Home » Neretva 20 Bar Espresso Machine Review

Neretva 20 Bar Espresso Machine Review

Jacob Yaze

September 23, 2026

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There is a particular point in home espresso where convenience stops being enough. You start noticing how quickly a shot runs, whether the puck preparation was even, why one bag of beans behaves differently from another, and whether the milk has that glossy texture that makes a latte feel finished rather than merely hot. The Neretva 20-Bar Espresso Machine is aimed squarely at that stage: still compact and approachable, but hands-on enough to let you work on the variables that shape the cup.

This is a semi-automatic machine rather than an all-in-one bean-to-cup system. You handle the coffee, portafilter, puck preparation, and milk yourself. In return, the machine gives you a 20-bar pump system, pre-infusion, a 51 mm portafilter, single- and double-shot brewing, a temperature display, and a manual steam wand in a relatively small stainless-steel body.

That combination is more meaningful than the pressure number alone. Twenty bars sounds impressive on a box, but espresso quality is not a contest to see which pump carries the largest number. What matters is how the entire system behaves when finely ground coffee, water temperature, resistance through the puck, and your preparation all meet during the shot. The Neretva gives you enough feedback and control to pay attention to that process without turning every morning into a complicated technical exercise.

The other side of the experience is milk. The manual steam wand means cappuccinos and lattes are very much part of the machine’s purpose, but there is no automatic carafe doing the texturing for you. You decide how much air enters the milk and when to stop heating. Beginners will need some practice; anyone who enjoys learning a barista skill may see that as one of the machine’s most satisfying features.

So this Neretva 20-Bar review is really about fit. I’ll look at the design, setup, pre-infusion, extraction feedback, temperature behavior, milk steaming, grinder requirements, cleaning, counter-space demands, and the differences that matter when comparing it with Neretva’s simpler 15-bar alternative.

Neretva 20-Bar Espresso Machine at a Glance

Best Matte Black Espresso Machine for Compact Kitchens

Neretva 20-Bar Espresso Machine – Matte Black with Milk Frother

Key Features

1. Professional 20-bar pressure for rich crema
2. Matte black finish blends with modern kitchens
3. Steam wand for lattes, cappuccinos, and frothy drinks
4. Dual temperature system for optimal extraction & steaming
5. 1.8L detachable water tank – easy to clean and refill

Why We Like It

A modern look, compact size, and pro-grade features make this a great choice for those short on space but big on coffee standards. Sleek, smart, and satisfying.

Pros

• Clean matte black aesthetic
• 20-bar pressure for café-style espresso
• Compact size fits tight spaces
• Dual temperature for better brew & steam
• Great value for the design and performance

Cons

• No built-in grinder
• Less color variation vs retro line

Bottom Line

Sleek, compact, and capable — this matte black Neretva espresso machine delivers impressive pressure and style, perfect for modern kitchen aesthetics.

Price on Amazon

First Impressions: Compact Design With a More Technical Side

The Neretva 20-Bar does not look like a machine trying to occupy half the counter. Its PE3670U platform is approximately 12 inches wide, 11 inches deep, and 9.1 inches high, which keeps it within the compact end of semi-automatic home espresso equipment. That matters if the espresso station also needs space for a grinder, scale, milk pitcher, knock box, and whatever else already lives beside the sink.

The stainless-steel construction gives the machine a more substantial appearance than an appliance dominated by molded plastic. At the same time, this is still a home-oriented machine rather than a shrunken commercial group. The point of the design is to provide useful espresso controls in a footprint that remains realistic for everyday kitchens.

What immediately makes this 20-bar version more interesting is the information it gives back to you. The temperature display makes heating less abstract, while the machine’s pre-infusion and dedicated shot controls take care of parts of the extraction sequence that would otherwise require more manual timing. It sits in a useful middle ground: involved enough to teach you what influences a shot, but not so manual that every step must be controlled from scratch.

The machine uses ground coffee rather than an integrated grinder. I actually see advantages in that for the right buyer. A separate grinder can be chosen specifically for espresso, upgraded later, and adjusted independently from the machine. The downside is obvious: the complete setup costs more and occupies more space than the espresso machine alone suggests.

