jon wrote:btw, is it possible to get an automatic machine (put beans in, push button, get coffee out) to make a reliably OK shot? If cafes/restaurants don't want to train staff, would that be a better option?
I think a professional full auto is way better than an untrained staff. Those machines are quite reliable to make the same quality every time. Okay, for us it's sub standard, but it's a hundred times better than the horrorstories above. But I only drink cappa's from such machines, for I don't want to find out how the espresso tastes without milk.
For the dutch: my experience is that Hema cappa's are a bit watery and the La Place (V&D) machines produce a very drinkable cappa. Although both are actually lattes (big cup whit lots of milk).