This machine is of the art creates a classic Siebträgermaschine. This machine has only one unit heater with a single circuit, this means that you can only perform one function always either preparing espresso or hot steam. Both at once will not work, it requires a two-circuit machine. In addition, the machine must be after the steam cook cool briefly.
I use the Milchaufschäumfunktion not as I prepare the frothed milk for cappuccino with a separate milk frother. This makes the cleaning of the machine is limited to the Espresso range.
The machine is beautifully designed and has all the features a Siebträgermaschine that built grinder provides extra comfort in the operation of the machine.
The unit is each recommended the fun of that preparation with such a machine and would like to establish more than a standard espresso. One should be aware of the machine to perform regular maintenance and care, the device is quite intensive cleaning.
I confuse in the video a few times espresso beans with the term "powder"
After a few additional weeks of practical experience, I have found that the specified 30 seconds too long value as throughput time, because the pre-brewing belongs in the time calculation with it. There must always be 21 to 25 seconds. Only then you get the real "kick" and the golden brown crema. In a slightly longer lead time as seen in the video, the crema is indeed very nice but the taste is then already a little bitter. This is me now noticed over time.
I go now to the one not mentioned the important points in the video.
The machine has called as an accessory 4 screens for the filter holder 2 double wall-strainers and two normal objection strainers. With the double-wall screen inserts can be indeed an espresso crema produced, but this is no real Crema, since these inserts simulate Crema only via a nozzle in the double wall on the bottom. The optimum throughput time of 21-25 seconds is therefore never reached. This is due to the construction of these sieves.
The classic objection-Seven can be after a few attempts but no problems a perfect espresso with proper lead time including Crema produce.
There are still a stainless steel container as an accessory for the milk foam, a cleaning brush, a cleaning needle for the screens, an Allen wrench, a measuring cup with a tamper magnet holder and the cleaning insert.
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The Clean Me display is not as described in the video is a key but a light. When these lights you need the Gastroback cleaning tabs 97830 can also comparable cleaning tabs for espresso machines from the drug trade take the effect is the same, but they are cheaper. The tabs can be placed via an adapter in the filter holder. The cleaning process is described in detail but not properly defined in the operating instructions, and brings no result.
After a telephone conversation with Gastroback was told that the best first sequentially from right to left, the mentioned buttons pressed, and then simultaneously pressed for at least 5 sec halt. The cleaning process will start automatically and is stopped by a beep. The whole process takes approximately 5 minutes. The indication in the manual buttons for 5 seconds to press the same does not work, the machine then switches only.
In the water tank of the machine a water granular filter is installed, a filter is in the machine. He is placed in a holder in the water tank Shell, here you can also set the change intervals, the filter should be changed every two months, he has the name water filter 97765th Unfortunately, there is a visual indication of the water tank on the back. Since you obviously do not always sideways looking at the display on the container passes it ever more likely that the tank is empty and the pump continues to run anyway, then that sounds not good. It has the level but over time out of habit always in view. In addition, the machine should be cleaned every 3 months with commercially available descaling agent in accordance with the instructions, because the brewing process with time limescale occur even with very soft or decalcified water.
The machine can be cleaned very well with a microfiber cloth, I suppose it always the Vileda Microfibre sponge.
Conclusion
*****
When you have found the correct settings with this machine again is to be very excited. A comparable espresso from the machine you can actually drink only in Italy, all fully automatic and also the Nespresso system have quite clearly at a disadvantage.
It should be remembered, however, that the machine has a fairly high Reinigungssaufwand.
The drip tray should be emptied and cleaned approximately every other night with daily use, otherwise they overflow.
The quality of the espresso gets me 5 stars, deductions for me there is only the lack of optical water level indicator. I forgive the machine so 4 stars.
Per
***
Good quality of materials, brushed stainless steel, the machine is very durable.
The machine has a good feel.
All functions are well thought out and very useful in everyday life.
Good guidance in German
Very good Accessories
Practical storage box beneath the drip tray
Many settings
Good foaming function
Espresso has with good beans outstanding quality in taste and a perfect crema
Good cleaning function
The device can be cleaned quickly
Contra
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Front of the machine no visual indication of the water tank on the back. The pump will then empty empty water tank, the pump will not turn on and off. That sounds not good.
