Though it’s only an ounce, it’s the foundation of all craft coffee. A great espresso starts with a great medium blend like Segafredo’s Extra Strong (medium-dark roast)—finely ground, and tightly packed into the filter to create a dense surface through which the hot water can easily extract flavor from the coffee. At a pressure of 9 ATM and a temperature of 195° to 205°, water should be run through the filter within a few seconds of it being locked into place to keep from being burned by the heat of the group head. Davide looks for a nice, smooth “mouse tail” (barista-speak for espresso falling into the cup) and insists that espresso be served immediately upon completion to ensure proper flavor. If it doesn’t have a little crema on the top, send it back. Espresso can be enjoyed any time of the day.