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Found 45 results

  1. 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
  2. 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 (
  3. 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
  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 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.
  5. luke

    This morning's shot

    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. 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?
  8. 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 grinder from he suggested that the beans were oily and to change them. This I did and brought a tin of illy beans 100% Arabica (all I could find at short notice) and it did solve the problem a little. Am I going to have this problem with all beans that are oily? And is it best to use pure Arabica or Robusta/Arabica for espresso? I notice that when filling the single portafilter basket I would need more than the 7gram dosage to achieve the required 30Ibs tamp because the coffee gets tamped well past the line on the portafilter, does anybody else have the same problem? When pulling a double shot is it best to let the coffee reach the 2oz line on the shot glass or let the crema reach the 2oz line? Thanks
  9. 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?
  10. 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 ?
  11. Just made a new vid, what are your thoughts on Americanos? Here are mine...
  12. Please take a look at this espresso extraction done at home on my Gaggia Classic
  13. 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]
  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 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
  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. 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. 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 me a 25 second shot in the double basket. However the double shot I get from the Gaggia is weaker than the one I used to get from the Delonghi. Perhaps I should dig out the old DeLonghi basket and compare the amount of coffee they each hold, but are there any others reasons why this might happen? - I'm struggling to dial in the single basket, which I would prefer to use for Americanos [the double is too strong for one normal size mug]. Is it normal that in order to get a 25 sec shot with the single basket I'm having to use a coarser grind and lighter tamp? I've read on this very forum that the best thing to do with the single basket is to discard it, but would prefer to use this for Americanos if at all possible. - Last thing... I'm getting far less crema in my Americanos-with-milk with the Gaggia than with the DeLonghi. Should I just presume the crema from the DeLonghi was this fake crema I've been reading about...? Many thanks in advance!
  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 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.
  20. 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.
  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 quality. If there is no crema, it means the oils have not been emulsified, and hence it is not an espresso.” We chose CREMA as our name because it represents our primary goal, excellence in quality. Our passion for the best quality in coffee, espresso and service is proudly rooted in our Italian heritage. So is our love for pizza we suspect. We believe that smaller, traditional European sized beverages highlight the taste of espresso. Few Americans have tasted genuine Italian-style espresso, even though specialty coffee purveyors bode high quality, many Baristas are ill trained to craft a truly Italian experience. We want to change that. At CREMA, we guarantee that every espresso has been properly extracted. Our Baristas have gone through intensive training and continue to grow in their skills. At CREMA we are always looking for ways to perfect our coffee and espresso. We hope you enjoy sharing in this experience, your satisfaction is our delight. More...
  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 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!
  25. 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]
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