There is no universally recognized "perfect espresso", but by following these simples steps, you will be able to find YOUR perfect espresso

• Use fresh coffee beans, or even roast your own

The perfect espresso starts with the beans.

It's very important that you brew your espresso with beans that have been roasted within the past four days.
After four days, the beans will not produce the sweetness, aroma, or smoothness that you desire.
You could even roast your own beans. This assures that you're in control of the quality and freshness of your espresso.

• Make sure to use a quality grinder.

It is crucial to making the perfect espresso that you choose the proper grinder.

Most experts believe that for the best espresso, you should use a high-quality conical burr grinder. These types of grinders are able to produce a more even ground and assure that your espresso is not heated during grinding, which would reduce the aroma of the coffee.

Important: Remember to make your espresso within SECONDS of grinding the beans. Any longer than 30 seconds and the natural oils within the coffee bean will oxidize and become stale.

• Experimentation and Practice

Finding your perfect espresso will require a lot of practice. There are 4 main areas where you can experiment until you find your desired cup of coffee:

Dosing: The amount of grounds that should be used varies from person to person. Find the right dosage for you and you're that much closer to the perfect espresso!

Fineness: Fineness can be measured by the amount of time the grounds take to be extracted from the grinder. An extraction time between 23-28 seconds, for example, will result in finely ground coffee. That's a good starting point to work from. Maybe you'd prefer thicker grounds? Or maybe you think your espresso tastes better with finer grounds? Experiment and find out!

Tamp Pressure: Tamping is an aspect of making espresso that is often overlooked. Though there is also room for experimentation in tamping pressure, it's important that the resulting grounds are hard and evenly tamped. As a starting point, try tamping with 5, 30, and 20 lbs of pressure. A handy way to judge tamping pressure is to use a bathroom scale. Where you go from there is up to you. Remember; Experiment!

Temperature: One thing to make sure is of is that the temperature remains constant throughout the brewing. Start out brewing at between 92-96º and work from there. The perfect temperature for your perfect espresso is entirely up to you!

Water quality: Water is a prime input in the making of a cup of espresso coffee, and it deserves special attention. The formation of scale is due to the presence of calcium and magnesium ions that are crystallized by the catalyzing effects that occur during heating.
We always recommend the use of soft or filtered water to extend the longevity of your espresso machine.
Do not use distilled water since it has a distortions to its mineral composition.