Dialing in the Shot on a Saeco Superauto
This entry was posted on July 8, 2010.
One of the primary considerations one must take into account when selecting an espresso machine is what's more important to them: Convenience over flavor. Outside of budget, this is arguably the most important thing to think about when you're determining what type of machine is right for you.
While superautomatics offer a lot of convenience -- internal grinder, easy clean-up, automation and programming -- the models available on the US market utilize plastic in their brew group design, which doesn't regulate temperature quite as consistently as their metallic brew group counterparts. This results in a little bit of an underextraction that is fairly standard on superautomatics -- generally giving a sour, weak flavor. However, you can tweak and program the shot to a certain extent to achieve a shot that is close to that you'd get off a semi-automatic (for which you grind, tamp and dial in your shot yourself), with a few limitations.
We asked Gail to walk us through the basic parameters of how to achieve the best shot possible on a Saeco superautomatic, using the Xelsis as a demo, and she also shared with us some of the commonalities between these machines and superautomatics produced by other manufacturers.