Espresso is a strong, concentrated shot of coffee made by forcing hot water through finely ground beans at high pressure. It has a rich flavour, thick body, and a layer of crema on top.

Look for beans that are full-bodied and low in acidity. Medium to dark roasts usually work best, especially blends made specifically for espresso. You want something smooth, balanced and bold enough to shine through milk if you’re making flat whites or lattes.

Yes, but make sure it’s ground fine enough. Espresso machines need a much finer grind than filter or cafetière coffee. If the grind is too coarse, the coffee will come out weak and watery.

Technically they’re the same beans, but espresso blends are usually roasted darker and designed to extract well under pressure. They’re picked and roasted to create a strong, rich flavour with less acidity and a smooth finish.

You’ll need an espresso machine and fresh, finely ground coffee. Tamp the grounds evenly into the portafilter, lock it into the machine, and start the shot. A proper espresso should take around 25 to 30 seconds to extract.