I&#x27;m painfully aware of the cost of my daily large triple-latte habit but I can&#x27;t seem to motivate to do what it takes to replace my high-quality PNW coffee shop with homemade espresso.  These are the obstacles, as I see them:<p>- The espresso machine.  The $150 one you get off Amazon just isn&#x27;t the same as the La Marzocco that they use at a good coffee shop.  Count on spending a minimum of $2,000 for a machine, or as much as $5-6,000 for a commercial-quality machine that will last for years of use.  The quality of the grind is one of the most important aspects of good espresso, so figure another $500-1000 on a high-quality grinder, and another hundred or so for accessories and such.  Yes, there are cheaper devices but there are reasons that the good stuff cost so much: high-quality all-metal construction, consistent and accurate pressure and temperature, serviceability, etc.<p>- Learning to be a barista.  Operating and maintaining the equipment, pouring technique, knowledge of coffee beans--these are all skills that I lack.  I don&#x27;t know where to learn them, either.  I have a busy job and I don&#x27;t have time to apprentice at a coffee shop.  I wish there was some kind of class that I could take over a weekend where I could learn to be as good as the guys and girls working at my local shop.<p>Still, even with all of the hurdles, it&#x27;s worth it.  I&#x27;m spending $35&#x2F;week--that&#x27;s almost $1,900 a year--on espresso drinks.  I could pay for a nice Faema or La Marzocco in only a few years of drinking at home.<p>EDIT: I spoke too soon.  Look at this:  <a href="https:&#x2F;&#x2F;a.zozi.com&#x2F;#&#x2F;express&#x2F;seattlebaristaacademywa&#x2F;products&#x2F;64317" rel="nofollow">https:&#x2F;&#x2F;a.zozi.com&#x2F;#&#x2F;express&#x2F;seattlebaristaacademywa&#x2F;product...</a>