DeLonghi Stilosa EC260 Espresso Machine | Crew Review 

Yes it does have a filter on the bottom, so there s no need for distilled water.

Does tank made of plastic or stainless steel

@@samehagaybi7201 It's a removable plastic container.

I'm picking up a used one tomorrow. Is it a good idea to buy used? How do I check for working functions without making a coffee?

@@sophiah8794 Buy new. Its really affordable at that price from Target. I rushed out and bought one tonight. My kids (late teens) and I played with it. Its a really nice machine. This from someone who has NO idea about this sort of appliance! lol.

i know Im asking the wrong place but does any of you know of a way to get back into an instagram account? I was stupid forgot my account password. I appreciate any tips you can give me

@Kannon Keanu instablaster ;)

@@kannonkeanu4516 scammer

Okay thanks. I was thinking the machine was going to stop on its own and it never dead lol so I appreciate that, I was wondering how much a shot would be

This is exactly what I was wondering! So then, should I fill the water well all the way or should I also try to measure/guess how much water to use for one serving? This is my only complaint with this machine. I don't want to guess when my brew is finished.

This is why I came here! 😂😂

Thank you

Update: for a double shot I usually stop it around the 17 second mark. It depends on the espresso and the grind, but I find that with some brands more than 20 seconds ends up tasting pretty watery.

It's kind of you get what you pay for. The Stilosa has a small boiler, which is ok for espresso but doesn't give you a lot of steam. You might experiment with a standalone frother, which will heat and froth your milk (and has the advantage of doing this while you're making the espresso).

From the little experience I have with the machine, you have to stop the machine after you pull your shots. I ended up with a weird americano after my first use lol

Wait till green ready light. Time your On position/flow time to the level of your expresso preference. Shorter will be more concentrated and longer will have more expresso but less concentrated.

You probably already figured this out by now, but the metal tube on the wand twists off

Hi there, This is definitely a very entry level machine and you will likely struggle to pour latte art with the steam wand on it. It's lower power and not constructed like a commercial wand. For cleaning, you should have some guidance in your user's manual, but to start with it's important to wipe down your portafilter baskets to avoid oil build up, occasionally scrub the group head, and be sure to purge the steam wand after each use!

yes. that’s correct

Yes...what grind setting did she use ? She should have shown us !

Espresso is a very fine grind on most commercial grade grinders it’s either a 1 or 2

I would suggest the finest, since the Capresso doesn't grind "powder fine." I use my Bodum Bistro on its finest setting, and tamp very firmly. Gives a pretty good shot *and* a dry puck! :-)

@@maryl.7226 Hi Mary; do you use the smaller version of the Bodum Bistro grinder or the larger one, with the coffee bean’s container on top? 🤔 I want to order mine and would like to order the one you mention, it’s just fir my personal use at home. Thank you

@@minniealcocer6247 Hi Minnie! There are currently two "Bistro" grinders on the bodum.com site. (Confusing, because though different from each other, they're both named simply "Bistro." I have the $79.99 model. Both are "on sale" as of today (2021.03.11) though may run better at times. I got mine for $69.99 in October 2020. There are a few features that vary; here is a little summary for you: $49.99 model: * plastic receptacle instead of glass (Plastic may lend itself to more static and "clingy-messy" grinding of beans.) * no timer; you hold the "on" button down till you get the amount of coffee you want (I always weigh my coffee before putting it into the grinder, so the timer is no big deal to me. Without a timer, you just have to hold the button down till your coffee grinds -- for me, my 22 grams takes maybe 15 seconds) * THIS is probably the most important thing: the cheaper model has no "friction clutch." (See the note I've included for the $79.99 model below.) * measures tiny bit larger than $79 one * seems it comes in black only $79.99 model: * glass receptacle (I have very little static and zero problem with it) * preset timer for number of seconds you want it to grind. Time is for seconds only, not relating to weight of beans. You figure that out on your own. * Friction clutch, for the potential occasion that a little stone or something would be in with the beans. I've never encountered this, but apparently the friction clutch stops the motor immediately upon sensing any unusual friction, such as a stone would create. Their words: "Friction clutch that prevents damage to the grinding gear in the event of small stones in your beans." * Color choices: black, red, white I don't think the cheaper one was available when I got mine. The consideration is whether the glass receptacle, timer, color choice, and friction clutch are worth $30 extra. Importantly, I like that Bodum does offer some replacement parts for these grinders, which you can easily exchange yourself: the grinder cone part ($15), and the glass receptacle ($8), etc. (See bodum.com --> coffee --> spare parts). Bistro is made in China; I'm not sure whether other inexpensive Chinese-manufactured grinders offer replacement parts; this is one big reason I went with Bodum. Ordering from the company: free shipping and my grinder arrived all perfectly and complete in 3 days (to Tulsa, OK). Be sure to look thoroughly in the packaging inside the box; the cone is in a little box by itself and at first I thought the grinder was defective. I hadn't seen the little box in all the packing materials. Hope this helps, and all the best!

