Hi everyone - I am new to espresso, though I have been a home-roaster for a couple of years now, and a coffee enthusiast long before that. I recently bought a used Francis!Francis! X1 as my first machine, though I am still stuck with a blade grinder. I have been reading a lot on this site and others regarding the proper way to prepare a shot and finally put two suggestions into practice. I borrowed a scale from the owner of the homebrew shop I frequent (I brew my own beer as well) that he uses to measure hops and which measures in grams. I also bought a regular bathroom scale at a garage sale for a couple dollars. With these I was able to accurately measure my doses into the portafilter and also make sure that I was using thirty pounds of pressure to tamp (using a 1/4 cup measuring cup, since I don't own a tamper yet).

The difference was immediately noticeable: the shots looked better coming out of the portafilter, they were more consistent in the length of pour time, and they certainly tasted better as well. Overall, I am pleased with the results and will continue with this until I become more consistent without the aid of the scales.

And if I am impressed with these improvements, imagine what it will be like when I actually get a good machine and a good grinder! Unfortunately, that is likely still a few years off, since I am a stay-at-home dad, a full time college student at night, and have no job. However, if my shots and milk-foaming ability continue to improve and my wife likes the results, perhaps I can convince her that we need to upgrade sooner. I hope to get a good tamper, a bottomless portafilter, and at least a Capresso Infinity by Christmas time. Though if anyone wants to contribute to the "Help Zach make better espresso" fund, feel free donate equipment and funds. Thanks again for all the help and tips that I have received from all the knowledgeable folks on this site! - Zach

Welcome to a lifelong hobby, obsession, calling, career.....

Remember, when good espresso equipment is beyond your budget, you can still make some of the best coffee in the world with a blade grinder (shake it), a kettle and a french press.

Marshall (former starving student)

Marshall wrote:Remember, when good espresso equipment is beyond your budget, you can still make some of the best coffee in the world with a blade grinder (shake it), a kettle and a french press.

Thanks for the welcome. Actually, that has been exactly my normal morning routine for several years now and still outnumbers espresso mornings. It is easier and faster with less cleanup, which is good when I have to worry about when the baby will wake up. But even though press coffee is great, it doesn't quite compare to the mystique of the grind, dose, tamp routine. I think what I am enjoying most so far is the challenge of producing a great shot. With the french press, it is more or less the same no matter what I do, though I do experiment with steeping times to see how that affects flavor. With espresso, it is a constant challenge to get dosing, tamping, temperature, pressure, and other factors to work together to create a good coffee experience.

I actually found out this morning that I have been underdosing, though I thought that I may have been overdoing it. I attribute this to the F!F! 53mm portafilter and basket, which I think may have less volume than a 57 or 58mm. The basket is heaping by the time I get 12g in and I have to tap it a few times in order to be able to fit just 14 or 15g. I am still working on getting all of my variables right, but it will probably still take a while.