Hi all
This is my first post; please be gentle
Ive had my BES860 for around 6 months now. It came with both "single wall" and "double wall" filter baskets (I believe this is synonymous with "unpressurised" and "pressurised" baskets???). Also note that this machine has a built-in burr grinder.
The double wall filters are touted as able to produce a perfect coffee every time. Until recently, Ive been using these double wall baskets. They produce OK shots, however the pour is only ever 10 seconds long for a single shot. On top of this, the pour is erratic and tends to splash a lot in the cup, yielding awful bubbles in the crema. The crema is acceptable, however I dream of a pour and crema such as this: http://www.au.jura.com/jura_coffee_crema.jpg
I figured that the problems must have come with the amateurish double wall filter baskets, so I tried switching to the single wall baskets. I dialled the fineness of the grind up a little (and adjusted dose accordingly), and ended up with a 5-second pour, very watery espresso and pathetic crema. Of course, I dialled the fineness up incrementally, producing the same results. Even at the finest setting on the grinder, a very large dose and very firm tamp, I still get pathetic crema, a too-fast (and splashy) pour and espresso that lacks the viscosity that I have seen elsewhere.
I have used both supermarket beans and beans from small boutique coffee houses. (Neither of which I expect to be exceedingly fresh, admittedly...) This may explain my lack of crema, but surely it doesnt explain the fast pour and thin espresso...?
In short, I get better results from the double wall filter, which seems counter-intuitive, provided I have my grind, dose and tamp dialled in correctly.
Thanks in advance,
-James
This is my first post; please be gentle

Ive had my BES860 for around 6 months now. It came with both "single wall" and "double wall" filter baskets (I believe this is synonymous with "unpressurised" and "pressurised" baskets???). Also note that this machine has a built-in burr grinder.
The double wall filters are touted as able to produce a perfect coffee every time. Until recently, Ive been using these double wall baskets. They produce OK shots, however the pour is only ever 10 seconds long for a single shot. On top of this, the pour is erratic and tends to splash a lot in the cup, yielding awful bubbles in the crema. The crema is acceptable, however I dream of a pour and crema such as this: http://www.au.jura.com/jura_coffee_crema.jpg
I figured that the problems must have come with the amateurish double wall filter baskets, so I tried switching to the single wall baskets. I dialled the fineness of the grind up a little (and adjusted dose accordingly), and ended up with a 5-second pour, very watery espresso and pathetic crema. Of course, I dialled the fineness up incrementally, producing the same results. Even at the finest setting on the grinder, a very large dose and very firm tamp, I still get pathetic crema, a too-fast (and splashy) pour and espresso that lacks the viscosity that I have seen elsewhere.
I have used both supermarket beans and beans from small boutique coffee houses. (Neither of which I expect to be exceedingly fresh, admittedly...) This may explain my lack of crema, but surely it doesnt explain the fast pour and thin espresso...?
In short, I get better results from the double wall filter, which seems counter-intuitive, provided I have my grind, dose and tamp dialled in correctly.
Thanks in advance,
-James



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