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Yeah, it's definitely not cheap to get into home espresso if you want any level of control and consistency to the process. I got a Bambino Plus, which I'm gene

Yeah, it's definitely not cheap to get into home espresso if you want any level of control and consistency to the process. I got a Bambino Plus, which I'm generally happy with. There are some flaws, but for "only" $500 it's a pretty competitive machine for my use-case. Unfortunately that's where the costs begin, not end. Generally "necessary" upgrades include a non-pressurized filter basket ($20), a bottomless portafilter so you can observe your pulls and make adjustments ($50), and a coffee distributor which will help significantly with consistent pulls on a consumer-grade machine ($50). You'll also need a scale ($50). And now you need an espresso-capable grinder. A lot of people use a Baratza Encore ($150), but the stepped grind-size adjustments can render it impossible to dial in correctly. For a continuous-adjustment grinder you're talking at least $500. There are very good hand grinders you could use instead for $100–$200, but grinding espresso shots by hand every time gets old fast. All in all with taxes, you're talking a minimum of around $750 for a bare-bones setup that will have a lot of frustration and difficultly with consistency to about $1,250 for a more recommended setup that will have you repeatedly pulling decent shots. Obviously I'm being a bit loose with the definition of "bare-bones", as plenty of people are happy with a Bambino ($350) and a cheap grinder ($50). But this is what I think would be the definition someone who prefers third-wave specialty coffee would use as a competitive alternative to going to their local coffee shop.

fatnoah 4y ago
FWIW, I have a fancier machine, but don't have any of that optional equipment. I have a decent and consistent burr grinder, but other than that my optional equipment is the tamper and a toothpick for distribution. This is mostly because the biggest variable I seem to deal with is bean quality and age, and the only way I've really been able to get consistent results is purely by feel based on how the beans look in the filter basket after grinding and a quick stir with the toothpick. The result is that I generally get the shot spot-on about 9/10 times. As for the 10th, an iffy shot can be turned into a decent latte. ;) In any case, I think all of the extra equipment definitely helps with consistency, but I think one can get good results with practice without all of the extras. At the very least, one could work their way up to that point.
- stouset 4y ago
  Surely you have a scale :) And if you have a fancier machine, I'm guessing you have a non-pressurized filter basket as well. At that point you're (I think) only skipping the distributor and the bottomless portafilter.
  - fatnoah 4y ago
    I don't have a scale, and I use whatever basket came with the machine, which I do believe is unpressurized. I don't have the bottomless portafilter, though. I feel like eyeballing pressure gauge and the flow from the regular basket is usually sufficient for me to ascertain the quality of my grind, tamping, and distribution.
  - newaccount74 4y ago
    Not sure what you need a scale for. Typically the grinder has a timer. If it's not enough coffee, you turn the timer a bit longer, if it's too much coffee, you turn it a bit shorter. The extraction amount can be estimated by eye, or you can also just look at the color of the crema to determine when to stop extracting. A scale is nice to follow instructions if you've never used an espresso machine before, but I don't think it is necessary. Or maybe my taste buds just aren't discerning enough :)
    - ubermonkey 4y ago
      >Not sure what you need a scale for Espresso is a pursuit that rewards precision. Eyeballing your shots and trusting the timer are things that will produce wild variance in experience. Shot scales are tremendous assets. It's a category of thing I didn't even know existed before I got my machine. A pal sent me one as a "welcome to the crazy coffee club" gift, and if it broke tomorrow I'd order a replacement from my phone before I left the kitchen. With it, I can track my extraction precisely. I go in with 20g of grounds, and look for a 40g shot ideally extracted in 23-25 seconds.
    - fatnoah 4y ago
      > A scale is nice to follow instructions if you've never used an espresso machine before, but I don't think it is necessary. Or maybe my taste buds just aren't discerning enough :) I manage to get a very good shot 9 times out of 10 just by eyeballing things. A scale might help, but I feel like my biggest variable is the state of the beans I'm using. I'll generally grind older beans a little finer, and fresher beans a little less fine to get the nice "fluffy" output. Based on that, I'll level and tamp, and adjust tamp pressure with older beans needing a bit more pressure. When pulling the shot, I also look at the flow and crema color to know when to stop. I started with timers and scales and rarely got a good shot, thanks to the varying quality of my beans. Learning to read the beans and adjust accordingly is what worked for me. For those with better quality beans, scales and measures can definitely help create reliably reproducible results.
lostlogin 4y ago
To add to this useful post - you can get second hand grinders from cafes quite cheaply. To avoid the massive ones, the models like the Super Jolly can be fitter with an entirely compatible hopper from a mini. The Mazzer ones are indestructible and can be painted to look pretty special. They might not have quite the kudos of the fancier models though, and are more of a dependable workhorse.

