Review on De'Longhi EC685M Dedica Deluxe Espresso Machine with Automatic Features, Metallic by Aneta Smoliska ᠌
The quality is at the highest level, be sure to try it.
The chrome-plated cylinder with the "milk-cappuccino heating" ring is no longer needed. Without it, it became much clearer how to work with milk. If the tip of the rubber tube is immersed in milk deeper than one centimeter, then it is mixed and intensely heated with hot steam. And if the tube is immersed very slightly, close to the surface, then active whipping of milk foam occurs. The alternating movement of the milk jug up and down changes the whipping-mixing modes, which is well determined by ear and is felt by a change in vibration. The other hand at this time controls the heating of the wall of the milk jug by touch, so as not to overheat the milk over 65 degrees. The density of the resulting foam is amazing. Do not forget to first remove 10-15 grams of condensate from the system before steady steam comes out of the tube. I spied on good advice: in order not to transfer milk in vain during training whipping, it is recommended that you first use plain cold water with a drop of liquid soap instead. Definitely recommend, good luck!
- The three-week experience of operating the coffee maker is the most positive. Even when choosing a car, I got the impression that this model is perhaps the most popular on the market in its class, and now I can say that I made the right choice. Italian design pleases the eye with its exquisite perfection. In my kitchen, the car was located on the windowsill, next to the burr grinder, for which I had to evict the lodger - one of the flower pots. A series of small actions while preparing coffee has the most beneficial effect on mood, gives peace in the soul, peace and tranquility. The mentioned actions do not stretch in time, since the heating elements in this model are very powerful, boiling water and steam are ready for use very quickly. The scope for creativity is immense: the selection of coffee varieties, the degree of roasting and grinding of beans, the amount and density of pressing coffee powder in a cone; a wide selection of servings: 45 g, 90 g, twice 90 and more - for every taste. But it seems to me that the main key to success is the very fact that the coffee is treated with superheated steam, which occurs due to the declared pressure of 15 bar (15 atmospheres). I have never been able to get such delicious coffee in Turkey.
- In discussions on the Internet, it was noted that this model often flies off the rubber tube from the cappuccinatore. So I had her shooting under steam pressure right into a mug of milk. But I was ready for such a turn and, on the advice of experts, pulled the tube at the attachment point with a plastic clamp. Now it works flawlessly.
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