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When our fellow crewmates were on our case about a lack of devoted Aroma information, we were stunned! But it’s true — no straight up crew review for this f…
Crew Review: Saeco Aroma
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+Ryan L Sounds like you probably need to clean your portafilter, take out
the filter basket and soak all components in backflush detergent/water
mixture, or soapy water. You should be able to let go of the handle
though, and the spring inside should build up that pressure automatically.
The portafilter is creating an artificial crema by aerating the coffee.
If you are looking for more crema, the fresher the bean, the more crema
you will get. – Miranda
just got it and I am enjoying an epic capuccino, thanks SCG from Mexico
this philips ?
Thank you for the review… I just got one from you guys! I will probably
be buying a grinder soon enough, but I figure using some nice Illy
pods/ground coffee in the mean time will tide me over. What’s a good entry
level grinder for espresso at this time?
My pressurized portafiltre doesn’t spring back to black arrow, is that
normal? Right now I leave it to the right hand side for around 8 seconds
and then rotate the handle clockwise back to the black arrow to get crema,
if i don’t do that and leave it at the black arrow I get zero crema.
Thank you so much. Yes I use Aroma. Thank you for new knowledge. I didn’t
know that use freshly roasted coffee is effect to the creama. I tried it
with freshly roasted coffee and ground it right before making a cup of
coffee and yes, the coffee came out really good.
Hello, what would you recommend between this saeco aroma and the capresso
ec-100? I just want something to practice my latte art with for now then I
will probably end up getting the Rocket. Or if you have any other lower end
models you can recommend I’d really appreciate it.
The one shot configuration with the rubber piece leaks from the edge
regardless of the amount of coffee I put into the pod holder. Is it only
for use with the pod or can you use ground coffee as well?
My Aroma has recently started behaving strangely. When I press the steam
button, it will pressurize and the LED turns on. When I initiate the steam
by turning the knob, I get about 5 seconds and then it’s done. Does this
mean it needs a new steam valve, such as the one you sell on your site?
Thank you so much. Yes, I have tried many size of pre-ground coffee already
but my coffee doesn’t look creamy like you guys. I think I need to buy a
coffee tamper. I will try it again and I will let you guys know. I have a
question about creamy layer. How thick of creamy of the coffee that means
normal? Mind was so thin.
Thank you so much again for your opinion and suggestion.
What do you feel could be considered the longevity for a machine such as
this one? I’m trying to look for a first espresso machine as a gift to
myself.
edit – lol, I guess I should have watched the whole video before
commenting!
anyways, is this machine a decent one compared to the other ones in this
price range?
I just got this one yesterday. I have a question. My coffee wasn’t look
like your coffee. How I gonna say…my coffee came out like normal coffee
brew. It wasn’t like it came from the espresso machine. Your coffee came
out like others espresso machine and it looks strong. My coffee was not so
strong too. I put two scoops but it was so weak.
If you guys have some tips or how to adjust the machine to make the coffee
better please let me know. Thank you so much. I’m so upset with the machine
rights now.
My machine has water on top of the grounds after I make a shot of espresso.
I watched your video and saw that your grounds are dry. What am I doing
wrong.
How often should you descale this kind of machine? I have a Delonghi which
is similar to this and owned since June.
wooow that’s a nice crema.. hey Kat, what do you think about this Seaco
Aroma compare to Delonghi EC155? as the same entry level 🙂
We don’t recommend going over 20 oz. pitcher sizes — it’s difficult to get
larger ones under the wand and also a little too demanding on the boiler to
steam more in one go. – Kat
Hi Kat, I know commercially speaking it is not good for SCG, in view of the
fact that you’re selling the upgrade unpressurized portafilter. But is it
possible the remove the spring under the black part of the pressurized
filter and make it unpressurized. Like on this youtube vid:
watch?v=C4WsTyJj0Is&feature=plcp. Have a nice day, Ko
First of all I think you guys are quacks and it makes me laugh and I really
enjoy and appreciate your vids. I have this machine and I just purchased a
Rancilio grinder and Im loving the grinder. I find that Im pulling shots
pretty long like 50 seconds and the espresso tastes a bit bitter. I
adjusted the grind and am now getting a good extraction and it tastes
great. What Im wondering is if I purchased a pressurless portafilter
adjusted my grindertoamorefinegrindandtampedwouldIhavebetterresults?
