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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A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

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Brewing at Home and On the Road with Darrin Daniel

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

Book Review: From Nerd to Pro, by Patrik Rolf

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

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What I Learned from My First Tea Ceremony

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

10 Minutes With Keith Hawkins of the Color of Coffee Collective

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What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


Serving Coffee in the Epicenter

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The Potential of Augmented Reality Technology for the Coffee Industry

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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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