cremagourmand Senior Member Joined: 21 Jan 2013 Posts: 9 Location: MA Expertise: I love coffee
Posted Mon Jan 21, 2013, 2:08pm Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
That's too bad Emradguy. When you look at buying a coffee machine for $1,000.00 and the cost of good coffee for over $16/pound it seems a lot to spend on a machine for the convenience of not having to go out for coffee.
I did read the guide you included and have seen some machines in my research that were classified as semi automatics that fit my criteria. I can see where if there were more people in the office that wanted good espresso it might make it economical to spend more then a thousand dollars. This conversation gets me back to my original question without the budget:
What machines are going to be automatic or considered semi automatic by some, that will give me great crema?
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,157 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Mon Jan 21, 2013, 2:39pm Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
A semi automatic you have to in gage the brew water and disingage to stop the flow of water. An automatic espresso machine only gives an amount of water at a push of a button, it does not dose and tamp for you. A super automatic grinds, doses and tamps to make crappy espresso for a large amount of money and break down rather quickly and that are the $2000 ones.
If you want great espresso then a real person has to make it, if *$s espresso tastes good then a supper automatic would fit the bill, that's what they use.
An espresso machine is nothing more then a hot water delivery system. 9 bars is the accepted pressure for water to be delivered to the grinds for proper extraction of espresso. There are plenty of machines that fit this bill for not much money, these basic machines can deliver the specs but the operator will jump through hoops to make it happen consistently. To make multiple milk based drinks in a timely fashion SBDU will fail, Heat Exchange machines can do this but the cost starts around $800.
ANY semi-automatic or full-automatic machine of decent quality will give you crema, but -- again -- don't focus on the wrong thing. Crema can be a sign that the espresso is of good quality, made from fresh beans; but it is not -- in and of itself -- the be all to end all.
The machine has to be semi or fully automatic (no packing of the coffee its gotta be done by the machine)
Yes, well -- "great coffee" and super-auto are hardly compatible. But "consistently good" to "consistently very good" IS possible.
On average it needs to make 2-3 cups around the same time Weekly average of cups less then 10 Equal split between milk drinks and espresso We might be able to boost the amps to 20 I am not sure. I guess we should count on 15.
JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,598 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Mon Jan 21, 2013, 8:19pm Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
Convenience and quality are at opposite ends of the see-saw . . .
Thus, espresso that is made by hand (lever, semi-, or full-auto) will always be better in quality than one made completely by machine (super-auto). BUT . . . you'll run into the situation where not everyone will be able to make their own. People do need to be trained learn how to use a semi- or full-auto, as opposed to a super-auto where all one has to do is walk up, push a button and . . . done!
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