In order to obtain the desired aroma and taste of coffee, the degree of roasting is evaluated and controlled based on the visual evaluation of the color of the roasted beans, which is often the main and only criterion for the completion of roasting. Dark roasting produces coffees with a greater bitter taste and a higher amount of extractives, and such roasted coffees are used to prepare espresso coffee. Espresso is a concentrated coffee beverage that is prepared using steam. Unlike other methods of coffee preparation, espresso often contains a higher concentration of solutes. This method of preparation requires high-boiling water at a temperature of 95 ° C. Contact between water and coffee can last from 20 to 30 seconds. The volume of the beverage in the cup is about 30 cubic centimeters. The very dense structure is caused by the presence of tiny drops of oil and very fine particles of ground coffee picked up by boiling water in the process of preparation. The concentration of these substances is much higher than in coffee prepared by other methods, about 25% as opposed to 17% in filtered coffee. The preparation of a good espresso is mostly influenced by the quality of ground coffee, which depends on a number of factors. The aim of the study was to analyze espresso coffee during storage time and the influence of external factors on changes in quality and extract.