I'm new to this but one thing I have picked up is that your coffee beans need to be very finely ground for espresso. My grinder is a cheap one, but it does seem to do the job. I am making a single shot using: Delonghi EC330S 15-bar pump espresso machine Delonghi KG79 burr grinder (finest setting) Some beans There are a few things I'm unsure about, so as how much pressure with which tamp the grounds. You might notice that I tamp it quite a lot, conversely the coffee passes through quite quickly and there's a nice "puck" to eject at the end (oh grow up). I would not describe the result as too weak; it tasted pretty good in a cappucino. I don't drink neat espresso so I wouldn't know what it was supposed to taste like anyway. In the past I have used too much pressure and the coffee has extracted too slowly and been undrinkable, but not so here. I'd be grateful for any comments or tips, things I'm doing very wrong and such. Thanks!
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