Question about Gaggia Titanium Espresso Machine
The crema is very pale, and has lots of bubbles which breakes down after just a few seconds leaving only the pale crema left. The coffee tastes weak,watery and bitter.
I have tried with different types of fresh espresso blends and different grinders.
I have tried with a KitchenAid pro line burr grinder, the built in gaggia titanium grinder, and the professional grinder at my local café. Both my grinders with finest grind give me only 15 seconds of extraction time and produce the same weak, watery coffee. How long should a extraction take with this machine?
The coffee grinded at the café give me a little better result, a little darker crema and some more taste in my shot, but not good enough. Maybe a second longer extraction.
The dispensed pucks produced is dry, compact and holds together.
This is a very well used machine, it has been used at a company before and has run 27000 brew cycles. Anyone has any advice how to improve the performance? Is this machine done?
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
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