Comparison Miele CM 5710 Silence bronze vs Miele CM 5510 Silence

The material from which the millstones are made in a coffee machine with a built-in coffee grinder (see above).

Millstones are the working part of the coffee grinder, they directly provide grinding of beans; so the properties of the material from which these parts are made are very important. Nowadays, you can find two types of millstones:

— Metal. The oldest and classic version, is not losing popularity today. The key advantages of metal millstones are high strength, reliability and resistance to foreign objects; at the same time, this option is also cheaper than ceramics. However there is an opinion that such millstones tend to give the beans an extraneous taste — especially after long work (due to the strong heating of the metal). Such situations can really arise, but most often they have other reasons: cheap low-quality materials in the design of the coffee maker, negligent attitude towards cleaning and maintaining the mechanism, etc. On the other hand, millstones are usually made of durable refractory materials, which, during the grinding process, are almost impossible to heat up to such an extent that they begin to noticeably affect the taste of the beans. So most modern coffee grinders (including built-in coffee machines) are equipped with this type of millstone.

— Ceramic. Millstones made of special high-strength ceramics. This is a relatively new option, which is generally considered more advanced t...han metal: it is believed that ceramics are in no way capable of affecting the taste of the ground beans. However this is due not only to the real properties of this material, but to the overall quality of the coffee makers (they are generally more expensive than models with metal millstones). In addition, the psychological factor also has an impact: the taste perception of coffee is largely subjective. So the information that the beans were ground with ceramic millstones can affect the attitude towards the product and the final impression of the finished drink. Anyway, ceramic millstones are quite popular among lovers of quality coffee. Another advantage is their lower noise level than metal ones. However, you need to keep in mind that such mechanisms are very sensitive to the ingress of foreign objects (even small ones) and are not suitable for any products other than coffee.

Programmes for the preparation of individual drinks provided in the coffee maker.

This list can include both the classic, most popular coffee and hot drinks (espresso, americano, ristretto, cappuccino, latte, latte macchiato, hot chocolate), as well as more specific recipes: espresso macchiato, espresso lungo, double espresso, Flat White, Long Black, cream coffee, etc. Also, the design often provides for separate modes for obtaining hot milk, milk foam and hot water. Here is a more detailed description of each of these options:

— Custom programme. A function that allows the users to create their own coffee recipes according to their preferences. In this mode, users can adjust key brewing parameters such as the degree of coffee grinding (with the availability of built-in coffee grinders in many machines), water temperature, water volume, operating pressure, and more. This feature allows individuals to effortlessly prepare their unique a...nd personalized coffee with just a simple button press. Certain models even offer the ability to save multiple programs and user profiles, catering to multiple individuals with their own sets of recipes.

— Espresso. Classic Italian espresso is one of the most famous and popular coffee drinks. The standard serving volume is 35 mL, it is prepared from 7 g of coffee. Ideally, the drink should have a characteristic light crema. Such coffee has a rich taste and aroma, which is why many consider it perhaps the most “powerful” in terms of impact; however, espresso actually contains relatively little caffeine.

— Espresso macchiato. Espresso (see above) with added milk foam. Such a drink is similar to the cappuccino described below, but it has a smaller volume due to the smaller amount of milk — about 15 mL is added in traditional recipes.

— Espresso lungo. A variety of espresso (see above) characterized by a large amount of water (up to 60 mL instead of 35 mL), a long extraction time and, as a result, a higher caffeine content. In fact, lungo is a cross between classic espresso and americano.

— Double espresso. Also known as "doppio" (espresso doppio). The name fully corresponds to the essence of this drink: it is, in fact, two servings of espresso (70 g) in one cup. The amount of coffee when cooking is also taken twice as much — 14 g instead of 7 g.

— Ristretto. The strongest and most concentrated of the popular coffee drinks, also referred to as "short espresso". With the same amount of coffee (7 g), much less water goes to a serving of ristretto — about 20 – 25 mL.

