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Looking to upgrade to a better machine than the Krups Novo 3000. Something with a short or no recover time between brew/steam/brew and works with grounds. Target price range of $400-800.
I have been looking at the following modesl and wonder if anyone had any experience with them or another model to recommend.
Pavoni Napolitana
Rancilio Silvia
Francis X3
Gaggia Classic
I was going to suggest that you PM Dr. Crash, however since you're only willing to spend up to $600, you'd only be wasting his time.
PM him anyway; dood know esspresso machines.
I also have that. But the handle is melted from flame getting a little too high.
Contact aabreecoffee.com - we purchased an Isomac tea from them after going through a consumer model machine every 2 yrs & have loved the new machine. A bit pricey to start but way worth it in the long run
The Gaggia is a really nice machine. So is the Barrista, sold at Starbucks. After Thanksgiving, it will go on sale for about $300. I have an Italia made by Saeco. It's fully automatic and digital. It even grinds the beans. Truly a great machine.
http://img448.imageshack.us/img448/6...digital0yf.jpg
If you no baggage with the parent co., any Nespresso machine. Either that or move to Florence.
thanks Viva, I'll send Dr Crash a PM. I have a little flexible for the right machine.
Here is a vote for the Rancilio. I have the "ugly duckling" Rialto (same innerds and workings as Silvia) and it makes an espresso far better than 80% of restaurants out there. Starbucks is burnt crap in comparison now. One thing, with any of these high end machines you absolutely have to get a grinder, and a good one at that. I held out for a while and had ok espresso, but once I succumbed then I was making that yummy stuff. I think I would vote for the Rancilio over the Gaggia from my research. Can't comment on the Francis or the Ravoni.
Trying to remember the main differences but I think its something like this:
-The professional size/grade portafilter
-Mo better boiler
Only catch is there is no gauge to measure what temperature the machine is at so if you are super finicky it makes it a little bit harder. That is the only thing I can think of. Blows the doors off the Krups p-o-c (which we also started with)
I've had good luck with the Gaggia.
This is what I was alking 'bout:
http://tetongravity.com/forums/showt...light=espresso
Viva, thanks again!Quote:
Originally Posted by Viva
I was barely able to contain myself and not order this unit.
http://www.chriscoffee.com/products/home/espresso/anita
I will be calling them on Monday.
Silvia, I bought one to replace a Star Bucks Barrista, although the SB machine actually could make a decent espresso it really fell down on the steam capacity as it would pretty much be spitting water halfaway thru heating up anything other than a very small qty of milk. If I wanted watery milk I would have started with skim instead of whole. In any case the Silvia is a whole nother dimension. Lots of steam, but you need to let it warm up for a while, and make sure you have a good burr grinder, a blade grinfer isn't going to do it. Also order a good quality tamper as the plastic one that comes with the machine is useless.
Thanks for all the info.
After doing a bunch of research, I decided an HX unit was what I was after. I managed to find a refurb Expobar Office Lever from wholelattelove.com and picked up a Gaggia MDF grinder to go with it.
It arrived today and of course I did some testing. Testing was done using Peet’s Italian roast.
I settled on the second finest grind on the MDF. This gives a good crema and takes the magic 20-25 sec for a double shot. The espresso is excellent. It is much better than I typically get in restraunants or cafes and it is light years better than the old Krups machine. It is definitely the espresso I remember from being in Italy.
Steaming/Frothing: The unit has a commercial style steaming wand. I was able to make good micro foam on the first batch. There was plenty of pressure, so I think it will handle a bigger pitcher than the 20oz one I have.
Cup Warmer: Cups were toasty after the machine was on for 30 minutes.
The pics are of my setup and a prof taken from prod page on http://www.wholelattelove.com
http://www.pullindev.com/ski_pics/Espresso_setup.jpg
http://www.pullindev.com/ski_pics/expobarLever.gif
Congrats StormDay! Nice setup. You shouldn't be disappointed. Make sure that, if you haven't yet, you get a decent tamper, a dump box (great convenience), and to keep the machine in shape, a blind filter and a bottle of Cafiza. And be nice to your grinder: the grind is what makes the espresso good, the machine just helps with thermal stability (though a bit less with an HX and an E61 group than a non HX would, but that's splitting hairs) and in your case, continuous steaming.
Enjoy!
drC
Peets is barely better than Starblechs...they're just a bit better at burning the beans. You really have to roast your own for good espresso -- very easy and a lot cheaper in the long run. Get yourself an Espro Tamper, well worth the investment.
Anyone care to reccomend an AUTOMATIC espressso machine.
I am so over grinding adn tamping and the mess and hassle.
I know its not as good, but do I look like a fucking Barrista to you?
for reviews of machines i found http://www.coffeegeek.com and http://www.wholelattelove.com to be good sources.
I did see a bunch automatics listed on ebay.