What settings do you recommend for the best espresso? How to optimize extraction for a barista-like cup?
1857507
Use good espresso beans for starters. Beyond that, adjust the grind (but only when the grinder is operating) to level 1-3 (finest is 1) and move the flavor control knob on the front of the unit to maximum.
1857508
Return your machine... Been having nothing but problems with mine after several visits to the technicians.
1857509
I dont know what "barista-like cup" means. As for the settings for best espresso, I also dont know how to answer that. The flavor and intensity of a coffee is different for each person. All I can tell you is to play around with the grind settings and brew/pre-brew settings until you find what you like. Maybe try different coffee brands. My favorites are Danesi and Lavazza Qualita Rossa.
23978
I've taken to frothing first then doing the pull of espresso. A good froth can sit for the 2 minutes or so for the pull. You might try doing a wet pull (sans coffee) then doing your froth when the light goes off then doing your pull of espresso. The water will be hotter all the way around that way.
1914787
Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch... » Read More Publicus is dead right - you want water at 190F+ for optimal extraction with the drip process. If you're spending over $10/lb on beans, it's a bit of a waste if you don't get all you can from them. Try it yourself - boil the water in a pan, take it off to cool for 30 sec, pour it through the coffee/filter. I do this right into my mug, which nicely absorbs the excess heat and warms up as it cools the coffee. The hot mug keeps the coffee nice and hot a lot longer. (FWIW, nearly all coffee makers use the same method of heating the water and pumping it out at about 170F. I checked a bunch looking for one that was hotter, to no avail.) « Show Less
999303
I typically extract one shot. Although two are feasible since there is a double spigot outlet. Apparently, it is a matter of personal preference, I prefer my espresso double (two extraction cycles); "ristretto" with crema. My water setting is very close to the minimum, 10 grind and about half in bean amount. Cheers!
2233528
Thanks JJLet me know how you like the A10.Now the question is, how are you grinding your beans? I have a Baratza Vario and I am also very happy with it. Occasionally grinds will stick in the basket due to static, but overall pretty rock solid. They have the new Vario that doses by weight; wish I had it. When I use my Chemex or Hario pour overs, I weigh out the beans and water. If you haven't tried a pour over, it's an inexpensive investment which brews excellent coffee.Happy brewing my friend...
903970
Place the one shot holder in, and put the espresso cup in the middle, right underneath it. It looks like it will spill over the sides of the cup, but it should be just the right size. It works for me.
775193
I played with it a while and when I found the right position for the coffee beans I used I left it there. It depends on the beans size but it is somewhere near the middle. One espresso should take about 6-7 seconds to the half cup.
949218
I returned it when I realized it didn't make as good a cup as my cheaper Melitta espresso maker. But I'm sure you can run a de-scaling solution through it to clean it.
236837
These machines don't work the same as an americano coffee machine. You just need to make sure there is always water inside, it doesn't really matter how much.It all depends on how strong you want your coffee. It's not about the amount of Water but the amount of coffee and how long you want your espresso. The machine is very good quality/price, then is all about how good a "Barista" are you... http://www.rd.com/slideshows/13-things-baristas-wont-tell-you/#slideshow=slide3
117801
Thank you for the advice! I've tested 2 of the included samples using 9-10oz and using the pulse button and it's not to bad... like I said I'm pretty bland when it comes to my coffee :) I bet a 12gram pod and maybe using pulse will be perfect! There aren't any reusable pods yet for this machine that would let me use my own ground coffee are there?
340135
Have you watched the video that comes with the espresso machine? That shows you exactly how to make a good espresso. It took me a few tries to get it right too.
2116338
Bialetti has been making Aluminum for many years. It is the gold standard for making Espresso. But, I have never had a cup from the Aluminum version. Coffee can have a Ph of 4.7 and will eventually corrode Aluminum. I bought the Stainless Venus for easy dishwasher cleaning and beautiful appearance. It is just perfect, eventually it will need a new gasket, and those are easily available. Recipes... add a teaspoon of Vanilla Ice Cream, or Chocolate. Sounds like Latte or Mocha. After all Ice Cream is milk, sugar and foam. This saves all the bubbling fuss of frothing. This is how my Italian Grandmother from Genoa Italy made it! Forty years before StarBucks. Treat yourself to some ILY Espresso beans, ground. That is about as good as coffee can get Ciao! ( sorry, I am only half Italian )
233481
You guessed it! Finer grounds and just keep packing it into the portafilter. I was having the same issue, it looked more like a cappuccino than an espresso. I'm using a different scoop from the one that came with the machine. After an initial scoopfull, I keep sprinkling more coffee in there, and give it a tamp until it's right to the rim. I'm also being careful to clean the gasket after each time I use the machine. Good luck!
233480
Too fine of grind would be my guess. I use Gevalia espresso roast (ground) which is fine for my unrefined taste. Alesso is another good pre ground. I've used Starbucks whole bean ground by their grinder and for the money I'll use Gevalia and get better espresso.
1501820
Just to answer your question I set mine to maximum fineness. It was pretty fine but not as fine as expresso ground. I would approximate it to be about twice the size of expresso. Espresso grounds feel almost as smooth as flour where as this is fine but gritty. I hope I explained clearly.
1571773
Thanks for the insight... I'm frothing before pulling the esspresso now. I'm still very happy with the machine.
340132
You want to make sure that you have a fine grind and 30 pounds of pressure when you tamp. I have to say I returned this machine and got a Breville Barista Express and the difference in the taste of the espresso is HUGE.