If you are shopping for an espresso machine you will find two general types available for the consumer market. The first type is a pressure machine. Water is heated in a chamber to or even slightly above the boiling point. Heat creates pressure which forces the boiling water and steam up through a narrow chamber where it is then expelled through the coffee grounds. Many pressure machines also have a steam wand which is used for steaming or frothing milk. These pressure type machines are the less expensive variety because of the simplicity of construction.

The major disdvantage of the pressure espresso maker is that boiling water is too hot for perfect espresso, which should be made with water heated to within the 190-195 degrees F range. The excessive heat caused by boiling water to 212 degrees F will dissipate some of the coffee’s aromatic oils, and it will make producing a natural crema cover in the cup difficult at best. Another disadvantage is that you will have to wait until the heating chamber cools before you can safely add additional water.

A pump type espresso machine is the only real deal. The often misunderstood difference between ordinary coffee and espresso is that espresso is made individually in small batches by forcing water heated to the correct temperature through finely ground coffee grounds at 8-10 bar of pressure. The correct combination of temperature and pressure are required to produce crema, that frothy covering on top of your cup of barista-made espresso. Gaggia Carezza is an authentic Italian made lever type espresso maker.

It is correct to say that crema is essential for authentic espresso because it traps the coffee aromatics, which would otherwise gas out, in the liquid in the cup. It is these aromatics which are most pleasing to the palate and which provide a well made espresso with its distictive taste.

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