Question about Nuova Simonelli Mac 2000 Espresso Machine

1 Answer

I'm not getting any l'cream when I make an espresso shot.

Posted by on

1 Answer

  • Level 3:

    An expert who has achieved level 3 by getting 1000 points

    All-Star:

    An expert that got 10 achievements.

    MVP:

    An expert that got 5 achievements.

    President:

    An expert whose answer got voted for 500 times.

  • Master
  • 1,618 Answers

If the water form the group is hot and the pump pressure is about 9 bars then the problem might be your grind being too coarse.

Posted on Sep 23, 2011

1 Suggested Answer

6ya6ya
  • 2 Answers

SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

Hi,
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
goodluck!

Posted on Jan 02, 2017

Add Your Answer

Uploading: 0%

my-video-file.mp4

Complete. Click "Add" to insert your video. Add

×

Loading...
Loading...

Related Questions:

3 Answers

What's the recipe for coffee ice cream


Ingredients:
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream

    Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

    This is the best procedure to make a coffee ice cream.
recipe-coffee-ice-cream-myawdgdmzywgx1pl2igmxr0v-5-0.jpg

Sep 17, 2009 | Ice Cream Makers

1 Answer

Ice cream comes out fine at first the mashine doesn't cut off then it seems that the ice cream freeses in the cylinder to the point its to hard to come out


Use slightly warm ingredients or leave the freezer bowl out of the freezer for a few minutes before beginning - this will help if the rim around bowl freezes so fast that it stops the paddle from moving. When working optimally, I found that 3 different Cuisinart ice cream maker models will produce the best ice cream at around 14 to 20 minutes - no more than that. But it varies by your exact model #.

Jun 01, 2009 | Cuisinart DCC-2000

1 Answer

Gaggia cubika, weak coffee.


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee 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.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

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.

Nov 08, 2008 | Gevalia 35411 / 50433 Coffee Maker

1 Answer

No cream on the espresso when dispensed


I was having this trouble with Lavazza beans and Morrisons (horrible) beans. I switched to Formula 6 from James' Gourmet Coffee on the internet and every cup has a great crema layer and good taste.
With the old beans I could get an occasional good cup, it seemed this was more of a problem if the machine had been switched on for a long time before making the cup. I use a Gaggia machine with a Gaggia MDF grinder on 8 or 9 setting, with the new beans I now get a great cup all the time so I'm going to try more the James' range!

Nov 05, 2008 | Gaggia Tebe Espresso Machine

1 Answer

Old saeco ideas


Hi,

Do you have a model number on that machine?

Jul 07, 2008 | Saeco Easy Espresso Machine

1 Answer

Steam nozzle


For the coffee - make sure the machine has heated up for at least 10 minutes. I've found the grind is the most important in getting a good shot of espresso with a good crema.

It takes trying different grinds to find what works best. When we grind at the store we choose the second finest grind from the finest - we put it to Turkish and then turn it back one notch.

On the steaming side - it takes practice. Sometimes I get froth, sometimes - I usually let the wand go near the bottom of the steaming cup and heat the milk to 160 deg. f.

Apr 06, 2008 | Rancilio Silvia Espresso Machine

1 Answer

Weak coffee shots


Need a decent grinder or a deft hand with a blade frinder, fresh espresso coffee beans and not too much water. Espresso grind is closer to turkish than drip. Much like Melitta grind. If needed a good coffee shop will grind it for you. A week suppply is preferable. If quantity of water can be adjusted, one shot is about 1&3/4 oz. a double shot, well x2=3.5 oz. You cannot get a six ounces espresso and still call it that; its dilluted or "allonge". A latte w/o milk. Let me know

Dec 29, 2007 | Saeco 762111651808 Espresso Machine

Not finding what you are looking for?
Nuova Simonelli Mac 2000 Espresso Machine Logo

Related Topics:

58 people viewed this question

Ask a Question

Usually answered in minutes!

Top Nuova Simonelli Coffee Makers & Espresso Machines Experts

J.D. Browning
J.D. Browning

Level 3 Expert

2760 Answers

Andrew Taylor
Andrew Taylor

Level 3 Expert

14804 Answers

Gil Shultz

Level 3 Expert

3368 Answers

Are you a Nuova Simonelli Coffee Maker and Espresso Machine Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides

Loading...