Coffee drinkers worldwide have come to appreciate the distinct and acquired taste of espresso, a stronger and more powerful cup of coffee than what you've known from drip brewing. But just what is espresso? Espresso comes from those same fresh coffee beans that you know and love yet it offers a flavor quite different from that of ordinary coffee due to its unique brewing process. Espresso typically has a finer grind than that of drip coffee and it is brewed by the cup rather than by the pot. Espresso bartenders, known as baristas employ extensive training and skill to master the espresso machine and "pull" a perfect cup on demand. How can you make your own perfect espresso? We've put together our own little guide to everything espresso, from the beans to the grind, right down to that delicious crema.

The term "espresso" actually comes from the Italian past participle of "esprimere" or, to "press out". Over the years the term espresso has come to be the synonym for "very quickly" in terms of time. Appropriate then, that it is also used to describe a coffee beverage that is prepared a cup at a time to allow for quicker delivery.

The espresso machine was first introduced in 1901 by Luigi Bezzera. Deciding that we needed a faster cup of coffe, Bezzera speculated that a little pressure could do the job and built a machine that used steam to "push" boiling water through the grounds. The result was a deeper, stronger cup of coffee that took less than half the time required to brew a traditional pot. Mastering this coffee contraption was another story however as the operator was responsible for regulating the heat source and internal pressure as well as opening and closing the valve. Even so, its theory held promise and a new appreciation for coffee was beginning to stir.

Bezzera's patent was sold to Desidero Pavoni in 1903 who distributed the machines throughout Europe. Espresso quickly became the new coffee and inventors began looking for ways to improve Bezzera's original design.

The first notable improvement was that of Dr. Francesco Illy who, in 1935 traded steam for compressed air, creating the first automatic espresso machine. A decade later, the Gaggia machine was introduced, featuring a much simpler design and spring-loaded pistons to compress the air. In 1950 came the Faema machine, the grandfather of our present-day espresso machine. The Faema used a rotating pump insead of the lever-controlled spring and was driven by an electric motor.

Today, espresso machines can be bought just about anywhere although the more professional models remain relatively expensive. Like their ancestors, these machines still feature the added capability to heat and froth the milk for those preferring a smoother cup of espresso.

Espresso lovers have a language all their own. Learn to speak the lingo here.

Americano - Espresso with a shot of hot water.

Barista - An espresso bartender or specialist.

Crema - The tan foam that tops the espresso.

Demitasse - The small cup used for serving basic espresso.

Doppio - A double espresso.

Half-Caff - Half regular espresso and half decaffeinated espresso.

Mocha - Chocolate.

Moka Pot - A stovetop contraption used to make espresso. Very cheap, but it produces low quality espresso.

Red Eye - Regular coffee with a shot of espresso.

Traditional espresso has been modified over the years to create a number of "specialty" drinks. Here's some of the more popular espresso variations.

Breve - Espresso with equal parts of foam and steamed half and half. You can also add a splash of chocolate for a Mocha Breve, usually topped with a dolop of whipped cream.

Latte - Espresso with milk. Can be served hot or cold over ice. An American Caffe Latte steams the milk and tops the cup with foam.

Cappuccino - Espresso topped with steamed milk and foam.

Caffe Mocha - A Caffe Latte (espresso and steamed milk) with chocolate and whipped cream.

Espresso Romano - Espresso served with a twist of lemon.

Espresso Con Panna - Espresso with whipped cream.

Coffee! At it's core, espresso is simply a mix of coffee beans, uniquely blended and dark roasted for that one-of-a-kind espresso flavor.

Although specific espresso blends vary by region, most contain a mix of arabica beans known for their richness and smoothness. These beans form the basic "core" of the espresso, a base that can be built upon to suit your individual preference. These core beans are typically a blend of several Brazilians, with a medium to dark roast. This roast encourages the oily lipids, proteins and sugars to rise to the surface of the bean so that you get the distinct "crema" on top of your espresso. Dry-processed beans produce more crema while washed coffees add to the aroma of the cup. The best espressos use a combination of both processing methods to maximize the consumer's experience.

