Used La Marzocco machines are coveted by cafe owners and collectors

Before you spend many thousands of dollars on a machine better suited to a coffee shop, consider getting a minimalist lever machine.

I have (and love) my little Cafelat Robot [1]. It is small, draws no electricity, and relies upon my practiced hands to push preheated water through the coffee puck. There is nothing to get between me and the experience of making great espresso. I can feel the pressure, I can hear the stream of espresso, I can effortlessly adjust the flow in response to what the extraction is telling my senses.

Instead of a button press, pulling a shot is now a tactile experience that engages the senses. When the pull is done, I am primed to enjoy the results.

Yes, before getting an expensive commercial-style machine, consider what’s on the other end of the spectrum. Full manual has its benefits, both practical and aesthetic.

Plus, the money you will save will let you buy a better grinder. And that makes all the difference.

[1] http://www.cafelat.com/robot.html

I just overhauled a la marzocco sitting in my kitchen. People often inquire about whether it's worth buying an espresso machine for the home, or if it's a good investment as a coffee connoisseur.

My reply is always that it was the best money I've ever spent and the worst investment I've ever made. It's a lifestyle choice, and a questionable one at that. But one I'd make again every time given the opportunity.

We need a Vevor-style innovator to come in to the specialty appliances market. “Durable goods” needs a shot in the vein. Buy it for life washing machines and dryers that efficiently make clothes clean and are repairable, not an innovation engine or race to the bottom cost-cutting extravaganza.

People will buy a $500 espresso machine. They buy $300 water filters and dough mixers and dehydrators and on and on. Yes, it is a single-tasker but Starbucks requires a salary of $255K USD to enable a $7USD/day coffee habit.

I’ll teach myself to fish every time, given the option to buy a pole.

I love my La Marzocco Linea Micra. It’s exceptionally well-built and feels like an Apple product in its simplicity. The only downside is the app you have to use to use the programmed automated backflush.

But the user experience is remarkably simple. Turn the knob left to start the flow of water, turn the other way to stop. Move the dial to steam/froth milk. Fantastic default water pressure and even better tasting coffee. It’s a machine that will last a decade if not longer.

Just upgraded to the Linea Mini after dreaming about it for almost 10 years - I actually used to have a two group ex-commercial machine in my kitchen that I got 15 years ago, so people are shocked when I tell them this machine was a big downsize from my old one!

Part of the reason I bought new is that they are so expensive on the second hand market here - so I’m not too worried that I’ll get most of my money back if I upgrade to something else in 10-15 years.

I’m going to overhaul the old commercial machine and will probably get a bit more than what I paid for it so not complaining!

I feel like this is where narrative/marketing does something independent of actual results. I mean, I'm sure a good engineer can figure out the fluid dynamics/pressures/seals/filtration reasonably easily.

If you're ever in Florence, Italy and love coffee (and La Marzocco) do yourself a favor and visit the museum https://lamarzocco.com/mktcenter/visit-us-in-italy/

The very first words from TFA

>>> The La Marzocco

yeah yeah, I know it's the official machine name and it's another language and whatnot, but it just translate to "The The Marzocco"

I used to have a decent espresso machine at home, and try , from time to time, supposedly "barista quality" espressos from cafes around here.

I agree wholeheartedly with those who say the coffee beans, the grinder and the barista are more important than the machine.

Nowadays at home I use a very simple Bialetti Brikka with exactly 200 ml of water and 20 g of coffee. God shots every single time.

Since the thread is full of coffee enthusiasts: I recently stepped outside my espresso-only routine and started appreciating V60 and Origami pour-overs. It's been great realizing how much depth there is outside of espresso. Where does the rest of HN crowd land on pour-overs?

If only hip cafes that get custom built ones knew how to pull an actual espresso shot.

New rule should be La Marzocco judges every barista on their skills before being able to flip a paddle, which requires a bespoke NFC card linked to their certification.

Yes I’m salty about the amount of aesthetic cafes that have no idea what to do about their coffee program because all they care about is being a hip third space.

Isn’t Kees van der Westen the ferrari of coffee machines?!

So... what is the Corolla of espresso machines?

Italian design from some of these eras is unmatched. A new LMLM is beautiful, but even the budget home espresso machines from Gaggia used to take it more seriously. A Gaggia classic pro [0] that you can buy today looks clean but boring, but previous era Gaggia Baby [1] would look amazing on any countertop or even as an objet d'art. The lines of the Gaggia Espresso [2] are reminiscent of a Ferrari Testarossa.

0 - https://coffeegeek.com/wp-content/uploads/2025/01/Gaggia-Cla...

1 - https://live.staticflickr.com/5749/20930782499_f47f18391a_b....

2 - https://preview.redd.it/i-call-your-oldies-and-raise-this-19...

Just drink tea.

La Marzocco GS3 and Olympia Express owner here. LM isn't the Ferrari ... that title really should go to KVW and Slayer :)