Information Overload. Please help me choose an espresso machine.

[Tink]

I have been reading coffee forums for weeks and I have gained some knowledge but, I don't think I am any closer to a decision than when I started.

I have spoken with several of the companies that are mentioned here. I have a long list of machines that have been suggested to me. I could use some opinions to help narrow down the list.

I am the only person in my house that drinks coffee. We do not entertain very often, and when we do I serve drip or french press. I do not want to make espresso for a crowd. I usually drink about 2 caps or lattes a day. I would like to purchase a machine that will last for a long time. I do not want to upgrade in the future. My current machine is an old Krups pump. I'm sure anything will be an improvement, but I only want to do this once.

I'm looking at buying a macap m4 or mazzer mini grinder.

Here is the list

La Pavoni Lever - I think a manual may have less parts to fail. I'm not sure about the learning curve. Getting too hot does not concern me because I only drink a double. I have read that some people think the taste is great and others prefer a pump machine.

Alexia - This was suggested to me because of my limited use.
Anita
Andreja - This is starting to get a little pricey for me.

Elektra Micro Casa A Leva - Too tall for my cabinets

Vivaldi - Price is making me squirm

Ponte Vecchio

Bezzera

Fiorenzato Bricoletta

Vibiemme Domobar

I would appreciate any information, experience or opinions. Thanks

[ntwkgestapo]

Tink/Heidi, I currently have a Gaggia Factory 16 cup (a "clone" of the La Pavoni Pro which is no longer manufactured [the Gaggia that is! ]) and am very happy with it (you can search on my posts and find a detailed, some might say overly detailed, description of my trip down the espresso path which ended in the Gaggia!). Good machine with a bit of a learning curve (but, in my case, not that steep!). Also an Alexia would be a good choice (with the PID you'd almost eliminate the temperature "surfing"). VBM Domobar Super seems to be a GREAT machine, very stable and made with commercial grade components, Vivaldi is one that I almost purchased, but I have "space constraints" that prevented that. Pretty much ANY of the machines you mention would make excellent, long term systems. EACH is going to have items that need to be repaired/replaced over time, NONE of them should be a "fixer-upper" (require excessive maintenance), but each will have different (and some of the same) system maintenance and repair. The La Pavoni (europiccola or Pro) is the simplest and can EASILY last, with care, for 30-40 years if you want... La Pavoni has been making the system, with limited changes over the years, for 40-50 years now.. BUT, while I have found the system to be easy (for me) some have found it much harder to "climb the learning curve". Alexia, Anita, etc are great machines that make great espresso, Vivaldi, VBM, etc also are great machines .... etc.

There are LOTS of threads on this site (and others) that cover what you're looking for. The search function is your friend! .

ALL depends on your budget, space available and your willingness to learn the process. NOT hard, but there will be some bumps in the road as you learn. The more you know, the more "demanding" you will become, but that's the way things go!

Best I can say, is enjoy the trip!

[zin1953]

Round numbers for the sake of discussion:

Pavoni Europiccola #EPC-8 approx $750 (#EPC-16 approx $950)
Alexia $950

If the situation is as you say (only you will be drinking; two drinks per day; no entertaining), I'd opt for a single-boiler/dual-use machine like the Alexia. While it is true that the Pavoni has fewer mechanical parts, and thus less likely to break, searching for info on the Alexia will show you that it is a solid, reliable machine. Lever machines are much more finicky about grind and tamping (my personal experience with a Pavoni for 5+ years), than a manual pump machine like the Alexia.

That said, if you truly want a lever, you might look at the Ponte Vecchio Lusso 1-Group ($900-1100); the level is spring-loaded, and the pull(s) tend to be more consistent (i.e.: you may find the "learning curve" to be less steep).

That said, the only machine I have personally used is the Pavoni. But there are plenty of people here with personal experience on the PV or the Alexia who, I am sure, will chime in.

Cheers,
Jason

[zin1953]

Heidi,

This is a perfect example of what I meant: Steve wrote, "BUT, while I have found the [Pavoni] system to be easy (for me) some have found it much harder to 'climb the learning curve'."

