How do beginners learn to make espresso by themselves?

This is also good to some extent, after all, do it yourself, have fun, have fun, or make yourself feel satisfied and have fun.

According to some of the private players I have come into contact with, the above understanding is only part of, or a general concept. But there are a lot of people who learn to make espresso at home want to drink good, even the good, charming espresso they have ever had. Of course, there are also some who have never had a good espresso, but under the influence of everyone, they are infatuated with espresso, so they want to make espresso at home. Maybe this is just to play with flowers, and some people are just to let themselves and / or their families drink their own delicious espresso.

If you really want to drink good espresso, or make the good espresso you've ever had, the problem is not as simple as the above. Then make really good espresso that others like. This is basically the same reason and the same standard as making coffee for customers in a coffee shop.

If so, the big question is: what is a good espresso?

For people who haven't had a good espresso, it's really hard to understand what a good espresso is!

We have tried all kinds of efforts to clarify the taste of good espresso, but the result is basically a "failure". Some people may still understand, or at least partially understand, the description we are trying. Therefore, it is suggested that people who think like this should try to understand. If you really can't understand it, you can only find a coffee shop where the espresso is not bad, so that you can find out what the really good espresso should be.

If you can't understand the introduction and can't find a really good espresso to taste, you have to make it as good as possible according to your own taste, at least acceptable or even like it.

Don't believe the so-called "golden rule", which doesn't contain much gold. At best, it can only be regarded as "reference data for beginners". So after you have this initial reference data, you have to make further adjustments according to the taste of your own coffee. The basis and purpose of the adjustment is the taste of coffee, only as long as the coffee can be made to taste well, that is the right thing to do.

Specific methods and methods? No, maybe we can put forward some suggestions according to the adjustment of specific problems. There is really no widely applicable practice, this can only be said to be sorry!