Have a picture of Morphy Richards 47505 Roma Compare?, please send it to us.
Picture courtesy of jools_uk2000uk.
| Ease of Use | 7.5/10   |
|---|---|
| Durability | 7.7/10 |
| Style | 8.7/10 |
| Service & Support | 6.6/10 |
| Value for Money | 7.7/10 |
| Reviewer Rating | 7.4/10 |
| Overall Rating | 6.7/10 |
By paldiss
on 30th Apr 2007
| Owned Product For: | Under a month |
|---|---|
| Special Features | Not supplied |
| Ease of Use | 6/10 |
| Durability | 9/10 |
| Style | 9/10 |
| Service & Support | 6/10 |
| Value for money | 6/10 |
| Overall value | 6/10 |
 paldiss's recommendation | |
Good looks, apparent robust design.
Drips and shakes too much.
A standard espresso size is 2.5 ounces for a double shot so the size is not an issue as far as I am concerned i.e. it doesn't take mugs because it is not designed to. The Roma is an espresso machine. In saying that though the shot should take between 24 and 28 seconds to pour and should come out like "honey". This I can say mine doesn't. To pour a single shot takes about 10 seconds at the slowest, which leaves the coffee thin and without sufficient cream. I am experimenting with grind at the moment and my feeling is that with this machine you need as fine a grind as possible and a slightly firmer tamp than would be expected i.e. greater than the 30 pounds required for a standard espresso. The conclusion that I feel can be drawn at this stage is that the Morphy Richards is running at too high a pressure, yes 15 bar is good but the machine should only be forcing the water out at between 9 and 10 bar. If the water comes out too fast the result will be a thin bitter coffee which is what I am experiencing. Hence by reducing the grind and increasing the tamp I can impede the flow by creating a greater surface area this produces a better coffee but not a fantastic coffee. Time and experience will tell.
| Helpful | Unhelpful | Agree | Disagree |
|---|---|---|---|
| 1 | 0 | 0 | 0 |
Total Respect: +1
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