Coffee machine

[Kalyusya]

Studied and weighed 2 months. But as I wrote earlier Kalyusya

Not rich in money, I bought what I could

- a similar situation, so I took a deliberate step: I bought used goods in Germany, through Ebay. Knowing that I will serve myself. But it was probably worth it, the price of the issue was 350 oiro on the counter was 6000. For half a year we have been enjoying freshly brewed coffee, otherwise they used to sit on instant coffee - such a byaka.

[sergN]

sergN

I choose everything, F50 or C5, in the second only there is no timer, but I don't see any fundamental differences, and the difference in price is 10 thousand. Probably, when you bought yours, you also studied everything?

The difference between the C5 and F50 is still big. Half the price is probably the difference.
There is no display, there is no possibility of choosing the water temperature from 2 options, and it seems that there is no way to program the volume for your cup, but I'm not sure.

It seems that the husband has already come to terms with the fact that you have to wait a little,
he would, ideally, want him to go into the kitchen, and there is already a cup of coffee.

Then you need this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=78060.0 !

Good morning!
In 3 months the second coffee maker flew (Zelmer served six months, but Saeco Via Veneto did not live for 3 months). We decided to buy a coffee machine, but due to the renovation they are a little limited in funds. What can you suggest? or is it worth digging up, but in the meantime buy another coffee maker?

[Vinochek]

Vinochek, with a limited budget, you can buy a used coffee machine.
We dreamed of a coffee machine for a long time and waited for our Delongy 410 machine-type coffee maker to break down, but we did not wait, it has been working to this day for 6 years without a single service, and we have not even carried out decalcification, I was caught unkillable, and to drink coffee from freshly ground grain by pressing one I really wanted the buttons (well, we are lazy) and decided to buy a cheaper used one.
They chose on the principle of indestructibility - in offices and coffee shops there are Saeko Viena and Saeko Royal or Magic machines on wheels, which means they are able to withstand serious loads and there is normal service for them. We bought Saeko Magic and for a year now we have been enjoying the tastiest and laziest coffee and do not regret buying at all. And judging by what I read on the forums about the disgusting quality of the current Philips-Saeko line, we definitely made the right choice in favor of the old, but better quality Saeko.

The Saeco XSmall coffee machine is also Philips HD 8745 (the last 2 digits may vary depending on the color and delivery set) in Russia, sold from 11 thousand rubles. Case and plastic from Philips. Saeco filling. It has been working for me for about 2 years. Usually 1-2 cups a day, periodically up to 12. I am more than satisfied with her work. (disadvantages and pros in this thread)

Good morning!
In 3 months the second coffee maker flew (Zelmer served six months, but Saeco Via Veneto did not live for 3 months). We decided to buy a coffee machine, but due to the renovation they are a little limited in funds. What can you suggest? or is it worth digging up, but for now buy another coffee maker?

We have been using Saeco Xsmall for about 2 years
After 1.5 years, there was a small breakdown (something related to water intake), which the service eliminated within a week.
We also had a Saeco ODEA GIRO (she is still alive, she just moved to work), there were no breakdowns.
But! Coffee tastes better at Saeco Xsmall, which was originally bought for work, but instead moved home, and ODEA GIRO left for work.
So I recommend Saeco Xsmall, it takes up little space, is inexpensive compared to full-size cars, it performs its functions perfectly.

Thank you!
The store replied that coffee makers can be exchanged without repair, so I'll just pay extra and buy XSmall most likely.

Saeco XSmall coffee machine aka Philips HD 8745 It has been working for me for about 2 years. Usually 1-2 cups a day, periodically up to 12. I am more than satisfied with her work. (disadvantages and pros in this thread)

Sergey, the question arose like this. During these two years you did something with her, well, that is, there is grease there ... what else ...
Flush - I flush the intestines, which are pulled out when I remember. And there was also a tube of some kind with grease or something, I didn't figure out with the pictures - where to drip what and for what purposes. And then I'll drip a thread somewhere, and then everything will stink with machine grease.

For two years: I regularly washed the coffee brewing unit, cleaned its compartment from coffee dust, washed the trays under water and used "tablets", once started it with a descaler (special for the food industry). More often I don't see the point - the machine is "fed" with distilled water (a feature of the life of a coffee machine in a medical institution).
I haven't used any lubricant yet
Thank you for reminding me! It turns out that this should be done every 500 cups. Flushed the block. I dried it. Now I took out a tube, the instructions show where to apply two thin strips of 5-6 cm. It's hard to miss.
Collected. Works. The coffee only smells of itself.

