You've watched baristas pull perfect shots hundreds of times—it looks easy enough. So why does your morning espresso turn out watery and crema-less one day, then over-extracted and bitter the next? Surely a $6,000 La Marzocco can't be the only thing standing between you and café-quality espresso.
Yes, spending eight hours daily on a commercial machine gives professional baristas an edge. But if you're just trying to make a decent Americano at home with whatever machine fits your counter and budget, there are still ways to dramatically improve your results.
Read more: I Tried a $140 Espresso Machine That Pulls Creamy Shots and Is Slimmer Than a Blender
Kaleena Teoh, co-founder and director of education for Coffee Project New York, talks us through all the steps of pulling shots so that you can brew espresso at home like a professional.
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Espresso basics
Espresso is a precise brewing method, not a drink. Pamela Vachon/CNET
"The word 'espresso' itself is not just a drink, it's actually a brewing method that involves pushing hot water through a compacted puck of coffee," Teoh explains, which can be accomplished through a machine with a boiler, or manually, as in a stovetop espresso pot. It necessitates a particular pressure and temperature calibration, but a high-end machine isn't required.
"The two most important things are the machine's ability to maintain pressure and temperature as you pull the shot," she says. In most models for home use, you may not be able to make any adjustments, but gauges or displays that indicate pressure and temperature can be reassuring.
Ensure you're closely following the process outlined by the manufacturer, which may involve a step to preheat the water before brewing. Ensuring that your espresso machine is clean, by regularly brushing grounds from the portafilter loading point and periodically flushing with hot water, is also essential for quality control.
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