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I have a saeco super automatic machine... I usually have 5plus doubles a day... But although I'm a heavy consumer of arabica beans, I know next to nothing about the ins and outs.
How much better would my esspessos be if I was as focused as you?
I really don't know...it depends on how good your espresso is now!!
The main difference here is that you are comfortable giving total control of the whole process to the machine. That's not in any way bad, and its a lot neater and more convenient than my way.
The way I approach it is to maximize my control over every step in the process. It allows me to control and adjust the many variables involved in the production process, all of which are managed by your machine for you. I roast my own beans (controlling the darkness/lightness of the roast), grind them in the exact dose for just one double (controlling and adjusting the grind so my machine produces 2 - 21/2 oz in 20-30 seconds - the extraction time), do my own tamp (controlling the pressure of the tamp), and time and control the extraction time (turning the machine off when I want). Lots of reading and experimenting have gone into learning the skills, and I continue to learn every day...even though I have been doing this for a looong time!
Now, there's nothing good or bad about all that control...just a matter of how much work you really want to put into the production of a cup of espresso. It is messy and more work...but for me it is the way I want to approach the "hobby". I certainly am not selling the approach.
So...is the espresso "better"?? I have no idea! It's more that possible the your super automatic makes great espresso, with a lot less fussing.
I just enjoy the whole process...that's my craziness!!
BTW: I don't think we should highjack this thread...I suggest if you want to continue this, take it over to the "Espresso Enthusiasts" thread on Community Discussion".
https://forums.macrumors.com/threads/1530636/
