On 2007-03-23, Julian Vrieslander > wrote:

> different profile of compounds, different viscosity. It's actually a
> different physical state. The thick crema on a well-made espresso is a
> colloidal suspension, trapping oils and aromatics which escape (or are
> not extracted) in other processes.

Precisely.

> and other big chains. Really good espresso is hard to find. It
> requires good beans, expert roasting and blending, and a competent
> barista....

Bingo! All the other factors can be rendered into black crap by
unskilled operators. Before Starbucks went to insanely expensive
superautomatics (grind, prep, brew at touch of button), even the best
machines on the market were no help to them. So, it's true. Your
chances of finding a good espresso in the wild is about one in twenty.
But, they're out there and it's possible to replicate them at home.
On my second machine and second grinder, I can make *great* espresso.
But, it took some jingles and experience and skill to get there.

Here's what I would recommend as a minimal surefire combination at about
the lowest cost you can expect for new:

http://www.coffeegeek.com/proreviews/detailed/cremasl70
http://www.sweetmarias.com/prod.zas.shtml

But, you can buy these things used. I got both my grinder and machine
for under $200.

nb