I just bought my first espresso machine, an "Avanti Compact" model, from a private seller. It is a little known manual house brand machine that is made in Italy (by who, I'm not sure), circa 90's perhaps. Having never used an espresso machine before, apart from stovetop moka pots, I find I am unable to make "crema" with this machine. I am now starting to wonder if the machine itself is unable to make crema; either because of some defect I know nothing about, or it just isn't up to par. It is a pump-driven machine with quality parts, ie. heavy brass non-pressurized portafilter, but whether it goes to 9 bar or 15, etc. I don't know. It's a discontinued model, can't get info on it.
I use a whole bean espresso from Costco called "Moretto" brand. I grind using the Braun KMM30 (aka Type 3045) variable burr grinder, from settings 3 to 5, as suggested by the seller. The shot takes about 25 seconds, a standard time, from the time the button is pressed. I tamp using a plastic tamper, with about as much pressure as I can get on it. (Anyway, it's not the tamper or the grinder. The seller showed me a perfectly fine crema on his Saeco Aroma, with the same tamper and he uses the same grinder). I've tried another brand of coffee as well. The closest I've ever come to crema on this machine is a tiny bit of blond foam that quickly went away. What is wrong here?
I use a whole bean espresso from Costco called "Moretto" brand. I grind using the Braun KMM30 (aka Type 3045) variable burr grinder, from settings 3 to 5, as suggested by the seller. The shot takes about 25 seconds, a standard time, from the time the button is pressed. I tamp using a plastic tamper, with about as much pressure as I can get on it. (Anyway, it's not the tamper or the grinder. The seller showed me a perfectly fine crema on his Saeco Aroma, with the same tamper and he uses the same grinder). I've tried another brand of coffee as well. The closest I've ever come to crema on this machine is a tiny bit of blond foam that quickly went away. What is wrong here?

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