as a cup of espresso The machine costs over $1,500 and can be more difficult to test than cheaper models. It’s a bit like testing a high-end camera. At the very least, it should take good photos, even great ones. The rest of the evaluation is more about how well it performs in its basic functions than how well it performs those functions over time, how it responds to you as a photographer, and how it looks. I spent about 90 days with Diletta Bello, and during that time I’d have to say it made it three-thirds of the way.
Any espresso machine in this price range should make near-perfect coffee right out of the box, and the Bello does not disappoint in that regard. After unboxing it, running water over it, and finding a suitable place to set it on my counter, within an hour I was watching golden brown espresso pour into a small coffee cup. The oily layer formed a smooth, swirly layer, and before I even brought it to my lips, I knew Bello and I were going to get along great during our time together.
crema cream
I’m a big fan of bottomless handles, and machines like the Bello are why. Once you turn the heavy, mechanical-feeling lever to start pulling the lens, the machine begins to produce a rich, aerated, amber and earth-toned lens that builds up beneath a layer of grease. With the glass, you can really see it build up; it looks like someone is pouring Guinness. Tiny bubbles tumble beneath the surface, then rise and become part of a frothy cloud that sits atop the dense, bittersweet elixir.
I actually got lucky on the first shot, because if your grind is even the slightest bit off, Bello will misfire. If your grind is too fine, it will make a whirring sound and it will be difficult to push a drop of too-bitter coffee into your cup. If your grind is too coarse, the water will spurt out of the coffee portafilter as if it hadn’t touched the coffee at all, and your cup will be filled with an unpalatable watery coffee-water product that tastes like someone removed the drip tray Just like pouring into your cup.
To be fair, this isn’t a completely uncommon outcome when you’re using a high-end espresso machine. They can be picky. Bello even has an analog pressure gauge, which is very helpful for diagnosing your brewing problems: low pressure and a quick pour means your coffee is too coarse; high pressure but a slow pour means your coffee is too fine or too tightly packed .
But Bello’s favorite grind size is easy to find because it yes Too picky. If your grind is wrong, it will tell you. The mistake I like to make is going too fine, compacting hard, and then cranking up the roughness over the course of a few rounds to get it just right.For me, I found this machine to grind well, with a slightly finer consistency than granulated white sugar, and a firm texture (but no heavy) compaction. We’re not trying to crush this thing with a hydraulic press, just slowly push it down until it feels like there’s nothing left.
Knobs and levers
Photo: Diletta Espresso
This is an espresso machine designed for tinkerers, and it looks like it fits the bill.Front panel features solid metal switches with a satisfying click piece sound. There are also two articulated metal rods, one for steam and one for hot water. Their range of motion is never restricted and can easily be moved into place or out of the way, depending on what you’re doing. The maneuverability of the steam wand makes it easy to place it in the right position to swirl the milk into creamy micro-foam.