Z. Y. Licked the grease. Saeco has it tasteless, colorless and odorless ...

And there was also a tube of some kind with grease or something, I didn't figure out with the pictures - where to drip what and for what purposes. And then I'll drip a thread somewhere, and then everything will stink with machine grease.

It will definitely not stink, lubricant / lubricant, it looks like a silicone-based, for lubricating the mechanism after washing. I have never greased it yet, because the factory grease still holds.

Thanks to you, I washed and lubricated the mechanism! Mercy !!!

Good day
Today I became the owner of the DELONGHI ECAM 23.210.W coffee machine - THANKS TO MY HUSBAND KOSTIK
have not yet exploited, but after reading the reviews I think there will be no problems.
1 year warranty + 2 years warranty service and price 27000, plus discount on the next purchase 4000
makes coffee of different strengths, cappuccino and latte.

[Svetlana051]

Svetlana051I congratulate you on a wonderful and pleasant purchase! : flowers: Let your KM make the best and most delicious coffee,

Thank you
however, for cappuccino there is a separate spout for steam, i.e. coffee separately milk separately and then mix,
accordingly, and latte is also made,
I thought somehow more automatically
My first experience with a coffee machine

[Svetlana051]

Thank you
however, for cappuccino there is a separate spout for steam, i.e. coffee separately milk separately and then mix,
accordingly, and latte is also made,
I thought somehow more automatically
My first experience with a coffee machine

Svetlana051, and in it this milk dispensing spout does not turn into a cup? So as not to move the cup back and forth?

the spout turns only in the opposite direction, and there seems to be nothing to turn it into the cup, since the milk is whipped separately

If you look well in stores, such a model of a coffee machine can be found much cheaper. 🔗 Or do coffee makers also fake?

we compared it with the Internet, the difference is about 3000 rubles, we were given a discount on the next purchase of 4000 rubles, so the difference was not very good, we bought it.
I have a QUESTION for professionals, cappuccino, how to steam milk correctly so that a good foam turns out.
I whipped it chilled, but still not the whole volume was whipped

I wrote here somewhere .. browse Temko ..

bought yesterday Valio milk 0% fat 3.8% protein, the foam turned out to be a miracle

I again have a question for the owners of Jura, you can refuse to rinse before making coffee, or it does it automatically. I saw a krups coffee machine from friends, so she asks on the display whether it is necessary to rinse or not.

I have a question for Jura owners again.

Automatically, when turned on and off, does it bother you?
Point 6 of the instruction:
“If the machine shuts down and cools down, when it is turned back on, it requires a rinse operation.If the machine is hot when switched on, no rinsing will be requested. "

Automatically, when turned on and off, does it bother you?

I thought it was rinsed before every cup

I bought a Bosch coffee machine. I'm happy. Saeko has been dismissed due to a lot of criticism in recent reviews, although their milk jug is more than convenient. In Yura, they were reluctant to pay simply for the brand. We decided. that the coffee machine is not a nuclear submarine, there are no terribly complicated technologies in its operation, the Germans must cope.

Congratulations on your purchase: flowers: Cool car

Nice car, Natashul! Let it serve for a long time and for joy! Enjoy your coffee!

Today we bought a De Longhi ECAM 23.210B.

The machine is just a beauty. Really like
Until we figured out the milk, the foam does not come out as it should, but I think we will learn.
Here's what happened :)

Until we figured out the milk, the foam does not come out as it should, but I think we will learn.
Here's what happened :)

I can't see well in the photo, but it seems to me that your milk is either very low in fat content, or simply boiled. In either case, the foam will be loose, large bubbles. Milk should not be brought to a boil (at the moment of boiling it begins to increase in volume, the "wave" disappears. At the same time, "fine porosity" disappears. You just need to stop in time. Correctly whipped milk foam will always be distributed clearly in half - half under coffee, and half over coffee Let the professionals correct me, but as far as I know, a real cappuccino visually has three stripes (milk, coffee, foam) of the same thickness.

For example, here is the result of my creativity on the way to perfection))

This is our first experience ....
Now we have got used to it and it comes out much better.
I will experimentally select milk. Thanks for the comments, I will.
In general, making foam is very exciting.

