Start every day beautifully, with the perfect cup of espresso (for beginners).

Going to your local coffee shop to get espresso can get expensive fast! Espresso machines are an investment but can save you money in the long run. Plus, you can master making drinks in the comfort of your own home.

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So what’s the difference between espresso and black coffee?

So, while an Espresso is Black Coffee, Black Coffee cannot be called an Espresso unless brewed by forcing hot water at high pressure through finely ground coffee.

What you Need

Espresso Machine: Because you need pressure to make espresso, I would recommend a real espresso machine. The machine that I use and love is the Gaggia Classic Pro. It’s a great machine for beginners for a more affordable price than most. The investment will pay off if you regularly buy coffee from Starbucks.
Whole Bean Coffee: I love this Lavazza Super Crema Whole Bean Coffee Blend.
Burr Grinder (Important): A burr grinder is the most consistent source of even, finely ground coffee. I use this Facile Espresso Grinder, but you can use a manual burr grinder for a much more affordable price.
Coffee Scale: To make the best espresso, you need to be precise. This coffee scale ensures consistency every time. For a double shot, I use 18 grams.
Tamper: A coffee tamper's purpose is to evenly pack the coffee grounds into the basket of an espresso machine for a quality espresso shot.
Espresso Cups: I love using glass espresso cups so you can see how much crema you are getting in your shots. I like these glass cups.

How to make espresso.

I recommend using an espresso machine for the best results.

Step 1: Turn on your espresso machine and give it time to warm up.
Step 2: While your machine is heating up, weigh your coffee beans on a coffee scale (Don’t forget to tare out the weight of the container). I use 18 grams of coffee for a double shot.
Step 3: Grind the coffee into your portafilter.
Step 4: Use your tamper to compress your coffee down with pressure. Why? When pulling a shot, if those grounds are left in a loose pile, the water shoots right through them and doesn’t properly extract the flavor of the coffee beans. Also, the grounds must be as flat and even as possible.
Step 5: Pull your shot and enjoy!

Taste your coffee and tweak it until you reach your desired results.

Upgrades for Your Best Cup

Make sure you buy the proper size accessories for your portafilter!

Puck Screen: Evens out the flow of water while helping to hold the puck solidly together to prevent channeling and spurts from occurring. I like this puck screen.
Spring Loaded Tamper: Traditional coffee tampers are prone to skew or oversampling. The added spring helps with balance and prevents those issues. I’ve been using this spring-loaded tamper.
Bottomless Portafilter: Getting a bottomless portafilter helps aid in diagnosing espresso extraction issues. You get a better view of the espresso as it extracts. I like this bottomless portafilter.
Espresso Tamping Mat: Designed to hold your portafilter securely while you tamp. This is the tamping mat I use.
Distribution Tool: Stir the grounds in the portafilter before tamping to break up clumps and enjoy a more even distribution. I use this distribution tool.
Dosing Funnel: With a coffee dosing funnel all the coffee goes into the portafilter basket, reducing the mess. Make sure the size matches your Portafilter basket (Mine is 58mm). This dosing funnel works well.
Leveler: To make sure your espresso is as level as possible in the portafilter. I use this leveler.

Tips for More Crema

What is Crema? Crema is the light brown, golden-colored emulsion that sits at the top of your espresso shot.
Always Freshly Grind Coffee: Crema is a sign of freshness, capturing the fresh oils that are released as soon as the coffee beans are ground. Over time, oxidation occurs and you lose much of the aroma and flavor of the coffee. So grind the beans right before you make your espresso for best results!
Check the Roast Date: If you want more crema, espresso is better when the beans are freshly roasted (but not too fresh!). The best espresso is made with coffee beans 1 to 4 weeks after its roast date. This gives the coffee enough time to release CO2 and gasses produced by the roasting process.
Your Grind: Espresso grind should be very finely ground (less coarse than sand, but not so fine that the machine can't even push water through the portafilter). If your grind is too coarse, the result is an under-extracted or sour shot of espresso. If your grind is too fine, the result is a bitter and hollow shot of espresso. Explore your grind settings until you are happy with the taste of your espresso. If you pinch the coffee grounds between your fingers and it does not clump, it is too coarse and will make a weak shot. If it clumps excessively, it is too fine and will produce over-extracted coffee.

Amazing Espresso at Home