The Machine is very much secondary thing in coffee making. The bean is the most important part BUT it must be a symphony of both things.
The correct roast for the Bean type and the correct grind is all important too.
I use a $150 Brevell unit and my steps are .
- Only grind what you need for the day ( Coffee is very hydroscopic and in high humidity areas this can effect the finished taste a lot)
- Preheat the Espresso Grind cup [where you put the coffee grounds] (this prevents too much heat from the steam being drawn in by the metal and thereby reducing the amount of oils and flavors being extracted) Also preheat you Latte Glass or Mug or Cappuccino Cup
- Pack the grind carefully and polish off the top of the coffee. (This creates an even surface for the Steam to condense through giveing a more even extraction.
- As soon as the darker colour disappears from the Cremma as it leaves the extraction cup STOP you are over extracting and run the risk of burning the remaining grind and making the coffee bitter.
- When steaming the milk DO NOT raise it higher than 75-80 Deg C as you WILL burn the natural sugars in the milk totally changing the taste of the finished espresso.
- How you make you coffee ultimately comes down to your personal taste and preference and the cost and quality of the machine has little bearing on the finished product!
So don’t forget – taste is a symphony and symphony is made from parts. These parts are GOOD BEANS and nice COFFEE machine.