It seems likely that the majority of the comments here regarding the expense of making coffee and of restrictive definitions of quality coffee are in fact about espresso – an important distinction. If after reading the sections on espresso you feel a little daunted about producing espresso as good as that you’ll find in good coffeehouses, then you’ve paid attention. Pulling great espresso is an art built on science, and the rules are different than for coffee. And when you’re new to espresso, it’s easy to overlook some of these differences as minutia, resulting in a lot of frustration and bad espresso. That said, all is certainly not lost if you don’t have a huge budget, and the book spends a fair amount of time explaining the espresso landscape – including inexpensive alternatives to “true” espresso – so readers can make informed decisions. Taste reigns supreme, and in reality, plenty of people find approximating café espresso is fine for their purposes (this is especially so for the vast majority who prefer espresso drinks made with milk). But if you really want to brew true espresso with all its glory, get ready to lighten your wallet.