Pulling a shot of espresso sounds so simple - just pump some water through a bed of coffee grounds. But while it sounds simple, many things can go wrong. What ends up in the cup can too easily end up bitter, sour, watery, chalky, harsh, or flat. So how can you be an espresso alchemist, and convert your bitter shots into gold? In this talk, I'll cover the anatomy of what goes on during coffee extraction, and the problems that can lead to bad flavoured coffee. I'll also give a whirlwind tour of the different coffee machines, equipment, and hacks that are designed to make better espresso - both the high-value gadets and the duds. You'll learn how to 'dial in' a shot to prevent it being too sour or bitter, and what steps you can take to maximise deliciousness!