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Found 3 results

  1. Does anyone find the 'no burn' taste more watery? I have a new QM Verona/Vetrano2B and while the latte-art-capable microfoam is there, I can't seem to get super creamy tasting milk. It just seems a 'tiny' bit watery even with whole milk.
  2. Two attempts this morning. The first..... In the Rancilio Bottomless, triple basket. 21g in and 40g out in 28 seconds. It was very watery and didn't taste nice at all. Adjust the grinder to a bit finer. The second, I went back to the normal spouted PF and double basket. 16g in and 30g out in 26 seconds. Much improved taste, which wasn't difficult after the first brew. But still only 6/10 at most and still a bit watery. Not sure what I can adjust next, any help here please.
  3. 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!
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