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  1. 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
  2. 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
  3. 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 (
  4. 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
  5. Pretty happy with this:
  6. 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?
  7. 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]
  8. So now I haven't got the pressurised portafilter any more I'm getting hit and miss with the shot. I'd say 2 out of 5 look a bit weak.....the beans are a bit rubbish (co-op fairtrade Italian blend) but always freshly ground also using a decent tamper and pre heating the portafilter...... any tips?
  9. Can anyone give tips on getting a good crema from a Presso coffee maker? I've found the Presso good in every other respect. On a different note, my old Dualit 889 is leaking - both out of the tray (coffee spraying out) and out of the bottom (cold water - from pump?). Any suggestions?
  10. Hi First time forum so hope it goes to the right place and I will try not to bore everyone. Brought an Expobar office leva HX machine and because I didn’t have a grinder the seller ground some coffee beans (Vivi Verde 60% Arabica 40%robusta). I must have done something right cause they extracted a double shot in 25 seconds so was very pleased. I went on to buy a Rocky grinder because the reviews were pretty good, but when I put my Vivi Verde beans through the grinder it seemed to choke up and cause the motor to stop. When I mentioned the problems I was having to the guy I brought the grinde
  11. After much experimentation, I'm starting to get crema, not loads, but more than I was getting. My question is, I like a long black or an American, and have experimented with pulling the shot into shot glass, into milk, into hot water first, hot water last, most combinations, and wondered if adding water speeds up crema loss ? Presumably crema lasts longer as an espresso shot ? How long should it last, as I've head lots of conflicting accounts, from under a minute, to much longer ?
  12. Just made a new vid, what are your thoughts on Americanos? Here are mine...
  13. Please take a look at this espresso extraction done at home on my Gaggia Classic
  14. 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!).
  15. 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
  16. 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
  17. 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]
  18. 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
  19. I'm selling my Bacchi Espresso machine (same as on the website: http://www.1st-line.com/store/pc/Caffemotive-Bacchi-Stovetop-Espresso-Maker-p6429.htm). It was not used a lot and looks like new. I'll also provide an extra set of o-rings and an extra base. It is known that if you leave it on the stove-top for too long, the base can potentially bend.
  20. Hi all, Hopefully one of you might know the answer to this... I've recently joined the world of the Gaggia Classic having spent a few years in pressurised Delonghi land, and just want to know if my experiences are to be expected. I have a 2004 Classic with no mods yet [other than steam arm, although a gauge for OPV mod turned up today] and have the standard non-pressurised baskets: - I've managed to find a grind setting on the MDF which, coupled with a full basket [level with the top of the basket before tamping - a set of scales is on the shopping list] and a heavy tamp, gives
  21. Did we misspell cream? No, it is a real word. Crema is the thick, golden-brown foam that develops in the filter and encrusts the top of an espresso serving. Crema gives espresso its complexity, depth of flavor and texture. Crema is the single most important indicator of espresso quality. Proper emulsification of water and oil is what produces proper Crema. Dr. Joseph Josuma, a leading espresso expert states, “Crema markedly alters an espresso in terms of its mouth feel, density, viscosity, wetting power, and foam-forming ability, making it the single most important indicator of espresso q
  22. 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
  23. Whilst hunting for large group espresso machines for the other thread I came across this absolute gem
  24. 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
  25. 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.
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