View topic - CREMA? WHERE'S THE CREMA??? - Coffee Forum (#)
„How fresh is your coffee...how do you know your tamp and grind are perfect...humidity can affect the grind so it is a constent changing process...I used to go round and round with an assistant manager of mine..I would tell him that the grind was off...he would say no it is on setting number 6. I would then try to tell him that 6 might not be six all the time(did that make sense?) I use the numbers as refernce not as word. If your coffee isn't coming out at the proper extraction time your grind is off..or you are not tamping properly...learn to tamp and once you have that consistant never change your tamp and just adjust your grind.“
http://www.coffeeforums.com/ viewtopic.php?p=5028 - Cached
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CoffeeGeek - Saeco Magic Cappuccino - Douglas Engel's Review
„At first I was skeptical of the pressurized filters but when I let go of my desire to produce the perfect grind, pull time and tamp pressure I found that the machine produces a good shot with nice crema with no work at all and that's fine with me. I drink cappuccino's so people that are focused on espresso alone may not be satisfied with the shots. The frother is small and insufficient for producing a really dry foam or frothing large amounts of milk. The pannarello frothing attachment is not worth the time it takes to clean it.“
http://www.coffeegeek.com/reviews/consumer/saeco_magic_cappuccino/ bohacks
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CoffeeGeek - Capresso Espresso Machines - Other - Lisa's Review
„Still experimenting with the expresso shots - I seem to get a pretty good shot using expresso-grind coffee with a very light tamp (the manufacturer recommends a coarser-than-usual grind for the expresso maker.) Lots of crema, not bitter. Going to experiment with a slightly coarser grind and a tighter tamp.“
http://www.coffeegeek.com/reviews/consumer/capresso_espresso_machines/lisa/ 43
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The Coffee Review - the world's leading coffee buying guide
„There are two requirements for making good espresso. First, you must grind the coffee just fine enough, and tamp it down in the filter basket just firmly and uniformly enough, so that the barrier of ground coffee resists the pressure of the hot water sufficiently to produce a slow dribble of dark, rich liquid. Second, you need to stop the dribble at just the right moment, before the oils in the coffee are exhausted and the dark, rich dribble turns into a tasteless brown torrent.“
http://www.coffeereview.com/ reference.cfm?id=218
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CoffeeGeek - Tampers - Andrew Mal's Review
„Used many tampers before and own 5 different types. This is the one i love. At times when i am busy i dont get time to change the grind so i vary my tamp.“
http://www.coffeegeek.com/reviews/accessories/tampers/mal305/ 2434
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„If your beans are too oily and your grind is too fine, your espresso maker can't produce an even flow of liquid -- it will trickle out with no crema. [Crema is the beautiful, brown cream found on the top of a perfect espresso.] If your grind is too coarse, the espresso pours out of your machine like Niagara Falls...too fast for good flavor and definitely no crema.“
http://www.sallys-place.com/beverages/coffee/ expresso_machine.htm
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