First, make sure you have the proper machine for espresso. There are many home machines on the market, from small inexpensive models for around $30, to ultra fancy $2000 models. They type you get will of course depend on your budget and what you are looking for, but keep in mind that getting quality espresso will usually result in paying at least several hundred dollars for a machine. The functions to look for in a quality machine include: - a hot water tank that will heat the water to around 190F. - It should have an adjustable pressure meter on it. Good espresso is pulled when the pressure gauge reads around 9 atmospheres. - If you are going to be making milk based drinks such as lattes and cappuccinos, you will want a milk steamer wand. Separate hot water tanks for the espresso and steamer are best, as the pressure won’t be depleted for the espresso when you steam the milk.

The next most important item is the coffee itself. You want the freshest coffee you can find. And it should be whole bean. If you are going to take the time to brew your own espresso, really make it worthwhile and grind it yourself! You can either purchase your coffee at a local coffee house, or through mail order. Try to only order as much coffee as you will be using in a week or two. Contrary to popular belief, espresso does not have to be extremely dark roasted coffee. The best espresso can come from a more medium to dark roast than a very oily bean. Too dark and your espresso may come out bitter. Also, if you are drinking milk-based beverages, don’t buy a light roast, as you need the espresso to be able to cut through the milk.

And speaking of grinding, you will want a particular type of grinder - a burr grinder. The common grinder available (and the cheapest) is a blade grinder. While these certainly do the job of grinding coffee beans, the resulting grounds are uneven in texture. Espresso really requires a fine consistent grind, since pressure is used to brew the espresso, rather than just seeping through the grounds. Burr grinders grind the coffee through rotating discs, which create an even grind. The burr grinders are also adjustable, so you can play with the grind that works best with your espresso machine. And don’t run flavored coffee through your burr grinder, it can gum up on the parts and cause the grinder not to work properly. Save the flavored coffee for your blade grinder.

The perfect amount of espresso for a shot is 7 grams exactly. This much espresso will should give you a shot pull of around 20 seconds, which is just about the ideal amount of time to create the best shot.

Sound a little complicated? It’s not - once you start making the espresso properly for yourself, you will never go back to your old way of brewing! A little knowledge and preparation will result in espresso that will rival any local coffee shop!

The earliest machine used hot water driven by steam to force through the coffee grounds. The machines later used mechanical advantages like a spring and lever.

Over time, the lever and spring were let go and replaced with electronic mechanical pumps. Its action produces a vacuum and draws water from a reservoir. A head of pressure develops as the water is forced from the other end of the vacuum. This pressure later dumps the water either through a boiler or a thermo-block.

The final product is then forced through a mound of tightly packed grounds. Espresso is the oil, flavor and aromas of the beans.

The stove top espresso machine is perfect for home use. Relatively cheap and easier to use than the other automatic and semi-automatic espresso machines, it forms the perfect option for the ones who have just stepped into the aromatic world of espresso.

Another machine used widely for making espresso is the steam-driven-espresso machine. In the steam driven espresso machine, a boiling chamber is used to heat the water. The steam created forces the water into the bed of the coffee beans.

The stove top espresso machine consists of a basket, a base, a basket screen and a collection chamber. Though it takes a comparatively longer time than automatic espresso makers to prepare espresso in the stove top espresso, the quality and consistency is one of the best.

Other than the stove top espresso machine, the automatic espresso machine is becoming more and more common in households. The espresso they produce is more consistent and the machines do not require as much fine tuning as the other versions of espresso making machines. The automatic espresso machines have a flow meter installed, which cuts the ‘shot’ automatically when the pre-programmed level of water is reached.

There are various kinds of automatic espresso machines available in the market.

Espresso is strong and has a robust flavor. Espresso coffee differs from the other variety of coffee, drip-brewed coffee, by its thick and concentrated consistency. Espresso is generally served in small amounts without any sweeteners or milk. Espresso should be consumed immediately after preparation, because it is highly reactive with oxygen.

There are various other types of espresso, like cafe latte, cafe mocha and cappuccino. All these can be made with one ‘shot’ of espresso.

