Espresso Basic Training

[Psyd]

So, this cat that has been my buddy for decades gets back in touch with me after not seeing one another for a few years, and I've moved on from my Krups to the two-group while he's moved up to a Gaggia tabletop model. He's coming over to play with the commercial toys; a pair of Majors and the Astoria, as well as the collection of paraphernalia. He expressed some trepidation, so I popped off a lil note.
He was very pleased and comforted by it, and suggested that this could serve as the basic beginning instruction for anyone thinking about getting into espresso, and suffering some fears.
I offer this as the skeleton; not a be-all, end-all espresso instruction, but as a simple, basic training, intro to espresso, quick start users guide. I invite all criticisms, as this is a work in progress, and presently limited by my imperfect knowledge and writing/typing skills.

There are only a few tricks to getting good espresso instead of bad or mediocre, and the first are the four M's:
Miscela, Macinadosatore, Macchina, and Mano.
Blend, Grind, machine, and hand.

Blend; start with good ingredients. Fresh coffee, roasted less than fifteen days ago, but probably more than three or five days, depending on the bean, and ground right before (within minutes) of extraction.
This implies good water, too. Good coffee and good water go a long way to getting good espresso. No matter what else you do, if you have bad coffee or bad water, you will end up with bad espresso. These are the basics building blocks, the foundation if you will. Without them, there is no hope.

Grinder is the thing that makes the bean give up it's treasures. The ground particles should be as identical in size as possible, as that will encourage each particle to spend the same amount of time as any other in the water. More important than the machine, therefore listed first.

Machine. Really, the espresso machine only makes water hot and pushes it through the puck at pressure. The difference between a Silvia and the La Marzocco GS3 is that the GS3 is far easier to control that temp and the pressure, and to do it consistently. Other than that, given a similar grinder and the same beans, the shots that you would pull on either should be nearly indistinguishable. A machine that pushes too much or not enough pressure through the puck, or water that is too hot or not hot enough, is inadequate. Once it reaches nine Bar and 88 to 96 degrees C, it's adequate. Anything more just makes it more reliable, more repeatable, or easier.

Hand refers to barista skills. They are fairly simple, and the topic of much controversy, but the basics are easy. Find a dose of coffee that and a grind for that dose that consistently provides a one-and-a-half to two ounce espresso in twenty-five to thirty seconds before blonding*. To find the dose, one grinds a level basket full of grounds, tamps, and lock the portafilter in the group. The top of the puck should just show the impression of the dispersion screen screw, or, lacking that screw, the faintest impression of a dime between the top of the puck and the dispersion screen. To find the proper grind, pull that dose, adjusting for a finer grind if it runs two ounces in less than twenty-five seconds, and adjusting for a coarser grind if it doesn't run an ounce-and-a-half in thirty seconds.**


*Blonding refers to the end of a pull, where the result of more water passing through the puck doesn't result in more of the good solubles in the cup. The Head of the pull will be dark, drippy, and sometimes look almost like driveway oil, the beginning will rapidly develop an auburn, or redwood coloured mousetail, or pouring-honey-like appearance, and then soon will start to tiger-stripe and mottle, with dark drops of concentrated dissolved goodness running in the pour. Once all evidence of these stripes and spots disappears, all of the good tasting solubles have been exhausted from the puck, and you are only extracting bitterness, ashiness, and other bad tasting elements.

**All of these timings are a general decent shot. Some beans will taste better with a short pull of two ounces, some will blonde after one-and-a-half ounces, and there is the occasional bean that will benefit, and stay dark, for a good long ristretto pull. Experiment within these parameters until you are comfortable and bored enough to explore.

Don't fear the big machines.The only difference between the inexpensive counter-tops and the industrial.commercial giants is that they are easier, more reliable, and more repeatable.

[zin1953]

So, this cat that has been my buddy for decades gets back in touch with me after not seeing one another for a few years, and I've moved on from my Krups to the two-group while he's moved up to a Gaggia tabletop model.

