Hi,

First of all, greetings for all of you! I am new on this forum and in the whole espresso "made by yourself" story too. Today I finally got my bacchi espresso machine, and after 15 espressos, which finished in the sink, i would like to ask for some help.
I tried to look through all the topics and posts, but I could not find a "standard" setup for bacchi. So please don't be angry if I ask sg. which was already posted ...

Problem: Espresso doesn't tastes bad, but I can not make "cream". Extraction time was 20 s - which is not long enough.
My "setup" was following:
1. water tank on the bottom: 30ml of water
2. water tank in the middle - full
3. coffee: Cafe Mauro Centopercento Line (http://www.caffemauro.com/mauro-en.php) which makes me some doubts. It is a 100% Arabica - can it be the reason of very small crema
4. Heating time "until whispers" : 6:30
5. Extraction time : around 20 sec
Result:
1. tastes ok. not bitter, little bit oily and not watery.
2. No crema at all!!
See on the picture:


I would like to have some help for the following steps.

Thank you and have a nice espresso time

Akos


...split from Bacchi: The hydraulic 'lever' espresso machine. by moderator...

Seems to me you are using a pre-ground coffee. It will be hard to get crema... How many grams is your dose?

Márcio.

tiboldia wrote:Hi,

4. Heating time "until whispers" : 6:30
5. Extraction time : around 20 sec

I would like to have some help for the following steps.

Akos

Hi Akos

I'm not sure if English is your first language, but point 4 should be heating "until whistles" and this whistling will be deafeningly loud: definitely not a whisper.

Point 5: Adjust your grind finer until blonding occurs at 30 seconds.

Try these and see how you get on. Also I found I got a better flavour when the whistling started at around 6 minutes.

I have another tip for getting more body in the shot, but than can wait until you have fixed your crema.

Ian

Carneiro wrote:Seems to me you are using a pre-ground coffee. It will be hard to get crema... How many grams is your dose?

Márcio.

I also think that the pre-ground coffee might be the problem ... I also have coffee beans for espresso, but still waiting for my grinder ...

Ian_G wrote:Hi Akos

I'm not sure if English is your first language, but point 4 should be heating "until whistles" and this whistling will be deafeningly loud: definitely not a whisper.

Point 5: Adjust your grind finer until blonding occurs at 30 seconds.

Try these and see how you get on. Also I found I got a better flavour when the whistling started at around 6 minutes.

I have another tip for getting more body in the shot, but than can wait until you have fixed your crema.

Ian

I am sorry, bad english ... (not my first language... otherwise it would be very sad
point 4: until it whistles ... Indeed, it is very loud
point 5: my grinder arrives tomorrow, so I can start with different grades..

Thanks, Ian!

New day, new coffee - still pre-ground (no grinder yet) but my 1st thin crema ))

I keep doing

So what changed??
I'm facing a similar problem, so would love to know.

Lack of crema is a tale tale sign of stale coffee. Almost any coffee will extract with some crema but a total absence of it points very strongly to old coffee. Once you get your grinder and pick up some fresh roasted coffee you will be amazed by the difference.

@cannonfodder:
Hi,
Yes, it is already proved I went back to the barista shop, and we prepared there some fresh espresso together with the owner... Of course, we used my bacchi and it was great...

So the problem with the first trial (picture 1.) was a very poor coffee quality (however it is a good company).
As you see in the second pic. it is going to be better, however it was still a pre-ground coffee.

@lbarista:
Today, i got my Hario Skelton grinder, so in the afternoon some new tests with fresh coffee will be done ... I will publish my protocol and pictures soon.

Akos