ANY well-built machine will last for a long time, but I found that, in 5+ years, I was never able to produce a great shot with my La Pavoni (good, yes; very good; yes; great, no), and ended up giving it to a friend. So, for me, the learning curve was steeper on the Pavoni than, say, the "temperature surfing" learning curve of an HX machine.

Also, perhaps most importantly, don't forget the grinder! You mention the Macap 4 or Mazzer Mini -- both good choices. I have no doubt that part of my problem with the Pavoni was my lack of a quality grinder at the time.

The bottom line, Heidi, is that each of these machines is a solid, well-made machine that will suit your needs. You get the one that strikes the loudest chord within you, that you like the looks of and can live with the longest. Clearly the Pavoni will, for example, take up the least amount of counter space, plus you can easily move it off the counter if you need the space for cooking that dinner for 12!

Enjoy!

Cheers,
Jason

[shadowfax]

Personally, I would strongly recommend against the QuickMill Alexia if you are primarily making milk-based drinks (cappuccinos & lattés). Since it is a dual-purpose single boiler, I think you will find it extremely frustrating to wait in between changing modes. Alexia is ideal for the "purist" that only drinks espresso, IMO, but not so much for latté drinkers like yourself (and me, actually).

The La Pavoni is an interesting choice. I happen to have one, and they are a good bit of fun. They work at their best making 1 or 2 drinks at a session (and then you turn the machine off and refill the boiler). The issue with a La Pavoni is that it's very hands on, all the time. Everything (other than maintenance, which is child's play compared to most other machines) is more of a pain. The drip tray can fill up multiple times in a session, it's hard to find any part of the machine to touch that isn't scalding hot (pretty much only the black handles/knobs), and the espresso is often a little bit finicky. You can definitely make good and great espresso on it, but consistency is significantly more difficult than just about anything else on your list. I would recommend the La Pavoni as an eBay purchase (got my Professional for $200 in near-mint condition). I feel that ~$800 is way too much to pay for the pain that the La Pavoni can be.

I appreciate your concern for build quaility. I think it's an extremely important consideration when you are thinking about spending as much money as you are. Based on your desire for quality, and your habit of mainly making milk-based drinks, I would personally recommend the Vibiemme Domobar Super (the black manual--electronic is a mistake, it's one more piece of hardware to go wrong that is EXTREMELY expensive to replace). I was looking at pictures of the insides of the Vibiemme (found here), and I am thoroughly impressed. It starts to look like a real commercial machine on the inside. Extremely high-quality parts and construction. The only downside to me is the vibratory pump. I think you would like it a lot though--it's very temperature stable, so it's easier to get more consistent temperatures in your pulls, and the fact that it has a thermosyphon restrictor means that it will be more ideal for your light use. It also has a massive boiler compared to any of the machines you are looking at getting, so it will end up being able to steam milk perfectly once you learn to use it. Even a flow-restricted "easy" tip will probably work fairly fast on it.

That's just something to think about. I almost wish I had gotten a Vibiemme myself, but I really wanted a rotary pump (quiet, I think more reliable) and an easy plumb-in to the water supply, so I bought Vetrano. He's a very cool machine too. Good luck making your decision.

[seattlesetters]

I've had the Quick Mill Alexia with optional PID installed for just a bit under two weeks. I can certainly vouch for the fact she is extremely easy to use and ramp up with. I had never made espresso before, and with a bit of instruction and very little trial and error, I've been able to make pretty good espresso and steam milk well enough to make decent cappas and macchiatos.

With that being said, Alexia was perfect for me....for about five days. My initial situation was me, an espresso-only drinker, and my wife, a one cappa per day drinker. Alexia worked just fine for this, and the 60-second wait for steam once per morning was just no big deal. She steams milk well!

However, my 17-year-old son has, after having one or two of the drinks I made, decided he likes espresso now and has taken to making himself a latté every morning. My 19-year-old daughter (trained to steam milk by two years at Starbucks) does the same thing when she's home from college (just across Lake Washington). As a result, I wish I would've gone with Anita and her ability to steam and pull shots simultaneously. In fact, if I had it to do all over again, I would probably have gone with the Vibiemme Domobar Super (extremely well-built) or the Izzo Alex and its rotary pump (not that Alexia is too loud...she's actually pretty quiet....but it would be nice to have the plumb-in option for the future).

