I have been using beans that were roasted daily by a roaster/coffee shop. The coffee and espresso she served was always top-notch. The beans she sold were always oily, which she stated was the only way you could get some of the subtle flavors in a brew, whether coffee or espresso.
Then I bought a Gaggia Synchrony and it had fits with the oily beans. The delivery system from the built-in grinder to the filter would get clogged with the grind. Tech Support at the place where I bought it told me that was because the beans were too oily. My friend at the coffee shop said "nuts" when i told her. She told me that if I wanted dry, go to the supermarket. But the brew wouldn't taste half as good as she made. An experiment bore her out - the brew from dry (and probably months old) whole beans was terrible. I finally convinced the reseller that the machine was defective (since there were no pre-sale caveats about not using oily beans) and I got most of my money back.
So what's the opinion on this board? Oily or dry for espresso?