Hi Guys, I havent posted for a while but wanted to give some feedback on how living with my Isomac Zaffiro has been going. For some reason I cant find my old posts in my profile, so Im starting this new thread.
After a bit of a learning curve to get used to a manual machine (and consistent grinding, tamping, and making decent frothing milk, etc), it seems that the little Isomac can be a bit fickle. Dont get me wrong it can make a great espresso, but you have to follow some rules (as set by the machine
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The first few shots can be great, after it has had time to warm up. This generally takes about 15-20 minutes. Nothing new there, but if it stands for too much longer it will bubble out the shot and probably burn it. - Would take suggestions, if people think I may have the element set too high, to cause this.
So if it settles for any period of time, Ive been running about 150-200ml through to equalise the temp of all the components. This seems to work, as it will then pour a good shot from there.
Being patient is another thing you to be as it takes a bit of time for the element to get up to temp, to do the steam. So Ive been pouring all my shots first then doing milk at the end. I mainly do ristrettos, lattes, etc. 30-50ml, in a double PF.
Im interested in other Zaffiro owners experiences of the little nuances you experience. Enjoy.
Cheers
Simon
After a bit of a learning curve to get used to a manual machine (and consistent grinding, tamping, and making decent frothing milk, etc), it seems that the little Isomac can be a bit fickle. Dont get me wrong it can make a great espresso, but you have to follow some rules (as set by the machine
)The first few shots can be great, after it has had time to warm up. This generally takes about 15-20 minutes. Nothing new there, but if it stands for too much longer it will bubble out the shot and probably burn it. - Would take suggestions, if people think I may have the element set too high, to cause this.
So if it settles for any period of time, Ive been running about 150-200ml through to equalise the temp of all the components. This seems to work, as it will then pour a good shot from there.
Being patient is another thing you to be as it takes a bit of time for the element to get up to temp, to do the steam. So Ive been pouring all my shots first then doing milk at the end. I mainly do ristrettos, lattes, etc. 30-50ml, in a double PF.
Im interested in other Zaffiro owners experiences of the little nuances you experience. Enjoy.
Cheers
Simon

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