Over the past decade, WIRED has tested dozens of espresso makers to find our favorites. The process, in part, is simple. We brew a whole lot of coffee. I’ve written about coffee for more than a decade on both the East and West Coasts, including my hometown coffee mecca of Portland, Oregon. Other current and past WIRED espresso testers—who include former baristas and longtime coffee writers—include Jaina Grey, Jeffrey Van Camp, Kat Merck, Tyler Shane, Pete Cottell, and Scott Gilbertson.

On each machine that’s capable, I make and assess at least four drinks, on multiple roasts and beans: a basic 2:1 espresso, an Americano, a latte, and a cappuccino. On machines that advertise a wacky array of drinks, I test each one. This includes any newfangled coldspresso and head-scratching variations on a “long.” It also includes, if science dictates, espresso martinis. And I test to see whether a machine can be dialed to both dark roasts and lighter roasts.

I might make many dozens of coffees to dial in a machine and truly understand it. (Sometimes, alas, you understand a machine’s shortcomings far sooner.)

What I’m looking for is nuance, aromatics, beauty, sensitivity to the characteristics of each bean, and the satisfying texture of fully integrated milk. But also, I’m looking for ease, the thoughtful touches that make an espresso maker something you can fall in love with.

I test whether the hot water spout splatters, whether descaling requires a degree in hydrology, whether the brewing temperature is consistent, and whether the latte milk gets silked. I’m truly terrible at latte art, but whether it’s possible is a straightforward test of the body of the frothed milk. I test the airier foam of cappuccinos and compare manual and automatic milk frothing on machines that try to froth milk for you. I test how fast the wand steams and whether it’s easy to fully integrate milk before the dang thing starts to burn your milk.

On machines with built-in grinders, I both assess the grind and weigh the dose—and then weigh it again. And then again. Consistency is the hobgoblin of little cups. I also test multiple grind settings to make sure the grind is consistent.

On any semiautomatic machine that decides the shot size for you, I test this to see whether you’re getting a ristretto or a lungo by default. Then I resolve never to say the word “lungo” again.

I don’t generally take apart the machines I’m sent, but I do quite often look up videos of people who do—and look at how the thing’s constructed under the hood.

In part, we select machines to test by looking at the espresso makers with long track records of making good espresso machines—people with long tails in the industry and good track records of customer support. Names like Breville, De’Longhi, La Marzocco, and Rancilio. But also, I listen. I read. I ask every coffee-obsessive in my life. I pay attention to the newest releases, follow trade shows, watch Youtube videos, and spend a lot of time tracking down not just the obious big names but the unexpected recommendations.

I often also look at how accessible each machine will be to most users. Espresso isn’t just a finicky process: It’s finicky by design. The most sensitive and sophisticated traditional machines are responsive to every tiny variation in the coffee grind and every fluctuation in the water temperature. The deepest bean geeks want this: They want the control, the frustration, the vision quest.

But I also know that most of you out there aren’t looking to be in an abusive relationship with your coffee machine. Few want to wake up to feelings of inadequacy, brought on by a machine that costs as much as a used car. And so what I look for is the espresso machines that can pull lovely character from each bean, but also make this easy on you.

This means that our top picks, the ones I recommend to most people, tend to fall in the semiautomatic camp: They’re the ones that offer the best coffee with the least effort. Finding this balance is delicate and often rewarding. It used to be that a built-in grinder was a recipe for blown shots, sadness, or pressurized portafilters with less character. But year by year, espresso machine makers get better at this goal.

The lowest-cost machines I recommend tend to offer more forgiving pressurized filter baskets as options, even though these sacrifice a bit of nuance for forgiveness, because I don’t want to assume you’re pairing a $200 espresso machine with a $2,000 coffee grinder. Although I know some of you do this, especially with our beloved Breville Bambino.

But hey, if you’re a tinkerer for life, and want to join modding groups? We recommend a machine for you, too. Mostly so you can disagree on Reddit, and explain why your favorite is better.

