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…
A customer of ours called us asking to bring a Mazzer Mini electronic grinder over to try out on her Kitchen Aid espresso machine. Until then she had always bought pre-ground coffee, but had heard that buying a grinder and…
Well worth getting woken up on Saturday morning to receive this copper pipe and connector fittings. We hope to fit this to our Cremina sometime this week. In our view it is an essential upgrade as it means you can…
Yep, we’ve got single glazing. What’s a little early morning condensation anyway? We purchased our Cremina back in 2004. Since then the only upgrade we have added is the flat top plate which doubles as a cup warmer, albeit not…