Espresso Pods VS Fresh Ground Beans

True, espresso aficionados look down on espresso pods. The most perfect, flavorful shot of espresso - the so-called "God Shot" can only be made from the best equipment properly maintained and adjusted, the freshest beans ground just before use - and ground to a fineness matched to the particular espresso machine. The final ingredient - an experienced barista (Italian for bar tender). When all of these ingredients come together the result is a truly amazing experience.

Question #1: Do you have these skills, this machine, this grinder, this experience? If you are an aficionado and an espresso hobbyist, you probably do. But maybe you just want a decent cappuccino without dedicating your life to "the cause."

Question #2: At restaurants you visit, do the servers have this skill? Have they been trained by a professional barista? Is the machine set up properly? Has the temperature stabilized or do they turn it off when not in use? Is the coffee fresh? Was it ground today?

If the answer is "yes," then you are a lucky person. In my experience, most restaurants serve undrinkable espresso for the reasons above. I gave up on drinking espresso at restaurants long ago.

Where do pods come in? I like to look it this way. The "right" way - the grind-and-tamp-and-barista route has the potential to deliver the A+ shot of espresso. But lacking the needed resources you'll likely wind up with a D- or F shot. An espresso pod, on the other hand, can consistently delivery a B+ or better shot of espresso. C+ if the restaurant is determined to do it wrong...

And then there is the issue of clean up. Winner? Pods by a long shot.