I want to add an expresso machine to our studio kitchen area. I got hooked on them after staying with some excellent hosts on a recent trip to Barcelona. I've only been drinking coffee for a little over two years now (I'm 29), and expresso only for the past six months, so I got into the game late. I don't know much about the finer points of coffee making.

It seems the best way to do this might be joining a "club" system where I buy the machine and then have coffees sent to me on a regular basis along with yearly machine maintenance.

I found Nespresso (http://nespresso.com) on the web and they seem to have a decent selection of both coffees and machines. My girlfriend, an Italian, naturally recommended an Italian company, Lavazza, and pointed me to this site:

http://www.aromacafeculture.com/ebusiness/product.asp?idcategory=13&idproduct=17

Anyone other brand or program I should be considering?

I think you should actually consider getting an espresso machine rather than an expresso machine.

What's expresso?

drew patrick wrote:I think you should actually consider getting an espresso machine rather than an expresso machine.

Can you blame a man for wanting his coffee quick-smart?

Haha - ok you got one over on me. Let me wipe the egg off my face. Missed that when I was editing my post. Now answer the question!

The Capresso machines work well for the dough.
Plus, you can call your machine the Caprexo.

If you have a little bit more dough, the Gaggia machines are great. I have a Baby Gaggia and it works well.

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.

There is no machina under $250-300 that will make a decent cup, so save your dough if that's all you got.

Hope that helps

-A

thefrancis francis makes great coffee.

bassdriver wrote:thefrancis francis makes great coffee.

seconded. i have this machine, it's great.

The Barista from Starbucks is one of the best home machines I have ever used. Sorry but it's the truth.

Thanks, some nice links and responses so far. Its fun to do research on this.

What does everyone think about the "capsule" system that some machines use? Is this considered "cheatin'"? The couple I stayed with in Spain used these and they made a really nice cup, with the color of the capsule corresponding to the strength of the espresso. Very simple and clean, and ready to drink in a few minutes.

I have never used a manual machine, and honestly wouldn't know where to start. I'm not sure if that should be my first leap into the world of espresso machines.