An Espresso machine is used to prepare the espresso coffee. The machine forces water at 195 F and 9 bar of pressure through a puck of finely ground coffee. It takes about twenty seconds for 1.5 ounces of espresso to be prepared. The time can be modified by increasing the grinding quality - using finer or coarser coffee. Espresso machines also have steam wands, which is used to froth and steam milk for preparing milk-based espresso beverages like cappuccino and latte.

The espresso machine comes in its true element at the hands of a Barista. There are a many elements on which the quality of espresso depends.

There are various types of Espresso machines available in the market. The various kinds are:

Stove Top Espresso Maker:

The stove top espresso maker is the simplest to use. It is made up of the base, brewing basket, basket screen and the collection chamber. It is small and easily transportable and is one of the main kinds of non-electrical espresso machines.

The coffee is placed in the brewing basket, once the base is filled with cold water. Once the basket screen is placed over the brewing basket, the collection chamber is attached back to the base of the machine, and the machine is placed over a heat source.

Steam Espresso Maker:

Though the steam espresso maker is similar to the stove top, it is a steam unit and works on the pump-power principle. It also has a portafilter, which is a filter holding/coffee dispensing unit.

Piston Driven Espresso Maker:

The piston driven espresso machine is the oldest type of espresso machines. They were first made when espresso was first discovered. The modern espresso maker machine is an upgrade of this retro espresso maker. Invented in 1938, it is used widely in thematic parties or shops.

Pump Driven Espresso Machine:

The pump-driven espresso machine is the most used type of espresso machine commercially. It is a variation/upgrade of the piston driven espresso maker, which has a pump instead of a piston.

Automatic Espresso Machine:

The automatic espresso machine produces a more consistent amount of espresso, as compared to the other types of machines. Water flows into the flowmeter, until it reaches the previously programmed level and then the ‘shot’ is cut.

Super Automatic Espresso Machine:

This machine automatically grinds the coffee. Some machines can adjust the shot temperature and water flow.

An espresso coffee maker should basically suit your needs. That’s it. If you are a light coffee drinker then you won’t be needing a cafe style machine that can produce cups of coffee en masse. There are basically three styles of coffee makers to consider: manual, semi automatic and totally automatic.

Manual Coffee Maker

The manual espresso coffee maker is designed with the coffee purist in mind. It’s somewhat of a challenge to use for an inexperienced coffee drinker and requires a little practice before producing a drink you are satisfied with. In my case, I went through a little trial and error before mastering the process and point blank refused to subject any of my house guests to any sample until I was confident that I could produce a satisfying result. I learnt quickly. I found that producing a perfect shot of espresso with these machines relied on the timing of the pull on the lever and after awhile, it became second nature.

The disadvantage of a manual machine is obviously that it’s not suitable for entertaining a large group of people but they are very easy to maintain and clean. For a one or two a day coffee drinker, they are ideal.

Going Semi Automatic

The semi automatic espresso coffee maker provides a good balance for those who want some manual input in conjuction with some automatic features. Manual operation includes starting the extraction process with the push of a button and then switching it off once the coffee has been extracted. The milk frothing process also requires manual input and also some good judgement. The advantage these machines have over the full manual operated makers is you can produce cups of coffee more quickly hence they are suitable for servicing an extra guest or two.

Totally Automatic!

The totally automatic machines work in much the same way as the semi models with one difference. They are a one touch performance maker and once they have been activated, any involvement from the operator then basically becomes negligible. From grinding the beans to extracting the coffee and frothing the milk, these machines are the “rolls royce” of coffee makers. They are so technologically enhanced that they even possess self cleaning ability.

Before you choose your espresso coffee maker do some due diligence. See the machines in operation first hand. Ask for references from people you know who own a machine. You need to decide whether you’re happy to put in the extra effort and work a manual machine or whether you want the “grunt” work taken out of the equation and are happy to go automatic. When you have decided, then price comes into the equation!

Espresso beans are dark brown in colour and have a shiny layer of oil. Although it contains less caffeine than light roasts due to the longer time taken to roast the coffee beans, it has a very strong and unique taste. Now if you have an espresso machine, good for you. But don’t you just hate it when the taste varies every single day? Don’t you wish that there are simple guidelines to making a good espresso?

Well, frustrating mornings are coming to an end for you because you’re going to realize the mistakes you’ve been doing and you’re going to work at it!

1. Check the temperature of your espresso machine.

The temperature of the boiling water in your machine should be at least 185F-203F (85ºC-95ºC). If there is a problem with the temperature, the heat exchanger located inside your machine may not be working properly and you might need professional help. Do not risk it!

2. Check the water level.

The water level in your machine should be always 70 % filled. Check the water level occasionally to see if water is being replaced after some of it has been removed while making your espresso. If this is not working properly, you might need professional help as well. Do not risk it!

3. Check your pump pressure.

If your espresso is extracted too fast it may be that your pump pressure is not working properly. Check the pump pressure and see if it is reading 9 atm or 132 psi. However, some machines need a pump pressure of 15 bar. Do check your machine manual. Adjust the knob on the pump to obtain the appropriate pressure.

4. Check your machine’s pressure.

The pressure of your machine should be standard atmospheric pressure at 1 atm (14.7 psi). To adjust your pressure, look for the pressure controller and find the regulator screw. To reduce the pressure, loosen the screw and if you want to increase the pressure, tighten the screw.

By all means if you are still confused about the technical details, refer to the technical manual that came with your machine or you could call company’s Customer Service Support.

5. Make sure the grinding blades are working properly.

If your espresso machine has a grinder attached to it, make sure that the grinding blades are working properly. You could check by grinding some of your beans and scrutinizing them. If they are not of equal size, it means that your blades need to be repaired or replaced. Do not do it yourself!

6. Measure the ground

The ground coffee should not be filled more than ¾ of the portafilter or filter basket. If your machine uses pods, then it shouldn’t be a problem.

7. Tamp your ground properly.

After dispensing, lightly level the ground and wipe the grains on the rim of the portafilter. To tamp the ground, I recommend tamping a force of 30N for 1 second first, before tamping a force of 20N for another second, and remember, as you are tamping for the second time, twist the tamper as you tamp.

Tamp too hard and you’ll be grinding the coffee more, making it too fine and making it harder for the water in the machine to seep through. The espresso would be too concentrated and produced over the time limit. Tamp too soft and the ground would not be fine enough, making it too easy for the water to seep through, and in the end, your espresso will be diluted and produced below the time limit.

8. The correct extracting time.

Time is a factor when extracting espresso straight to the cup. The recommended time range of extracting espresso is after 18-24 seconds and the liquid should be dark brown in color topped with golden crema. The perfect espresso is extracted after 22 seconds. Why is timing important? It is because it is in this time range that espresso is not too diluted and not too concentrated. To tell that espresso is too diluted (below 18 seconds), it has reddish brown color as it is being extracted. To tell that the espresso is too concentrated (after 24 seconds), it is black in color as it is being extracted.

9. Throw away expired espresso.

It is best to serve espresso immediately! Expired espresso (14-18 seconds after extracting) will oxidize and the taste and aroma will be affected. Expired espresso will leave you with an extremely bland or bitter taste in your mouth, eliminating the pleasure of tasting the perfect espresso.

Delonghi Magnificia Automatic Espresso Machine: Available at around $600, this super-automatic espresso machine can make a variety of espresso. It can make espresso, cappuccino, coffee or even latte with this machine. The machine has a self-cleaning system, which works automatically. Also, it is a beans-to-brew system, which grounds the beans immediately.

Rancio Silvia: The Rancio Silvia has periodically been hailed as one of the best value for money machines. It is made up of durable steel and has a forged-glass-boiler. It has a twelve-ounce boiler capacity and can prepare steam in 20 seconds. A double shot of espresso takes 40 seconds on an average and it can steam four ounces of steam within 20 seconds. It is available at around $500.

Krups Allegro FND111: The Krups Allegro FND111 is one of the entry-level espresso makers in the market. This steam-driven-espresso maker is simple to use and doesn’t require a huge investment. This machine is available at around $50. However, it is sometimes said that Krups machines do not prepare a genuine espresso, because they cannot maintain the required pressure.

