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  • peppina

    Hi,

    Just showing off my new coffee machine!

    Ive stripped and cleaned, and put in a new set of gaskets etc from orphan espresso. the design of these is so basic - you sort of feel like there should be more to it!

    Just made my first three shots - each full basket of 12gms. 1st very fast and sour, second finer grind (about where espresso machine needs) still sour, 3rd was at least drinkable with grind finer than I have ever used before. It took about 20 seconds to rise, but the crema was still quite pale, expecially so at the end. Id say about the first 3 seconds looked good, and the rest no so good.

    Great fun, and a lot for me to learn!


  • #2
    Re: peppina

    Nice looking machine frable
    I have never seen one before

    Hope you get the hang of it soon
    You should post it in the collectors thread with some nice photos to show it off

    KK

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    • #3
      Re: peppina

      the Peppina is a great design- very simple gravity feed open boiler- try pulling a few warming flushes before you make your shot. Definitely go with a fine grind- and try only a moderate tamp. Also let it come to a good boil and then switch it off for the first shot at least. Also try the so called fellini maneuver: on the first pull do a half pull to preinfuse the coffee- let the lever go then make a full pull all the way down. Try to take the machine to choking then ease back on the grind step by step until you hit the golden zone...

      here are images of a nice older one I have restored:





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      • #4
        Re: peppina

        Thanks for advice - I made the grind even finer (way past what would easily choke up my other machine) and got some very good results.

        I really like with this machine being able to make your espresso within about 5 minutes or so from switching on.

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        • #5
          Re: peppina

          My attempt at an action shot this morning!

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          • #6
            Re: peppina

            The streams look a tiny bit thick to me, so maybe a bit fast (Im a ristretto drinker)--but the colour and crema look great.

            Nice work.

            Greg

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