I do want to impress upon you that if you know you'll only be making one drink at a time and you will never have to whip up three or four milk drinks in a row on a semi-regular basis, Alexia is a beautiful solution. She's stable, easy to use and very repeatable. If you're going to make more than one milk drink at a time, though, I'd make the move (I'd call it a lateral move, rather than an upgrade...the machines just function differently) to an HX.

NOTE: I personally would not make the move to an HX right now. If I ever do "upgrade"...it would be to the dual-boiler Vibiemme or something similar that may be available in the future. I just couldn't bring myself to go to flushing and/or water dancing after the incredible ease of Alexia. However, I think starting out HX would've been just fine.

P.S. It looks like you've got the grinder covered!

P.S.S. Congratulations to the Jayhawks!

[Tink]

Thanks everyone for all of the information.

Maybe I should have broken the list down into price ranges.

Sub $1000
La Pavoni
Ponte Vecchio
Bezzera
Alexia

$1200
Bricoletta
Anita

$1500
Domobar
Andreja
Izzo Alex

$1900
Vivaldi
Vibiemme Domobar Super

I'm not sure where to land in the price scale. Where is the value point? Price vs quality? Any machines that I should add or subtract from the list?

Any thoughts?

Thanks

[seattlesetters]

I would add the Izzo Alex to the $1,500 category and the new Vibiemme DoubleDomo to the $1,900 category.

While I've only handled all the Quick Mill machines, the others you've selected all seem to be of good quality and have their followers. My only thought to add would be that if you feel a single boiler/dual-use machine won't work and you must go to an HX, for your limited use I'd opine the machines in the $1,200 - 1,300 range would be awfully hard to beat for value. But please temper that thought with the knoweldge I'm a huge fan of pre-infusion and its forgiving nature. It's not a knock on the lever machines or the Bezzera. But if you want to spend more money, the machines and their components only get better (and more reliable) from there.

[shadowfax]

I think only you can decide on price range.

I think that in the sub-$1000 range, you are looking at a set of machines that forego a lot of conveniences. A lever you have to pull the shot yourself, and the temperature control is more challenging. They will likely be less consistent, and require more skill and attention on your part.

The $1200 range machines are the "HX upgrade" bottom line. Those are the cheapest machines that you can get with the convenience of the heat exchanger, i.e., no waiting for steam. The problem that you are going to run into with machines like this is that their groupheads are not very well tuned, so they will often require very large flush before the shot, after sitting idle. But the main difference is that they will likely be high maintenance vs. more expensive machines. Machines at this level usually have cheaper fittings on the steam valves, use lower-grade over-pressure valves, cheaper pumps, cheaper pressurestats, etc. Basically, with the $1200 machines, the workmanship and the quality of the components is somewhat lower than the $1500 range of machines.

Your $1900 Vivaldi is the only 2-boiler machine on the list. Double boiler machines cost a lot more for the obvious reason that they have a good bit more going on inside (2 boilers and the plumbing and wiring to manage them). They are generally a lot easier to get stable shot to shot temperatures, and require less or no flushing compared to the heat exchanger machines. I think with your budget such a machine is out of the question--unless this really appeals to you to have easy temperature management. It's worth noting that the temperature profile on a double boiler machine will be wholly different from an E61 HX machine. I am not sure that this will make any difference to you (I certainly don't think I would care either way), but it's worth noting.

I think that one thing worth mentioning is this--there is not a lot of difference between $1000 and $1500 for an espresso machine, IMO. You are talking about buying the last machine you will ever own. I think that, for that, you should consider trying to get something that's pretty convenient, but above all get something with either simple design (like a Ponte Vecchio, Elektra, or Pavoni) or something with extremely high quality components. Really, they all do pretty well. I think you would have pretty good chances of having a trouble-free life with Bricoletta or Anita. I think if you are considering Andreja, you would probably categorically be happier with the Vibiemme, though. The only advantage that I can see with Andreja is the no-burn steam arm and an insulated boiler, and that's a lot to pay for when sacrificing a commercial pressurestat and a massive boiler.

