We have had our coffee machine, Gaggia Classic, for about 6 months now which i modd with the silvia steam wand. I love to use and am getting better at the microfroth but i feel the serious lack of Crema is holding back my latte art skills.... My excuse anyway.
The Crema that is there dissapears before i finish heating the milk.
Ive noticed that when i start to brew the coffee it is a nice dark colour then within a couple of seconds it looks like dirty water.
Could anyone lend some advice? is it a lack of pressure? is it our grinding machine (Delonghi KG39 little portable thing with a blending blade)? bad tamper technique? I heat the machine up and purge as recommended..