Search found 47 matches
- February 22nd, 2012, 5:02 pm
- Forum: Tips and Techniques
- Replies: 11
- Views: 1687
Portafilter - off or on when idle?
I microwave water through a 12"x4" carbon-block for initially preheating the boiler's element. A few minutes and by then the boiler has gone from stone-cold idle into a gentle state of agitation for adding a water seething and ready from the microwave;- mostly, except for a clear, wire-handled glass...
- February 21st, 2012, 5:37 pm
- Forum: Knockbox
- Replies: 17
- Views: 1135
What's so special about coffee? Why are you here on H-B?
Rhetorically, it couldn't be other than special for HB not to fall by a wayside of false premises, say, in each advertiser's cap off a can of pre-roasted coffee from supermarket shelving for reinforcing its image on primetime;- pragmatically, thus following, that in evidence exists an empirical base...
- February 20th, 2012, 1:25 pm
- Forum: Tips and Techniques
- Replies: 61
- Views: 20147
Microfoam for fast vs. slow milk steaming espresso machines
I ordered an acorn nut with a larger center hole. Too large. Then took a butane torch, solder and iron to the original La Pavoni's tip and closed all but one of the three holes. An immediately pleasing change, although also something of an invariable tendency I've had for modifying every machine I'v...
- February 16th, 2012, 5:04 pm
- Forum: Grinders
- Replies: 23
- Views: 19317
Large conical vs flat burrs: Consistency and pour characteristics?
I've a motorized large conical grinder from Spain. Whereas with my roaster, it's almost inconceivable not to have to change grind settings if popping a freshly roasted batch into the grinder, as opposed to coffee I may have roasted from a week ago and subsequently frozen. Since espresso roasts are m...
- February 15th, 2012, 10:05 am
- Forum: Tips and Techniques
- Replies: 29
- Views: 79418
Making latte - milk first or espresso first?
In South America they serve a latte with espresso extracted over steamed milk. Milk within the same clear glass it's just been steamed for a clean shot then pulled over. Neat. There is no need for various containers for pouring anything other than the milk initially into the glass. The steamed milk ...
- February 12th, 2012, 4:46 am
- Forum: Repairs, Restorations & Mods
- Replies: 27
- Views: 35759
Refeathering the Peacock - Pavoni head gasket replacement
In the picture of the piston w/ newly assembled rings. . .the V-s "... Always point away from center." The whole of the ring cross section is V-shaped. For then, at the final picture, were it (mis)understood as put together backwards with the V-s pointing towards one another. What is not implicitly ...
- February 5th, 2012, 9:39 am
- Forum: Lever Espresso Machines
- Replies: 8
- Views: 779
La Pavoni suddenly delivering lower volume shots?
While you're checking the rubber, be sure the shaft connecting the lever into the piston hasn't loosened. If the piston isn't raised to the right height or the bottom of the piston is misaligned and low enough to impede water entering from the boiler, action suffers
- February 3rd, 2012, 1:06 pm
- Forum: Espresso Machines
- Replies: 3
- Views: 1029
La Pavoni EP Espresso Plus problem
Physically established, provided the manufacturer's assembly (or a wiring diagram), there's as much logic to common sense in a multimeter for applying a soldering iron, even without burnt or defective leads, nor a bases in physics behind electrical components. Up to a point. . .won't hold water, tho...
- February 3rd, 2012, 12:56 am
- Forum: Coffee Roasting
- Replies: 6
- Views: 1796
New Home Roaster - I'm a newbie all over again
Use mine in the kitchen under a fan vented rangehood w/ a couple hand towels and clothes hangers. Tends to billow smoke past when working at the second crack. Towels stop any smoke for clouding or smelling up the house. Take the vacuum cleaner wand with the crevice tool right after and go over the i...
- January 31st, 2012, 12:45 am
- Forum: Coffees
- Replies: 4
- Views: 1051
Looking for a Flavor
You said it, really. Forgot the timer tonight on a roast and I'm close to 15min, early 1st crack S/O. It's the "taste that lingers" -- tart and saucy, but in a nice way, unusual in the way a lingering presence impetuously stands, well past the tongue, an hour later, transferring, transposing sensati...