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I find the question - or rather the combination of questions rather weird. Slayer or Delonghi is like saying Ferrari or Toyota. If you know how to pull espresso and steam milk properly and you use a machine that's doing its job well (minimal temperature deviation, constant pressure etc.) this...

ritual

one of my favorites at the moment is from a local roaster who's only dealing with direct trade beans - OHANA Sao Silvestre. It's a semi-washed (pulped natural) medium roast from Brasil - 100% Arabica single origin from the Cerrado-Carmo area. Lot's of sweetness and just the right amount of...

That's odd. I would get in touch with the retailer you purchased it from. Even if the machine was certainly tested by the manufacturer during QC, it takes some time and use for scale to build up...

It highly depends on the beans - variety etc. Usually the amount of caffeine in an Arabica bean is somewhere between 0.8% and 1.4% while Robusta beans are somewhere between 1.7% and 4.0%! That means a strong Robusta can have more than 4 times the amount of caffeine than a mellow Arabica...

great - getting better ;)

It's hard to give all necessary advices in one go, because there's so many different variables that matter when pouring latte art. From my work as a barista I would say: - take your time to learn how to froth milk properly: usually, you shouldn't have to move your pitcher at all, once you set...

I also read it's a matter of what is used for descaling. Like citric acid will cause flocculation of scale particles which can then clog the pipes or the jiggler further down the road. Amidosulfuric acid would be the method of choice in case descaling is necessary

I totally feel you! So many times when I thought how can it be design decisions happen to be so inconsistent? That's why I'm thinking about designing my own espresso machine in the future 😜

What's your budget?