Now that I’ve been brewing my own espresso for a few years, the process has become old hat. I started out with an automatic machine and eventually switched to a semiautomatic as it gave me a bit more control over the flavor of the final product. Still, everything I learned was through trial and error. I had plenty of friends who were eager to act as lab rats for my coffee experiments, but very few who could show me the way to the espresso-brewing Promised Land. I’ve accumulated a few tips that could save you a few foul batches of coffee.

This might seem elementary, but you shouldn’t underestimate the quality of water you put in your Saeco espresso machines. Since 98 percent of the contents of your cup will be water, its purity will have an undeniable impact on the taste. Use city water if you must, but odorless, purified water is ideal. It’s also important to exercise a little common sense when shopping for coffee. Whether you buy gourmet beans or something inexpensive, only pick up as much as you need. There’s a reason why coffee isn’t often sold in bulk – it only stays fresh for two weeks at the most.

Finally, I’ve learned that houseguests truly appreciate the small touches when they’re being served espresso. Even if they don’t know the first thing about coffee or the way a good cup should taste, the presentation can make all the difference. If your espresso machine has a warming surface on top, place your cups there to preheat them. A cold cup feels sterile and lifeless, while a warm one is inviting and comforting.