We have three coffee pots. One is a rather expensive espresso machine, the type known as a "prosumer." It's a Pasquini Livia 90 that's been going strong for almost 20 years. We use it most often. Linda greets the day with a large latte or a milky Americano, and I like a couple or three double espressos. The thing about making your own espresso using really good equipment (after you've figured out how to do use it, assuming you buy good beans), is REALLY good espresso. It's nothing at all like the stuff you get from all but the very best coffee stores.
Did I mention "expensive?" Including a grinder, just getting the camel's nose into the tent will set you back about $1,000. A setup like mine, which is by no means top of the line, runs around $2,500; and following my current recommendations would cost at least another $700 (mostly for the grinder). Up to about a $3,000 machine plan to spend about 1/3 more for the grinder. In fact, the quality of the grinder's more important than that of the machine.
No matter how much you spend, there's a relatively steep learning curve attached -- plus a fair bit of cleaning and maintenance. In addition, if you weren't picky about your bean choices, consider it a given. Nevertheless, if you like your coffee intense, it's the best and my preferred way to brew.
A lot of people have relatively inexpensive, "home" espresso machines and swear by them. I don't want to invalidate their experience, especially as these little machines make perfectly okay coffee. "Better than Starbucks?" Perhaps, although that's not saying much. Compared to a good coffee - good barista - good grinder - good machine -- no comparison. Really. That said, since you're open, it may be worth investigating one of the little guys. My son likes his Krups.
Most people are rather shocked to learn that real espresso (at least not drinkable espresso) isn't made with very dark roasts like Starbucks, Peets; no French, Vienna, Italian or "Espresso" roasts. The method favors medium and medium-darks -- the others are a way of capturing some of the excitement of espresso with less efficient methods of extraction.
"Our" second pot is the Grind and Brew Cuisinart, which is really Linda's. We've left the Pasquini off and been using it daily for the past week or so ... just because. It makes a fine cup of coffee -- perhaps a little on the weak side when using the gold basket (we do), but there are ways to remedy that (use a stronger roast). It's held up very well over the past few years, if you don't count breaking the glass carafes now and then. IAready mentioned on this thread is the importance of cleaning the grinder. Because the motor is separate from the grinder assembly the grinder can be washed in the sink or dishwasher. Just make sure you do it, at least every three or four pots or the fines path will get really grotty.
While I can't recommend the Cuisinart with the same kind of hardware junky enthusiasm I can recommend a Technovorm (never owned one) or Bunn (did own one), it is a first class "automatic/ pour-over/ drip coffee maker (with auto-shut-off hotplate) which looks good on our counter.
You mentioned some leeriness about your ADD (my brother!) sometimes interfered with turning off the hotplate on a Technovorm. Not to worry. No hotplate. Many coffee machines dispense into "thermal carafes" which keep the coffee at drinking temperature for a couple of hours without heating -- and the Technovorms are of that type. The thermals do prevent over-stewing the coffee which is good fron a taste standpoint; and also prevent people like you and me from cooking it into the bottom of the pot. On the other hand, they won't keep a pot going all day.
My opinion is that although the world of automatic/ pour-over/ drips contains a lot of machines is heavily populated the rules for choice making are ectually fairly simple. Look for features. Otherwise, within any given price range quality is about equal. Near the semi-commercial top, you can start trading back a few convenience features for build quality.
Our third pot (okay, pots... we have three) is a "French Press," aka "cafetiere" (France and England), aka "cafetero" (Spain, Italy). These are hugely popular in Europe. They make, strong, excellent coffee once you've mastered the fairly simple technique. Really good coffee.
Unfortunately, they're comparatively inconvenient in that they make only limited amounts and don't hold them hot. The best manufacturer is Bodum, although some of the clones are just as well made. No fear with Bodum. If you like the way it looks, buy it. As to the others, touching is an infallible gauge of quality and price tends to be quite informative as well. They function best with a fairly dark roast and a coarse grind. The method reveals pretty much all there is to know about a dark roasted blend. If it's good, it will sing; but if it's not, it will flop. They aren't friendly to medium roasts which, as a product of the coarse grind, will tend to come out insipid.
The degree of inconvenience is comparable to making coffee in a Chemex. Which is another purists choice.
A ffith method (counting the Chemex), another for which we don't own a pot, is vacuum brewing. Ultra mellow, PITA. Perhaps the best choice for after dinner. If I did "personal cheffing" or small entertaining for people who drank coffee at night (I do but my friends don't anymore), no way would I not have a few vacuum setups. Vacuum setups are small quantity. You're talking four after-dinner cups with a large pot.
This thread's getting interesting,
BDL  |