— Flat White. Flat White is a drink hat consists of a double espresso shot blended with slightly frothed milk. Approximately 110 mL of milk is added to 60 mL of espresso, resulting in a total volume of around 170 mL. Compared to cappuccino and latte, a Flat White offers a more pronounced coffee flavor while still maintaining a smooth, milky aftertaste that is characteristic of this drink.

— Long Black. The Long Black is a drink that shares similarities with the Americano (see below). It is made by combining a double shot of espresso with hot water. However, there are two main differences: firstly, the Long Black uses a double portion of espresso, making it stronger and more concentrated than an Americano. Secondly, when preparing the drink, the espresso is poured into the water, rather than the other way around. This method helps preserve the dense and aromatic foam characteristic of espresso. The standard serving volume for a Long Black is approximately 120 mL.

— Americano. Americano is a drink made by diluting regular or double espresso (see above) with hot water. The typical ratio is between 1:2 to 1:4, resulting in a finished drink volume ranging from 110 to 240 mL, although other volumes and proportions are possible. The addition of hot water softens the intense flavor of espresso and helps to reduce any perceived bitterness, which some individuals may find excessive. While some traditional coffee enthusiasts may be skeptical of the Americano, it remains a popular choice due to personal taste preferences. Ultimately, the enjoyment of this drink is subjective and varies from person to person.

— Coffee crema. A "Black" coffee drink is prepared in a relatively large volume, similar to an Americano (see above), ranging from 180 to 240 mL. The key difference lies in the brewing method. Instead of adding water to pre-brewed espresso, the entire volume of water is passed through ground coffee. Additionally, the coffee used for this drink should have a coarser grind compared to espresso and espresso-based drinks. The term "crema" in the name refers to the thick, nut-colored foam that forms on top of the drink, which is particularly dense in this type of coffee.

— Cappuccino. Cappuccino is a coffee drink made with approximately 4 parts frothed milk to 1 part espresso, resulting in a final volume of around 150 mL. One of the defining characteristics of cappuccino is the generous amount of milk foam on top. The preparation process for cappuccino can vary, with options ranging from fully automatic to semi-automatic or even completely manual methods. For detailed instructions on how to prepare a cappuccino, please refer to the specific guidelines provided under the section "Cappuccino making."

— Latte. Latte is another espresso-based drink that includes both milk and milk foam on the surface. It differs from the cappuccino mentioned earlier in a few ways. Firstly, it has a slightly smaller amount of foam. Secondly, it is served in a special tall glass and typically enjoyed by drinking through a straw. Additionally, the volume of a latte can be larger, reaching up to 360 mL. One can also add various syrups to the drink to create unique flavors and taste combinations.

— Latte macchiato. A drink that has a similar composition to the latte mentioned earlier. However, it differs in the preparation method. In the case of a latte macchiato, instead of pouring milk into the coffee, the coffee is poured into the milk, but in a specific manner. The milk is first frothed, and then espresso is poured through the foam. This process creates a small mark or speck on the surface of the foam, which is why the drink is called "macchiato" meaning "stained" in Italian. A properly prepared latte macchiato has a layered structure, with the coffee on top and the thicker and cooler milk at the bottom.

— Hot chocolate. In this context, the term can refer to both traditional hot chocolate and a more affordable and easier-to-prepare alternative called cocoa. Traditional hot chocolate is made by melting solid chocolate into hot milk, while cocoa is made using cocoa powder and can be prepared with either milk or water. The specific methods of preparing hot chocolate in various coffee makers may vary, and it is advisable to refer to the specific instructions provided for each machine.

— Hot milk. A separate programme for heating milk — usually up to a temperature of about 65 °C. Milk heated to such a temperature is already perceived as hot, but it does not turn into foam, moreover, it acquires a sweetish taste. Such milk can be used both for preparing various types of coffee (the same cappuccino or latte), and as an separate drink.

