Review on Coffeemaker Kitfort KT-755, silver by Agata Janczewska ᠌

In general, for such money, the best choice, I'm happy))) Has some pros I am a former barista, looking for the first semi-professional coffee machine for the home. + From the pros, the first, and obvious, price-quality ratio. I have already tried brewing espresso from a variety of coffee varieties, the taste reveals very well, however, if you are going to distinguish and try good coffee at home, I advise you to buy another tamper, more professional, but this is by no means a reproach to the coffee machine, rather a recommendation for the future. Since even in the most professional coffee machines there are either standard similar tampers, or, more often, they do not go at all. Right there on the very first day you will already drink coffee, as in a coffee shop. + The horn is attached very tightly, the grinding can be adjusted, however, please note that those coffee beans that you poured and ground will already have a certain grinding, and in general will be inside the machine, so if you want to change coffee, it is better and easier to have a separate coffee grinder, and in the coffee machine itself, leave the grain that you drink every day. (Most likely, you will do this at home - in the morning you drink the same coffee every day, and if you want to experiment, then this is a whole procedure for which you need to prepare and make more effort and time). + The water tank is big enough not to pour water for several days in a row, this is very convenient, and do not underestimate this point, since in many coffee machines for the home you will have to pour water separately for almost every mug of coffee. + "Cappuccinatore" beats milk, cream well, but do not forget to rinse, steam, it can curl. Of course, you will not make a macchiato (espresso + frothed milk (foam only), but it is not necessary for such a machine. Different cons: of the minuses, only one thing can be noted: in order for such a simple and inexpensive device to compare in taste and quality of espresso with more professional machines, you will have to learn how to make coffee well and yourself. Let me explain in detail: the fact is that for a proper espresso, the temperature should be + 88- + 93 degrees, firstly, at what temperature this device makes it impossible to determine, I tried to keep the probe in the cup, but the contents cool down much faster than a thermometer he manages to measure the temperature, the main thing is not to overheat, everything seems to be ok, but then see for yourself. The amount of coffee per cup will have to be measured either on your own using separate scales, or from experience over time, since the grinding goes on until you stop.