Quote:
Originally Posted by
Joseph K. Bank 
I feel that the method I use tastes and looks like a cup of espresso made by a machine.
I suspect that (with all due respect), like most people you are unfamiliar with "true" espresso -- by which I mean an expertly pulled shot with a natural crema (not the crema artificially produced by forcing the shot out of a small spout as in a superautomatic) that is also a "long lasting" crema.
Crema is produced by the caramelizing of natural sugars interacting with the oils in fresh ground coffee when it is ground properly and extracted under pressure with water of the correct temperature.
Filters absorb oils. Oils add flavor.
Accordingly, the use of a filter will interfere with both the production of crema in the cup as well as the flavors of the coffee. If your filtered espresso tastes the same as non-filtered, then the non-filtered machine being used has a problem or the espresso has a problem.
For example, the machine may be incapable of generating sufficient pressure or correct temperature, or may not have been cleaned. Or the espresso may not be freshly roasted and properly ground or it may not have been properly tamped.
I am amazed by how much coffee is consumed in this county, yet how little exceptional coffee can be found -- in terms of the bean quality, roast profile, freshness, brewing or pulling, etc. This is true for drip and espresso both (not to mention other brewing methods -- such a French Press coffee which is almost never decanted and left to continue brewing in the pot).
I do not begrudge anyone his satisfaction at whatever kind of coffee he enjoys. Nor do I wish to press upon the masses my unhealthy obsession with excellent coffee. However, I do encourage everyone to seek out and try "the real deal" so that he can be aware of what it is that coffee-heads make such a fuss about.
