Several experiments with amount of ground coffee and water, as well as different grinding degrees brought nothing reminiscent of espresso. Crema did not occur, or only slightly. The taste of the espresso tasted just burnt. Basically just the poor quality of the cooker is to blame for the result. On closer inspection, I realized a few notches on the top of the screw so that the part of course was not very close. So just screwed properly determined and tried again, and lo and behold, espresso as expected with the Crema also to continue and disintegrates not equal. Then have the lower part-ground together with the coffee powder container and now the thing works well with normal force when screwing.
What a pity about the maker of the poor results delivered only by poor quality in processing. Think that in most where no crema the same problem exists. Besides taste, the quantities do not care about as far as they remain relatively under. Crema with me now always. Results are also pretty much the same whether being cooked on ceramic glass cooktop or stove. When the valve opens, immediately off the heat and pour the same otherwise the coffee tastes burnt something again.