I'm impressed. My cat would would probably find the top of a Gaggia too hot to curl up upon for a midday nap.

There are only a few tricks to getting good espresso instead of bad or mediocre, and the first are the four M's:
Miscela, Macinadosatore, Macchina, and Mano.
Blend, Grind, machine, and hand.

Blend; start with good ingredients. Fresh coffee, roasted less than fifteen days ago, but probably more than three or five days, depending on the bean, and ground right before (within minutes) of extraction.
This implies good water, too. Good coffee and good water go a long way to getting good espresso. No matter what else you do, if you have bad coffee or bad water, you will end up with bad espresso. These are the basics building blocks, the foundation if you will. Without them, there is no hope.

Short of adding something about coffee/espresso actually being nothing more than water extracting the soluble elements from the beans, I think you're fine.

Grinder is the thing that makes the bean give up it's treasures. The ground particles should be as identical in size as possible, as that will encourage each particle to spend the same amount of time as any other in the water. More important than the machine, therefore listed first.

It's "its" -- no apostrophe: "its treasures" (not "it is treasures").

Machine. Really, the espresso machine only makes water hot and pushes it through the puck at pressure. The difference between a Silvia and the La Marzocco GS3 is that the GS3 is far easier to control that temp and the pressure, and to do it consistently. Other than that, given a similar grinder and the same beans, the shots that you would pull on either should be nearly indistinguishable. A machine that pushes too much or not enough pressure through the puck, or water that is too hot or not hot enough, is inadequate. Once it reaches nine Bar and 88 to 96 degrees C, it's adequate. Anything more just makes it more reliable, more repeatable, or easier.

Were it I, I would not name specific machines. I might say something like, "The difference between a home model and a commercial one . . . " or "The difference between a single-boiler/dual use machine, an HX machine, and a dual boiler machine is ease of temperature control and consistency." But again, that's me, and I wouldn't want to sound like I am endorsing or rejecting any specific machine or manufacturer.

Everything else seems fine to me.

Cheers,
Jason

[HB]

Machine. Really, the espresso machine only makes water hot and pushes it through the puck at pressure. The difference between a Silvia and the La Marzocco GS3 is that the GS3 is far easier to control that temp and the pressure, and to do it consistently.

Other than consistency, they're the same?

I've read comments like that before, e.g., "A barista with good skills can pull as good a shot on a Silvia as the most tricked-out <fill in the blank>." That hasn't been my experience and it isn't limited to consistency. Simply stated, espresso machines like the La Marzocco GS3, Synesso Cyncra, Elektra A3, etc. are capable of pulling richer shots with greater clarity significantly more easily and consistently than prosumer class espresso machines. Whether you're willing to pay 4-10x the cost for that difference is another story.

It's pure speculation on my part, but I don't attribute the majority of this difference to temperature control or temperature stability, otherwise PID'd Silvias would rule. When it comes to a machine's theoretical "exceptional espresso" ceiling, I think it's an elusive combination of water temperature, pressure profile, and even water dispersion that separate the uber class from the prosumer class.

Apart from that minor quibble, I agree with everything you wrote.

[Psyd]

Other than consistency, they're the same?

I've read comments like that before, e.g., "A barista with good skills can pull as good a shot on a Silvia as the most tricked-out <fill in the blank>." That hasn't been my experience and it isn't limited to consistency.

I guess what I'm trying to imply here is that a noob with a Silvia and a few weeks behind the PF and the same noob with a few weeks behind the GS3 are going to get the same results from the same bean and grinder combo. Maybe the GS3 has some magical component that I'm not privy to, but I was pulling shots on my Astoria at my house that were rivaling the ones that I pulled, using the same Rocket Classic, on the GB5 and the Synesso at the AZBJ. Variances between all of the shots, of course, and my limited palate notwithstanding, I'd be hard-pressed to identify the shots from any of those three against the shots from my Silvia. Could be that I suck at all four machines! ; > I need to find some way to express that the differences in the machines would only be noticed by someone who is remarkably familiar with the nuances of espresso, while a Chainstore Espresso drinker would just find both to be exceptional, and then only in the hands of someone who is capable with the machinery. But in simpler, more direct terms. I always did suffer from a lack of didacticity...
Sure, in the hands of a skilled operator, the better the tools the better the results, but in the hands of an acolyte at the altar of the bean, study and practice will make a far more discernable difference in the end result than any espresso machine, once you've gotten into the realm of 'real' espresso machines.

