A manual machine allows skill in operation to affect the quality of the coffee; this can be both good or bad

I own an old Nespresso, manual but full-pressure Breville, and an automated Saeco Royal. 95% of the time the manual is used as I make better coffee with it when I grind and tamp my own way. Rather ironic as the Saeco costs $1000 more, yet makes worse coffee from the same beans. While it takes skill with the manual, it is enjoyable and not really any more work than the automatic (at least for home quantities). The ony time the Saeco gets used now is at parties, where people can make their own (but the Nespresso would be better for that!).