Gaggia Carezza: The Gaggia Carezza works as well as the other higher-end espresso machines. However, the main difference between the expensive ones and Gaggia is the plastic housing, as opposed to the steel housing that expensive machines have.

Italians are proud of their tradition and do know what a good espresso means. When asked, they’ll even define the true test of a perfect espresso: when you ad sugar to it, the sugar should remain at the surface of the cream for thirty seconds before sinking. Are you ready to start counting? Customarily espresso is drunk in one sip. But what if you want to double the pleasure? Well, you could just order a second espresso, or order a Doppio from the start. An espresso doppio means, in Italian, a double shot.

Espresso Americano, as the name suggests, is a type of beverage consumed in the “American style”. Practically what you do is add hot water over a traditionally prepared espresso to make a full regular cup. Espresso Americano can be consumed with milk and sugar.

For a richer taste, there are other espresso recipes you might want to try. Espresso topped with a spoonful of whipped cream is also known as espresso con panna. Or maybe you’ll find tastier a macchiato: espresso topped with milk foam. An espresso Romano is a traditional espresso shot with a twist of lemon. For a hot summer day, try a Granita: freeze sweetened espresso and then crush it. This is a perfect topping for ice cream specialties as well.

You can also enjoy espresso in various cocktails. A classic espresso cocktail is the Espresso Martini. To prepare a drink for two you need 7 oz vodka, one espresso shot, ½ oz Kahlua and ice. Shake vodka and crushed ice for about 30 seconds, then add espresso and Kahlua and give it another two or three shakes. Let it stand for about a minute and then strain into two martini glasses. Garnish with coffee beans.

Another vodka-based espresso cocktail is called simple: Vodka Espresso. Shake one shot of vodka, one espresso shot, two teaspoons of castor sugar and ice cubes for thirty seconds. Strain into a glass and layer one shot of Amarula Cream on top.

Another tasty cocktail with espresso is the Mocha Martini. Let’s say you’ve forgotten to drink your espresso shot and now it’s cold. Why waste such a delicious beverage? Use it in a cocktail: shake one shot cold espresso, one shot bourbon, one shot cocoa liqueur and one shot Amarula Cream with crushed ice. Strain into a chilled glass and then float half a shot of double cream in the center. Garnish with cocoa powder.

As you see, espresso is an amazing drink that can ad flavor to many other drinks. One may be able to even define espresso as a sip of Italy: sensual, romantic, full of flavor, appetizing, mysterious and passionate. You can enjoy this beverage in its traditional form, or let your imagination discover new possibilities. Chefs even use espresso to improve the taste of certain cakes and ice cream, create syrups and much more. Why not create your own espresso-based recipe?

Here’s some tips on foolproof methods to the best espresso drinks around.

First off, you want to start with a good quality machine. If you are serious about your espresso, you need to spring for the best machine you can get. One thing to look for in a quality machine is to make sure it has a built in grinder as the grind of the beans is key to good coffee.

When you grind your beans for espresso or latte drinks, make sure you give it a good medium to fine grind. If they are too course the drink will be very weak, on the other hand if you grind the beans to fine the drink will taste bitter. A little bit of practice makes perfect!

To brew your espresso should only take 15 to 20 seconds. While your drink is dripping out into the cup, a foam should form on the top. When you see that the water coming out is a whitish brown color it’s time to stop and reap the rewards.

The output should yield 1 ½ fluid ounces. If you have made more than that then your drink may be bitter.

Now that you have your perfect espresso drink, you can use it to make a latte. Lattes are great and can be flavored to taste like the ever popular mocha latte.

A latte is really espresso and frothed milk along with the flavoring. So to make a mocha latte, you will mix in chocolate syrup.

Start with a coffee cup and our about 1 3/4 ounces of choclate syrup into the cup. Next add 2 ounces of espresso and then top that with the steamed milk. Now stir the drink from the bottom so that the syrup mixes in. You can get fancy and put a smidge of whipped cream on top and even some choclate shavings if you have them. Enjoy!

