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PV Lusso Newbie Help!

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  • PV Lusso Newbie Help!

    I just upgraded from my 12-year-old Miss Silvia (turned-doorstop) to a brand new Ponte Vecchio Lusso 2-group. I anticipated a bit of a learning curve on the move to the spring lever, but Im struggling to get the same results many have advertised even after a month of consistent trialling.

    Ive played with all the variables - roaster (Mecca, Tobys, SO Roaster), roast (dark,medium,light), grind (Vario), tamp (minimal/firm/full force) and temperature (pulling between the range avail on the current p-stat setting - 0.9-1.2). Ive let it warm up 20 min, and have tried leaving it on for hours.

    After struggling with the double basket/double pull, Ive succumbed to trialling the single basket. With the double, my first pull would invariably drip and my second pull would flow completely blond. At least with my single basket, I could eliminate the puck breakage variable. Still, even when I get a good looking pull (from a timing/flow perspective), Im getting a flacid, thin, crema-less, bitter...or perhaps sour... shot.

    Im certain my technique must be playing into the problems, but I would have thought Id have at least lucked into at least one or two decent pulls after so many attempts.

    The only variable I havent really tweaked is my boiler pressure. The machine shipped with a max setting of about 1.2, and tends to kick in at about 0.8 or so. After 30 min or so, the machine levels at about 1.0. Can anyone tell me if this is an appropriate setting?

  • #2
    Re: PV Lusso Newbie Help!

    Just to provide an update and ease some concerns, Id like to report that Im showing marked improvements since making a few adjustments.

    First, I did end up opening the machine and adjusting the pstat to about 1.2-1.3. I also let the machine heat up for a good 10 or 15 minutes after bleeding pressure and warming the group head. Im grinding on the coarse side and applying a fairly firm tamp (with a proper fitting tamper from Orphan in the States). Shots do look great, now - great crema, and come out at a proper temperature. My wife still says theyre a bit sour (which Im still working on), but were definitely getting there.

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