What grind setting? Temperature fluctuations matter - too hot and the coffee tastes burnt. Pressure changes the profile. The key to good espresso is consistency - for someone who is using a manual, typically they have experience with espresso. They think surely it is easy, the way a math PHD thinks calculus is easy.
But it isn't that easy - and once you realize you need a good grinder and not a baratza encore, you'll see the cost further increase.
Also, manuals lack a steam wand which is a real downside.
you'll see the cost further increase
Of course. But making consistent espresso without a decent grinder, now that's hard, so you know on beforehand it's in the price. And a grinder lasts years or decades and it's pretty likely a decent manual machine does so as well.
Also, manuals lack a steam wand which is a real downside.
Only if you want it, which I don't.
> but: have you ever tried a manual machine yourself and got a decent espresso out of it?
Oh I have. This is my manual, well, the older version: https://www.cerinicoffee.com/products/olympia-cremina-sl. I like to experiment a lot with it and have a pressure gauge attachment on the top.
You can certainly get good espresso out of it - that isn't my point. my point is, it isn't as easy as people think - and you far overestimate based on hobbyists on coffee forums (of course they produce good shots, they're hobbyists) and people who just want coffee.
> Only if you want it, which I don't.
Well of course - but that is a downside that would turn off a lot of people.
Those are not my words though, I was merely giving some alternative view because your posts make it sound (to me) like it's not easy at all.
olympia-cremina
Would have to compare irl, but from the looks and manual that does actually look a bit harder than the Robot which is the most basic it can get.