My Story: An Introduction and Questions

[Calespresso]

Greetings baristi. (Or is it 'Baristas'?) I registered a couple of days ago after lurking for a few weeks. I told myself I would wait until I actually have a machine before registering, but my grinder arrived first and I decided that qualified me a a home barista. Here's my story: I am in my late 30s, married with two kids and live in Southern California. On the birth of my daughter (only 2-1/2 years ago), my wife and I became frequent visitors to Starbuck's drive-thru. My daughter often naps in the car, leaving the driver with time to kill before returning home, and we just fell into the habit of the Starbuck's drive through as a time killer and a reward for having to drive around to let my daughter sleep! Over this past Christmas holiday, I discovered super-automatic espresso machines and I talked my wife into buying me one on the grounds (pardon the pun) that in the long run we'd save money if we made our own espresso. We bought a Saeco machine that, from my perspective, made good espresso. I followed the directions and cleaned the machine meticulously, but in week 4 the grinder clogged and I decided for an $800 machine that was unacceptable. So back it went (to Costco).

During those weeks, I began perusing this site and Coffeegeek. Though I immediately determined that you are all certifiably insane for devoting some much time and $$$ to espresso, I began to dream of pulling my own "perfect" shot, so the clogged grinder was fortuitous, I suppose. In addition to the education I have received reading this site and Coffeegeek, I have recently read David Schomer's "ESRESSO COFFEE: Professional Techniques". I realize now that I don't believe I have ever tasted properly made espresso. (A question on that below.)

So with the Saeco returned to Costco, I decided to purchase a home grinder and semi-automatic machine. I chose a Rancilio Rocky doserless grinder and an Expobar Office Lever machine. The consensus on this site seems to be the Quickmill is a better machine, but I'm sometimes less than rational, and for reasons I'm unable to quantify I was drawn to the Expobar. It is due to arrive on Wednesday. I know, too, that the Rocky is maybe not as good a grinder as a Mazzer or Macap, but I should only be so successful that my skills as a barista outshine my new grinder. If so, I'll gladly upgrade and relegate the Rocky to drip status (presuming such a move doesn't cause my wife to throw me out of the house). My hope is to chronicle my experiences with these machines, good or bad, and my attempts at perfecting an espresso shot, or my failure to devote the time and attention required to do so.

I do have some questions, and I would really appreciate your help, if you are still with me after this long and rambling narrative.

1. Where in Greater Los Angeles, California do you recommend I try a good espresso for benchmarking purposes, or can a good espresso even be had here?
2. What local SoCal roaster(s) do you recommend, and why? (The notion that beans go stale after only a couple of weeks makes me want to find a local roaster.)
3. I am curious if my demographic profile is typical of members here. Have y'all done any informal polling of members in this regard?
4. Any words of wisdom, or direction to other guides in my quest. (I have read a lot on this site and on Coffeegeek already.)
5. Out of curiosity, anyone here into Panerai watches?

Thanks. Hope to have more for you soon. As I mentioned, the Expobar is due to arrive Wednesday of this week, but in all likelihood I won't be able to devote any time to it until the weekend.

Regards,

[Abe Carmeli]

2. What local SoCal roaster(s) do you recommend, and why? (The notion that beans go stale after only a couple of weeks makes me want to find a local roaster.)
3. I am curious if my demographic profile is typical of members here. Have y'all done any informal polling of members in this regard?
4. Any words of wisdom, or direction to other guides in my quest. (I have read a lot on this site and on Coffeegeek already.)
5. Out of curiosity, anyone here into Panerai watches?

First, welcome to HB, and dumping the super auto was perhaps the minimum admission ticket to get a response from anyone on this site . Judging by your fine post, you would be a welcome addition to our whacked-out community.

As to the particulars, any roaster within the U.S. that ships coffee is a local roaster. You will get the least expensive shipping ($4.95) and fastest from quite a few roasters. Since you are on the west coast, I would recommend Rocket Coffee Classic Espresso to start with and then try Ambrosia by Caffe Fresco from the east coast. Both are easy blends to work with and they produce excellent espresso.

As to the Espobar. Your biggest hurdle will be surfing for brew temperature. You need to flush a lot to get that hot machine down to temperature. Follow the how-to articles on this site for instructions. Use the WDT method of distribution and you will be able to experience real espresso in short order.

And yes, I do own a Panerai

[HB]

3. I am curious if my demographic profile is typical of members here. Have y'all done any informal polling of members in this regard?
4. Any words of wisdom, or direction to other guides in my quest. (I have read a lot on this site and on Coffeegeek already.)

No site polls on the demographic, but I bet you're square in the middle (30s male). As for words of wisdom, the thread What is the most important thing to keep in mind while learning? contained a few pearls. In your case, I would add "don't cheap out on good coffee for practice." Lots of people buy nearly two grand in gear and then blanch at the thought of 'wasting' $50 on good coffee. That tops my list of misguided economics. For the first few weeks, go with reputable roaster like Abe mentioned and popular blends. It will simplify diagnostics if you refer to taste notes of a blend most posters have tried.

[jesawdy]

During those weeks, I began perusing this site and Coffeegeek. Though I immediately determined that you are all certifiably insane for devoting some much time and $$$ to espresso, I began to dream of pulling my own "perfect" shot, so the clogged grinder was fortuitous, I suppose. .....

