Thanks, but I think you've missed the point; the SAME coffee produces a good
crema in other machines, but not in the Cubika I've got.

Regards,


Charles



"Moka Java" > wrote in message
...
> You obviously don't understand the concept of fresh coffee. The mass
> coffee sellers would have you believe that coffee is "fresh" for a year or
> more. Coffee is much like baked goods, freshly baked is the best, they
> flavor and aroma goes and eventually the product is rancid and no longer
> fresh for health department purposes. Freshly roasted coffee give off gas
> (CO2) and volatile oils and aromatics. It is the volatile oils that
> emulsify with water and other compounds in the coffee to make crema. Once
> the coffee has lost these volatile oils it is stale for for brewing
> purposes. Depending on a number of factors including the type of beans,
> the degree of roast and storage conditions coffee is "fresh" for 1 to 3
> weeks. I'm using the term "fresh" for espresso purposes. It will make
> crema and a decent tasting shot.
>
> Canned coffee is usually staled before putting in the can or the can would
> explode from the de-gassing coffee. Once the coffee is ground the
> volatile oils dissipate rapidly -- 10 minutes can make a noticeable
> difference in your espresso shot.
>
> Your best bet is to find a local roaster and buy beans that were roasted
> on the day of purchase.
>
> R "do you know when your beans were roasted" TF
>
> Charles Turner wrote:
>> Hi,
>>
>> It's not the coffee. I freshly grind it and I've tried lots of different
>> types.
>>
>> If I try the pre-ground espresso it is too fine.
>>
>> I've even tried Gaggia's own ground coffee and still hardly any crema!
>>
>> Charles
>>