Hey guys,
I'm looking for an Espresso maker that matches my requirements since quite a while
- I'm not drinking much coffee, which excludes the huge and foremost expensve lever Espresso machines etc.
- no alloy/plastic that's in contact with the water (bye bye Brikka, Handpresso, Mypressi)
- I'm mainly drinking Latte and Capuchino, meaning also having nice milk froth is important to me
- Also I want to keep it simple and affordable.
- The Turkish Ibrik for Mokka is nice, but I don't get any crema
Now I came accross the Bellmann and it's identical counterparts that carry other brand labels.
Sounds pretty much like my dream product on paper.
The question is - does it live up to expectations under real life conditions?
- I am sceptical if the amount of steam can be sufficient
- Also the pressure it is able to build up rather low...
- Also how well does it perform on Ceramic glass cooktop?
Who has some longer term experience?
Other things I am eyeballing:
The Kamira - no milk option and I read about quality issues - the crema looks good though. Wonder, what should set it apart from other methods
Portaspresso - out of my league financially.
I'm looking for an Espresso maker that matches my requirements since quite a while
- I'm not drinking much coffee, which excludes the huge and foremost expensve lever Espresso machines etc.
- no alloy/plastic that's in contact with the water (bye bye Brikka, Handpresso, Mypressi)
- I'm mainly drinking Latte and Capuchino, meaning also having nice milk froth is important to me
- Also I want to keep it simple and affordable.
- The Turkish Ibrik for Mokka is nice, but I don't get any crema
Now I came accross the Bellmann and it's identical counterparts that carry other brand labels.
Sounds pretty much like my dream product on paper.
The question is - does it live up to expectations under real life conditions?
- I am sceptical if the amount of steam can be sufficient
- Also the pressure it is able to build up rather low...
- Also how well does it perform on Ceramic glass cooktop?
Who has some longer term experience?
Other things I am eyeballing:
The Kamira - no milk option and I read about quality issues - the crema looks good though. Wonder, what should set it apart from other methods
Portaspresso - out of my league financially.
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