David,
There is often an inherent bias among posters, consciously or unconsciously, to assert their machines (or their class of machines,
i.e.: HX or double boiler) are better/best in part due simply to the fact that they own one, or two, and have
X amount of money invested.
That said, let me make a few observations, and attempt to answer the questions you've raised in your lengthy and thoughtful post (much appreciated, by the way). Keep in mind, too, that I am far from an expert. There are people here far more knowledgeable than I, far more competent than I, far more experienced than I. I describe myself, when it comes to the world of espresso, as an "experienced newbie." Even though I bought my first espresso machine some 30 years ago, I only entered the world of "serious" espresso
three years ago, and I still have much to learn. Much to learn! And the folks here have been very tolerant, very supportive . . .
To start with, this IS -- or rather, can be -- an expensive proposition. No one denies that. There is, however, the idea of too much research. After a while, everything seems to blur and a certain paralysis can set in. It's an "occupational" hazard. I can understand the
idea of waiting until you can go to SCAA, but not when you say "I've been told that I
need to wait until April" (emphasis added).
I guess I'm just confused by your apparent "need to wait" to buy a machine until April, with your apparent "need" to buy a machine now.
Secondly, no one
here has said you'll be happy with a superauto . . . at least not that I've seen/read (but I'm ready to admit I may have missed it!). People have said that superautos will do, you can survive with a superauto, that superautos serve a purpose, etc., etc. But "happy" isn't really a word associated with a superauto. "Compromise," however, is.
There certainly are situations when a superauto is the "right" machine to get. An office, for example, is a perfect example, when the idea of having to train
x number of employees on how to use a grinder, tamper, semi-auto (or auto), etc., etc. is a Herculean task. Much easier to teach them to push a button, period.
OK, I confess. I'm biased against superautos. I never had a "great" shot from one; never had one I thought was "very good," either. "Good," yes. "Better than average," yes. That's me. YMMV, and -- should you get one -- I sincerely hope your milage DOES vary, that your experience with them is better than mine. Friends of mine own them. They have all sworn by them. Until they tasted espresso at my house . . . and, believe me, my espresso can stand a LOT of improvement!
The difference between "average" (as in,
"I've been told that I can get routinely average espresso from a superautomatic"), and "very good" is easy to achieve. Get a Gaggia Coffee ($299), Gaggia Classic ($599), or similar machine ($in between). I -- and here is one example of my own bias -- owned two Gaggia Coffee machines over a 20+ year period of time, and my espresso shots AND my lattes were better than Starbucks and most other cafés almost immediately! A Gaggia Coffee and your Rocky will have you (
and your wife) making MUCH better than "average" drinks within a week. Ten days, tops!
Third, no one
here has said that it's impossible to manage temperatures (again, at least that I've read). There are reams of pages (OK, they are only reams if you print them) . . . There are MEGABYTES of pages on how to temperature surf an HX machine, how to adjust this, monitor that, etc., etc. And I am sure you have read many megabytes. Do you know what the biggest problem is with temperature surfing? The biggest problem with temperature surfing is trying to describe it! It's impossible (IMHO) to do so simply, succinctly, and in a straight-forward manner. It takes longer to describe how to do it than to actually do it in real life.
C'est la vie.If you are that concerned about temperature surfing, despite such tomes as
How I Stopped Worrying and Learned to Love HXs, then by all means get a double boiler machine (like the
La Spaziale "Mini" Vivaldi II (Single Group Dual Boiler) machine you are leaning towards. Since you correctly point out that shots are pulled at one temperature, and milk steamed at another, this should eliminate your concerns. I've never used one myself, but it has a sizable user base of
very satisfied customers, and with a company like Chris' Coffee behind it, you won't need to worry about service should something go awry.
I hope there's one at SCAA you can use, as well as several others to try out.
dmj wrote:As for transferring skills, perhaps none will transfer directly. But I will be able to watch the superauto make a shot, examine its grind, time its cycle, and taste its result. I currently have no source of instruction other than local shops who also use superautos, this forum, the internet, and the library. I learned about espresso in Italy, but it is very hard to get there routinely. I think ANY basis for comparison could be useful.
There are
no shops in Atlanta which use anything other than a superauto? Every shop in Atlanta uses a superautomatic??? OK. You're there. I'm not. But I do find that rather difficult to believe. Hmmm . . . I still don't think very much, if anything, will translate, but as with all things, YMMV.
As for your final question ("Why do you have two machines?"), the answer is I don't. I have four.
1) I have a plumbed-in, Elektra "Sixties" T1 that I purchased new from Chris' Coffee. That is in my
home.
2) In my
office, I have a 20-year old Olympia Express "Cafferex".
3) Because I thought I'd like to once again try my hand at a manual lever machine*, I have an old (how old? who knows!) Arraex "Caravel" . . .
4) And finally, because I simply haven't yet decided whether to sell it, or to keep it (and sell the Olympia), I still own my first "serious" HX machine, a pourover Ala di Vittoria (
aka Grimac Royal Falcon) "La Valentina" automatic that I bought new from 1st-Line.
I need to decide soon, but . . . until then, it sits, stored away, waiting.
Look, David, I
do understand the desire for a great machine, and buying the "right" one. These machines are/can be expensive, and no one -- not even Bill Gates -- has money to burn these days. What I will say is that my 14-year old daughter knows how to make lattes on my Elektra. My wife even knows how -- although given the fact she has a hard time mastering the computer in her office and her Blackberry, I gladly make the coffee when I'm home.
My point being, no matter how much of a "technophobe" she may be, your wife can
easily learn how to use your machine, whether it's a Mini Vivaldi II or some HX automatic. But, I admit, it won't be as easy as a superauto. I don't know why you want two machines, let alone why you want a superauto -- though certainly the learning curve on a superauto is not as steep as on a semi- or auto, HX or DB.
Were it me, I'd wait, hopefully try out lots of machines at SCAA, and get the machine I want -- used the money I saved on not buying the superauto on a much better grinder than the Rocky. But that's me, and clearly I am
not the one in charge of spending your money!
But the bottom line is that using a DB or an HX is not as easy as a superauto, but it's a lot easier than (I think) you think it is.
Cheers,
Jason
* My first machine ever was an excellent manual lever machine, a Pavoni Europiccola that I bought approximately 30 years ago for $299. I never mastered it, and was in way over my head -- for example, pairing it with a Krups blade grinder!
But back then who knew? There was no internet, no home-barista, no
nothing. In the end, I gave it away to a friend who still uses it daily all these years later.
by dmj on Mon Nov 17, 2008 12:53 pm 
