7 Things To Consider Before Buying a Coffee Maker

A coffee maker is an integral part of your life if you are a regular coffee drinker and if you are one of those who feels extremely groggy without it in the morning. But always make sure that you go for the best coffee maker since this is a long time investment. You will find various options for your coffee machine and make a well-informed decision is extremely vital.

So we have listed down a few things which you should consider while planning to buy a coffee maker for yourself.

How convenient is it?

The first question you should ask yourself while planning to buy a coffee machine is that how often you would make your coffee and if you have enough time to spend every day on preparing it and brewing it. If you are one of those people who need instant coffee in the morning and cannot be bothered with the preparation tasks, then you should go for super-automatic machines.

But if you are willing to take some time out to prepare your coffee, then you should go for an espresso machine. It all depends on how convenient you want your coffee maker to be and how much time you are willing to spend.


Now, this could be one of the deciding factors while buying a coffee machine. If you are looking for something not to costly, then you should go for the Pod/Capsule machine or Entry-Level Espresso Maker but keep in mind that these won’t give you the best quality possible. It’s also possible that the higher ranged coffee machines don’t provide you with a rich flavored coffee too.

So ensure how important the quality to you is and then according to that, set your budget. You will find various coffee makers with varying costs.

Which type should you choose?

Once you have decided what your budget is and how you like would use it, time to choose which type of coffee maker you would like to buy. There are several types of coffee makers to choose from: Drip coffee machines, Single-Serve coffee maker, Specialty coffee maker and 1-to2-Mug Drip, coffee maker. Drip machines are the easiest to handle while Single-Serve coffee machines (read reviews at Freshpresso.net/best-single-serve-coffee-maker-reviews) would require a little more work and money. Although Specialty machines are similar to Drip machines, they tend to give you a richer coffee due to its filtering methods and 1-to-2-Mug Drip machines are designed to produce smaller quantities.

So take your pick. Choose the machine type which suits your needs the best.

How much can it hold?

Another crucial feature to check in your coffee machine is how much quantity it can hold at a time. If you are one of those people who require making a large amount of coffee, then it would be better to go for those machines which provide you with large capacity.

How easy it is to learn?

If you are a lazy ass who doesn’t like to put much effort, then instant coffee machines are the best for you as at just one click, your coffee is ready, and it is very easy to learn too. But if you like to put in some work into your machine, then go for a little more high-end machine which would require you to brew and steam and would be a little more complicated than the instant coffee machines. So make your choice, are you a willing learner or not?

Easy to clean?

Coffee making is going to be a messy affair, and different coffee makers make a different amount of mess. If you are a diligent coffee drinker and wouldn’t mind a little cleaning up, then go for an espresso grinder combination. Go for coffee makers which are easier to clean if you don’t have time for such mundanities; this would make your work a whole lot easier.

How fast and often will it brew?

This is a crucial point to keep in mind as different coffee makers take a different amount of time to process your coffee. If you are one of those, who requires instant coffee, better to go for coffee makers who have a fast speeding process. The speed of brewing and steaming are important factors to keep in mind.

If speed and recovery are a matter of concern to you, then better go for coffee makers with large water tanks and steam and brew at the same time. It all depends on what do you want out of your coffee maker.

Cheese Pudding (Pwdin Caws Pobi)

Welsh rarebit gets a makeover in this Cheese pudding dish. Caws pobi, (in Welsh) was a slice of cheese put on the untoasted side of bread and then toasted, so perhaps that’s where this dish originates. Wherever it comes from, it is a hearty and comforting winter warmer, and you don’t have to watch the grill like with cheese on toast! Simply put it in the oven and walk off. Come back to a gooey and cheesy pudding twenty minutes later!

