I re-read your original post. Where did you say you used the same
coffee in different machines? If you did not know what a crema enhancer
was how do you know those machines didn't have them?

LaMarzocco makes a nice espresso machine.

R "aw what's the point" TF

Charles Turner wrote:
> No, you did miss the point.
>
> As I said I have used the same coffee in different machines producing a
> good crema (I don't now have these machines), I have NEVER used a "crema
> enhancer disk" so I assume there is a problem with the Cubika machine,
> just not sure how, or whether it can be resolved.
>
> Best Regards,
>
>
> Charles
>
> PS Might buy a different machine for Christmas! Any recomendations?
>
>
>
> "Moka Java" > wrote in message
> ...
>> I missed the point? Where did you mention that you used the same
>> coffee in other machines? You won't get much crema from stale
>> coffee. If the other machines had crema enhancer disks in the
>> portafilter the aerated bubbles you see are not real crema, just
>> aerated bubbles. Crema is created by the emulsification of oils and
>> other compounds in the coffee. This is done with fresh coffee, freshly
>> ground under the heat and pressure in a properly adjusted espresso
>> machine. You don't get that from a crema enhancer that just sprays
>> the coffee through a small hole, aerating it and creating bubbles.
>>
>> R "surely I'm still missing the point." TF
>>
>> 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
>>>>>
>