Question about Coffee Makers & Espresso Machines
I own the Breville BES860 coffee machine. I try set the finest grind to make espresso with the Dual wall and single wall filter but I found that the dual wall filter have crema but the single wall can't produce any crema. Why? Is that normal? What is the best grinding setting and best pressure to make a cup of good espresso? Pls help !!! Thks a lot!
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Posted on Jan 02, 2017
SOURCE: 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.
Posted on Apr 05, 2009
SOURCE: crema light in color
Grinding coffee at a finer setting (stronger coffee) only speeds up the clogging effect it has on machinery. The finer it is the more it acts like mud. The oils in this mud cake dry up right after the water dries up (over night) and presto you have concrete! This concrete becomes to thick to clean, so cleaning with tablets has to increase dramatically if you increase the strength of the coffee. If you leave it strong clean it weekly.
Normally you clean the brew unit with cleaning tablets every time you finish descaling. That's about once every 200-250 coffees based on the water hardness you set in the electronics. If you notice changes in the coffee waterflow speed it's usually from clogging.
If you're handy get your camera. Take pictures of every step you do. Remove the brew unit. Disassemble the left top section (2 screws holding the long pipe). It compresses a 1/2" long spring. It may get away from you so be ready for it. The spring attached to a half round plastic button (valve) that looks like a rivet. Clean all brown gunk from this valve and the housing and you're creme will return. While your in the cleaning mode remove the filter and clean inside under the filter. The filter is that round stainless steel screen disc with the phillips head screw in the center.
All this is evedence that cleaning needs to be stepped up, good luck!
Posted on Oct 19, 2009
If your using the dial gauge with a dual wall basket, you need to leave the dial in the dual wall setting. If you move it beyond the dual wall setting, you are basically adding more volume to the basket. Leave it in the dual wall setting for dual wall baskets.
Otherwise it may be faulty, it could be your grind setting, try it on 13 and see how it goes.
Posted on Jul 29, 2011
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