Search found 673 matches

by Kaffee Bitte
December 14th, 2023, 10:12 pm
Forum: Lever Espresso Machines
Replies: 27
Views: 1028

What is the point of 3 hole steamer on La Pavoni Europiccola and a new owner's recipe.

I bent the wands carefully basically at the point where they already were bent, though the Stradivari was already bent at an angle I found more workable. The other Pro had the traditional angle which annoyed me tremendously. I couldn't get a good roll going on the steam with the pitchers I was using...
by Kaffee Bitte
December 12th, 2023, 6:21 pm
Forum: Lever Espresso Machines
Replies: 27
Views: 1028

What is the point of 3 hole steamer on La Pavoni Europiccola and a new owner's recipe.

I have two millenium Pavonis and have the original three hole steam tips and two single hole tips. In my use I have found, generally for smaller quantities of milk the one hole works best. However when steaming for a to go mug of largish size I have switched one of my girls back to the original three
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by Kaffee Bitte
June 29th, 2023, 1:19 pm
Forum: Tips and Techniques
Replies: 37
Views: 2502

Longer pre-infusion for less channeling?

Wdt is not just about declumping it is also distribution. I find the declump easy. Getting the grinds evenly distributed prior to tamp is the most important part and the hardest to know when you got it. My homemade wdt tool will end up often leaving some voids or I will not notice that one side has
by Kaffee Bitte
June 2nd, 2023, 10:45 pm
Forum: Lever Espresso Machines
Replies: 6
Views: 278

La Pavoni Professional overheating

Almost certainly a descale will straighten that pro right out. Maybe a pstat clean if the descale doesn't. When I see my girls doing that I know it's time to descale
by Kaffee Bitte
May 11th, 2023, 1:10 pm
Forum: Tips and Techniques
Replies: 10
Views: 237

Still steaming trouble

I would have zero qualms serving that latte you made in any shop I have worked at. You are much farther along the path than you think. You have reached the refinement stage of your technique. It's all little things now and doubly frustrating because you have some skill. Comes down to finding the sweet
by Kaffee Bitte
May 6th, 2023, 3:28 am
Forum: Buying Advice
Replies: 1
Views: 242

Eureka Mignon Zero and the Oro Single Dose

55mm burrs are going to be just fine with your La Pavoni. I have seen more than a few mom n pop shops running 55mm grinders. The main issue with burrs below 60 mm is the feeding of beans. Some larger or oddly shaped coffees may not feed well. Also due to more aggressive breaking needed they
by Kaffee Bitte
April 28th, 2023, 12:21 am
Forum: Tips and Techniques
Replies: 52
Views: 2863

Long shot time ristretto

Agreed. If the description mentions fruits and chocolates it's ristretto time. Especially medium roasts for me, darker is difficult to keep the fruits Infront of the good bitters. I feel they get backgrounded too much after second crack. And plus one on the fruits despite milk. I enjoy them for that...
by Kaffee Bitte
April 22nd, 2023, 12:15 pm
Forum: Lever Espresso Machines
Replies: 5
Views: 199

2021 La Pavoni Pro group not filling.

This model came with a stainless piston. I double checked it each time I pulled the group thinking the same thing. It must be blockage in the inlet. I will pull it again and pull the sleeve for a good clean. The boiler pipe is clear
by Kaffee Bitte
April 21st, 2023, 10:42 pm
Forum: Lever Espresso Machines
Replies: 5
Views: 199

2021 La Pavoni Pro group not filling.

My pro is taking a full minute to fill the group chamber. I already checked the boiler tube for scale blockage but water flows right through no problem. Have taken the group apart five times this week trying to figure it out. A little more info. As I lift lever about 1/2 inch from water inlet
by Kaffee Bitte
April 19th, 2023, 5:28 pm
Forum: Tips and Techniques
Replies: 52
Views: 2863

Long shot time ristretto

Whenever I find a berry and chocolate coffee I head right for a long slow ristretto. Lately I have been blooming and then refill. Hologram from Counter Culture has been pulling in this style all week for me. It hits the descriptors on the nose as ristrettos