mmm, i detect a bit of wild generalisation going on there! "most people" would not have had a coffee extracted with a lever, let alone have a palate that could distinguish between types of extractions.

at a very esoteric level one can debate the differences between coffees extracted with various machine types, but I am not sure its very relevant in practice. so much more is in the hand of the barista, and the roaster for that matter.

in general i prefer the espressos made in Italy, to the style of coffee that has developed in cafes in Australia, (cant comment on american styles of extraction), there is a tendancy towards heavy over dosing.

i honestly think that my desire to own a lever group has more to due with a sense of purity and origin as well as aesthetics, i am confident enough of my competence to know I am capable of making a pretty good espresso on most types of machines.

galumay wrote:mmm, i detect a bit of wild generalisation going on there! "most people" would not have had a coffee extracted with a lever, let alone have a palate that could distinguish between types of extractions.

Maybe I should have said "most people here." Every coffee hobbyist I know has the required palate; and this is no surprise, since they would choose another hobby otherwise. Moreover, most have tried lever shots and confirm these statements.