Alas, I ramble...

[zin1953]

Heidi,

Through his ramblings, Nicholas makes some very valid points.

If you are not drinking straight espresso, but need to steam milk for even two (maybe three) cappuccinos or lattes per day, the "single boiler/dual use" machine can get tiresome. It depends upon your own personality and patience. But the more I think about it, if you do go that route, you may be just as well served by a Rancilio Silvia or Gaggia Classic as you would a Quick Mill Alexia, and save some money to boot!

"Temperature surfing" has the reputation of being difficult, but it isn't. Most people on this site have HX machines, and it's one of those things that is more difficult to describe than to do -- thus, when one reads about it, it seems complicated. It's not.

If you're serious about never having to upgrade (famous last words), I'd look at the following machines off your second list, listed alphabetically: Izzo Alex (HX), La Spaziale Vivaldi II (DB), Vibiemme Domobar Super (HX), Vibiemme DoubleDomobar Super (DB).

Each has an advantage. The Alex is one of the few "easily convertible" machines. That is, it can be a pour-over machine OR a plumbed-in, with the simple turn of a valve. You may think now that you don't want/need a plumbed-in model, but it's nice to have the flexibility! Plus, it has a rotary pump, and is thus quieter than a vibe model. The Vibiemme HX model is a solid, well-made, and very reliable machine. The two D(ual) B(oiler) machines have the advantage of two boilers and thus added temperature stability; the Vivaldi is also volumetrically dosed, as opposed to the Vibiemme DB model, but the Vivaldi MUST be plumbed in (unless you get the "Mini-Vivaldi") while the Vibiemme does not -- depending upon the model you select. Also, the Vivaldi really needs a 20 amp plug, which may or may not be a problem, depending upon where you set up your machine.

* * * * *

Side note: As you know from my previous posts, I'm not the biggest fan of lever models; that's my own bias -- don't let it affect you. Many people here love levers, and I confess I am still "intrigued" by them . . . now that I know enough to realize my own errors are largely responsible for my bias. That said, both La Pavoni Europiccola models and Elektra Micro Casa a Leva models have been known to last seemingly forever. Keep in mind their biggest drawbacks (as far as I'm concerned) is that a) you cannot add water to the boiler if it is running low unless either the machine is cold, or unless you bleed off all the pressure (unlike tank or plumbed-in models); and b) they will run hot after a couple of shots (less of an issue if you are the only espresso/cappuccino drinking in the house).

* * * * *

Finally, there will always be one more piece of information to collect, one more new machine coming out soon that you could possible wait for. Trying to collect every tidbit of information will drive you crazy, and waiting for the next model will prevent you for ever taking the plunge. Trust me: we have all been on information overload at some point in our own buying process(es) of finding the right machine.

Again, each of these machines is a worthwhile choice, and you'll be happy with it for years to come!
That's why at some point you just have to take the information you have, check your gut (logically what suits your needs), check your heart (aesthetically, what looks the best -- you're going to have to live with it in your home), and go for it -- make the decision, don't look back, and enjoy the best cappuccino you're ever made!

Cheers,
Jason

[blgros]

I agree with Jason for the most part.

For what you describe, the $2k double boiler machines would probably be overkill. If you can afford the HX machines in the middle price range, they are all good machines and would work well and last a long time.

But for you, making two capps a day (presumably not at the same time), a single boiler machine would be fine and a PID Silvia would be more than fine and save you some money. To buy a thor tamper

I've had my Silvia for years and the wait for the steam to heat up is no big deal, especially for one capp. If you think your other house members will start to want capps, then it will get more of a hassle with a single boiler.

Bryan

[danetrainer]

The $1200 range machines are the "HX upgrade" bottom line. Those are the cheapest machines that you can get with the convenience of the heat exchanger, i.e., no waiting for steam.

