wleon
Reputation: 20
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I just got my Gaggia Accademia and I am super stoked. It's my first espresso machine so I'm totally new to all this. I got it hoping to recreate the Café crème just like we had at Brasserie L'Europeen in Paris. I'm not all to sure how to even make it because online sources vary even between if it's made with heavy cream or steamed milk and with various ways to make it. All attempts at what has been recommended online has been a failure. I'm hoping there's an espresso expert at Whole Latte Love can help me with the EXACT settings and ingredients I would need to try to replicate the amazing Café crème. I bought the Lavazza Super Crema and Illy Medium Roast and am hoping those are the right kind of beans...I heard they were awesome. I'm a total beginner, so step-by-step instructions to get it just right would be sooo helpful! Thank you so much in advance for any help you can provide!
wleon
Reputation: 20
Followers: 0
Following: 0
I just got my Gaggia Accademia and I am super stoked. It's my first espresso machine so I'm totally new to all this. I got it hoping to recreate the Café crème just like we had at Brasserie L'Europeen in Paris. I'm not all to sure how to even make it because online sources vary even between if it's made with heavy cream or steamed milk and with various ways to make it. All attempts at what has been recommended online has been a failure. I'm hoping there's an espresso expert at Whole Latte Love can help me with the EXACT settings and ingredients I would need to try to replicate the amazing Café crème. I bought the Lavazza Super Crema and Illy Medium Roast and am hoping those are the right kind of beans...I heard they were awesome. I'm a total beginner, so step-by-step instructions to get it just right would be sooo helpful! Thank you so much in advance for any help you can provide!
With my new Gaggia Accademia and Whole Latte Love. First of all I ordered it on Thursday and it arrived on Friday... I live in rural PA... unheard of. Thank you!!!! Shipping, packaging and machine awesome. Still in the newlywed stages and customizing. Will post more when I get farther along...
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Tere North
Reputation: 36
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I love this machine, so easy, and great results. The only drawback is, as others have noted, the automilk frothing does a great job except its not hot enough, only about 100 degrees, not 160 as needed. Simple enough to finish with the built in wand, but would be nicer if automilk went to at least...
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I've been eyeing these machines for a while and wasn't sure what I was getting myself into. I'm more of a coffee or Americano kind of guy but my wife is more into the milk-based drinks.
She was skeptical of the purchase at first given her daily addiction to the seattle-based chain on every...
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NickR
Reputation: 2
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my gaggia acamdemia is STUCK in the clean drip tray mode! Suggestions?
Trouble
Reputation: 135
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Following: 0
This is very simple to set up and use machine. Took me 5 minutes to get it out of the box and running. Coffee flavor is outstanding. Easy to clean and keep it clean. Does the work for you, and for those of us very picky lets you do your own coffee. I am using it at least 10 times a day and coffee...
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I have only had my Accademia for a few weeks. I purchased a reconditioned model. While it is making great drinks and my whole family LOVES it, it seems that the "add bean" message is not working. Up to now, we have been experimenting with different beans, and I've added beans when the bean level was getting low, or when I could tell by the grinder sound that the beans were getting low. Today, I brewed a coffee knowing that there were not enough beans in the hopper and the machine went through the whole grinding
I have owned my Accademia for four months. I descaled my machine yesterday same as always. Put everything back together. Today I can not make coffee over 6 ounces where it use to be much more. The tray next to the spent pucks is full of water. This is happening with every setting, less espresso, less cafe lungo etc. I have not changed any settings. I turned the machine off and then set it back to factory defaults and am still having problems. Suggestions?
I also have a whole bean espresso question for use in my new Gaggia Accademia. I like a stronger, richer coffee. I've been drinking "caffe's" from the Accademia...so 5-6 ounce pulls of the strongest (three bean) setting set two notches finer than the most course grind setting. I don't like a "winey" or "tangy" taste, as I've experienced from the Klatch "worlds best espresso" or "Belle" I like the Vivace beans better but still get some of that same taste from both the "Vita" and the "Dolce". I just tried the Lavazza "Super Crema" and find it to be similar to the "Dolce"...maybe not quite as rich and complex though. A little underwhelming. I've used Peet's "Espresso Forte" and thought it was pretty good but too oily, I think, for long term use in the Accademia. I am now wating for some Filicori Zecchini "Gran Crema Delicato" and "Gran Crema Forte" to arrive in the mail so that I can give them a try. I'm wondering if you might have any other recommendations based on my desire for a rich, stronger cafe from the Accademia...but without being either tangy/winey or too bitter. Should I stick with 100% aabica beans? I've heard good reviews about Lavazza "Qualita Oro" and "Qualita Rossa" as well as Intelligentsia "Black Cat" and Illy medium roast espresso beans. Any help would be appreciated. Thanks
techkathy The most important thing in replicating the coffee would be the coffee itself. Do you know which brand or type of coffee they used? Set the dosage to the maximum (3 beans). Set the grind in the middle and try a few coffees. If the coffee is too weak then turn the grind setting down to a finer grind. With a little experimentation you should be able to get pretty close to the coffee from Brasserie L'Europeen.
05-09-2013 1:06pm |