How to make espresso without machine

Quick to prepare, yet tiny and powerful in the cup, espresso's a beloved way to make coffee that's also one of the finickiest. While the twists and turns of what makes each shot work—and what could go wrong—are many, they're not exactly the stuff of murky, crema-topped mystery.

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Ever wonder what's really going on back there, as you crane your neck around the bar to watch your drink get made?

We took a moment with Tamara Vigil, who works as an in-house educator for Irving Farm Coffee Roasters in New York City, and asked her to walk us through each part of making a successful espresso shot.

1. Dial in the Grind

Espresso requires a very fine grind of coffee, and too much variation in either direction towards coarseness or fineness can cause your shot to underextract or overextract.

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You're looking for a fineness that, to your hands, feels a bit like dusty sand, and Vigil suggests a barista do just that: feel the coffee.

"Does it feel soft and a little bit grainy?" she asks.

If it's not in the sweet s

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