â ¦ is the huge marketing push to establish and propagate the myth that gourmet espresso should be bright, fruity, and brassy. What is the motivation for investing such a lot into their campaign of deception? Well 99 out of…
Piston with old seals removed: Piston seal guide and shaft seal guide on bench with shaft & piston assembly. I did not think to take an image of the piston seal guide in use. It slides onto the shaft with…
A short note to our US customers; we now have a FEDEX rapid delivery service of GBP24.30 for orders weighing up to 2Kg. This will ensure you receive your order in 3 working days.
There is an almost infinite number of topics to blog about within the espresso arena. Whatever question you might have, please let us know and we will try and put a comprehensive answer together and publish it here. If things…
Be quick as the next shipment is April.
just an observation, but it seems to us that when cremina owners start off they generally want to make double espresso, and ideally something with even more volume if they could. as you own your cremina for longer it seems…
We have tweaked the Teres blend from 90/10 to 92/8 to allow a little more of the Costa character to shine through.
Everyone talks about running their Olympia Cremina at or around 0.8 bar, and if you’re struggling to reconcile that with other machines running around 1.1 bar or thereabouts, there is an explanation although its a bit ugly. Unfortunately the ‘onboard’…
A lot of people like to use the term ‘bitter’ when describing a burnt taste in their espresso. For me this unnecessarily complicates the issue. For me ‘burnt’ is such a distinct and easily identifiable taste, even to someone completely…