Espresso Maker Test

04/2020

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6
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Espresso Maker

Our test winner is the Giannini Espresso Cooker 3006010: The appliance is of high-quality workmanship, easy to clean and provides the best taste experience in the test. Our favourite with the test grade 9.6/10!

We tested 6 espresso makers and paid special attention to handling, cleaning, and taste.

Would you like to start your morning with hot and powerful espresso, but would you rather prepare it traditionally than with a bulky espresso machine? Then a non-electric espresso maker is just the thing for you. In just a few minutes it prepares the strong little ones in a classic way.

We test independently. Askgeorge.com uses affiliate links. For a purchase via a link marked with a or our price comparison, we may receive a small commission.

last modified: 20.04.2020, 22:35
Winner Best price winner
Our winner: Giannini 3006010 Espresso Coffee Maker WMF Kult Espresso Maker Review Bialetti Bialetti Venus Induction Espresso Maker Review Relags Espresso Maker Stainless Steel Review Groenenberg Espresso Maker Review Cilio Espresso Maker Aida Review

Giannini 3006010 Espresso Coffee Maker

WMF Kult Espresso Maker

Bialetti Bialetti Venus Induction Espresso Maker

Relags Espresso Maker Stainless Steel

Groenenberg Espresso Maker

Cilio Espresso Maker Aida

Test seal: Giannini 3006010 Espresso Coffee Maker, Rating 1.3
Test seal: WMF Kult Espresso Maker, Rating 1.9
Test seal: Bialetti Bialetti Venus Induction Espresso Maker, Rating 2.15
Test seal: Relags Espresso Maker Stainless Steel, Rating 2.55
Test seal: Groenenberg Espresso Maker, Rating 2.75
Test seal: Cilio Espresso Maker Aida, Rating 3
  • Great closing mechanism
  • Easy to use
  • Coffee not burnt
  • Design
  • Easy to use
  • Velvety coffee
  • Easy to use
  • Coffee not burnt
  • A lot of coffee is cooked fast
  • Coffee is not smoky
  • Simple design
  • Velvety flavour
  • Coffee sour and unaromatic
  • Light smoky coffee
  • Thin coffee
  • Not robust
  • Coffee is thinly
  • Coffee has a sour and bitter taste
  • Slight risk of burns
  • The hot lid can fall on your hand
  • Coffee tastes burnt
  • Coffee tastes smoky
  • Risk of burns

Espresso maker with a great closing mechanism that produces sour but not smoky coffee.

Extravagant design and easy handling.

The handling is easy and the coffee is not burnt. However, its consistency could be a little thicker.

Can quickly prepare large quantities of coffee, but it tastes sour and slightly weak.

Cooker with a simple design, whose coffee, unfortunately, tastes burnt.

Unfortunately, you can burn your hand very easily on this stove.

Handling
Workmanship
Cleaning
Result
Scope of delivery Espresso maker, spare sealing ring, operating instructions, safety instructions Espresso maker, spare sealing ring, reduction sieve, operating instructions, safety instructions Espresso cooker, operating instructions, safety instructions Espresso can Espresso maker, spare sealing ring, instruction manual Espresso cooker, operating instructions, safety instructions
Quality impression Excellent Good Good Satisfactory Good Good
Material Stainless steel Stainless steel Stainless steel Stainless steel Stainless steel Stainless steel
Width 10 cm 12 cm 10.5 cm 20 cm 10 cm 10.5 cm
Height 18.5 cm 16 cm 20 cm 22 cm 19 cm 20.5 cm
Depth 16 cm 18.5 cm 13 cm 12.5 cm 14 cm 15 cm
Weight 971 970 g 670 g 833 g 653 g 837 g
Capacity 6 cups 6 cups 6 cups 9 cups 6 cups 6 cups
Capacity litres 0.3 0.3 0.3 0.45 0.3 0.3
Suitable for induction Yes Yes Yes Yes Yes Yes
Additional warranty - - - - - 5 years
Packaging Cardboard, illustrated Cardboard, illustrated Cardboard, illustrated Simple cardboard Cardboard, simple Cardboard, illustrated
Quality of instructions Good Good Good - Excellent Excellent
Manual language IT, EN, ES, GER, ZH, RU GER, NL, FR, ES, IT, EN IT, EN, FR, GER, ES, PT, NO, SE, RU, NL, FI, RO, DK, SL, PL, JA, KO, TV, ZH - GER, EN GER, GB, F, I, ES, NL
- - - - - -
show all offers show all offers show all offers show all offers show all offers show all offers

*All prices include VAT (if applicable, extra charge for delivery. Check the particular online shop to find information about the availability. Changes of indicated prices since the last update remain reserved.

