Back in the old days coffee was hand ground and the poured using a ceramic filter. Based on my observations of hipster coffee shops in London, Berlin and San Francisco lately, hand poured coffee is making a big come back anyway.
After much experimenting with far too strong and way too weak coffee we figured out the perfect amounts of beans and water. The coffee when hand poured is however, notably stronger than anything a fully automated machine produces – but also much more tasty. You actually enjoy all the little nuances the roaster meant to bring out (unless of course you are buying cheap pre-ground coffee from a local discounter, then this all won’t matter much anyhow).
Now we had to tackle a second problem. How do we make espresso? At least to me, no lunch is ever perfect without a good strong cup of espresso afterwards. That’s why at home I am operating a traditional Italian Gaccia espresso maker along with a professional grinder and a scale to ensure we get exactly 8 grams of beans per cup. My wife thinks I am nuts, but she still enjoys the perfect espresso.