In its pure form, espresso is more popular in Europe than America, particularly in Italy. Though catching in America, derivatives and misconceptions are spreading like cream in coffee. For instance, many hold the misconception that espresso is a dark, bitter to burnt-flavored roast of coffee.
In fact, espresso is not a roast at all; it is a method of preparing coffee. Espresso coffee is often blended from several roasts and varietals to form a bold - not bitter flavor. The finely ground coffee is tightly packed or tamped into a “portafilter”; high-pressure water is then forced through the grounds and extracted in small, concentrated amounts. Intensity is the key here. Why do you think they call it a “shot?”