Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable.

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  #16 (permalink)   Report Post  
Old 21-11-2007, 09:26 PM posted to alt.coffee, alt.food.coffee, rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

On Nov 21, 4:15 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


continued..

narrower (49 - 51mm) portafilter ?- Hide quoted text -

- Show quoted text -




When I say deeper portafilters are more forgiving I mean in regards
to tamping tecnique not just dose and how hard you tamp. I find the
wider portafilters are more prone to channeling if you don't perfectly
spread out the coffee evenly which can be complicated when it clumps
together which happens often with doser grinders like my super jolly
rather than sprinkle evenly throughout the portafilter.

So I would in addition to adjusting for different size portafilter,
also do whatever you can to ensure as even a dispersal as possible and
tamp with manic perfection. I have been doing this for years and you
may have too ? But I still am not a perfect tamper myself.


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Old 21-11-2007, 09:29 PM posted to alt.coffee, alt.food.coffee, rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

On Nov 21, 4:26 pm, opother wrote:
On Nov 21, 4:15 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


continued..


narrower (49 - 51mm) portafilter ?- Hide quoted text -


- Show quoted text -


When I say deeper portafilters are more forgiving I mean in regards
to tamping tecnique not just dose and how hard you tamp. I find the
wider portafilters are more prone to channeling if you don't perfectly
spread out the coffee evenly which can be complicated when it clumps
together which happens often with doser grinders like my super jolly
rather than sprinkle evenly throughout the portafilter.

So I would in addition to adjusting for different size portafilter,
also do whatever you can to ensure as even a dispersal as possible and
tamp with manic perfection. I have been doing this for years and you
may have too ? But I still am not a perfect tamper myself.- Hide quoted text -

- Show quoted text -



I would be interested in any results could you lets us know. My
apologies for be presumptious

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Old 22-11-2007, 07:51 AM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Join Date: Nov 2007
Posts: 2
Default Gaggia Cubika Coffee Machine

for your money.

"Tex" wrote in message
...
Howdy Charles!
It depends on your expectations & restrictions;
* what's your budget
* do you want consistent "God Shots" or do you primarily have milked
drinks
* do you prefer the S/S industrial look that's currently in vogue
* are you willing/capable of buying a machine & upgrading it yourself

There is no *perfect* machine. They're all about compromises; size for
features, convenience for shot quality, price for machine quality, etc.
For my money it's impossible to find another brand of machine in Gaggia's
price range that produces the same quality coffee.
--
Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
http://www.tinyurl.com/2j8jur - Gaggia User's Group
http://www.tinyurl.com/235dfr - BUG is Bunn User's Group (espresso)

"Charles Turner" wrote in message
...
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






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Old 22-11-2007, 05:34 PM posted to alt.coffee, alt.food.coffee, rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

Oh please Bub, enlighten us - which machine in the Gaggia's price
range, $200 - $500, can match them for quality coffee?

Robert Harmon
--
http://www.tinyurl.com/mb4uj - My coffee pages.
http://www.tinyurl.com/2cr3e2 - I have things for sale here.
http://www.tinyurl.com/2j8jur - Gaggia User's Group
http://www.tinyurl.com/235dfr - BUG is Bunn User's Group (espresso)

On Nov 22, 1:51 am, "daveb" wrote:
for your money.

"Tex" wrote in message

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Old 24-11-2007, 12:10 AM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

"Charles Turner" wrote:

| I've had a Cubika machine now for a number of months and it does seem to
| make pretty good coffee.

The Cubika is not an especially good machine; it is essentually a Saeco with
the Gaggia name.

- David R.
--
Less information than you ever thought possible:
http://www.demitasse.net


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Old 25-11-2007, 05:51 AM posted to alt.coffee, alt.food.coffee, rec.food.drink.coffee,uk.food+drink.misc
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On Nov 23, 7:10 pm, (D. Ross) wrote:
"Charles Turner" wrote:

| I've had a Cubika machine now for a number of months and it does seem to
| make pretty good coffee.