Features That Matter in Daily Use

The specification that attracts the most attention is the 20-bar pump, but several quieter features have more influence on how pleasant the machine is to use. The heating system is rated at 1350 watts, brewing is preceded by a pre-infusion stage, the water temperature is displayed while the machine operates, and both single- and double-shot options are available from the control panel.

The 51 mm portafilter is also worth noting because it affects accessories and puck preparation. If you later add a tamper, dosing funnel, puck screen, or distribution tool, sizing needs to match the basket rather than simply being described as an “espresso accessory.” Fifty-one millimeters is a common compact-machine size, so compatible tools are not difficult to find.

The removable reservoir holds roughly 1.3 liters. Capacity numbers never tell the whole story because water is used for more than the espresso that reaches your cup. Heating, flushing, steam preparation, and cleaning all consume some of the reservoir. For one or two drinkers, however, the tank is large enough to avoid making refilling the central part of every brewing session.

Pre-Infusion Is More Important Than It Sounds

Before the machine applies full extraction pressure, pre-infusion introduces water to the puck more gently. The practical idea is straightforward: dry coffee does not always become evenly saturated the instant water arrives. Giving the puck an initial wetting stage can help reduce abrupt flow through weak areas before the main extraction develops.

Pre-infusion cannot rescue careless puck preparation. If the coffee is heavily piled on one side or the grind is far outside a useful espresso range, water will still find the easier path. What it can do is make the extraction sequence more forgiving and repeatable when the fundamentals are already reasonably consistent.

The Temperature Display Gives You Useful Context

A visible temperature reading is not the same thing as having an enthusiast machine with extensive user-programmable thermal control, but it does make the heating cycle easier to understand. You can see when the machine has approached its brewing range instead of relying entirely on guesswork.

This is especially helpful when moving between espresso and steaming. Brewing and milk steaming demand different thermal conditions, and compact single-heating-path machines need time to transition. Knowing what the machine is doing reduces the temptation to rush the changeover and then blame the coffee or milk for a result created by insufficient heating.

Setting Up the Neretva 20-Bar

The operating sequence is familiar if you have used a portafilter machine before and understandable even if you have not. Fill the reservoir, let the machine heat, fit the appropriate basket, grind and dose the coffee, tamp evenly, lock the portafilter into the group, place the cup underneath, and select the shot.

For a first-time owner, the grinder is usually the part that requires more learning than the machine. Espresso responds strongly to small changes in grind size. Two settings that look almost identical to the eye can produce very different flow rates through the basket.

That is why I would keep the first dialing-in sessions deliberately simple. Use the same coffee, keep the dose reasonably consistent, distribute it evenly, tamp level, and alter the grind in small steps. If you change beans, dose, grind, and tamping technique simultaneously, it becomes difficult to know what caused the improvement or problem.

The single- and double-shot controls remove some timing work from the routine, yet the machine still rewards observation. Look at the flow from the portafilter and taste what reaches the cup. A programmable stopping point is useful, but coffee changes with age, roast level, and grind, so the same button does not guarantee that every bean will taste its best under identical preparation.

Brewing Performance: Where the 20-Bar System Fits

The pump is capable of developing substantially more pressure than espresso needs at the coffee puck during a properly managed extraction. That distinction matters. A 20-bar pump rating describes pump capability; it is not an instruction to force the coffee puck to experience 20 bars throughout the shot.

In practical espresso brewing, the useful outcome is controlled flow through fine coffee with enough pressure available for the machine to maintain extraction. The extra pump headroom can be helpful when the puck offers meaningful resistance, but stronger pump capability cannot correct an unsuitable grinder, stale coffee, or severely uneven distribution.

With a sensible grind and even puck, the Neretva is capable of producing concentrated espresso with the body and crema expected from a pressurized home setup. The pre-infusion stage gives the coffee an initial wetting period before the main extraction, which is particularly helpful when you are still developing consistency in puck preparation.

I would judge the shot by flavor first. A visually impressive layer of crema can accompany excellent espresso, mediocre espresso, or coffee that is simply very fresh. It is one clue, not the scorecard. Sweetness, balance, texture, and the absence of distracting sourness or harsh dryness tell you more.

What to Do When the Shot Runs Too Fast

If espresso pours quickly, looks thin, and tastes sharp or underdeveloped, the first adjustment I would consider is a finer grind. Before changing anything, though, check whether the dose was noticeably smaller or the puck was distributed unevenly. Changing grind size to compensate for inconsistent preparation can send you in circles.

