claire,
Michael gave a wonderful tutorial about a year ago, but I can't find it. I've searched by my name and his. It was FAQ worthy. If you can find it, it is fantastic and helped me master my espresso maker.
Jo

I sorta sent him an email in case he doesn't see this.

Thank You Jo and Jessy! Because after all...I am an espresso virgin.

Actually, we tried it out and it looks like it's going to be fun to use. I would like to get a little more proficient however. I really like the hot steamed milk for making cocoa too, which I've already tried. It came with some pods, but I'd like to try using our own coffee; even though it's something else to clean. I'm loving the warm cups on top!

Claire, Michael will probably want to know the make/model of the machine, which will tell him if it is steam driven or pump driven. You might want to post that now so he has the information when he does see this thread.

Also, you will def need a burr grinder for grinding espresso. A blade grinder isn't going to be able to do the job.

Beanthere dunthat, the information is posted in the first link. Currently, we're grinding our beans fresh from the store where we get them, when we need them. I think their machine is a burr grinder, which is why we haven't gone there yet! We are seriously running out of counter space; I may have to see where else I can relocate some equipment when the time comes.

Beany coulda handled this but after laughing during my innaguration as King of the Bean she wouldn't dare...

Jessy rattled at the doors of my cage to get me to read your question. I started a new job and have been buried with new challenges for a month and barely have time to swing by right now.

Claire, I'm not familiar with that particular machine but the theory of getting a good pour is the same. The results will definitely be inhibited by the linitations of a machine, the blend, quality, and freshness of the bean, and ultimately by your technique. I have a machine that cost more than braces for my niece and I still manage to get lousy shots way more often than I wish.

Here's a copy and paste of something I wrote on the Appliance forum last year:
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A little bit of knowledge should help sort out some of the points being expressed here. Great coffee comes from understanding and by then chasing down the methods and hardware that can make it happen. Warning! This is a slippery slope, in that nothing culinary on earth is as finicky, and so subject to tiny mistakes as is coffee. Once you start up this path, perfect bean juice obsession can lead you into a kind of pergatory... an insanity that can be very expensive. Of this I can speak with much clarity and assurance.
1. Beans need to be fresh. Once roasted they can keep 10 days, maybe squeaking up to 14 days, but no longer than that. Air and moisture is coffee's natural predator so air tight storage and no freezers because of the condensation (moisture). Once ground, flavor loss begins immediately, and the difference between a great drink and so so, or down-right bad, is a matter of minutes. So you want fresh beans and a grinder. Hard core espresso afficiandos need a burr grinder, hardest core drinkers, a conical burr grinder, average non espresso coffee drinkers will do ok with a 20 dollar blade grinder. The degree of the grind (fine to course)must be matched with the style or method of preperation.

2. Ultimate espresso requires the correct water temperature to extract the desired flavor compounds (over 600 different identified compounds- more than fine wine). The temperature needs to remain stable throughout the entire extraction process- 202-205 farenheit, depending on the bean and the degree of roasting.

3.Correct water pressure is required to push the water through the grinds and at a pace slow enough to dissolve the flavors, but fast enough so as not to over extract the bitter aspirin-like flavors of caffeine. The target is 22 to 28 seconds depending on the bean, the roast, and the equipment. Department store priced units are typically unable to fufill this pressure requirement and always unable to sustain the temperature requirements stated above.

4. Points 1-3 is what drives the obsessed-for-espresso-perfection junkie to financial insanity. Java Man's advice at this point becomes paramount; if you're satisfied with what your equipment can produce, if you've never had a store bought espresso that you didn't like,then don't worry about the ramblings of a coffee lunatic. BUT, don't spend money on equipment if you haven't had a chance to taste the results first. If you like it, go for it and don't look back. Enjoy your freedom and your life.

I got into this a long time ago, over 30 years, and for me it's too late; I know too much. I spent 6000 on a machine for my home and still strive for better results (remember what I said about insanity).

For years, coffee had the influence of the stock market much like oil today. It is still a powerful force in the world. "What coffee brewer should I buy" is not a simple question to answer.

