This is for all of the other lurking fence sitters thinking about getting their hands (and counter tops, floors, walls) dirty. No, I can't brag about some great new technique, just support for those also on their first days.

First off, it isn't that hard to get started. No, the espresso isn't the best I've ever had, but it compares with what I've been served in good restaurants and average coffee shops. The good news is I've made shots like pictures on this site. Unfortunately, they are like this one, from the FAQ "Perfecting the Naked Extraction":

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I am starting with all used equipment (a la cimbali jr. and a mazzer major). These have been a delight to work on with very few hitches. These are large pieces of equipment with easy to see and easy to understand layouts. I went this route as I could get more for my budget (under $1k) and learn about the equipment along the way while cleaning/reconditioning. The problems I have encountered are all related to reducing variables.

That's it. That's the lesson: reduce variables.

Get good coffee. I tried the bad stuff "to get a grinder in range." It didn't give enough useful information to get anywhere other than approximating the fineness of grind. Something you'll be able to find pretty quickly with decent coffee...and you'll be able to see what happens in the cup. Bad coffee simply is bad. It didn't tell me if I was doing anything right. Of course, I'm not doing anything right, but I want to know it isn't the coffee's fault.

A scale. It's my next purchase. I have no idea how much coffee is going into the portafilter based on the fill and swipe method. Since nothing has settled in a routine, I am flailing around from shot to shot trying to figure out what to change and what to repeat (or even how to repeat). A scale will take one more variable out.

Things which have worked well: spend a lot of time in the faq section here. It's wonderful and answers nearly every question. Try the WDT, it helps, it reduces the distribution variables. A naked portafilter is a humbling experience, and while I don't regret it, it would be nice to not see my mistakes decorating the room.

Again, thanks for all of the effort people have put into this site. The resources found here are truly astounding and appreciated. For those still on the fence, don't be afraid to roll up your sleeves and dig in.

Suggestions or criticisms from others are most certainly welcome. I've been debating trying other baskets (currently using a triple), adjusting the OPV, and such, but I think I want to try to get things under control with what I have before haring off in new directions. My next task, as I see it, is getting consistent headspace from a consistent dose.

Hi Michael, You are on the right track, I do not know what coffee you are using, but be sure it is fresh...
somewhere in the 4 days to 2 weeks post roast range. If you are using some of the "triple friendly" blends like hairbender you could just continue on with what you have. I switch back and forth between a 14g double basket and a 18g triple, depending what coffee I'm using.

I was previously using the 30lb tamp and have switched to the "finer grind-lighter tamp" technique. With my grinder now (produces a light, fluffy grind) I am just using a undulating motion until final tamp force is applied. I would recommend sticking with your perfecting an even distribution & leveling, the scale will be a big help.

And a quote from a fellow H-B'r may be helpful:

Just relax. Be the tamper. Feel the force flow through the coffee. Make a good shot!

If you've read around on the site, you may have seen arguments about whether to dose in the Italian range at around 13 to 15 grams for a double, or in the range preferred by most top cafes here, around 18 to 20 grams. Like all arguments that deal with taste when both options can taste very good, this one is interminable. Suffice it to say, some coffees work better at low doses, some at high.

So why am I bringing this up here? Simple. Italian espresso machine groups and baskets are designed to make 7 gram singles and 14 gram doubles. This is true for some groups more than others; it is particularly true of the Cimbali group.

You will be surprised how much easier it is to learn how to make perfect 14 gram doubles than 18 gram ones. But the explanation is obvious; you'll be working with the group and basket, not against them.

Thanks for the helpful suggestions. Yes, I'm using Hairbender. It's hard to avoid around here in close-in Portland. I'll have to confess that it isn't my favorite blend, though I am using it because I am very familiar with its taste and it is easy to get fresh around these parts. My favorite local? That has to be Spella, but that isn't exactly a fair comparison since he roasts his own which he pulls on a rancilio commercial lever.

another_jim wrote:So why am I bringing this up here? Simple. Italian espresso machine groups and baskets are designed to make 7 gram singles and 14 gram doubles. This is true for some groups more than others; it is particularly true of the Cimbali group.

That is certainly something I am thinking about. As I alluded to above, I only have a triple basket. Even with this I am having some issues with hitting the screen. As soon as I get a scale, my next pound is going to be dedicated to smaller doses with a larger headspace. I suspect that will help with some of my explosive extraction syndrome.

The two most significant things I learned from my first pound of coffee. 1. A pound of coffee does not last very long. and 2. Learning to make espresso at home takes a lot of coffee.