- Edited
We see a whole load of woffle, both on this forum and many others regarding coffee machines. AT the end of the day, you do your research then buy a machine because it is either within budget or it ticks your individual boxes. But what is the differentials?
All coffee machines have boilers of some sort to produce hot water and steam, both needed in the coffee making process. Some will heat up faster than others, but so what? A lot of machines have timers and if they do not you can use a wifi plug. Some have saturated groups…..so what? Most home users do not leave their machines on all day and if they do, they are usually not cafes, serving 2 to 4 drinks a day. Does a saturated group make any difference to the taste of a shot. Some folks buy badges and therefore will only buy a badge, regardless.
So, what are the things that are important to making a shot. Presuming that your shot preparation is good and that you have a grinder that can do your machine justice, what else really matters. The ability to control group and water temperature is nice and can affect the taste. The ability to adjust bar pressure is nice. But, what is the single most important thing…….the coffee. How many folks have equipment costing thousands of £'s, then spend £20 a kilo on commodity beans (yes, I certainly do but I have wasted hundreds on fancy sounding beans and had decent grinders and just accept my tastebuds are inferior).
There is nothing wrong with buying what you fancy. If you could do a blind tasting of a coffee made on several top end prosumer machines it would take a very clever man to be able to identify the machines. So the thought that one machine makes a better cup than another…..does it?
The exception to this though, is the 58mm puck versus the 53/4 mm puck. The latter produces a much narrower, deeper puck and no, I am not a scientist but depth means the water travels further through the coffee. The original Italian machines were all this size, until someone invented the E61……….