On Nov 21, 3:20 pm, opother > wrote:
> 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/co.../gaggiacubika- Hide quoted text -
>
> - Show quoted text -





Oops oops oops sorry about that I FAILED TO NOTE that you have NEVER
used a crema enchancer disk well that takes one equation out.

Hmmm I am now thinking different size portafilter maybe ?? Deeper
portafilters with a smaller diameter are more forgiving than
portafilters with a wider diameter and less deph also these machines
may produce different pump pressures they usually say 15 bars which is
too much anyway but still capable of making a good brew (~ 8.5 to 9
bars is the standard) but some boast 18 bars these are maximum
pressures and not the actual pressure when brewing as this is also
controlled by size of grind and dose (brewing pressure).

What this all boils down to is that you probably need to change your
grind size, dose, and/or tamping pressure. Hint grind size and dose
are much more significant factors.
Would I be correct to say that your gaggia has a wider 58mm
portafilter and your other machines may have had a deeper