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Found 45 results

  1. Hey guys! I have a Gaggia Classic bought in 2016 from the UK. It should be 9403/11. I have a double basket but I don't know whether it is a 14g or 16g basket. Mine has a ridge on the vertical side. I have been dosing 17-18g and flow seems okay, but the taste is bitter. The following video at 4:10 shows of the two baskets. Some images of the basket I have. From left, Gaggia Pressurized Single, Gaggia Pressurized Double, and Gaggia Commercial non-pressurized double Coffee that comes out with the lack of crema. Looks like overextracted with 17-18g? Thanks in advance!
  2. I didn't think I'd be asking this question! Using some fresh Union Revelation blend which needs a courser grind than the Square Mile I was using last week, and the crema produced is crazy. Of the 60ml double shot I'm pulling, it produces c80% crema and 20% liquid, which quickly falls away after say 30 seconds to produce a shot of about 40ml. It doesn't taste too bad - perhaps a little on the sharp side, but would be keen to hear any pointers or thoughts. Using a Baratza Vario and FrancisFrancis X1 (soon to be upgraded to an Expobar G10 - much to my excitement!).
  3. I have to laugh - I realised in the middle of the night I have been using the wrong basket (pressurised) in my new Gaggia Classic for 2 weeks - no wonder it wasn't quite what I thought All that tamping and weighing... I should have realised immediately, I took the spout off the portafilter and the coffee was coming out in a tiny stream - not a chance of a tiger stripe!! Anyway I mention it for the illumination of any others in my position and a little weekend humour for the veterans All the best J
  4. I have a bean to cup De-Longhi and for the past couple of years have been searching for the holy grail. I have tried various Costco beans, beans from Costa, varios supermarket beans but none have come close. I have tried all the coffee maker strengths but haven't changed the grinder setting. Mrs PDES and I have milk with our coffees. I am looking for the sort of medium to strong roast with a thick crema - the sort you get in good coffee shops. So far I haven't come close and to be honest, the quest is getting expensive. So, I am looking for suggestions. Anyone? Thanks
  5. Hi! Long-time browser, first-time poster. I've tried searching around for solutions but haven't found anything to help. I have a cheap grinder and this espresso machine, which up until recently produced a relatively decent shot, in 25-30s with a fair amount of crema that didn't dissipate quickly. Without changing anything, the shot now takes about 20 seconds, blondes early and is watery with no crema. I don't understand what could have changed, and it has a pressurised filter with an artificial crema maker thing so presumably should produce crema whatever happens (right?). I've tried cleaning and descaling it and no difference. Does anyone have any suggestions? If the beans are too old, would that produce a watery, crema-less shot even with the pressurised filter and crema thing? Thanks a bunch!
  6. Does brew pressure effect crema colour, or is the colour just down to the coffee bean? Since fitting a pull pressure gauge to my La Pavoni, I have been experimenting with different pressures. I noticed that my crema is coming out more brown than light sand colour and I wondered if this is a function of pressure during the pull or bean roast/type? I think that less pressure (
  7. Hi All I am new here and looking forward to future interactions. I had a quick question with my older version (V2 I think) of my Rancilio Silvia Coffee Machine. My shot extraction is under 10 secs and thus I am not getting a good crema anymore. This is including having primed it before, ensuring the water is hot. I also have a Rancilio Rocky Grinder with 30 settings (http://knowyourgrinder.com/rancilio-rocky-hsd-roc-sd-doserless-coffee-grinder-review/) Despite having gone down to as fine as Setting No. 1 on the grinder, it still extracts too quickly under 10 secs. Is my pressure to high? What is the ideal pressure setting in bar? Does my Portafilter basket need changing? Does the Over Pressure Valve need adjusting? (I know I may need to get a device to measure my pressure, any advice there?) Thanks for any good input and advice here to get her back to a proper brew again. Bernard
  8. Hi What beans gives the best crema?
  9. Hi guys, I am Kieran and a new member! Machine: Sage Duo Temp Pro Grinder: De'Longhi KG79 Professional Burr Grinder Coffee: Lavazza Super Crema Coffee Beans MFD 15/03/2017 I am getting a weak thin crema coming out of the machine. I haven't measured how much I am putting in but I have followed the razor mark. The extraction takes about 20 secs. I have the grinder set on the finest setting and I am tampering etc. I have read up online it could be the De Longhi KG79 as it isn't fine enough? I am seriously considering taking this back and I am thinking about purchasing the Sage Smart Grinder Pro. The crema is too thin for latte art as well but I made a cappuccino with the picture below. Perhaps it could be the coffee beans? Can anyone provide tips or suggestions? And if I do purchase the Smart Grinder Pro can anyone be kind enough to provide recommended settings for a decent crema?