be careful with this espresso grinder... the beans shot like a bb gun into my brothers head.

You have to grind the coffee yourself. The grinder is actually much more important than the machine, and you should invest more in a good grinder

if you buy your coffee beans from a starbucks, peet’s, or any coffee shop, they can grind the beans to an espresso grind(fine grind) for you. if you buy beans from the store however, you’re going to need a grinder to grind them. You can use any type of milk, but if you want creamy and foamy milk, you need a milk with fat, which the best is whole milk. Non-fat you can use but it will be incredibly hard to froth since there isn’t any fat to froth nicely.

im also very new to espresso but i recommend getting a 1 ounce espresso cup and once it's full you turn it off! One ounce is one shot of espresso, so if you want 2 shots use 2 one ounce cups. Then after brewing your shots you can pour them into your big cup. hope this helps haha.

Put milk in the little metal jug

I have this problem in a new machine. The green light never come on and the water is always cold. I wonder if my coffee machine has a defect

Use a straight slot screw driver and insert in the gap and turn it. Mine only needed this the first time I used it and after that I could pop it out with my fingers.

No, mine goes off 13-16 seconds into the shot. If you're pulling for 20-25 seconds once the first drip hits your cup, your boiler will need to start up about halfway through, because it's sucking new water in from the reservoir at the same time you're emptying the boiler into your cup. That new water needs to be heated, hence the boiler gets tripped on as the light goes off.

I like the ec155m better. Prefer the steamer on left side. Mine just broke after 5 years. Noticed hardly any creama on video shot.

I have the 3420. It basically seems identical, just with more stainless trim. The baskets are 7 grams, 14 grams, and the other one is for the ESE pods. Never tried the ESE pods, as I like to use freshly ground coffee rather than old ground coffee wrapped in filter paper.

@samhondros can you get th 230 in the US? It seems to be the only difference is the non pannarello steam wand on the 230 - which I see as a plus

50% of the filter MADE OUT OF RUBBER!!!!🤮 And the portafilter has PLASTIC!!🤢

And the water tank is SOFT plastic, which causes cancer (BPAs in soft plastic)

@@abueloraton is there any that use glass?

u have to rinse them out as u can see in this video

You need coffee with an Espresso grind. It’s a good deal finer than you would get from a preground bag. You could go to Starbucks or a shop that sells beans and have them grind it for an espresso. We always recommend grinding what you’re going to use right away and keeping the rest whole bean for freshness but if you don’t have a grinder it’s just fine.

When I first had mine 3420 (almost the identical machine functionally), I tried Starbucks beans and asked them to grind it "espresso." It was fine like talcum powder and simply wouldn't drip because it became thick "sludge" in the basket when it got all wet. There simply wasn't enough pressure to get through the sludge from that extremely fine, powdery grind. I bought a Bodum Bistro grinder for $70 on sale, keep it at the finest setting, grind 14 grams (using my $12 scale), tamp it very firmly, and there you go -- makes a decent 1-1/2 oz shot in 20 seconds or so. If you don't have a grinder, explain to Starbucks that you have a pressure-basket machine and need the grind to be about like granulated sugar in texture. That should get you there!