2. What local SoCal roaster(s) do you recommend, and why? (The notion that beans go stale after only a couple of weeks makes me want to find a local roaster.)
3. I am curious if my demographic profile is typical of members here. Have y'all done any informal polling of members in this regard?
4. Any words of wisdom, or direction to other guides in my quest. (I have read a lot on this site and on Coffeegeek already.)

Welcome to the cuckoo's nest!

I would avoid ordering beans from the East coast, if the roaster uses UPS Ground as their shipping method. USPS Priority is much better in that regard (time delivered and cost). I would say take a look at central and West coast roasters, but Tony at Caffe Fresco uses USPS Priority.... his three bagger (3 eleven ounce bags) would probably get there in no time for only $4 shipping.

I am a 35 yo male, married, two kids, 4 cats, and 4 espresso machines and 3 grinders (machines are Silvia, a lever, a Saeco super, and a used commercial machine, it's a disease ).

Rocky will do you well... if you get crazy like the rest of us, you will want to move on at some point, and it will be a great French press / drip grinder.

Depending on what you've already ordered, you may want a few more toys: a tamper! (not really optional IMO), and these optional items... cups, shot glasses, milk thermometer, milk pitcher, grams scale (try eBay for cheap 0.1g scales), bottomless portafilter, and maybe a couple different portafilter baskets. Some of these things may be frivolous but I think they are helpful. Many of them you will put in the drawer at some point and only break out again when you want to "geek" out on your coffee.

[Zendel]

...
1. Where in Greater Los Angeles, California do you recommend I try a good espresso for benchmarking purposes, or can a good espresso even be had here?
2. What local SoCal roaster(s) do you recommend, and why? (The notion that beans go stale after only a couple of weeks makes me want to find a local roaster.)

Caffe Luxxe in Santa Monica http://www.caffeluxxe.com has best espresso in Southern California hands down. They use a different blend for straight shots and milk based drinks, have an awesome Synesso machine, and are willing to give an enthusiast some advice. They sell both types of beans in half pound baggies. If you are in search for the freshest beans, be aware their beans are always at least a week post roasting but seem to stay fresh (thick crema with good flavor) past two weeks. Rumor has it the beans are re-badged versions of Espresso Vivace's blends.

Conservatory for Tea, Coffee & Cocoa in Culver City http://www.conservatorycoffeeandtea.com/ is a personal favorite. The Conservatory can pretty much satisfy any craving for a hot beverage you may have with their selection massive selection of coffee and tea. They roast their own beans in the store and have a good espresso blend. My only gripe is they are not big on resting their coffee; they don't mention the roast date and sometimes will give you beans that were roasted the day - without warning.

Another Home-Barista's home - I invited a member over when we both were newbies on a prosumer machines and learned a lot from a morning of pulling shots with a fellow aficionado.

[Calespresso]

So my machine arrived on time (yesterday). I spent about an hour getting it unpacked and set up, but I resisted the temptation to try to pull a shot last night. I couldn't resist the temptation tonight...

In a nutshell, it took me 5 shots to get to what I deem decency. (I must admit, too, that the beans I used are a month old -- Intelligentsia Black Cat.) The big variable seemed to be dialing in my grinder. I started too fine and got progressively coarser. My first shot was about two drops big at 60 seconds! Each shot got better, with the fifth looking and tasting as good or better than any from my former super auto. It was about an ounce and a half at 30 seconds, capped with the proper reddish brown crema, but not as thick as I would like. The sixth shot was about the same, and I turned it into a delicious latte with my first milk steaming attempt.

I hope to spend some more time this weekend, but here are my quick observations:

1. Wow did I make a mess. It took me thirty minutes just to clean up. I have to get better at this.
2. Wow was the steaming easy after the reading I did on this site! What a resource.
3. Those cooling flushes do indeed require a lot of water.
4. It's official. I'm hooked!

More later. Thanks everybody.

Regards,

[Jasonian]

I didn't bother to read the entire thread (or even 1/8 of it), but I wanted to say Welcome aboard.

From the looks of the ending there, you're well on your way to consistently excellent espresso.

[jesawdy]

Intelligentsia Black Cat - The big variable seemed to be dialing in my grinder. I started too fine and got progressively coarser.

1. Wow did I make a mess. It took me thirty minutes just to clean up. I have to get better at this.
....
4. It's official. I'm hooked!

FWIW, my experiences with Black Cat (albeit only 2x now) is that it requires a coarser grind than most any other beans I've used... YMMV.

Making espresso is indeed a messy process, that's the single biggest thing a superauto has going for it. As you get more comfortable with the whole process, you'll find yourself making considerably less of a mess. Here's a helpful thread on that topic, Keeping your espresso workarea clean

Have fun!

[Calespresso]

On Zendel's advice I tried Caffe Luxxe today. Thanks for the suggestion. I had a fantastic double espresso, and my wife had the best looking latte I've ever seen. Equally impressive were the baristas and the equipment.

I used to live within a five minute walk of the building in which they are located. I think I'd give up my own quest and simply stop by there daily if I still lived there!

I was also encouraged. My own shots are not on par with theirs, but I'm not far off. My crema is not as thick, but I think I can get there. (My latte art, however, is non-existent!)

Regards,