Espresso

Espresso was born in Milan in 1901 when Luigi Bezzera patented the first steam-pressure coffee machine, designed to brew coffee faster for busy Italian workers. The word "espresso" means "pressed out" or "fast" in Italian — a nod to both the speed of service and the pressurised extraction process that defines the drink.

True espresso is produced by forcing near-boiling water at 9 bars of pressure through finely ground, compacted coffee in just 25–30 seconds. This creates a small, concentrated 30ml shot topped with a thick golden crema — the hallmark of a well-pulled espresso. The crema contains thousands of aromatic compounds that evaporate within minutes, so espresso is always served and drunk immediately.

At Cappadocia, we source freshly roasted single-origin beans and grind them to order, ensuring every espresso delivers the intense, complex flavour that is the bedrock of our entire coffee menu.