What to Do When the Machine Barely Flows

A nearly stalled shot points in the opposite direction. The coffee may be ground too finely, the basket may be overdosed, or the puck may be creating excessive resistance. Moving slightly coarser is usually more productive than assuming the machine simply needs more pressure.

This is one reason the 20-bar headline should remain in perspective. The goal is not to make the pump fight the coffee. The goal is to prepare the coffee so that water moves through it at a controlled rate and extracts desirable flavor along the way.

Heating and Temperature in the Real Morning Routine

Compact espresso machines are popular partly because they become usable without the extended warm-up associated with some larger boiler systems. Even so, there is a difference between the machine reporting that the water circuit is ready and every piece of metal in the brewing path being thoroughly warm.

The portafilter is the obvious example. Lock a cold portafilter into a newly heated machine, and part of the brewing energy immediately goes into warming that metal. The same applies to the cup. Espresso volume is small enough that cold ceramic can noticeably pull down serving temperature.

A better routine is to allow the machine and portafilter some warming time and use hot water to preheat the cup when practical. These small habits cost almost nothing and often improve consistency more than adding another gadget to the counter.

The temperature display helps because it makes the machine’s state easier to follow, particularly when switching to steam. I would still avoid treating a single displayed number as the whole thermal story. Coffee temperature at the puck is affected by the complete brewing path, not merely the sensor reading presented to the user.

Milk Steaming: How Much Skill Does It Take?

The Neretva’s manual steam wand is a major dividing line between buyers who will enjoy this machine and buyers who would be happier with automatic milk. It gives you direct control over aeration and texture, but the machine cannot decide for you when the milk has enough air or when the pitcher has reached the right temperature.

For cappuccino, you can introduce more air early and build a thicker layer of foam. For a latte, the aim is finer, more integrated microfoam with less obvious separation between hot milk and bubbles. Flat-white-style milk demands even more restraint because the texture should stay thin, glossy, and pourable.

The easiest beginner mistake is keeping the steam tip too high and creating large bubbles. The other common mistake is burying it too deeply from the start, heating the milk without incorporating enough air. A small pitcher, cold milk, and a controlled whirlpool make the learning process easier.

Latte art can come later. First learn to produce milk that looks like wet paint rather than bath foam. When texture becomes repeatable, pouring a heart or simple tulip becomes much more realistic.

What a Normal Morning With the Machine Looks Like

The Neretva is not complicated, but neither is it push-button coffee. A realistic sequence is to switch the machine on, make sure the reservoir contains enough water, warm the brewing path, weigh or measure the coffee, grind, dose the basket, distribute, tamp, lock in the portafilter, brew, and then steam milk if the drink calls for it.

After the drink comes the small maintenance routine: remove the puck, rinse the basket, wipe loose coffee from the group area, and clean and purge the steam wand immediately after milk use.

For one espresso, the workflow is pleasantly compact. One cappuccino adds only the milk stage. Two drinks remain manageable. The experience changes when several people want milk drinks at once because grinding, puck preparation, brewing, steaming, purging, and resetting must be repeated.

That does not mean the Neretva cannot make multiple drinks. It means its sweet spot is normal household use rather than functioning as a miniature café during a busy gathering. Anyone routinely preparing a long queue of beverages should place greater value on heating architecture, recovery, and automation.

Why the Grinder Can Matter More Than the Machine

The Neretva does not include a grinder, and I would build that cost into the purchase decision from the beginning. Espresso needs much finer control than a general-purpose blade grinder or coarse stepped grinder normally provides.

A useful espresso grinder lets you move through small enough adjustments to control flow without jumping from “too fast” directly to “almost blocked.” It should also produce reasonably even particles and make repeatable dosing practical.

Fresh grinding matters because coffee changes after roasting and after the bag is opened. A setting that worked beautifully last week may need a slight adjustment as the beans age. Different coffees can require more substantial changes. The machine has no way to compensate for all of that automatically.

This is also why I would rather pair the Neretva with a capable separate grinder than spend the entire setup budget on the espresso machine body. The pump can only work with the puck you give it. Consistent grounds make every other adjustment easier to interpret.

The 51 mm Portafilter and Accessories

The 51 mm portafilter puts the Neretva in a familiar compact home-machine ecosystem. That is useful if you eventually want to improve puck preparation with a correctly sized tamper, dosing funnel, or puck screen.