Below again the so-called (5M formula) which is always important when shown making espresso and my personal settings for the Espresso Doppio with the machine as in the video. For a simple espresso everything remains the same except for the amount, then this is only 7-8 grams, here the mill is operated only once. I use in the video completely freshly roasted espresso beans "Café Monaco" Fausto Café.
Ultimately depends the quality of an espresso not only on the mixing ratio. For the preparation of a good espresso are traditionally five criteria met (the 5-M-formula)
1. The mix - the selection of coffee beans
* Quality of the beans
* Careful and appropriate to the beans roasting
* Freshness of the beans used
2. The amount - the right amount of powder (usually 7g)
3. The grind - the right, not too coarse, not too fine grinding of beans
4. The machine - a good machine
* Temperature of the water
* Pressure of the water
* Quality (including hardness) of water, is an ideal soft water with a hardness of up to 7.3 ie
5. Man - the maker of the drink.
* Soulful Tampern according to the degree of beating (= pressing of coffee grounds in the sieve)
* Properly chosen (thick and preheated) Mug because the espresso otherwise quickly cools
* Coordination of all factors on each other
A simple to carry out quality test is the so-called island sample ": When sprinkling of sugar in the coffee, a sugar island has" form, which gradually goes down. If this is not the case, the espresso has too little crema or crema to low consistency. In general, an espresso, which is the island sample, obtained only from traditional espresso coffee machines, are therefore scarcely used in Italy fully automatic.
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My Settings for Espresso Doppio with the machine in the video are the following. With the fresh espresso beans "Cafe Monaco" Fausto. With a simple espresso grind only the amount is suddenly reduced and you need the screen for an espresso, everything else remains the same.
After switching on the machine, wait until the machine has heated up.
1: The objection sieve for a double espresso insert it into the filter holder, for a simple espresso the objection sieve for a normal espresso in the portafilter insert.
2: Then make an empty reference ie without espresso powder, so that everything heats up nicely.
3: degree of grinding of the mill on 14 points. Important change the mill towards fine only during the grinding process or grinding container empty and empty grinder.
4: Set the adjustment dial Grind Amount at the end of the dotted area about 14 clock, ie where the first black block to Dual Wall begins.
5: The filter size knob on Single.
6. Then insert the filter holder in the mills holder.
7. Press the filter holder once forward, now the grinder will start working. Then a little forward on the handle slightly tilt the filter holder during the grinding surface facing down, so that the powder is evenly distributed in the sieve and not only in the rear area. The best always make a saucer under it, because it always falls a little powder beside it.
The mill grinds as mentioned not centered, but more in the rear area of the screen so you have to help out here something. Then remove the filter holder and lightly against the top of the screen push the short end of the stamper so that the powder uniformly in the sieve set.
Then the espresso powder inlet pressures easily with the Stamper something after the screen is filled about halfway. Then the filter holder again grind in the mill and the second amount of powder here now on everything that you watch with a small coffee spoon evenly distributed from the rear edge way forward and the best at the same time easily again tilts the filter holder downwards. possibly spread the powder lightly with your index finger. Then press down evenly with medium to firm pressure
and finally with a slight twisting motion and press the espresso grounds so smooth polish creates a nice flat surface. No more flour on the outside edge of the screen, it may be located. The process just described simply perform the simple espresso with a lot of espresso as well. Here after grinding also make sure that you possibly slightly evenly distributed with the forefinger the powder. The simple screen should then be filled to 3/4 full with espresso powder.
8: Then put the filter holder into the holder and turn until the stop is reached.
9: 10sec wait so that everything heats up. Assume a preheated with hot water Espresso Cup, or directly put under the then preheated empty cup at blank run.
10: Then the button for espresso press twice, press button at Espresso simply individually.
11: The cycle time should be at or just by pressing the button for an espresso double approximately 21 to 25 seconds now. The espresso should be light brown and slightly oily when running out, be the crema after about 1-2 cm high and bright to hazel. Alternatively, you can even extend to the key program, the throughput time and the amount of water. If throughput time too long, the powder press a little less solid. Of course, the beans have great influence on the result at best take ever whole fresh beans.
When removing the filter holder should then clearly see the firm imprint of Siebkopfes when the espresso puck to beat out of the portafilter is nice and firm then, we did everything right.
