Maybe the type of bean doesn't really matter, but I suspect it does tremendously. Otherwise there wouldn't be so many choices of it! **Some bean suggestions to try would be nice.

Bean choice matters a great deal, but I don't think there's much correlation between machines and beans in the way you mean. But answering your question won't kill me, so...

More than 80% of the beans we use, I roast. I roast espresso blends more than anything else. I usually purchase my beans from Klatch and Sweet Marias; always Arabica, never Robusta.

More often than not, the beans are New World, almost always roasted to FC. Of the last 20 pounds we used, 3 were pre-roasted from Klatch (WBE, Ethiopique) and Intelligentsia (BlackKat). 3 were home roasted Bob O Link and Cerro Paldo (both from Klatch), and the remaining 14 pounds were San Juan de Bosco and Antigua Covadonga (both also from Klatch).

We like many of the pre-mixed blends from Sweet Maria's too, but just haven't roasted any lately. SM's blends tend to run very good and very beginner friendly. I can't say enough good about SM or Klatch.

Nor for that matter, can I say enough good about the satisfaction and pleasure which comes with home roasting. I daresay you're "not there" yet; but down the line... something to think about.

Better machines ("machine" meaning the combination the espresso machine and grinder) reveal more nuances of the roast, blend and bean. Those nuances can be good or bad. If you have a good machine and bean combo, it's going to tell you everything you don't want to know about bad beans. Consequently, you get pretty choosy about them.

It's conventional wisdom that roasts and blends which are more about roast character than bean character, work better with mid-level machines. But roast character typically comes with darker roasts, and I've never liked dark roasts for espresso. It's personal taste yes, but far more common than not.

Finally, you can't eliminate your own skills from the equation. The combination of the 4 Emms, Machina, macchina dosatore, miscela, and mano (espresso machine, grinder, bean blend, and "hand' of the barista" is the classic expression of what goes into the cup. Any weak link in the chain and kablooey.

Good machines, good beans, good skills = good coffee.

And there's the relationship. QED.

BDL