Prior to Nespresso, Lavazza espresso was also my choice. It remains an excellent coffee. I left some in a freezer at a vacation property in Brasil, and found it 1 year later this April. Enjoyable in 30C heat looking out to the sea, even then with a simple expresso pot over the stove. When friends from Lombardia came over, it all disappeared.

I previously used a Gaggia Carezza (replacing it twice in 5 years) for my own personal mix (80% Lavazza or Santa Clara, and 20% Mokka-Yemen ) and it was enjoyable to grind, mix, and drink. It is similar to Lavazza Napolitano or Lavazza Espresso Gold.

The panarello wands to steam milk on the machine were never used. The coffee was that good. However, the problem was from time to time, the coffee would become a little acid. I believe the problem was the longevity of the machnes, versus the constant cleaning needed, dismantling of the machine, and flushing out the filter grid.

The Nespresso system is better in that the coffee is consistently good, any time, all the time. No acidity, and no mess. If someone wants steamed milk froth, the aerocchino device which sits patiently on the black granite at home, waits only for guests to come and knock at the door.