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Introduction |
I chose to not leave the Mia on all the time nor to hook it up to a timer. I realize that the latter is a viable option, but opted for the "out of the box" configuration since Mia was ready to start pulling my first shots in about 20 minutes. Before starting this project, I wondered if I'd tire of waiting around in the morning for my coffee and would decide instead to run out and get an espresso at Stumptown. With the quick start-up time, this didn't really become an issue. Obviously, if it were plumbed-in, it would make sense to use a timer or leave it on and not worry about warm up delays.
Commercial machines are obviously plumbed in, so the need to refill Mia's reservoir and empty the driptray was an unwelcome adjustment for me. While the driptray is quite large and deep, that only puts off the inevitable need to empty it manually. And don't wait until the last minute, because you need to tilt the tray to remove it, which can result in horribly dramatic messes.
Similar warnings apply to the reservoir. That is, it's very large and it's easy to fill, but keep it in the back of your mind to check it periodically. As there is no external display of water level in the reservoir, checking involves removing part of the cup tray to peek into the reservoir. Realistically, if you have limited height over the top of the machine, you'll need to slide the machine out, which will get tiresome. I recommend direct plumbing the Mia if it will be located under kitchen cabinets, or placing it where there will be plenty of overhead clearance.
Needless to say, if I were going to own this machine, I would absolutely plumb it in. The machine is heavy and large enough that you're not going to be taking it with you on vacation. I see few disadvantages to plumbing this machine and significant benefits. Not only would it eliminate a lot of worry and hassle, it would also eliminate much of the mess.
While overall I was pleased with the Mia, I do have some issues with it. For example, compared to the Procon rotary pumps I'm used to, the vibe pump is incredibly loud. And since it is located inside of the machine, its vibration creates a lot of additional noise from various metal parts. The cup tray holds at most a half dozen cups and a timer. While you could in theory put more on the tray, some of them would be on the back section which is both unstable and has to be removed whenever you fill the reservoir.
In the end, however, none of these were really significant concerns. I found the Mia to be completely manageable. It works quite well for pulling a quick shot in the morning and equally well for building drinks for six of your visiting friends. Sure, it could be made better by plumbing it in and mounting the pump remotely, but even without the features, it's an entirely serviceable machine.
I'm impressed by the Mia, but more than that, I'm amazed by what this indicates about the potential of home machines in general. In addition, I'm starting to understand more about why people become obsessive about weird things when it comes to home machines. Now I appreciate why frustrations with inconsistency may lead to espresso machine "upgrade fever" or thoughts of switching to electronic temperature control systems. This experience also taught me why some people start become fanatical about technique, protocols, and methodologies, leading them to focus more on the machine than on the espresso. At the same time, I have to say that I honestly believe that almost all baristas, professionals and enthusiasts alike, would be better advised to pay attention to improving their own skills, as these will have a far more dramatic result than any machine tweaks.
It took awhile for me to learn the proper operation of this machine. I think this is going to be true for anyone. It has quirks, strengths, and constraints. Learning about them and developing strategies for working with them takes some time. Fundamentally, an owner of the Mia is going to have to dedicate some time to understanding the machine.
Once you do this, however, you're going to have an excellent machine to work with. The Mia is as good as if not better than many machines in use in coffee bars in the US. There are very few baristas (professional or otherwise) who will find the Mia limits their abilities with espresso. With skill and practice, you should be able to produce consistently good to very good espresso with the Mia. With the right coffee and with a deeper understanding, you can produce truly exceptional espresso with it.
Mia's only noteworthy weakness is steaming milk. And even there, as long as you respect the constraints, understand the machine and switch tips, you're rarely going to find the machine limiting your ability.
I honestly have to say that I'm really pleased with the Mia. If I owned one, I'd switch the steam wand tip and I'd figure out a way to plumb it in (including the drip tray drain), but regardless I'd be damn happy with this machine. As with your average HX commercial machine, the limiting factor will almost always be the barista with this machine. And that is high praise indeed.
After spending the weekend down here, Bronwen became motivated to go back to Seattle and get her home machine working. And Kyle is planning to set up his Silvia at home again. Tonx is thinking about home espresso blends. We were all impressed. We were all excited.
To sum up:
Scoring the Mia overall I decided again (unfairly, I know) to compare it to the commercial machines I'm most used to.
| Grimac Mia | Stock LM Linea | Modified Linea | Mistral | |
|---|---|---|---|---|
|
Espresso |
7 |
7 |
8 |
9 |
|
Milk |
5 |
9 |
9 |
8 |
|
Usability |
6 |
8 |
9 |
8 |
|
Liveability |
6 |
8 |
9 |
9 |
|
Workmanship |
7 |
8 |
8 |
10 |
|
Aesthetics |
8 |
7 |
7 |
10 |
|
39 |
47 |
50 |
54 |
Looking at this, you might think that the Mia scored badly. But keep in mind that it is being compared to machines that are more than six times the price. This is not a fair comparison, and yet the Mia doesn't look bad in light of the price differences. Frankly, the above chart is shocking to me and should be shocking to you. The idea that the scores should be anywhere near this close is both bizarre and amazing to me.
What can I say? The Mia blew my mind. I had tons of assumptions and expectations—and was proven wrong on almost all the negative ones and right on almost all the positive ones. If you are into espresso and want to be a barista at home—the Mia would be a damn fine choice. Just don't assume that it's going to make the espresso for you. Know that you are the barista and it is just a tool you use.
If you want to read about the process of reviewing this machine, see this review's thread in the On The Bench forum. If you have comments or questions specific to this article, see the Article Feedback forum. If you are interested in step-by-step operating instructions for the Mia, see my Cribsheet on the next page.
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