Espresso – which is also a type of roast – requires a unique, rapid brewing method that utilizes pressure, not gravity, to brew, and is always prepared fresh to be savored on the spot.

“Espresso roasts are typically a dark roast that is dense and full-bodied,” says Ann-Marie Kurtz of Starbucks Coffee Company. “Our Starbucks Espresso Roast is made using a special blend of beans from Latin America and the Asia/Pacific region that are roasted to produce a rich and caramel sweetness.”

Making a perfect espresso shot at home requires an espresso brewing machine and is simple when keeping four basic fundamentals in mind: proportion, grind, freshness and water. The proportion of coffee to the appropriate amount of water ensures espresso is not watered-down or bitter. Additionally, espresso requires a very fine grind to properly extract the full flavor of the coffee beans. Coffee beans should always be stored in an airtight container and ground fresh before each use. Brewing espresso with fresh, filtered water will further enhance the coffee’s flavor.

“Once brewed, the flavors of a good espresso blend can be enjoyed by the shot, but also blended with milk or water to create a variety of beverages,” says Kurtz. “For example, Cocoa Cappuccino is Starbucks newest espresso-based beverage that combines fresh espresso with bittersweet mocha sauce, steamed milk and foam and topped with Starbucks signature mocha drizzle.”

Espresso-based beverages can also be made at home after mastering the art of brewing the perfect espresso shot. Commonly enjoyed beverages that can easily be crafted with the help of an espresso brewing machine include:

* Caffe latte: Extract one shot of espresso, combine with steamed milk in a 6- to 8-ounce cup and top with 1/4 inch of foamed milk.

* Cappuccino: Extract one shot of espresso and add to a 6- to 8-ounce cup. Top with half steamed milk and half foamed milk.

* Americano: Extract a shot of espresso and combine with hot water in a 6- to 8-ounce cup.

* Macchiato: Extract a shot of espresso and “mark” it with a small amount of foamed milk on the top.

To maintain the coffee flavor, it is best to use a single shot of espresso for a 6- to 8-ounce beverage and a double shot for a larger 12- to 16-ounce beverage.

For more information about Starbucks coffee and brewing, visit www.starbucks.com.

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So you’ve decided to start making your own espresso at home? Considering the prices of some gourmet espresso drinks at a coffeeshop, it’s a smart idea to look into doing it yourself. And thankfully, it’s easy to make espresso. Providing you have the right coffee and machine to work with.

Step 1: The Coffee

The Coffee

Make sure you start with fresh coffee beans; it is best to use beans that have been roasted within the past week.  You bean ask your coffee vendor for a good blend for maximum taste quality.

Once you have your beans, grind them immediately before brewing.  It is recommended that you use a good burr coffee grinder, and a conical burr grinder is optimum.  

Step 2: The Machine

The most common home espresso machine is referred to as a “pump” machine, because it uses electricity and a pump to create its internal pressure.

Steam machines are very inexpensive but since they produce weaker espresso, they are not as popular. Either way, the basic use is the same.

Step 3: Add Water to the Machine

To make espresso with a machine, you first need to fill up the water tank with cold water (filtered water is best). Make sure it’s securely closed, or the pressure could blow it open. Turn on the machine and let it get warmed up.

One shot of espresso requires approximately one ounce of water, and a doubleshot uses two ounces.

Tamping the grounds

Step 4: Add and Tamp the Coffee Grounds

First you have to unlock the portafilter, which looks like a handle with a little cup at the end of it. The handle part sticks out, and the cup fits into the machine.

Remove the portafilter and fill it with coffee grounds. Tamp well, but not too hard. That can take a bit of practice to get it just right.  Be sure to wipe off any grounds that may have gotten on the sides.

Lock the portafilter back in place, and you’re ready to brew. Depending on your machine, you may just have to hit one button or there may be other settings to adjust for temperature, pressure or length of pull time. You’d have to check your manual for that. Even with all those options, most machines will have a standard default setting for people just getting used to their machines.

Espresso a Brewin'

Step 5: Place a Carafe or Cup in Place and Brew

Once a cup or carafe has been set in place, let it start brewing and in a few moments a pressurized stream of water will flow through the portafilter and into a small carafe or right into your demitasse cup.

For best results, use a pre-heated espresso cup or carafe. 

An espresso cup with thick walls is best for retaining the heat of the coffee.

Step 6: To Add or Not to Add to Freshly Brewed Espresso

Enjoy!

Now you can either enjoy your espresso straight, or use the milk frother to jazz it up into a latte or cappuccino.

