espresso/cappuccino machine

[StormDay]

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

[Sphinx]

[Viva]

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.

[StormDay]

I also have that. But the handle is melted from flame getting a little too high.

[TonyR]

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

[schindlerpiste]

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.

[peterm]

If you no baggage with the parent co., any Nespresso machine. Either that or move to Florence.

[StormDay]

thanks Viva, I'll send Dr Crash a PM. I have a little flexible for the right machine.

[comish]

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)

[summit]

I've had good luck with the Gaggia.

[Viva]

This is what I was alking 'bout:

http://tetongravity.com/forums/showt...light=espresso

[StormDay]

This is what I was alking 'bout:

http://tetongravity.com/forums/showt...light=espresso

Viva, thanks again!

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.

[eldereldo]

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.

[StormDay]

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

[Dr. Crash]

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

[Treepinner]

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.

[Core Shot]

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?

[StormDay]

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.