Posted Tue Jul 1, 2008, 6:39am Subject: Equipment vs. Technique
I'm a recent espresso fanatic. I've been roasting coffee for a few years, but have only recently dipped my feet into the espresso pool. I bought a used Mazzer SJ, because I wanted a good grinder. I bought a vintage La Pavoni lever machine and a SB Barista machine. I'm thinking about jumping up to a more reliable machine, but have a couple of questions. First, how important is technique in getting a great shot out of your machine? With both of my machines, I can get decent shots. Will my shots improve with a better machine, or should I master my technique before dropping a lot of cash into a better machine?
Technique is very important, but to some extent, the technique is machine-dependent. I started with a SB Barista, so I can comment about that part. I recently moved up to Silvia and have already gotten much better shots. It took me several days...maybe a week, to get better results. Part of what has made it consistently better is the addition of a PID controller (1.5 weeks in). Still, once you get to the point where the Barista (rather than technique) is determining the success of your shots, it's definitely worth upgrading.
Most people wouldn't consider Silvia the most "reliable" machine in the sense of consistency...especially without a PID. The Silvia has the reputation of being finicky, although I haven't come to point where I'm blaming it on the machine over my technique... My point is that I'm not recommending Silvia for an upgrade; I'm just stating my experience.
Thanks for the input Jordan. I'd like to go a level up from the Silvia, if I can find one for a good price. Maybe an HX, if I can find a good deal. BTW, I'm using a non-pressurized pf on my Bucks machine. Even with that, it's still only 'pretty good'.
It depends on your needs and your budget. Better machines are capable of more consistent production as well as higher rates of production. Being able to steam while pulling a shot is something that you can get accustomed to in a hurry and you will never go back! Silvia is NOT a machine capable of consistent production even with the best levels of technique. For that it needs to be PID equipped. At that price point (Silvia + PID) you can be looking at a better machine.
For point of reference, I went from a Rocky and PID'd Silvia (about 6½ years of use) to a Vibiemme Domobar Super manual and Mazzer Kony (admittedly, the Kony is a bit of overkill). The difference in those two setups is night and day. My espresso is not only better but far more consistent. As a general statement, the worst shots from the VBM are about the same as the mediocre shots on the Silvia. Your Mazzer SJ should serve you fine with a new set of burrs.
Technique is paramount for quality, but like others state better equipment can make excellence more commonplace. For example Kyle Glanville with a Silvia and $80 grinder covers what a master barista can do with humble home equipment.
Learn to taste and make excellent espresso then get better equipment because you want the better shots more often of the time.
I've ordered some new burrs, so I've got that covered. I can honestly say that I haven't played with my current machines enough. I don't use them every day, since I find it much easier to brew up some press pot coffee. I use my espresso machines on the weekends. That Mazzer SJ is a PITA to clean. Thank you all for the input. I think I'll stick to my current setup and keep an eye out for a good deal on a better machine.
You have a more than capable grinder and some capable machines. I wouldn't rush to upgrade. Rather get a feel for what your current machines can do. My first machine was a Gaggia Coffee Deluxe (very similar to your Starbucks Barista) and with my Super Jolly the shots were very very good. Learn what you have and have fun, in time very good espresso will result.
Tim, thank you for the advice. That video is awesome! From hearing Kyle explain overextraction, it sounds like that's my problem some of the time. I'll continue to research, read up, and experiment.
I should also mention: On my website, take a look at the How-To #12 - "Home Barista's Guide to Making Quality Espresso." It is quite detailed and written for the home barista on how to make espresso and what to do when things are not going as you would expect. I look at that article as an ongoing effort, so if you find something not addressed, let me know. (It's a non-commercial site- I sell nothing and there are no advertisements).
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
= No New Posts since last visit 