Bubbly crema

[bw_clarke]

Hi,

Im new to CS - have recently upgraded my machine of 10 years to a new Sunbeam Cafe Series and burr grinder. Came across your website when I was researching different machines so figured I should join!

Forgive my ignorance but the question I am seeking help with is this. When my shot filters through the basket into the cup it seems to have like a bubbly surface. Is this normal? Ive tried a few different things like changing the settings on my grinder and/or the pressure applied with the tamper because I thought that might have been contributing to it but it hasnt made much of a difference.

The beans I am working with are from gloria jeans, picked them up yesterday

Happy to take on any words of wisdom...!

[Penny_Waites]

Re: Bubbly crema

Hi there tax lord.
Firstly. You should look at changing your beans as Gloria Jeans will not be freshly roasted. Look for a fresh roaster near you or buy some beans from Andy or one of the site sponsors listed on the left hand side of the forum. Fresh beans will make a huge difference to the quality of your coffee.
Next : Does you machine have a pressurised basket? I am no expert, but I think that pressurised baskets (aka crema enhancing features) will cause this. There are some posts on this forum on the issue in which it is suggested that you remove the pressurised basket insert. Hopefully someone who has done this will post something soon.

[Wushoes]

Re: Bubbly crema

Gloria Jeans will not be freshly roasted

How can you be sure?

Bubbly crema can also be caused by overly fresh coffee.

[Penny_Waites]

Re: Bubbly crema

Gloria Jeans will not be freshly roasted

How can you be sure?

Bubbly crema can also be caused by overly fresh coffee.

Well you got me there. I cant be sure. So maybe the problem is caused by the overly fresh beans provided by Gloria Jeans. :
Or maybe it is explained by a pressurised "crema enhancer"?

[wholeshotalove]

Re: Bubbly crema

So maybe the problem is caused by the overly fresh beans provided by Gloria Jeans

Wooooooohohohohoh waahahaha hehe ;D

[Fresh_Coffee]

Re: Bubbly crema

Hello t_l,  welcome to CS.

Huh???? I have no opinion of the GJ brand one way or the other and have nothing to do with them but really, I cant see anything wrong with Davids answer. His reply is technically correct when he writes "....bubbly crema can also be caused by....."

In any case buy some other coffee from another supplier and see if you get the same kind of production given you will have to re adjust your grinder and firm up a proper repeatable technique for whatever you buy to get the bect effect you can from it and your equipment.

Is it the coffee or the machine? Some machines with some pressurised group handles will result in a different crema to that produced by some machines not using pressurised group handles.

Incidentally how is the coffee?

Should you be concerned about the crema if the coffee is good?

The question is technically impossible to answer without someone being on the spot to see what happens.

Alternately you could post some photos or a video so that other CS members can respond with their opinions.


Hope this helps.

Regardz,
Attilio
very first CS site sponsor

[bw_clarke]

Re: Bubbly crema

Thanks for your comments

To answer your question the coffee has been ok, its not the same as what I would expect from a cafe at $4 a throw but its drinkable (at least by my standards). I guess in reality the bubbly effect in the crema is largely irrelevant as you suggest if the flavour is there... although it would be nice to master some art effect with the pour seeing as though I have blinged up the hardware compared to what I had previously...

Ill be out and about this week doing stuff so Ill look up a local roaster and see about getting some different beans. Anyone know a good one in the Newcastle area?

Also what is the difference between a pressurised v non-pressurised basket and how do I tell the difference? Im just using what came in the box although there are single floor and dual floor baskets which I am still trying to work out but having great fun trying

[Stan]

Re: Bubbly crema

The pressurised baskets have one small hole in the bottom of them. The non pressurised - if you look through them you can see lots of holes. That is if your Cafe Series is a 6910.

[Kevo]

Re: Bubbly crema

Hi T L,
A bit difficult to suggest suppliers of fresh coffee in the Newcastle (or any) area without upsetting site sponsors on this site.
Real coffee (a site sponsor) at Lorn just over the Belmore bridge sells great fresh roast coffee.
There are a few others in the Newcastle area, so try a search engine or you can PM me for the details. I am in Maitland and happy to share a coffee and any info you may need.
Attilio has given some good advice in his post and I am not sure how "fresh" GJs coffee would be? : Well, I suppose I do know.  :-?
I had a Saeco Via Venezia that has a pressurised handle and I recall that the crema produced bubbles.

To answer your question the coffee has been ok, its not the same as what I would expect from a cafe at $4 a throw but its drinkable (at least by my standards).

It seems you have some ground to cover on fresh coffee making. If I produce a coffee no better than most cafes, I am really disappointed! :-[ However, simply put; if you are satisfying your standards then you will enjoy the journey.
Kevo

[bw_clarke]

Re: Bubbly crema

Thanks for your help everyone

Is there a preference to using the pressurised v non pressurised basket? I just checked my old machine and they were pressurised as well, not sure if thats a cheats method for your average home user

Since owning the new machine each time Ive tried the non-pressurised basket I cant seem to get much crema happening at all

One thing I have noticed is that the flow rate seems a bit fast despite the gauge thingy suggesting the extraction is within the ideal zone. Perhaps a slower extraction would solve my issue...?

[wholeshotalove]

Re: Bubbly crema

With your Sunbeam machine, if you are grinding fresh, on demand, use the comercial baskets. The presurised baskets are designed for those that use pre ground coffee. It helps to enhance the crema (as pre ground is usually a touch stale, it is hard to develop good crema, hence the reason why the pressurised baskets help).

On the gauge, aim for the black area mate, this is the area for best extraction, the brown areas run a touch fast. Make your grind size a little finer, this will slow down the rate of flow, hope that helps.

[bw_clarke]

Re: Bubbly crema

Yep, grinding fresh straight into the basket. Got to say I am digging my new grinder, sooo much better than the pre-ground supermarket variety!

Thanks for the tip - Ill grind a little finer and aim for the black area

Wrong time of year to buy a new machine... 3 weeks holiday means it will cost me a small fortune in beans before I go back to work ;D

[GregWormald]

Re: Bubbly crema

It helps to enhance the crema (as pre ground is usually a touch stale, it is hard to develop good crema, hence the reason why the pressurised baskets help).

The only part Id quarrel with is the above--fake crema is fake crema and the pressurized baskets do nothing for good crema. Otherwise, what he said.

Greg