Again, it could just be that I'm not better at any other machine than I've gotten with the Silvia.

Jason, good point. This was originally designed for someone that knows me and my machinery, so that's why I went for the name, and the GS3 has great name recognition. Technically, it is a home machine, isn't it?
And as for 'it's', it's one of the things I do quite frequently, like typing 'teh' for 'the'. Unfortunately, spell-checkers think it's just fine! ; >

[HB]

I guess what I'm trying to imply here is that a noob with a Silvia and a few weeks behind the PF and the same noob with a few weeks behind the GS3 are going to get the same results from the same bean and grinder combo.

Hmm-m... A newbie learns on one of the most predictable espresso machines available that delivers excellent clarity versus one of the most unpredictable espresso machines available that delivers notably less clarity. Said newbie tastes no difference? You've lost me.

I need to find some way to express that the differences in the machines would only be noticed by someone who is remarkably familiar with the nuances of espresso, while a Chainstore Espresso drinker would just find both to be exceptional, and then only in the hands of someone who is capable with the machinery.

I think you underestimate the taste discernment of John and Jane Public. Most faced the "Pepsi Challenge" and demonstrated real taste preference. Presented with two espressos side-by-side, I believe John and Jane could do the same. If you presented two drinks 10 minutes apart, many would struggle to recall their taste memory with sufficient clarity for either challenge.

[Psyd]

Said newbie tastes no difference? You've lost me.

Said noob learns (key word, indicating past tense) to work the machine to get an acceptable shot, then comparisons are made. I do tend toward the extremes, but usually to throw the minute differences between similar machines into sharp relief. I'm not saying that the learning curve won't be remarkably different for each machine. In fact, that's kind of the point that I'm making. The noob who gets a GS3 will probably be pulling excellent shots in rapid succession in short order, with proper instruction and some practice, while the Silvia noob will require the same instruction and an internet full of tricks and hints, and ten times the practice to get decent shots with that occasional excellent.

I think you underestimate the taste discernment of John and Jane Public.

I'm sorry, what is Starbucks trading at today? ; >

If you presented two drinks 10 minutes apart, many would struggle to recall their taste memory with sufficient clarity for either challenge.

I'm sure that the former comparison would yield some meaningful results, but it's the latter comparison that really sorts out if they need to spend the money, n'est ce-pas?

I meant to represent the Alpha and Omega of the home espresso spectrum. Truthfully, you can probably get the same shots out of a Silvia as a hobbyist/enthusiast (and yeah, I'm excluding anyone that uses their shops electron microscope or super computer, and anyone that has their espresso machine hooked directly to a plotter or computer, and certainly anyone that has kit shipped directly from the manufacturer or distributor for evaluation in the 'hobbyist/enthusiast' category) as you can a GS3, but it will take you one heckuva lot more time and trial.

Or, hey, I could be wrong. I'm just some guy spouting an opinion. I'm not married to it, I just feel that way. Anyone who wishes to actually PROVE me wrong can send the GS3 to:
POB 463
TUCSON AZ 85702

Let me know when it's on the way, so I can make some arrangements. The postal employees are prolly gonna be a little freaked if it shows up unannounced, 'coz my box is a bit smaller than the GS's shipping crate. ; >

[cannonfodder]

Good espresso is not hard to make given some basic skills practice and equipment, but exceptional espresso takes much more refinement in both barista skill and equipment. I have a few years under my belt and think I mastered the good espresso a few years ago but I am still working on the exceptional (consistently exceptional) espresso.

