Espresso - Melitta CI / Coffee powder slot

Hello together,

my name is Michael (Michel), I am 30years young and come from the beautiful Lower Franconia >

My better half &. me, have decided to buy a fully automatic coffee machine (Melitta CI) and with a little luck it should be delivered tomorrow.
Fausto's sample package has arrived today and we can't wait to chase it through the machine Is there a kind of rule of thumb, which quantity is needed for e.g. an espresso?
Which grinding degree is recommended for espresso beans?

Hoffe the experienced coffee/espresso drinkers can help me



MfG,

Michel

ps. for espresso, one reads from time to time something of 7g and 14g (double Espr.) for screen carriers... can this also be transferred to a fully automatic machine?

Hello Michel,

somehow the purchase of a KVA is counteracted by the desire to pre-grind the coffee.
however then you will not be spared a harantesten.
The 25 seconds contact time from water to coffee powder is important to tickle out an optimal taste/aroma. Anyway, that was my experience.
If the water runs through faster than 25 sec, grind finer. If the flow time is longer, grind coarser.
You have to find out for yourself your individual favorite strength from the amount of ground coffee.
Temperature (under my coffee) to high.
Amount of water 30ml, less is unfortunately not possible.

The espresso likes it a bit finer ground.
prewarm cup you surely know.
My experience is that these settings (grind)unfortunately can not be transferred 1 to 1 to a good coffee cream. He likes it a bit coarser to get an aromatic coffee with the same bean. There should be 120 ml in about 25 sec through.
I hope I have not written any tricks now.

Have fun trying it out.


PS: distinct acid note indicates too coarse grinding.
Less aroma, burnt feeling, bitter note (tongue sides), very light crema indicates too fine grinding!

Many thanks for your help !!!

Had received the Melitta today and already had one or two sample coffees behind me... but I still have to approach my personal preferences here (as you already said)

As such I don't quite reach the 25 seconds, because if I grind with the Zassenhaus on the finest grinding degree and If I put the ground material into the powder shaft, the Melitta won't pack it and switches off after a few drops

Oh, I see.
If you don't reach the 25 seconds, this can probably be achieved by increasing the amount of coffee.
It is important that the acidity does not stand out.
I personally prefer to have it all without.
Many a connoisseur again needs it to enjoy it.

With the Melitta always choose full strength.
I have the best experience with it.

Drinke best as espresso
Fuoco from Azul
I.O -Espresso from the same house

I don't like the acid either. I see how that can taste.

Congratulations on Melitta.
The one with the 25 sec is a recommendation, a frame. If it's 28 seconds and the coffee tastes good, that's ok.

There's a lot to try. But it's a lot of fun. Do you have any other beans in the bean container? Coffee long, so to speak, from the bean container and espresso via the shaft?

With a Kv these 24sec are not possible at all (except Quickmill).
To obtain some measures of good solid espresso with a KV you have to take the following steps.

Preheated and thick-walled cups.
KV briefly hot water to preheat the pipes.
good, fresh espresso roast from coffee roaster
set grinder to very fine.
coffee grinding quantity very high
water quantity max approx. 40ml

--------------------
Kaffeevollautomaten:
Delonghi ESAM 3000B (2 Moante sehr zufreiden)
Saeco Talea Ring Plus (3 Monate UNzufreiden)
Jura ENA5 (1 Jahr super zufrieden)
Siemens EQ7 (8 Monate Anfangs toll dannach genervt 2 x zur Reparatur einmal neue BG ueber Support angefordert)
WMF 800 seit 1.12.09 Klasse
Siebträger
Bezzera BZ07 DE mit Bezzera BB005 Timer (Mühle) seit Mai 2011
Nespresso Krups XN 2720 für die Arbeit