12: The result is a perfect espresso with the typical Italian taste and a 1cm high crema which is also the sugar test.
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Addendum dated 05.05.2013 the negative point "High cleaning effort" may emphasize one, he is hereby removed. It has every two days the drip tray be emptied after regular use of the machine. The cleaning tabs are required about every 2-3 weeks. In other comparable machines of cleaning effort is even higher.
Addendum dated 18.07.2013
I am still very excited about this beautiful instrument. I have now found the perfect bean really. The brand is "Palombini Gold" with the addition of The Best Coffee in Rome.
Having stayed so about 10 bean varieties have now tried, I have found the non plus ultra. Making it the perfect Espresso is even possible right away with the recommended settings on quantities controller for the single screen 14 Clock Setting. Freeness I set to 12. The bean has a very harmonic is not rounded to strong taste of a very beautiful golden brown and firm Crema.
Addendum of 11/20/2013
The machine is still going perfectly for daily use. But I always make me now for over a year a simple espresso. This has been going faster.
Now have the bean of Gullo Cafe Classico Italiano Crema di Toscana in the machine. This bean has a very stable and great crema an excellent chocolate woody flavor. The grind is at 11 and the regulator amounts to 11 clock position.
Have fun enjoy.
Addendum dated 06.16.2014 The machine is still going perfectly for daily use. I use now for some time the Saquella Bar Italia Gran Crema. The beans taste with the best and have a very nice light brown crema with an excellent taste. My settings for the beans. The grinder 11 and the volume adjuster on 11 clock position, not fixed tampern. Have fun enjoy.
Addendum of 25/10/2014 I have now tried a new bean again. The beans hot
Kimbo Espresso Superior Blend, 1kg bean
This class taste slightly woody with a touch of chocolate is not too strong but still strong.
The Crema's nice hazel and 1 cm high. It takes rather less beans grind the correct medium pressure to achieve.
Addendum of 15/03/2015
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Now I have the Gastroback for over 2 1/2 years. The engine still like the first day, that was a very good buy.
Addendum of 06/10/2015
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The machine has now caused more often since about 2 months a very loud noise when Ratter reference. That sounds something like this on, as if anywhere would be a stone in the piping system of the machine or pump.
After research, I've found that this is due to a solenoid valve, there are installed two solenoid valves, these control the water flow of the filter holder and the steam nozzle in the engine, the valves of the brand Olab. The solenoid valve 9200, 3 routes for the filter holder there are very cheap at the price of 22,65, - Euro at the company AGOTEC liquid technology GmbH with business license, the company will not ship to private customers. Here then just stay the way about Gastroback the much higher price of approximately 120 euros, there is unfortunately can only order both valves together. What the repair will cost I have not asked.
I then created a manual for coffee network found how to fix the problem in itself for solenoid valve, it is necessary to disassemble the machine and the valve.
Here then is a piston (anchor) has something usually added in armature tube valve with deposits that then causes the reference noise / stuttering as not to open the valve and the armature piston directly related. This anchor piston magnetically controlled open / closed to return the solenoid valve. With me also some rust was in the armature tube, I was able to remove a tiny scraper, then just after cleaning with Caramba (WD 40) well sprayed, let soak and then thoroughly rinsed and cleaned everything again. It also happens that two very small rubber stopper
(Membranes) wear out with a diameter of 3-6 mm within the piston, then here you have to replace the valve or to find the membranes somewhere on the net, are Centartikel, but it is difficult individually to find something on the net.
For me, however, only the flask was added with some deposits because I descale the machine also very regular and very soft water have. After repairing the machine runs again like the first day.
But long-term makes an exchange of the valve eventually sense it's just a wearing part.
Who eventually finds the same mistake on his machine and trusts repairing can at me I turn then ship like a manual. Without technical understanding of something you can but better steer clear of it. I have the machine three times together and disassembled. It was but it because I made only images of the electrical connections but not from the solenoid valve and the pump and its connections. In retrospect, it is actually quite simple you just have to make use of all photos. You have the machine that solenoid valve together with the inner piston and the connections disassemble and of course also suitable tool.
My beans for the perfect espresso with this machine are already more than a year the "Kimbo Espresso Superior Blend" This obtains in my opinion, the ideal typical Italian espresso.
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