Miele, to my knowledge, made a couple of very clever in-wall espresso systems.
One was based on the fairly common super-automatic system used by the likes of Saeco, Jura, etc. You put in whole beans, fresh water (or plumb in), and power it up. It does all the work of grinding, dispensing, brewing, and ejecting spent coffee pucks. You do have to clean them, or your coffee quality will taste off (rancid flavors, etc). The Saeco countertop super-auto I had included another disadvantage, in that it slowly warmed the beans if left on all day, making them go stale and rancid very quickly. I learned not to store much in the bean hopper for that reason. Don't know if Meile solved that problem. Espresso I sampled from various super-autos varied from gritty and sour to respectable, depending on how well it was tuned, maintained, and the freshness of the beans/water. Starbucks has switched most of their stores to super-autos... less training required.
The other machine Meile made was based on the, again fairly common, Nespresso capsule system. Low maintenance, no fuss, consistent quality, and almost never a "sink shot." Internally it could hold a small stock of several varieties of capsules, say decaf, regular, dark, and light roasts... or even specialty single-origin and flavor-infused roasts. No concerns with using up your fresh roasted beans within a week, as the capsules are hermetically sealed and nitrogen charged to prevent oxidation of the ground coffee. The aluminum capsules are also recyclable. The result is pretty good, but not excellent, espresso. I've had worse in popular coffee shops and restaurants. I use a Nespresso machine at my office.
Excellent espresso is sweet and memorable, leaving you completely satisfied and thinking "that was really yummy!". It takes fresh roasted beans, a quality grinder (sometimes costing more than the brewing equipment), and a well-maintained, clean espresso machine that can produce real pressure with consistent temperature... everything dialed in, a bit of practice, and wham, you have a real shot of espresso you can truly enjoy straight up. At a few grains of sugar, twist of lemon zest, and a piece of dark chocolate on teh side for a treat.
