Hi Toefte,
The crema depends decisively on the coffee used. Just like the taste, there are big differences. Besides everyone is knitted differently who loves one's mild, the next one stands on horseshoe coffee (throw in a horseshoe, if's swims upstairs it is right ) Only one thing helps: test until you have found the beans with which your dream coffee succeeds >
If you wanted to know if DeLonghi can have good crema at all - yes. The sugar on the espresso does not sink in immediately, but remains in place for a short time until it *flup* disappears.
Stiftung Warentest had the smallest machine in the series, the 3000 B in the test. I would have liked to know how the test would have turned out if they had compared the F50 from Jura and the 3400 from DeLonghi...
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