[paredown]

Cold filtered water, good coffee, good grind and tamp, (roughly) time the shots, everything squeaky clean to start--it is not that hard, but it takes a little practice.

Pull an empty shot first into your cup to heat it, then fire away.

I know that I would love a better machine and a usable grinder, but I make do with a cheap Capresso and preground espresso.

I know this horrifies the gear heads--a bit like entering the local crit on your 1990s hard tail, but even with this setup, I can produce a better shot than I would get served at any restaurant that I can currently afford, and better than the local coffee place.