In general, making foam is very exciting.

Yes, there are a lot of nuances, almost like in baking bread
If you discover something new for yourself, share your experience!

[Ira,]

Ira,and what fat content is it desirable to take milk?

In my photo, in general, the dietary option is 1.5%))
But the fatter, the better for whipping. 3.2% whips well.

[Alexandra]

But the fatter, the better for whipping.

Our Alexandra I repeated more than once that it was not the fat content, but the amount of protein ...

Unfortunately, I don't remember the exact number I called Alexandra ... if you're interested, I'll look ... it seems like there was a conversation in Temka about milk frothers ...

P.S. In, I found:

When whipping, it is not the fat content that is important for the formation of a stable foam, but above all the percentage of protein. Whipping is poor when the protein content is less than 3%. 3% and above is good

[Alexandra]

Our Alexandra I repeated more than once that it was not the fat content, but the amount of protein ...

A very dubious statement. Cream and milk of any fat content have approximately the same amount of protein (3-3.5%).
At the same time, skim milk cannot be turned into a fluffy mass, which turns into whipped cream.
However, if this is so important, then I can for Natusichki check the amount of protein in my milk. Its there exactly 3%

Thank you girls! I understand that everything depends on the milk itself, on its quality!

Earlier, when I was just learning how to whip milk on a coffee machine, I read the amount of protein on each carton of milk, because according to the recommendation, the amount of protein should be at least 2.9. Now, with the acquisition of experience, I no longer look at the fat content of milk or the amount of protein - absolutely any milk is whipped. For whipping it would be good to have a 300 or 500 ml milk pitcher and keep it empty for the time being in the freezer. Before whipping, as usual, pour milk into the pitcher and forward. Beat milk until the hand can withstand the temperature of the bottom of the pitcher, this is T 70 * C, at which the foam will be sweet and fine-pored, you can simply pour it into the coffee with a hat, or you can draw a latte art. If T is above 70 * then the foam will not be sweet, but simply with the taste of boiled milk.

[Margit]

Margit, Thank you! Are you fond of latte art? Maybe you have interesting ideas, photos? Very interesting.

[Margit]

A very dubious statement. Cream and milk of any fat content have approximately the same amount of protein (3-3.5%).

The statement is just indisputable, since protein is beaten, not fat. Our milk has a protein standard of 2.8% (from most manufacturers). I reviewed all the labels in the supermarket. And in Europe - 3.2%. Try whipping Valio skim milk (it happens in Auchan). You will be surprised at the result - foam like cream.
And I agree with Margit, with the advent of the skill, absolutely everything is whipped

The statement is just indisputable

For me, it will become indisputable when I find a scientific basis for it)
In the meantime, I will stay in the ranks of those who doubt, but foam any milk protein content fat content.

[Margit]

Margit, Thank you! Are you fond of latte art? Maybe you have interesting ideas, photos? Very interesting.

Deep
Latte art was fond of at the very beginning of the development of the coffee machine. There are many interesting ideas, photos and videos on the Internet, made mostly by professional baristas. I watched the videos with enthusiasm, studied, and, one might say, watching these videos helped me a lot. Now I draw latte - art only for guests, I’ll quickly draw something for myself with foam and oh well. My machine is not a professional carob, you can't get too fast.
Now I am more interested in coffee roasting, how the taste and aroma change from different roasting methods. I buy brilliant green and fry it in Genecafe, achieving the best aroma and taste. But that's another topic.

[Margit]

Margit, thank you, please advise the coffee that gives a stable cream. Or maybe there is some kind of trick so that there is a lot of it. Does freshness have an effect on this? I have seen such amazing photos where cream makes up most of all coffee. I can't even get this from pure robusta))))

[Deep]

DeepI can't say which particular coffee variety gives the most stable cream. The main thing is to have freshly roasted coffee, be careful with robusta, if it is not freshly roasted, you will not end up with heart problems. Yes, robusta gives a lot of cream, but robusta cream is loose and unstable.
You seem to have an automatic coffee machine, in this case I can advise, besides that the coffee is freshly roasted, run hot water in the coffee machine several times before drinking. You have probably noticed that the first cup of coffee prepared has a weak cream, and the following cream in the cup is larger, and the coffee is hotter, this indicates that the machine is warmed up, and the extraction of coffee was more successful than in the first cup. Indeed, in order for the extraction of coffee to be the most complete, the appropriate water temperature is needed, and in an automatic coffee machine the T is lower than necessary.
In my machine, the maximum T that I can achieve by driving hot water is 82 * C.
This is a photo of the coffee I made just to show you. This coffee, but made in a carob machine, would have given much more cream. And also a photo of freshly roasted coffee Guatemala Antigua, it is in a cup.

