By: The Caffeinated Gear Team
Choosing the perfect espresso machine isn’t about finding the most expensive or feature-packed model.
Our extensive testing reveals that the best espresso machine is the one that matches your specific needs, skills, and coffee preferences.
We’ve spent hundreds of hours examining different machines to help you understand your options.
Home espresso machines typically fall into two main categories: bean-to-cup machines and traditional espresso machines.
However, there’s quite a bit more complexity beneath these basic divisions.
The defining feature of traditional espresso machines is the portafilter – that iconic handled filter basket you’ll spot in coffee shops worldwide.
Lever Espresso Machines
The story of espresso begins with steam-powered machines, which produced something closer to strong filter coffee than what we know as espresso today.
The coffee was ground coarser and extracted under lower pressure, creating a distinctly different brew from modern espresso.
Everything changed when Achille Gaggia revolutionised espresso making in the late 1930s.
His innovative lever-and-piston system created higher pressure extraction, accidentally discovering crema in the process.
Initially dismissed as an unwanted byproduct, Gaggia brilliantly reframed this ‘golden foam’ as a mark of quality, forever changing how we view espresso.
Today’s lever machines range from the classic La Pavoni Europiccola to sophisticated modern versions with premium price tags.
However, most contemporary espresso machines are ‘semi-automatic’, using electric pumps rather than manual levers to generate pressure.
Budget-Friendly Espresso Machines
When examining espresso machines under £200, we’ve discovered some crucial differences that go beyond mere features or how long they will last.
While these machines use the same semi-automatic pump system and portafilter design as their pricier cousins, our testing shows they work quite differently.
The key distinction lies in pressurisation.
These machines typically employ either a pressurised basket or portafilter, artificially creating the pressure that would normally come from precisely ground coffee.
Gaggia calls these ‘perfect crema’ baskets, which is fitting since they simulate the appearance of a well-pulled shot.
However, our experiments show they don’t actually optimise the extraction process.
For coffee lovers using supermarket beans or pre-ground coffee, these machines can still produce enjoyable results.
The difference between pressurised and non-pressurised baskets might not be immediately noticeable with these coffees.
However, if you’re investing in freshly roasted specialty beans, we’ve found that proper grinder adjustment becomes crucial.
Without the ability to dial in your grind size precisely, you might not experience the full potential of premium coffee beans – essentially paying more without gaining the benefits.
When examining these machines, we’ve noticed two key limitations beyond the pressurised baskets: inconsistent brew temperature and pressure control. Most models lack temperature regulation and use 15-bar pumps without an over-pressure valve to maintain the ideal 9-bar brewing pressure.
For coffee lovers using supermarket beans with pressurised baskets, these quirks won’t significantly impact your daily brew. However, if you’re planning to upgrade to non-pressurised baskets or modify the portafilter for a more professional setup, you’ll need some clever workarounds to achieve consistently great results.
While there’s plenty more to discuss about traditional espresso machines, we’ll save the finer details for another time. For a comprehensive guide, check out our in-depth review of Best Home Espresso Machines.
Bean to cup machines offer a different approach to espresso making, producing a distinct style of coffee that sets them apart from traditional machines. In our testing, we’ve found that domestic bean to cup machines typically create espresso with a lighter body and more subtle flavour profile compared to their traditional counterparts (though commercial versions can differ significantly).
The story of these clever machines began in the 1980s when Saeco revolutionised home coffee making. Their innovative design brought coffee shop favourites into the kitchen with unprecedented convenience. What’s fascinating is how little the core technology has changed since those pioneering days.
These machines work through an ingenious integrated system: beans are ground fresh and automatically delivered to an internal brewing basket. The machine then tamps the grounds and brews your espresso before neatly disposing of the used coffee into a built-in waste container.
The main differences between models typically come down to their milk frothing capabilities. Through our extensive testing, we’ve identified several key categories:
Entry-level machines usually feature Panarello (or turbo) frothers – clever attachments that fit over the steam wand with an air intake system for automatic milk texturing. While not as precise as professional wands, they’re remarkably user-friendly.
Premium models often boast “one-touch” cappuccino and latte functions. While these offer ultimate convenience, we’ve found they sacrifice some control over milk temperature compared to manual steam wands. However, here’s a pro tip from our testing: most Panarello wands can be removed, allowing you to use the steam pipe like a traditional wand. It takes practice, but it’s brilliant for achieving that perfect microfoam for flat whites.
For those serious about milk texturing, several Gaggia models (including the Anima Barista Plus, Magenta Plus, Cadorna Barista Plus, and Accademia) now come equipped with professional steam wands – a significant upgrade for aspiring home baristas.
For more detailed insights into bean to cup machines, see my best espresso machines post.
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