I've tried a friends Cremina and find it produces a decent cup. I can get decent shots on many machines costing a third the price and really never understood the cost factor of a Cremina. A machine like a Faema Faemina (roughly 1K) adds a layer of consistency with the addition of a spring. The spring has repeatable tension that is difficult to repeat with a non-spring machine. Solid brass boiler with integrated group which on it's own weighs 9+ kilos aids in temperature stability. I've refurbished four of these and can agree to their robustness in material quality and design.I regret selling my cremena.
You will enjoy using it.Well, I took the plunge.
And I am very happy I did. This thing rocks.
I'm using 1.3.1. I did download and install 1.4.0, but I could get no temperature readings, no matter what I tried--that is, until I uninstalled it and installed 1.3.1. I posted my problem on the Artisan email list, and and Marko (who maintains Artisan) replied that the Hottop communication is broken in 1.4.0. A v1.5.x should be out soon that addresses that and other issues that came up with 1.4. I'm still just learning the basics, so I'm not in a rush at all for new versions.There is supposed to be a new release of Artisan available for download (1.4.0). Are you using that new version to run the hottop?
I love to see stuff be rebuilt instead of thrown out. Well done!This morning's latte... courtesy of a Cremina 67 built in 1977 and a Macap M4 ... using Malabar Gold ground very fine, twenty five second pulls. Was gifted the Cremina 67 thirty years ago, never out of the box, new. Had it overhauled up in NW Idaho by a master technician about four years ago. Coupled with the M4 grinder, exquisite espresso. Going back to Redbird Espresso next five pound order.
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It's almost easier than an automatic drip maker. Fill the bottom with water up to the valve. Fill the filter cup with moka ground coffee (level, but don't tamp). Put the thing on the stove to boil. When the coffee starts coming into the top, turn your burner down so that you have a slow but steady flow (turn it down earlier if you like and don't mind a longer brewing time). When it starts to gurgle/sputter, remove the pot from the heat. Enjoy!learning how to use this thing
Agreed. While I am a big proponent of freshly roasted coffee. I find that a month old roast or even six weeks old can be very good. As long as it is capable of being brewed as espresso it is good for other methods as well in my experience.Another Dark City order.
3 lbs of coffee. Fresh roasted and about for the cost of going to $tarbucks a dozen times.
I realize it will not be as fresh roasted by the time I finish it. It will still be very very good to the last drop.