All professional coffee makers (baristas) will have their own technique for making the perfect cup of coffee. Here my home-grown suggestion
The whole process begins with simple water. This water has to be good or no amount of decent coffee grounds will matter. Water should be fresh and piping hot. Water should not be stale, mildewy, unclean and not properly filtered. The perfect temperature is just about at boiling point.
Now for the coffee choose any coffee that is grown above 3000 feet above sea level. There are many varieties Brazilian, Bogotan my favourite is espresso. It should be pre-roasted, fresh within at least three days and smell good.
Robusta is one type of coffee that some people use for espresso machines, but it is not the best because it has very little flavour and way too much caffeine. It is considered an easy to grow plant and fairly disease resistant than other coffee trees.
Coffee should be ground in what is called a burr. Burr blades are pyramid in shape and have plates with two teeth that force the coffee to be ground in between. However, coffee types like Viennese or French roasts are darker and are best chopped in...