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Espresso (/ɛˈsprɛsoʊ/ ⓘ, Italian: [esˈprɛsso]) is coffee of Italian origin, brewed by forcing a small amount of nearly boiling water under pressure (expressing) through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency).[1] As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. The three dispersed phases in espresso are what make this beverage so unique. The first dispersed phase is an emulsion of oil droplets. The second phase is suspended solids, while the third is the layer of gas bubbles or foam. The dispersion of very small oil droplets is perceived in the mouth as creamy. This characteristic of espresso contributes to what is known as the body of the beverage. These oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. This preserves the strong coffee flavor present in the espresso. [2] Espresso is also the base for other types of coffee, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, or caffè Americano.