I would not buy every accessory on day one. Start by solving actual problems. If grounds spill while transferring coffee into the basket, a dosing funnel makes sense. If the supplied tamper prevents you from creating a level puck, a better-fitting tamper is worthwhile. A small scale becomes valuable when inconsistent dosing makes it difficult to understand why two shots behave differently.

A puck screen can help keep the group cleaner and may improve water distribution in some routines, but it should not become a substitute for even distribution and sensible grind adjustment. Accessories work best when they simplify or improve an already understood process.

Water Tank, Counter Space, and Practical Ownership

The approximately 1.3-liter removable reservoir is appropriately sized for the compact body. It is large enough for normal household espresso use without turning the back of the machine into an oversized water container.

Removability matters more to me than chasing maximum tank capacity. A reservoir you can lift out is easier to rinse, inspect, and refill properly. Continually adding fresh water on top of old water is convenient, but periodically emptying and cleaning the tank is the better ownership habit.

Before buying, remember to measure working space rather than machine width alone. You need room in front to lock and remove the portafilter, room for the grinder beside it, and enough clearance to refill or remove the tank. The steam wand also needs comfortable pitcher access.

A compact espresso body can therefore still become a moderately wide coffee station once the grinder, scale, tamper, beans, and milk pitcher are included. Planning the complete setup avoids the common surprise of buying a small machine that somehow consumes an entire section of the counter once its supporting tools arrive.

Cleaning and Maintenance: What You Actually Need to Do

Espresso machines stay easier to clean when the small jobs happen immediately. Waiting until coffee oils, milk residue, and mineral deposits become obvious turns a short routine into a much less pleasant one.

• After each shot: knock out the puck and rinse the basket and portafilter before residue dries.
• After steaming: wipe the wand while it is still warm and purge it immediately.
• During regular use: empty and rinse the drip tray before stale coffee water accumulates.
• Periodically: remove and wash the water reservoir rather than only topping it up indefinitely.
• According to water conditions: descale the internal water path before mineral buildup begins affecting flow or heating.

The steam wand deserves particular attention. Milk left on a hot wand dries rapidly, and residue around the steam holes can eventually interfere with performance. A damp cloth and quick purge immediately after use are much easier than trying to clean hardened milk later.

Water quality also influences the maintenance burden. Hard water accelerates scale formation. Extremely low-mineral water is not automatically ideal for coffee either. Good brewing water needs an appropriate mineral balance for extraction while remaining manageable for the machine.

Who the Neretva 20-Bar Makes the Most Sense For

This machine is strongest for someone who wants to move beyond passive coffee making without immediately buying an enthusiast-level espresso system. You should be comfortable with the idea that your technique affects the result.

• New home baristas who want a semi-automatic machine with useful brewing guidance rather than complete automation.
• Espresso drinkers who enjoy dialing in and want pre-infusion, temperature feedback, and a capable pump in a compact machine.
• Latte and cappuccino drinkers who are willing to learn manual milk steaming.
• Small-kitchen users who need a relatively compact espresso body and can accommodate a separate grinder.
• Owners who want upgrade flexibility because the grinder and espresso machine remain separate components.

It is a poorer match for someone who wants a cappuccino from a single button, needs a built-in grinder, expects multiple user profiles, or wants extensive control over pressure and temperature throughout every stage of extraction. Those buyers are really asking for a different class of espresso machine.

Neretva 20-Bar vs. 15-Bar: Which One Fits Your Routine?

The two Neretva machines make sense for slightly different buyers even though they share the same basic hands-on espresso philosophy. The 15-bar model is the more straightforward introduction to portafilter espresso, while the 20-bar platform adds extra pump headroom and a more information-rich brewing experience.

If your priority is simply learning to grind, dose, tamp, brew, and steam without worrying about additional feedback, the Neretva 15-Bar Espresso Machine remains the simpler direction. The 20-bar machine makes more sense when you specifically value pre-infusion, the temperature display, and a setup that encourages closer attention to extraction.

I would not choose the 20-bar version simply because twenty is a larger number than fifteen. The better machine is the one whose controls and workflow you will actually use. If temperature feedback and pre-infusion help you engage more deeply with espresso, they are worthwhile. If you want the simplest possible route into semi-automatic brewing, extra capability can become extra clutter.

