Well after numerous trials to maintain a consistent crema with the Via Venezia see (Inconsistency with Crema posted under Brewing Equipment Entry Level (Sub $500) I’m still at a standoff. As I write I am currently enjoying a hands down knock out cup of coffee from this machine which initiated my original inquiry. How I produced it I still don’t know? Don’t get me wrong I still manage to pour great shots with the VV but I’m looking for more consistency. I have read numerous accounts from members of this forum and others have certainly learnt a great deal. Returning to my original post I have tried to reverse engineer my steps to see what I might be either doing wrong and sometimes right. Excluding the operator off course this is where I am up today.
No(1) I cannot blame the beans as they are freshly made with a popcorn maker or purchased direct from a local roaster
(No 2) The equipment is kept clean with water replaced for each operation.
(No3) The grinder is of concern as it is a Krups conical which is frowned by some users.
The dilemma with that and to its defense is that some members mention that the VV is very forgiving with poor grinding methods because of its false crema capacity. So to some degree that excuses me from blaming the grinder entirely or does it ? I hope someone out there can clarify this a bit more. I read up on the pressurized portafilter which comes with the VV and removed the spring as suggested by some. That part of the exercise was a failure as I tried the Krups to grind at various settings and it did not produce a satisfactory outcome. After nearly 400g of coffee I gave that a miss. So on that level that seems to point to the grinder one would think and yet as it is mentioned by other postings that the VV is very forgiving because of the false crema capability. Perhaps there may be others out there that have used a Krups with another type of coffee machine that could give some comments either way. That way I can weigh up whether an upgrade is needed
Many Thanks
No(1) I cannot blame the beans as they are freshly made with a popcorn maker or purchased direct from a local roaster
(No 2) The equipment is kept clean with water replaced for each operation.
(No3) The grinder is of concern as it is a Krups conical which is frowned by some users.
The dilemma with that and to its defense is that some members mention that the VV is very forgiving with poor grinding methods because of its false crema capacity. So to some degree that excuses me from blaming the grinder entirely or does it ? I hope someone out there can clarify this a bit more. I read up on the pressurized portafilter which comes with the VV and removed the spring as suggested by some. That part of the exercise was a failure as I tried the Krups to grind at various settings and it did not produce a satisfactory outcome. After nearly 400g of coffee I gave that a miss. So on that level that seems to point to the grinder one would think and yet as it is mentioned by other postings that the VV is very forgiving because of the false crema capability. Perhaps there may be others out there that have used a Krups with another type of coffee machine that could give some comments either way. That way I can weigh up whether an upgrade is needed
Many Thanks

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