Espresso - pronounced eˈsprɛsso - is coffee that is brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods and has a light crema on top. This crema, or foam, is achieved during the brewing process and from the water temperature. Espresso made with boiling water will not have this light foamy topping. 

Due to the brewing process, espresso has a richer, deeper and much more concentrated flavor than coffee.  Espresso also serves as the base for many other coffee drinks, such as a caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano. While it contains more caffeine per unit volume than most coffee beverages, because the usual serving size is much smaller, one actually consumes less caffeine than one would in a regular cup of coffee. Depending on the origin of the beans and the roast the caffeine content can vary significantly - from 53 mg up to 95 to 200 mg.

I happen to prefer the taste and flavors of espresso and even though it requires slightly more of an effort, I make myself a cappuccino every morning. Yes, every single morning. I will never go back to basic coffee ever again! 

A couple years ago I was gifted the most amazing espresso machine the Saeco Syntia by Philips for review. I've been using it daily, sometimes several times a day, ever since. Not only does espresso taste good in a cup, but it enhances so many desserts, giving them richer, more luxurious flavors. So the next time you feel like baking, add some espresso to your desserts and taste the difference.

The View from Great Island has these mouthwatering Espresso Hazelnut Shortbread Cookies. Hop on over for the recipe. 

Doesn't this Chilled Chocolate Espresso with Toasted Hazelnut Torte look divine? You can find the recipe over at My New Roots. 

If you have a penchant for ice cream as I do, and if you happen to love espresso and chocolate together, as I do, you'll want to visit Table for Two for the recipe for this Espresso Chocolate Chip Ice Cream.

Truffles are the ultimate decadent holiday treat. We seem to see them all over the place this time of year. Bakerella has made hers extra decadent with the addition to the espresso to the chocolate. 

The Daily Morsel has created these salted Espresso Brookies, a cross between a cookie and a brownie. Don't they look mouthwateringly good? Hop on over to get the recipe. 

Add espresso to your favorite brownie recipe and expect to be blown away! Whether it's Baker's One Bowl Brownie Recipe, or Ina Garten's Outrageous Brownies, you will be amazed at how much better a little espresso makes your brownies. Even if you make the boxed version - though we urge you not to, homemade is just so simple and so good - add a little espresso powder to kick them up a notch.

Affogado remains one of my most favorite treats. I had it for the first time years ago in Italy. It's simply a shot of espresso poured over a scoop (or two!) of ice cold vanilla ice cream. It's a perfect pairing - the hot and the cold, the bitter and the sweet.