I just pulled my best shot of espresso yet. Rich, brown crema with red undertones graced the top. It was pulled ristretto (short), using just ground espresso beans. It was a very intense taste with a light sweet flare, and came out just the right tempreture for sipping. I am pleased.
This was particularly difficult because I use an analog machine. I don't know how hot the water will be, or what force it will have, or exactly how long the pull is. I also have a home grinder, push the button to grind, release to stop. So I had to guess on the grinding time. On top of all this, my beans were not sealed till the last minute, I got them from the supermarket about a week ago. I wonder how much better a shot could be with the right equipment and beans. I'll know someday.
Gold And Silver - "Cheapskates - Softer Side - Compilation" by Stavescare