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And that seems so strange to me. I don't know what it is (EDIT: what made Starbucks so successful), but from all Starbucks i went to in the US and Europe, i was never excited by the taste of it.
Even at my mothers house, she's a Nespresso user, i choose almost every unfavored coffee over Starbucks', but only if there are no more Illy capsules left.
I also tell her constantly: If you want me to visit you, make sure you have the caps by Illy at home.
Lots of people are over Starbucks here. They're basically a 'lifestyle' brand. Largely about walking through the office with a paper cup that advertises you can afford overpriced coffees.
I decided I wanted coffee-shop level cappuccinos so bought a superauto (technically a birthday/christmas present). Well worth it and paid for itself over pods within 18 months.
Automatics are midrange, quality wise. Rarely a bad choice, overall, but i would never drink a mocca (moka) made by one.
The true values of autos lie in the quality of the grinder, cleanability and built-in descaling program (use only lactic acid, 50-60%). Some brands (sorry, Saeco/Philips) are a nightmare when it comes to spillage, amount and quality of manual cleaning needed to keep the thing mold-free. And that's the no1 priority when it comes to automatics.
I use a DeLonghi auto, it's terribly easy to be kept clean, compared to most other designs i saw or used in the past. If you use it often and you don't want to get mold in the system, you clean it with after a few couple of complete water refillings. In my case, every two to four weeks (as you might already know: i'm forgetful a bit). We have very soft water, so descaling is done every few months, which is quite rare.
I use this only for Latte, because it has a steam valve for foam and the coffee comes out OK. Nothing special, but good temp and taste is not to worry about. Just that nutty edge, that acid sparkle and bodily boldness isn't really there, compared to cooked, cold brew, or professional, more manual espresso machine made espresso.
When i want to get a quiclstart and i have already eaten a meal that day, a bialetti-made double espresso, stretched with a shot of cold water, in a thin, small cup. No sugar. It kills the taste.
EDIT: Got lost, prematurely posted the above. As for Starbucks:
"Starbucks" was the title of a fun movie about a dude and a sperm bank, which realized (what?!) about a hundred offsprings. It's somehow obvious what the meaning of "Starbucks" is in the scope of this movie
So whenever i see, hear or think the term "Starbucks", i have to think about that movie during a flick of a second.
Not quite a reason to drink their coffee, especially when i know i don't like the taste, is it?
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And that seems so strange to me. I don't know what it is (EDIT: what made Starbucks so successful), but from all Starbucks i went to in the US and Europe, i was never excited by the taste of it.
Even at my mothers house, she's a Nespresso user, i choose almost every unfavored coffee over Starbucks', but only if there are no more Illy capsules left.
I also tell her constantly: If you want me to visit you, make sure you have the caps by Illy at home.
Lots of people are over Starbucks here. They're basically a 'lifestyle' brand. Largely about walking through the office with a paper cup that advertises you can afford overpriced coffees.
I decided I wanted coffee-shop level cappuccinos so bought a superauto (technically a birthday/christmas present). Well worth it and paid for itself over pods within 18 months.
Automatics are midrange, quality wise. Rarely a bad choice, overall, but i would never drink a mocca (moka) made by one.
The true values of autos lie in the quality of the grinder, cleanability and built-in descaling program (use only lactic acid, 50-60%). Some brands (sorry, Saeco/Philips) are a nightmare when it comes to spillage, amount and quality of manual cleaning needed to keep the thing mold-free. And that's the no1 priority when it comes to automatics.
I use a DeLonghi auto, it's terribly easy to be kept clean, compared to most other designs i saw or used in the past. If you use it often and you don't want to get mold in the system, you clean it with after a few couple of complete water refillings. In my case, every two to four weeks (as you might already know: i'm forgetful a bit). We have very soft water, so descaling is done every few months, which is quite rare.
I use this only for Latte, because it has a steam valve for foam and the coffee comes out OK. Nothing special, but good temp and taste is not to worry about. Just that nutty edge, that acid sparkle and bodily boldness isn't really there, compared to cooked, cold brew, or professional, more manual espresso machine made espresso.
When i want to get a quiclstart and i have already eaten a meal that day, a bialetti-made double espresso, stretched with a shot of cold water, in a thin, small cup. No sugar. It kills the taste.