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My friend, I confess I prepare my coffee with an old classic, the Bialetti aka "moka" here in Italy - that is what 99 % of us use for our caffé "espresso". BUT, me, for breakfast, well, I add just warm wather to a couple espresso (pure heresy...) to prepare my long or American coffee - a full mug of it. During the day, after lunch and in the afternoon, just a pure espresso in the little cup you see in the pic. I use both Illy or Tazza d'oro, the latter a super traditional Roman brand we find in many Coffees here around. I guess you should be able to find Illy, since is a famous brand world over - super good. I don't know the "Roma blend" you tell me, but I'm sure it's a good one... as for the temperature, with a classic moka like mine, just set the stove fire very low, and stop it as soon as it boils strongly. That's it!
Just one more thing : the wather quality is very important. That's why in Rome and Naples coffee are so good, 'cause these two cities have very good, pure wather quality.
