Bitter is usually too long of extraction so try reducing your extraction time. Can you adjust the grind & tamp pressure? Generally you want a grind+tamp that results in about 9-12 seconds from initial pressure to espresso first coming out and then 20-25 seconds of pour for a total extraction time of 30-35 seconds. These all vary by bean, roast and batch so if you cannot adjust them then finding a bean & roast that most often results in these might be your only option. Keep in mind that these Miele machines do not maintain the pressures and temperatures of regular espresso machines nor do they use a proper tamped puck so it's difficult/impossible to get a good shot from them. For a semi-automatic a Breville Oracle (regular or touch) is a better option.

As I mentioned in an earlier post, the shape is one that would fit an older style TV, the kind with the big back on it. And it goes even a little deeper to accommodate the receptacle and cable connections that previous owners had installed. The opening is about 30-1/2 inches wide at the front, about two feet deep, plus a few inches, and about four feet high. The part of the wall that becomes angular toward the back center (following the supposed shape of the TV they must have once had) is pretty far back into the space, beyond where it would interfere with anything I'm trying to do, and I believe a moderate-sized micro could be mounted in the mouth of the opening with room to spare behind, for the cord to plug into the receptacle back there (which of course I will make sure is wired and circuited correctly). There would still probably be something like a foot and a half of space below it. I am not planning on a full-sized drop-in induction cook top, only a double-burner induction hotplate. They are not too wide, not too deep. Just right, as Goldilocks might say. But the combination, with both these items tucked into the hole-in-the-wall, contained in a "cooking area," as it were, would 1) give me a use for the hole in the wall, 2) mimic the arrangement of the stove top with above-mounted micro commonly found in homes today, and 3) offer a decorating opportunity, such as if I put a faux brick or stone on the floor of the opening (which hits me at just about the same height as a stove I'd stand in front of). I think the items I'm talking about will fit (at least one contractor thinks so, so far), as long as the basics of electricity and practicality of movement are addressed. The hotplates, while not dropped in like a cooktop, would still stay in the same place and, being relatively shallow, would, I think, convey the impression of a cook top. Enough to suit me, anyway. I'm not a gourmet chef or anything. That's why I want a micro-convec (instead of just micro) oven, because I am foregoing a standard oven altogether due to space constraints.

We have the Krups as well. I LOVE IT. It has to be front and center somewhere in the new kitchen. I never heat anything in the microwave that has a bread like substance in it. The Krups is good for just a "few" cookies, or heating up a slice of brownie, I use it every day. My son just moved out, and he begs me every time he comes home to give it to him and buy me another. Haha, I'll get him one for Christmas, but he's not getting mine! I saw one at Tuesday Morning online that is a discontinued model, (I don't think it's a Krups), but it has brick stone all around it, they say it retails for over $400, and they have it for $139. I'm thinking of getting him that one for Christmas.

No kitchen is WOW if you can't store your food and accoutrements !! Well stated. You really should consider induction. So much more efficient, precise and safer. :) Induction is a wow factor, though it's not without its pros and cons. One thing I love about my mom's induction stove is that she spreads paper towels over it /cooks bacon in a pan /doesn't have to clean the stovetop. You say you're bringing these appliances in from the US. When -- not if -- they need service, will you be able to get that service in Germany? When people come into my kitchen they are WOWED. Why? Because of my stained glass window that is my backsplash, my glass cabinets, and my spectacular quartzite. Also they are wowed by my corner drawers, my built-in features, my storage, and the overall feel of the kitchen. What you really have is the eye to combine these things. we talked about our goals and priorities with the kitchen. Goals and priorities aren't always obvious to us on Day 1 of a project. Often they change as we research, often they change to mesh with other decisions. I think the 36" range is a wise choice. No one needs a range 80% my height. I personally wouldn't have gone with the 42" fridge. We have a 36" fridge + a small dorm fridge in the pantry, which holds ice cream in the separate freezer /canned drinks in the main compartment. We probably have the same storage as a 42" fridge, but I like the division. Of all the oversized items, I would've stuck with the 42" sink. Are you going with a workstation sink? That is a WOW factor. She said (and she is right) that she does most of the cooking and when she cooks she wants to be able to talk with people and not stare at a wall. I get that and given she does do most of the cooking (and she is good at it) I need to respect it. I understand where you're coming from, but I'd challenge you to test your theory: Have your wife time herself doing her prep work, then time herself cooking on the stovetop. I'll bet she actually spends more time prepping than she spends cooking. On the other hand, if she's the type who'd do all her prep before people come over, this might not matter to her. But go into it with eyes open /solid information. Again, thank you all for your feedback and keep it coming. Every day I check this I get new and improved ideas. Love your attitude! You're going to have a great product in the end because you're open minded, are listening and researching. Cook books are online planet wide. Yes, but I still value my paper cookbooks! You must reduce the window over sink to 72" and center is best, of course "Reducing a window to 72" still leaves you with a window wider than I am tall. If you're ever feeling unsure about just how big something will be /how it will feel, take the time to "mock it up" with cardboard. Seeing is valuable. Doesn't matter if we're talking about windows, space between the cabinet and the island or whatever else. About the window, do consider what kind of window covering /window treatment you'll use. That window that's perfect and lovely in the day time ... will turn into a big black box at night. You've already said you don't like the big block of glass that is an induction stovetop ... this is kinda the same. n the end, every kitchen is appliance driven, then feet and inches Not sure I agree. I'd say an ideal, very efficient kitchen is the sum of appliances, counter space, storage, lighting, and traffic pattern. ......And there will always be some sacrifice somewhere. Depends, how and what you cook and how you entertain. Yes to these two thoughts. Corner fires are the worst, sorry. But that is up to you. Always a nightmare hate em, won't do them unless forced. Disagree. You truly want to consider: The double oven thing. How often is the need for two? Four days or holidays , mostly. Big parties? You cook ahead!! Why do I ask? Because I am trying to give you storage! and convenience I agree. Few people bake more than I do, and I don't need duplicate ovens.