The rheology of espresso is rather special compared to other coffee brews.

Its strong concentration is responsible for high density and viscosity,

whereas the presence of natural surfactants lowers surface tension. These
apparently contrasting characters could explain the intense taste and the
long-lasting after-taste (and after-flavour) sensations, namely those felt
for a longer period after emptying the mouth. When drunk, espresso first
soaks the surface of the tongue, colouring it; the brew is then trapped by
the taste buds, and oil droplets fix themselves to the mucous membrane.
There they slowly release the volatile substances dissolved, so that they
are perceived for a while (up to 15 minutes) after the beverage has been
swallowed. Page 303 coffee espresso