Cuisinart EM-600 Buona Tazza Review

Cuisinart EM-600 Buona Tazza
Overall Rating
84
Coffee Quality (40%)
82
Design & Features (20%)
82
Durability (20%)
85
Ease of Use (10%)
93
Brand Reputation (10%)
85
The Bottom Line
An easy-to-use, capsule-based espresso machine, the Cuisinart EM-600 Buona Tazza uses illy brand capsules and an integrated frother for one-touch specialty beverages. While effective, we prefer Nespresso's latte system.
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Key Features of the Cuisinart EM-600 Buona Tazza

Key Features of Cuisinart EM-600 Buona Tazza

  • Type: Capsule espresso machine
  • Integrated Grinder: None
  • Pressure: 19 bars
  • Reservoir: 34 oz
  • Portafilters: None; works with illy capsules only
  • Pod Compatibility: illy capsules only
  • Max Cup Height: 6.75″
  • Steam Wand: Automatic and integrated with removable 22 oz milk container
  • Unit Size: 8.0″W x 13.1″D x 11.5″H
  • Unit Weight: 14.0lbs
  • Watts: 1200W
  • Warranty: 2 years

Cuisinart EM-600 Buona Tazza Overview

The Cuisinart EM-600 builds upon the Cuisinart EM-400’s capsule technology by adding an automatic frothing container, which holds up to 22 oz of milk.

There are two ways to use this frother.

The Manual Way

  1. Fill with milk above the minimum 5 oz line
  2. Place your cup on the drip tray and position the wand over it
  3. Press the “Steam” button to start
  4. Use the knob to manually adjust the air being whipped into the milk
  5. Press the “Steam” button again to stop
  6. Enjoy

The Automatic Way

  1. Fill with milk above the minimum 5 oz line
  2. Place your cup on the drip tray and position the wand over it
  3. Press the “Cappuccino” or “Latte” buttons to set the automatic program
  4. Enjoy

Note that turning the frothing knob to the right creates more froth.

Aside from the additional milk frothing functionality, all of the additional features noted above about the Cuisinart EM-400 (such as 60 minute auto-off mode) apply here as well.

Pros
  • Comes with a frother
  • Intriguing design
  • Easy to use
Cons
  • Not the best espresso even by capsule espresso standards
  • Not very durable
  • illy capsule universe isn’t very expansive

Is the Cuisinart EM-600 Buona Tazza for you?

Is Cuisinart EM-600 Buona Tazza for you?

If capsules and convenience are what you’re looking for, the EM-600 is worthy of consideration, especially if you want one-button cappuccinos and lattes.

But the EM-600 just isn't my favorite capsule-based latte system.

Both in terms of raw results and value, I’d much rather a Nespresso machine. Perhaps the Nespresso CitiZ & Milk or you could go all-in with one of the Lattissima models.

You can read about those on our compare Nespresso machines page.

Cuisinart EM-600 Buona Tazza Review: An In-Depth Look

Check out the Cuisinart EM-600 Buona Tazza!

Check out Cuisinart EM-600 Buona Tazza!

Cuisinart EM-600 Buona Tazza
An easy-to-use, capsule-based espresso machine, the Cuisinart EM-600 Buona Tazza uses illy brand capsules and an integrated frother for one-touch specialty beverages. While effective, we prefer Nespresso's latte system.

More Cuisinart Reviews From The Coffee Maven

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Cuisinart EM-1000
Overall Rating: 87
Cuisinart's do-it-all, super-automatic model, the EM-1000 has a 34 oz reservoir and integrated grinder and milk frother for one-touch specialty drinks and even remembers settings for up to 4 different users.

Cuisinart DGB-850 Grind & Brew

Cuisinart DGB-850 Grind & Brew
Overall Rating: 89
The DGB-850 is identical to the DGB-800 (conical burrs, 60 oz brew size, 8 oz hopper) but the DGB-850 comes with a thermal carafe. With this machine, you won't need a separate coffee maker and grinder.

Cuisinart DGB-1FR Grind & Brew

Cuisinart DGB-1FR Grind & Brew
Overall Rating: 84
A single-serve grind-and-brew model? You bet. The Cuisinart DGB-1FR has a 4 oz bean hopper and integrated blade grinder and brews freshly ground coffee for one. Blade grinders aren't the best, but neither are K-Cups.
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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