Ok experts. I bought one of these a few weeks ago…
I’ve been using ground coffee from a local Italian deli. The issue is that there is too much crema. It is very foamy.
I assume it means that there is too much air getting through, so maybe the grind is too fine.
Is too much Crema possible? Was over at Jims a couple of weeks ago and in a double shot the crema was probably over 2/3 of the volume (clear glass cup).
The amount of crema is directly related to the time elapsed since roasting - the beans gradually degas - this process starts immediately after roasting. They will have very little gas after about three weeks…
Do yourself a favour Terry - ditch the pre-ground coffee. Get the beans from a source that prints the roasting date on the bag and grind the beans immediately before extraction.
You will be amazed how much better fresh coffee, freshly ground tastes
I’m still learning with this jobby. When I bought it, I planned to grind my own. I was getting used to the machine with ready ground stuff. Looks like the leap to grinding my own will be sooner rather than later.