My first pressure coffee machine – did I break it or am I doing sth wrong?

My first pressure coffee machine – did I break it or am I doing sth wrong?

Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

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How to Make the Best Coffee at Home By James Hoffmann: Book Review 

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Miami-Made Panther Coffee is Popping Up in Manhattan

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Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]

My first pressure coffee machine – did I break it or am I doing sth wrong?

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

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Test Drive: The Linea Micra Espresso Machine from La Marzocco

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Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

My first pressure coffee machine – did I break it or am I doing sth wrong?

The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

Today, we unveil the story behind the Caripe variety and its significance for the Venezuelan coffee industry. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo by Carlos Felipe Ramírez Mesa via Unsplash In the heart of Venezuela, nestled among the picturesque states of Monagas, Anzoátegui, and Sucre, lies a legacy deeply rooted in coffee cultivation. This […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

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My first pressure coffee machine – did I break it or am I doing sth wrong?

My first pressure coffee machine – did I break it or am I doing sth wrong?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

My first pressure coffee machine – did I break it or am I doing sth wrong?

I'm extremely new to all of this, so please be gentle with me.

I recently bought a pressure coffee machine (SEVERIN KA 5978), nothing too crazy or expensive as I'm just starting my journey. For the first 3 days it seemed to work perfectly, but now it barely gives me any coffee.

For example – I pour a whole jug of water in, fill the "portafilter" only with half the amount of ground coffee beans, and only get 1/4 of the jug of coffee back, and there is no water left inside the reservoir.
The coffee itself tastes weird, very strong and almost a little burned?
The water isn't leaking out from anywhere, but it does seem as if there was a lot of steam escaping from over the "portafilter" (marked in red circle in the photo).
I tried various thicknesses of the ground beans, various beans, various degrees of packing the ground beans (soft and tight), and it made no noticeable difference.
Am I doing something wrong or did I manage to break it already? If it's just clogged somewhere, is there an easy way to fix it…?

Thank you in advance for any kind of help or advice

https://preview.redd.it/2nf2y06vojx91.jpg?width=525&format=pjpg&auto=webp&s=9e1f60f4a1318e36d96c07efc9319b1225d2fddc

submitted by /u/donthurtbirds
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My first pressure coffee machine – did I break it or am I doing sth wrong?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

My first pressure coffee machine – did I break it or am I doing sth wrong?

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