[frustrated_uk]

It's "its" -- no apostrophe: "its treasures" (not "it is treasures").

"It's" with a posessive apostrophe (as opposed to an abreviated apostrophe) is correct.

Treasures which belong to 'it'. Like something which belongs to John is John's.

How I love the Queen's English!

[Psyd]

Good espresso is not hard to make given some basic skills practice and equipment, but exceptional espresso takes much more refinement in both barista skill and equipment.

I think that that pretty much stands to reason. I guess my point was that any noob with enough training and enough practice will be able to pull good espresso on any home machine that is up to the task, Silvia being the most commonly accepted (but by no means the only accepted) bottom rung of that ladder, and the GS3 similarly and arguably considered the top rung.
The difference between the two that correlates experience to cost is the amount of effort required to make the espresso, and to learn to make the espresso.
CF, IIRC, you fall right out of the 'hobbyist/enthusiast' category, and somewhere in the 'scientific kit wielding fanatic' category, no?

[cafeIKE]

Good espresso is not hard to make given some basic skills practice and equipment, but exceptional espresso takes much more refinement in both barista skill and equipment. I have a few years under my belt and think I mastered the good espresso a few years ago but I am still working on the exceptional (consistently exceptional) espresso.

Isn't "consistently exceptional" oxymoronic?

[cannonfodder]

Isn't "consistently exceptional" oxymoronic?

May be, it is right up there with tactical nuclear weapon and precision cluster bomb. But the point, which was not so well made on my part, is that anyone can make decent, or good espresso with a decent kit and a little practice. However, to reach the next level and what separates the casual drinker and the home enthusiast (crazed fanatic whom I may fall under) takes decidedly more effort in both technique and kit although blindly throwing money at equipment will never fix a fundamental error on the baristas side.

While a Silvia may make good espresso, even in the hands of pro it has a very limited ceiling. So even if the new user is consistent in his/her preparation, the equipment is a limiting factor. At the same time, the best machine on the planet will pull swill if the end user does not prepare the shot properly or uses subpar beans/grinder. I think it is a mix of factors, pairing the user, machine, grinder and bean to achieve the desired end product. That is something I noted in the titan grinder project.

I believe that a particular grinder is best paired to a particular machine and bean. Each item needs to be complementing to the other in order to find the proper mix of attributes for the desired cup. A grinder that produces a bright flavor, combined with a high acidic blend and machine that produces a bright shot is not a good combination, unless you like super bright and acidic shots. The same is true at the other end of the spectrum. I had the unique opportunity to use 7 different grinders with 6 different machines and a slew of different blends. What produced a good shot in one combination was mediocre in another. Unfortunately, the only way to find that combination is by trying them, which can be quite expensive.

There is also a point of diminished returns in equipment. Once you go beyond a point, you are spending a lot of money for small changes. If that added change is what you are after, then you have to pony up the cash or live without it, but we are drifting way off topic at this point.

[cafeIKE]

anyone can make decent, or good espresso with a decent kit and a little practice.

Then I'm going to start handing out your email address when I get served WTFIT!

[Psyd]

However, to reach the next level and what separates the casual drinker and the home enthusiast (crazed fanatic whom I may fall under)

And I'm thinking that someone that is looking for their first machine has to either decide that they are on the path, or just want something better than Starbucks. The former will want the best, the latter will have to decide how much effort, ergo, how much of an investment, he wants to put into his kit. Telling him that he needs to drop a few grand to get decent 'spro is misleading. Remember, this is basic training. A basic trainee will get to decent 'spro with enough training on a Silvia, but spending ten times that amount won't get him there too much faster, It will, however, allow him to pull said 'spro with less effort, and less attention to detail. This isn't for the connoisseur, or the driven (or the driven mad) but for someone with that, "What's it gonna take, and how do I decide where to put how much money?" look in his eye.

