I am struggling to get any semblence of a good pour from my Ikon at the shop.
The pour is thin and watery and drips through the PF rather than runs and the crema dissapates within a few seconds (and is thin at best). It drips no matter how coarse the grind, how much (or little) coffee is put in etc
I have the Krups double filter (non pressurised).
The beans are freshy roasted.
The beans are ground in the morning, sealed in airtight container and used same day. I know, not ideal, but its the best I can do. My old machine (Melitta Cappucino) would produce Crema that would stay under the same conditions (beans ground in the morning) so it can be done.
I leave the PF in the machine until the steaming is done (so I dont get an explosion), but when I remove the PF, the puck is fractured, usually in a + on the top of the puck.
The Ikon I have has a curved shower head, not flat, the coffee in the filter (after the shot) is curved like it.
I have seen pictures of the Ikon (from 22a IIRC) with a good crema shot.
What are some peoples dosing techniques with the Ikon, how much below the rim of the PF once tamped?
Fractured puck, is that from too much coffee?
The PF has a black plate in the bottom, similar to "the graeme" from a 6910, but doesnt look like it can be removed (there is the eject button which would create a 3rd opening at the bottom of the PF) I dont think this is crema enhancing, or flow restricting, am I wrong?
Cheers
Sen
The pour is thin and watery and drips through the PF rather than runs and the crema dissapates within a few seconds (and is thin at best). It drips no matter how coarse the grind, how much (or little) coffee is put in etc
I have the Krups double filter (non pressurised).
The beans are freshy roasted.
The beans are ground in the morning, sealed in airtight container and used same day. I know, not ideal, but its the best I can do. My old machine (Melitta Cappucino) would produce Crema that would stay under the same conditions (beans ground in the morning) so it can be done.
I leave the PF in the machine until the steaming is done (so I dont get an explosion), but when I remove the PF, the puck is fractured, usually in a + on the top of the puck.
The Ikon I have has a curved shower head, not flat, the coffee in the filter (after the shot) is curved like it.
I have seen pictures of the Ikon (from 22a IIRC) with a good crema shot.
What are some peoples dosing techniques with the Ikon, how much below the rim of the PF once tamped?
Fractured puck, is that from too much coffee?
The PF has a black plate in the bottom, similar to "the graeme" from a 6910, but doesnt look like it can be removed (there is the eject button which would create a 3rd opening at the bottom of the PF) I dont think this is crema enhancing, or flow restricting, am I wrong?
Cheers
Sen

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