Or maybe Gail can hold the camera! 😉
You can if you don’t want to do latte art, etc. I know a lot of people will
do this and then add their shots. I don’t know about how the heat affects
the milk’s vitamins … probably similar to how it would in general if you
were heating it on the stove, etc. – Kat
Bitter is over-extraction most often, so until you get the non-pressurized,
you might want to coarsen your grind a bit. Finer would make it more
bitter. Until you get the traditional PF, dial it in more on taste vs.
time, etc. – Kat
The converse is true, actually. The shininess is the oil extruding from the
bean; this will happen naturally to all roasted coffee over time, or darker
roasted coffee will start off that way as more of the natural oil has been
brought to the surface. This is actually why you can have less crema with
dark roasts sometimes, and why they are at a higher risk of rancidity. Let
me know if you have any other questions on this topic! – Kat
I love how solidly the machine is made, and that it can be easily
disassembled and serviced – all parts are “easily” accessible (for a
machine as compact as this) for replacement. I can’t get dry steam out of
it to save my life, but we live in Denver (where water boils @ 203F) so
that probably informs how vigorously the water boils inside the tiny
two-temp boiler. The temp regulation is poor, cuz it’s done by snap-action
thermo-switches, no electronics. It’s best selling point is its solidity.
I think it is … but we haven’t done it ourselves and — for liability
rather than commercial reasons — we can’t make videos on the topic (for
the same reason we can’t make videos of cutting up your DeLonghi
portafilter to make it bottomless) 😀 We leave that kind of MacGyverin’ to
the professionals 😉 – Kat
Or should I colors 🙂
Kat, would you say this is the best little basic machine?
Kat how come we never see you in videos? should get a tripod and join in
the fun with Gail! I Think you guys are awesome! Keep up the good work and
much love from Scotland 😀
😀
What group head does the Aroma use, thinking of getting unpressurised
portafilter to replace my modded one.
We do — via our shipping partner Bongo. If you add either of them to your
cart and then select ‘Outside of the US?’ in the shopping cart, you’ll be
redirected to their site and they’ll present you with all the shipping /
import / etc. It’s definitely pricey, though. – Kat
It’s unique to their Via Venezia / Barista / Aroma machines. We offer a
non-pressurized and bottomless portafilter for these models, if you like. –
Kat
Thankyou very much I will be getting a new portafilter.
Got my Saeco Aroma today. Yippy! Had fun testing shots made with 3 week old
Velton’s Bonsai and my Recalibrated Baratza “encorn” Encore. Setting #10 on
the Encore seemed to work best. It’s a great machine. Well made and easy to
use. I do notice it’s a little bitter. Lower settings were more bitter. Is
that due to the age of the coffee, the pressurized portafilter design, or
is espresso just more bitter than drip in general? I do have a
non-pressurized one coming from you guys. Thanks! -Brian.M
Cheers Kat 🙂
Yes – this is a 20 oz 🙂 – Kat
What a lovely little machine 🙂
No – those are the cacklepuss queens – AKA SCG’s phone crew – Kat
Def! – Kat
Yes – definitely tamp those pre-ground coffees and the finer will
definitely produce a richer shot. – Kat
Ok
thanks for the straight up answer @Gig103 yeah, obviously aroma is more
expensive than EC155, so i think the price is also said so.. i just curious
maybe if we compere the cup side by side it wouldn’t be that different,
right? so i guess it’s on the build quality of internal machine that differ
them
I have a question about pressurized systems. Have every automatic coffee
machine this kind of system? Is that the reason, why for example the
brewing time of my Jura J9 is allways the same, no matter how my grind is
coarser or finer? Chris
Unfortunately, we don’t sell that brand, so I’m not familiar with its
internals. It may be a thermoblock and so the steam-then-brew method
wouldn’t matter. The reason we do this on the actual boiler machines is to
refill the boiler actively as these don’t have auto-fills. – Kat
Def! You’d be able to pull a more traditional shot and with a Rocky, you’ll
have great potential. Also, we’re not quacks 🙁 – Kat
This is really off topic… But can you make your own aeropress?
ACK! I’ve deleted my previous comment because I was in error. The
portafilter I saw disassembled was a Chinese after-market fake. I had never
taken my own apart before yesterday, because it had been under warranty. I
still find it a little anemic in the heat department, BUT: for quality of
construction and overall relability, it’s hard to beat the Aroma.
Hmmmmm….depends on what’s wrong with it … can you describe what’s going
on? These machines were not manufactured for over 5ish years so it’s likely
that yours has had a longer life than what it has had with you … could be
it’s just not worth it (if it’s about replacing the boiler or something) –
Kat
im getting one !!
Thanks for sharing your experiences with the Aroma! – Kat
I’m shy! 🙂 Thanks for watching — really glad you’re diggin’ the videos –
Kat