While a Silvia may make good espresso, even in the hands of pro it has a very limited ceiling. So even if the new user is consistent in his/her preparation, the equipment is a limiting factor. At the same time,

I think that someone that hasn't decided that kicking Jim Hoffman's tuckus next year is his goal, he'll do fine with a Silvia level machine, or something a bit less 'manual' for quite a while after graduating from a steamtoy.

There is also a point of diminished returns in equipment. Once you go beyond a point, you are spending a lot of money for small changes. If that added change is what you are after, then you have to pony up the cash or live without it, but we are drifting way off topic at this point.

No, you're drifting right back on topic, at this point. We were discussing that there won't be a lot of difference in the cup with any of the machines between and including a Silvia and a Home LM, except for price and the correlating ease of producing that cup. Later, with study, experience, and the honing of skills, the cup will show a difference, but in most cases I'd think it prudent to steer a noob toward what they want to do, rather than what they want to end up with. Even if they *did* decide that the WBC is their goal, I'd start them off with something less than $2K to cut their teeth on, and suggest that they upgrade when they've reached the limits of the machine. Very few get to a point that their machinery limits their product within the first coupla years of noobiness. Serious concentrated freakish crazed fanatics notwithstanding (didn't I qualify that already once?), if a cat can't pull decent 'spro out of Miss Silvia, buying him better kit ain't gonna make it any better.

[cannonfodder]

I need to go back and re-read this thread, I may have misunderstood where the conversation was going. As to the Silvia, in the interest of full disclosure, I have never used one. My information comes from those that do have them. If a person was looking at getting their first machine, I don't think I would recommend the Silvia based on its finicky reputation alone. The temperature surfing needed on a stock machine is enough to confuse me. By the time you purchased the Silvia and added a PID to eliminate the voodoo temperature surfing issue you could have gotten into an entry level heat exchanger machine and had a more robust piece of equipment. But that is personal preference on my part.

I do fully agree that one does not need to spend $3k on equipment to get good espresso, but I also believe that the machines targeted at the 'entry level' person are for the most part, too finicky for a first time user. There is enough information and technique to learn, tossing in a machine/grinder that takes extreme measures to manage is just setting them up for disappointment/failure. With the rise in equipment cost lately, a first time buyer may be in for a bit of sticker shock regardless of the machine of choice. I know I would never have gotten my current kit if the prices a year ago were where they are now.

I have expressed my opinion in other threads about entry and pro level equipment. I believe the defining feature between the two classes is not necessarily the cup, while there is a difference you do reach that point of diminished returns after $1700'ish. Beyond that, you are primarily paying for ease of use and repeatability. You even speak of it in your original post although I think there a bit more separation in our individual minimum machine requirements.

Once it reaches nine Bar and 88 to 96 degrees C, it's adequate. Anything more just makes it more reliable, more repeatable, or easier.

I just find it ironic that some of the entry level machines are the most difficult to use while the more expensive machines targeted at the prosumer takes very little fussing with to pull a consistent quality shot. You would think the scenario would be reversed.

[Psyd]

I just find it ironic that some of the entry level machines are the most difficult to use while the more expensive machines targeted at the prosumer takes very little fussing with to pull a consistent quality shot. You would think the scenario would be reversed.

The very fact that they are inexpensive makes them entry level. Making them easier to operate costs money (the heat exchanger, the PID, the flowmeters, another boiler, even metering the pressure) and puts those machines out of reach of someone who doesn't appreciate just how much work you have to do on a bare-bones espresso machine. OTOH, if you can figure out how to operate these finicky machines, you have a deeper appreciation for what is going on vis-a-vis water and pressure at the puck. Basic Training is often far more grueling than most of the gigs that you end up getting in the military, but it's that way for a reason. Survive basic and jump school, and actual combat is a bit of a rest. ; >
You and I agree, in principal, we just quibble about hardware a bit. Chalk it up to my habit to wax a bit hyperbolic, and enthusiastically exaggerate.