What's the story behind the statement that when it comes to crema production, levers are not as good as pump machines?

My Gaggia Achille seems quite capable of producing 100% crema shots with striping on the top. Not consistently, but that seems to be more my own fault

What am I missing?

What are you missing. Well, the crema should overflow the glass or cup and never EVER dissipate.

No seriously, you don't seem to be missing much and are getting the sort of crema that good pump machines produce. My pavoni and cremina produce decent crema, but not as much as that produced by my Silvia, when I owned it. On the other hand, regardless of crema, my levers produce much better espresso (to my tastes) than the Silvia.

You are missing the royalties that we all would pay you for publishing your top secret routine!

I think we all intentionally try to keep peoples expectations down about CREMA, so it comes off like we all drink flat espresso! Folks that come over from HX rotary machines have crema factories that they can be used to... or those new to levers get all this esoteric stuff and a new learning curve at the same time- so we seem to beat ourselves a little about thin crema.... possibly inadequate crema- When we know it is really about how the espresso tastes. Crema insecurity !

What say you folks?

So share... we could name a routine after you ....

IMHO, crema is overrated. And I'm a crema-nut. The point is that just because there's crema don't make it espresso. I.E. great espresso has to have great crema, but great crema does not mean great espresso. Now, I've made some bad espresso on my lever machine, but not too often, especially after the introductory period. Conversly, its easy to make bad espresso with a pump machine.

I'm beginning to think that putting 15-bar pumps on espresso machines was a mechanical expedient, not something that was developed and tested to make better espresso. Someone may call BS on me for this, but it may just be that lever machines get the most there is to get out of roasted, ground coffee beans. Look at it this way, all the technological improvements made in the music world since 1969 have not produced anything like the Beatles or Jimi.

PC

mogogear wrote:So share... we could name a routine after you ....

I just followed the instructions/suggestions/guidelines found on this very forum and it worked from day one. I'm just the monkey jumping on the lever; all credit belongs to you guys A home roasted blend which has about 50% Ethiopian harrar (half of that city+, half full city++/Vienna) 50% Tarrazu (city+) doesn't seem to be hurting things.

I'm still saving my pennies for a Mazzer. in the mean time a $30 Hario hand grinder with ceramic burrs is doing a commendable job. Not the most efficient nor convenient, but the results are superb.

One things that makes me wonder is the presence of holes on the spent puck. They seem to come from air escaping the puck during the preinfusion. Should I worry about it?

peacecup wrote:IMHO, crema is overrated. And I'm a crema-nut. The point is that just because there's crema don't make it espresso. I.E. great espresso has to have great crema, but great crema does not mean great espresso. PC

I disagree. My La Peppina and Elektra Leva both make great espresso. They don't, however, make great crema. I'm slowly getting used to that fact.

The quality of the crema is more important than its quantity.

peacecup wrote:IMHO, crema is overrated. And I'm a crema-nut. The point is that just because there's crema don't make it espresso. I.E. great espresso has to have great crema, but great crema does not mean great espresso.

Bushrod wrote:I disagree. My La Peppina and Elektra Leva both make great espresso. They don't, however, make great crema. I'm slowly getting used to that fact.

timo888 wrote:The quality of the crema is more important than its quantity.

Right, that's what I meant - great crema, not more crema!

Ah, now I get what you're saying.