hi
i have been "Priming" my carezza every time i switch it on.
I open the steam wand all the way and hit the steam and brew switch simultaneously (at least to the naked eye, but theres going to be something between them) for a few seconds, then de-switch both switches and close the steam wand and wait ~ 20 minutes until nice and hot.
DO I NEED TO DO THIS EVERY TIME I SWITCH MY-MY-MY-MY-CAREZZA (you pick the tune...) ON?
ALSO: ive been playing with some manual pre-infusion now that i have my own naked brass monkey, um, i mean portafilter and finding that it is improving the taste and pour of my shot ALOT (att: pedants: is that one word?) i basically look for the first sign of espresso emerging from the filter and stop the pour and then re-start a few seconds later (playing with how much preinfusion time). i think :-/ its helping the water to push through more of the puck rather than leaving some "blind" bits out of the whole pour equation (stuff you can only tell using a naked PF.
LASTLY: how do people level their pucks with their hands / pinkies / palms / elbows prior to tamping when the PF is so damn hot?
im using a flat utensil which im happy with but it dont look so professional (or cool)
[smiley=dankk2.gif]
aaron
i have been "Priming" my carezza every time i switch it on.
I open the steam wand all the way and hit the steam and brew switch simultaneously (at least to the naked eye, but theres going to be something between them) for a few seconds, then de-switch both switches and close the steam wand and wait ~ 20 minutes until nice and hot.
DO I NEED TO DO THIS EVERY TIME I SWITCH MY-MY-MY-MY-CAREZZA (you pick the tune...) ON?
ALSO: ive been playing with some manual pre-infusion now that i have my own naked brass monkey, um, i mean portafilter and finding that it is improving the taste and pour of my shot ALOT (att: pedants: is that one word?) i basically look for the first sign of espresso emerging from the filter and stop the pour and then re-start a few seconds later (playing with how much preinfusion time). i think :-/ its helping the water to push through more of the puck rather than leaving some "blind" bits out of the whole pour equation (stuff you can only tell using a naked PF.
LASTLY: how do people level their pucks with their hands / pinkies / palms / elbows prior to tamping when the PF is so damn hot?
im using a flat utensil which im happy with but it dont look so professional (or cool)
[smiley=dankk2.gif]
aaron

Seriously, I use the inside of my pointer finger (umm, the side of it, where it sits next to my middle finger), and the heat usually doesnt bother me anymore.
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