The Dirty Portafilter

My corner of the Internet, mostly espresso related but occasionally life will interfere.

Saturday, July 22, 2006

Lever Machine Espresso Pull

Lever Machine Espresso Pull Gaggia Factory (LaPavoni Pro 16)

3 Comments:

  • At 2:06 AM, Anonymous Mark said…

    Dude! Gotta let the preinfusion take place longer (ie, hold the lever up in the position where water is entering the brewing chamber) before pressing down!

    :D

     
  • At 8:09 AM, Blogger cannonfodder said…

    Most people, myself included, find that any more time than a 10 second preinfuse is to long and results in an over extracted or burnt cup. If you read LaPavoni’s manual, they say to lift the lever and hold until the first drops flow from the portafilter. If you can saturate your puck with the meager .8 bar pressure the boiler provides, you are grinding way to coarse. At proper grind, you will never get a flow from the group without pressure.

    I lift, count to ten, pull until the first drops fall, raise count to three to allow the group to fill, then pull to completion. I believe that is what most people. Check out the lever espresso machine forum on www.home-barista.com

     
  • At 12:08 PM, Anonymous Anonymous said…

    David,

    Hi my name is Karen, and I also live in Dayton, Ohio. I would love to meet you in person and talk Espresso with you sometime. I love a guy who enjoys his cup of java like yourself. How can your wife dislike coffee when it seems to be such big part of your life? Anyway, I love your site and visit it often. The picture of you on the main page is now my Desktop Background. Are you inside some kind of cage at your house?

    K

     

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