How do I fix the espresso machine to where there is the proper texture and amount of crema per shot?
I recently started a new barista job and they are using an Aetoria fully automatic. Anytime I pull a shot the creama comes out bubbly and thin. It also dissapates in about 1 - 2 seconds.
I know this is wrong but im not sure what could be causing it or how to fix it... Any Ideas???
Thanks
-Jazz
Replies to This Discussion
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Permalink Reply by Jasmine Arielle Grantham on
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I would love to. I want to learn everything there is about coffee but I live in Louisiana and there really isn't anything in the town I live in. I would have to move just to be able to work at a proper cafe and the income of a barista just isn't enough to cut it currently. I am trying to convince corporate management to do a trade in for a Manual but i'm still pretty new at this particular cafe.
-Jaz
Bryan Wray said:Your passion exceeds that of the company you work for. It is time to look elsewhere.
Any shop that doesn't trust it's baristas to make adjustments to equipment in order to keep up with the constantly changing weather, beans/blend, etc is a shop that will never seek quality.
It sounds like you are passionate about quality coffee and you have given every indication that the operation you work for didn't care about quality when it started (installed a super-automatic) and doesn't care about quality now (won't train baristas how to use and adjust it).
If coffee is something that you feel you have a passion growing for and it's something that you want to gain a deeper knowledge for it sounds like you need to start seeking employment elsewhere.
-bry
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Permalink Reply by Brady on
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Out of curiosity... which temp is "holding at 115 deg C", and which pressure is 5-6 bars?
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I'm going to say both because all the machine gives me is one screen saying 114C and it only has one temp gauge but two pointers, there is one to the left that point between the 5-6 bar and the one on the right points between the 3-4
Brady said:Out of curiosity... which temp is "holding at 115 deg C", and which pressure is 5-6 bars?
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Permalink Reply by Bryan Wray on
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It's not a bad machine (probably). However, no quality focused operation should ever seek to remove the barista from the coffee supply chain. That is effectively what a super-automatic machine does. All of the skills that you are supposed to have been trained on before starting involve what happens between pouring the beans into the hopper and handing the espresso to the customer. There should have been hundreds of hours spent on what you need to be doing and what is happening to the coffee during those steps.
You have poor quality beans going into a machine that isn't set up properly and you've been informed that you are to not touch any settings. Unfortunately, you are stuck with bad espresso. There is something that you can do. It's precisely what most of the operations will hope you'll do: take it as the norm, never seek higher quality and instead drown the undrinkable straight espresso in a pint of milk and sugar.
Trust me, you are beyond this place. This is a place designed for people that don't care. You do.
Your next discussions will be about how you starting to implement quality changes in the shop over the past _____ number of months has resulted in the owners and managers becoming hostile towards you. They no longer trust you and refuse to take any advice you give them.
This is a story we see on here a lot and it usually starts just as yours did, seeking out higher quality coffee. I'm not trying to be the black stain on this situation, but save yourself some headaches and heartaches and start seeking employment elsewhere.
-bry
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Thanks for the info. I know your probably right. I just hate to see it happen.Especially when they hired me to fix the problem. Oh well, I guess all I can do is tell them what I now know and either they listen or they don't.
If anyone knows any proper coffee shops that I'm hiring hit me up!
-Jaz
Wray said:
It's not a bad machine (probably). However, no quality focused operation should ever seek to remove the barista from the coffee supply chain. That is effectively what a super-automatic machine does. All of the skills that you are supposed to have been trained on before starting involve what happens between pouring the beans into the hopper and handing the espresso to the customer. There should have been hundreds of hours spent on what you need to be doing and what is happening to the coffee during those steps.
You have poor quality beans going into a machine that isn't set up properly and you've been informed that you are to not touch any settings. Unfortunately, you are stuck with bad espresso. There is something that you can do. It's precisely what most of the operations will hope you'll do: take it as the norm, never seek higher quality and instead drown the undrinkable straight espresso in a pint of milk and sugar.
Trust me, you are beyond this place. This is a place designed for people that don't care. You do. Get out now.
You next discussions will be about how you starting to implement quality changes in the shop over the past _____ number of months has resulted in the owners and managers becoming hostile towards you. They no longer trust you and refuse to take any advice you give them.
This is a story we see on here a lot and it usually starts just as yours did, seeking out higher quality coffee. I'm not trying to be the black stain on this situation, but save yourself some headaches and heartaches and start seeking employment elsewhere.
-bry
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It's a trek from where you are, but check out Peregrine in DC.
660 Penn Ave SE.
Don't know if they are hiring or not, but it would be smart for you to see the type of operation that we are basing all of our opinions on.
-bry
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Thanks a ton!
-jaz
Bryan Wray said:It's a trek from where you are, but check out Peregrine in DC.
660 Penn Ave SE.
Don't know if they are hiring or not, but it would be smart for you to see the type of operation that we are basing all of our opinions on.
-bry
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Permalink Reply by Mike McGinness on
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Commercial super-automatic espresso machines are capable of consistent good (seldom great) espresso IF kept adjusted and fed good quality fresh beans.
Most places that use super-automatic machines fail to keep them adjusted and use crap beans....
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Yea, I know what you mean. Right now they are actually using a Sams club blend because their order didn't come in... and there regualr is just the joe muggs blend.
Mike McGinness said:Commercial super-automatic espresso machines are capable of consistent good (seldom great) espresso IF kept adjusted and fed good quality fresh beans.
Most places that use super-automatic machines fail to keep them adjusted and use crap beans....
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Ding Ding Ding... we may have a winner. Did the crema issue start before or after the coffee was changed to Sam's BEST?
Agreeing with what Mike said, by the way.
Jasmine Arielle Grantham said:
Yea, I know what you mean. Right now they are actually using a Sams club blend because their order didn't come in... and there regualr is just the joe muggs blend.
Mike McGinness said:Commercial super-automatic espresso machines are capable of consistent good (seldom great) espresso IF kept adjusted and fed good quality fresh beans.
Most places that use super-automatic machines fail to keep them adjusted and use crap beans....
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definately before. The shop is known for bad quality espresso.
Brady said:Ding Ding Ding... we may have a winner. Did the crema issue start before or after the coffee was changed to Sam's BEST?
Agreeing with what Mike said, by the way.
Jasmine Arielle Grantham said:
Yea, I know what you mean. Right now they are actually using a Sams club blend because their order didn't come in... and there regualr is just the joe muggs blend.
Mike McGinness said:Commercial super-automatic espresso machines are capable of consistent good (seldom great) espresso IF kept adjusted and fed good quality fresh beans.
Most places that use super-automatic machines fail to keep them adjusted and use crap beans....
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Permalink Reply by Michael Buhler on
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Jazz, it sounds like your machine is set for too low a pressure. The machines are programmable, but usually by a technician (I've been trained to install the Rancilio Egro, for instance).
The only other thing could be whether the machine is turned off. Do you leave it on 24 hours per day? Cold group heads can cause flat shots. That said, I'm thinking it's the pressure, or else stale coffee. Good luck!
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