A Beginner's Guide To Espresso

So, you've made the decision, ready to get your feet wet & to take the plunge? Or, are you caught up in analysis paralysis, still lurking about & looking for that last bit of info that'll help you make up your mind?

Well, it'd help if we knew what your target budget is & how you plan to use the machine. Generally, I recommend a newbie start with a good grinder & a cheap espresso machine.

For starters, there is no way to make good espresso from preground coffee. Let me rephrase & repeat this: "Ground coffee is worthless 5 minutes after it's ground!" Even the best Illy goes stale soon after opening the vacuum sealed can. After you've located a source for the best & freshest beans you're part way home. Now, what will you be doing with those beans?

The espresso grinder is next most important key to making good espresso & there is no way to achieve satisfactory results without a good one. The difference between an espresso grinder & other coffee grinders is in the consistent fineness of the ground coffee. Other issues guiding your purchase of a grinder; fine adjustment of the burr spacing, slower revolving burrs don't overheat the beans, metal burr carriers, doser vs. doserless, etc. I agree with the conventional wisdom that recommends the Gaggia MDF & Rancilio Rocky grinders as minimum starting points. A good quality used commercial espresso grinder can be bought on eBay for $160(ish) & if they need new burrs figure in another $40(ish).

The espresso machine is really the least important part of the equation. I keep a Delonghi BAR140b just to prove this point to doubters - when I use my fresh roasted & properly ground beans, the Delonghi makes shots that make true believers of the most skeptical doubting Thomas. But for most people I suggest the purchase of a Gaggia model, either an Espresso or a Coffee, purchased used on eBay or as a refurbished or reconditioned machine from a reputable dealer, such as Whole Latte Love or Aabree. These are ideal for the typical home where they'll be used once or twice daily & occasionally used to pull consecutive shots.

The typical consumer espresso machine isn't equipped with a 3-way solenoid valve and it's this valve that relieves pressure in the brew group, eliminating the dreaded¹ portafilter sneeze. For most people this valve is unnecessary because they don't plan on using the machine more than a few times a day. If your plan is to use the machine more frequently, say for entertaining, then I'd advise upgrading to a 3-way solenoid equipped machine.

Lastly, technique is mastered by experimenting & repetition.

• To determine the best setting for your grinder set at a table with a half pound of beans, your grinder, the machine & the necessary accessories. Making minute changes, try different grind settings until you get 1 - 1.5 ounces in the cup in 25 - 30 seconds.
   
• For dosing of the filter I use the standard scoop, tap, level, & tamp method.
   
  1. scoop - over-fill filter loosely with grounds
      
  2. tap - lightly tap side of filter with tamper to settle grounds evenly in filter
      
  3. level - level grounds with top of filter
      
  4. tamp - use a very light tamp (concave, flat, or convex - it's your choice)
      

To recap; For quality espresso you'll need four things:

1. Good beans
    
2. Good grinder
    
3. Good machine
    
4. Good technique

¹It's very embarrassing to have friends/guests hovering about as you brew an after dinner latte, and in your rush to impress, remove the portafilter too soon, shellacking guests with a spray of coffee (not to mention the potential of lawsuits after you've burned the crap out of these good folk).

Comments are welcomed; complaints get very special attention.