hi there, been reading and have seen a few things about pressurised baskets and how they arent great???
i have a brand new sunbeam cafe crema and from what i can gather they are pressuried???
i am pretty happy with the taste of the shots, now that ive sussed out how hard to tamp ect, but they are definatly running out too fast...(30mls in 20-22 seconds) also there are a few spurts as the shot comes out... is this the pressurised basket???
i have read about people cutting out the bottom layer (???) and also talk about getting non pressurised baskets???
are these also known as naked baskets???
some more info regarding this would awesome....
i have a brand new sunbeam cafe crema and from what i can gather they are pressuried???
i am pretty happy with the taste of the shots, now that ive sussed out how hard to tamp ect, but they are definatly running out too fast...(30mls in 20-22 seconds) also there are a few spurts as the shot comes out... is this the pressurised basket???
i have read about people cutting out the bottom layer (???) and also talk about getting non pressurised baskets???
are these also known as naked baskets???
some more info regarding this would awesome....

). The coffee certainly improved in taste. If you move to an unpressurised basket you will have adjust your grind as with the pressurised basket the size of the grounds is not as important as when you use the unpressurised lasket. Good luck
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