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Main
Date: 09 Jun 2006 00:36:14
From: anthony
Subject: Improving Pavoni results
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I've been pulling consistently excellent coffee (espresso and latte)
from my Pavoni Professional lever machine -- it helps of course using
freshly-ground home-roasted coffee!
But taking a tip from web advice for semi-automatics, I just tried
varying the routine by steaming the milk before pulling the espresso. I
start steaming just a little after the machine's pressure gauge moves
into the green ... still a bit short of where I'd normally pull the
espresso. By the time I've finished steaming, the bar pressure gauge is
just sitting steady at the most desirable
'pull espresso' stage. The result is better than excellent!
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Date: 09 Jun 2006 08:34:21
From: Robert
Subject: Re: Improving Pavoni results
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With the LP lever machines it's necessary to pay attention to every
minute detail to get repeatable results. I'm going to try your method
myself & check the output.
FWIW: I pause for a 10 count after the flow starts and I stop it, &
before I start the pull, to infuse the grounds. It seems to help
extract more depth of flavor.
Robert (loves pulling the lever) Harmon
anthony wrote:
> I've been pulling consistently excellent coffee (espresso and latte)
> from my Pavoni Professional lever machine -- it helps of course using
> freshly-ground home-roasted coffee!
> But taking a tip from web advice for semi-automatics, I just tried
> varying the routine by steaming the milk before pulling the espresso. I
> start steaming just a little after the machine's pressure gauge moves
> into the green ... still a bit short of where I'd normally pull the
> espresso. By the time I've finished steaming, the bar pressure gauge is
> just sitting steady at the most desirable
> 'pull espresso' stage. The result is better than excellent!
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Date: 09 Jun 2006 19:26:20
From: RED DEVIL
Subject: Re: Improving Pavoni results
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I have a Europiccola which of course doesn't have a pressure gauge.
What temp do you consider optimum to pull at?
On 9 Jun 2006 08:34:21 -0700, "Robert" <r_h_harmon@hotmail.com > wrote:
>With the LP lever machines it's necessary to pay attention to every
>minute detail to get repeatable results. I'm going to try your method
>myself & check the output.
>
>FWIW: I pause for a 10 count after the flow starts and I stop it, &
>before I start the pull, to infuse the grounds. It seems to help
>extract more depth of flavor.
>
>Robert (loves pulling the lever) Harmon
>
>anthony wrote:
>> I've been pulling consistently excellent coffee (espresso and latte)
>> from my Pavoni Professional lever machine -- it helps of course using
>> freshly-ground home-roasted coffee!
>> But taking a tip from web advice for semi-automatics, I just tried
>> varying the routine by steaming the milk before pulling the espresso. I
>> start steaming just a little after the machine's pressure gauge moves
>> into the green ... still a bit short of where I'd normally pull the
>> espresso. By the time I've finished steaming, the bar pressure gauge is
>> just sitting steady at the most desirable
>> 'pull espresso' stage. The result is better than excellent!
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Date: 09 Jun 2006 19:02:33
From: anthony
Subject: Re: Improving Pavoni results
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Reporting on the two-hole trick.
Scared at first ... huge balloon-style bubbles first-off. But they
quickly settled down, and the milk instead stretched far better --
creamier and thicker result, while not quite so high in the jug.
Yes, it's a superior result .. thanks for a great tip. I'll now check
whether it's possible to buy two-hole nozzles, as the wood tips will
keep breaking or tearing as I keep cleaning ...
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Date: 10 Jun 2006 06:04:41
From: RED DEVIL
Subject: Re: Improving Pavoni results
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On 9 Jun 2006 19:02:33 -0700, "anthony"
<anthonyjhcnospam@netscape.net > wrote:
>Reporting on the two-hole trick.
>Scared at first ... huge balloon-style bubbles first-off. But they
>quickly settled down, and the milk instead stretched far better --
>creamier and thicker result, while not quite so high in the jug.
>Yes, it's a superior result .. thanks for a great tip. I'll now check
>whether it's possible to buy two-hole nozzles, as the wood tips will
>keep breaking or tearing as I keep cleaning ...
So glad it worked for you. I generally take out the toothpick wood
once a week and have been using the trick for about a year. If you
find a nozzle that fits please let me know, I have also looked but had
no luck so far. I actually tried it with two holes blocked but that
gave an inferior result.
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Date: 09 Jun 2006 18:41:44
From: anthony
Subject: Re: Improving Pavoni results
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>
> let me know if it works for you?
