Complete newbie with coffee machines here.

I have NEVER had anything before.

Is an Olympia Cremina something for me to consider?

Or is it to difficult for a beginner to make coffee with??

I am looking at a used one. The specs are:

S/N 728492

Model C67

1000watt

Looks in great shape. About £570 or $925.

Is that price OK?

Am I right that these are almost completely rebuildable? I am pretty handy and think I could handle it as long as then parts are still available.

Thanks,

Scott

Hello Scott,
I have used mine, a 1972, since 2006 and I use it daily. If the seller has taken care of it they are a great home machine! If the seller has not taken care, they can be rebuilt fairly easily by a novice with parts and you tube videos from Orphan Espresso. They do ship around the world. Olympia does not support the older machines in any meaningful way. Their parts carry the same part numbers or many model changes and often do not fit the older machines..
Respectfully
~Richard
Full disclosure: I do make some of the lever machine replacement parts for OE! Including PFs and shower screens.

Lever Espresso Machines are analogous to manual transmission for cars or manual mode for cameras. Takes a while to learn but once you learn the results are awesome.

As far as the price - it really depends on the condition the Cremina is in. Any leaks? Condition of gaskets, any rust? etc..... $900 is not a bargain price and should be for a machine in relatively good condition. Orphan Espresso rebuilds and resells them often - take a look at their website and see how much a rebuild/refurbished sells for.

caeffe wrote:Lever Espresso Machines are analogous to manual transmission for cars or manual mode for cameras. Takes a while to learn but once you learn the results are awesome.

Only Americans believe that manual transmissions 'take a while to learn'. It's just not true if you start out with a manual transmission from the first driving lesson.

Bluecold wrote:Only Americans believe that manual transmissions 'take a while to learn'. It's just not true if you start out with a manual transmission from the first driving lesson.

This statement is equivalent to saying "They believe it's easier to speak their native language."

But to bring the discussion back to espresso, I think it's generally true that level espresso machines require the barista to manage more variables than pump-driven espresso machines in the same class. Whether that difference is noteworthy is frequently debated. Specifically to the Olympia Cremina, in terms of difficultly among lever espresso machines, I would put it somewhere in the middle (i.e., the La Pavoni Europiccola is more difficult to manage, the Ponte Vecchio Lusso is less difficult). Discussions like the Lever Espresso Machines Smackdown and Olympia Cremina 2002: The evolution of design elaborate on this point, as does the Buyer's Guide to the Ponte Vecchio Lusso.

If you buy a lever machine (especially one that may need service), you better love to tinker! I've had my La Pavoni apart more times than I can count.

I can't speak to the Cremina, but at least with the Pavoni, it's very sensitive to every variable. The biggest issue I have with mine right now is controlling the temp. I think that's where some of the higher $$ pro/consumer machines start to edge you out a bit. I have difficulty getting my lever machine to pull a shot as good as some of the local coffee shops. However, every so often, you get a beautiful shot from it. I'm still fiddling around with the exact grind/tamp, etc. I've also recently ordered a Reg Barber C-flat tamper in 49.6mm for it. We'll see if that helps stop some of the channeling issues I'm seeing. If it doesn't, then I may sell it and get something else.

One thing I will say about the manual machines is this: because you are the pump (i.e. you control the lever), you are able to, in effect, control the pressure profile (this includes stuff like pre-infusion, etc.). I find that to be the most appealing part of the machine (and how it looks of course). I've recently modified mine to allow me to control the temp a bit more, which seems to be helping. However, I haven't really had the time to mess around with it enough to see if that's going to have a big enough impact.

Another thing I will say is this: I don't think starting out with a lever machine (in order to learn about espresso) is ever a bad move. It forces you to learn all the different aspects of coffee. If you just start out with a pump machine and only learn how to grind/tamp, then I don't think in the end you will really have as much mastery as if you have been dragged through the mud by a lever machine

To use the manual vs. automatic transmission analogy (mentioned above), I think someone who is very good at driving a manual gearbox tends to appreciate more what their torque converter is doing for them, as opposed to someone who has only ever just jumped into a car, put it in "D" and pressed on the gas.

Just my view on the subject, but if you can buy the machine at a price where you can turn it around without losing too much money, then I say go for it. It will most likely be quite a learning experience for you and as far as learning about coffee/espresso, I don't think you will ever regret the decision, even if you later decide to sell the machine and buy a pump driven / computer controlled machine.

Ray

Bluecold wrote:Only Americans believe that manual transmissions 'take a while to learn'. It's just not true if you start out with a manual transmission from the first driving lesson.

BTW, even though I live in the US and consider myself American, I am a naturalized immigrant - grew up in the San Gabriel Valley area of Southern California, USA.
And yes, I started out learning to drive a manual transmission driving a '64 VW bug and a Fiat 124 2 door wagon - so I consider myself knowledgeable in making the analogy about driving with a clutch and pulling a lever.

Bluecold wrote:Only Americans believe that manual transmissions 'take a while to learn'. It's just not true if you start out with a manual transmission from the first driving lesson.

Have you ever been to America?

Ray

Once you have got the hang of a Cremina (which includes investing in a good burr grinder) you will be able to get espresso comparable with some of the very best machines on the market but with much less trouble regarding counter real estate (or plumbing in) and much less and much simpler maintenance (just read up some of the GS3 gicleur problems here).

BUT you must be prepared for and accept the learning curve. In terms of build quality it makes most other lever machines feel like toys and requires nothing like the maintenance of a Pavoni. The latest models have less overheating issues, but the shots are very similar to earlier models.

Cheers

Mike

Thanks for all the replies!

I really like the look of the Cremina and I love the swiss quality. I will see if I can get the price down a bit.

I also read the review of the Gaggia Achille which sounds very nice... I don't like the look of it as much though...

I am getting all excited about having GOOD COFFEE in the house though!

Scott