Due to the issues mentioned in this post, we experimented and determined that it was partially down to the grind. I brought home some ground espresso from the cafe I work at, and it brought the time to pour a shot up, which was good. However, we’re still not getting fantastic crema. Perhaps it’s just the machine. I just poured a double shot in about 16 seconds, which is close to optimal, as far as I’ve heard.

Any way you cut it, though, this thing makes some badass microfoam.