Hello, can either of these machines produce nice microfoam via their steam wand?
Or are they purist espresso machines that dont froth milk properly?
Just clarifying...
Thanks

I owned a Cremina and have used a friend's Club; I had no difficulty producing velvet-smooth microfoam with either one.

I can confirm that Dan is correct. The Cremina can produce amazing microfoam, and if you mainy make cafe macchiati and piccoli (like I do) it has the advantage of being able to do so in very small quantities. That means you can use a small milk jug and don't have to chuck out much milk when steaming relatively tiny amounts. Try steaming small amounts on prosumer machines. Almost impossible.

Having said this, the Pavoni and Elektra levers also produce amazing microfoam and also can do so for small amounts.

Robert

I use it to make macchiati and lattes, I just steam the milk in the cup I am going to serve the shot in and drop the shot into the microfoam. Remember the milk will expand to over one third greater volume with steaming. Practice will make you an expert.
Respectfully
~Richard

To elaborate on Robert's point... of the consumer espresso machines I've used, the Elektra Microcasa a Leva is the one to beat. Truly effortless microfoam. The Olympia models I've used do require some measure of skill (but not much).

HB wrote:I owned a Cremina and have used a friend's Club; I had no difficulty producing velvet-smooth microfoam with either one.

Notwithstanding a question six years later - what did you replaced Cremina with? Maybe I am listening too much some people around me, but Olympia is to them like cream of the top in espresso, and for some time I got the impression once you reached nirvana, your life is fulfilled, and to get another machine is on the level like cheating on your beauty-queen mistress.

It is easy to produce to good microfoam with a Cremina, it is very close to or on a par with Elektra in my opinion and probably easier than the Pavoni, especially if you are right handed (you can hold the pitcher in your right hand and control the steam easily with your left - same goes for the Elektra).

The secret - if there is one - is to let the machine do the job it's been designed for: there's no need for any fancy angles, positioning or acrobatics, just keep the pitcher at the right level for the nozzles in more or less the centre and let the machine get on with it. Once you've got the hang of how it does that you can try to get sophisticated, but most of the time it won't result in much of an improvement, if any.

It's funny how some people will spend a fortune on good machines and then work against them.....

I'm not a million miles from you, so you can always come and see. And the Olympia distributor in the UK, Londinium Espresso, is on your doorstep.

Maybe there's a difference between the models though... I used to own a Pavoni Pro and had no trouble at all. Also made it work just fine on a Gaggia CC and a Cimbali Junior. But I'm still struggling with the Cremina after almost two months.

I have no doubt the boiler pressure and volume is sufficient as it's basically identical to the Pavoni Pro, it's just the steam wand and tip I don't get along with. Maybe they've improved on it during the last 40 years but all I get so far is somewhat coarse, bubbly foam.

(I own a Cremina 67, built in '72.. it has a 3-hole-tip with very large holes and heats 8oz of milk in about 6-7 secs at a boiler pressure of 0,9 bar, which seems fast to me)

The latest Creminas have 4 holes not 3, and it does sound as if your pressure stat is set a little high - they're generally set to top out at 0.8.

hth

Mike

Which, if anything, should make frothing milk easier..