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4M is a term mainly used among Italians for espresso. It is a placeholder for four words that start with "M" in Italian that affects espresso preparation. Some information can be found here. … Macchina: The espresso-machine; usage of the given grounds with a proper espresso-machine. Mano: Skill of the barista; usage of all above with skill. …

"4M" is something that I have been heard of as a requirement set for tasty espresso. What are these four important quality factors that affect the flavor of final espresso cup? …

Café allongé is the French for Italian cafe lungo, or in English, long espresso. There may be previous related answers on this: I run my espresso machine until my whole cup is full. … What are the standard espresso parameters (dose, mass/volume, time, etc.)? And, of course a wiki page. …

This is called Lungo, Italian for "Long coffee". Typically it is prepared around 150 ml. More info is here: Lungo (Wikipedia).

I remember that I have read a 80 pages long report on the bottled waters in US for brewing coffee in an home type espresso machine. …

I can say, by experience, that it's not a superstition. Maybe not seconds, but for sure it's just a few minutes. Maybe someone could find a reference to an experiment or I may encounter and add it la …

And a final note; for the given amount of grounds, a doppio (double espresso) is quite normal. Doppio should be 60 ml in your cup. In general, 14 - 16 gr of coffee grounds make a 60 ml doppio. …

Espresso: 30 ml shot of beverage made with 8 grams of beans out of espresso machine. Our main unit. Doppio: 60 ml of beverage made with 16 grams of beans. Double shot espresso. … Long shot single espresso. Cortado: A bit of steamed milk (~30 ml) is added on top of doppio. Noisette: A bit of hot milk (~30 ml) is added on top of doppio. …

And a final note to enhance your cup of espresso... As I can see, you end up in 22.4 - 5 = 17.4 seconds, which is pretty fast. … The common practice is 1 ml in 1 second; therefore you should fill a 30 ml espresso in 30 seconds (with double spouts a doppio will take the same amount of time 60 ml in 30 seconds.) …

A regular espresso is prepared with 7–9 grams of coffee and 25–30 ml of water. Note: In Wikipedia, short black redirects to regular espresso as seen here. …

I hereby copy a very nice statement from the conclusion of Illy & Navarini's survey paper: Most of the data reported in the present review may suggest that espresso brewing can be described as “a quick … In addition to the importance of carbon dioxide in espresso coffee foam, we believe that carbon dioxide can play a role even from a taste point of view. …

There may be some advice on this. My first will be to check the pressure as you can do this with your pretty machine. Please check if you are around 9 bars when pulling the shot. One reason of delay …

The standard parameters of producing a decent espresso is previously discussed here: What are the standard espresso parameters (dose, mass/volume, time, etc.)? … How important is tamping coffee for an espresso machine All discussions on tamping …

A very small thermos may be the answer. Quality made 50 ml (~2 oz.) thermos could be enough for a double shot. I have checked and found a few with a Google search.

Good is completely subjective, so I cannot comment on that part. You already mentioned two basic components: ristretto and the microfoam. These should do the flat white. However, I may have a useful …