Hi there. I am new to this group and to home barista. I just purchased a vintage quick mill espresso machine. Still trying to figure out how to make a good shot....currently, while they taste good, they are thin and without crema. Experimenting with various grinds (bought a hario hand grinder), tamps, settings etc. The most curious part is the water volume control knob on the machine. Not sure what to do with that. Would love to hear from others with advice on similar machines or anything related. Thanks,
Hi there. I am new to this group and to home barista. I just purchased a vintage quick mill espresso machine. Still trying to figure out how to make a good shot....currently, while they taste good, they are thin and without crema. Experimenting with various grinds (bought a hario hand grinder), tamps, settings etc. The most curious part is the water volume control knob on the machine. Not sure what to do with that. Would love to hear from others with advice on similar machines or anything related. Thanks,
Welcome to CG, Lisa. We are here to help. Please try not to post a question multiple times though as it clutters the forum.
What model of Quick mill is this machine? (So we can figure out which knob you're referring to)
How fast are the shots produced? (How many seconds does it take to make 2oz of coffee?)
In my experience, thin espresso with no crema can only be the result of two things: Number one is stale beans, Number two is a grind that is way too coarse.
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