pulled.

Espresso is coffee brewed by forcing hot water under high pressure through finely ground, tightly packed coffee — producing a small, intense, syrupy shot crowned with golden crema. It's the most concentrated everyday form of coffee, with deep roasted, bittersweet, sometimes chocolatey or fruity notes depending on the bean. In cooking, espresso is the go-to for a clean, powerful coffee flavor without watering a dish down: it defines tiramisu and affogato, deepens chocolate cakes and brownies, lifts a chili or barbecue rub, and forms the base of coffee sauces and glazes. Use it freshly pulled for the brightest flavor.

Measured in: ml
Storage: Room Temperature

Find it in

Beverages

Types & varieties

Single/double shot

Standard pulled espresso

Ristretto

Shorter, more concentrated and sweet

Instant espresso powder

Dehydrated — pantry baking staple

How to use in cooking

Espresso's concentration lets you add big coffee flavor with little liquid. Soak ladyfingers for tiramisu, pour it over ice cream for affogato, or fold it into chocolate cake, brownie, and ganache batters — coffee amplifies chocolate without tasting overtly of coffee. In savory cooking, a shot deepens chili, barbecue sauce, and beef braises, and espresso makes excellent dry rubs and glazes. Cool it before adding to delicate mixtures.

How to choose

Freshly pulled espresso is best, but a strong moka-pot brew or dissolved instant-espresso powder works well in baking, where precision and freshness matter less. For desserts, a medium-dark roast gives the rounded chocolatey note most recipes want; very dark, bitter roasts can dominate.

Common uses

Soak ladyfingers for tiramisuPour over ice cream for affogatoDeepen chocolate cake, brownies, and ganacheMake a coffee rub or barbecue glazeAdd depth to chili and beef braisesFlavor buttercream or custardBuild a coffee caramel sauce

Tips & pitfalls

Coffee amplifies chocolate — a shot makes cake taste more chocolatey, not coffee-y.
Cool espresso before folding into delicate batters or creams.
Instant espresso powder is a great pantry shortcut for baking.
A little in chili or barbecue sauce adds savory depth.