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Musings of a new Giotto owner

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  • #16
    Originally posted by Mono View Post
    Hi J. I find mine [Evo] is ready to go in 40~45 minutes, I also run a timer. Once the boiler is up to pressure you can flush boiler water through the handle to save some time. You will adjust your routine to suit in time. I cam from a VBM to the Rocket so had no real adjustment to make. Remember you are heating a much larger volume of water and great lump of brass......takes time. "be patient grashopper" :-) :-) as the rewards are there.

    STeve
    Should not you open the steam valve first before turning the machine on,
    so the air could go out of the boiler when the machine is filling it with water from the tank?

    How does it corellate with the timer?!? Opening the steam valve requires manual intervention.

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    • #17
      Originally posted by Siberian View Post
      Should not you open the steam valve first before turning the machine on,
      so the air could go out of the boiler when the machine is filling it with water from the tank?

      How does it corellate with the timer?!? Opening the steam valve requires manual intervention.
      Not necessary on almost all contemporary machines. Have a read up about anti-vac valves

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      • #18
        Well at least this is what the manual says.

        So you are saying I can safely ignore this bit?

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        • #19
          Originally posted by Siberian View Post
          So you are saying I can safely ignore this bit?
          Yep, you sure can the AV valve takes care of bleeding the boiler for you. As TC sugested read up on AV valves :-)

          Steve.

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          • #20
            Originally posted by trentski View Post
            Here's another one that went from Rancilio to Giotto, in this case a Lucy (Silvia with built in grinder) to a Premium Plus and K3 Elite, also after spending time with Chris from Talk coffee.

            Why? Well I wanted a more forgiving coffee making experience and I definitely got that, I find it hard to pull a bad shot on this but I think the learning experience gained with Lucy probably helps in that regard.
            The GPP has a brain so turning it on with a timer is low risk, it autofills the boiler and if it is out of water it turns off, annoying if you are in the middle of a shot....
            I roast to just past or just at the start of 2nd crack and am really enjoying the coffee I make with this set up.

            I find that 20-30 minutes is adequate warm up, if I can't touch the group handle then it's hot enough for me. If I'm in a hurry I'll pull some blank shots to heat things up faster.

            This is my workflow, from start to stop I can do this in less time than it takes to boil the jug and make the wife's cup of tea, which I do at the same time.
            I pour the milk in the jug just below the spout (incasa 600ml? jug) and then start the grinder. grind, tamp, quick flush and lock and load. Start the pour and grab the milk jug. Purge the steam wand and start steaming, I rest the milk jug on the drip tray with the steam wand just under the surface and as the milk expands the wand automatically gets deeper. Perfect microfoam 99% of the time.

            I'm usually counting time in my head but that's just a guide so I stop the shot when it's ready and a few seconds later the milk is ready. Stop steaming, clean the steam wand and purge some steam through it.

            Pour the milk into the coffee, make beautiful rosetta and set aside.

            Knock the puck out, clean the basket and grab the single group handle with blind filter and backflush and wiggle. Turn the machine off. Rinse milk jug and relax with great coffee.
            Word for word I do the same from the roast to the cleaning (but I do dip the steam wand into the milk KK style after incorporating enough air).

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