The keys to becoming a master barista

1 BEANS Beginners think that only dark beans make great espresso. Not true. While light beans won't work, even for expert baristas, anything in the medium-to-dark spectrum will. Microroasters have popped up all over the place; a good dark roast to try is the award-winning Morning Star Coffee Ethiopian Yirgacheffe ($13; 888-854-2233 or morningstarcoffees.com).

2 TEMPERATURE To get the ideal brewing temperature (190 degrees), preheat the portafilter handle (the thing the coffee goes in) by running hot water through the machine before you put in the grounds. Also, to maintain your coffee at the ideal drinking temperature of 160 degrees, preheat your cup for about ten seconds using steam or hot water.

3 TAMPING Creating great espresso requires compacting the coffee grounds into the portafilter handle, a process called tamping. (Most machines come with a round, flat tamper with a short handle.) The proper technique: Apply about 30 pounds of pressure, then finish with a twist to polish the top of the grounds. Not sure how hard to push? Practice by pushing down on a bathroom scale with one hand.

4 GRINDING If possible, avoid blade grinders; they "precook" the coffee, leading to a bitter taste. Instead, use a burr or crush grinder, like the Solis Maestro Grinder ($130; cooking.com), which has multiple settings and a consistent grind. Don't grind the beans too fine. The rule of thumb is, the darker the bean, the coarser the grind. Flavor varies from machine to machine and from bean to bean, meaning that the perfect layer of crema is ultimately a matter of trial and error.

By: Steven Kotler

Men's Journal