Your machine may have it’s own milk cannister, or you might have to set a small jug beside the machine. Either way, a shot of hot foamed milk can be the crowning touch to your espresso. Worthy of any coffeeshop, and at a fraction of the price.

Step 7: Enjoy!

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Though stopping at the local coffee-house on the way to work may be your regular routine, you could save yourself some money by making your own espresso at home. There are many good home espresso machines available that won’t cost you a fortune.

Even if you are pretty familiar with using your regular drip coffee maker, you will need to learn a few things before you start making your own espresso. The main difference between a coffee maker and an espresso maker is the pressure. An espresso machine produces pressure and forces the water through the coffee grounds, rather than the passive dripping of a coffee maker. This is why you get so much flavor (and caffeine) in an espresso.

Your finely ground coffee goes into a portafilter, which looks kind of like an ice cream scoop with a small cup at one end and a handle at the other. The coffee grounds are tamped into the portafilter cup, firmly but not too tightly packed. It takes some practice to get it just right. The portafilter locks into place, and the pressurized hot water is forced through the grounds into your waiting espresso cup. You don’t brew a whole pot of espresso at once like you might do with coffee, just one “shot” at a time.

It’s certainly not complicated, and your home espresso machines doesn’t have to be complicated either. That’s not to say there aren’t more advanced and complex espresso machines out there. A high-end model will give you all kinds of controls over water temperature, pressure build-up, length of extraction time and more. You can really fine tune your shots of espresso, if you know what you are doing.

Inexpensive espresso makers usually use simple steam pressure when they brew, which is ok but won’t produce a really rich cup of espresso. Average and expensive machines will nearly always be pump-driven, which does a better job.

Don’t forget to look for a milk frothing wand as an important feature. You won’t be able to make a latte or cappuccino without it.

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These days, you can buy some really fine espresso machines for the home, but there are still many models that rank up there as “commercial”.

The most noticeable difference between a commercial espresso machine and one designed for home use, is size. An average home espresso maker will have only one group (that’s the name for the spout where the espresso pours from). Larger home machines may have one group that is split so that you can still pull 2 shots of espresso at a time. But when you move up to the larger professional models, they usually have at least 2 groups (if not 3) which can pull 4 to 6 shots of espresso at once. Unless you throw big coffee parties, most folks at home don’t need that kind of capacity.

And along with high-volume brewing capabilities, comes the need for a large water reservoir. A commercial espresso machine should have a tank that can take a few quarts of water at a time to minimize the need for constant refilling.

But as they say, size isn’t everything. Sometimes what raises the quality of the machine is what you can’t see. In the case of a commercial espresso machine, the internal boiler, pump and groups must be top-notch in order to survive the constant heat and use. Parts should be solid copper, brass or stainless steel, rather than the cheaper aluminum or even plastic.

Other features you expect to find on a professional machine would be a space to keep warmed cups, and a milk steamer/frother for making cappuccinos and lattes. A busy coffee shop might need a stand-alone milk steamer to handle the volume.

Commercial espresso machines are designed for business use, and they are priced for business as well. Quality espresso machines designed for the professional can run several thousand dollars, and finding one with a price tag of over $10,000 would not be unheard of. Names like Pavoni, Astoria and Saeco all carry some of the best. Finding machines of this caliber can be challenging, though you can usually order them from the manufacturer online or possibly at a restaurant equipment and supply store.

While these espresso machines are a necessity for a busy coffee-house, that doesn’t mean a really good home espresso machine couldn’t be used in a small cafe or restaurant.

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There are simple espresso machines, and then there are some with more bells and whistles than you’ll likely know what to do with. Don’t be fooled into thinking that the price tag determines how good your machine is. That’s not strictly the case, but you will find that the cheap machines are not as good as the higher-quality ones.

The main reason is the method each machine uses to build up pressure in their water tanks. More pressure means a more flavourful shot of espresso, and a better foamy layer of crema. So which machines will give you the highest level of pressure?

You need to be looking for a pump-driven machine to get the best espresso. They are more expensive than the simpler steam-driven ones, or even the stove-top style of espresso maker. But it’s the machines with electric pumps to create pressure that are really the best choice.

Another feature that your machine should have, is a milk frothing wand. You can’t make a latte or a cappuccino without some foamed milk, and all the best espresso machines have them.

While the machine itself is a big part of making great espresso, don’t ignore your ingredients either. Use fresh beans, ideally ground up right before you do your brewing. The grind should be quite fine, though using coarser coffee from your drip machine would be acceptable.

