Let’s do the twist…

Let’s do the twist…

A friend is lending me her Mypressi Twist.  I picked it up this morning and wanted to check it out.  I had heard from people even more over the top in the coffee obsession than me that it was a great way of preparing espresso.  

There ought to be a good way to make espresso that does not cost a fortune.  Unfortunately none of the machines I have tried under say $700 make predictable, good coffee.  They might make an occasional good shot of espresso, but the fall off from the  more expensive machines is dramatic.  Some say the twist is an exception to this fall off rule.  It is hard to believe given that it sells for less than $150.  It is indeed available right here on Roaste.com.  Here is a link.


My first impression was a surprise at how much the box weighed.  I wondered what was in there because I had seen the pictures of the twist and it does not look that big, but pulling it out of the box I realized it indeed was the twist that was registering all that weight.  It is bigger than it looks in pictures and it is hefty.  The specs say 34 ounces, so a little over two pounds although I felt like it was more than that, perhaps just because I am so used to portafilters of roughly the same shape.  

The twist has some cool features.  To create a bottomless portafilter for it all you have to do is untwist the bottom spouts and they pop right off.  The added bonus is that there is less cleanup to do when you do this.

It also has a couple drawbacks.  The first drawback is that it has no option for steaming milk.  Not a problem for me since I love my espresso straight most of the time, but lots of people would find that a deal breaker (and I do like an occasional milk drink so I would not want it as my only machine).

The other drawback is that it uses cartridges that have to be replaced periodically adding cost to the average shot.  It will take a lot of these cartridges to add up to the cost of its competition, but it should be taken into account.  

The next obvious questions are, of course, how do you use it and how is the espresso?

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