Is the espresso machine doing something better than a nespresso machine? I don't think so.
Why not? Why is it so hard to believe that an hand-made machine that costs an order of magnitude more can actually produce a better result?
For example, the size allows the La Marzocco to have two different water heating chambers at different temperatures, which is impossible with the size of a Nespresso.
Even if these is some small advantage that the barista can have, does that weigh against the advantages that Nespresso has, namely being able to perfectly tune the whole process with taste testers?
It can't perfectly tune the process, because the machine itself isn't perfectly tuned. It's designed to be cheap, small and easy to mass-produce.
They do a great job, but the constraints are simply different.
Why? What is the difference between a coffee particle sitting "inside" a bean, and sitting tightly packed in a vacuum?
Because the exposure to some air has already happened, and the process doesn't stop after you closed it in vaccum (which itself is never perfect).
Do you know of any blind taste tests showing the opposite?
The key descriptors for Nespresso were ‘smooth’ and ‘easy to drink’. And from the point of view of restaurateurs who use it, the key word is ‘consistency’. It was far from bland, but it was not challenging or distinctive either. It’s a coffee everyone can really like but few will love: the highest common denominator, if you like
Why not? Why is it so hard to believe that an hand-made machine that costs an order of magnitude more can actually produce a better result?
For example, the size allows the La Marzocco to have two different water heating chambers at different temperatures, which is impossible with the size of a Nespresso.
Even if these is some small advantage that the barista can have, does that weigh against the advantages that Nespresso has, namely being able to perfectly tune the whole process with taste testers?
It can't perfectly tune the process, because the machine itself isn't perfectly tuned. It's designed to be cheap, small and easy to mass-produce.
They do a great job, but the constraints are simply different.
Why? What is the difference between a coffee particle sitting "inside" a bean, and sitting tightly packed in a vacuum?
Because the exposure to some air has already happened, and the process doesn't stop after you closed it in vaccum (which itself is never perfect).
Do you know of any blind taste tests showing the opposite?
A simple search links to http://www.choice.com.au/reviews-and-tests/food-and-health/f...
By the way, from your link:
The key descriptors for Nespresso were ‘smooth’ and ‘easy to drink’. And from the point of view of restaurateurs who use it, the key word is ‘consistency’. It was far from bland, but it was not challenging or distinctive either. It’s a coffee everyone can really like but few will love: the highest common denominator, if you like
Sounds right.