This method is carried out by forcing hot water at very high pressure through fine to medium ground beans, fast. Nothing matches the thickness of an espresso. The result is a syrupy liquid with a wonderful flavor that completely overtakes the palate and lingers for half an hour or so.
If you are not being served by a barista in a coffee shop and you really want to use your home espresso machine, here are some useful steps:
First, read the instruction manual because each machine has different features.
Then use the correct grind size (a feel of fine sand between your fingers) and scoop it in the filter holder. Hold the tamping tool provided and compact the coffee just enough to level the surface.
The filter holder should be firmly latched into the machine.
Press the button after making sure that the brew light is indicating that the water is hot enough for brewing.
The ideal flow of espresso begins thick and slow, pouring like honey from a spoon.
After five or ten seconds, the color lightens.
Turn the machine off after 20 to 30 seconds or until you reach the quantity desired (30 ml is the normal liquid weight).