You need the following:
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Espresso machine
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A tamper
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A small scale
The Espresso
It’s all about speed and pressure. You are forcing water through a very compact "cake" of coffee. This extracts the oils and sugars in a concentrated shot.
The Ideal Bean:
The Ideal Grind:
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The key to success: Very fine. It should feel like powdered sugar or flour.
Step-By-Step Instructions:
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Dry the Portafilter: Before you put coffee in, wipe the metal basket dry with a cloth.
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The Dose: Put your ground coffee in the basket. Give the side a little tap with your hand to level the grounds.
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The Tamp: This is the most important part. Push the tamper down onto the coffee firmly and level. You want a flat, solid surface so the water doesn't find a "shortcut" through the coffee.
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The Purge: Run your machine for 2 seconds without the coffee to clear the pipes.
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Lock & Load: Lock the portafilter into the machine and start your brew immediately.
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The "Mouse Tails": The coffee should start flowing after 5 seconds and look like two thin "mouse tails." Here you will find the good stuff- the golden crema.
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Stop: If you have a scale, stop when you have double the weight of the grounds (e.g., 18g in = 36g out). It should take about 20 to 25 seconds. If it's too fast, your coffee will taste sour; if it's too slow, it will taste like ash.