Pros and Cons After Looking at the Complete Setup

Where the Neretva 20-Bar Does Well

• 20-bar pump capability: provides ample extraction headroom without requiring a physically large machine.
• Pre-infusion: introduces water more gently before the main extraction and can support more even puck saturation.
• Temperature display: makes the machine’s brewing and steaming state easier to understand.
• 51 mm portafilter: works with a broad range of appropriately sized espresso-preparation accessories.
• Manual steam wand: offers real control over milk texture rather than locking you into one automatic foam style.
• Compact stainless-steel body: gives the machine a more serious espresso-machine feel without demanding commercial-machine space.
• Separate grinder flexibility: lets you choose and upgrade the grinder independently.

Where the Compromises Show

• No built-in grinder: the real setup requires additional cost and counter space.
• Manual milk takes practice: excellent for learning, but slower and less consistent across inexperienced users than automatic milk.
• Not an advanced profiling machine: the display and pre-infusion should not be confused with the extensive pressure, flow, and temperature control available on enthusiast systems.
• Several drinks require repeated work: every new cup means another puck, extraction, and potentially another milk-steaming cycle.
• Technique remains important: the machine will not automatically correct unsuitable grind size or uneven preparation.

How to Get Better Results From the Neretva 20-Bar

Start With the Grinder

A pump can only push water through the coffee bed you prepare. If the grinder produces inconsistent particles or jumps between settings that are too far apart, dialing in becomes unnecessarily difficult. A burr grinder designed with espresso adjustment in mind is the most useful companion for this machine.

Use a Repeatable Dose

Changing the amount of coffee every time makes it harder to understand changes in flow. A compact coffee scale helps keep the dose consistent and also lets you track how much espresso reaches the cup. Once those two values become repeatable, grind changes become much easier to evaluate.

Level the Puck Before Tamping

Do not use tamping pressure to correct a badly distributed basket. Spread the coffee evenly first, then tamp level. The goal is to give the water a similarly resistant path across the puck rather than encouraging it to escape through one weak area.

Let the Portafilter Warm

A cold portafilter absorbs heat during brewing. Keeping it attached while the machine warms and preheating the cup help create a more thermally stable starting point.

Use the Display as Information, Not a Score

The temperature display is there to tell you what the machine is doing. It should not become another number to chase while ignoring taste. Use it to understand when the system is ready and how it transitions between brewing and steaming.

Practice Milk Before Practicing Latte Art

A heart poured into badly textured milk is still badly textured milk. Learn to create smooth, glossy microfoam first. Once the milk consistently rolls in the pitcher and pours as one integrated texture, latte art becomes much easier.

Is the Neretva 20-Bar Good Value?

The value proposition depends heavily on what you expect the machine to automate. If you want whole beans to become a finished latte with almost no intervention, this is the wrong type of machine. There is no grinder, no automatic milk carafe, and no menu of saved café drinks.

What you are paying for instead is a compact semi-automatic platform with useful espresso-specific features: a capable pump, pre-infusion, visible temperature information, programmable shot operation, manual steam, and a standard enough portafilter size to support an evolving home setup.

That makes more sense for someone who wants to develop technique. You can improve the grinder later, refine puck preparation, add a scale, upgrade the tamper, and become better at milk without replacing the espresso machine simply because your skill improved.

The grinder still belongs in the value calculation. If your total budget cannot accommodate one capable of espresso adjustment, it may be smarter to spend less on the machine or delay the purchase rather than pair a capable espresso maker with grounds you cannot control.

Final Verdict: Neretva 20-Bar Espresso Machine Review

The Neretva 20-Bar Espresso Machine makes the most sense as a compact step into more deliberate home espresso. Its appeal is not simply that the pump carries a large number. The better story is the combination of 20-bar pump capability, pre-infusion, a 1350W heating system, temperature feedback, a 51 mm portafilter, programmable shot controls, and manual milk steaming in a machine that does not demand an oversized coffee station.

I would favor it for a buyer who actively wants to learn. The grinder and puck preparation remain your responsibility. Milk texture remains your responsibility. The machine helps manage heating, pre-infusion, pumping, and shot operation, but it leaves enough of the craft exposed for improvements in technique to show up in the cup.

