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Who cares what billionaires like to consume as most likely don't know great coffee from something from Charbux? It doesn't take crazy expensive equipment to create superb espresso/milk based drinks.

Out of curiosity what roast level would you consider that? I find that I like all coffees I roast around full city as that gives coffee/roast notes and a touch of acidity to keep it alive. Have also been favoring dry processed coffees to give me the bold/rustic 'low end notes' and heavy body. I...

Yeah spot on MntnMan62... some tend to think that the more you spend the better the end result, but that's far from reality. Skill/effort/patience followed by good quality/fresh coffee then grinder and machine is what I consider the order of importance. Also don't see why people think...

I wouldn't care for a NZ grinder as I'm not into single dosing and can't stand the design, especially the wood accents. Having said that, even the OEM burrs in a NZ are much more costly than $35. If anybody with any sense of judgment thinks something like this might be even remotely possible...

There are some great members here no doubt. One thing that gets old is the SPAM type issues, but the moderators handle it well. Thing I like here is that most are willing to share experience/info without being too judgmental. Some forums are a bit much with the senior member butt kissing. Like...

I spend approximately $700 yearly on green coffee specifically for espresso. Recently did the math and what I roast/extract daily for my consumption as well as what the family consumes it costs around $4.50 per day. That factors in the coffee I roast as that's all I consume as well as the...

For straight espresso and the occasional milk drink it's hard to beat the performance/longevity/durability of the Silvia. I know some can't figure out the thermal 'issues', but it's not difficult with a bit of time/effort/patience. Regarding consistency, I've cranked out 5 doubles in a 12-15 min...

Thing is there's a reason some things aren't produced with great expectations in mind as in the real world they won't work effectively/efficiently long term. Most temp control setups are lacking compared to doing that manually and built-in grinders are not a great idea as regardless of how the...

For those that want easy push-button convenience/repeatability and end up with something that barely resembles espresso, then a super auto might fill the bill. I'd recommend using that kind of a budget and get a REAL machine/grinder that will last years and be capable of cranking out espresso...

When you cleaned the grinder were you careful in seating the top burr exactly the way it came out? Also, as coffee ages it will require fine tuning changes, usually needing a bit finer day-by-day, but that can vary depending on the coffee (oily, etc.). Anytime a grind change is made toward the...

For the yuppies that lack skill, intelligence or determination to make great coffee at home yeah Charbux is the answer. Howard Schultz has said many times they sell an experience, which is true as their products are seriously lacking. For those of us that actually care about every step involved...

Do explain... with our mobile setup we had an awesome 2 group Nuova Simonelli machine/grinder (Italian high quality) that I controlled manually for every extraction as well as texturing the milk by hand for every single drink. Nothing done volumetric/automatically... I kept the grind dialed in...

A lot of what you find on Google searches is simply opinion based, nothing more. A mobile setup really fills the bill in certain environments, demographic locations, etc. When we ran our mobile setup at a daily spot many of our customers didn't care to sit back and relax, the just needed...

Those fuel/heat sources might be 'original', but not as efficient or consistent as electric. I take my temperature measurement quite seriously, going as far as a nanodegree...

I'm a fan of simplistic/hand made... I fly around the world to hand pick my coffee right from the tree, process it then let it dry to an optimum level in the natural sun, then I bring it home to roast each bean individually with a 20x magnifying glass followed by letting it age exactly 8 days...

Opinions vary, but the last people I'd trust for those asking for advice is those leaving Amazon reviews. Most of those doing so receive free or discounted products and will surely say pretty much anything for that reason. For the specialty items it's best to visit forums where actual users...

Well yeah I'd push for the Silvia since I have one and it's been fantastic since day 1. It can be a bit temperamental regarding finding the sweet spot temp wise, but once you do it's quite easy to maintain with time/temp surfing. Some don't like the 'less polished' look of the Silvia, but I...

ECM makes quality equipment... based on what bit I've read on the Casa V is it quite similar to the Silvia, but has a more polished look, has a more convenient OPV adjustment and it offers a brew pressure gauge. Being $1,000 is a bit much for a single boiler machine, but really depends on what...

Opinions surely vary... do me a favor and go push a button on that overpriced mediocre contraption some buffoons would call an espresso machine and drink the pathetic sludge from it... and be happy. I've got actual hands-on work ahead of me.

