Espresso vs. Filtered

ESPRESSO: is a beverage made using a rapid, pressurized extraction method. It uses 9 bars of pressure and takes about 25–30 seconds to obtain a small but intense beverage with a layer of golden crema on the surface.

Espresso characteristics:

• Volume: 25–35 ml per shot.
• Flavor: Intense, concentrated, with a robust body.
• Texture: Silky and dense thanks to the oil emulsion.
• Preparation time: Less than 1 minute.

Espresso is the base of many milk-based drinks such as cappuccino, latte, or macchiato, but it can also be enjoyed on its own to fully experience its power and character.

Filter Coffee: This is a preparation made using a slower extraction method, where water passes through the ground coffee by gravity or drip. It can be made using methods such as the V60, Chemex, Aeropress, or drip coffee makers.

Filtering characteristics:

• Volume: 180–300 ml per cup.
• Flavor: Smoother, with greater clarity of aromatic notes.
• Texture: Light to medium, no heavy oils.
• Preparation time: 2 to 5 minutes, depending on the method.

Filtering highlights the acidity, sweetness, and subtle aromas, making it ideal for tasting and gaining a detailed understanding of the profile of a single-origin coffee.

Espresso and filter coffee don't compete: they complement each other. One is a concentrated burst of flavor and energy; the other, a leisurely exploration of nuances and aromas. And both, when done with care and passion, are a way to fall deeper in love with coffee.

At Café La Manchuria, we invite you to try both and discover how each can accompany you at different times of the day.