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Pressure Bars: What is the minimum acceptable level to get thick CREMA?
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Discussions > Espresso > Q and A > Pressure Bars:...  
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cremagourmand
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Joined: 21 Jan 2013
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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?

Thanks for sticking with me.
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germantownrob
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germantownrob
Joined: 2 Dec 2007
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Location: Philadelphia
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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.
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Coffeenoobie
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Coffeenoobie
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Posted Mon Jan 21, 2013, 3:13pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

in an office with everyone using it I am going to suggest pods or capsules.

 
Coffeenoobie

Buying advice: GRINDER GRINDER GRINDER. Don't cheap out on the grinder.

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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
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Location: Berkeley, CA
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Posted Mon Jan 21, 2013, 7:18pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

cremagourmand Said:

What machines are going to be automatic or considered semi automatic by some, that will give me great crema?

Posted January 21, 2013 link

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.

cremagourmand Said:

The machine has to be semi or fully automatic (no packing of the coffee its gotta be done by the machine)

Posted January 21, 2013 link

You are NOT describing a semi- or full-automatic.  You are describing a super-automatic.  ONLY super-automatics will "pack the coffee," PERIOD.

cremagourmand Said:

(It would seem that a grinder as part of the machine would be best)

Posted January 21, 2013 link

There are a handful of semi-autos that contain grinders -- but none that I'd really recommend.

cremagourmand Said:

And it has to produce great coffee no matter who is operating the machine

Posted January 21, 2013 link

Yes, well -- "great coffee" and super-auto are hardly compatible.  But "consistently good" to "consistently very good" IS possible.

cremagourmand Said:

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.

Posted January 21, 2013 link

I'd look to Seattle Coffee Gear and/or to Whole Latte Love . . .

 
A morning without coffee is sleep . . .
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
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Posted Mon Jan 21, 2013, 7:20pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

Coffeenoobie Said:

in an office with everyone using it I am going to suggest pods or capsules.

Posted January 21, 2013 link

Yet another viable option, save for the milk . . . although I think Nespresso actually has a way to do the milk, too.

 
A morning without coffee is sleep . . .
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cremagourmand
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Joined: 21 Jan 2013
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Location: MA
Expertise: I love coffee

Posted Mon Jan 21, 2013, 7:30pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

I thought that great or really good coffee was impossible with preground coffee as is in the capsules or pods?

I have been looking at whole latte love and Ebay and would love a recommendation given the parameters I have outlined and I could be flexible regarding automation. Thanks.
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emradguy
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emradguy
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Posted Mon Jan 21, 2013, 7:55pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

JasonBrandtLewis Said:

Yes, well -- "great coffee" and super-auto are hardly compatible.  But "consistently good" to "consistently very good" IS possible.

Posted January 21, 2013 link

Not under 1k though!

JasonBrandtLewis Said:

Yet another viable option, save for the milk . . . although I think Nespresso actually has a way to do the milk, too.

Posted January 21, 2013 link

The Nespresso Aerocino frother is pretty decent (as long as you don't expect microfoam), and costs about $100

 
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Always remember the most important thing is what ends up in your cup!
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cremagourmand
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Joined: 21 Jan 2013
Posts: 9
Location: MA
Expertise: I love coffee

Posted Mon Jan 21, 2013, 8:02pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

100 dollars for good crema?!? Gee whiz I could buy 10 LOL!

You are a funny Emradguy! Thanks for the laugh :)
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
Posts: 6,368
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!

 
A morning without coffee is sleep . . .
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emradguy
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emradguy
Joined: 31 Mar 2011
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Posted Mon Jan 21, 2013, 9:23pm
Subject: Re: Pressure Bars: What is the minimum acceptable level to get thick CREMA?
 

cremagourmand Said:

100 dollars for good crema?!? Gee whiz I could buy 10 LOL!

You are a funny Emradguy! Thanks for the laugh :)

Posted January 21, 2013 link

No, $100 for ok frothed milk...not crema!

 
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Always remember the most important thing is what ends up in your cup!
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