After each batch I roast I crack a few open to look at/smell what took place during the roast process. Underdeveloped (usually roasted too fast or too hot initially) can look/smell great until it's ground then you end up with highly acidic grass/citrus notes that overpower all else. I'm not a...

Don't agree as this world was built primarily hands-on. The lazy asses can do all the button pushing they want, but without serious labor nothing will ever get accomplished.

You do make some great points and I definitely agree that the coffee used is by far the most overlooked part of the equation. On various forums the coffee nerds go on and on about the grinder, grinder, grinder... NO you must have good/fresh coffee followed by skill then the grinder, espresso...

Just when I thought people couldn't get any lazier/less involved... to each his/her own I guess, but that super auto doesn't have a clue as to how good/bad things are going and make adjustments otherwise. Guess one man's sludge in a cup is liquid gold to another.

I hope people don't get paid to come up with lame sites/blogs such as that as it's rather non-educational on any level and seems to be more about pushing lousy quality brands as in appliance grade.

Keurig and espresso should never be used in the same sentence. Keurig is nothing more than mildly pressurized drip coffee. The machine build quality is somewhat of a joke with a short lifespan, the capsules are highly overpriced/underdosed and the end result regardless of settings is flavored...

I have to disagree on that as years ago my wife/I operated a full blown mobile setup. Espresso was the main focus (of course milk based drinks were in demand) as well as fruit smoothies, chai, etc. We had LOTS of daily customers that appreciated that we weren't a brick/mortar sit down type place...

Actually I don't care about history on any level as it doesn't affect how I live day-to-day and won't affect my future in any way. Do us a favor and snap/post a few pics of a typical extraction you are proud of. Some think appearance means little with an extraction, roasted coffee, etc., but I...

You're simply grasping at straws on the losing end of a disagreement. Also, who gives a damn regarding legalities anyway? I'm rolling as I have coffee to roast and superb espresso ristretto to extract!

Actually FAR from it as the machine/grinder are just devices to extract the very best a coffee has to offer when properly designed to do so and it takes a skilled operator to make the very best of a machine/grinder/coffee. No automated machine in existence will match what I can do with my setup...

Italians do make quality machines/grinders, but in stock form they're pretty good. It really takes tinkering to bring the best out of them and most of that cutting edge change has been here in the states. I imagine many of us take more pride in espresso than the typical Italian. The Italian...

Who cares what Italians do? They may have invented espresso, but it took Americans to jump onboard to perfect it.

If anybody truly thinks Nespresso can top a decent machine/grinder then that surely shows their lack of taste for good espresso. I'd say Nespresso devices are more of a joke than super autos. Not to mention stupid expensive for a small amount of liquid crap in a cup. Funny the articles go on and...

Dude, you're fighting a losing argument so do me a favor and go play with that overpriced disposable toy 'espresso' machine and stop wasting my time.

I'm far from religious, just been around espresso way more than most and know machines/grinders. I don't need a blind taste test to know super autos are among the most pathetic forms of espresso available. They have a place in the market, just don't expect anything great from any of them, plain...

Smart people, lmao? Usually the big spenders are the ones that 'know' the least and need something automated to make up for the lack of skill/intelligence needed. Defend the overpriced plastic/push button machines all you want and I imagine anybody that has the least bit of espresso experience...

More power to you, lmao... Back on topic, there is no automatic machine ever made that will compare with a semi-auto/manual type setup. More convenient/repeatable with no effort, yes, but the end result won't be close to awesome for most people.

If you expect an automated process to be near 100% flawless then you're the one that will be disappointed. You likely have a bit of buyer's remorse in spending thousands on a cheaply made/simple machine that is likely far from maximum excellence and you defend it for that reason. Reminds me of a...

The '15 bars of pressure' is marketing idiocy at best. Higher pressure doesn't lead to better extraction as some manufacturers claim, they just try pushing it as a top selling point. That's simply the absolute max pressure a vibe pump can reach, but factor in the restrictive plumbing of most...

My problem with a super auto is they appear to create what is barely considered passable espresso. The lack of brew pressure, low dose, rather coarse grind, etc. will definitely lead to thinner/weaker extractions. Regardless of brand/features there's gonna be no real comparison to a quality...

As mentioned, budget/expected use are primary things to focus on. Thing is achieving good espresso consistently takes a lot of time/effort/patience and it isn't for everybody. Other than the machine you also have to factor in a capable grinder, decent accessories like a tamper, scale, etc. Of...

