Is semi-commercial worth the extra money

Rutts

???
I currently have a Gaggia Classic and Tranquilo grinder. I am happy with this combination, however the look of the ECM Giotto Premium has me salivating. I only drink espresso's and on rare occasions will make cappucino's for friends. I understand a semi-commercial machine will allow simultaneous extraction/milk texturing. However, given 99% of my espresso's are for my wife and I, is it worth spending $2500 on a Giotto Premium? In essence, with fresh beans and grinder being equal, will it produce a markedly better espresso, worthy of the extra money?

mattyj

you don't have to spend two and a half grand to get a machine in this class, if you think that's where youre needs are. From what you've said, your combo serves your purpose well. Gaggia's and Tranquillo's are both good peices of equipment. But then, if it's the looks you're after ... that's for you to decide.

Rutts

thanks mattyj. I guess the bottom line is the taste. I think I make a better shot with this combo than most of the local cafes.

Remus

if it makes it any easier for your decision. i get the same tasting espreso with my ancient lapavoni $700 pump machine as i do with my giotto.

JM

One thing I do know, and the other people here too, with the right gear, beans, grinder and technique (the Italians call it the four M's) you can make better tasting espresso than most cafes can offer. Not to say there aren't good coffee shops around becuase of course there are heaps of them, but equally it's easy to make a better tasting drink at home than people realize.