Manual ground-coffee espresso machine for making espresso at home and milk drinks with the flexible milk frother. The portafilter also accepts ESE pods, and the machine has a water level indicator and a removable drip tray. The 1-litre tank needs frequent refilling if you make many cups.
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The Stilosa EC260 is a portafilter machine built to take up little space: a slim body, a stainless-steel boiler and a pump running at 15 bar for extraction. The plastic housing keeps the weight under four kilograms, and the control is a single dial with no display: switch on, wait for the light, lock in the portafilter, turn to brew.
The frother is a flexible tube, the Cappuccino System: it dips into the jug and mixes steam and milk by hand, rather than a jointed wand to position precisely. The water tank holds one litre; the drip tray has two levels and takes cups up to 110mm tall, useful for taller milk-based drinks.
The kit includes three filters and a spoon tamper, covering different doses without extra accessories. It suits someone starting out with a real portafilter machine, working through the essential steps: fill, lock in, turn the dial, froth the milk by hand.
| Parameter | Value | Source |
|---|---|---|
| Machine dimensions | 20.5 × 34.3 × 28.5 cm (8.1 × 13.5 × 11.2 in) | manufacturer website |
| Weight | 3.907 kg (8.6 lb) | manufacturer website |
| Power supply | 220-240 V / 50-60 Hz / 1100 W | manufacturer website |
| Max pump pressure | 15 bar | Compiled by editorial team |
| Boiler material | Stainless steel | Declared by the brand |
| Water tank capacity | 1 l | Compiled by editorial team |
| Steam wand | Manual steam wand | Declared by the brand |
Seven grams, twenty-five seconds, twenty-five millilitres: Italian espresso has a written specification, and this is it.
The same dose as an espresso, less water in the cup. No institutional source fixes its volume — so here you will only find what is documented.
25 ml of espresso and 100 ml of steamed milk, in a 150–160 ml cup. The cappuccino has a specification too.
An espresso and a stain of milk. How much milk, exactly? No source declares it — and we do not invent it.
An espresso lengthened with hot water. The amount of water is set by no standard: it changes from country to country and from bar to bar.
Double espresso, sugar syrup and ice in a shaker. It has no specification: it has a house recipe.