Sure will
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Date: 09 Jun 2006 17:40:15
From: anthony
Subject: Re: Improving Pavoni results
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RED DEVIL wrote:
> Not sure if you have the same nozzle as the Europiccola, its a three
> hole deal? If you do here's tip. Take a wooden toothpick and stick
> in into one of the holes and break it off (easy to remove if needed by
> removing nozzle head). The remaining two holes will give you amazing
> microfoam that wasn't possible with the three holes.
>
>
Yes, it's a three-hole deal, and I'll give your tip a try this
afternoon as soon as my wife (the real latte-lover in our household) is
on hand.
cheers from the Blue Mountains, NSW, Australia
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Date: 09 Jun 2006 21:23:41
From: RED DEVIL
Subject: Re: Improving Pavoni results
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On 9 Jun 2006 17:40:15 -0700, "anthony"
<anthonyjhcnospam@netscape.net > wrote:
>
>RED DEVIL wrote:
>> Not sure if you have the same nozzle as the Europiccola, its a three
>> hole deal? If you do here's tip. Take a wooden toothpick and stick
>> in into one of the holes and break it off (easy to remove if needed by
>> removing nozzle head). The remaining two holes will give you amazing
>> microfoam that wasn't possible with the three holes.
>>
>>
>Yes, it's a three-hole deal, and I'll give your tip a try this
>afternoon as soon as my wife (the real latte-lover in our household) is
>on hand.
>cheers from the Blue Mountains, NSW, Australia
let me know if it works for you?
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Date: 09 Jun 2006 16:40:38
From: anthony
Subject: Re: Improving Pavoni results
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RED DEVIL wrote:
> I have a Europiccola which of course doesn't have a pressure gauge.
> What temp do you consider optimum to pull at?
>
I've never used a Europiccola, but there should be plenty of people out
there to help you. I've tried to figure it out by not referring to the
pressure gauge, but just listening to the (slight) boiling sound, and I
guess its optimum point would be just as the thermostat kicks in and
the sound of heating stops. Preferably just before that really, but
that would take quite some repeat measuring to determine ...
I've read that the gauge is mainly just for show -- but I find it
tremendously useful.
By the way .. adding to the milk comments ... I find starting the steam
going early on in the cycle, before pulling the espressos, takes a few
seconds longer than the other way round. But the result is a thicker,
creamier steamed result.
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Date: 09 Jun 2006 19:54:24
From: RED DEVIL
Subject: Re: Improving Pavoni results
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Not sure if you have the same nozzle as the Europiccola, its a three
hole deal? If you do here's tip. Take a wooden toothpick and stick
in into one of the holes and break it off (easy to remove if needed by
removing nozzle head). The remaining two holes will give you amazing
microfoam that wasn't possible with the three holes.
On 9 Jun 2006 16:40:38 -0700, "anthony"
<anthonyjhcnospam@netscape.net > wrote:
>
>RED DEVIL wrote:
>> I have a Europiccola which of course doesn't have a pressure gauge.
>> What temp do you consider optimum to pull at?
>>
>I've never used a Europiccola, but there should be plenty of people out
>there to help you. I've tried to figure it out by not referring to the
>pressure gauge, but just listening to the (slight) boiling sound, and I
>guess its optimum point would be just as the thermostat kicks in and
>the sound of heating stops. Preferably just before that really, but
>that would take quite some repeat measuring to determine ...
>I've read that the gauge is mainly just for show -- but I find it
>tremendously useful.
>By the way .. adding to the milk comments ... I find starting the steam
>going early on in the cycle, before pulling the espressos, takes a few
>seconds longer than the other way round. But the result is a thicker,
>creamier steamed result.
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Date: 09 Jun 2006 15:37:53
From: anthony
Subject: Re: Improving Pavoni results
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Robert wrote:
> With the LP lever machines it's necessary to pay attention to every
> minute detail to get repeatable results. I'm going to try your method
> myself & check the output.
>
> FWIW: I pause for a 10 count after the flow starts and I stop it, &
> before I start the pull, to infuse the grounds. It seems to help
> extract more depth of flavor.
>
> Robert (loves pulling the lever) Harmon
>
I've been giving at least 10 seconds at top of lever for pre-infusion,
usually till the nectar starts dripping from the portafilter == if you
try the milk-first method, don't forget to first release water into the
cups and let them stand heating while you steam..... that hot cup is
essential whatever the procedure.
I'm shortly getting an ECM Botticelli as well but I'll never surrender
the lever!
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