Go forth and achieve great bean juice!
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So, with that said Claire, make the best of the machine that you have. Your desire for a burr grinder is more important than you know. If the goal is to dissolve the chemistry outof the ground bean by using water as a solvent, it's important that you offer the water the very best opportunity to do it's job. A typical grinder chops up the beans in to all different sizes, from powder to chunks. If the best of the flavor is extacted in about 25 seconds of very hot water, you can see that a chunk won't give up the stuff while powder will give up too much. Anyway, I'm drifting here...

Figure out what works for your machine. Pay attention to the grind size, the water temp, the amount of pressure packing the grounds into the porta filter; try to be exactly the same in your technique; particularly how much goes into the filter, how hard you tamp, and shoot for 20 to 25 seconds to get about 3/4 of an ounce in each shot glass (1 1/2 oz total).

The very best baristas try not to change anything but the grind coarseness. If the the volume of grinds, tamp pressure, and time remain constant, the only variable to change is the grind. One more scientific thought; coffee is very hydroscopic; if moisture is in the air, coffee absorbs it, if the air is dry it pulls moisture from the coffee. That's why we adjust the grinder. On a typical Seattle spring day, from cold mornings to warm afternoon to cool evening, in the shop we might have adjusted the grinder 20 or more times a day. At home we don't change it nearly as much but again, if anything changes, it should be the coarsness of the bean.

Had enough? One more thing. Coffee expands when water hits the packed filter so be sure not to overfill it. Test that by looking at the spent "puck" after pouring a shot. If you have a big impression from the screen screw (unless you don't have a removable screen)pack a tiny bit less in.

Pay attention to every shot, every detail, every time and you will get it. In many years of professional and personal culinary pursuits, I've not found anything as finicky as coffee.

Whew, I need a coffee!

michaelp

Here is a link that might be useful: the goal...

Michael, Beany, Jessy and Jo, Thank you for helping me! Michael, I appreciate that you came by to give me the benefit of your expertise. My dh was especially impressed by your pictures, especially the feather in a cup. I agree with you that this is a slippery slope, and it seems everyone has a different preference. I liked your specific temperature description, along with point 4, and the advice to enjoy my freedom and my life. My dh is far more particular on this point than I yet there is coffee I won't drink, especially if any bitter notes are present. Currently, we do vacuum seal our beans and use them soon thereafter, rather than let them hang around too long. (There is a certain level of coffee geekiness present in our household, with the vacuum pot holding first place for a weekend cup around here.)

Coffee and tea brewing seem very similar in a way, green teas being different than black, etc. Thank you for sharing your expertise, and honesty about still getting lousy shots on occasion. It's good to know that it can still happen to an experienced barista like yourself. Thank You for taking the time to share this with me!

Oh my....I think I need a trip to the Coffee house...
Linda C

Linda, Me Too! Lucky for me it's only a few steps now to my kitchen...Michael's pictures are mouthwatering, aren't they?

Lousy shots, lots of them, go with the territory. One of the most knowledgable espresso gurus I know, David Schomer of Seattles Espresso Vivace, told me that 80% of the time, he gets great shots. That seems about right to me. In a professional setting it can take two or three throw away shots to get the grind right just to start the day. On a busy day, minor adjustments are done in the course of a day; each shot tells you how things are going and you adjust as required. On a slow day, just like in your kitchen and mine, we have no idea if our first attempt has the correct grind settings for the atmosphere (hydroscopic, remember?) and typically the first shot is not the best. So it all boils down to our individual degree of perfection and personal insanity.

Claire have fun with it; it's amazing how elusive coffee can be.

michaelp

Sorry, Claire. I miss those inserted links sometimes. I blew right past it. :/

Michael, I could have, but a) I knew you probably had it already typed out someplace LOL! b) you explain is so well! c) the last time I went there, someone with a grudge and nothing better to do with their life made trouble. So now I just consume the stuff and complain about the lack of decent roasters. :D

BTW, MIchael, I doubt seriously that you watch daytime TV, but I nearly laughed my butt off Friday watching General Hospital. One of the characters is supposed to be a coffee importer. They showed an open bag in the warehouse (an incoming shipment from Venezuela) and instead of the coffee being green, it was roasted. Ummm...riiiiiiight.