Espresso is usually thicker than coffee brewed by other strategies, with a viscosity similar to that of heat honey. This is due to the higher focus of suspended and dissolved solids as well as the crema on leading (a foam with a creamy consistency). Invented in 2005 by Alan Adler, https://www.restaurantechon.com/master-the-art-of-coffee-making-with-the-sharkninja-coffee-maker/