What Ownership Is Really Like
Three temperatures are useful when beans change
The selectable settings—about 194°F, 198°F and 201°F—give the owner a practical way to respond to roast style. Darker coffee often benefits from the lower end, while lighter coffee may need more heat. Temperature should be adjusted after grind and ratio are reasonably stable, not used to compensate for a shot that is simply running far too fast or slow.
Six-second pre-infusion helps, but the puck still matters
Pre-infusion wets the coffee before full extraction and can make the machine more forgiving. It cannot correct an uneven bed, grounds on the basket rim or an unsuitable grind. A level distribution and consistent tamp remain the foundation of repeatable flow.
The missing grinder is the main ownership decision
The machine accepts ground coffee through 51mm single and double baskets. Preground coffee creates the simplest setup but loses aroma and cannot be dialed in. An espresso-capable burr grinder improves freshness and control while adding cost, noise, counter space and its own cleaning routine.
Rapid ready lights do not warm every object
The 1,350-watt heater reaches operational readiness in about 30 seconds. A cold portafilter and cup can still cool a small espresso dramatically. Owners who care about maximum temperature should run a blank cycle and warm the cup, accepting the extra water and a slightly longer real routine.
Programmed shots improve convenience, not diagnosis
Single and double buttons stop automatically. That makes a familiar morning repeatable, but volume control does not weigh the beverage or taste it. If the grind or dose changes, the same program can produce a different extraction. A scale remains useful for anyone who wants to move beyond “press and hope.”
Milk drinks remain a practiced sequence
Select steam, wait for readiness, purge condensation, position the tip and create a rolling motion in cold milk. The wand moves through 360 degrees, which helps pitcher placement. Wipe and purge immediately after every use; the steam passage can clog when milk dries inside.
A 44-ounce tank is moderate in real use
Espresso itself uses little water, but blank shots, purges, hot-water delivery and steam preparation increase consumption. Check the rear tank before a multi-drink session and press it fully into place. A poorly seated tank and an overfull drip tray are common mechanical reasons for apparent leaks or no-flow symptoms.
Daily cleaning should happen before residue hardens
Knock out the puck, rinse basket and portafilter, wipe loose grounds from the group, empty the tray and clean the wand. The manual recommends cleaning the tray after each use, which is conservative but keeps a small machine from accumulating sour water and coffee sludge.
Descaling frequency follows water, not the calendar alone
The published guidance suggests roughly every two to three months depending on hardness. Very soft filtered water may stretch that interval; hard water may shorten it. Descaling removes mineral buildup inside the water path and does not replace cleaning coffee oils or milk residue.
Who will enjoy it
The CM1861 suits a compact-kitchen beginner who wants temperature options and manual milk without paying for an integrated grinder. It is less suitable for someone who wants one-touch cappuccino, maximum accessory compatibility or a machine that handles coffee measurement automatically.
Our Editorial Take
AMZCHEF gives this small machine meaningful control where it counts—temperature, pre-infusion and programmed delivery—while leaving the essential craft visible. Its value depends on pairing it with appropriate coffee and accepting that the steam wand and puck preparation remain fully manual.
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