hi. i just purchased a saeco aroma semi automatic machine for my dad.

i have my coffee shop grind my coffee for me. my issue is that ive been making coffee with this new machine and it seems and tastes slightly burnt with a bitter taste and a dark brown color to it.

also, the crema does not come out in that classic "oil-like" drip but flows steadily...it also looks like there is a lot of air in the crema as many tiny bubbles are visible.

i know it is not the coffee since i have another older, but different model machine and a cheaper one at that (an 8 year old philips espresso machine) which makes a really nice espresso according to my standards.

i am compressing the coffee. is that wrong?

i am disappointed with these results and i would like to know what i am doing wrong.

thanks!

Brian

Simplest answer: Go back to your old machine. Any time you are happy with your coffee you make, is a good time not to change anything.

Brian wrote:...it seems and tastes slightly burnt with a bitter taste and a dark brown color to it... also, the crema does not come out in that classic "oil-like" drip but flows steadily...it also looks like there is a lot of air in the crema as many tiny bubbles are visible.

It could be the brew temperature is too high, but I'm betting on the pressurized portafilter and preground coffee. Searching on "preground coffee" (1, 2) and "pressurized portafilter" (1, 2, 3, 4, 5, 6, 7) will offer lots of suggestions / alternatives.

CH wrote:Simplest answer: Go back to your old machine. Any time you are happy with your coffee you make, is a good time not to change anything.

the old one broke which is why i bought him this last minute gift.

It's definitely the Pressurized PF.
I finally found an UNpressurized PF about a month ago and man the difference!! I even transformed it into a naked PF and boy I'm having so much "fun" making my shots now and learning too!

And yes you should get a good grinder and ground your coffee just before brewing too.

nic

HB wrote:It could be the brew temperature is too high, but I'm betting on the pressurized portafilter and preground coffee. Searching on "preground coffee" (1, 2) and "pressurized portafilter" (1, 2, 3, 4, 5, 6, 7) will offer lots of suggestions / alternatives.

HB, thanks so much for the links! i read EVERY page that you suggested and more.

when reading it became crystal clear how much there is to know about 'making coffee'. you guys definitely take this to a whole new level.

i have a couple of questions left.

1) i have done some much needed research on purchasing a grinder. Unfortunately, the sheer size of even some of the least expensive "good" grinders (MDF, Cunill & Rocky) is an issue. my parents wanted a small espresso machine that did not require much counter space. they understand that to make 'good' coffee they need a good burr grinder but they dont have the space to give up. basically, my question is although a blade grinder is not recommended, is it still worth to buy a high end one compared to having it ground at the store for us by presumably a much better machine?

2) i realize now that my filter is pressurized by Saeco. I found a simple guide (i forgot the link sorry to the author) on how to unpressurized it by removing a small piece inside (look at uploaded pic).

it really requires little effort to do. should i do this and will it help me in allowing my dad to make a 'better' coffee?

thanks in advance,

Brian

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Brian wrote:basically, my question is although a blade grinder is not recommended, is it still worth to buy a high end one compared to having it ground at the store for us by presumably a much better machine?

To paraphrase, you're asking "Am I better off with stale coffee or fresher poorly ground coffee?" I don't know which one would be worse, but given the choice, I would very reluctantly choose better (pre) ground coffee over assuredly poorly ground coffee from a blade grinder.

small burr grinders exist ie: http://www.pavonishop.com/lapavsmalbur4.html

and other models similar to it. because of their size, my parents would not have a problem with these. can you 'recommend' any small burr grinders that may be up to the task?

and what were your thoughts on my second question above concerning the PF?

thanks!

Sorry, I don't know that specific grinder, but Jim discussed "pseudo" flat burr grinders in The Home Barista's Guide to Espresso under Grind Quality. Such impostor burr grinders are no better than blade grinders except in name.

Brian wrote:and what were your thoughts on my second question above concerning the PF?

If you don't upgrade the grinder, a pressurized portafilter will handle stale coffee better than an unpressurized one.

Brian wrote:and other models similar to it. because of their size, my parents would not have a problem with these. can you 'recommend' any small burr grinders that may be up to the task?

Brian,

I find it rather telling that the vendor has another grinder category called "Espresso Burr Grinders" - http://www.pavonishop.com/lapavesburgr.html

These are likely much better suited to the task at hand as far as espresso goes.

Smaller grinders (and this depends a bit on your definition of small) would include the Solis Maestro Plus (the Starbuck's branded one goes on a good sale a few times per year), the Baratza Virtuoso, the Isomac Gran Maccinino, the La Pavoni Burr Espresso grinder (from the link above), and the Nuova Simonelli MCF to name a few.

If you keep the pressurized portafilter, you might make due with a Capresso Infinity, Bodum Antigua or Solis Maestro, or other simliar $100 burr machine. Or use preground.

Another option is a hand mill grinder, but finding good ones (or rather which ones are good) seems a bit frustrating.