— Milk foam. A dedicated program for preparing milk foam is available in coffee makers, particularly in models with automatic and semi-automatic cappuccino preparation (as mentioned below). This feature allows the machine to autonomously draw milk from an external or built-in container, froth it into foam, and dispense it through the spout. This program not only facilitates the creation of traditional cappuccinos but also provides opportunities for experimentation and the development of unique recipes. It enables users to add foam to drinks that may not have originally included it in their recipes, offering enhanced customization options.

— Hot water. A separate programme for heating water — usually up to a temperature of about 90 °C. Such water can be used both for making coffee (primarily Americano, see above), and for brewing various tea — classic, herbal, berry, etc.: for many of these compositions, the temperature of 90 °C is optimal.

Note that not all are listed above, but only the most popular programmes used in modern coffee makers. In addition to them, other recipes may be provided in the design — for example, cold brew, cortado (espresso and hot milk 1 to 1), etc.

Method of preparing milk and coffee drinks (cappuccino, latte, latte macchiato, etc. - see “Preset programs”) provided in the coffee maker. The differences between the methods lie primarily in the method of preparing milk froth:

- Manual. With this method, the customer must independently froth the milk - the coffee maker only provides the hot steam under pressure necessary for this. Steam is supplied through a tube, which usually has a special “panarello” nozzle - it makes it easier to whip up the foam. Occasionally there are models without such an attachment, with a “bare” tube - they are designed mainly for professionals. Manual systems are simple and inexpensive in themselves, and they also provide a certain “freedom of imagination”, allowing you to experiment with the cooking process; however, using such systems requires some skill.

— Semi-automatic. This method involves the presence of a separate spout from which milk foam is dispensed. The coffee maker prepares this foam on its own, drawing milk from an external vessel through a special tube (however, there are also models with a built-in milk reservoir). When using such a device, you first need to make espresso, and then move the cup under the “milk” spout and press the foam button (or in the reverse order if you are preparing a latte macchiato). The spouts can be located next to each other - then there is no need to move the cup;...however, coffee and foam are still prepared separately in such devices. However, this method is still noticeably simpler and faster than manual.

— Automatic. The most automated cooking process, allowing you to get drinks with milk foam literally in one click: just put the cup under the spout, turn on the program - and the coffee maker will automatically dispense a portion of espresso and the required amount of foam. As a rule, such models are equipped with their own milk tank (see below). This method is the most convenient, but it is worth remembering that different recipes require a different order of ingredients: for example, when preparing latte and cappuccino, milk is added to the coffee, when preparing latte macchiato, vice versa. At the same time, not all automatic coffee makers have the ability to choose the order; This nuance should be clarified before purchasing.

— Automatic and manual. Some advanced models of coffee makers provide both methods for preparing milk drinks, thereby providing flexibility in choosing an approach. A manual milk frother may be preferable if you want to have more control over the process, while an automatic one is a convenient option for those who appreciate ease of use.

There are also coffee makers without a milk frother. Due to the specifics of their work, they significantly save time on preparing drinks and do not require careful maintenance. The system of such coffee makers does not have a milk tract, which requires close attention in terms of regular and labor-intensive maintenance. Models without the function of preparing cappuccino and other coffee and milk drinks are well suited for office premises and public places.

— Grinding degree. Choosing the degree of coffee grinding is crucial for achieving the desired strength and consistency of the final coffee. Different types of coffee drinks require varying degrees of grinding. For espresso and related drinks like cappuccino and latte, a fine grind is necessary. Turkish coffee requires an extremely fine grind, almost like "dust." Cream coffee and filter coffee are best with a medium grind, while a coarse grind works well for French press.

— Pre-wetting. One option available in some coffee makers is the ability to pre-moisten the ground coffee with hot water before brewing the drink. This feature allows users to customize the duration of coffee wetting, although there may be exceptions. Pre-wetting plays a crucial role in enhancing the taste and aroma of coffee, resulting in a more intense and flavorful beverage. Automatic coffee makers often include this feature.

