After several weeks of testing the Meraki espresso machine, Christine of @christinesnotebook says it performs better than the espresso machines she has previously tried. This review is adapted from the sponsored Meraki segment in her YouTube video, “A Christmas Baking Day in Our Kitchen | 100+ Treats to Gift for Homemade Cookie Boxes | Kid-Friendly.” Alongside her impressions of the grinder, scales, and milk steaming, she demonstrates her own coffee recipe: approximately 19 g of ground coffee, a 56 g espresso yield, added hot water, and steamed milk.
The original video follows a day of preparing more than 100 cookies and treats for gift boxes. Christine pauses during lunch to make coffee before returning to the baking. Her demonstration provides a useful look at how she actually uses the machine, including the settings she chooses and the way she finishes her drink.
A Coffee Break Between Batches
Christine introduces the machine during a break from baking with her daughters. She has finished eating eggs and plans to have coffee and a morning glory muffin before continuing with the day’s work.
This context helps explain her priorities. She wants a good cup of coffee at home, with a preparation process that fits into a busy kitchen. Her review covers several technical features, but the demonstration brings those features back to one familiar task: making the drink she likes.
She also explicitly thanks Meraki for sponsoring the video. The opinions below are presented as her impressions after several weeks of use, rather than as the results of an independent laboratory comparison.
Her Starting Point: 19 g of Coffee at Grind Setting 22
Christine begins by grinding approximately 19 g of coffee. Her grinder is set to 22, and she immediately notes that the appropriate setting depends on the beans.
That qualification matters when following her recipe. Setting 22 records what she is using for this demonstration; she does not present it as a universal setting for every coffee. The video does not identify the beans or roast level, so those details cannot be added to the recipe.
After grinding, she transfers the coffee into the portafilter. She explains that the machine comes with accessories that help her level the grounds and tamp them before brewing. Her preparation therefore includes hands-on steps, even though measurement and other parts of the workflow are integrated into the machine.
For readers comparing results with familiar coffee, using the same beans when comparing espresso setups provides additional context. Christine’s own advice remains straightforward: adjust the grind to suit the beans being used.
A 56 g Espresso Yield, Followed by Hot Water
For the demonstrated drink, Christine selects a 56 g espresso yield. With an approximately 19 g dose, that works out to a brew ratio of about 1:2.95, or roughly 1:3. This ratio is calculated from the quantities she gives in the video.
She also mentions that the yield setting can go up to 99 g, which she sometimes chooses when she wants more coffee to drink. That is a separate preference she describes, rather than the yield used for the cup shown in this demonstration.
Once the espresso is ready, she moves her cup back slightly and adds hot water. She describes filling the cup to roughly two-thirds full during this step. She does not state a measured water volume or the capacity of the cup, so the finished beverage cannot be assigned an exact espresso-to-water ratio.
This distinction keeps the recipe clear: the 56 g figure refers to the espresso before the additional water and milk. Readers interested in this style of preparation can find related considerations in choosing an espresso machine for Americano-style drinks.
What She Likes About the Scales and Display
Christine highlights the screen’s ability to show information about ground-coffee weight, espresso weight, and temperature. She also points out the embedded scales used during grinding and brewing.
Her demonstration gives those measurements a practical purpose. She chooses how much coffee to grind and how much espresso to produce, rather than describing the recipe only by the size of the cup. The dose and yield are visible parts of the preparation she shares.
She presents this feedback as a way to make home brewing more approachable. The broader relationship between the scales, temperature sensing, and display is explained in Meraki’s CoffeeSense sensing and guidance system. That background is separate from Christine’s own recipe and observations.
Dual Boilers, the Rotary Pump, and the Integrated Grinder
In her feature overview, Christine draws attention to the dual-boiler system and commercial-grade rotary pump. She describes the machine as producing espresso with cleaner flavors, balanced sweetness, and consistent crema.
These are strongly positive impressions. She says the machine has performed better than any espresso machine she has previously tried, but she does not name the comparison machines or provide side-by-side tasting records. Her conclusion should therefore remain attributed to her experience.
She also describes the integrated grinder as fast and consistent. During the overview, she says its burrs run cool and connects this with protecting flavor when preparing consecutive shots. The segment does not include grinder-temperature measurements or a back-to-back shot test.
For readers considering the equipment layout, the dual-boiler espresso system is one of the features Christine identifies as part of the machine’s appeal. Her focus remains on how the complete setup supports making coffee at home.
Finishing the Drink With Automatically Steamed Milk
After adding hot water, Christine steams the milk. She says she usually selects a medium setting, starts the process, and lets the machine handle it automatically.
Earlier in the segment, she explains that the steam wand can be used manually or with automated settings. She praises the milk texture it produces and describes it as café-style microfoam.
Her demonstrated method is therefore espresso, followed by hot water and steamed milk. She does not provide the milk quantity, milk type, or target temperature, and she does not give the finished drink a specific café-menu name. Keeping that sequence intact is more useful than relabeling it as a standard latte or cappuccino.
When the cup is finished, her reaction is simple: she finds it full-flavored and delicious. She then takes her coffee break with a muffin before returning to the cookie preparation.
Christine’s Overall Verdict
Christine sees the Meraki espresso machine as suitable for a home kitchen, a workspace, or an Airbnb. Those are settings she suggests, rather than locations in which she reports testing it.
The clearest evidence in her review is her own repeatable sequence: grind approximately 19 g, prepare the portafilter, select a 56 g espresso yield, add hot water, and finish with milk steamed on her preferred setting. Her positive assessment combines that practical routine with several weeks of use.
Readers considering the same setup can check the Meraki espresso machine for current specifications, included accessories, and purchasing options.