Espresso is style of coffee but yes there are also espresso beans which are roasted a bit longer than coffee beans

@@maryl.7226 Good advice. I have used starbucks dark espresso beans which i grind in my capresso infinity plus grinder (shown in this video) . It's grinder setting setting is near the finest setting but not all the way, this will vary as the grinder teeth eventually wear down. You have to experiment. Good luck!

I think they are the same machine, this one’s just black lol. And are you talking about the portafilter?(the thing with the black handle that contains the filter basket for the espresso) The reason why this machine is pressurized is because since this is a cheaper machine, it’s easier to have the espresso quality consistent when pulling different blends of coffee. Non pressurized filters are used usually on higher end machines that cafes usually have since they control how much pressure, what temp, and weight of the grinds, while this machine we don’t have to do anything. So i would just suggest keeping the pressurized filter since it would produce the consistent shots without having to do much. And if you were talking about the steamer then oop lmk

@@thiccynickyy864 sorry yes I meant the steamer. I currently have the steamer that comes with the machine and I think is there to make it easier to steam but doesn’t give the right texture sometimes (too much foam).

@@euanmcgeechan1752 the attachment on this machine for steaming is geared for making heavier foam which kinda sucks, but you can manually steam by removing the metal cylinder piece, then frothing with that. I would not suggest actually removing the whole thing because i don’t think you can replace it necessarily, and i also don’t want you to break the machine. A good tip for dealing with this machine is even if you manually froth it, if there’s too much foam, just remove some with a spoon then swirl around the milk in the pitcher to combine the milk, it should help with the milk texture. You also should hit the pitcher on a counter to remove excess air bubbles aswell to get that smooth texture.

@@thiccynickyy864 amazing thank you!

@@thiccynickyy864 i’ve been using a spoon to take the excess foam off the top when I go to far so this is a really solid piece of advice. What’s killing me is I think I’m really close but I’m still missing the mark somewhere

mine does

aluminum alloy

NO!!! Half plastic!! The filter is half rubber!!! This machine is RUBBISH!!! Returned it the very same day! Nauseating

It looks bigger so two shots?

The "double shot" doesn't mean pulling a typical, 18-19 gram double shot. DeLonghi calls 7 grams a single shot, 14 a double shot. They should call their "double shot" a single-and-a-half shot :-) Just tamp 14 grams in there real firmly, and if your grind is about the fineness of granulated sugar, you can manage a nice little 1-1/2 oz to maximum 2 oz espresso. Partly depends on the bean as to whether you want to keep your shot 1-1/2, or stretch it to 2.

My coffee machine is so loud to. Maybe you found a solution??

i think its just loud lol, everyones is loud innthe comments right now

@@manosfragkiadakis1521 Unfortunately not haha.

@@andrewsavoy1881 I think so too, I haven't found any solution lol.

Check the water container, if it’s not in right it makes it louder :)

No

About 43 grams

@Zach Sheffee She's not using a grinder to grind the coffee?

@Zach Sheffee I know that. Is she not grinding the coffee beans with a grinder at 4:00?

Capresso brand Model Infinity Plus; about 90$ and well worth it, mine has lasted a long time but gradually the cutting blades wear down so you have to turn the adjustment FINER to get the same grind.

I time my shots right from the first drop… i start the timer and leave it for 30 seconds, then stop the machine. its a little annoying to have to time them every time but worth it. since this machine doesn’t stop on its own.