You need to add the Oscar to your list, unless you want stainless steel. I scrutinized all the
HX machines and would have bought the Quick Mill Anita, but decided I wasn't wanting to
keep the stainless looking perfect, and I saved $300 as the Oscar can be bought new for
around $900. The inside of this machine is quality and commercial parts all the way, although
is lacking a vacuum breaker (requiring opening the steam wand while warming up) and no
Hot water tap. I felt it outdistanced the Silvia, at least for me, and I am very pleased...
it is a pour-over unit but also I can convert it to direct connect for a $99 kit if I want to
down the road. Here is the Nuova Simonelli link if you want to know more. Best of luck in
your decision process...

http://www.nuovadistribution.com/oscar.html

[shadowfax]

I agree about Oscar. It is a surprisingly good solution if you are budget-minded. You have to be really careful about scale buildup (as there is no easy way to flush the boiler), but it does have (I believe) the very nice Sirai pressurestat, a stat that's hard to find on machines that are $300 more. The only real issue with Oscar is that a lot of people find him to be very ugly.

I have to admit that I myself am hooked on the exposed E61 design. If I didn't get that, I would want something like the exposed saturated LM/Synesso group. I like to have dangerous, burning hot, beautifully sculpted pieces of chromed brass jumping out at me on my espresso machine. But that's totally my taste, and I am willing to pay the extra $300+ for that and the added durability of a stainless body.

[ntwkgestapo]

The ONLY reason I don't have a VBM Domobar Super sitting @ home right now is that just as I was figuring out how I'd put it in the limited space I've got (I have 23 linear inches of countertop to play with... Not a lot for an espresso machine AND a good quality grinder! AND I have to share part of that with a rather large KitchenAid mixer!), Whole Latte Love decided to put some new (as in never sold before) but old (as in they'd been sitting in a warehouse for a while) Gaggia Factory lever machines on a "killer" sale! I'd looked @ lever machines before but decided that, for the cost, I could get a fairly good pump driven espresso machine (and I'd looked @ the Alexia and then decided that for that cost, plus a PID controller for the temp control, I could go just a bit more and get an HX machine which was more "versatile"). I may STILL get a VBM at a later date (and move the Gaggia down to my "vacation" home, a camping trailer I keep in storage @ Myrtle Beach, SC), we'll just have to see!

One of the "problems" with a manual lever of the Gaggia/La Pavoni type IS accurate, reproducible temperature control. An easy way to get around this is to only use blends that aren't as sensitive to temp as some SO's or some other blends are. A case in point is my current blend, Counter Culture Coffee's Espresso Aficionado. A WONDERFUL blend, lightly roasted (more on that in a bit) with some fantastic complex flavors. I've been experimenting with it since Sunday (April 6th) as it was roasted on April 2 and needed a few days of "rest" to begin to develop it's wonderful tastes. My first espresso with it had a wonderful, complex taste with a very nice "nutty" undertone. Made a cappa with it and just sat back and enjoyed until it was all gone, gone, gone! Next one, well, I didn't get the temp quite right and it, while still having the nutty flavors, was a bit acidic, especially as it cooled a bit. NEXT one was again, wonderful, complex and nutty! Last night I decided to try to "up" the brewing temp by heating the P/F and the brew group a bit more than usual (I flushed more water thru the group and the P/F before I made the shot). Had a great complex taste but the nutty undertone was pretty much gone! The lighter roasts are a (as a general rule) bit less "enjoyable" to me at lower temps. The lower brew temp brings out the acidity more than some darker roasts (not Starbucks dark, but Full City +, etc.).

With an HX machine (or a single boiler, dual purpose machine like the Alexia, Silvia, etc) repeatable temperature control is not that hard to achieve. You can use the "Flush until the water dance [the flash boiling of the superheated water from the HX] ends and then count the seconds to get a target temp that you like" or you can instrument it using something like erics' E-61 temperature probe and a thermometer or even a thermocouple and a temperature meter, as MANY here do. Makes for, once you learn your specific machine (and that doesn't take long), highly repeatable brewing temperatures. AND you can vary the temp with an HX for different coffees VERY easily.

