Re: La Pavoni undressed
Youre getting there Sparky, sounds like a very nice espresso as it is -- not long before youll be seeing red as well.
Preinfusion can only help.
--Robusto
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La Pavoni undressed
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Re: La Pavoni undressed
I made a nice-ish straight espresso today. It didnt hit the red crema zone, so wasnt as sweet, but it also wasnt dominated by either bitterness or sourness. So the flavours were allowed to come out to play. The aftertaste was a bit ashy, though. But the shot wasnt perfect.
It all bodes well for the Pav though.
BTW: the pre-infusion is audible when you brew on the E61. Its like a swooshing sound as the water squirts out of the jet and fills the pre-infusion chamber. Id estimate about 2-3 seconds of pre-infusion before the pressure builds up to brew pressure, with first drops at about 7-8 seconds after the lever is flicked. Very cool.
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Re: La Pavoni undressed
I dont think the thermosyphon is the problem. I have my groups idling around 93 oC. I havent really had the time to look to hard at the moment. But in the morning the groups really steam and spit for ages, compared to general daytime operation.
Otherwise, she producing some nice shots.
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Re: La Pavoni undressed
Ditto, JavaB, my machine is up to speed in under 10 minutes (the pressure is, but the outside-top boiler temperature lags by up to 5º from the normal operating temp at this stage).
Sparky, is the thermosyphon system working properly? Maybe the problem is groups are cooling too much and the problem is there rather than in the exchangers.
If I remember righly, a t/c bead on the outside of the Grimac group gave me a reading somewhere in the 80s.
--Robusto
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Re: La Pavoni undressed
Mark,
That is very weird. Mine heats up the water in the heat exchanger (which is mainly in steam above the water in the boiler) to boiler temp within 10 minutes of the boiler being up to pressure. (Not that I bring it up from cold very often).
The rate of thermal transfer has to be sufficient to heat the water travelling through the heat exchanger from say 20C to 93C at a flow rate of 120ml per minute...... so how can it take so long for stationary water (probably a few hundred mills at most) to reach near equilibrium with its surroundings?
Most strange indeed.
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Re: La Pavoni undressed
The Pav seems to have a very slow recovery indeed. When I turn it on in the evening, after an hour or two the water leaving the group is barely superheated, but by the next morning, its really hissing and spitting like crazy and requires a long cooling flush.
Very strange...
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Re: La Pavoni undressed
Mark,
Yep, just have that tip in slightly the wrong spot......
I dont empty the jug like I used to any more :
, but from time to time still manage to blow some soap suds - when Im looking at the pour rather than the jug..... and it only takes a fraction of a second not paying attention......
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Re: La Pavoni undressed
I thought I had the machine sussed, but tonight it caught me by surprise and nearly blew the milk out of the jug.... Sheesh! Still a nice choccy flavoured cappa resulted. A few extra bubbles found their way into the cup, but it was like drinking a coffee flavoured aero bar.
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Re: La Pavoni undressed
oh, that might be a bit too upfront and personal
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Re: La Pavoni undressed
In the flesh, real live action at a kitchen near you.
--Robusto
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Re: La Pavoni undressed
video or stills Robusto?Originally posted by robusto link=1170566881/75#80 date=1174547352How much to see a coffee pull, Nunu?
--Robusto
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Re: La Pavoni undressed
How much to see a coffee pull, Nunu?
--Robusto
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Re: La Pavoni undressed
Id pay to see that. Always been a fan of tractor pulls and monster truck shows.
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Re: La Pavoni undressed
If I put wheels on it, itd be the monster truck of coffee machines... Then nothing could stop it....
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Re: La Pavoni undressed
---And thats because of its weight alone!!!
-Robusto
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