What a beautiful roast! Really with your hands? Margit, please, a little more about frying - temperature, time, dishes. If there are any nuances. I once tried to roast coffee but gave up the idea a long time ago. Thank you for the warning about Robusta. But of course we do not drink it in its pure form, I think no one can do it) But still I always add 10-20 percent to Arabica.

What kind of coffee machine do you have? I have an automatic one, yes, but not a carob. Saeco Incanto. And you? Does the horn give the best cream? It seems that their extraction method is identical, the only difference is in the degree of process automation.

And the water in it just can't be driven away - it won't work without coffee, but when it first warms up, the machine always drives a certain dose of water to warm up.

And yet - what degree of grinding do you think is better? (all the same, for the cream ...)))

[Deep,]

Deep, these are not my pens, this roster is trying. I used to fry in a cast-iron cauldron, but it also worked out well. For a long time I could not get used to roasting in a roaster, no, no, yes, a thought appeared: - and why did I buy it?
Over time, I got used to it and began to understand a little how to make friends with a coffee shop roaster.

Your coffee machine can be said to be semi-professional, mine is much simpler, basically all operations are mechanical. Yours is dominated by electronics, so my advice to run hot water is not suitable.
As for the grinding, you need to select, in my risk it is at the very last division; I spent a long time choosing the grind, feeling the spent tablets, comparing them with ready-made store-bought ground coffee. I came to the conclusion that no matter how I regulate the grinding in the machine, it will not work to achieve the ideal, automation - that says it all. It calms the fact that the taste of coffee, even if I am mischievous, is liked by the whole family, but what else is needed?

Now they will give me anathema ...

I hardly make coffee with whipped milk. I don't really like foam milk. A friend tortures my coffee machine so that there is more foam and then breaks it with spoons, rumbling. And I prefer to make coffee and then pour some cream into it. Just like in the photo on the previous page, where two more chocolate rounds lie.

My boss is scary. Washes endlessly. She communicates well, demands to rinse her out of coffee oils, etc. The husband said that she only loves me, because she only asks me to empty the tray, add water, fill up the beans, etc. This is already a joke for the whole family. Everyone will do coffee - puffs. As soon as I walk up and press a button, she immediately has a bunch of requests.)))

Recently I stuck a pipe for milk into a bottle (I was too lazy to pour it into a container) and realized that something was wrong when the steam began to pour down, and almost nothing was pouring out. It turned out - kefir. Mixed up the bottles.

I always have Valio whipping without any problems !!! Now I have got used to the selected Prostokvashino in bottles !!!

[scarecrow]

scarecrow - Natasha, foam is different. If you try real latte coffee, you might love this crema. Yes, and it can be called foam with a stretch, this is finely dispensed whipped milk, it pours, lies flat on the surface of the coffee and shines dull, and if you try to move it off the surface with a spoon to see the layer of coffee, nothing will work, it immediately returns to its place ... It has a sweet creamy taste, such coffee can be drunk without sugar. You can paint on it with a special syrup, the syrup remains on the surface for a long time. The foam that the cappuccino coffee machine automatically makes is dry, with the taste of boiled milk or no taste at all. It lies with a pile of snow on a cup of coffee, sprinkle this pile with chocolate or caramel for taste, but you won't be able to draw on it, all the syrup will immediately go to the bottom.
Latte art, very beautiful, this can only be done on a carob machine.

And I hate coffee with milk, you don’t feel the taste of the coffee itself, but children love it with milk, I beat it into a persistent foam, and then I try to portray something, but I have hooks on my handles, so it’s not working.

Now they will give me anathema ...

I hardly make coffee with whipped milk. I don't really like foam milk. ... And I prefer to make coffee and then pour some cream into it.

And I love coffee with cream. And with milk - beeee.

My Saeko Cynthia broke down, they asked for 8500 rubles for the repair. , said no thanks, I'd rather buy a new one. Now I am faced with a choice.