After Brewing Hundreds of Cups of Coffee, These Are the 4 Coffee and Espresso Machines That Stood Out
We’re confident these combo machines will revolutionize your morning routine.

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Coffee makers and espresso machines are more versatile than ever—and if you can’t choose between the two, you don’t have to. Combo machines bring both into one appliance, letting you make everything from simple drip coffee to lattes and cappuccinos. Some even come with built-in grinders and automatic milk frothers for extra convenience.
Our top picks:
- Best Overall: De'Longhi All-in-One Combination Coffee Maker & Espresso Machine
- Best Value: Cuisinart Coffee Center Barista Bar 4-in-1 Coffee Maker
- Most Versatile: KitchenAid KF8 Fully Automatic Espresso Machine
- Best Capsule: Nespresso Vertuo Plus Coffee and Espresso Maker
For decades, the Good Housekeeping Institute Kitchen & Coooking Lab has tested nearly every type of coffee and espresso maker to find the best ones. In recent years alone, we’ve tested more than 100 types of coffee and espresso makers—and I’ve been a contributing writer and analyst in the Kitchen & Cooking Lab for the past 6 years where I’ve been testing all coffee and espresso appliances. I even took Specialty Coffee Association (SCA) training classes in coffee brewing, barista techniques, and sensory evaluation. I’ve brewed and tasted hundreds of cups of coffee and espresso, evaluating not just flavor but also performance and ease of use to land on our top picks.
Nicole (she/her) is the senior director of the Good Housekeeping Institute Kitchen & Cooking Lab. She oversees all content and testing related to kitchen products, food, and recipes. She has worked at GH since 2019, and is a trained cook, published recipe developer, and seasoned product tester with nearly 15 years of experience. She has worked in test kitchens for national magazines and kitchen appliances brands, where she also helped develop products for the home cook. She earned a degree in journalism from SUNY New Paltz, graduated with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, and studied culinary nutrition at the Natural Gourmet Institute (both now part of the Institute of Culinary Education in New York City.)
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