Don’t skimp. Buy whole espresso beans, preferably fair-trade and organic.
Fair-trade means that the small-scale, marginalized makers of products such as
coffee get to see some of that money you’re spending; and once you get hooked
on sweet, chemical-free organic beans, you’ll never go back.
The Water
I have strong feelings about water. It is the main source and sustenance of
life. The quality of water you use will directly affect the quality of espresso
you make; the same way it affects the flavor of coffee or tea. You should at
least use cold, fresh tap water; but for the best espresso possible, use
bottled spring water. It’s sweeter; it has a consistent flavor, and doesn’t
carry any subtle taste from lead pipes or chlorine. My Rancilio spits and
gurgles with tap water, but purrs like a cat with the bottled stuff.
The Process
Once you’ve got the equipment set up, the beans purchased, and the reservoir
filled with water, you’re ready to go.
1. Warm up your machine. Some espresso-lovers turn on their machine
and wait a full half-hour until they make their first shot. I find ten minutes
does the trick, but the important thing is to let the machine, water, and
filter warm up. It's also a good idea to place your demitasse upside down on
top of your machine to warm it up, too.
2. Grind the beans into the filter. At first, you may have to
experiment with the grind setting. Check your user’s manual for tips. A good
grinder will measure the amount of espresso per shot for you; otherwise, one
tablespoon per shot (one ounce = one shot) will do it.
3. Tamp down the espresso. Try to press twenty-five to thirty-five
pounds onto the tamp. When I first made espresso, I pulled the scale out of my
bathroom and pressed down to see what thirty pounds of pressure felt like. 4.
Place the filter onto the machine. Twist it in tightly, so water doesn’t spurt
out the sides. If you can’t twist the filter all the way, it’s too full.