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  1. 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!).
  2. 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 overextract
  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. 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 (
  5. Hi What beans gives the best crema?
  6. 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
  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 pressu
  8. 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?
  9. Whilst hunting for large group espresso machines for the other thread I came across this absolute gem
  10. 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 s
  11. 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 th
  12. 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 grind
  13. Pretty happy with this:
  14. 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
  15. 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?).
  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 consiste
  17. 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!
  18. Just made a new vid, what are your thoughts on Americanos? Here are mine...
  19. 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 some
  20. 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€)...
  21. 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]
  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. 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]
  24. 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?
  25. 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 goo
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