Espresso Beans

Addressed many spro related questions throughout a previous thread here: LINK /

The good news is that any coffee can be used for espresso, and there is no such thing as an espresso roast. People will usually apply that term to signify burnt, almost charcoal roasted coffee—which tastes about as good as you'd expect.
In truth, espresso is an "expression" of coffee. James Hoffman has several great videos on the subject, here is a great into: LINK

A properly dialed in shot of espresso is an amazing thing. We just added a full natural Ethiopian in our shops, and it screams blueberry and jasmine. The key to getting a great shot is dialing in the grind, pre-infusion, dose, and yield. But, of course, another huge factor is the coffee. Find something local, preferably from a specialty/third wave shop.
Onyx is one of my absolute favorite roasters, here is their site: LINK

While I generally advise everyone to stay out of espresso in a home setting, if you've already taken the plunge you might as well make the best shots possible.

My only other advice would be to learn how to steam milk. You want a super quiet pitch and roll method, it's all in the angle. Plenty of resources available online, and achieving a marshmallow textured micro foam makes all the difference. Best of luck!