In addition to Brazilians, espresso often contains arabica beans from other regions to give the cup its distinct flavor. Central American coffees, for example have a lighter acidity while Ethopian beans add a wild, earthy taste to your cup. Columbian, Kenyan and Mexican coffees are also popular additions as are coffees from Indonesia and Yemen.

Although robusta beans create great crema, they also produce a bitter aftertaste and offer little to the enjoyment of the cup. High-quality espresso blends use very little if any robusta beans in their mix for this very reason however, many of the low-grade coffees utilize robusta as an inexpensive and mass-producing alternative.

Creating espresso is considered quite an art and those who do it take the skill seriously. Known as the four M's by Italian coffee drinkers, there are four basic factors that can make or break your cup of espresso:

La Macchina (the machine)

La Mano (the operator)

La Macinazione (the grind of the bean)

La Miscela (the blend of beans)

One of the most important aspects of making good espresso is the coffee beans you use.

Beans with a medium to dark roast tend to work best, subject of course to your personal preferences. We suggest a blend designed for espresso that includes a mix of high grade Brazilians balanced by Columbian and perhaps beans from Central America. Other beans can be added as well, giving your espresso unique highlights to suit your personal taste. Although less expensive, Robusta beans won't bring much to your espresso so try to stick with high grade arabica beans if possible. Javaroasters carries a complete line of espresso beans, both caffeinated and decaf so you don't have to worry about the hassle of low quality coffee beans.

Depending upon your espresso machine, you'll want to grind your beans just before you brew. Freshly ground beans offer much more flavor than those ground previously and then stored.

How much coffee should you use? A single shot of espresso should require between 2 and 3 tablespoons (approximately 7 grams) of freshly ground coffee, tamped of course for an even pull.

Okay, we know what you're wondering... what kind of espresso machine should you buy?

The truth is, there are several to choose from and the answer depends on your budget versus your desire to make exceptional espresso.

There are basically two kinds of espresso machines:

Steam - Steam machines range from a stovetop unit to an electric countertop machine. The stovetop unit, also known as a moka pot, is referred to as the poor man's espresso machine because its just so darn cheap. But before you run out and throw down your cash, be warned: moka pots typically make mediocre espresso at best and most often the stuff is barely drinkable at all.

This leads us to the electric steam machines. These make better espresso than the moka pot but take a little longer to pull a shot and don't offer the same pressure as a pump. Steam machines can sell anywhere from $50 to $100.

Pump - Pump machines are more expensive than steam and the price continues to increase as you add more bells and whistles. Basic pump machines can run as high as $300 to $400, depending upon the brand while an automatic pump machine can go for well over $700. Do you want a manual level or automatic? A steam wand for your milk? A removable water reservoir for easy cleaning? The more features your machine has, the more you should expect to pay.

This step refers to the grind of the beans and an important step it is. Beans should be ground immediately before pulling your shot to ensure they retain all of their flavor. Grounds that have been stored grow stale fairly quickly so its imperative to "grind and pull" if you want that perfect cup of espresso.

Beans that are ground to coarsely can result in underextraction which makes for a very weak espresso. Little crema and a very short extraction time means bland brown water in your cup. On the other hand, grounds that are too fine can result in overextraction which gives you very little crema and often comes out in drips instead of that powerful stream.

Many grinders will have settings to help you achieve the perfect grind. You should also experiment to find a grind that best suits your individual taste.

Quality espresso depends greatly on the skills of your bartender, or barista. A good barista can steam and froth your milk to perfection and, subject to the quality of the beans and the machine, can deliver a cup of java that will delight the senses.

So how does one become a good barista? Barista skills take time and practice to perfect, but here's a few basics to get you started:

Getting Your Supplies - To make a good espresso (and all its variations), you'll need certain equipment and supplies. An espresso machine is a must as is filtered water and quality coffee beans. Check out our Guide to Espresso Machines for buying tips and be sure to browse our espresso beans when you're ready to stock up. You'll also need a grinder to turn those delicious beans into grounds.

