I presume you are devoted enough to proudly wear her "Just Sayin" t shirt....I am

At least you need to with my Lattego 3200.

You are correct but with this particular machine there's a sensor when you open the bean door and won't grind until close

What happened to her?

In professional environments with classic equipment it takes around 15 seconds for a 9-11 gram dose

ask for light or medium roast. only dark roasts will be oily.

Vasilis Andreadakis i think because of the pre-infusion, you measure time from the moment the water meets the coffee

Indeed, the time of extraction is very short - why? - because (1) the super-automatic can't compact the coffee puck too much and (2) it cannot grind coffee too fine (to slow down the extraction to 25-30 sec) - so yes, the short time is a compromise - all super-automatics are a compromise - as Gale said so at the beginning of this video. I also I have calibrated 16 sec for a 32 ml Normale Espresso (1:4 ) from my Philips EP5361 and 20 sec for a 56 ml Lungo Espresso (1:7 ) - with my grinder set to the maximum of Fine (10/10), with the Aroma level set at two beans (equal to 8grams of coffee - at five beans you get a puck of 12.5grams). With a super-automatic you need to set your calibration target for Coffee-Water ratios, not extraction time! The standard ratios are: Normale Solo = 7 grams / 25 ml = 1:3.6 Normale Doppio = 14 grams / 25 ml = 1:1.8 Lungo Solo = 7 grams / 50 ml = 1:7.1 Lungo Doppio = 14 grams / 50 ml = 1:3.6 With a Philips/Saeco/Gaggia super-automatic you can't reach 14 grams coffee pucks, since the max is 12.5, but you can reach decently close ratios to the Italian espresso standard with a push of a button!

@@DoruApostolescu hi. just curious can it damage the grinder if we set to finest? i also prefer finest as it can give a nice crema and full bodied taste

@@SandCat11111 No, there is no such thing as too fine. Set the grinder to the finest level (step by step, not all at once..., see the manual) and you will be pleased.

But you cant while its grinding. as soon as you open lid it will stop.

Brian S. What bean are you using? I have the same machine using Lavazza Super Crema without your reported issues. Remember crema is just diffused gas but it should not be sour. That sounds like your bean is either too light or it’s too coarse of a grind which is creating a weak shot.

What settings do you have your espresso machine set at Micah? Also what grind setting do you have it at?

You should go for - Espresso (Normale, not Lungo): Grind=12 (most fine) Temp=High Volume=1 (low) Aroma=1 (low) - and play with the Aroma level until you reach a balanced taste

Because of the coffee that remains in the grinder when the grinder stops - that left coffee prevents the grinder to easily adjust its grind gap - so it needs more rotations to reach the desired grind level.

@@DoruApostolescuso im having old coffee grounds? I only use my machine in the weekends…

@@JimBobe probably, yes!

@@DoruApostolescuyikes, kinda crazy to think im actually drinking week old ground coffee if i only use my machine on the weekends even though its grinding fresh beans…

Doesn't an aeropress do faux espresso? I think those are ultra cheap. I think the $80 DiLongi espresso machine is so worth it if you're looking for under $100.

Joel Hudson I love gravity. Keeps things together.

You're absolutely right, I have a Delonghi superautomatic that extracts a very good espresso but after a few dozen kilos of coffee you start to notice that the grind is no longer so fine, and you can't clean and calibrate it at home, it has to be a technician, but it is still a very effective and practical device, I advise.

I have had my Jura super automatic for going on four years and never had an issue with mold. Mold can happen with any machine if you are not cleaning it regularily....this is not a problem for a well maintained product.

Not true

it's ok not gonna run out. coffee is produced around the world every day.

Not only that but having to press the button twice to get a double shot means it takes longer than manually producing a double shot on a semi automatic machine. Then you have the "Zero to coffee" times. Turn the machine on, auto mechanical check, auto pre rinse, warm up, press the button - wait for coffee, wait for cycle to reset, press button again, wait for coffee, turn machine off and watch yet another rinse cycle. Then every 4 times you use it you need to empty the grounds bin, refill the water tank, empty the drip tray wait for all cycles to run and all warning lights to go out... I can make better coffee in half the time using a Breville Barista Express compared to my Delonghi 660 superautomatic with less maintenance. Plus i can make a proper flat white rather than some warmish coffee flavoured froth.

@@rossmaclean2 Not true