The Mukka Express is unpredictable: It can be great, lousy or something in-between...you just never know, however carefully you prepare!
When all goes well, it produces two small/medium cups of cappuccino that can rival Italian coffee bar ones - full-tasting coffee at a perfect temperature, with a gorgeous golden coffee-infused froth.
However, that's maybe on 4 out of 10 occasions, if you're lucky.
Here's what can go wrong: 1. The coffee mysteriously returns to the base (where the water is heated) with most of the milk, leaving virtually nothing to pour. 2. The Mukki suffers a leak and the result is almost cold coffee. 3. Virtually no water is ejected through the coffee and no froth is produced.
The problem is, there are so many variables with this system; a precise amount of water is required, the coffee must not be packed tightly, nor must it be too finely ground, the rubber seal must seat just so, the valve mechanism must be screwed on correctly, and so on!
Although she is a temperamental Italian, I can't give her up.