"Espresso, ground far finer, is stale in an hour, which is why any espresso bar will have a doser-grinder that grinds the coffee every few minutes located right beside the espresso machine."
"Caffe is double-strength coffee, not espresso — for espresso, you head down to the neighborhood coffee bar, where a man (almost always a man) or his son with decades of experience and $5,000 to 10,000 worth of commercial espresso machine and doser-grinder work their magic."
"Finer grinds than these are suited only to commercial-quality espresso machines, which in order to function properly require a specially designed doser-grinder capable of very fine gradations in particle size."