@@anamcdonald6626 How many mL do you end up with at 30seconds? I got like 105 and I stopped at 25seconds, tastes watered down 🤷🏻‍♀️

Use the pressurized portafilter that comes with the machine, and make sure you're using espresso ground (which should be the consistency of sand). If people use unpressurized and too coarse a ground, they will get coffee water, not coffee.

capresso infinity

I've been drinking coffee all over the world for 52 years, 2-13 (yes, truly... when I was young!). I think I can call myself a coffee drinker, although don't yet qualify to be a coffee snob. Not one of my ambitions. However, with some experimentation and Private Reserve beans from Sprouts Farmers Market, frothing my milk with basically the same machine (ecp3420), I do believe my espresso/cappucino/latte cups are truly better than Starbucks AND some other coffee places. (Need to balance my comment by saying the 3420 has the panarello steamer, which may perform better than the reviewed machine's frother. I don't know from experience.) Depends both on the machine and the maker, and does take some experimenting. I'm really glad I have my machine, and have yet to have any pains with my posterior. :-). :-)

@@maryl.7226 how many grams are you putting in for your double espresso & what’s your brew time for your double? I just bought one yesterday and I’m still experimenting!!

@@laurynhatten1885 Hi Lauren! I use 14g for the double shot. Tamp it real firmly and it works great! Enjoy your ne a machine and some real good coffee!

@@maryl.7226 hi thank you!! How long do you brew it for?? (I’m still getting sour shots but I don’t want to give up on it just yet!!)

@@laurynhatten1885 Hi Lauren, I grind mine about the texture of granulated sugar (the finest setting on my Bodum Bistro Plus grinder.) THEN I tamp it *very* firmly, and run the machine till the top of the crema hits 1.5-2 oz maximum. That takes around 21-24 seconds and can vary just slightly with the type of bean and how it's roasted, it seems. In my experience, since the grind isn't as fine as might be ideal, it's important to really tamp it very firmly. It's when I learned to do that, my coffee started being really good because the very firm tamping had slowed the extraction down. You'll read people advising 26-30 seconds from first drip, but this would be for more coffee than a paltry little 14 gr basket. Try 1.5 oz espresso max 2, and in between. I think you might find an improvement. Good luck with it!

But why 😮

Is a scam unless you get one and return it before the grace period

Or a special place in heaven for those who make something of espresso affordable to us humble masses...

I have a 155 I bought for 25 bucks on Craigslist. Run a La Pavoni unpressurized basket in it and get great results. Is it a Rocket? Probably not. Does it make shots better than 40% of the shots I've bought out in the world? Yup. Now, I do agree that making things "not to last" is frustrating, but I'm also happy to be able to get into the hobby without dropping a grand.

Have you tried using this particular model which was recently improved?

they can sell this crap as there is demand for it. I personally despise DeLonghi, but people buy it. So they sell it and it does make sense to sell it.

Educate me please. I want to understand what you’re talking about.

@@tgod7789 just research double boiler machines, look at the state of her steaming wand 👀.... Doubles shot industrial standard 18>20 grm. You will be shocked at prosumer prices and she admits as much ie, it's not up to the job. Save up buy once the grinder is more important than the machine .... Coffeegeek. Com Is a good start but budget for about 2k for the pair.... 🙄☕

@@parker550 Seriously? $2K for a setup to make a home espresso? Seriously man I've been using a damned Goodwill-find steam machine with cheap LaVassa beans and a $20 blade grinder. In other words, the most cringe-tastic "espresso" by most standards. And while it's definitely just "really strong coffee", I struggle greatly at tasting much difference between it and what I get at local coffee shops with professional equipment. Yes, different, but still pretty good.

7g single and 14g double is standard where espresso was born 🇮🇹☕

This is a very basic machine, so don't expect great shots. I usually keep a pack of Bustelo , Pilon or otherwise cheap pre-ground at home, in case I run out of good beans, and you can get a decent shot from them. Otherwise, those coffee won't be selling so well. A few possible causes for your weak shots: 1) you are pulling with too much water; 2) the pre-ground you are using is too coarse; 3) the machine just isn't very good. Try grind the pre-ground coffee down a bit... and make sure you are not using too much water. If that doesn't work, then it's #3. I suggest you try weigh the coffee to 9 grams and weigh the shot to 18 grams, or something similar, so you are pulling a standard ratio shot. This channel, while educational, also is a selling tool for SCG and these brands, so you have to take their reviews with a grain of salt.

