Making espresso coffee requires specialized equipment like an espresso machine, which uses high pressure to extract a concentrated shot of coffee. Here's a step-by-step guide on how to make espresso using an espresso machine:

Tools and Ingredients:

Freshly roasted espresso beans
Espresso machine
Burr grinder
Portafilter (with single or double filter basket)
Shot glasses or espresso cups
Pitcher of cold water

Set Up the Machine:

Ensure the espresso machine is properly heated up. Most machines have an indicator light that turns on when it's ready.
Fill the machine's water reservoir with fresh, filtered water.

Grind the Coffee:

Use a burr grinder to grind your espresso beans to a fine consistency, similar to table salt.
For a double shot of espresso, you'll typically use around 18-20 grams of coffee grounds.

Preheat Portafilter and Cups:

Place the portafilter in the group head of the espresso machine to preheat it.
Warm the espresso cups or shot glasses by running hot water through them.

Dose and Distribute Coffee:

If your machine has a dosing chamber, dose the appropriate amount of coffee into the portafilter.
Distribute the coffee grounds evenly using your finger or a leveling tool.

Tamp the Coffee:

Use a tamper to evenly compress the coffee grounds in the portafilter. Apply firm and even pressure to create a flat surface.

Insert Portafilter:

Insert the portafilter into the group head of the espresso machine and start the extraction immediately after tamping.

Extract the Espresso:

Start the shot timer and the espresso extraction simultaneously.
The espresso should start flowing as a steady stream within a few seconds and develop a golden crema on top.
A typical espresso shot takes around 25-30 seconds to extract.

Monitor the Shot:

Watch the espresso extraction closely. Adjust the grind size, coffee dose, and tamping pressure if needed to achieve the desired extraction time and volume.

Evaluate and Enjoy:

Once the espresso shot is extracted, evaluate the crema, aroma, and flavor.
If the extraction is too fast, adjust the grind finer; if it's too slow, adjust the grind coarser.

Clean Up:

Remove the portafilter from the machine and knock out the used coffee puck into a knock box or trash.
Rinse and clean the portafilter and group head.
Flush the Group Head:
Run a short burst of water through the group head to clean it and bring it back to the correct brewing temperature.
Reset and Repeat:
Reset the machine and portafilter for the next shot if you plan to make more espresso.

Remember, making espresso requires practice to master the art of tamping, grinding, and timing. Each coffee bean variety and machine might require slight adjustments. It's also essential to clean and maintain your espresso machine regularly to ensure optimal performance and flavor.