Possibly... Hard to see it properly, though!
Marco.
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Possibly... Hard to see it properly, though!
Marco.
Would need to see how it looks from inside the glass, not the side. The pic you posted earlier (even though it was a milky coffee), showing that lovely thick, 'yellowy brown' crema around the sides of the cup, is how I like it to look.
Like this:
http://imagizer.imageshack.us/v2/xq90/922/IeiJIe.jpg
If I'm not drinking through that crema, when having an espresso (or cappuccino), and it sticking to the sides of the cup making rings around the sides, as it's being drunk, like the head on pint of beer does on the accompanying glass, then I won't really enjoy it.
And the denser and thicker, more yellowy brown the crema, the better! :)
Marco.
I’ll take a picture on the next shot I pull.
From what you are telling me, you really do need to invest in a decent grinder.
If you don’t, then you can forget the thick velvety crema.
The right grinder and right coffee is always the most important bit. without that the best machine in world will produce inferior stuff. A top manual will probably do best job but is only of use if your fit and dont use a lot of beans. otherwise a nice quality burr electric is best but takes up a bit more room and will be more expensive
There are usually good second hand commercial grinders going cheap, but they have disadvantages.
They are usually big, and they can need work cleaning up etc.
Your best bet is to go to a specialist retailer and see what flicks your switch. I have read that the latest version of the Silvia has a couple of bugs.