I don’t drink coffee very often, usually just an espresso after a meal at a restaurant, but I’m finding myself craving them at home more often as I get older.
I’m looking to get a machine to do this. Would need to be able to do the frothy milk thing for my wife’s cappuccinos. I’d like it to be any good.
Anyone have any recommendations please?
Chrisf says
I have used Jura for many years and am very happy with it. We had a couple of machines at work and I got one for home during a sale (about half price) many years ago and subsequently traded in for this E6 model….
https://uk.jura.com/en/homeproducts/automatic-coffee-machines/E6-Platin-INTC-15467
They are VERY expensive for what they are (and I would not have got unless I got in a sale) but it has been very very good and and reliable. Uses beans and grinds each cup and can do various flavours of coffee – from a straight coffee or espresso to a cappacinco wit the included milk frother.
fentonsteve says
Seconded, as I worked in an office with one of those about 15 years ago. It did get used by 12 to 15 people and did need a replacement part occasionally (a greasy plastic gear thingy in the bean grinder) but only because of heavy use; the replacement part was easily sourced and easily fitted.
The coffee it made was gert lush, and I’m usually a tea drinker.
fitterstoke says
Gert Lush? Didn’t she sing with the Dorsey band?
Slug says
Nearly £900? Holy mother of god with bells on! Now I remember why I don’t mind the extra strong instant stuff from Lidl.
Blue Boy says
I have a single cup de Longhi machine at the budget end of their range – think its a EC685 looking at their website, and its great. Doesn’t grind the beans, but does have a milk frother so you can do cappucinos as well as espresso
Gatz says
I’d recommend a Bialetti. They’re cheap, makes excellent coffee, and without occasional replacement parts will last forever. Can’t help you on the milk business though.
fitterstoke says
Good strong coffee – but not strictly an espresso?
Not that I can talk – I use an Aeropress half the time; and a cafetière the other half…
Vulpes Vulpes says
I agree; I have two Bialetti things, one small-ish and one huge-ish. Indestructible, reliable. Piss all over most of the overpriced gadget crap that’s out there. No stupid first-world pods or capsules rubbish adding to the mountain of unrecycled crap. Just grind your beans and off you go. Buy them in any Whittards.
Vulpes Vulpes says
Just checked – mine are actually both made by Pezzetti, rather than Bialetti.
fitterstoke says
Got to be different, haven’t you?
Leedsboy says
If you pull back on the spout does a little brick shaped sweet come out?
Leedsboy says
I replaced a Nespresso machine for a Melitta bean to cup machine which cost £200 from Costco. It hasn’t missed a beat in 4 years. We have a separate milk frother (Dualit) as it doesn’t do milk. It’s actually simpler that way – the automatic milk ones are a bit more painful to clean and use and steam wands typically can’t be used at the same time as the coffee is being made.
Rigid Digit says
I got a Tassimo last year. Great coffee, but pods can be expensive. Range is pretty good though, from strong espresso to light morning coffee, cappuccino, latte, and all points between.
Rufus T Firefly says
I use a La Pavoni – a chrome device with a proper lever that makes all the correct whooshes and noises. It does seem as if it’s about to explode when it does its thing, but it makes excellent espresso (after a bit of practice) and it has a pipe that enables you to froth milk. But it’s crucial to use a tamper (same with the cooker top devices, such as the Bialetti) to really compress the finely ground coffee as a first step.
mikethep says
Can’t be doing with machines. I use a stovetop Bialetti, which also goes whoosh. Neither Mrs thep nor I drink cappuccinos, so no milk whooshing needed.
However, tamping in a stovetop isn’t recommended (by a coffee arse who was very convincing on YT), because the whoosh isn’t powerful enough if the coffee is too tamped down. He also recommended hot water in the bottom, which if nothing else means the coffee happens quicker, pretty crucial first thing in the morning.
dai says
I do the same, but start with cold water. Found the contraption difficult or dangerous to screw back into position after filling with hot water.
Gatz says
I use boiling water in the bottom of the Bialetti and thought it was just me who did that. Hold the base on the counter top while you screw the top on to avoid spillage. Mike’s YT coffee arse (tmftl) is right about not cramming the ground coffee in though, just fill the filter and rely on the top to compact them enough when it is fixed on.
dai says
I tried it for a while after reading it was better, but had the difficulties I mentioned so I went back to cold water, didn’t really notice any change in flavour. Yes, I don’t cram coffee in there, slightly heaped is good before closing.