Absolutely not and IMBHO pressure gauges are really only for newbies until they get a feel for the process. That being said, Breville equipped gauges are said to be a joke anyway.

My issue with Baratza is their grinders are decent, but just made cheaply and rarely last a decent amount of time without something giving out. Almost like planned obsolescence... they are innovative and do offer good grind quality for the $, but the build quality suffers. They seem to rush...

Thing is espresso takes a lot of time/effort/patience to really achieve something good consistently. Seems many think once they buy decent equipment, get decent coffee, etc. they will hit the espresso peak fairly quickly. I will be the first to say espresso is never mastered as so many variables...

I know some get caught up in trying to achieve ____ oz. in ____ seconds, but there are so many variables involved with espresso that every coffee is going to be different. Instead of focusing on numbers how did those extractions taste, as that's what really matters? Getting the flavor...

Sounds like you've really tried all sorts of things to figure this out, BUT I'd recommend getting rid of the single basket. Honestly singles are a joke and usually lead to frustration/wasted coffee. Problem is most singles baskets have an aggressive taper and require meticulous puck...

Call me 'crazy', but I honestly think it's a bit crazy to try roasting 700 lbs. within a 2 week (especially having never roasted) or less time frame as that's A LOT of coffee to get rid of before it goes south in flavor/body.

To slow the flow down for a more complete extraction it's really just a matter of dialing things in on dose and grind fineness, as you surely know. I can understand where you're starting as we all start somewhere. I can agree that using scales for extractions would be helpful for some...

Never actually 'cupped' in the traditional sense. Roasted to a full city level it's dominant on the cocoa side of things and has a bit of 'rustic fruit' if that makes sense. The texture is outstanding, which is what I strive for with my coffee choices, espresso extracting, etc. This particular...

There is no case to be closed as tamping is just one variable, not the do all/end all technique people want to believe. I can grind toward Turkish fine and not tamp at all and still crank out a 45-50 second 1 oz. double ristretto. Believe what you want, which seems to be the case when people...

Sounds like a diluted mess... then again Charbux sorta pisses on everything they touch. I'd be willing to bet that if they could actually pull off a ristretto double it'd be seriously undrinkable.

I will start buy recommending you start with an actual quality/fresh coffee as Charbux is quite a bit over roasted and likely far from fresh when you buy it. I honestly can't believe so many think the quality is there, when they've done nothing but bastardize everything coffee can be simply for...

FWIW manufacturers need to get over the stupid marketing hype when advertising things like a '15 bar whatever' as that's simply the absolute maximum pressure a vibe pump will generate, way more than is needed. What they need to focus on is a system that will give better flow rates/lower pressure...

Never tried a single origin Yemen, but one of the green blends I buy from Sweet Maria's for home roasting is part Yemen and makes for an outstanding espresso. Of all the coffees I've roasted it's likely my favorite yet. Only issue is the supply/demand due to what's happening in that country...

A 'rock hard' tamped puck won't let water through as the excess pressure will simply be diverted via the OPV (if the machine has one) or will just stall the pump. Jura can call it what they want as it's just preinfusion. They can claim it's to maximize the flavor of every crystal in the puck or...

Spot on and something as simple as the bottom of a shot glass (or similar) just lightly pressed to smooth the ground coffee bed is really all you need. With more involved machines that have proper pump/piston pressure, standard baskets, a fine/consistent grind the tamp is more important, but...

Over the years I've described machines based on their function. A 'true' semi-auto is one that requires the user to control the on/off flow manually. An auto is usually considered as one using timing or volumetric metering to automatically control the flow. A super auto is one that grinds...

I think Breville needs to get their head out of their a$$ to make a better product and stop trying to make everything as automated as possible. There are things that need to be done manually by the user that will always be more effective than some of the things they try to incorporate which...

I definitely understand hardness as I have a background in water treatment, have been around different treatment/softening systems, but can honestly tell you that using all distilled water (or R.O.) for coffee is not the best thing to do. Coffee needs some minerals for maximum flavor/texture and...

It's awesome that you have found a machine that simply works for you, but you being on your 3rd one kinda hints toward lousy build quality/reliability. When the 3rd one bites the bullet (or bean) maybe step up a bit for better espresso and drastically improved reliability. A Gaggia Classic or...

Might not be what you're looking for/or budgeted for, but a compact full auto machine is bean to cup, can do 1 to however many cups you want and most have a grinder bypass in which decaf (or whatever) coffee can be scooped into to give the user exactly what they want.