Reading posts on "cool hunting" I came across this one:
http://www.coolhunting.com/food-drink/a-guide-to-pro.php?
Nice, informative, good photography. But it leaves out the crucial issues of prosumer espresso. If you want to do solid, consistent espresso in your house, you have to be willing to sacrifice time. That's the short version. The longer version breaks it down into space, the beans, the money, and the time. Feel like reading some more? Okay, come on then!
The space: a mid-level espresso machine is bigger than a toaster, and so's the grinder. Chances are they're two or three times as tall, too. Not something you can just whip out from under the counter, it's more like a KitchenAid. And you need room to work, too. Better get a separate kitchen or a separate closet because everything will just smell overpoweringly like coffee. Which is great until you can't sleep at night or taste anything else. The grinds and the oils get into your clothes, your hair and follow you around for days.
The beans: are you getting them freshly roasted? if not, after a week they won't be the same- inconsistent. As good? Maybe, but the point is they'll taste
different, which is the thrust of the article. Different ≠ consistent. Different how? well, 5-7 days after roasting, the beans have fully degassed.
'Scuse me? Say what?
Degassing is a cool-down period for the beans to sweat out oils and release trapped (ahem) gasses inside, which will change the flavor profile. You've then another 4-5 solid days to grind and pull. After that, well... I like to think of roasted coffee like any baked good: there's a shelf life to bread and cookies. Maybe they're more like peanuts than cookies, but I never grind peanuts and make hot beverages from them. (Hm, that might be a fun experiment- a tangent to be continued another day).
So if you're not roasting at home yourself (I am NOT covering roasting here, this is long enough for one of my rants) you've got to buy beans fairly regularly, fairly fresh. And those tend to be pricey. Most of the shops I go to that sell espresso-quality coffee (no, not Whole Foods, sorry) don't sell in small quantities. So you're looking at $15-20 every week you want to be able to make coffee at home- and that's our segue into money.
The money: considering beverage prices, it could pay for itself in a few years, depending on how much you drink. Honestly, after a couple years you'll have spent more on beans than the machine, grinder, and all those cute toys like tampers and knockboxes. You can easily spend $1200+ on a good setup. I last seriously considered this on my own between 2006-2008, which is why I've so much to say on the subject) and those were rock-bottom prices then. $15 a week on coffee beans is that much in eighteen months.
The time: this is the most important dimension. It takes more time than making a pot-o-joe. You have to warm up the machine, and grind a few test shots to make sure it's calibrated, and then start pulling. This could take awhile. Sorry to kill the fantasy, but you can't just roll out of the shower and pull an "I just saw God" shot with the Washington Post in one hand while waiting for your toast to warm; you have to taste your way through it. To use another baked goods metaphor, if you want a piece of fresh apple pie, and you don't want to bake it yourself, you're really better off going to a place that is set up to make it and is expecting you (eg. a bakery, hopefully right next door to a
Gimme! Coffee or other.
It seems the home espresso thing is best set up for someone who has no job to rush to, or is ok with just doing it on the weekends. You picked up fresh beans on Thursday or Friday. Espresso for you and your friends or spouse, no rush; because when your coffee moment is over you'll have to clean up. Clean out the portafilter, group heads (the oils will get funky and you won't have great coffee next time if you don't) and maybe even the grinder. There are coffee grinds everywhere. Oh look, a stack of dishes, too!
Let's face it. If you have that kind of space, money, and time- you're already living in a swank neighborhood and went to the local espresso joint- you paid someone to make it for you and got on with the day doing something more jet-set than (no offense to all my friends who are amazing Baristas and amazing people) a Barista's job in your house. Some people really enjoy it. But it's a real labor of love and a minority calling for those who can afford it since it's essentially skilled, manual labor.
The worst news of all: I find that most people don't want straight espresso, they want to drown it in steamed, textured milk; so they can barely taste the difference between all that hard work, and what you got yesterday from Starbucks. So what was the point of all that?
I've had some really great moments with coffee at home with a $100 burr grinder and a french press. No reason you can't do the same, or even cheaper with fresh beans ground at the store once a week.