Mike_H says
Cold water Bialetti boy here. I’m never in a tearing hurry for my coffee.
Tamping the coffee down is liable to make the little pressure valve on the lower section operate, so you end up with a reduced amount of coffee or possibly even none at all.
davebigpicture says
If the grinds are too tightly packed, I only get about two thirds of the usual amount of coffee. Also, too high heat seems to burn the coffee. We have an induction hob and I use the Bialetti on 6. Nespresso also make a milk frother.
simon22367 says
coffee arse? You must be talking about James Hoffmann. Agreed, I tried tamping at first and the stovetop strained to produce a single drip. Hot water in the bottom is good, not only for making it more quickly, but if it warms up from cold the coffee puck gets claggy in places and you get an uneven brew.
What have I become?
Rufus T Firefly says
I also have an Alessi stovetop (apparently Sr Bialetti was the grandfather of Sr Alessi). I’m not sure if the design is the same, but I tamp the coffee just as tightly (ooh missus!) as I do with the La Pavoni. It makes all the difference with both devices.
retropath2 says
Kettle, big jar Douwe Egberts, a teaspoon and some milk makes a decent coffee. Espresso is for restaurants at night or cafes the morning after. I love flat white but have never had one that tastes ok outside a coffee bar. I have tried, but, nope. Others convince me, or try to, with theirs, but nope.
dai says
For “flat white” just heat up milk in a saucepan and add to your granuals. Tastes pretty similar.
SteveT says
Primarily tea – 95 percent of the time.
Coffee is for restaurants.
We have instant coffee – Douwe Egberts does the trick – my missus will put a Bailey in hers when she wants to chill. I will mostly still insist on tea.
On business trips to the USA it is predominantly coffee for two weeks as they are heathens and haven’t got a clue how to make decent tea.
dai says
Yes, a weak teabag standing in lukewarm water delivered in a glass. Shudder!
Leedsboy says
Tea is the right answer. In particular, the Brew Tea Co. Rolled leaves, a good 4 minute brew in a mug with a difusser and then put the milk in. A 50/50 mix of english breakfast and lapsang souchong hits the spot like no cup of coffee could.
Black Celebration says
Tea for me too. Recently got into Earl Grey after years of denial. Also very much liking Lady Grey and Assam Masala. It basically has to look like a cup of tea – strongish with a bit of milk.
At home we have Dilmah English Breakfast leaf tea made in a large Sheffield Steel teapot. It can deliver 4 large mugs and stays hot for several hours. Keeps you going for a whole football match, for example.
Vulpes Vulpes says
https://teahouseemporium.co.uk/
Best place I’ve found. Nicely close to Foxy Towers, the shop in Bath is worth the trip every time. Nice cafe upstairs too.
hubert rawlinson says
Aeropress works for me. Simple and easy to use (a bit like me)
fitterstoke says
Inverted method or regular, Hubes?
hubert rawlinson says
Inverted. Even brought it on holiday with me.
fitterstoke says
I haven’t used the regular method since I tried the inverted method…
…same with the Aeropress! (Boom-tish!)
dadwardo says
I’m in Melbourne, where this sort of caper is taken EXTREMELY seriously. My fairly lo-fi setup is a Breville burr grinder and the Breville/Sage Bambino Plus. No frills, very decent results and takes most (if not all) of the drama out of milk steaming.
And if you haven’t had a Magic – double ristretto three-quarter latte – I’d give it a whirl!
retropath2 says
Melbourne is however the place where I had the single best cup of coffee I have ever tasted.
dkhbrit says
Thanks all. Going to look into a few of these.
bigstevie says
Nespresso machine here. I’ve had 2 of these over the last 20 years. Makes espresso and lungo with presets. That’s all we need. Separate milk frother can be bought. Nespresso capsules are lovely but extortionate. All the supermarkets sell compatible capsules. My favourites are from Lidl and they’re a third of the price.
davebigpicture says
Tesco number 8(?) are good for a macchiato or cortado. They’re pink, if that helps.
Freddy Steady says
Eh? Does no one plunge at the weekend with a cafetière?
Diddley Farquar says
We percolate. No espresso but good coffee. A relatively painless process and common here. We grind beans though. Nespresso is not in the same league as proper espresso really.
Gatz says
The point I’ve been waiting for someone to make. I’ve never had a pod coffee where the convenience was enough to make up for the inferior coffee.
hubert rawlinson says
Just a plunge with the Aeropress.
fitterstoke says
See above – I use a cafetière about half the time, and an Aeropress for the other half…