Tested products

1st place: Giannini 3006010 Espresso Coffee Maker

Test seal: Giannini 3006010 Espresso Coffee Maker, Rating excellent

The 3006010 Espresso Coffee Maker by Giannini is very robust and well made. Thanks to its practical closing mechanism, it is the easiest cooker to use. The coffee made with it tastes a little sour but hardly burnt.

read review
WMF Kult Espresso Maker - thumbnail Test seal: WMF Kult Espresso Maker, Rating good

2nd place: WMF Kult Espresso Maker

The Kult Espresso Maker has a very chic design. It is easy to use and its coffee tastes good.

read review
Bialetti Bialetti Venus Induction Espresso Maker - thumbnail Test seal: Bialetti Bialetti Venus Induction Espresso Maker, Rating good

3rd place: Bialetti Bialetti Venus Induction Espresso Maker

Handling the Venus Induction Espresso Maker by Bialetti is uncomplicated. The coffee produced with this method is a bit thin but does not taste bitter or burnt.

read review
Relags Espresso Maker Stainless Steel - thumbnail Test seal: Relags Espresso Maker Stainless Steel, Rating satisfactory

4th place: Relags Espresso Maker Stainless Steel

The Espresso Maker Stainless Steel is a large espresso maker with which you can make large amounts of coffee in a short time. Unfortunately, it is not very well processed, so you have to be careful not to burn yourself when using it. The coffee cooked with it was a little thin.

read review
Groenenberg Espresso Maker - thumbnail Test seal: Groenenberg Espresso Maker, Rating satisfactory

5th place: Groenenberg Espresso Maker

The Espresso Maker by Groenenberg brews the coffee so that it tastes smoky and bitter. The handling is fine. But you should take care that the hot lid doesn't fall on your hand.

read review
Cilio Espresso Maker Aida - thumbnail Test seal: Cilio Espresso Maker Aida, Rating satisfactory

6th place: Cilio Espresso Maker Aida

The Espresso Maker Aida by Cilio makes a good coffee. However, the risk of burns during use is very high.

read review

Giannini - 3006010 Espresso Coffee Maker

Winner: read review
  • Pour hot water into the water tank and the coffee will taste better.
  • Just when opening the lid, be careful not to burn yourself!
 

In the run-up to the test, we defined practical requirements and the following test criteria:

  • Handling
  • Processing
  • Result
  • Cleaning

In order to evaluate these criteria, we have defined several tests for the espresso makers. First, the scope of delivery and functions of all sets are checked. Before the first espresso is cooked with the machines, the robustness, stability and filling quantity are checked.

In the further course, espresso is prepared as follows with each cooker: First, water is boiled and the coffee prepared (freshly ground coffee is used in the test). Both are filled into the cooker accordingly. At medium to high heat, the espresso is heated on the stove for a few minutes. It is then ready to serve.

During preparation, the handling is checked and whether there is a risk of burns on the cookers. The finished espressos are tested by several people in order to maintain objectivity. They pay attention to smell, taste, body and créma. Finally, the cleaning of the cookers is assessed.

Test report in the comparison video:

In order to rule out errors and to ensure the stress of everyday use, each test takes place in several rounds.

The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.

Product selection

Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).

The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.

As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.

The construction of an espresso maker is very simple because it consists of only three (or four with a sealing ring) parts: a lower part, the kettle, sieve support with a funnel and a sieve. The handle and lid are located on the upper part of the jug. In the lower part of the espresso pot, there is a safety valve to prevent any risk of explosion.

Water enters the lower part and the espresso powder enters the upper part. The jug is screwed together and placed on a hot hotplate.

The individual work steps are simple and yet care is required when filling and cooking, the result should be convincing. First, the espresso pot is unscrewed and the lower part, the kettle, is filled with water up to the safety valve.

The coffee comes out of the pipe slowly and viscously.
The coffee comes out of the pipe slowly and viscously.

This is important as the water vapour can escape through the valve if it is clogged. The sieve insert is then placed on the kettle and filled with coffee powder. If you only want to cook a small espresso, you can simply reduce the amount of coffee by inserting a reduction sieve. The pot is screwed tight so that no water can escape and placed on the stove.

The heat causes the water in the espresso kettle to evaporate and steam rises through the funnel. As soon as you hear a hissing or gargling of the stove, the coffee is ready. It is a good idea to stop leaving the espresso on the stove so that it does not start to boil. If it burns, it quickly becomes bitter.

