Melitta Caffeo ci - moist, brittle coffee grounds

I have the problem that with my Melitta Caffeo CI the coffee grounds are always very brittle.

It's already the second device after the hotline advised me to change the device, but I have exactly the same problem with this machine as well.

Is the grinding degree set to very coarse? The Melitta service representative told me that the factory setting should be level two, but that can't be true.

Has anyone a good tip?

I have now set the grinding degree to medium, although the instructions state that this should only be done after 1000 cup covers. The pomace then looks like this:

With me the grinding degree was adjusted ex works also to h .och. The coffee was too watery and not really aromatic. With grind at level 2, the coffee now tastes much better. And the coffee powder continues to land firmly and roundly in the container. In both cases, however, the coffee powder landed as a fairly solid block in the collection container.


There seems to be something wrong with your machine.

Have you adjusted the grinding degree during the grinding process? This is a prerequisite for correct adjustment.

Of course I adjusted the grinding degree during grinding. There have also been 2 coffees but it has not improved much. I also find the pomace very coarse and still watery. I also noticed that the KVA sounds very tortured at the end of the coffee making process. Could this be the brew group?

I also know the tortured noise... If the water supply is no longer sufficient to rinse the brewing group and co after the coffee has been drawn, then the dirt accumulates and makes bad noises.

After rinsing the brewing group and keeping an eye on the water supply everything was fine again.

If that doesn't help, call Melitta.

So with me it's independent of the water level. Even when the water tank is completely full, the KVA sounds very tortured. I also took a picture of the brewing group. Here one sees, unfortunately only partially, below right is a small puddle, still the rest of the last grind. This coffee residue is really wet!

Do you have any other problems, besides the wet coffee grounds?
Our coffee also looks like this, but the coffee is perfect!

Hello!
Similar is'with us.
The Caffeo CI makes me delicious coffee, that's the most important thing for me.
And yes, even with me there's rather moist pomace.

Who's interested, I can measure the water content of the pomace (empty after rinsing and then measure weight and volume after a few coats before the switch-off rinse comes, then dry and measure again.
This is how you could compare, perhaps first within the machines with the same brewing group, so also to the Caffeo Bistro, and to Siemens/Bosch/Nivona.

The pressing of the stamp is built up by spring pressure in the brewing group, and a microswitch is scanned, which is probably coded on - off - on, according to hump - valley - hump of the plastic flag on the brewing group, which reaches the microswitch at the top left, and thus perhaps controls brewing and pressing out after brewing. Safe together with the angular position of the drive axle. As the force is transmitted via this axis with a rather long lever arm, there is a limit to the pressing out. Therefore the brewing group is removable .
But the flag should still be there:) .

When rinsing (sum 50ml) another sip (10ml?) of water comes directly into the pomace container, and if the machine was switched on and off too often with only a few withdrawals, it can become even more watery afterwards.

Doesn't bother me (anymore), it may be that one had built up habits in the expectation of the pomace.

Siemens with AromaWhirl has to be able to handle liquid?
Or there are machines that press the coffee more dryly after brewing (removable brewing group, please;) or even steam?

I already operated my 10 year old AEG Cafamosa about a year ago more like the Melitta CI does by itself: after the end of a "series" rinsing. Actually, it's best when the brewing group is still hot. So if you know that no more coffee is ordered, you can also empty the bowl and then rinse by switching it off, saving electricity and rinsing before the brewing group cools down is more effective, reduces coffee fat deposits.

Please empty the bowl as long as it is on, otherwise he won't know anything about it.


Avoid tortured noises:
When I clean the brewing group once a week (once briefly under the tap) I go under the water jet with my finger once around the lip seal.
Every few weeks, after drying, also with a trace of dash grease (LM220) on the finger around there, and around the O-rings at the inlet and outlet as well. Expect the mechanics to thank me with long life


For offices far from a sink I would put a bowl or bucket in a closet under the machine where you dump drip water (and coffee) throughout the day. In the evening washing up the bowl with a lot of hot water down the drain, that makes it nice and clear.

You get the water tipped over the left front corner of the drip bowl almost without a hum, for the tipping out nose behind I'm too much for the water... äh clumsy .

The fresh water supply also includes a supply of freshly tapped tap water in one - two freshly emptied bottles from a colleague in the mineral water fraction next to it increases self-sufficiency.

The machine needs a lot of rinsing water in operation if it has to flood again from steam operation, often without 30 seconds. I had time to cool off. This is the case with every latte in the middle between caf and foam. So you can spare the drip tray and the water tank, if you can keep a sequence of hot water (coffee), then foam, then wait.
Z.B. (optional: first 1 Cappucchino), then the latte on foot (per my caf)
e.g. 4x milk foam, wait, and 2x 2x each coffee on it.

(The exact value of the waiting time I owe; shortly after the end of steam gurgle it's mostly ok; when he flushes down to "muffler" out, he floods, and it wasn't long enough; but 1x is better than X times flooding. Should also go faster overall, without flooding. Though not "One touch". Uh, was that fair?)

This is certainly true for all machines with only one thermoblock, i.e. without a separate steam generator. It was too expensive for me, and I had looked at it and it lacked a removable brewing group.

Greetings!

Andi

Hello,

When comparing the marc, always note that dark,
oily beans leave a more moist crumbly Tretser,
than a lighter "dry" roast.

greeting
BS

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In verschiedenen anderen Foren bin ich mit
dem gleichen Nickname zu finden, falls mal
jemand Hilfe benötigt kann ich vielleicht dort
helfen.

I think the machine is really good ... so thumbs up !My
problem, however, in contrast to others is the right setting . The ratio of powder (ground quantity) to water. There's a clash of minds . So let's take gorilla superbar coffee for beans... Flow rate 120ml for me . I don't know how many grams of coffee to how many cc's of water to be exact... I heard one to two... So one part coffee two parts water

Can you guys share your grind settings and the espresso settings you guys use? I cannot find the best one, I just got this machine used 2 weeks ago