How long will this 'best' thing continue, lmao? Better, best is all subjective and means nothing person to person. I'll gladly say that if you choose to actually take quality coffee seriously you don't need to dilute/bastardize it with anything! Most people don't realize how awesome some coffees can be on their own.
Also, I'm a firm believer in maximizing what you have to work with/can afford as nothing in this world will trump skill/determination... but your combination of machines mentioned is like asking what type of fuel is 'best' for use in a Yugo, Ferrari, Lamborghini or VW Beetle.
The type of cream that should be used in DeLonghi, Krups, Rancilio, Bialetti, Slayer, and other espresso machines depends on the type of machine and the type of espresso you are trying to make. Generally, for most machines, a high-quality espresso cream is recommended. This type of cream is specifically designed for espresso machines and is usually made with a combination of milk and cream. It is important to use a cream that is specifically designed for espresso machines because it will help to create a smooth, creamy espresso.
For machines that use a portafilter, such as the DeLonghi, Krups, Rancilio, and Bialetti, a thicker cream is recommended. This type of cream is usually made with a higher fat content and is designed to help create a thicker, more velvety espresso.
For machines that use a pressurized portafilter, such as the Slayer, a thinner cream is recommended. This type of cream is usually made with a lower fat content and is designed to help create a lighter, more delicate espresso.
In addition to the type of cream, it is also important to consider the temperature of the cream. For most machines, a cream that is between 140-160 degrees Fahrenheit is recommended. This temperature range will help to create a smooth, creamy espresso.
Finally, it is important to consider the type of espresso you are trying to make. Different types of espresso require different types of cream. For example, a ristretto requires a thicker cream, while a cappuccino requires a thinner cream.
The type of cream that should be used in DeLonghi, Krups, Rancilio, Bialetti, Slayer, and other espresso machines depends on the type of machine and the type of espresso you are trying to make. Generally, for most machines, a high-quality espresso cream is recommended. This type of cream is specifically designed for espresso machines and is usually made with a combination of milk and cream. It is important to use a cream that is specifically designed for espresso machines because it will help to create a smooth, creamy espresso.
For machines that use a portafilter, such as the DeLonghi, Krups, Rancilio, and Bialetti, a thicker cream is recommended. This type of cream is usually made with a higher fat content and is designed to help create a thicker, more velvety espresso.
For machines that use a pressurized portafilter, such as the Slayer, a thinner cream is recommended. This type of cream is usually made with a lower fat content and is designed to help create a lighter, more delicate espresso.
In addition to the type of cream, it is also important to consider the temperature of the cream. For most machines, a cream that is between 140-160 degrees Fahrenheit is recommended. This temperature range will help to create a smooth, creamy espresso.
Finally, it is important to consider the type of espresso you are trying to make. Different types of espresso require different types of cream. For example, a ristretto requires a thicker cream, while a cappuccino requires a thinner cream.
Care to elaborate a bit more on actual technical terms? For one thing, it makes absolutely no difference what type of portafilter/basket is used as steam volume/pressure is what's used to whip milk, etc. into velvety microfoam. Also will point out that a machine like the Slayer definitely doesn't utilize a pressurized portafilter/basket, those are more like training wheels for lower tier machines.
If any of you really want a challenge try texturing a 50/50 mix of heavy cream and egg nog with your home setup. Yes indeed a quality home machine can handle that with a bit of skill/patience and you will then know what THICC and creamy really means.