Strange as it may seem the quality of water can affect your brew. The fresher and hotter it is, the better. The temperature of water should reach 203º F / 95º C, which is near boiling point. If water is allowed to stand for too long, it tastes stale. Mildew could form as well. If the utensil used to store water is not clean, it could have a bearing on your cup of coffee. So could water that has been insufficiently filtered.

While selecting coffee beans, Arabica is a good choice. The plantations are 3000 ft. above sea level and even higher. It doesn’t matter if the beans are from Brazil, Bogota or the many other areas where coffee is grown. The thing that matters is that the beans should be freshly roasted. Whether you do it yourself or get it a few days after roasting, the aroma should have a satisfying freshness. Over roasting could result in a burnt flavor!

Robusta does not have as pleasurable a flavor as Arabica does, as it contains more caffeine. This coffee plant thrives and is comparatively less prone to disease. The beverage is fine for a quick energy booster, but it is not used in the making of espresso coffee. The latter is a coffee to be enjoyed at leisure, sip by tasty sip.

Roasting plays an important part in the pleasure a cup of coffee affords. The beans are roasted to a dark French or Italian color and ground not with blades but burrs. Blades tend to chop the beans. Burr grinders, on the other hand, with pyramidal teeth fixed on two plates, work efficiently. The closer the plates, the finer the particles. Sand-like granules are preferred over powder or small gravel-like granules. Once the beans have been pulverized, the product should be put into airtight containers. Failure to do so immediately will lead to oxidation and the absorption of ‘alien’ odors.

It is imperative to buy a good machine. Do not invest in one where steam is necessary to build pressure. Go with a boiler or thermoblock to generate heat. A pressure pump that produces 9 bar or more is ideal. Above all, the machine should be well maintained.

The method is to pour clean, fresh water into the machine. Switch on the machine. Once the water gets heated, allow a cup to warm up the machine and to clean it of any residue. The heated water goes through the machine to the pump. Meanwhile, put in the roasted granules of coffee and press down till the packed coffee is springy to the touch. Make sure nothing spills out.

With the hopper firmly in place, put a cup under the spout from where the espresso will flow out. It takes just 5 seconds to get that piping hot cup of espresso and 20 seconds if a double is your requirement.

If cappuccino is your preference, heat a little organic milk (approx. half a cup) in the microwave oven for one and a half minutes. Beat it up till it becomes froth and float it on the espresso. You can have your choice of topping - chocolate may appeal to some, while others may prefer cinnamon or nutmeg. Those with a sweet tooth could add organic sugar.

Armed with this information, it shouldn’t be difficult to turn out a refreshingly, delicious cup of coffee. Espresso or cappuccino, the choice is yours!

One of the most important elements while preparing cappuccino is the temperature and texture of the milk. One of the best ways to create cappuccino is to create microfoam. Microfoam is created by introducing thin air bubbles into the milk.

Most machines which prepare espresso can prepare cappuccino too. Like espresso, cappuccino requires a pressure of at least 9 bars of pressure. The pressure is created by a pump. Cappuccino making machines also either have a thermo block or a heater/boiler.

Some cappuccino makers also have a specialized milk frother. This separate milk boiler is accompanied by a frothing wand, which makes the switch from an espresso maker to a cappuccino making machine complete. The thermo block is a heating element. Water is passed through the thermo block while on its way to the pump.

Usually, boiler machines are much more expensive and take a longer time to heat up, and also take up a lot more maintenance, as compared to machines with a thermo block.

Cappuccino making machines are made up of stainless-steel boilers, two thermostats, water reservoirs and two nozzles. The water reservoirs can be up to 40 ounces. Self priming cappuccino machines can prepare single or double shots of cappuccino within minutes.

The right temperature and pressure are the most important factors while making espresso or cappuccino.

Some machines available in the market with the thermo block pump, which is very important for creating cappuccino, are the Krups 968-41 Novo 2300 Plus Automatic Cappuccino Machine; the Delonghi EC140B Pump Driven Cappuccino/Espresso Maker; and Gaggia Coffee.