Elektra Micro Casa Leva Espresso Coffee Machine - Brass

I've had my microcasa elektra for several (five?) years and apart from discolouration and cracking of the brass/copper finish due to my own neglect, this delightful machine has never failed to provide me with a morning coffee of rare distinction. If the cup falls short of five stars it is probably through my own neglect: poor grind ... insufficient tamping pressure ... beans past their best-by date. I use 2% milk which the steamer heats and "thickens" in seconds and, because I've been living in N.America for too long, I pump two or even three doses and still get plenty of crema.Until recently, I bought green beans and roasted them when and as needed. Alas, as an O.A.P. I can no longer afford such fripperies as green beans because of the exhorbitant shipping costs ... MoreI've had my microcasa elektra for several (five?) years and apart from discolouration and cracking of the brass/copper finish due to my own neglect, this delightful machine has never failed to provide me with a morning coffee of rare distinction. If the cup falls short of five stars it is probably through my own neglect: poor grind ... insufficient tamping pressure ... beans past their best-by date. I use 2% milk which the steamer heats and "thickens" in seconds and, because I've been living in N.America for too long, I pump two or even three doses and still get plenty of crema.Until recently, I bought green beans and roasted them when and as needed. Alas, as an O.A.P. I can no longer afford such fripperies as green beans because of the exhorbitant shipping costs to my Nova Scotia home. No matter: as they say "done that bean there".

All I ever wanted in life is to be able to have access to aromatic, rich espresso with a syrupy consistency, then drink in no more than three sips. The making of a good espresso is both a science and an art, and making the best requires what I call the four M’s.I can start with the macinazione, or the grind of the beans; too fine and the water won’t filter properly, too coarse and not enough flavour will be extracted. Then, the miscela, or blend; good beans mean good coffee, but how long should they be roasted? I favor a dark-medium roast to get that intense espresso.Next, the macchina, or espresso machine. With my new Electra S1 Micro Casa I know that the water will pass through the coffee between 88°-93°C, under a minimum pressure of nine atmospheres, so this ... MoreAll I ever wanted in life is to be able to have access to aromatic, rich espresso with a syrupy consistency, then drink in no more than three sips. The making of a good espresso is both a science and an art, and making the best requires what I call the four M’s.I can start with the macinazione, or the grind of the beans; too fine and the water won’t filter properly, too coarse and not enough flavour will be extracted. Then, the miscela, or blend; good beans mean good coffee, but how long should they be roasted? I favor a dark-medium roast to get that intense espresso.Next, the macchina, or espresso machine. With my new Electra S1 Micro Casa I know that the water will pass through the coffee between 88°-93°C, under a minimum pressure of nine atmospheres, so this machine is essential.Finally, the combination of all these components a good mano, or hand, is crucial. Specifically, the hand of the barista which I consider my new title, confers me with the power to create a masterpiece – a rich, appealingly bitter shot of espresso complete with a foamy crema .

I upgraded to this from a Gaggia Classic. Initial impression is the Elektra is in a totally different class with regards to milk steaming. I can now make lattes and cappuccinos that rival or exceed most coffee shops. It actually warms up quite fast (10-15 minutes). I easily adapted to making coffee with the spring lever and have not found it to be anymore difficult to use than my semiautomatic machine. The espresso shots are great on their own and more consistent. It is very quiet and a joy to use each morning. I have used it for 3-4 drinks over 1-1.5 hours and found it to not overheat. It is certainly not as well suited for serving a large number of guests. I love the beauty of this high quality espresso machine. Praise for idrinkcoffee as well. I received my order ... MoreI upgraded to this from a Gaggia Classic. Initial impression is the Elektra is in a totally different class with regards to milk steaming. I can now make lattes and cappuccinos that rival or exceed most coffee shops. It actually warms up quite fast (10-15 minutes). I easily adapted to making coffee with the spring lever and have not found it to be anymore difficult to use than my semiautomatic machine. The espresso shots are great on their own and more consistent. It is very quiet and a joy to use each morning. I have used it for 3-4 drinks over 1-1.5 hours and found it to not overheat. It is certainly not as well suited for serving a large number of guests. I love the beauty of this high quality espresso machine. Praise for idrinkcoffee as well. I received my order during the busy Christmas season quickly with free expedited shipping to the U.S. From the perspective of a U.S. shopper the experience was very good.