EspressoWorks Removable Water Tank Espresso Machine
Last updated: January 7, 2022
We looked at the top Espresso Machines and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Espresso Machine you should buy.
Overall Take
It takes just 45 seconds for this espresso machine to heat up, which means you won't have to wait long before you have a hot cup of coffee in your hands. All you need to do to use this unit is add your choice of beans and fill the removable water tank with water. The powerful 15 bar pump pressure system will take care of the rest.
In our analysis of 51 expert reviews, the EspressoWorks Removable Water Tank Espresso Machine placed 9th when we looked at the top 19 products in the category. For the full ranking, see below.From The Manufacturer
READY FOR USE IN 45 SECONDS- Just Add Beans! With the advanced Thermoblock fast heating system you can always expect precise temperature and instant steam from the EspressoWorks All-In-One Set (Machine dimensions: 9.75″ L x 9″ D x 11.5″ H inches), 1350W. EASY VIEW REMOVABLE WATER TANK- Conveniently monitor water levels of front view transparent tank (1.25L capacity). Handle included on tank for easy removal for cleaning and refilling.15 BAR PUMP PRESSURE SYSTEM- Enjoy great tasting Italian Espresso, Americano & Macchiato. Stainless Steel milk frothing cup included for easy preparation of Lattes and Cappuccinos. Easy to clean- Detachable frothing device and removable drip tray to ensure hassle-free cleaning.SINGLE SHOT OR DOUBLE SHOT- Two stainless steel portafilter baskets included for the option of pulling a single shot or a double shot during each extraction.
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Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.