_W_ thank you for your response!! Your feedback is very much appreciated!!

Fill the double-shot basket well, tamp the coffee into the basket very firmly, and try running 1 to 2 oz maximum, not more than around 20-25 seconds. Weak espresso simply means the grind is too course, not enough coffee tamped firmly, or just running it too long with too much water. I had to experiment a lot at first, and now my espresso is really delicious and strong every time. I do have my own grinder and grind beans about as fine as table sugar. If you don't have a grinder just try to find coffee that is ground really fine like salt or sugar. Your machine won't handle the "powdery" ground coffee, BTW. Hang in there; a little practice and experiment and you'll hit on just the right thing for you and will soon enjoy some really nice espresso!

Mary, how quickly does your espresso come out on this machine? I had the ec155 for years and have used the Icona a lot, too, and with my stilosa the shot comes out so much faster - like in a few seconds vs 20 seconds for the same amount? 🤷 Looks and tastes (in a latte) fine tho... 🤔

@@tonygibbons5 Hi Tony, Merry Christmas! I had the same problems when my son gifted me with the DeLonghi 3420 (identical to the Stilosa, just has a little more stainless trim on the front). I read, watched YT videos, and experimented a lot! Now I've been at the place for a while of really, truly enjoying what I consider to be delicious espresso, latte, etc. Now in response to your question, then some extra thrown in for free! 1. As an intro, I'm far from being an expert, a "coffee snob," or a "hobbyist." I'm a 67-yr-old grandma who loves her coffee and likes to play and experiment with just about everything in my interesting life! Till my son brought me the 3420 just as an "I love you" gift, I never had an espresso machine, but had abandoned my years of French pressing as I discovered the Aeropress and the Hario pour-over, and had learned enough about making a pretty good cup coffee with these. I still use both and love them! 2. My espresso, from the time I flip the switch to "on" to the instant it hits 1-1/2 ounces, is 21-22 seconds. I learned that *1-1/2 ounces is the sweet spot* for my combo of machine, bean, grind, etc. I don't run it to 2 ounces any more, as that amount comes out watery and bitter. The "double-shot" basket only holds 14 grams of coffee, so it's not going to run to the 25-30 seconds marker for 1-1/2 to 2 ounces of "perfect espresso." (I never messed with the single shot; 7 grams of coffee would only be a taster for me -- why bother! Neither have I tried the paper pods; the paper and stale ground coffee are a turn-off -- I guess I'm snobby enough to not mess with that either. :-O 3. This combo works great for me: (a) My 3420, (b) filtered water, (c) fresh, $8-per-pound beans from Sprouts Farmers Market (Private Reserve beans are my fav), (d) a Bodum Bistro grinder (the Bodum company offered them online for $70, which they seem to do pretty often), and (e) my $12 digital kitchen scale. 4. The Bistro is a steel conical burr grinder. It grinds the beans, evenly, to a fineness that seems A-OK for the 3420. The 3420 has pressurized baskets anyway, and cannot use the finely-ground powder that higher-priced machines with non-pressurized baskets require from a way-more-expensive grinder. I use the Bistro at its finest grind, 14 grams weighed on my scale, barely patted with my finger, then tamped carefully, evenly, and pretty firmly -- for a grandma! My grinder's fineness and my firm tamping, along with my $8 beans make, for me, a better cup of espresso, Americano, cappuccino, latte, etc, than ANYTHING I've had at Starbucks or other "McDonald's" variety of coffee places. The bigger your grind is, of course, the faster the water will run through the portafilter and your coffee will be weak and watery, probably sour as well. 5. If I'm adding milk, I use Lact-Aid 2% cold milk and have played with the frother alot, till I'm really happy with the silky, velvety milk I consistently get by keeping the wand deep in the steel pitcher from start to finish, 120-140 degrees F. max, so the milk stays sweet. (Don't expect latte art -- but I can't even draw anyway, so moot point for me!) I can get "bigger foam" for cappucino if I want it, but not as velvety that way. 6. In the beginning, I was getting 12-14 second shots for 2 ounces. It was pretty foul. But the beans, getting my Bodum Bistro and doing the finest grind it offers, then really tamping carefully but truly firmly have combined to give me that 21-22 second, 1-1/2 ounce shot, with a nice crema. I enjoy it all immensely! 7. Another thing... I set the portafilter, basket, and disc, plus the espresso measuring glass and the cup/mug I drink from, all into hot water as the machine heats. I heat the machine for 10-15 min.That way everything the coffee touches is hot from start to finish. I make the espresso and immediately switch over to steam. When the lights are both on, I run some steam until the steam is "dry," and let it heat another minute then steam "dry" until the milk is as described above. My coffee is nice and hot, without being extremely hot and ruined. * MOST IMPORTANTLY!* You said your results "look and taste fine -- in a latte.” That's The Big Thing. We aren't likely to obtain the results in a $120 machine and a $70 grinder that we would get with a machine and grinder costing hundreds or even thousands. I can definitely afford more than the $120 my son paid at Target, but for my schedule, my values on where I spend my money, etc, I am really happy with my little DeLonghi and the espresso I am really enjoying! (Except for the 14 gram basket -- not really a double shot in my book!) I'm happy to just leave it right where I am, and am not tweaking further because I need to move on time-wise and I'm simply content with it right here. If my DeLonghi lasts a decent amount of time before dying, I might well replace it with the same thing. Even some of the more expensive machines seem to bite the dust or have expensive repair/replacement needs way sooner than they should. If my tips help your "fine" results be even a little "finer" for you, then great! Otherwise, play a little, have fun, and let your enjoyment be your best measure of "perfect espresso."

