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Thread: EM6910 Broken - Looking for Upgrade Advice [$<1000 Budget]

  1. #1
    Junior Member
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    Oct 2017
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    3

    EM6910 Broken - Looking for Upgrade Advice [$<1000 Budget]

    As the title suggests, my Sunbeam EM6910 has finally broken ($200 repair job) and I've decided it would be more a wiser move to invest in a newer machine with much fewer issues.

    I have found the coffee out of the EM6910 to be ok, but obviously, doesn't compare to the commercial quality machines. I am looking at upgrading to either a brand new machine with an extended warranty or to a machine you guys could recommend to a coffee enthusiast who would be using the machine to make 3-4 coffees a day.

    I don't ever use the hot water dispenser so that is not needed and nor am I too concerned with it being a dual boiler but I can appreciate it's usefulness in heat up time and being able to froth at the same time.

    I am currently using the Breville Smart Grind Pro

    Some ideas I had considered based on some of the forum posts on Coffee Snobs to buy brand new:



    Some ideas based for 2nd hand machines based on Coffee Snobs:


    I would appreciate any input and advice... There is so much info out there and machines out there and I know so little!

  2. #2
    Rbn
    Join Date
    Nov 2010
    Location
    Southland NZ
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    441
    I guess I like making old stuff as good as new!
    What does your 6910 need done, and where are you?

    I have replaced the collar, steam thermoblock, thermal fuse and magnetic water level sensor on mine, as well as some group head seals.
    10,000 shots pulled from it, and my coffee taste buds might not be very "tuned in" but I think the flat whites I make compare well, with most that I buy from cafes.

    Not from experience, but from reading on here, a 7000 is more of the same, some say not as good as a 6910, and a similar speced Breville is likely to be the same.

    So if you want a jump in quality I think you are going to have spend quite a bit more.
    Have a search on here, there are some good recommendations by those who know about this.

  3. #3
    Junior Member
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    Oct 2017
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    Quote Originally Posted by rawill View Post
    What does your 6910 need done, and where are you?
    I am in Newcastle, NSW. I bought the machine 2nd hand last year for $150 and had it serviced including replacing the mainboard which set me back another $120ish. It has recently stopped working and the quote of $200 is to "dismantle and clear blocked lines and sticking solenoid, descale and service machine."

    I don't know if this is an expensive repair, but along with that I have noticed in the past few months whenever I am extracting, it leaks out the head of the casket-making me think there is a crack somewhere (going of some posts here of similar issues)

    I have replaced the collar, steam thermoblock, thermal fuse and magnetic water level sensor on mine, as well as some group head seals.
    10,000 shots pulled from it, and my coffee taste buds might not be very "tuned in" but I think the flat whites I make compare well, with most that I buy from cafes.
    I have never found the quality of the coffee i have made from my machine nor my 2 other friends who have owned one for 4+ years has ever compared to cafe quality - perhaps I just have pompous tastebuds

    Not from experience, but from reading on here, a 7000 is more of the same, some say not as good as a 6910, and a similar speced Breville is likely to be the same.
    My reasoning for going towards a new machine is the warranty aspect - having dumped a decent amount into it - i'm wondering if saving the $200 towards a new machine with 5 yrs warranty my be a better use of my $$

    So if you want a jump in quality I think you are going to have spend quite a bit more.
    Have a search on here, there are some good recommendations by those who know about this.
    I have had a search and keep arriving at the italian machines - however is there anything under the $1k mark which will yield similiar results?

    Thanks!

    Mctootee

  4. #4
    Rbn
    Join Date
    Nov 2010
    Location
    Southland NZ
    Posts
    441
    Ouch, replacing the mainboard. I guess I did not say, I did the maintenance on my machine myself.
    Hence no Labour charges.

    I think you would be well advised to see if you can "have a go" on a 7000, or similar Breville to see if it suit your taste buds.
    Quite a few people on here will probably chime in, LeroyC, Tampit, Journeyman, and others who seem to know about 6910s and 7000s.

    Re the quality of your shot.
    I should not say this, will sound a bit pompous!

    Just wondering on your beans, freshness etc, and how fine you grind, how hard you tamp, what pressure you get in the extraction.

    I have 2 x 6910s, the pressure guage reads differently on each, but I grind and tamp to a level that is close to choking, but not quite.
    I also use VST baskets, and a naked/bottomless P/F to see what I am up to.

    Then again, as I said, maybe my taste buds are not up to the job.

    All the best in your journey of discovery to the "best possible shot".

  5. #5
    Senior Member
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    Aug 2013
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    Rockingham W.A.
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    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by Mctootee View Post

    I have never found the quality of the coffee i have made from my machine nor my 2 other friends who have owned one for 4+ years has ever compared to cafe quality - perhaps I just have pompous tastebuds

    Mctootee
    I have been training baristas since the '70's and most cafes cannot get anywhere near the quality of coffee I get at home. What do I have for espresso these days? 2 Mahlkonig Vario grinders, 2 6910's and a 7000. I also have a Bo-ema RR45 grinder / 2 group La Pavoni combo which are only dragged out for major parties. Previous 110V and 220V GS3 and Electra manual lever owner (divorce casualties). I mainly use LMs at the various cafes where I train staff.

    I suggest you consider all 4 "m parts" of the coffee equation, starting with the roast and the grinder. In your case, if you cannot get better than 98% of cafes then your roast is the first suspect, followed by your grinder then your technique.

    TampIt
    PS: cafes are there to mass produce coffee. It is incredibly difficult to attain and maintain a really high standard in that environment. Even just keeping the grinder & machine clean(ish) is an issue.
    rawill likes this.

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