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?
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?

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