SaskiaKC
Expert
I have a friend who bought a second hand professional Italian barista that was being replaced in his local koffy shop - all red, silver and brass with fancy crests - he even went on a course after he plumbed it into his kitchen.
Interestingly - he recommends grinding your own beans and experimenting with how coarsely/finely you grind as the taste of the end product changes.
I just use a cafetiere and whatever koffy is on offer as I am a philistine (I don’t drink instant though, or that muck that sits in glass jugs on a hot plate for hours on end - yuk!)
Some things get lost in translation -- I read "bought a second hand professional Italian barista" and pictured one of these:
