Food & Cooking Recipes Breakfast & Brunch Recipes Espresso Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email An espresso's deep flavor is produced by forcing hot water through a finely packed, dark-roasted grind. It might be sipped or downed in one gulp, with or without sugar. Ingredients Enough fine-ground dark-roasted coffee to fill central canister of espresso maker Enough cold-filtered water to fill bottom compartment of espresso maker Directions Unscrew top compartment of a stove-top espresso maker. Remove central canister; fill with fine- ground dark-roasted coffee. Fill bottom compartment up to valve with cold filtered water. Screw components back together. Heat over medium-high heat until pot begins to gurgle and hiss. Serve 1/4-cup portions in espresso cups. Rate it Print