Capresso CoffeeTeam PRO Plus 488.05 Review

Capresso CoffeeTeam PRO Plus 488.05
Overall Rating
87
Coffee Quality (40%)
87
Design & Features (20%)
88
Durability (20%)
85
Ease of Use (10%)
92
Brand Reputation (10%)
82
The Bottom Line
A fairly standard grind and brew coffee maker from one of the better budget brands, the Capresso CoffeeTeam PRO Plus features a 5.3 oz bean hopper, conical burr grinder, 50 oz max brew size, and a nifty "Oily Bean" selector.
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Key Features of the Capresso CoffeeTeam PRO Plus 488.05

Key Features of Capresso CoffeeTeam PRO Plus 488.05

  • Max Brew Volume: 50 oz (10 cups)
  • Min Brew Volume: 10 oz (2 cups)
  • Grinder: Conical stainless steel burr
  • Adjustable Grind Size: No
  • Bean Hopper Volume: 5.3 oz
  • Carafe: Thermal
  • Programmable Start: Yes
  • Auto Shut-Off: Immediately after brew
  • Filter: Gold Tone #4 permanent
  • Weight: 14.0 lbs
  • Dimensions: 8.3″W x 12.5″D x 16.5″H

Capresso CoffeeTeam PRO Plus 488.05 Overview

I really like one specific feature of the Capresso CoffeeTeam PRO Plus.

It has an “Oily Bean” selector that lets you tell the grinder you’re using a darker, oilier bean.

Oily beans tend to gum up the works. When the oily bean setting is on, the burr grinds more slowly to prevent any backups.

It's simple but it’s a really awesome feature.

Pros
Cons

Is the Capresso CoffeeTeam PRO Plus 488.05 for you?

Is Capresso CoffeeTeam PRO Plus 488.05 for you?

Capresso CoffeeTeam PRO Plus 488.05 Review: An In-Depth Look

Check out the Capresso CoffeeTeam PRO Plus 488.05!

Check out Capresso CoffeeTeam PRO Plus 488.05!

Capresso CoffeeTeam PRO Plus 488.05
A fairly standard grind and brew coffee maker from one of the better budget brands, the Capresso CoffeeTeam PRO Plus features a 5.3 oz bean hopper, conical burr grinder, 50 oz max brew size, and a nifty "Oily Bean" selector.

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Overall Rating: 80
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Overall Rating: 80
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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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