Cross-posted from coffeegeek.com due to lack of responses (original question at http://www.coffeegeek.com/forums/espres...ons/549991 )

Hi All,

I'm looking for tips and help regarding technique and equipment. I have the Saeco Via Veneto. As a first attempt to try to make something resembling a real espresso, I depressurized my portafilter. But, I did not replace the reddish O-ring nor did I replace the handle. My set up now seems to look most like this: http://www.youtube.com/watch?v=1UqDmBS8S7I I am attempting to get espresso that looks like that too...
So far my espresso shot time is very fast. The shot starts of mainly black, becomes paler and yields little to no crema. It is not sour, but is quite bitter and has absolutely no sweetness. I have used store bought lavazza oro pre ground coffee. I assume this is not good enough. I then went to a local café and had them grind me their favourite espresso blend. Later that day and the next two days I tried pulling shots and there was little difference. Still a very fast extraction with hardly any crema. I have reviewed distribution and tamping and tried my best to follow these guidelines: Click Here (http://www.home-barista.com) . At this point I only have a plastic tamper...I will be replacing that with a proper one soon.

I have learned that grinding right before I pull the shot is important and that the grinder is more important than the espresso machine. I would like to get a Burr grinder but am a student and can't afford $200+ on this so I looked into getting a Kyocera hand burr grinder.

Questions:
1) Is it even possible for me to get a rich, sweet, syrupy shot filled with crema as seen in the youtube video with a via Veneto?
2) Will a Kyocera hand burr grinder yield coffee that is fine enough for what I'm looking for?
3) Can a professional tamper really make the difference over a plastic one, even if I employ the right technique and apply the correct amount of pressure?
4) What kind of coffee yields the best crema? Is it even possible to accomplish what I want by buying whole beans from the supermarket if I get something "high quality"?
5) I don't understand all the youtube videos I see where shots are like 80-90% crema. Is this what espresso is supposed to look like? It's never served to me like that when I go to caffes here in Montreal...

Thanks very much!

I've pulled good shots using a Kyocera-burr grinder (Porlex) in the past when my main grinder was down for repairs. You still need a good quality bean to start with. I would be surprised if you can find that quality at a supermarket. Even Whole Foods, which carries locally roasted beans from the likes of Four Barrel, Ritual, and De La Paz, is only an "emergency" source for me as those beans are often kept on the shelves too long for reliably pulling espresso (I find that more than about two weeks from roast things get dicey).

I'd look at local roasters first, then, failing that, mail order.

Best budget espresso blends
Quality budget coffee options in Canada?

may provide some hints.

No matter what Starbucks says, "blonde" or not, many here believe that by the time you've roasted your beans and they start giving off that sheen of oil, you've gone too far to taste the coffee in your espresso.

As far as what espresso is "supposed" to look and taste like, there are probably some good pointers in the Cafes section as to where you can find a better-quality cafe in your area.

First off, you will never get anything decent from pre ground coffee, that is just the way it is. You should be able to get a decent espresso using a hand grinder which will save you a bunch but don't expect to get shots like you get from a cafe. I just got a new zassenhaus grinder for $5 at a flea market. The guy though it was some kind of spice grinder.

Fresh coffee is the second must, no market coffee. Order it from an artisan roaster. If there is no roast date on the bag, don't bother. By fresh I mean roasted between 3 and 10 days ago. Don't get hung up on crema. While it is a sign of fresh coffee, it is not necessarily a sign of good coffee. I could pull you a shot of espresso that is 100% crema and tastes like road tar. Some beans produce a large amount of crema while others (like washed coffee's) do not. Focus on the taste, you drink with your mouth, not your eyes.

ATobin wrote:Questions:
1) Is it even possible for me to get a rich, sweet, syrupy shot filled with crema as seen in the youtube video with a via Veneto?
2) Will a Kyocera hand burr grinder yield coffee that is fine enough for what I'm looking for?
3) Can a professional tamper really make the difference over a plastic one, even if I employ the right technique and apply the correct amount of pressure?
4) What kind of coffee yields the best crema? Is it even possible to accomplish what I want by buying whole beans from the supermarket if I get something "high quality"?
5) I don't understand all the youtube videos I see where shots are like 80-90% crema. Is this what espresso is supposed to look like? It's never served to me like that when I go to caffes here in Montreal...

1) Well, that's certainly not the best machine on the planet, but the short answer is yes, you can get the sort of shot you (and we all) desire from a Via Veneto.

2) Yes.

3) Tamping is the least important part of the equation.

4) Well, I suppose one could say "robusta," but the real answer is ANY coffee -- as long as it's FRESH!

5) Every espresso shot looks like that, but you don't see in because a) the shot you're being served is in a(n opaque) cup, rather than transparent glass, and b) the crema also being to dissipate as soon as the shot finishes.

You are much better off buying fresh beans from one of the roasters on this list -- click on the link, and scroll down to you reach Canada.

Cheers,
Jason

Thanks for the helpful responses! I bought a hand burr grinder and am already getting far better results. I can finally slow down the shot time and am getting better flavour. Next step = fresh beans

ATobin wrote:What kind of coffee yields the best crema? Is it even possible to accomplish what I want by buying whole beans from the supermarket if I get something "high quality"?

IIRC robusta does produce the most crema but you don't want to use it unless you find your espresso to be lacking rubber tire flavors. Just about any good, fresh beans will work. Don't seek out crema just for crema's sake. It tends to be a good sign if you're doing things right but it's not the end-all-be-all.

ATobin wrote:I don't understand all the youtube videos I see where shots are like 80-90% crema. Is this what espresso is supposed to look like? It's never served to me like that when I go to caffes here in Montreal...

Yes, it should look like that. Most coffee shops around here (or across the US) don't serve espresso like that either. Good coffee shops, on the other hand, do. Consider where you're getting your espresso from.

Montrealer jumping in: you can taste good shots and buy fresh coffee at Cafe Myriade, Cafe Neve, Caffe in Gamba (largest selection of artisanal roasters), Flocon, Pikolo, Entre La Plume Et Le Cafe, Lapin Pressé, and a few others too (ask at these shops). And more every month these days, we seem to be on a roll.

Thanks for the recommendations. I appreciate the local cafe advice and I plan to visit cafe in Gamba very soon. I'm just a little intimidated by walking in and asking the barista a bunch of questions about brewing methods...even if it is their passion. Another place I'm considering ordering from is http://www.sainthenri.ca/ (cafe st. henri) which offers a blend called "godshot"...I hear good things about it.

In Gamba and Saint Henri (which I should have included in my list before - there's just a bunch more now to keep track of!) are owned by the same guy, so you should be able to buy the Godshot blend at both places. Staff at either should be more than happy to talk to you, unless they're really slammed. I might lean towards Saint Henri, especially for questions about brewing methods other than espresso - they do all kinds of workshops, cuppings and tastings there, so they're more expressly geared towards education.