- Stainless Steel Espresso Maker - Gold Accents
- Available in 2, 4, 6 and 12 Espresso Cup Sizes
- $49.99 ~ $99.99
- Made in Italy
Product FeaturesSize: 2 Cup
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Product Details
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Product Description
Size: 2 Cup
Stainless Steel Espresso Maker - Gold Accents Available in 2, 4, 6 and 12 Espresso Cup Sizes $49.99 ~ $99.99 Made in Italy
Customer Reviews
Most Helpful Customer Reviews
13 of 15 people found the following review helpful
Size Name:2 Cup
I've been searching for the perfect cup of espresso since I left Italy a few months ago. This is the first stovetop espresso maker I've used that captures the true flavor of Italian caffe'. I highly recommend it.
Size Name:2 Cup|Amazon Verified Purchase
Why is this considered to be the best?
1. It's stainless steel, ALL of it. No aluminum to leach into your espresso.
2. Used in conjunction with illy, Ground Espresso Coffe, Fine Grind (Dark Roast, Black Band), 8.8-Ounce Tins (Pack of 2) , the taste cannot be beat. Pay attention, there are so many types of Illy. Get the right one!! NOTE: at the store, the can will NOT indicate that it is FINE ground. Don't worry, it is. There is a little image of an espresso machine in the bottom right of the labeling of the can.
Why only 4 star?
1. The handle still gets really hot. So, make sure you buy a little silicone hand grab thingy!
2. When you screw the top to the bottom, where the release valve falls is inconsistent. Mine just happened to fall right underneath the handle. Not a good place for steam to be coming out (which doesn't always happen, but can).
Things of note that you cannot find in the Veg Vigano instructions or on websites:
1. It is critical that you only pack the FINE grained espresso just a bit. DO NOT TAMP it down like a real espresso maker. Doing so will cause too much pressure and may force the steam out of the release valve. However, if you just "drop" the grains into the little filter area, you won't get the right taste either, because they are too loose. Try it a few times, you'll see.
2. Temperature is critical. If you go with really high heat, the pressure will build early and water/steam will start to release out of the release valve. BUT, too low will yield a sort of "burned" coffee taste since it sat in the maker a bit too long. Medium heat, just a tad towards high is it. I've tried it on both electric and gas. ALSO get it to the point where you can hear it gurgling in the top area, and it's time to pour.
I hope these details help you all make the best espresso around.
If you want to take it to the next level consider buying a Capresso frothPRO It will create foam that most coffee drinkers can only dream of (and it makes good hot chocolate, too).
Top the foam with either cinnamon, or chocolate shavings? Why pay more for substandard coffee art the local Starbucks?
Enjoy.
1. It's stainless steel, ALL of it. No aluminum to leach into your espresso.
2. Used in conjunction with illy, Ground Espresso Coffe, Fine Grind (Dark Roast, Black Band), 8.8-Ounce Tins (Pack of 2) , the taste cannot be beat. Pay attention, there are so many types of Illy. Get the right one!! NOTE: at the store, the can will NOT indicate that it is FINE ground. Don't worry, it is. There is a little image of an espresso machine in the bottom right of the labeling of the can.
Why only 4 star?
1. The handle still gets really hot. So, make sure you buy a little silicone hand grab thingy!
2. When you screw the top to the bottom, where the release valve falls is inconsistent. Mine just happened to fall right underneath the handle. Not a good place for steam to be coming out (which doesn't always happen, but can).
Things of note that you cannot find in the Veg Vigano instructions or on websites:
1. It is critical that you only pack the FINE grained espresso just a bit. DO NOT TAMP it down like a real espresso maker. Doing so will cause too much pressure and may force the steam out of the release valve. However, if you just "drop" the grains into the little filter area, you won't get the right taste either, because they are too loose. Try it a few times, you'll see.
2. Temperature is critical. If you go with really high heat, the pressure will build early and water/steam will start to release out of the release valve. BUT, too low will yield a sort of "burned" coffee taste since it sat in the maker a bit too long. Medium heat, just a tad towards high is it. I've tried it on both electric and gas. ALSO get it to the point where you can hear it gurgling in the top area, and it's time to pour.
I hope these details help you all make the best espresso around.
If you want to take it to the next level consider buying a Capresso frothPRO It will create foam that most coffee drinkers can only dream of (and it makes good hot chocolate, too).
Top the foam with either cinnamon, or chocolate shavings? Why pay more for substandard coffee art the local Starbucks?
Enjoy.
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