by Kari Laitinen.
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I do not consider myself a top maker of espresso. I just make espresso shots that are good enough for my cappuccinos and caffelattes.
In my cappuccino there is 14 centiliters of milk and doubleshot of espresso. In my caffelatte the amount of milk is 20 centiliters. I use here the italian terms for these drinks, although milk foam is missing from the drinks.
Usually I get good espresso-based drinks, and often they are excellent, and sometimes the flavous are heavenly. It seems that the crema contains the best flavours in espresso. As the crema stays on top of the drinks, it is good to turn the cup so that you get most of the crema to your mouth.
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