John, I have a bean to cup coffee machine but why does my coffee seems to be less 'creamy' than a commercial coffee machine? Do you think it could be that I am grinding the beans on the incorrect size?
Well....there's a lot of variables.
Beans, roast, grind, and water temp.
The grind can and will affect the flavor. Usually by making the coffee "lighter" in flavor. If The coffee always seems to be too light instead of rich....go finer.
It sounds like you have an "all in one" fully automatic machine.
I'm not so much a fan of those. They sound great in theory and the cost of them makes a consumer believe they can pull off great coffee....
However I can usually do better with nothing more than a blender style grinder (the worst type) and a V-60 with a gooseneck teapot for the hot water.
And I do this half awake....
Good, creamy rich coffee is a lot of little things, each done to precision, to produce superior results.
I can take $6/lb coffee and hand someone else $16/lb coffee and make a better cup of coffee than they can. Those little details matter that much. (Of course $6/lb coffee is OK but it isn't really great)
Coffee ground size needs to be uniform and small particles to extract everything....that small bit of foam in espresso is high in carbon dioxide which is bitter. But the bubbles pop quick.
If the grinds are too fine water can't get through....and it "tunnels " through the coffee. Missing most of the coffee as it travels through the puck. Again making it too light.
Just the right, uniform and polished puck of coffee with the right amount of pressure to compact it for your machine will do the trick usually.
A LA Marzocco machine will have a higher pressure of water that can help a lot. But $22k is a lot of money.