  10. Hi guys, I am Kieran and I am new to the forums. Today I purchased a Sage The Duo Temp Pro BES810BSSUK. I also purchased De'Longhi KG79 Professional Burr Grinder. I am using Lavazza Super Crema Coffee Beans. MFD Date says 15/03/2017 I am disappointed at the first usage because I am getting a weak crema. I have done about ten cups and still find the crema is weak and it dissolves if I move the cup around. After doing research I suspect it could be the grinder I am using. The tamping etc all looks OK and the water is at the right temp. I am looking to probably take the grinder back and I'll possibly purchase Sage The Smart Grinder next week. I have the highest fine setting on for the KG79 and I have seen videos to hack and improve it but I wouldn't want to do this if I am taking it back. I roughly wait around 15-20 secs for the extraction. Any help and tips would be appreciated. Here is a cappuccino I made. I suspect if the crema was thicker it would have looked better.
  11. luke

    This morning's shot

    Pretty happy with this:
  12. Hi there I want to buy a half decent machine that makes smooth espresso with a decent head of crema. Gaggia classic is currently £238, Silvia is £355 - is it worth paying the extra for the Silvia - my main concern is that I've read somewhere it takes over half an hour to heat up and be ready to use - is that right? Which one to choose in your opinion? Many thanks
  13. Whilst hunting for large group espresso machines for the other thread I came across this absolute gem
  14. Not being satisfied with the thin sharp espresso from my oldish Jura bean-to-cup machine, and no longer having the Pavoni that I bought in Italy over 20 years ago, I "need" a new home espresso machine. I mainly drink espresso straight and like full flavours without bitterness and with a rich crema. I have a decent burr grinder that I currently use for Hario/Kallita pour overs and it can grind quite fine.From reading millions of posts and watching loads of videos I think I need a machine that does not take more than ten minutes or so to heat up to brewing temperature, has an E61 group for a sufficiently long controlled extraction, does not overheat the group to produce a bitter flavour, and has a triple valve solenoid (if I've got that right) to release the pressure for the next shot. I am not concerned about milk frothing. However it also has to meet my wife's requirements - it must look ok and fit on a kitchen worktop underneath the wall units which are 47.5 cm above the worktop, so it cannot be too tall and perhaps might need to have a side opening water tank. Oh, and my budget is not to exceed £1250. Is this mission impossible or can anyone suggest something suitable for me to look at? Thanks, Philip
  15. Hi all, Struggling to get good crema coinciding with a well-extracted shot. I'm using a Delonghi EC710, on which I've depressurised the basket, with a Rhinowares hand-grinder. The grind is probably a little coarser than proper espresso, as the machine tends to choke otherwise. I seem to have a choice of a weak shot with half-decent crema, or a full-bodied shot with little-to-no crema. I live in a hard water area, but use Britta filtered water for the machine. Can anyone see any easy-wins to getting decent crema on a decent shot, or am I finding the limits of my equipment?
  16. Hi guys, I've recently bought a pre-millennium EP (1978) from @ coffee chap and absolutely love it. I exclusively use Coffee Compass espresso blends and really like cappuccino or milk based drink however I do like the odd espresso. My grinder is a La Cimbali Magnum and I grind pretty fine with a light tamp. My routine is 13g into the double basket with a ten sec pre-infusion and pull around 25/30 secs and end up with about 35/40g of espresso. Now when I started using the machine a month or so back I was getting a nice crema on top of the coffee and it was pretty consistent and of course the coffee was excellent with hardly any rubbish shots but recently I've noticed that the crema is practically non existent on the coffee now and in fact it sort of breaks up and ends up on the side of the mug when I either put water on top (Americano) or milk however when I pull the shot I can see plenty of crema in the pour but the resulting espresso looks a bit rubbish in the cup however it tastes fine and I don't think it's burnt and it doesn't taste burnt but I've never tasted burnt espresso to my knowledge so it may well be burnt. I have checked the temp of the water coming through the grouphead and the best that I can get the temp of the water up to is about 84 degrees and about 83 degrees in the cup but I've no idea how hot the water is behind the piston but from recollection when I had an Expobar DB with the PID set to 94 degrees C the coffee was roughly the same temp so I'm not convinced this is a temperature issue. I've also tried using smaller cups and espresso cups but the espresso still looks the same regardless of which type of cup I use. Initially I put this issue down to the beans I was using which where Cherry Cherry but I'm now on Brighton Lane and the coffee looks exactly the same in the cup as it did with the Cherry Cherry however the BL coffee tastes fantastic in milk, wasn't to keen on the Cherry Cherry as it is a wee bit too fruity for me and a bit thin but it did actually taste fine in milk or with hot water and a dash of milk. Thanks in advance for and advice or comments. Tony icc
  17. I was sooooo enthusiastic! I researched and researched and eventually, over 2yrs, have acquired: ROK Bellman Stove Top Steamer Eureka Mignon Mk2 Grinder I have watched numerous youtube vids, read much of what has been written here, practiced, practiced and practiced .... and I still make milk (soya) that remains liquid on the bottom with a hard cap of foam on top, and coffee with zero crema. So, lovely community, I am reaching out. Is there anyone in the London area that, in exchange for cake, fixing your bike, free yoga class .... I can't offer you a good cup of coffee because I can't make one! .... would be happy to come over and actually show me what I'm doing wrong? I know this is an odd request given the English stereotype for reserve and standoffishness.... but .... I can't bear the rubbish I'm making Help!
