THE FOUR M'S
Start with the macinazione, or the grind of the beans; too fine and the water won’t filter properly, too coarse and not enough flavour will be extracted.
Then, the miscela, or blend; good beans mean good coffee, but how long should they be roasted? Many Neapolitans favour a dark-medium roast to get that intense espresso for which they’re well known.
Next, the macchina, or espresso machine.
Finally, to expertly combine all these components a good mano, or hand, is crucial. Specifically, the hand of the barista who has the power to create a masterpiece: a rich, appealingly bitter shot ofp espresso complete with a foamy crema.