Does anyone have experience with a good home espresso maker? I have recently picked up the Starbucks Verismo and its really easy to use and makes decent espresso but the espresso seems to have a slight hint of what I percieve to be a chocolate flavor... it just doesnt seem to have that bitter kick that the espresso made at an actual starbucks does.

I have also tried a more manual espresso maker where you have to pack in the grinds then the machine uses pressurized steam to make the espresso and it still has that slight hint of chocolate milk, I dont get it.

Any espresso/latte lovers out there with better success?

 

I have two friends with Juras, and they've both made pretty solid espresso. In most cases though, a moka pot/Bialetti pot should work for most folks most of the time.

If you're actually getting excessive cocoa or lactic acid flavors in your coffee, it's entirely possible your grind may screwed up. I'd also take a look at your water and steeping time. If you're getting odd flavors with the Verismo, then I'd really narrow it down to the water.

Frankly, I wouldn't bother trying to make stuff that tastes like Starbucks, but to each their own.

 

You hit it spot on, its the cocoa flavor. I have been using bottled Smart water and for the grind, they come in pre made pods now for the verismo system. Possible that I could have a bad batch, I guess ill try getting new ones and a different water supply.

The seeping time is pre determined by the machine as its fully automatic... I wish I had control over that apect but dont. If I could solve the excessive cocoa favor then these would be spot on with the store bought brew.

Ill have to look into the Juras, havn't heard of them until now.

 

It's either:
1. Water. Why are you using Smartwater? You don't want any extra shit in there, including the electrolytes/salts. Just run your tap water through a Britaa or buy the jugs of the purified stuff.

2. Cocoa is a normal occurring flavor in most Guatemalan and Brazilian coffees, particularly if they're dark or French roasted.

2a. Starbucks' signature flavor profile is usually over-roasted and often over-extracted, so earthy cocoa notes are often prevalent to me. Also, you'll find those flavors more in Brazilian and some Guatemalan beans versus Sumatran or African beans.*

*I have had both Aceh and Yirgacheffe beans that have been very darkly roasted with dirt and cocoa flavors before as well.

 

Nespresso. its the best you can get without buying a 5000$ 500# chrome machine that takes up half your counterspace.
If its acceptable here in Vienna it should be acceptable there in America

 

Going to test it here soon, poured out the smart water and am now using plain purified drinking water. I agree with you on their earthy notes in the coffee, but its expressed so strongly that its like someone put a shot of hersheys chocolate syrup in there.

 

I have heard alot of good things about the Nespresso, it may very well be my next machine.

 

Damn 8D, you're good! Changed the water and the flavor has changed dramatically, the deep earthy notes of cocoa have really chilled out. Thanks man!

 

I'm gonna guess that's aimed at me.

You may refer to me as:
HRM UnkieTrunkie, by the Grace of God, of his own "Ask Unkie Trunkie" Thread King, Defender of The Faith, Most Ancient and Anonymous Order of The Post Whores, Most Ancient and Noble Order of GBB, Sovereign Order of The Back Lot.

But that's only the first time. Each time thereafter, just Your Favorite Unkie.

 

Im from the old school, thats what I memba you as!