Update: I am definitely noticing an increase in the quality of my espresso shots. I'm rarely getting sour shots at this point. I attribute this primarily to eliminating the active pre-infusion step. Now I just lift the lever, wait about 8 seconds, and apply even pressure on the downstroke looking to get two even mouse tails of dark crema.

As for my dose/tamp technique, I built a modified funnel to sit in my pf. I grind into the pf, do a few quick stirs to break up the clumps, whack a couple of times on a rubber tamping mat to settle the grinds, use my thumbs to tamp/level off and apply about 10 pounds max.

I was in the Hamilton area over the weekend and visited Detour roasters. I tried a shot of their Punch Buggy espresso brewed on their GS3. It was really great to have that reference point, and while my espresso palate has much to learn, I can safely say that the shots I'm getting on the Cremina with the Punch Buggy would stand up to the one I had at the roaster.

I've definitely found that pulling shots just after machine warm up, with just a few bursts of water to heat up the group and the cup is the right temp. If I leave the machine on for 30 mins the temp gets too hot, therefore I turn the machine off in between shots and leave the pf out of the group after the first shot.

I am resisting the urge to modify my only Cremina pf to a blind pf. I'll keep saving my pennies for the blind pf that orphan espresso sells. Xmas present maybe?

I can't wait to get my kilo of Cafe Tazza D'Oro espresso from Rome today!

Hi everyone, I have a few questions about my Cremina technique as well.

In regards to temperature, at what boiler pressure should I begin the shot? I usually lock the portafilter in and lift the lever when the boiler is at 0.85bar, it then drops to about 0.8 to 0.75bar as the lever rises and water fills the group. I haven't measured the temp of the water exiting the group but I used a saturated steam calculator work out that the water should be between 92C - 93.5C. Is this right? Or is my way of thinking off?

I also have a Richard Penny group temp strip. At what temperature should I be aiming to keep the group at? I warm it to 90C before I pull the first shot and it gets up to 100C after 3 or 4 shots.

My shots at the moment are fairly good, but I always like to know more about what I'm doing.

Several things have helped me - with my 87 Cremina -

I use a tamper from Orphan that is 49.4 and 5mm thickness -

They are intended for use as a puck dressing tool, for smoothing, polishing and leveling the espresso dose in the portafilter basket as so much of the HLE preparation is dependent on dose and grind, not the 30 pound tamp as required with the use of commercial machines

I grind fine - tap down 5 times as I fill the basket from my weighed grinds, using a mCal basket - and level with the handle of a dissecting tool - just use my thumbs/fingers to level the tamper - pulling it down slightly below the rim of the basket.

I received a Penney naked portafilter with my late model Cremina -

Dunno why, but it tastes better - when I made a post to that effect, someone who is quite knowledgeable and posts here said it wasn't the portafilter, it was basically the same as cutting the shot earlier? I forget, but I know it tastes better, I started using it with the 87 model as soon as I got it.

You really do have to pay attention to grouphead temp on the earlier model. I suggest setting back the pressurestat. MichealBenis suggested a slightly lower setting when I had to replace my pressurestat on my 2003 Cremina with a Mater - not as pretty, or finely finished but cycles in a narrower band. I've got my late model Cremina set for the pressurestat to come on at an indicated .7 and it cycles up to about .77.

The Mater stat from Swiss Coffee Products was like 67 dollars or so if I remember correctly, don't know if it will retrofit to earlier models, it was bolt on replacement for my 2003 model.

To sum up - I'm happy with:

Grind fine - barely tamp, just _dress_ the puck, using an Orphan 5 mm tamper -level in the basket, spin
Mcal basket
Penny portafilter
Lower pressurestat setting than often recommended ( Thank you MichealBenis )

I'm really happy with my shots - I'm grinding so fine it almost chokes, using double basket, filling it with 16.7 grams of coffee - and cutting it during the second stroke - when I'm at about 60% or so the volume of a double - take a long sip and put microfoam - about an equal amount to espresso remaining in the cup.

Wish my stomach could take it without the milk/cream but just can't handle it.

That sip is truly exquisite, though.

Shorttdogg (sounds like you should be in Oakland also) - looks like we've been leading parallel Cremina lives, although you're a few weeks ahead.

Just got a 1992 Cremina last week (first espresso machine ever), Baratza Vario (first decent grinder ever) and some OE Cremina-specific tools (tamper, etc.).

For 3 days straight the Cremina and I generated massive volumes of sour espresso until this afternoon I made my first good looking cremaful - and average tasting - shot.

I've been following the Slap Shot technique and my machine procedure is:

1) warm up machine until signal lamp goes out;
2) purge pressure through steam arm for 10 seconds;
3) allow machine to warm up again until light extinguishes;
4) flush water through group and portafilter for 3-5 seconds into cup (note that there are some coffee grounds in this water - see point A below);
5) remove and dry portafilter basket then grind and tamp;
6) raise lever to approx. 2 o'clock position;
7) insert portafilter and raise lever slowly for passive preinfusion for 10 seconds;
pull.

Grind and tamp procedure:

1) 15 grams Black Cat Classic;
2) grind into standard Cremina double basket with OE low funnel, Vario produces a nice even cone in the center:
3) 5 restrained slap shot knocks to settle, remove funnel, no subsequent leveling although often tempted to try to even things out more;
4) 5 mm tamper depth finger-leveling tamp with light spin.

So I finally made a pretty good looking shot today and although not entirely sure how it seems that grind was the key.

After reading through this thread and gathering the lessons in the helpful comments, I limited myself to a 15 gram dose (previously variable and up to 16.5 grams) and only altered grind setting. Going a few microsteps coarser than my prior setting reduced pull time to approx. 30 seconds (had been as high as 50 seconds) along with less effort and made the good-looking shot.

Issues: A) water leaks out of portafilter during warmup and there are grounds in the water that is initially flushed through so looks like I need to do a piston gasket replacement (replacements ordered); B) have not measured pressure / temperature so need to dial those in (steam-arm mounted manometer ordered); C) portafilter basket rim is really dented and there are gaps between basket rim and tamper so tamp is not that clean (new micro casa a leva basket on the way).

Definitely not there yet but see there is a way forward.