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Jul 8, 2009 
For making great espresso you should consider the following variables:
1. Coarseness of the grind
1. Amount of the grounded coffee loaded to the portafilter
2. How hard you push the tamper.
3. Time of tamping (if you do it manually you can choose the length of the tamping)
4. Temperature of the extraction (92-96°C )
With these variables in mind, we can use them as a base for espresso we make later.
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Good espresso, how to make good espresso