Tamping - Tamping refers to "pressing" or packing your grounds. Technically, you can use pretty much anything to accomplish this but since you're looking to become a professional barista, we suggest purchasing a tamping wand. This instrument is designed exclusively to pack the grounds evenly for primo espresso.

Pulling A Shot - A single shot of espresso is 1.5 ounces. To pull your shot, you can measure or you can learn to do it by sight. Espresso starts out very dark and then gets lighter as it goes. A full shot of espresso should take no more than 30 seconds to pull. When your dark espresso has become a light tan, its time to stop the pull.

Frothing Milk - Frothing is basically the same as foaming and if you're wanting to make lattes or cappuccinos, you'll need to know how to froth properly. Using the wand attached to your espresso machine, insert the tip just below the milk's surface. Keep your milk container moving from side to side so that the milk is frothed evenly. As the layer of froth begins to form, push the wand a bit deeper into the milk and continue. Failure to keep your milk and the wand moving can result in burnt froth.

Steaming Milk - Steaming is a bit easier than frothing. Use the steam wand attached to your espresso machine and insert it about halfway into your milk. How much steam do you use? Just enough to create bubbles. As with frothing, be sure you use the wand to stir so that your milk doesn't burn.

By now you may be asking, just what is "crema"? Crema is the thick, foamy liquid that tops off your cup of espresso. We're not talking about frothed milk here; that's an altogether different method used to create cappuccinos and lattes. Crema is a natural substance that comes from the oils of the bean. Inside these oils are proteins, sugars and lipids that represent the true flavor of the bean. The darker the roast, the less oils left in the bean and the less crema available to you. A medium roast that leaves the oils just at the surface of the bean offers the best chance for a full-bodied and aromatic cup. When the espresso comes out of the spout, so does the rich and flavorful crema.

So why all the fuss? Not only is crema crucial to the overall espresso experience, but it is also a great indicator of the quality and performance of your espresso components.

A dark crema accompanied by an extended pull for example suggests overextraction. Your espresso will likely be bitter and missing many of the flavors those fresh beans had promised. A coarser grind and shorter pull can remedy this type of cup. A very light crema could indicate a grind that's too coarse or perhaps you need to tamp your grounds more before pulling. Oily spots in your crema indicate overextraction. Your pull should only take between 25 to 30 seconds so check your grind and back off on the pull when the liquid reaches a light shade of tan.

Professional baristas master not only the pull itself but the grind as well to ensure the crema is both appealing to eye as well as to your tongue. Using only the highest grade of beans, they oversee the entire espresso making process to guarantee a cup that is aromatic, attractive and of course, delicious.

There are two basic types of espresso machines: steam and pump.

The steam espresso machine is a relatively simple model that utilizes pressure from steam to force water through your coffee grounds. The water is placed in the bottom of the steam unit with the coffee sitting on top, contained inside a metal filter. When the water boils, it creates pressure in the bottom unit that pushes the hot water up into the filter full of coffee, creating your espresso. As this pressure increases, the espresso is pushed through a tube that runs from the filter up to the spout. Steam machines are fairly inexpensive but require a large amount of skill to produce a good cup of espresso. Because the operator must regulate the pressure, heat and length of brewing time, espresso brewed with a steam machine is often extremely bitter from overextraction.

Pump machines are a bit more expensive than the steam machine but offer much more control over the quality of the espresso. In this type of machine, cold water is placed inside the reservoir. When you turn your espresso machine on, the water is pulled by the pump into a pressurized heating chamber where it is heated to a point just below boiling. Your coffee grounds are contained in a removable metal filter, also called a "porta-filter" that clamps into the machine below the heating chamber. Once the water has reached the appropriate temperature, it is "pushed" through the coffee filter and out the spout. Most pump machines also have attachments that allow you to easily froth and heat milk for lattes, cappuccinos and the like.