The best machines will have some automatic settings so that even a beginner can pull a great shot of espresso, but will also allow you to have some control over water temperature, pull time, and pressure levels. With a little experience, you are going to want to experiment with these settings to see just how perfect a shot you can pull.

So if you are looking to get the best espresso machine, stick with the pump-style machines. You should be able to find them available starting at around a hundred dollars, and ranging up into the thousands. You don’t have to spend a fortune to get the best, but spending too little will end up disappointing you.

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Old Italian Moka by Alessandro Paiva

Though espresso machines with all the latest bells and whistles are popular kitchen appliances these days, they are not your only option for home espresso brewing. Depending on how familiar you are with making espresso, you may not realize that there is a much simpler (and cheaper) kind of espresso machine.

It’s not even really a “machine” if you want to get really technical, but just simply a stove-top pot. They’re called espresso pots, or moka pots. A little like a tea kettle, it’s about as low-tech as you can get.

An espresso pot looks like a small kettle with a spout, but with a narrow waist in the middle. The most recognizable model is made by Bialetti, and has a distinctive multi-sided shape. It would look at home with any typical modern decor.

So how do they work? The pot has basically 3 parts: the bottom chamber for water, a filter funnel for your coffee grounds in the middle, and the upper chamber for your finished espresso screws on top. No moving parts at all. With the water chamber filled, and finely ground coffee tamped into the funnel, you just place the pot on a heat source. A stove burner works perfectly.

As the water heats up, it is forced up from the bottom chamber up through the coffee grounds in the funnel. The brewed espresso accumulates in the top chamber, ready to pour when your brewing is completed. Elegant, nearly silent and doesn’t require a handbook to learn how to use it.

Now the espresso pot doesn’t produce as much pressure as most electric machines will, which does mean a less strong cup of espresso. Nevertheless, it shouldn’t be ignored as a potential kitchen gadget you could come to love. They do come in many sizes too, from the little one-cup to larger 8 or even 10-cup espresso pots.

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Espresso coffee machines are no longer the toys of the rich, as they can be found reasonably priced in nearly any kitchen appliance store.

They run the gamut from inexpensive steam machines, to luxury gadgets with more options than you will know what to do with. Basically, there is something for anyone wanting to get into making their own espresso at home. For the beginner espresso maker, a simple steam-powered espresso machine is probably the best place to start.

A steam-powered espresso machine isn’t actually powered by steam, but rather that’s how it generates the pressure used to force the hot water through the coffee grounds. Hot water creates steam and pressure inside a little boiler. More costly machines have an electrically-powered pump that generates pressure.

Of course, there is a reason the steam machines are cheaper. They produce a lower level of pressure than their pump-driven counterparts. And with less pressure, you do get weaker espresso. The benefit is that they are less costly and usually simpler to operate. Perfect for when you are just learning how to brew espresso yourself. Once you’ve gotten the hang of it, you can upgrade to a better pump espresso machine and get more control over the pressure levels, the water temperature, and the length of the brew cycle.

Which ever type of espresso coffee machine you decide to go with, you should try to use freshly ground beans for the best results. Get what’s called an “espresso grind”, or just ask for a very fine grind. If you already have a drip coffee maker as well, you can always use the regular ground coffee you have for that. You’ll have to see for yourself if the taste difference is worth having two different grinds of coffee on hand.

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Espresso beans aren’t any different from regular coffee beans, regardless of what coffee sellers might want you to think. Look for Arabica beans (as opposed to the lesser-quality Robusta beans) from countries such as Sumatra, Costa Rica, Jamaica, Hawaii, Indonesia or Kenya. These are all great coffee regions.

The next thing to consider is a good roast. Depending on the type of place you buy your beans from, you may or may not have much selection. A good dark roast is best for brewing espresso because you want all the flavour you can get. Anything darker than a medium full city roast will do. Dark roasts are sometimes called espresso roasts, or Italian roasts. And there is such a thing as getting your beans roasted too heavily. Anything darker than Italian will give your espresso a flat and somewhat bitter taste. A Spanish roast would fall into this category.

For the best tasting espresso, you should consider grinding your own beans. Grinding them right before you brew will give you the freshest espresso flavour. Set your grinder to one of the finest settings. If your beans are ground too coarsely, the water will flow between the grains and dilute your espresso. Getting your beans ground at the store should be no problem either, as commercial grinders should have a setting specifically for espresso.

Buying pre-ground espresso beans is easier, but never buy too much. It will go stale in just a few days. Don’t store ground coffee in the fridge or freezer, it won’t help it keep any longer.

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