The density and type of coffee powder and the valve are responsible for the pressure inside the espresso maker. Since the pressure in a screw can is not very high, there is a danger that too finely ground espresso will produce too high a pressure, which escapes through the safety valve. If it does not escape, the jug may explode!

A worn sealing ring, on the other hand, allows water to escape at the screw connection between the upper and lower parts. It is therefore important to replace the gasket from time to time and to check carefully whether the espresso can has been screwed down correctly before placing it on the stove. You can't do much wrong with a medium stove temperature.

If the temperature is too high, the water will be pushed up too quickly. The espresso powder may not dissolve optimally, with the result that the coffee may develop too little aroma. The same applies if the grinding is too coarse. The rammer is not used with the espresso maker but is reserved for the screen carrier machine because of the much higher pressure.

The perfect coffee is, of course, a matter of taste. Only by trying out the right ratio of espresso and water, the length of time on the stove and the optimal grinding degree of the beans will you find out how it tastes best to you personally. Nevertheless, there are a few tips to prevent your coffee from tasting bitter and burnt or flat and unaromatic.

Filling the kettle with warm water instead of cold water has its advantages. The metal of the stove doesn't heat up so much. Because water heated too quickly makes the espresso more bitter and destroys part of its own aroma. You get the fullest coffee taste with freshly ground beans. As a grinding degree, the middle between fine espresso and the grinding for hand infusion in the filter is recommended.

In addition, the grinding degree should correspond to the sieve size of the espresso filter so that coffee flour that is too fine does not get into the espresso. Pour the ground espresso into the sieve without applying pressure. The filter should be loosely filled and the amount of coffee should correspond to the amount of filled water. Otherwise, the coffee will become too watery.

A freshly brewed espresso
A freshly brewed espresso

It is very important not to tamp down the espresso powder. Otherwise, the coffee would not be permeable enough because the pressure is too low. Once the espresso is on the stove, it doesn't take long for the coffee to rise and the stove to gargle. Turn off the stove. The residual heat ensures that any remaining water in the lower part is pushed upwards. If you also warm your cup with hot water, your espresso will not cool down as quickly.

If you don't have a coffee grinder, it's no problem to use ground, well-sealed espresso. The only important thing is that it retains its aroma and is therefore always packed airtight. If you buy your coffee in a specialist shop, have it freshly ground and the packaging sealed.

You like your espresso, but you don't have the crema to make an espresso machine? For some time now there has been a modern espresso maker with a valve at the top of the funnel. This allows you to create the right crema. This works because the valve retains water in the kettle until more pressure is built up than is possible with an ordinary espresso maker.

For this reason, the valve is called a cremator or crema valve. The espresso is cooked in the crema valve pot at low to medium heat so that the pressure can build up slowly. In addition, nothing changes in the preparation of the espresso, which is genuine in this case.

The espresso pot for the uncomplicated preparation of espresso is very popular not only in Germany. Coffee purists, however, are bothered by the term espresso maker for the Italian stove pot, which is called "Caffettiera" in Italy.

For good reason, even if the term espresso cooker or pot has long been established. Coffee connoisseurs rightly argue that the pressure for making a correctly brewed Italian espresso is too low. Real espresso is prepared with extremely high pressure and only a little water. Professional espresso machines brew the espresso coffee with approx. 9 bar. A stove pot, on the other hand, can only build up a maximum pressure of 1.5 bar. You can tell the result both by the taste and by the absence of the crema typical of classic espresso. If prepared correctly, you will get a delicious concentrated coffee, but not an original espresso.

But is there any difference between espresso and traditional coffee besides the way it is prepared? What you can buy as espresso is Robusta beans, which provide the typical earthy taste of this coffee. A prolonged roasting process gives the beans their characteristic darker colour. In addition, they lose acidity and are therefore generally better tolerated by the stomach than "normally" roasted coffee. This also does not change the preparation in the espresso maker. This is why the "short black" coffee is particularly popular in southern Europe, where there is hardly a household that does not have a stove pot.

Italians have been making the distinction between Caffettiera and the automatic espresso machine for some time now. They enjoy their coffee at home from the Bialetti or Moka pot, while they go to a bar to drink an espresso, also called Caffè or Moka. But the term Moka also has its pitfalls. Moka is a brand name that is used to describe the pot and should not be confused with the mocha (coffee), which is a popular drink in the Arab world, Turkey and Greece. Its preparation is completely different.

In summary, this means that the true and perfectly produced espresso has a fine-pored and golden-brown crema, which can only be created from the machine under high pressure. With the so-called espresso pot, only coffee can be boiled in espresso-style, with little water and from coffee beans in typical roasting.

