On Nov 20, 5:51 pm, "Charles Turner" >
wrote:
> Guys,
>
> I've had a Cubika machine now for a number of months and it does seem to
> make pretty good coffee.
>
> However, I still don't seem to be able to get a really rich crema head.
>
> I've tried all sorts of grind (I have a proper burr grinder), amounts of
> coffee and type of grind, but I just can't seem to get it right.
>
> In fact if I buy "Esspresso" ground coffee it is too fine and either the
> brew will not flow or is very slow.
>
> I notice that Gaggia used to do some sort of disc which was intended to
> improve the crema, this is not now supplied with the machine, so I wonder
> whether this has always been a problem.
>
> Anyone got any advice or suggestions.
>
> Thanks,
>
> Charles


I don't know why you are not getting the same results as with the
other

machines DO NOT GET THE CREMA ENCHANER DISK, the crema it makes is
not

real it will only mask progress or failures in your technique as crema
is

one of the byproducts of good preparation.


You also may want to try temperature surfing by throwing the
steaming

switch and then hitting the brew switch at some point before the
water

gets to steaming temperature after some trial and error you will know
at

how many seconds to throw the brew switch after activating the
steaming

coils.

Sour taste and very light crema is usually brewed at too low a

temperature and too high will produce bitterness and burnt taste with

thin dark crema or even good looking crema sometimes but bad taste.

Crema is just one of the factors.

Do the other machines have crema enhancing portafilters? if so maybe

they are just making so and so coffee look asthetically pleasing

(interpretation a big head of phoney crema) and your machine is
producing

a more honest representation of outcome due to coffee quality,
tecnique,

grind, and/or tamp. Maybe not ???

How does the coffee taste ?? You did say you used whole beans (what

kind and their roasting date I know nothing about) and ground them
(with

what kind of grinding device ?), BUT you also mentioned PREGROUND
which

is a NO NO (that is one I can answer)


Since most US espresso shops produce swill even the so so espresso
with

or without milk may be a much better tasting alternative so if you
like

the taste (is it better or as good as what the other machines make?)
then

I wouldn't worry about it.

There are a few reviews on this machine at this site

http://www.coffeegeek.com/reviews/consumer/gaggiacubika