As someone diving head first into the espresso world by purchasing an
Elektra Leva, one can imagine the plethora of questions that can pop into
ones mind concerning espresso.
These questions concern the "enhanced" crema making abilities I read about
here and there....
Can this "enhancement" be visually seen on the machine? What is it the
manufacturers do to claim "enhanced crema"?
Reason for asking...I have a friends FrancisFrancis X3 and it makes a shot
(about a 20 gram coffee double) that is just like what was described here on
this list a while back as a glass of Guinness being poured. The first few
seconds the drip is dark, then it turns to a crema and while watching the
cup from the side about 7/8 of the shot is crema when the pump is stopped,
all the while the "cascading" (quotes because that's how it was described
here by someone using the Guinness as an example) effect and when finally
settled it looks to be about 20% crema on top. The same beans with the same
grind (zass 169) do not produce any where NEAR that much crema on the
Elektra..........sooooooooo, I wondered if the X3 had crema enhancing
hardware which led to the above questions.
Also, general observation, as I haven't read much about it
here...but......reading about the E.S.E. system has me comparing it to
commercial dog food. Ease and consistency for the consumer yet a horrible
product. Although espresso is not life sustaining (for some) the "pods"
aren't really harmful, taste aside. Whereas commercial dog food is SUPPOSED
to be life sustaining and IS harming our dogs as proven by the rise of
canine health issues paralleling in time with the invention of "dog food".
OK,,,enough, I am heading into OT with that.....
I opened an ESE "pod" sealed in foil the other day and it smelled just like
the nasty stale foil sealed pre measured packets of coffee in hotel rooms.
Ease, yes, convenience, yes, less mess, yes, good espresso, I would assume
Rich "my dogs eat raw meaty bones" Adams