Usually beans should rest one or two days longer for espresso than drip. But it's not a hard and fast rule.
Carole, I got the doser model before they came out with the non doser, it's not that bad, it has two advantages: You can turn the doser machine on and let it grind while you get filters or run your blank shot ect. instead of having to stand there with your finger on the switch and it's easier to clean the chute after each days run. First thing - do the mods, you can get exact instructions with a google search, or just get a screw driver and remove the fork from the bottom, remove the finger guard from the bean hopper and cover the screw slots with some scotch tape, take the doser apart and put some electrical tape on the bottom and ends of the blades so they sweep the doser clean. I also removed the metal plate from the doser chamber just to make it easer to dose all grinds and clean out, that may be over kill because once you do that it is no longer a doser and it may throw a few grinds out when it really gets going. I pre measure the beans for each grind so when it's done grinding I dispense everything into the portafilter or filter basket, when finished I use a brush to clean the chute and the doser, not perfect but works fine. Don't be tempted to actually use the doser unless you are making espresso all day for 100 people. It kills me to go into some hotel restaurant and see the grinder sitting there by the unused espresso machine with the doser full of stale ground coffee. And they wonder why nobody is ordering espresso! Have fun, Ross
Carole, I premeasure with a scoop (volume) of whole beans, works great, grind them all, clean the grinder. As for the bean selection don't fret about it, try them all, flip a coin, get on with it until you find something you really like then get a burlap bag full. The time to measure by weight is when you are being scientific about roasting (for small batches volume works fine too). I have an assortment of plastic scoops, once I find a quantity of beans that I like for whatever I'm making I mark the scoop for that. I have a double shot scoop in my current espresso jar it's a 60cc (about 4 tablespoon) scoop and I fill it full or less than full depending~. I use a slightly rounded 1/3 cup of beans for 6 cups about 26 to 28 fl oz drip etc, when coffee makers talk about a "cup" of coffee it can be anywhere from 4 to 6 fl oz, so there you go. Start with the recommendations and experiment from there. I have the SM blue plastic 30cc/two tablespoon scoop that says use for 8 to 10 oz with 195 degree water, as you can see that's about 20% (hope we don't have any math majors on this list) fudge factor for individual taste. It's the old measure with a micrometer and throw in an extra 20% for taste. Don't get me wrong, it's good to be fairly exact about what you are doing as you get going so you compare apples to apples and when you start to strike gold you have a chance to replicate it, all I'm saying is volume will work fine. Have fun, Ross