bonati wrote:The only thing that really appealed to me about the pod system was the speed and lack of mess. I actually didn't mind this system at all when I was in Spain, but maybe their "pod quality" is much higher than here? Remember, I am making this purchase for my studio, so the objective would be to ask clients if they wanted a coffee and then pow pow pow have some served up. I don't want to derail a session for too long just to fuck around with a coffee machine.

tmidgett wrote:I don't use pods, but it's true that you're never gonna be able to make a true espresso on the machines we are discussing. They don't have the oomph.

I wrote:If you can drop a little more coin, get the classic Pavoni. It's a lever/piston type machine that used to only be available domestically at Zabar's in NYC. The one with the big arm booming off of it. It will probably run about $500 minimum.
It will not froth your milk any any of the other stuff, it just makes espresso. It is as classic looking as an old Vespa.

The thing you want to look for, and that the Pavoni will deliver, is pressure. A minimum of 8 atmospheres is needed to make a good cup, and 9 or 10 is better. At that pressure, you will get "crema," which is what makes a good cup a good cup. Crema is the light brown froth that floats on top.

alex maiolo wrote:

tmidgett wrote:I don't use pods, but it's true that you're never gonna be able to make a true espresso on the machines we are discussing. They don't have the oomph.

They do if you get one of the ones I discussed on the previous page.

I wrote:If you can drop a little more coin, get the classic Pavoni. It's a lever/piston type machine that used to only be available domestically at Zabar's in NYC. The one with the big arm booming off of it. It will probably run about $500 minimum.
It will not froth your milk any any of the other stuff, it just makes espresso. It is as classic looking as an old Vespa.

The thing you want to look for, and that the Pavoni will deliver, is pressure. A minimum of 8 atmospheres is needed to make a good cup, and 9 or 10 is better. At that pressure, you will get "crema," which is what makes a good cup a good cup. Crema is the light brown froth that floats on top.

-A

alex maiolo wrote:

tmidgett wrote:I don't use pods, but it's true that you're never gonna be able to make a true espresso on the machines we are discussing. They don't have the oomph.

They do if you get one of the ones I discussed on the previous page.

I wrote:
The thing you want to look for, and that the Pavoni will deliver, is pressure. A minimum of 8 atmospheres is needed to make a good cup, and 9 or 10 is better. At that pressure, you will get "crema," which is what makes a good cup a good cup. Crema is the light brown froth that floats on top.

-A

Braden wrote:Finally gave in and bought a different machine. Got the La Pavoni Stradivari model. It's going to take some getting used to, but it's doing a fantastic job so far!

What sold me is that I spend $3.25 5 or 6 days a week on espresso, so it will only take 1.5 years to 'pay off'.

Here she is: