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325 points ragebol | 2 comments | | HN request time: 0s | source
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righthand ◴[] No.41531614[source]
I am the “self-upgrade my hardware” type. If there’s one piece of advice I didn’t listen to it’s “just buy the nicer machine” for espresso. While it’s fun that I got to upgrade the parts and make it better. It also cost me just as much money. The tinker aspect only involves a few simple upgrades on my Gaggia Classic Pro.

But what I didn’t realize is that espresso machines, much like other consumer hobbies was already a fairly expensive area to get invested. You get the machine but then you need a grinder, a milk steaming container, the beans, the tamper, the portafilter mesh screen, a deeper basket, bottomless portafilter, the “better” steamer tip for the wand... On and on you can invest money in this consumer hobby, middle man cornered market. Do you have the special tool to loosen your grounds if you didn’t tamp correctly? You’ll use it once or twice before just dumping out the grounds instead.

I have definitely reached my financial limit on the coffee experience. And most of the extra crap I bought bundled. At some point if I continue investing, I would not be saving money from buying a $3 cup of coffee from the cafe and the awkward barista waiting for me to tap the tip screen.

When I sell I’ll probably just buy a moka pot and milk steamer of some sort instead.

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satvikpendem ◴[] No.41531845[source]
Pareto principle. I bought a Gaggia but didn't do all of the extra stuff you mentioned, because I simply don't care enough for marginal returns. That's why a moka pot, which I had before, would still not be a good enough successor, because getting just the Gaggia is enough for most people who want to make espresso, the optimizations you talk about, while I have heard of all of them, are pretty much unnecessary if you are not trying to reach 100% of the output. I am content with 80% good enough results.
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1. ip26 ◴[] No.41532901[source]
Espresso is a weird animal. In my experience, there’s basically “good espresso” and “bad espresso”. The fancy equipment mostly helps you make the good kind more frequently.

Experts can critique your cup, but hitting the sweet spot of “good” feels more like 97% of the output. If anything, the Pareto principle applies instead to the frequency of “good” extraction.

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2. righthand ◴[] No.41537460[source]
That’s about right. Sometimes my machine makes a great cup and I have no idea what I did that day. Sometimes my cream froths almost instantly, others it barely froths. No discernible difference in steps. Maybe it’s related to horoscopes.