I know enough to beat the quality of a number of coffee shops I've been to; I know enough to enjoy some very nice cups of espresso; AND -- I certainly know enough to save a heck of a lot of money in the process for things more important and long-reaching than drinking espresso needing hundreds -- or even thousands -- of dollars worth of equipment to have a 10-minute drink... :-)

@@maryl.7226 This machine is full of rubber hoses and soft plastic. Its water temperature is too high and overextracts coffee. If you were the saleswoman here and knew what you're taliking about, you would have 1) run water through the machine several times before; 2) tasted the espresso without the milk, 3) shown the water tank is made out of white soft plastic (with BPAs) and 4) would've noticed the basket filter is 50% rubber, which would have hopepully (doubtedly) alarmed you!!! You would know there is no such thing as a cheap and decent espresso machine because a decent espresso machine offers at least some control over the water temperature and does not have a soft plastic water tank! You would know any brand new decent espresso machine costs a lot because it would include rock solid materials and technology of temperature (and pressure) control. Espresso drinking is a science and an art. Espresso coffee is tested first without milk--actually it is not tested with milk first. But this woman is just a salesperson who displays a total lack of knowledge of the espresso industry. It takes at least more than $1,000 to buy a decent machine without rubbery and plasticky materials. Soft plastic and rubber cause cancer. This machine in particular smells like rubber and leaks rubbery smells all over, not only because its interior is made of rubber hoses and soft plastics (its basket filter IS MADE OF RUBBER), but also because its pump produces excessive pressure and heats its water at too high (boiling!!!) temperature! But of course, you wouldn't care to even notice that its portafilter and filter are 50% rubber because you belong to the fast-coffee culture who thinks "eXpresso" means "fast boiled latte" and "cappuccino" means "steam wand". This machine is for the most ignorant population and it saddens me that DeLonghi makes such dirt. I fell in this trap as a prey consumer of this cheap and rubbery machinery until I learned what it takes to produce balanced and finely tuned coffee drinks. If you like your "eXpressos" taste like rubbery coffee, go ahead and keep drinking out of unpacked rubbery machines and keep believing you can buy a brand new, decent and solid espresso machine (with its interiors made of healthy copper and steel) for less than $1,000+. Keep enjoying your commercial coffee drinks-might as well be all you know as far as espresso culture goes.

