I recently set up my home espresso machine. I am not an espresso novice, but this is the first machine I’ve had in my own kitchen. Based upon careful research, I selected the best machine I could find. And by “careful research”, I mean to say that I got a good deal on a good-looking machine. Fortunately for me, it is also an excellent machine that offers great performance, especially for a countertop model. It has a 15-BAR pressure pump and high quality brass hadware inside. The sleek, retro styling and small size are nice bonuses, in my opinon.  I have a Francis!Francis! X3.

To be successful like Starbucks you have to think like a Starbucks. They've created a revolution in the way coffee is perceived in the context of our culture, and in a world where "public space" is vanishing, they provide a nice hang out for everyone who can't get into bars. They're a part of modern life, along with laptops and cell phones. The way the get you to pay $6 for a cup of coffee, milk and cocoa powder is genius. I do it, you probably do it, and we secretly LOVE to pay that much. Let's face it, you could make this stuff yourself (if you don't mind doing without steamed milk) but you don't because damnit, you've earned an expensive hot frothy, sugary.... ahhhhh (in Homer Simpson voice).

I noticed whenever I ask my boss if he wants anything from the bagel shop he jumps up and excitedly asks for a latte; he asks in such a way that I wonder if he knows what a latte even is (he asks for it in an excited way as if he's asking for a hot fudge sundae with five scoops of ice cream). I needed to find out what a latte was so I could quietly judge him for his newfound passion. According to the Heine Brothers, the difference between a latte and a cappucino is purely in the "foam" of the milk and the amount thereof; i.e. where it is in relation to the espresso in question. A cappuccino is supposed to have foam at the top; a thick carpet of foam so that you can't see the espresso and steamed milk below. The foam blanket makes it very difficult to "sip" the underlying liquid and the result, invariably, is you keep tipping the cup up, thinking "where is it?" then, wham, the liquid bursts forth onto your sensitive upper lip. Luckily the foam is there to comfort and console the burn. So you have a burnt lip with milk foam on it. Whose idea of a good time is that? The Italians, of course!

Ahhh, crema. The coffee shop on my corner won't serve espresso without its perfect crown of crema (a good way to determine if your coffee shop is worth its beans). There's even a site with amazingly sexy photos of crema dripping from the espresso maker. Yum. Mark Frauenfelder of BoingBoing chronicles his quest to create crema from his Rancilio Silvia espresso machine. According to one of the many coffee geeks who help on his quest, "Properly made espresso from fresh beans, ground, tamped, and brewed properly, will make plenty of its own crema." A couple of must-haves for good crema: a burr grinder for your beans; hot tools; proper tamping; and freshly roasted coffee.