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.