The original made of aluminium has its followers as well as the espresso cookers made of stainless steel, which are just as common today. Aluminium is a controversial material, but it is light and the ideal heat conductor. Stainless steel is heavier and much more expensive, but also more durable. All possible variants of the popular aluminium espresso maker are still being offered on the market by a wide variety of manufacturers. Among toxicologists and other critics, there are concerns that residues of aluminium could be harmful to health. Especially if the cans are handled improperly, there are concerns because aluminium is easily scratched and scratches as well as salt and caustic solutions can damage the coating.

Therefore, it is recommended to boil coffee several times with it before using it for the first time and to pour it away again. There are two reasons for this. On the one hand because of the metal taste, which loses itself through the process and on the other hand, because aluminium dissolves because otherwise, it would also be drunk. Whether aluminium is harmful in general, however, is still a controversial issue. At Bialetti, this discussion led to a decline in sales.

In addition to its low weight, the aluminium espresso pot is also inexpensive. Modern teapots are easy to seal and maintain as long as they are treated properly, which is heavier with the soft material than with the robust stainless steel. The influence on the taste is also unclear. There is also disagreement about this and the followers of the aluminium jug are of the opinion that the alleged metallic taste was caused by the wrong cleaning. In addition to the high-quality material, the stainless steel cooker can also be used on induction hobs with an appropriate double bottom. In contrast to aluminium, stainless steel remains attractive for a long time and is easy to maintain. Stainless steel cans are dishwashers suitable and durable, as they do not rust. Another advantage is their stability, as they are much heavier than the aluminium cans.

Aluminium is a sensitive material and you need to pay attention to a few things when cleaning it. Sharp detergents or cleaning sponges that are too hard can damage it and allow residues and germs to settle. It is best to clean the jug immediately with clear water and decalcify it regularly.

An aluminium espresso maker does not belong in the dishwasher. The soapy water turns the material black and also impairs the dishwashing performance of other dishes and cutlery. Proper cleaning is done by hand and is easy on the material.

If you clean it immediately after use, a coating on the aluminium can prevents residues from adhering. Both the most thorough and the easiest way to clean it is to unscrew the jug, empty the sieve and rinse all parts with clear water. Then carefully dry the exterior with a soft cloth. The only weak point of the espresso pot is the rubber seal, which becomes porous and leaky more quickly due to the constant installation and removal during cleaning. Fortunately, it is a cheap wearing part that is easy to replace.

Decalcifying the espresso maker at certain intervals not only prolongs its service life but also keeps it looking good for longer. Again, please do not use a chemical descaler, but rather a special descaler for espresso pots or citric acid solution. The decalcified pot should then be rinsed thoroughly and only boil water in it at least once before the next espresso. This will help you enjoy your next espresso, as both residues and decalcifiers leave an unpleasant taste and spoil the coffee.

Espresso maker after brewing.
An espresso stove after brewing.

What looks like dirt in a pot, however, is not in the true sense of the word. Dark residues, which are particularly difficult to wipe off from the corners, are nothing more than coffee oils that settle. They are not a hygienic problem, but even improve the taste through a more intense aroma.

However, they should not be burnt into the aluminium. Even with careful cleaning, these deposits are normal signs of use, which are difficult to remove completely. Of course, this does not mean that the espresso maker should no longer be cleaned once they have formed. If the dark layer does not only dissolve with warm water, you can add a few drops of vinegar to the water and let it work for a short time. It is important to rinse the espresso pot thoroughly afterwards and only dry it on the outside, as vinegar residues also influence the taste. Careful maintenance of the espresso maker is definitely worthwhile, as it increases the life of the machine and gives it a consistently good espresso aroma.

How do we test at askgeorge.com?

Live and authentic: We get the devices into our Hamburg test laboratory. Here we take a close look at everything.

Each test is preceded by an extensive search:

  • Which suppliers are on the market?
  • What current products are there?
  • What are the comparison criteria?
  • What tests are we going to run?
  • What is the test procedure?

When everything's settled, we'll bring the devices to us. For each product the test procedure, the measured values and product properties are documented in detail. We create photos and videos. We evaluate the results for you, summarize everything in a test report and calculate the test grade.

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2020-04-20
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AskGeorge.com

Our test winner is the Giannini Espresso Cooker 3006010: The appliance is of high-quality workmanship, easy to clean and provides the best taste experience in the test. Our favourite with the test grade 9.6/10!

We tested 6 espresso makers and paid special attention to handling, cleaning, and taste.

Would you like to start your morning with hot and powerful espresso, but would you rather prepare it traditionally than with a bulky espresso machine? Then a non-electric espresso maker is just the thing for you. In just a few minutes it prepares the strong little ones in a classic way.

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