Sometimes you just gotta think outside the box. For decades, espresso has been made using wimpy 9 bar pumps to try to achieve the 'perfect' shot. I don't know about you, but I sometimes wonder if we are going about it the right way.

In my infinite wisdom, I believe I've discovered a better way to make perfect espresso.

First, I unhooked the wimpy Procon pump...

Wimpy Procon pump

...and, in the spirit of alt.coffee, I attached a pump that will really kick the snot out of the coffee oils and make some 'real' crema...

3200psi "Real" Espresso Pump

I ran the line, temporarily, of course, in the back door, through the dining room and into the kitchen. I disconnected the little, wimpy pump and hooked up the 3200 pounds per square inch 'Big Mama' to my La Pavoni. (Kids, don't try this at home. Leave it to the professionals). See illustration below...

The new pump is connected...

I fired that bad boy up and stoked in as much finely ground homeroast as I could press in with my newly patented, hydraulic Reg Barber 'StompzAll' tamper, then...

Oops...I think I've possibly made a serious miscalculation! Instead of creating the worlds best espresso...I think I've invented a new type of percolator! I'll get back to you on this one. (somebody call my wife and tell her to rent a room at the Holiday Inn for a few nights while I clean up this mess). Ed