🚀 go-pugleaf

In article <HUNTER.92Jun15091224@work.nlm.nih.gov> hunter@work.nlm.nih.gov (Larry Hunter) writes:
>
>Dave Hsu writes:
>
>  As long as we're on the subject, what's the advantage of the Gaggia over,
>  say, a Krups Il Primo, besides sheer volume?
>
>friends' houses and many restaurants.  Both Consumer's Reports and
>rec.food.drink's esteemed Richard Shapiro claim it is the best, and I suspect
>they rarely agree on anything...

The Il Primo doesn't make real espresso (it is not a pump machine).  The
Nuovo does, but it heats the water in the feed pipes instead of using
a tank - this (a) requires a pulsing action (which screws up the steaming
- hence the need for the 'perfect froth' attachment), (b) causes liming
to occur more quickly, and (c) has unpredictable effects on the espresso
quality.

Note that the Gaggia "Coffee" has been improved since the Consumer
Reports article - the one pictured there has only two buttons, the
newer ones have 3 buttons (and a more rational steam-heating system).

I think the high-end Rancilios are better made than the comparable
Gaggias, but are quite a lot more expensive, especially since the
Gaggia Coffee can be had for $230 with careful shopping.


- David

--
David Ross, Dept. of Math., Univ. of Hawaii at Manoa, Honolulu HI  96822
Internet: ross@kahuna.math.hawaii.edu  -or- ross@tarski.math.hawaii.edu
Phone: 808-956-9949