fatnoah 4y ago

FWIW, I have a fancier machine, but don't have any of that optional equipment. I have a decent and consistent burr grinder, but other than that my optional equipment is the tamper and a toothpick for distribution. This is mostly because the biggest variable I seem to deal with is bean quality and age, and the only way I've really been able to get consistent results is purely by feel based on how the beans look in the filter basket after grinding and a quick stir with the toothpick. The result is that I generally get the shot spot-on about 9/10 times. As for the 10th, an iffy shot can be turned into a decent latte. ;) In any case, I think all of the extra equipment definitely helps with consistency, but I think one can get good results with practice without all of the extras. At the very least, one could work their way up to that point.

stouset 4y ago
Surely you have a scale :) And if you have a fancier machine, I'm guessing you have a non-pressurized filter basket as well. At that point you're (I think) only skipping the distributor and the bottomless portafilter.
- fatnoah 4y ago
  I don't have a scale, and I use whatever basket came with the machine, which I do believe is unpressurized. I don't have the bottomless portafilter, though. I feel like eyeballing pressure gauge and the flow from the regular basket is usually sufficient for me to ascertain the quality of my grind, tamping, and distribution.
- newaccount74 4y ago
  Not sure what you need a scale for. Typically the grinder has a timer. If it's not enough coffee, you turn the timer a bit longer, if it's too much coffee, you turn it a bit shorter. The extraction amount can be estimated by eye, or you can also just look at the color of the crema to determine when to stop extracting. A scale is nice to follow instructions if you've never used an espresso machine before, but I don't think it is necessary. Or maybe my taste buds just aren't discerning enough :)
  - ubermonkey 4y ago
    >Not sure what you need a scale for Espresso is a pursuit that rewards precision. Eyeballing your shots and trusting the timer are things that will produce wild variance in experience. Shot scales are tremendous assets. It's a category of thing I didn't even know existed before I got my machine. A pal sent me one as a "welcome to the crazy coffee club" gift, and if it broke tomorrow I'd order a replacement from my phone before I left the kitchen. With it, I can track my extraction precisely. I go in with 20g of grounds, and look for a 40g shot ideally extracted in 23-25 seconds.
  - fatnoah 4y ago
    > A scale is nice to follow instructions if you've never used an espresso machine before, but I don't think it is necessary. Or maybe my taste buds just aren't discerning enough :) I manage to get a very good shot 9 times out of 10 just by eyeballing things. A scale might help, but I feel like my biggest variable is the state of the beans I'm using. I'll generally grind older beans a little finer, and fresher beans a little less fine to get the nice "fluffy" output. Based on that, I'll level and tamp, and adjust tamp pressure with older beans needing a bit more pressure. When pulling the shot, I also look at the flow and crema color to know when to stop. I started with timers and scales and rarely got a good shot, thanks to the varying quality of my beans. Learning to read the beans and adjust accordingly is what worked for me. For those with better quality beans, scales and measures can definitely help create reliably reproducible results.

lostlogin 4y ago

To add to this useful post - you can get second hand grinders from cafes quite cheaply. To avoid the massive ones, the models like the Super Jolly can be fitter with an entirely compatible hopper from a mini. The Mazzer ones are indestructible and can be painted to look pretty special. They might not have quite the kudos of the fancier models though, and are more of a dependable workhorse.