With the Gaggia/La Pavoni, it takes time to learn the process. I'm well on my way, and do NOT regret getting the Gaggia! I rarely make a bad shot, most are quite good and some are EXCELLENT! As I've got 3 bags of the Aficionado (two in the freezer for now) I've got plenty of 'sperimenting to do and will have a wonderful time (and drink some wonderful 'spresso as I go) figuring out how to vary the items I can control. Within a fairly short time, i expect to have most of it sorted out. At some point, I might even drill into the brew group and mount a thermocouple so I can see the temps, but for now, I'm enjoying working it out with nothing but my tastebuds to help me go.

No matter what machine you eventually get, please, until you feel that you're starting to learn the machine and it's "quirks", find a single blend or SO that you can get readily and FRESH and use that only. Once you feel you're starting to understand the machine, THEN you can begin trying other blends, roasts, etc.

EDIT, got rid of the "very easily with an HX VERY easily"... Sheesh, I can't READ any better than I can write!

[seattlesetters]

The ONLY reason I don't have a VBM sitting on my counter is my wife would have killed me if I spent that much money! However, after seeeing how each member of our family has embraced Alexia and that we will be making more milk drinks than initially thought, she's already given me the green light to buy the VBM DoubleDomo next year.

I'll use Miss Alexia for 10-12 more months to sharpen my skills, then sell her to help fund the big Vibiemme purchase.

[CafSuperCharged]

I usually drink about 2 caps or lattes a day.

Heidi,

Here is my logic - see what you can do with it and make up your mind.

If you weren't milk-dependent, choices were easier ...
Now you have the steam issue: steam is very hot in the espresso machine (way over 200F).
This relates to the technical architecture of the machine.
One boiler (1), two boilers (2) or one boiler with heat exchanger (3).

(1) espresso is made at one temperature setting of the machine, steam at the other.
You can make an espresso at one setting, switch over (wait for the machine to heat up properly), steam milk, and switch back to normal. The espresso is cold now (taste?). The entire routine is a bit of a hassle.
(2) one boiler with its own temperature regulation delivers steam, the other espresso water. A few home and most commercial machines are like this.
(3) the heat exchanger (HX - a tube) in the steam boiler delivers water at coffee temperature. During idle time the water in the HX may become too hot, so you need to flush a little water prior to making coffee. Many of the prosumer machines discussed here are HX in fact. If you browse through these fora you will see some discussion on tweaking or rituals. You should be prepared to do that.
Be aware a simple steam (no pump) based lever machine requires ritual too, or probably any machine for that matter.

I would like to purchase a machine that will last for a long time. I do not want to upgrade in the future.

The sum of your desired grinder and the machines on your long list is serious.
Add a few things to the equation. You may want better baskets and portafilter (I bought La Marzocco and think it is better). Training budget so you do not feel guilty about initial coffees you may need to throw away.
Tamper. Digital 0.1 gram scales. Digital thermometer. Milk stuff. Minor details, but altogether these may run up to USD 200.

Carefully consider two things: plumbing in and pump.
Two cups a day is not much, but what if you need to replace water in a tank each time to make sure it is fresh? Plumbing in means the machine is on the water mains and, depending on the machine, could be drained to the sewage as well. But you may need to drill holes in your sink, etc.
Professional machines have rotary pumps - these are silent and have a constant flow rate that does not build pressure slowly as a vibration pump does (I assume). They are big and in commercial situation not even built into the machine, but under the sink, usually. However silent.

I'm looking at buying a macap m4 or mazzer mini grinder.

Watch out for grinders with a doser chamber. You want to only grind the amount of beans for your single cappa. The doser chamber requires cleaning in order to remove stale old grinds.

La Pavoni Lever
Alexia
Anita
Andreja
Elektra Micro Casa A Leva
Vivaldi
Ponte Vecchio
Bezzera
Fiorenzato Bricoletta
Vibiemme Domobar

I bought the Andreja Premium through Chris Coffee and do not regret these choices.
Would I have to buy a new machine today, given current market, my developed experience, would I buy the same machine?
At the time I bought Andreja I still considered milk/steam, but not anymore; so dual boiler or HX is no longer a requirement (milk protein health issue).
A (bit) cheaper alternative to me would be Quick Mill Alexia with PID.