— The strength of the drink. Coffee enthusiasts have the option to manually adjust the strength of their beverage. This adjustment can be achieved through various methods, such as changing the coffee-to-water ratio, adjusting the water temperature, or controlling the brewing speed. The number of available settings may vary, ranging from a basic choice between "strong" and "mild" to more advanced options. Regardless of the number of settings, this function allows...individuals to personalize the taste of their coffee according to their preferences, providing additional customization features.

— Drink volume. Coffee makers offer the feature of selecting the desired volume of the final beverage according to individual preferences. Different models may have varying methods for making this choice. Some machines provide fixed settings (20 mL, 35 mL, etc.) from hich users can select their preferred option. Other models allow for manual adjustment of the volume, sometimes even allowing users to gauge it visually. This feature enables users to customize standard programs to their liking and provides opportunities for experimenting with unique recipes.

— Temperature control. Coffee makers offer the ability to regulate the water temperature for brewing coffee. The taste of the final beverage is heavily influenced by this factor. Higher temperatures result in a brighter and more intense flavor, but excessive heating (96 °C and above) can release compounds from the coffee that add bitterness. The optimal brewing temperature is generally considered to be within the range of 92 — 95 °C. However, coffee makers may provide a wider range of temperature adjustments. Some believe that even a difference of just 1 °C can significantly impact the properties of the coffee, making this adjustment essential for those who appreciate the subtle nuances of taste and aroma in their coffee.

— Steam pressure. Coffee makers offer the feature to adjust the steam pressure coming out of the panarello nozzle. This nozzle is used for frothing milk, especially when preparing cappuccino, as well as for heating milk. By modifying the steam outlet pressure, users can control the intensity of the steam and achieve varying foam densities. It also allows them to omit foam altogether if the intention is solely to heat the milk.

— Foam volume / density. For coffee and milk beverage enthusiasts, the ability to adjust the volume and thickness of the foam "cap" is highly useful. This feature is particularly valuable when preparing drinks like cappuccino, latte, and macchiato. The quality of the final beverage is influenced by the quantity and density of the foam. By customizing these parameters, users can tailor the drink to their personal taste preferences.

— Water hardness. Coffee makers offer the capability to adjust the settings based on the hardness of the water being used. Over time, the heating element of the coffee machine accumulates scale and requires regular cleaning or descaling. The rate of scale buildup increases with harder water, necessitating more frequent cleaning. However, the coffee machine evaluates the condition of the heating element not based on the actual scale amount, but by considering the water hardness setting and the duration of operation since the last cleaning. Therefore, it is crucial to correctly set the water hardness settings to receive timely notifications for descaling. Coffee machines equipped with this feature often include a water hardness indicator with four settings: very soft, soft, hard, and very hard.

This parameter is relevant for espresso coffee makers and geyser models — where coffee is prepared at increased steam pressure. In the second case, this parameter can be ignored — in "geysers" the extraction of soluble substances from coffee occurs mainly due to high temperature. But for espresso coffee makers, pressure is a key characteristic. All such devices can be divided into two categories. The first is the entry-level models, in which the pressure is only 4 – 5 bar. Such a modest figure is compensated by the high temperature of the steam, due to which the coffee aroma is relatively weak, but quite a lot of caffeine is extracted into the drink. More advanced espresso makers provide 15 bar and even higher (19 bar and 20 bar); this significantly affects the cost, but the coffee turns out to be as rich and aromatic as possible.

Removable or pull-out basket in the design of the coffee machine for collecting and storing ground coffee waste. Designed for a certain number of cups of grounds, their countdown is usually carried out by a counter. When the container is filled with used coffee, the device gives a signal to empty the container. Until it is empty, the coffee maker will not be able to make coffee.

Power consumption of the coffee maker. Usually, this indicator is comparable with the power of the heater installed in the device.

This parameter is selected by the manufacturer, taking into account other performance characteristics (type of device, tank volume, additional functions, etc.), so that the coffee maker can effectively cope with its tasks. Therefore, in fact, power is of secondary importance: it is worth deciding first of all on other practical points, and only then look at power when choosing. In general, a more powerful coffee maker (ceteris paribus) will quickly cope with the preparation of coffee, but it will also cost more.