Q&A for How to Make an Espresso (Espresso Machine Coffee)

Coffee can hold twice its weight in water, so whatever the amount is put into the portafilter, the water should be double that dosage. So, for example, if I were to put 10 grams of grounds into the portafilter, the amount of liquid that gets weighed out at the end inside the espresso cup should be 20 grams. If you have access to a scale, you should weigh out the amount of espresso grounds before putting it into the machine.

If you are going to be making espresso, it's important to familiarize yourself with the terms associated with it. "Pull" refers to "pulling a shot" of espresso, AKA the act of the espresso pushing through the portafilter. This comes from old-style espresso machines, which were obviously not automated so people using them had to pull a lever to release hot water through a pressurized machine and the portafilter. The portafiler is the small cup with tiny holes in which the ground up espresso beans are put into: it's what the liquid espresso is forced out of.

Add some milk or heavy whipping cream. If your espresso machine has a milk steamer, you can heat the milk and/or make foam for a cappuccino.

You could get a hand held tamper, just make sure it will fit your portafilter.

Chocolate, caramel, vanilla and hazelnut are all very popular, and Irish cream is a kind of Holy Grail for all baristas.

You can add them after the shot is brewed, or you can add them first and pour the shot directly into the liquor. It doesn't make much of a difference.

Spoons are sadly a very unreliable method, one spoon yields vastly different amounts of coffee in grams depending on who uses the spoon and how much you scoop! Instead, measure your coffee beans by weight. A good place to start is 7g of coffee beans. Adjust amount and grind size until the flavor is right.