First off, there’s no such thing as “espresso beans,” whatever it says on the bag you buy. Espresso beans are coffee beans, ground finely enough to be pressed into service as espresso.

But traditionally, espresso is made with darker-roast beans that best elicit the deep, chocolatey notes of classic Italian espresso. In fact, most machines you use are probably designed with dark-roast beans in mind: Darker beans grind easier, extract easier, and are a bit more homogeneous across the market. And so when someone writes “espresso roast” or “espresso blend” on their grind, that’s often what they mean.

Does that mean dark roast is the only espresso? Of course not. Modern craft and premium coffee roasters in the United States have begun trending toward medium and medium-dark roasts that offer a bit more balance, character, and even a little acidity—beans that have more aromatics, and more individuality. Some, including me, love experimenting with truly light roasts, including the lightest of natural-processed beans that let me brew up espresso that tastes like strawberries.

It’s up to you. But note that the lighter the roast, the more you’ll need to adjust grind and temperature to accommodate—and sometimes even go off-script entirely. (See here for an explainer on light-roast espresso.) But the classic recommendations for espresso? Pulling a 25- to 30-second shot, at a steady 9 bars of pressure, at a 2:1 ratio for a standard shot? These were all designed for traditional dark-roast beans.

One thing that’s true, however, is that you should use fresh beans. They’ll taste better and more aromatic, sure. But stale beans exposed to oxygen also make it technically difficult to make good espresso: they’ve begun to break down, often allow channeling, and are more likely to lead to a less evenly extracted shot with funny off-flavors.

Obviously, fresh beans are easiest to obtain from a local roaster, and on the plus side you’ll be able to ask the baristas there how best to make espresso from their beans. But when in doubt in a supermarket, look for a roast date on the bag. If you can’t find it, or if your beans were roasted in Italy and sent on a ship? Chances are they’re not fresh. And your espresso will be worse. For fresh beans delivered to your house, check out WIRED’s guide to the best coffee subscriptions.

If you’re spending this much on an espresso machine, you’ll want to invest in a good grinder and even a scale, as well as a few other devices that make your shots better, and your life a little easier.

An espresso-capable grinder: If your espresso machine doesn’t come with a grinder, you’ll need one. Preground bag beans are especially difficult to use when making espresso, and will likely lead to off-flavors or channeling. But not just any grinder will do. You’ll need a good grinder that can grind consistent beans finely enough for espresso. WIRED’s top-pick Baratza Encore ESP is always a good choice—positioned squarely at the fulcrum where more expensive grinders begin to offer diminishing returns.

Courtesy of Amazon

Cozy Blue

Coffee Scale with Timer

An accurate scale with a timer: Most grinders, and a goodly portion of espresso machines, do not offer a precise scale. But a precise scale is what you need to get espresso ratios right. WIRED reviewer Julian Chokkattu loved the Acaia brew-by-weight scale ($400) that automatically connects to the La Marzocco Linea Mini and a few other devices via its companion app. But a far less sophisticated scale can still help you measure your shot size and control the dose you want on each espresso shot. If you’re not precious about beauty, there’s always this low-cost, little no-name scale. It’s accurate to a 10th of a gram, and has a timer to boot.

Photograph: Pete Cottell

The best knockbox: When you’re done with that portafilter filled with coffee grounds, what do you do with it? Beat it against the side of a trashcan? Dig out those grounds into the sink? Nah. You need a good knock box. And somehow this jobby-job from Breville is the best one I’ve ever found. It’s sturdy, the cross bar is in the right spot so that the grinds dump cleanly into the bin, and the bottom has enough grip that the box doesn’t scoot around on the counter. Simplicity is competence.

Photograph: Pete Cottell

Not all steaming pitchers are created equal, notes WIRED contributing reviewer (and former barista) Pete Cottell. As opposed to the sad piece of aluminum that probably came with your espresso maker, this Brewista offers thick walls for heat retention, a precision tip for expert latte pours, and a thermometer sticker on its side so you can get a rough gauge of milk temperature without hunting down an actual thermometer. It can also take a beating. This is your new frothing pitcher.