Hello, I am a long-time amateur coffeegeek (I started out with a Rancilio Betsy I got at a garage sale 4 years ago, graduated quickly to a Silvia that I put a PID on, and then my addiction got out of hand), and I have an interesting situation to pitch to the group for your advice.

Some years ago, I got an incredible deal on an Astra Gourmet, which is a wicked prosumer HX machine, here's some of the specs from Astra's webpage:

"professional, stainless steel espresso machine for gourmets. Despite its compact size, nothing has been neglected to compromise quality. With a 4.2 liter boiler, an internal full sized rotary vane pump and motor, all of its components are the same as those found in the larger Astra machines. "

It looks great, heats up quickly, and steams like a beast. However, I have never been able to pull more than "middling" quality shots from it - they are usually watery, and I have never been able to extract a "hard" puck from the portafilter. This is after having it for 1 1/2 years. My grinder is a Mazzer Mini E, so it can't possibly be the grind. I could also pull supreme shots from my Silvia (some were so good I took pictures of them), but only "meh" from the Astra. I'm really confused. At first I thought it was the "self-tamping" system on the Astra, so I ordered the part from Astra to replace this and make it "traditional" - didn't really work. So, I put up with it, as I love espresso, and am willing to get it by any terms (I live out in the country...) And yes, I think i've tried all the tips that are suggested when you get watery pucks and no crema.

However, I had an epiphany last week, when I bought a Starbucks Sirena off a guy on craigslist (again, very cheap price), it is made by Saeco. This is what I would call a "poser" entry-level machine, looks very nice on the countertop, and seems to have some decent guts, but not a "real" macchina, if you know what I mean.

Well, I can pull better shots from this, right out of the gate, then I could with my Astra. What gives???? It's nice to have crema again!

I am kind of wondering if my Astra could be broken - why wouldn't I be able to get good pulls from it? I know it is a highly-rated (US made) and desired machine. I am also wondering if maybe I need a pro barista to show me the ropes on the Astra, maybe there is some "trick" to it that I can't fathom.

Does anyone have any advice here? Please help me out, someone. I don't want to have to send my Astra away or truck it into town if I can avoid it.

The Astra is an HX so I would review temperature management. From the fairly limited data you have provided it also sounds like you are grinding too coarse. I would adjust the grind so that it chokes the machine, then loosen up so that there is just a very thin stream of espresso. Would also be good to check that you are distributing the coffee correctly and that there is no channeling. Do you have a naked portafilter to test?

You don't say, but I assume that you are using fresh coffee (roast date not more than four or five days old).

Hi - thanks for the notes. This is what is frustrating, as I am fully aware of adjusting grind, and have tried the steps you mention. For a "big" machine, my Astra chokes VERY easily, and dialing the grind back a bit just brings me - water...

The issue of temperature management has crossed my mind, but with the E61 espresso group, I thought it was known for consistency.

I'll admit my espresso beans aren't always THAT fresh, but they are as fresh as the ones I used to pull a new chocolately-creamy creama over a tasty espresso on...

This is why I am thinking I may actually have a technical issue that may need attention. Remember, I am the second owner of this machine, and I don't think the first guy took a great deal of care with it...

Where do you get your beans from?

And what do you mean it brings you water if you dial the grind back?

Also take a video of you making espresso and we can give you some pointers

Given that you're using the same beans and the same grinder with both machines - the only remaining variables are machine and human.

On the machine side - I'd start by looking at flow rate (compared between the two machines), brew temp and pump pressure.

On the human side - what is your shot making protocol at present?

I have owned my Astra for a couple years now and there are a few quirks with this machine! It is definitely a commercial machine! Large boiler and 58mm group. It does not take a lot of power on 110VAC so it is best left on at all times. If not, it may take a couple hours to get the whole machine to a stabilized temperature.

The machine has a vacuum breaker that works but you must still open the steam wand a couple times to vent the remaining false pressure which will bring the boiler to temperature set by the pressurestat. That will settle the pressure gauge overshoot that is there at the first warm up.

If you turn it on and try to pull a shot after the light goes out and the machine gauge is at the 1.1bar setting or whatever yours is set to, you may find the first shot to be sweet and then bad from then on. This is caused by the group being cool and the first shot finding that sweet spot at about 189°F. Then as the group warms the shots are different.

The group is not directly fastened to the boiler. That means that two things must happen to make a good shot. First the group, about 4kilos of brass, must be brought up to temperature. Then, water temperature from the HX must be judged. I usually will pull a few blank shots to get the group to temperature. Then give the machine a minute to settle down and then do the HX water dance. Also leave the portafilter loosely in the group at all times. It is lot of brass will change the group temperature if cool.

I came up with the idea of the temperature strip because I usually only pull one shot and I wanted to know whether the group was at temperature first.Temperature Indicator This is a really inexpensive method of assuring that you have the group to a temperature that you want preventing that first sink shot! It helps develop consistency operating a home machine.


You have a good machine for the price which is capable of great shots. Enjoy it!
~Richard

What comes to mind are:
- Over dosing causing fracturing of the puck when locking in.
- Steam (or pressure from overheated water in HX) not bled off before shot
- Improperly operating or mis-adjusted OPV

Chris I'm assuming its the same problem you posted about last year with the same machine? Did you get it work in the meantime, or have you just started trying again?