Marco Bianchi

Marco Bianchi spent years pulling shots behind a cafe bar, dialing in grinders and steaming hundreds of pitchers of milk a day. These days he is a home espresso obsessive who owns, mods and tears down the machines he writes about.

For every machine he reviews, he pulls real shots over weeks, dials in the grind, tests the steam wand and temperature stability, and checks the build and the maintenance. He leads with the truth most coffee sites bury: the grinder matters as much as the machine, technique beats price, and a $450 machine in trained hands beats a $2,000 one used badly. See exactly how we test.