[CamB]

I'd love one of those ghias - so, so pretty - but have made a pact with myself to reduce the number of cars over time. I lack the commitment to drive and maintain them ...

Definitely spend some time trying stuff - here (in more detail) is what ended up good for me:

- nice and hot - machine, the handle thing, and the cup
- double basket (doesn't matter if it is the double or single spout)
- freshly ground that minute
- fill basket from grinder to approx level or slightly below (you know - it sorta comes out heaped so it is slightly above level, but if one was to level it then it would be < or = to level)
- tamp fairly firmly, but not so hard you need to put the handle onto something to get the leverage
- bung it on the machine and make coffee - takes about 7-10 seconds (at a guess) 'till coffee starts coming out, then about 5-6 seconds while the coffee comes out. I know it isn't the magic 20 seconds, but who cares ---> it needs to be between 8 and 10 bar. I'm told 9 is "perfect" and my observation is that this is true. Over 10 is a bit bitter, over extracted and "thick" (+ less crema). Under 8 is weak, poor crema, and it tastes thin.

As I said, the key to consistency for me is to remove the additional tamping pressure from the brew-head (not sure on name?) against the coffee by making sure the coffee is the right level. In my case that means below the "line" in the basket (about 4mm from the top).

So, basically, start whacking coffees through with a similar tamp pressure and similar level and keep fining up the grind until you hit 9 bar, and you're done.

Mmmmm, coffee.