[Ed Bighi]

There is a reason why most Europeans use a double chamber at home instead of anything fancier. Basically all they have to do if they want something out of a pressurized machine is to go downstairs and walk around the corner for a perfect cup. So they don't bother spending big bucks for a machine. Besides, the taste is pretty close anyway. So long as one uses good coffee like Lavazza, Segafredo, Illy and others. The main difference is a lack of crema on the top. Though Bialetti now makes a moka which reliably produces crema called the Brikka.