Ive owned a Sunbeam EM6910 and matching EM0480 grinder for about 3 months now. Im still yet to get a decent cup of coffee out of them. Now before I go any further I accept this could (more than likely) be me doing the wrong thing. Ive read a million things on the net with anything to do with brewing the perfect shot, etc. Ive watched the DVD from Paul Bassett that came with it, Ive done everything short of going on a baristas course. Im yet to attend the free course that comes with the 6910. I accept this could be my downfall but I want to check one thing first.
Ive seen a great shot on youtube from cremaman http://au.youtube.com/watch?v=88-Lk4I7jbI
In that video, the extraction is like a syrup and that beautiful crema I would just die for. He gets like 90% crema after the pour, too much most would say, thats fine but I would just like to be able to mimmick something like those results. The best crema Ive ever had is maybe 2%. Ive tried different beans from Segafredo, Gloria Jeans, Coffee Club, etc. (all fresh). Ive gone through a ton of beans experimenting with different grind settings. Nothing.
I know you all have better things to do then listen to another noob trying to perfect the pour. I am just at my wits end with what soon maybe an expensive bookend. Can someone give me their details with the coffee beans, the grind setting (EM0480), everything to do with the pour, just so I can get a decent crema and at least I can eliminate the machine as the problem. Im beginning to think it doesnt producee the pressure its suppose to have.
If I can at least eliminate the machine then I can work on me with getting that course done. I need to have confidence in the machine which I am lacking at the moment.
Thanks,
Dave
Narrabeen - NSW.
Ive seen a great shot on youtube from cremaman http://au.youtube.com/watch?v=88-Lk4I7jbI
In that video, the extraction is like a syrup and that beautiful crema I would just die for. He gets like 90% crema after the pour, too much most would say, thats fine but I would just like to be able to mimmick something like those results. The best crema Ive ever had is maybe 2%. Ive tried different beans from Segafredo, Gloria Jeans, Coffee Club, etc. (all fresh). Ive gone through a ton of beans experimenting with different grind settings. Nothing.
I know you all have better things to do then listen to another noob trying to perfect the pour. I am just at my wits end with what soon maybe an expensive bookend. Can someone give me their details with the coffee beans, the grind setting (EM0480), everything to do with the pour, just so I can get a decent crema and at least I can eliminate the machine as the problem. Im beginning to think it doesnt producee the pressure its suppose to have.
If I can at least eliminate the machine then I can work on me with getting that course done. I need to have confidence in the machine which I am lacking at the moment.
Thanks,
Dave
Narrabeen - NSW.

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