We owned a decent Starbucks brand Barista machine, and it did a perfectly acceptable job of making our morning espresso. As I got fussier and fussier about the quality of my espresso, I struggled with the lust to upgrade to a better machine, but I couldn’t justify the expense. Then I busted the portafilter of the Barista machine, and finally we had our excuse.
We purchased a Rancilio Silvia, and the quality of the coffee is much better. However, the machine is much more temperamental. At first we pulled topnotch 25 second shots, but then as time went by, the water rushes through the grounds much more quickly and leaves virtually no crema whatsoever. The only variable is that we buy ground coffee and the first shots used newly ground coffee and the present shots are using week-old coffee. Do you think this is the problem? The current shots still taste good, but of course are not as syrupy and thick as the 25-second pulls.
This espresso obsession is exhausting. Why can’t I get into something easier, like audiophilism or Italian sports cars?
I know that’s the problem (well, not know, but since we have the same experience based on the same variable, I’m pretty damned sure). I actually buy whole beans, and grind them before brewing, and even still when the beans are more than a week old, the physical quality of the brew plummets. The best thing to do is to buy coffee every week (for me, that means a quarter pound a week, and few places sell such a small quantity, but you may be lucky enough to be making espresso for more than one person).
Have you asked your question at CoffeeGeek.com?
I am not enough of an geek myself to comment, but it seems to me that you went from your Barista to a pretty fancy machine.
Our machine, a Solis superautomatic, grinds the beans itself right before brewing, and the crema is great.
CoffeeGeek.com is such a tangled labyrinth of reviews, opinions and technical discussions that I felt quite overwhelmed. I did find statements that “fresh-ground beans are important”, etc., but nothing as specific as what I was looking for. I trust the Dopers’ more on-point, detailed advice.
I revive this thread to admit, shamefacedly, that we caved and purchased a burr grinder in addition to the espresso machine. This has made a universe of difference. The very freshly (and very finely) ground beans do the trick. We have been pulling thick, syrupy, crema-laden shots which are every bit as good as those at the best artisinal espresso houses in the bay area. It’s amazing the difference good ingredients, properly prepared, make.
I hope there aren’t too many typos here. I’m experiencing a definite caffeine buzz today.