Question about Miele CVA615 Espresso Machine

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Temperature cva615 Weak thin coffee with light bubbly crema......temperature of coffee at nozzle 178degrees......isn't it supposed to be around 200?

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Posted on Jan 02, 2017

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SOURCE: Miele cva615 how to make coffee stronger less water

open the door and adjust slide for more grounds, also program prebrewing so it adds a little water to the ground to get them going before the rest of the water is pushed though.

Posted on Aug 15, 2009

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Please call PCI Parts, they have one for 10 Dollars plus shipping. 415-401-9966.

Posted on Sep 12, 2011

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My saeco odea go doesn't seem to make coffee with crema anymore


At this machine the cream needs : correct coffee quantity - correct milling of coffee and correct temperature.Usually at this Saeco model it appears problem with the quantity of the coffee.

Apr 26, 2014 | Saeco Odea Go

1 Answer

I just bought this Office Control model. I use espresso grind, softened water, and a heavy tamper. I fill the filter to within 1/8 in from the top, as advised. The espresso has a thin skin of crema,...


These two problems can be related.
If the water temp is low, You are NOT going to get a good extraction (almost no crema).
wait like 20 min. before using the machine, And if there is a pressure gauge (on the machine) it has to be in the 1 to 1.2 range.

Always warm up the portafilter/handle before use.
If the water is hot and there no crema, Adjust the grinder.
The group temperature is about 212f for commercial espresso machines.

Jan 14, 2011 | EXPOBAR Office Control Espresso Machine

1 Answer

No 'real' coffee taste or crema - despite following instructions


Set the machine for the finest coffee and the least water.
You should get a decent espresso.
For a regular cuppa, keep the settings the same and make either a medium coffee combined with a small coffee (jolt) or
make two small coffees.
I have this machine and the crema is nice at this setting.

Aug 01, 2010 | Miele CVA615 Espresso Machine

2 Answers

Virtually no crema :-((


If you have tried different coffees and grinds then i would try different packing methods using a tamper to do so. Try packing very firmly to not so firmly and see if that works. Also you might find that you need a new double filter basket. I have seen this in quite a few machines where the holes in the basket can become very slighty enlarged from what they were originally and what this does is allows the coffee to flow through the basket too quickly and therefore leaving you with poor crema by not getting a good extract from the coffee. I hope this helps.

All the best

Mr La Pavoni

Apr 23, 2010 | La Pavoni Europiccola EPC-8 Espresso...

1 Answer

Am I supposed to keep the button on the lower left side of my Bunn coffee maker in the ''on'' position all the time? If I don't, the coffee is weak and barely warm.


Yes that is the vacation switch and should be left on to allow the tank heater to keep the water at the right temperature for brewing coffee. It only needs to be turned off when you will be gone away for 4 or more days. If you do turn it off, it takes 15 min to heat the water back up to the correct temperature.

Apr 16, 2009 | Bunn 10 Cup Home Coffee Brewer

1 Answer

Crema attachment


It is optional, if your coffee is fresh, you would not need the attachment. If your coffee isn;t the freshest, the attachment comes in handy to create the crema affect

Aug 20, 2008 | Gaggia Carezza Espresso Machine

1 Answer

Sissling when making espresso


First of all, do you steam your milk first then immediately brew the shot? If so, that is your problem. When you depress the steam switch, the temperature elevates way past what is optimal for brewing espresso. If you try to brew immediately after steaming milk or using the hot water feature, that would definitely be why your espresso sizzles. Your shot will likely come out burnt tasting, thin and just plain rancid.

Either brew your shot first (learn temperature surfing for your best shots), or immediately after steaming milk, turn off the steam switch, depress the brew switch (without portafilter in place) for a few seconds until no steam comes out- only water (wait till you don't hear the sizzling sound). Hope this helps.

Aug 07, 2008 | Rancilio Silvia Espresso Machine

1 Answer

Weak coffee and pale crema.


If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.


Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Jul 16, 2008 | Gaggia Titanium 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

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