  18. If you're looking for a bean supplier I never fail to be excited when making coffee using Limini beans. Fresh roasted per order and most importantly consistent. No sugar required in the espresso. [video=youtube_share;Dmr_K5hiFO8]
  19. Hi, I am using Mignon grinder and gaggia classic. My espressos have been slowly improving as i get more experienced but I have noticed the last couple of days I'm getting a lot more crema than I was before. The shots used to look fairly black up until the last 10 seconds and ended up with about 2mm crema but now its coming out foamy blonde after just a few seconds and ending up with 1/3 crema in the shot glass when it settles and a slightly more bitter taste. Any ideas how to improve this? Timings etc are 16g in 36g out in 25 secs. With Hill & valley beans. cheers, Robbo.
  20. The great debate on whether crema is beneficial to espresso may rage on, but you can't fail to be excited when it wobbles at you like this! [video=youtube_share;RZeIqI99MEA]
  21. I've been using a 3rd party double filter basket with my Gaggia Classic since losing the crema filter pin. The problem is, I can't get decent crema using the basket, while using the official Gaggia basket gives good crema, but it flies everywhere due to the pressure. Can anyone here suggest a decent replacement double filter basket? Or should I just buy a new crema pin and stick with the Gaggia basket?
  22. After upgrading to a Fracino Heavenly in the summer, I have finally become comfortable to pull shots without using the scales each and every time! [video=youtube_share;015SbtUAA1k]
  23. Currently drinking the best coffee I've had since coming to France on October 1st. Am sitting outside at pavement table at Le Diplomats - an 'almost everything' type of shop in Montreuil, a delightful walled village-cum-small town with ramparts and a non-railinged suicide path along the top (300ft drop approx.). So much for 'elf n safety! Don't know how the coffee was extracted, but it's both sizeable and scrummy. No crema to speak of but with gorgeous rich flavour. Had pour-in hot milk with it, not stretched, but heated to a tee. Now on my third cup (quite reasonable at 3.40€)... The rest of my coffee experience here (based in Le Touquet) has been pretty disappointing. Back to UK on Friday to wake up the Verona. Tony.
  24. I have been using my Rancilio Silvia for the past 5 years or so with little or no problem. Recently it has started to make a lot of noise, which appears to be as result of one of the reservoir water pipes bubbling in the tank immediately after the thermostat switches off. Around the same time It became nearly impossible to pour a shot with a reasonable amount of crema. The shots are OKish flavourwise but a little on the watery side. My first thought was to descale the machine as it had been a while since I had last done it. This made no difference. I then read about similar problems where someone suggested dismantling and cleaning the 3-way solenoid as a possible solution. I did this and again it made no significant difference. I should add I have been using the same freshly ground coffee long before this problem occurred. I have tweaked the grind (both coarser and finer) and although this makes a little difference the crema remains on the thin side whatever I do. Some further observations: Measuring the temperature of a cup of water (not at the brew head) I recorded 84˚C. I am not sure if this is a typical drop-off or whether this means it is running colder than it should. The water in the reservoir seems hotter than I remember it being. I think in the past the water was tepid, as you'd expect with the proximity to the boiler. Now by contrast it seems quite hot. This could just be my memory though - I don't check this very regularly. Now whether this is related I have also noticed the lid to the reservoir sticking more. I think this is down to condensation forming in the lid and creating a vacuum when I attempt to lift it. Does anyone have any idea what may be causing this? If so is it something I could fix? something someone else should fix? and is it likely to be cost-effective or would I be better biting the bullet and getting a replacement? Your thoughts are very welcome.
  25. We're all familiar with it but how many of us actually know what it is, what causes it to form and why do certain beans produce far more of it than others? Today, I witnessed crema the likes I've not seen before from a shot that I've pulled. These beans were roasted on 1st September, so almost three weeks after roast date today and so wasn't expecting what I saw or tasted. Videos and photos, which still don't quite capture the thick dessert type texture and sheer volume of crema in the cup. https://vimeo.com/139720770 Resembled a pint of the black stuff aka Guiness!
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