The Cubika is not an especially good machine; it is essentually a Saeco with
the Gaggia name.


made in the same sweatshop.

gaggia = saeco saeco = gaggia
  #22 (permalink)   Report Post  
Old 26-11-2007, 12:23 AM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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On Wed, 21 Nov 2007 08:56:56 +0100, Giusi wrote:


"Charles Turner" ha scritto nel messaggio
...
Guys,

I've had a Cubika machine now for a number of months and it does seem to
make pretty good coffee.

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 your machine, but if you go to www.davidlebowitz.com, David
went to Illy's university of caffé and did a terrific article about the


Do you have a more specific link? All I found at www.davidlebowitz.com were
broken links. Searching for 'crema' returned nothing.
  #23 (permalink)   Report Post  
Old 26-11-2007, 03:17 AM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

the thermostats have very wide allowable tolerances, for one thing.

dave

"Ralph" wrote in message ...
Hi,

just an amateur here, but I noticed a distinct difference between even
machines of the same make and model.

I've noticed that the temperature that the water is heated to, influences
the crema.
I can't say what effect either the coffee, or the machine timing would
have on it, though.
Coffee is a complex drink, with many variables going into a recipe.
Unless you can isolate everything, you'll always have differences.
- kinda like wine, that way.


"Charles Turner" wrote in message
...
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




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Old 26-11-2007, 08:42 PM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine


"AZ Nomad" wrote in message On Wed, 21 Nov 2007 08:56:56 +0100, Giusi
wrote:


"Charles Turner" ha scritto nel messaggio
...
Guys,

I've had a Cubika machine now for a number of months and it does seem to
make pretty good coffee.

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 your machine, but if you go to www.davidlebowitz.com, David
went to Illy's university of caffé and did a terrific article about the


Do you have a more specific link? All I found at www.davidlebowitz.com
were
broken links. Searching for 'crema' returned nothing.


Yep that's a typo on the surname spelling, if the following dosn't wrap type
type davidlebovitz and Illy into any search engine.
http://www.davidlebovitz.com/archive...g_perfect.html

Bertie


  #25 (permalink)   Report Post  
Old 26-11-2007, 10:28 PM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

On Mon, 26 Nov 2007 20:42:06 -0000, Bertie Doe wrote:



"AZ Nomad" wrote in message On Wed, 21 Nov 2007 08:56:56 +0100, Giusi
wrote:


"Charles Turner" ha scritto nel messaggio
...
Guys,

I've had a Cubika machine now for a number of months and it does seem to
make pretty good coffee.

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 your machine, but if you go to www.davidlebowitz.com, David
went to Illy's university of caffé and did a terrific article about the


Do you have a more specific link? All I found at www.davidlebowitz.com
were
broken links. Searching for 'crema' returned nothing.


Yep that's a typo on the surname spelling, if the following dosn't wrap type
type davidlebovitz and Illy into any search engine.
http://www.davidlebovitz.com/archive...g_perfect.html


I thought it looked like a %#(%^(#&(%#% phishing site. They should be
outlawed and the people who have created them locked up for life.



  #26 (permalink)   Report Post  
Old 27-11-2007, 08:39 AM posted to alt.coffee,alt.food.coffee,rec.food.drink.coffee,uk.food+drink.misc
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Default Gaggia Cubika Coffee Machine

lockjaw wrote:

| On Nov 23, 7:10 pm, (D. Ross) wrote:
| "Charles Turner" wrote:
|
| | I've had a Cubika machine now for a number of months and it does seem to
| | make pretty good coffee.
|
| The Cubika is not an especially good machine; it is essentually a Saeco with
| the Gaggia name.
|
|
| made in the same sweatshop.

No, just under the same company. Saeco owns Gaggia (actually, a French
multinational owns both), and they are increasingly mixing and matching
parts, but the Gaggia gruppo is made in Milano (I guess moving to China),
while IIRC Saeco gruppo is made in Bolgna.

- David R.
--
Less information than you ever thought possible:
http://www.demitasse.net


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