Hi all,

I've been using a bialetti stove top coffee brewer for the past two years. Compared instant fare (which I still have on occasion...usually when the missus makes one) I've been more than happy with the brew. I'd usually bring a saucepan of milk up to the boil then whisk (using one of those cheap cappuccino whisks) up for a froth. And that really was the extent of my coffee making.
Over Christmas however, we were given money/vouchers off our respective families and decided to put it towards an espresso machine. I did a fair amount of homework (sadly based on reviews rather than my usual first port of call - forums such as this one) and the machine I plumped for seemed to have the more favourable reviews. It also transpires that this machine was sold out across the whole country (websites/high street stores all out of stock). Luckily, I found one (perhaps the last one on sale, for the time being at least) lurking on a high street store website and promptly reserved it.

This is the machine:



And this is the product detail it comes with:

Product Information

Coffee enthusiasts will love the Dualit Espressivo 84200 coffee machine. It's designed with every element crafted to deliver the ultimate coffee; from a smooth espresso to a dense velvety latté.
Ready to go in less than 40 seconds, it's packed with user-friendly features, such as the 15-bar pump delivering the ideal pressure for the perfect 'crema', and the Thermobloc water heating system providing hot water and steam instantly.

Even the steaming and milk-frother is easy to use, making perfect foam for your cappuccino every time with the minimum of fuss. The water tank is removable for convenience, while a useful accessory holder keeps your ESE pods and froth nozzle to hand.

Key Features

Brand Dualit


Capacity 1.5L / 20 cups


Coffee type Ground coffee or pods


Colour Stainless steel


Cup warmer Yes


Dimensions H32.5 x W20.5 x D28.5cm


Guarantee FREE 3 year guarantee


Pressure 15 bar


Removable reservoir Yes


Wattage 1.25kW


Weight 5.81kg

Being on a tight budget (machine retails at £165, although I paid £144) I also picked up a Krups blade grinder...having been reading about 'purist' side of espresso/coffee making over the past few days, I can see why this set up might be frowned upon. Unfortunately, until I upgrade (which is likely now I've delved into this world!) in a couple of years, I'll have to make do with the purchasing decision I have taken.
I had a look around a few more machines within the price range (krups, gaggia etc) and none really seemed to be as well built as this Dualit model (there was one left in a store, but it wasn't the colour we wanted).
First impressions of the results were pretty good. A thick 'crema' was produced (bear in mind I'd never heard of that a couple of days back) and the single shot dark and full...it's a massive improvement on the stove top and all in all I'm happy with it. However, with my 'equipment' (and with space and money constraints this isn't going to change for sometime yet) I know I can somehow achieve better results.
Results have been a little inconsistent:

* Singles seem to work better than doubles.
* The plastic tamper (another new word/object for me) is plastic and appears to be 1 - 2mm shorter than the filter.
* This morning's pull (double) seemed to 'choke' then drip very slowly, taking almost a minute and a half to produce a shot (which I now know is far too long). Perhaps I tampered too firmly? I'd actually felt I was tamping too lightly (padding down with too little force), or perhaps the level is at an angle?
* I'm currently 'blending' with the Krups three lots of ten seconds bursts and the coffee does appear very fine...perhaps too fine? I'm going to try shorter bursts and shaking as a grind, I'm finding the coffee has been compacted a little on the tray which I then have to prise out with my fingers.

I've also had limited success with the milk steaming option (using cold, skimmed milk) although a steel frothing jug might help in that respect.

Any suggestions (and I've been reading myriad websites/articles over the past few days) on techniques and the machine itself would be greatly welcomed.
Fantastic site btw.

Many thanks.

Hi
You need to leave your grind a bit more coarse, closer to drip coffee. If you start grinding finer you will clog the basket and then your shots start taking for ever to pull, which may already be happening to you. The pressurized baskets are nearly impossible to clean once well clogged.

It's just almost impossible to do much with that setup to make it any better than it is. All I can really suggest is to get the best fresh roasted beans you can.

A real grinder will help, but is an exercise in frustration, as with a good grinder you will find that pressurized filter basket clogs up. Unless they gave you a non-pressurized basket that you can install.


**Edit: My comments speak from my personal experience with such a machine were in no way intended to make you feel bad about your setup.

Jamie

I'd buy some ESE pods and ditch the krups.

Perhaps I should've visited this site before my purchase...but space and money really wouldn't have permitted anything more unfortunately. Still, long term I'd like to look into the quality machines and grinders you folks discuss on these sites...and I can see why it would become obsessive (and I have enough obsessions at the moment!).

I don't even know what a pressurised basket is or in fact what it is for (I'll look it up)? Is it merely a cheaper way to attempt to replicate the functions of the pro-sumer/professional machines?
The manual, as it happens, mentions something about undoing the 'gasket' (the bit you lock the portafiler onto?) so I guess I could manually clean this if it does become clogged?
The coffee I purchased was bog standard supermarket fare too, which I guess won't help. I'll cut down on the 'grind' time a little too...but if I do this and get some decent beans, is it possible to get anything achieving a decent espresso?

ESE pods...feels like cheating a little

Many thanks for the replies.

norfbech wrote:I'm finding the coffee has been compacted a little on the tray which I then have to prise out with my fingers.

Ciao Dave,

By "the tray" what part are you referring to? Surely not the drip tray where you rest the cup. If you actually meant the filter basket inside the portafilter, after pulling a shot, one need not prise out the coffee puck with fingers (sounds grotty, doesn't it?). You can knock it out in one piece, straight into the bin; observe baristas at work in the better coffee shops, and you can see a lot of the common techniques.

Having been put on the defensive at times (not here, thank God) regarding my choice of a Starbucks Sirena, rest assured that I won't mock your equipment -- we all had to start somewhere. Glad you're enjoying the process so far -- it just gets better!

BTW, when it does come time to upgrade, High St. isn't the place to shop for the serious gear. You find it online, these days.

Happy Brewing,
Wayne

norfbech wrote:I don't even know what a pressurised basket is or in fact what it is for (I'll look it up)? Is it merely a cheaper way to attempt to replicate the functions of the pro-sumer/professional machines?

The PPF (pressurised portafilter) is one of those dastardly modern conveniences to make mediocre espresso a no-brainer. It is meant to compensate for lack of skill, fresh coffee and proper grinding.

norfbech wrote:The manual, as it happens, mentions something about undoing the 'gasket' (the bit you lock the portafiler onto?) so I guess I could manually clean this if it does become clogged?

If the manual is referring to the group head gasket (rather than some part of the PPF device), then you probably won't be "undoing it", at least not until it's too worn to seal properly. With the group gasket, which the PF does lock onto, the key is to clean it regularly to keep the residue from building up. Some PPFs do contain "gaskets" of a sort, so that could cause confusion. The manual should have provided illustrations, in any case.

Buona Fortuna,
Wayne

If there is still time, you could return both machines, buy a decent enough grinder and be happy with fresh ground coffee in the moka.
Cappuccino won't be possible, but if people ask just say that milk and sugar only add more calories and gives you heart attacks.

Hmm, I only just noticed that part about the Krups blade grinder. Oh dear. Had it not been for that, I might have recommended changing to a non-pressurised PF (by modification or substitution). But without a proper burr grinder, changing the PF would not help at all. It's one of the espresso facts of life.

The cheap alternative (as has been suggested often here) is a manual burr grinder, such as the Zassenhaus. I bought one for my best friend as a gift, and he loves it.