Espresso ¡°has the potential to deliver more of the incredible taste and aroma of roasted coffee than any other method (of brewing),¡± wrote Jeffrey Steingarten, food critic for U.S. Vogue magazine.
Science says the torrent of pressurized water captures more of the aromatic oils than other techniques. It¡¯s what gives the drink its intense bitterness and that long, fragrant finish. It¡¯s the coffee-est coffee. Case closed.
One caveat: As Steingarten said, it¡¯s only a potential. Reaching that flavor requires skill and a staggeringly expensive machine.
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