wayneo wrote:...Where are the caramel and chocolate flavors I read about hiding?
Perhaps your question is not so much how espresso in general should taste, but how do I get my espresso to taste the way I want it too.
If your espresso is tasting bright, cutting, grassy, woody, lemon peels etc, and you'd prefer caramel and chocolate, try grinding finer, using less coffee per shot, and slowing down the flow. If you are getting ashy, dull, smoky, tarry, etc, try grinding coarser, using more coffee, and speeding up the flow.
Even more than this tweak, if the first is the case, get a darker roasted coffee the next time, if the second is the case, get a lighter roasted one.