That same quality makes it the wrong choice for someone seeking maximum automation. If mornings are already rushed and measuring coffee, tamping, steaming, and cleaning sound like chores rather than part of the appeal, a bean-to-cup or automatic milk machine will fit daily life better.

For a small household making espresso, Americanos, cappuccinos, and lattes one or two at a time, the workflow is much easier to justify. Pair it with a capable grinder, keep the puck preparation repeatable, allow the brewing hardware to warm, and clean the steam wand immediately after use. Those habits matter more than chasing the largest pressure number or filling the counter with accessories.

The result is a machine with a clear identity: not fully automatic, not enthusiast-overwhelming, and not merely decorative. It is a compact semi-automatic setup for someone who wants the morning coffee to involve a little skill.

Frequently Asked Questions About the Neretva 20-Bar

Is the Neretva 20-Bar a semi-automatic machine?

Yes. You prepare the ground coffee and portafilter yourself, while the machine handles heating, pumping, pre-infusion, and shot operation. Milk is textured manually with the steam wand.

Does it have a built-in grinder?

No. You can use pre-ground coffee, but a separate burr grinder gives you much more control over extraction because you can adjust grind size for different beans and as coffee ages.

What size portafilter does the Neretva 20-bar use?

The PE3670U platform uses a 51 mm portafilter. When buying a separate tamper, dosing funnel, puck screen, or similar accessory, make sure it is intended for the correct basket size.

How large is the water tank?

The removable reservoir holds approximately 1.3 liters. Actual refill frequency depends on how many drinks you prepare and how much water is used for heating, flushing, and steaming.

Does 20-bar pressure mean it brews espresso at 20 bar?

No. The 20-bar figure describes the pump’s maximum capability. Proper espresso extraction at the coffee puck occurs at substantially lower pressure. Grind, dose, puck preparation, flow, temperature, and coffee freshness remain more important than simply maximizing pressure.

What does pre-infusion do?

Pre-infusion wets the coffee puck more gently before full extraction develops. This can encourage more even saturation and reduce the tendency for water to immediately exploit weak spots in the coffee bed.

Can it make cappuccino and latte?

Yes. The manual steam wand can texture milk for cappuccinos, lattes, macchiatos, and similar drinks. You control the aeration and milk temperature yourself, so results improve noticeably with practice.

Can it make regular drip-style coffee?

It is an espresso machine rather than a drip brewer. For a longer black drink, prepare espresso and dilute it with hot water for an Americano. The flavor and brewing method remain different from conventional drip coffee.

Is the Neretva 20-Bar good for beginners?

It can be a good beginner machine for someone who wants to learn semi-automatic espresso. Pre-infusion, dedicated shot buttons, and the temperature display provide useful support, while grinding, tamping, and steaming still teach the core skills. A buyer who wants nearly zero technique should consider a more automatic system.

Do I need a coffee scale?

The machine can be used without one, but a small espresso scale makes dialing in much easier. Keeping the dose and beverage yield consistent removes two major variables when you are deciding whether the grind needs adjustment.

How should the steam wand be cleaned?

Wipe it immediately after steaming while milk residue is still fresh, then purge steam through the tip. Waiting until the milk dries makes cleaning more difficult and increases the chance of blocked steam openings.

Is the 20-bar model better than the 15-bar model?

Not automatically. The 20-bar version offers more pump headroom and additional brewing feedback, while the 15-bar machine provides a simpler entry into semi-automatic espresso. Choose according to the workflow and level of control you want rather than the larger pressure number alone.

Where to Buy the Neretva 20-Bar

The Amazon button in the product box near the beginning of this review links to the Neretva model associated with this article. Neretva has sold multiple 20-bar machines and visually similar variants, so pay attention to the exact model configuration, included accessories, electrical version, and finish when ordering rather than choosing on the pressure rating alone.

Final Thought

The most useful feature of the Neretva 20-Bar is not the number printed beside the pump. It is that the machine gives a developing home barista enough control and feedback to understand why one shot works and another does not. Pre-infusion, temperature information, a manual steam wand, and a standard portafilter workflow all encourage you to participate in the process.

If that participation sounds enjoyable, the Neretva occupies a sensible middle ground between basic appliance espresso and much more expensive enthusiast equipment. Learn the grinder, keep the puck preparation consistent, treat the steam wand as a skill rather than a button, and the machine has room to become more rewarding as your technique improves.