When an espresso Since the machine costs over $1,500, it can be harder to test than cheaper models. It’s like testing a high-end camera. At the very least, it should take good photos, maybe great photos. The rest of the evaluation is less about the performance of its core tasks than how well it performs those tasks over time, how well it responds to you as a photographer, and how well it looks. I spent about 90 days with Delita Bello, and during that time I have to say that it was three out of three.
Any espresso machine in this price range should produce perfect shots right out of the box, and the Bello didn’t disappoint on that front. Within an hour of boxing it up, draining it and finding a good spot for it on my counter, I was watching golden brown espresso pouring into a demitasse cup. The crema built up into a smooth, creamy layer and before I even got it on my lips, I knew Bello and I would be in our time together.
The cream of the cream
I’m a sucker for a random portfolio, and machines like Bello are the reason. As you turn the large, mechanical-feeling lever to start pulling the shot, the machine begins to produce a rich, aerated, amber and earth-colored shot that forms beneath a layer of crema. With a shot glass, you can really see it build; It looks like someone is pouring Guinness. Tiny bubbles simmer beneath the surface, only to rise and become part of a frothy cloud bank sitting atop a thick, sweet perfume.
I actually got lucky with these first shots, because if your nose is even slightly off the bellows will go wrong. If your grind is too fine, it will try and struggle to extract a chunk of the very bitter coffee in your cup. If your grind is too coarse, the water will flow through the portafilter as it doesn’t touch the coffee, filling your cup with an unbearably weak coffee with a watery product that tastes like someone dripped into your cup. Put the tray.
To be fair, this is not a completely unusual result when you are using a high-end espresso machine. They can be technical. Bello also has an analog pressure gauge, which is very helpful for diagnosing problems with your shots: low pressure and fast flow means your coffee is good enough. High pressure but a slow rise means your coffee is too fine or too tightly packed.
But Bello’s favorite piece size was easy enough to find because it is the Too much trouble. If your money is wrong, it will tell you. I like to err on the side of too much finesse, with a strong tip, and then stretch it to dial it in just right over the course of two rounds of shots. For me, I found that the machine worked well with a grind that was slightly finer than the consistency of granulated white sugar, and a firm (but No heavy) bump. We’re not trying to press this thing under a hydraulic press, just press it slowly until it feels like there’s nothing left.
Knobs and levers
Photo: Diletta Espresso
This is an espresso machine for tinkerers, and it looks the part. The front panel has a solid metal on/off switch that clicks reassuringly the piece voice There are also two metal wands, one for steam and one for hot water. Their range of motion never felt restricted, and they’re easy to move in place or out of the way, depending on your task. The steam wand makes it easy to position it just right to turn your milk into a creamy microfoam.