Originally posted by 3E3922253E3932560 link=1231564967/23#23 date=1232333188
I am getting a couple in this week, one for doing demos. Salvatore (ECA) has run through the Piccolo with me and it seems to work the same as other machines.
What I am basically suggesting is to make sure the machine has an ambient heat. This seems to give a better flavour. I am not entirely sure of the science behind this but from experience I have found that its all about maintaining consistent heat all the way through the process not just getting the flow from the head right. I even make sure my tamp is warm an obviously the cups.
As far as leaving the machine on all the time. Because it is not plumbed and has a relatively small boiler I would probably not leave it on all the time. Although i do tend to suggest leaving the Giotto or the Vibiemme on. You may go through a few more seals this way but you will save on coffee in the long run. I am open to comments on this by the way as I am still learning after 20 odd years in the industry.
James C






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