Hi all,

My Gaggia Twin just leaked in OPV and it got several days in the repairing. Meanwhile I returned to my old Electrolux (modded with non pressurized filters).

Well, I noticed a big difference in the crema texture, as the crema from Electrolux is much more dense, with a very silky texture, just like the espressos I take in the coffees around. It's also very persistent.

In other hand, the crema from Gaggia is more "bubbly", I mean, it has a more granular texture, and frequently it has some visible bubbles. It's less persistent and doesn't keep attached in the cup wall like the other. It's not as smooth as the Electrolux crema and I can't discover why.

I tested it several times in both machines, with the same grinder and same blend, even with the same grindind size. Also tested extractions on Gaggia with naked and spouted PF. The crema is always "bubbly", different from Electrolux.

After thinking a lot I'm actually suspecting of two factors:

1. Basket (holes diameter maybe?)
2. Pressure

So, does anybody know if the basket or maybe the brew pressure could lead to these differences?

Thanks.

Leonardo

Grind, dose, pressure and brewing water temperature affect extraction (and so - crema too). On two different machines your grind and dose may be different for the same tasting espresso; and respectively - I don't know neither of the machines - the machines' pressure and water temperature will differ.
How is all else between the shots from the two - volume, taste, dose etc.?

CoffeeOwl,

The flavour in the Gaggia is much more intense. Volume of crema is near the same, but crema from Electrolux will last a lot more. I dosed the same amount. Grinder is the same and grind setting too. Blend is the same.

Fact is that Gaggia never produced the silk crema as the Electrolux, even varying temperature (surfing) and dosing, altough the taste is much better. Maybe I shouldn't care for it but it's annoying not to get the beautiful smooth crema like the commercial machines.

When I can will post some pictures but unsure if it will be good enough to see the difference clearly.

Leonardo

CoffeeOwl wrote:Grind, dose, pressure and brewing water temperature affect extraction (and so - crema too). On two different machines your grind and dose may be different for the same tasting espresso; and respectively - I don't know neither of the machines - the machines' pressure and water temperature will differ.
How is all else between the shots from the two - volume, taste, dose etc.?

Jim,

The Gaggia was really broken in the OPV, but it returned from assistance with it fixed (I guess). At least it stopped leaking.

So I suppose that the OPV is working well. Could this be related to the basket hole size?

Leonardo

another_jim wrote:If the OPV is broken, and the brew pressure is below 7 bar, then the crema is going to be a no show.