Question about DeLonghi EC155 Espresso Machine

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Coffee weak with no crema

Just bought this machine and used both ground illy and illy pods but the coffee comes out weak and with no crema - anything I'm doing wrong?

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5 Suggested Answers

6ya6ya
  • 2 Answers

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Posted on Jan 02, 2017

SOURCE: failing delonghi espresso machine ed140

check the filter holes. They might need to be cleaned with a needle.

Posted on Aug 31, 2007

  • 11 Answers

SOURCE: grinds too long coffee still weak

You can adjust the grind, finer will give you stronger coffee. Think water through sand vs. pebbles. There are also settings you can find in your owners manual for adjusting the length and strength of your "pull".
Try Julius Meinl espresso roast, it's dark, rich and sweet. Definitely my favortie.

Posted on Jan 18, 2010

mnwarfield10
  • 452 Answers

SOURCE: spills half of the coffee into the machine .when

you need a part replaced and serviced 07779933829 uk

Posted on Jan 25, 2011

espressonist
  • 1711 Answers

SOURCE: ECAM 23.450: I was accidently

From what we can understand the gound coffee have move in the grinder plates. If this is the case you need to udjust the grinder to more gross coffee. try to vacuum again so you get out some more grounded coffee. Then use some beensand try to make some coffees. The coffee will run fast but this will help to remove all the grounded remains from grinder. After a few coffees you should turn the grinder udjustment back to it original place. Take care tha you turn only one to two step at a time perform a coffee and then you can turn again the grinder to more fine.
You can also remove the whole brew group and wash it well so everything will be as before.

Posted on Jul 26, 2011

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1 Answer

I cant get my Gaggia Classic to work with pods


You need to use the single-serving size one-hole basket, not the double, with the diffuser valve seated beneath the basket. Then the Illy ese pod should be inserted with the decal facing up. Finally, and most importantly, when you lock the filter assembly into the machine, you need to close it firmly. Brown water can mean that the basket assembly is not sealed in tight enough.

Sep 07, 2014 | Gaggia Classic Espresso Machine

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I have a Gaggia classic and want to use pods. I've got Illy ese pods and the right (one hole pressurised basket) but still get just brown water. Can anyone help please?


I HAVE BEEN USING THE GAGGIA CLASSIC FOR 34 YEARS AND I ALWAYS BELIEVED THIS MACHINE IS BEING DESIGNED FOR SPECIFIC COFFEE QUALITY. THE ILLY ESE PODS ARE NOT FOR THIS MACHINE, TRY LAVAZZA PODS INSTEAD THAT IS SHAPED PERFECTLY WITH GAGGIA FILTER HOLDER FOR PODS.

Sep 07, 2014 | Gaggia Classic Espresso Machine

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you need to take it to a service center as it is still under warranty they should be able to get it fixed for you

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The crema is created by reducing the grinding to more fine so the coffee will run slower around 20 sec. Inside the coffee bean container their is un adjust control and with special tool you can turn it to grind the coffee to more fine.

Jan 03, 2010 | Saeco Royal Professional Espresso Machine

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I bought a portafilter without the pressurizing ring, now I can't get a crema, what's the problem


HI
Crema is created by pressurizing the grounds. The basket with the ring can create the pressure in the basket. If you don't have a pressurized basket, you have to make the grounds fine enough when compacted in the basket, to create the pressure. This is an art that can be mastered, but you need a real good grinder, and fresh coffee beans. Old beans won't give good crema.

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Pods are expensive. I buy espresso grind from my favorite local espresso shack and I take regular drip coffee filters and cut small discs from them to put in the bottom of the cup that holds the grounds (moisten first). It works great and keeps the finer grounds from clogging it up.

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1 Answer

Weak coffee


The simple fact with any espresso making is that to get good coffee you MUST:
  1. Grind your own freshly ground beans - grind matters alot. With a good grinder (a burr grinder, not a spice mill). This probably makes the most difference.
  2. Pack the coffee properly using a solid heavy tamper (not the flimsy things you get with the machines)
  3. Buy good coffee - shop coffee is old and stale. If you have to buy shop coffee get something like Illy - its much better than the others.
  4. Ensure the machine is hot, and also that the portafilter is hot (leave it in there when not in use). Cold machine == sour coffee
  5. Dose the coffee properly.
  6. Adjust the above until the time taken to pull a shot is approx 23 seconds - you may need to 'sacrifice' some coffee to get to this point.
  7. And in my opinion only use a double basket - single baskets are hard to use, don't pack well are weak, and inconsistent. A double basket uses more coffee but you get a way better result, more often.
Sounds like a lot of work, but the difference is huge. I used to use pre-ground coffee from a shop and it was prety bad. As soon as i took it more seriously and invested in the right gear and the right coffee - well i can make coffee at home that is significantly bettter than anything i get in coffee shops and restaraunts.

Sep 20, 2008 | Rancilio Silvia Espresso Machine

1 Answer

Gaggia Classic Espresso Machine


Are you tamping the coffee at all?

The ground coffee needs to be compressed, using a tamper, to form a hard puck that the water will then get squeezed through.

This has already happened to the ese pods so needs to be replicated in the portafilter when you place freshly ground coffee into it.

The plastic tampers provided with your machine are not fit for purpose and a metal tamper is highly recommended. The base of the tamper should be 58mm

Mar 30, 2008 | Gaggia Classic Espresso Machine

1 Answer

UNABLE TO GET GOOD CREMA ON TOP OF COFFEE:


It could be. Your grind should determine the amount of time that it takes the shot to pour. Standard is 18 - 30 seconds. I prefer 25. If it only takes 10 sec, your crema will be weak.
Are your beans fresh? Older beans produce less crema. By old, I mean more than a month if properly stored.
What is the temperature of you shots? The water coming out of the head should be about 195 F which makes the shots roughly 170-185. If it's too cold, you'll get worse crema. It's also possible to have mostly steam in contact with the grounds which will give the same results. Both indicate other problems.
Make sure your group head screen isn't clogged. And make sure everything is very clean, especially inside the handle (under the grounds basket - just pop it out with a screwdriver). Good luck!

Dec 16, 2007 | Rancilio Silvia Espresso Machine

2 Answers

Breville 800esxl


A card included in the operating manual indicates that this is normal. The Breville "Dual Wall Crema System" will do this. Visit www.breville.com for more information.

Nov 22, 2007 | Breville Die Cast 800ESXL Espresso Machine

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