@@abueloraton This machine is just a simple device for prosumer use, for those who want a reasonably priced espresso machine for their counter top. It's not meant for professional use in a cafe or restaurant and most people are not wealthy enough to afford a $1,000 + gigantic machine in their kitchen. Get a grip on what this product is designed for, it's not for coffee snobs.

Hello! Pressurized portafilters have a double wall to create extra back pressure that slows water flow rate. This means you can brew espresso with a coarser grind than you need for a non-pressurized basket, which is essentially just a single wall screen.

Aeropress is superior. Aeropress, though, does not make espresso.

@@abueloraton I used an Aeropress for 5 years before I got this espresso machine. I am much happier with the espresso machine. It makes the beans I use taste much better. Sure I will keep the Aeropress for camping or if the power goes out but the Espresso machine is way better.

@@alchemicalanarchist Its interiors are made out of rubber, the brew filter (check it out) is half rubber (compressed filter=fake pressure), its tank is made out of soft plastic, which has BPAs, its hoses are all made out of rubber, it overheats the water, which causes extra bitterness in the coffee, its pump is waaaay too powerful (causes coffee brew flow to exceed the standard brew flow rate for espresso, which causes poor extraction--acidity), and it smells and tastes like rubber. The Aeropress is a machine with huge acceptance and following by coffee experts. Now, Aeropress is not an espresso brewer; if you want espresso, Aeropress is the wrong tool. This DeLonghi machine makes overextracted, fake espresso for people who don't really know what espresso really is. I am having to return this piece of junk and I've had to switch to French press for the time being. At least, the French press is not made out of CHEAP plastic and rubber hoses. If I ever have an espresso, it better be finely tuned! That's the whole point of espresso! And just so that you know, compressurized filters don't generate a full extraction. Also, for your info, basket filters should be 💯 % metal, not half metal half rubber like the trash you're drinking your commercial, supermarket burnt coffee out of.

@@alchemicalanarchist You might not really know high quality espresso: this cheap machine overextracts and overpressurizes: makes coffee much bitter and acid than it is supposed to taste! Besides, Its filter and portafilter are 50% made out of rubber, which is absolutely unacceptable and unhealthy.

@@abueloraton Ive used high end machines before. But they were at restaurants and I dont have the counterspace for a large machine at home. Sure the portafilter has some rubber in it but so does the aeropress. The portafilter in this machine has a spring loaded check valve that only opens when its at the right pressure. I seems to work pretty good.

Where do the coffee grounds go, in the gadet with the term she referred to as using a "basket: ?

@@dianneallen5623 same place as the espresso, you can make a single or a double.

Just fill the portafilter. If you're using the pressurized basket, don't pack the portafilter, just fill it loosely all the way to the top, give it a little sideways shake to distribute the coffee, and go.

WOW! What a find!

Use the pressurized portafilter, and grind your coffee to the consistency of sand (not powder). Fill the portafilter full to the brim but don't pack it, just leave it loose and use your finger to level it off. Almost guaranteed you'll get good coffee out of this thing.

Don't trust anyone that spells it "expresso"

It's not a cup of coffee it's a latte

The weird thing about this machine is that the steamer can only basically steam milk to create thicker froth for like cappuccinos, so it just looks weird and milky probably because of that.

@@thiccynickyy864 if you take the outer cover of the steam wand off you can get creamy micro foam milk 👍

@@tonygibbons5 i was aware of that when i first got it too, but even without the outer part, the steam pressure is horrible so it doesn’t create consistent foam