Help! My Crema dissipates, and tastes bitter, like soot...

Hello,
I just recently purchased a 2-cup Brikka after having recently read so many great reviews on the internet. I've been doing research for weeks and so needless to say I was very anxious to put it to use the moment I received it. Anyway, I got it yesterday, and ran it 3 times as the manual suggests, using Illy Fine Grind Espresso coffee. I finished with that process and have since been trying to make actual coffee.

But here's what's happening: the crema is not as full and creamy as I've seen it in the videos online, and it dissipates quickly. That's not a huge deal, but what's worse is the fact that the crema (and coffee overall) tastes bitter, and not rich and sweet like I had expected. Owing to the bitterness is also this soot-like taste of the crema; that is, I can sort of taste the grinds or something. Another way I might describe it is "ashy." I feel like I should taste more of the natural cream, but I can't get past this ashy quality. Is it normal, or am I doing something wrong? Mind you, I have tried different grind settings: the Illy fine grind (pre-ground in the can), and another good quality bean I ground myself and experimented with coarse, medium, and fine (though less fine than espresso). Here are my most recent settings:

Of course I also leave the top up as recommended, and turn off the heat as soon as it starts to burst. Then I let the crema do its magic for about 3 seconds and pour. In fact, I'd say I pretty much follow every video online that I've seen, such as this one: http://video.google.com/videoplay?docid=-1989209189422853018

So, what might I be doing wrong considering my settings above? The crema dissipation is a minor issue to me, but the ashy flavor on top is just bad and bitter. Shouldn't it be smooth, creamy, and tasty on top?



Posted by jwing on Sun, Aug 17, 2008, 12:43 Permalink

Article category: Brewing tips
Article keyword: crema bitter

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: I think you do not have enough water. I usually fill to one or two mm below the cup line.

Also, add more grinds. I put the grinds in loosely. I do not tamp them down, nor do I tap the side. I fill until there is a mound about 3 to 4 mm about the rim of the basket, after I screw on the top. I realise that screwing on the top might compress the grounds a bit; however, there is quite a bit of space since they were put loosely in the basket.

I also, shake up the can or jar where I store my grinds, to add a bit of air. Of course if you are grinding fresh, you do not have to do this.

The Brikka needs loose and 'fluffy' grinds to work well and to make a nice crema.
anonaymous
Posted by a non-member on Thu, Aug 21, 2008, 01:53

tamping is bad?: why is tamping the coffee down bad?  I tamp down the coffee so the basket is almost full on my 4-cup brikka and it tastes great to me.. sure is strong too.


coffeefiend
Posted by a non-member on Thu, Aug 21, 2008, 12:16

tamping with a brika.....: The issue with tamping is that you might build up too much pressure in the bottom chamber.  That's why tamping is not recommended.  I guess you *can*, but just make sure the pressure valve is pointed in a safe direction.   Steam and scalding water can sting a little.  ;-)

Posted by goodstuff1313 on Thu, Sep 25, 2008, 16:04

Re: Crema Problem:

Any of the following may help...

Try filling the coffee chamber to the level top and do not tamp it down. 

Try using Reverse Osmosis water as it produces mounds of Crema.  All serious "coffee houses" use filters on their espresso machine water supply to ensure your coffee is excellent every time. Also, hard water isn't the ideal for producing crema so that may be relevent?

Preheating your cup with some hot water in the microwave makes crema lasts longer too, or if using milk or sugar, add the two together in the cup and heat in the microwave until steaming but not cooking.  Then add the coffee to the cup.

The little booklet says use high heat and that can make a big difference in crema production as the water will come through under higher pressure and that's what makes the crema form.

Leave the heat on for those 3 seconds instead of turning it off right away... that will also produce more crema.  Hope that helps some.

Good Luck!


Posted by Graceeh on Tue, Oct 21, 2008, 16:59





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