Bugatti’s Diva espresso machine is getting a crystal makeover.

Andreas Seegatz designed this espresso machine that features 14,000 swarovski crystals ! Source: Bornrich

BMW Group DesignworksUSA, an international design studio and subsidiary of BMW Group, announced yesterday that it has developed a new coffee machine for Saeco called Xsmall.

The BMW Saeco Xsmall is the smallest model in the company’s portfolio and comes with a two-color combination of the machines with a strong color contrast.

The operating elements of the BMW Saeco Xsmall are decoratively placed at the focal point of the typical, half-closed colored casing, crowning the 360-degree surface design.

The design of the BMW Saeco Xsmall has been developed for the Xsmall stands for emotion, passion and quality.

Blue Bottle Café in San Francisco is now serving coffee from the only halogen-powered coffee machine which looks like a machine from a Jules Verne novel.

Called a siphon bar, it was imported from Japan at a total cost of more than $20,000.

The New York Times reports that a cup of coffee from this contraption, which is described as the USA’s first halogen-powered model, includes a “kaleidoscopic” range of flavors.

This bling encrusted Nespresso Crystal Coffee Machine from Goldstriker International must be a contender.
Features include:

• Encrusted with 3100 original Swarovski crystals complete in the colour crystal
• Width: 22.6 cm depth: 23 cm height: 23 cm
• Weight: 4,50 kg Power: 1260 Watts
• Cup warmer in aluminum
• Removable grill for the preparation of Latte Macchiato

It is priced at £1,995

The New York Times used words like “cult object,” “majestic,” and “titillating”; the Economist called it “ingenious” and “sleek.”

The subject of these encomiums is, incongruously, a commercial coffee machine—the Clover 1s, an $11,000 device that brews regular coffee (not espresso) one cup at a time.

The Clover’s real benefit to coffee-drinkers is the way it combines French press and vacuum methods to produce one of the best cups of coffee.

The Clover’s “VacuumPress” method, however, creates a vacuum to draw the water down through the grounds, extracting flavor and yet leaving them behind.