Please excuse my ignorance, or if this is posted anywhere before, but Ive got a general question the thickness of my shots with a gaggia classic (with pressure mod) and isomac grinder.
My question is how thick should the crema be with a shot? Ive read around that the crema should be generally about 3 mm in general (not taking into account the age /type of beans used, grind type... etc)
Im only wondering as Im using a quite fine grind, espresso dark roast beans, a correct 25-30 shot, but tamping quite hard (and polishing/ tapping), and filling the coffee in the portafilla so it fits in snugly... Yet, my pucks are watery... If I change to anything less (eg less coffee, less grind fineness, or less pressure while tamping, my shots are too quick and the crema is too light coloured and thin)
This is about as thick as my crema gets, especially when trying different types of beans, roasts, and even home roasts...
Oh, and Ive also tried heating/ not heating the pf, glasses and allowing the boiler to be on for about 1/2 hr before pouring...
Also, does the crema supposed to change colour if it sits for a while, as mine gets darker the longer it sits...
Anyway, any help would be greatly appreciated.
Thanks
Dom
My question is how thick should the crema be with a shot? Ive read around that the crema should be generally about 3 mm in general (not taking into account the age /type of beans used, grind type... etc)
Im only wondering as Im using a quite fine grind, espresso dark roast beans, a correct 25-30 shot, but tamping quite hard (and polishing/ tapping), and filling the coffee in the portafilla so it fits in snugly... Yet, my pucks are watery... If I change to anything less (eg less coffee, less grind fineness, or less pressure while tamping, my shots are too quick and the crema is too light coloured and thin)
This is about as thick as my crema gets, especially when trying different types of beans, roasts, and even home roasts...
Oh, and Ive also tried heating/ not heating the pf, glasses and allowing the boiler to be on for about 1/2 hr before pouring...
Also, does the crema supposed to change colour if it sits for a while, as mine gets darker the longer it sits...
Anyway, any help would be greatly appreciated.
Thanks
Dom

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