...the Barista is still going strong. Nary a problem. And the espresso seems to get more and more tasty. A friend tells me the Italians have a "10,000 cup rule" which says that an espresso machine doesn't make its best-tasting coffee until the 10,001st cup. I've been using my machine at a rate of approximately three shots per day for about 800 days, so I'm looking forward to even better espresso from this little wonder.
I have most of the accoutrements for this guy: the steam pitcher, the thermometer, the shotglass, the combination-scoop-and-tamper (they should call them "scampers"), the grounds knocker, and a burr grinder. Every one gets constant use and feels essential. However, cleanup time goes up linearly with the number of extra things you use. For improvement in coffee taste, nothing beats the burr grinder and a lot of experimentation with fineness and amount of grounds.
The machine tends to put out coffee too quickly, its one major failing. This can be counteracted with slightly more coffee in the filter and only pulling a single ounce per run (both recommended), but still won't equal commercial-quality espresso in strength.
I use only filtered water, and haven't had any problems with deposits or backups. The machine has survived several dry-suction episodes when I let the reservoir run dry.
For cost savings, this machine is a no-brainer: cheap enough to pay off a $5-per-day habit inside 6 months. You still must buy milk and coffee, but you quickly realize what kind of profit margin $tarbucks is pulling in.
Friends will worship you when you easily deliver on their request for a half-caf-half-decaf double-shot no-whip extra-hot large mocha with cinnamon. Plus they will admire you for having an espresso machine you actually know how to use, because theirs is sitting in their attic.
I bough my Barista based on reviews on this site. Years later, I can now say: the reviews were right, this little machine rules.
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