I would still consider rotary pump and plumbing in as an option, and I would consider Izzo Alex for that matter. HX with plenty steam and a very easy path to plumbing in/draining out, or stand alone with large enough water tank. If I knew for sure it would be plumbed in an never needed to be run off a water tank, I would probably settle for Quick Mill Vetrano.

Andreja is still the best looking of all IMO. Excellent Wife Acceptance Factor (WAF). If you need to steam milk it has a few pro's many other machines do not have you might find really very important: no-burn steam-wand and professional valves (faucets) that do not wear like the cheap ones.

Internally, all these machines have essential (i.e. moving or wearing) parts you will also find in professional machines.
Some of the tech talk in this site is about the pressurestat in HX machines where Sirai is a real big professional thing that you do not find in many of the prosumer machines (not enough space inside or they want to keep the price down). It might be a bit more reliable, and is discussed as if more precise, but the numbers I have seen in specs, if I remember well, are all the same. When I needed to replace a vacuum valve in Andreja, after a few years because of an aged rubber O-ring in the valve, I also replaced the pressurestat by one that is a bit more expensive thinking it might last longer - but coffee remained as excellent as before.

And all this because I want a divine espresso twice a day.

Regards
Peter
Netherlands
Europe

[Quoddy]

I was in much the same quandary not too long ago. After checking out many of the possibilities during a visit to Chris' Coffee, I narrowed it down to the Anita, an Andreja Premium, and a Mini Vivaldi II by La Spaziale. I finally decided to go for a HX and then decided that the extra niceties on and looks of the Andreja tipped the scale. Then the grinder. The Macap M4 (stepless w/doser) edged out the Mini Mazzer for both matching looks and also for a better flow from the doser. Had I decided on the Mini Vivadi I might have gone for the Cimbali Junior which I considered as good or better than the Macap, and it certainly would look good with the La Spaziale. Yes, looks played a part in it since my choice ended up keeping my wife quite contented in my taking up a good portion of her counter space.

[caeffe]

I agree about Oscar. It is a surprisingly good solution if you are budget-minded. You have to be really careful about scale buildup (as there is no easy way to flush the boiler), but it does have (I believe) the very nice Sirai pressurestat, a stat that's hard to find on machines that are $300 more. The only real issue with Oscar is that a lot of people find him to be very ugly.

..........

+1 about the Oscar.
With regards to flushing the boiler - there is a fitting on the bottom of the boiler that will allow you to drain the boiler.
I got my Oscar through a local restaurant warehouse supply outfit (Smart & Final) that was closing them out for <<50% off list. It was a no brainer decision for me at that price point. At ~$900 list, I'll admit it's a harder decision.

I don't find it's plastic exterior to be 'ugly' - it's quite functional: the panels don't get hot, easy to clean, no fingerprints. Beauty as they say is skin deep, and the inside of Oscar is quite beautiful indeed.

I also have a La Pavoni Europiccola - purchased secondhand off that online marketplace. You can typically find them from $250-$400. Whole Latte Love had them (as Gaggia Factories) on closeout for about $350 at one time. At $350, I would consider it an excellent value.

[Tink]

Thanks everyone for all of the information and opinions. I can't believe how friendly and helpful this forum is.

I was doing some measuring today and I'm concerned that even though I have plenty of counter space, I have cabinets over all counters with 17" clearance. I'm concerned that filling the machine will be difficult. Many of the machines I am looking at are fairly large to pull out and fill with water.

[HB]

I'm concerned that filling the machine will be difficult. Many of the machines I am looking at are fairly large to pull out and fill with water.

Some espresso machines are designed to be plumbed in, others can be converted. Converting a pourover espresso machine to direct connect lays out the options. I agree it would be inconvenient to drag a 40+ pound espresso machine back-and-forth for refilling; it's doable, just not a lot of fun.