So what's the big deal about espresso? Glad you asked. Made correctly, espresso can be a very enjoyable drink that gives a little boost of caffeine and a lot of taste with less volume than even the smallest cup of brewed coffee.
The first step to producing a good shot of espresso is to chose the right beans and the correct roast profile. It's usually best to use a blend of Indonesian, African and Latin American beans since each of these origins offer particular characteristics that enhance the espresso. It is possible to use a single origin for espresso, but in most cases the final taste may be too acidic, not acidic enough, or just plain drab.
I prefer a 50/50 blend of Indonesian and Latin American for my espresso. To me, it gives a balanced, sweet taste with a ton of body and not much acidity. In some cases it smells a bit fruity. A friend of mine prefers a blend that has more African in it since she likes a good, strong bite to her espresso.
Choosing your blend is a trial and error exercise that can only be accomplished by pulling a lot of shots and comparing their tastes.
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