Hi all,
I have just purchased my first espresso machine and grinder ;
Grinder : Breville Smart Grinder (BCG800)
Machine : Sunbeam Cafe Crema 2 (EM4820)
I'm still playing around with grind sizes and how firmly to tamp - but am happy so far with what I was able to make on my first attempts (I expected worse before I learnt the art!).
But I'd like to quickly get to the place where I'm getting the best out of them that I can.
Finding the line between the coffee coming through too quickly or too slowly is going to take me some experimenting I think - but that's Ok.
Even though this is my first post on coffee snobs (please be gentle!), I have been lurking here for a little while and have read discussions about how little things people do to change their machines/grinders. (eg. pressurrised vs un-pressurrised baskets etc). And the processes people use.
I admit to being a little lost at understanding all the terminology though (I've been reading it, but don't always understand exactly what they mean).
As a complete noob, is anyone able to offer any general hints and tips about how to get the best out of my two new purchases?
Are there any parts/accessories which I should definitely look at changing? (and where should I get those)?
Any general tips on how the process I should know? I've read I'm supposed to aim for about 30 mls in 30 seconds - but I haven't been able to get there yet - it's been either too fast or only dripping through too slowly.
I enjoy both short blacks and latte - though milk texturing is something I am not doing very well yet.
Can anyone please give me some starting advice?
Both on the "how" and also if there are any bits I should change?
Much thanks,
Chris
I have just purchased my first espresso machine and grinder ;
Grinder : Breville Smart Grinder (BCG800)
Machine : Sunbeam Cafe Crema 2 (EM4820)
I'm still playing around with grind sizes and how firmly to tamp - but am happy so far with what I was able to make on my first attempts (I expected worse before I learnt the art!).
But I'd like to quickly get to the place where I'm getting the best out of them that I can.
Finding the line between the coffee coming through too quickly or too slowly is going to take me some experimenting I think - but that's Ok.
Even though this is my first post on coffee snobs (please be gentle!), I have been lurking here for a little while and have read discussions about how little things people do to change their machines/grinders. (eg. pressurrised vs un-pressurrised baskets etc). And the processes people use.
I admit to being a little lost at understanding all the terminology though (I've been reading it, but don't always understand exactly what they mean).
As a complete noob, is anyone able to offer any general hints and tips about how to get the best out of my two new purchases?
Are there any parts/accessories which I should definitely look at changing? (and where should I get those)?
Any general tips on how the process I should know? I've read I'm supposed to aim for about 30 mls in 30 seconds - but I haven't been able to get there yet - it's been either too fast or only dripping through too slowly.
I enjoy both short blacks and latte - though milk texturing is something I am not doing very well yet.
Can anyone please give me some starting advice?
Both on the "how" and also if there are any bits I should change?
Much thanks,
Chris

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