Well, my Izzo Nuova Pompei Lever is finally up and working after suffering transport damage and a *very* long winded repair saga!
My thanks go to Chris ( Talk Coffee ) for actually getting the repairs done; to Jack at Sorrentina for trying to find a repairer in Adelaide; and to The Coffee Man who guaranteed to fix it if I could get it to him.
I plumbed it in on the day it arrived back from Chris and proceeded to pull a shot that was one of the best Ive ever had. It was sweet (yeah--really sweet!), syrupy, and with just a hint of bitterness on the back palate. Im going to be re-thinking my roast profiles as neither sourness nor bitterness seem to come through the machine! And at long last I can really tell the difference between all the different bean origins.
The shots roll around in the cup like jelly, they are that viscous.
My usual drink has been piccolo lattes, or long macciatos, but I suspect that Im going to be moving more and more to straight ristrettos.
This machine is so forgiving. Ristrettos from 20 seconds all the way out to 45 seconds (too fine a grind 8-)) are all eminently enjoyable, and the roast profile is something that I can actually discriminate in the shot.
The only down side is that when I drink the amount of coffee I am enjoying, Im not sleeping! ;D
Ill endeavour to stop enjoying long enough to post some pics and videos.
Greg
My thanks go to Chris ( Talk Coffee ) for actually getting the repairs done; to Jack at Sorrentina for trying to find a repairer in Adelaide; and to The Coffee Man who guaranteed to fix it if I could get it to him.
I plumbed it in on the day it arrived back from Chris and proceeded to pull a shot that was one of the best Ive ever had. It was sweet (yeah--really sweet!), syrupy, and with just a hint of bitterness on the back palate. Im going to be re-thinking my roast profiles as neither sourness nor bitterness seem to come through the machine! And at long last I can really tell the difference between all the different bean origins.

The shots roll around in the cup like jelly, they are that viscous.
My usual drink has been piccolo lattes, or long macciatos, but I suspect that Im going to be moving more and more to straight ristrettos.
This machine is so forgiving. Ristrettos from 20 seconds all the way out to 45 seconds (too fine a grind 8-)) are all eminently enjoyable, and the roast profile is something that I can actually discriminate in the shot.
The only down side is that when I drink the amount of coffee I am enjoying, Im not sleeping! ;D
Ill endeavour to stop enjoying long enough to post some pics and videos.
Greg





probably not enough 
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