On Nov 21, 8:59 am, "Charles Turner" >
wrote:
> 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

there are really only 4 factors, as the ltalians would say:

machine
grind (
coffee (see above)
technique (loading / tamping)

so if this very same coffee w/ the very same grind can do well on
another machine that leaves us with your

machine!
[assuming it is scrupulously clean]

temperature
and / or
pressure.

dave

www.hitechespresso.com

(I have machines with very stable, controllable temperatures, and
regulated pressures.)