  • 4 thick slices of bread (you could cut the crusts off if you prefer)
  • 8 ozs | 225g Cheddar or Caerphilly cheese, grated
  • 1 egg
  • 1 pint | 20fl. ozs | 575 mls milk (or 1/2 milk 1/2 cream)
  • A dot of butter
  • Pinch cayenne pepper
  • Pinch nutmeg


Preheat the oven (250°F, Gas ½, 130°C)
Toast the bread on one side, then butter the other.
Place two slices, toast side down, on the bottom of a greased ovenproof dish.
Put half of the cheese over the toast, season with a little salt and pepper if desired and repeat with the next slices of toast.
Bring the milk to the boil then add the nutmeg and cayenne and beaten egg, mix then immediately pour over the pudding and leave to soak in for at least 20 minutes.
Put in the oven for between 20-30 minutes or until risen and pale gold on top

Leek and Mushroom Pancakes (Crempog)

Everyone loves pancake day, but don’t wait for Shrove Tuesday to get pancaking, everyday can be a day for these versatile little suckers – layer them up for breakfast, eat them as a starter or as a savoury main meal, like in the recipe we’ve featured. Go to the different Celtic countries, and you’ll find variations on the pancake, they come in different shapes, sizes and thickness. Scottish drop scones are just the fat cousin of Breton crepes dentelles, who in turn are delicate sister-in-law to crampoethau or our holey crumpets.

In Wales we also have Pice’r Pregethwr, or pikeltes, Pancws Llaeth Sur, sour milk pancakes and of course crempogau, or the most well-known incarnation, the traditional pancake. Originally cooked on a bakestone, like Welsh cakes, pancakes are buttered and placed in a stack, then cut into four equal portions. Of course if you don’t own a bakestone, use a heavy frying pan or even a griddle.

  • 4oz / 125g plain flour
  • 1/2 pint / 250ml milk
  • 1 egg
  • pinch of salt
  • 2 large leeks, chopped
  • 6oz / 150g mushrooms, sliced
  • black pepper
  • 1oz / 25g butter
  • grated Caerphilly cheese 100g


Preheat the oven. Put the flour and salt into a large mixing bowl, and make a well in the middle. Add the egg and begin to mix, then adding the milk until a smooth batter.  Add oil or butter to the frying pan or bakestone, once hot cover with a thin layer of the batter and cook until golden brown on the base, then turn and cook the other side. Put the pancakes in the oven on a plate.

Meanwhile fry the leeks and mushrooms,season with black pepper, and once cooked add to each pancake, scatter over the grated cheese and roll up and serve.

Leek and Mushroom Pancakes (Crempog), 3.0 out of 5 based on 2 ratings

Aberffraw shortbread James Cakes (Cacennau Iago)

Recently featured on the Great British Bake off, these shortbread cakes originate from Anglesey, made in a little fishing village called Aberffraw on the west coast, near the resort of Rhosneigr. They are shaped in shells found on the beach, which gives them their unique scallop shape. Usually called Aberffraw or ‘Berffro’ cakes, appearing in the former ‘Cassell’s Dictionary of Cookery’ in 1885, however   the proper name is after St James, as pilgrims on their way for Santiago de Compostela in Spain wore a scallop shell as a hat badge. Wales and Galicia are two Celtic countries, and share the name for James – Iago.  It features in an annual competition at the Anglesey Show.

As with all shortbread recipes, the biscuit is made from just three ingredients, so it all depends on the quality of your butter.

  • 3 ozs / 75g flour
  • 2ozs / 50g butter (softened)
  • 1 oz / 25g sugar


  1. Preheat the oven to (425°F 2l8°C, Gas 7)
  2. Beat the sugar into the softened butter.
  3. Add the flour a little at a time, with your hands.
  4. Roll out the dough on a floured surface and stamp into rounds with a plain cutter, keeping as thin as possible.
  5. Mark each round with a scallop shell and trim to the shell shape.
  6. Put onto a baking sheet and put in the oven for approximately ten minutes
  7. Watch carefully and do not allow to turn brown.
  8. Sprinkle with sugar while still warm.

Aberffraw shortbread James Cakes (Cacennau Iago), 4.3 out of 5 based on 3 ratings