Sam21 wrote:<image>

I meant to post this picture when I first received the grinder, but am just getting to it now. This is what the static cling/dust looked like for me when I was running test grinds on day one. Have others gotten a similar result? A small tap on the table loosens it all though.

Yes I get something similar with chaff and grinds clinging to the plastic bit.

penrod wrote:Yes I get something similar with chaff and grinds clinging to the plastic bit.

That's good to know. I was just curious. The present static is so easy to manage though. As Barb mentioned in the other thread, carefully pouring the grounds without any tapping will further remove any present dust/fines making for an even more consistent grind. Ultimately, the grinder does a great job anyway!

I am looking for a good starting point for the CCD paired with the LIDO. I have used it with an Aeropress so far with fantastic results. I just purchased a Clever and am excited to give it a try. It seems that 2 turns out from zero is a good starting point for a grind, but how about the actual method approach.

To start...

How long of a steep?
When to stir?
What is desired draw down timing?

The aeropress and CCD will likely be the brew methods that I use when traveling, so it's only right that I put them to the test with the LIDO over the course of the week.

Thanks!

I just used the Lido with the La Pavoni Europiccola. A setting of a little bit past the 1/4 turn mark and about 96 turns of the crank (this Lido grinds espresso pretty quickly) gave me about 13 grams espresso grind on the medium coarse side.

The pull on the Pavoni was much more easy than I am used to (this is only my first attempt at dialing in anyway) but the Vivace Dolce blend (12 days old by now [roasted on 11/29]) still pulled nice and reddish (the coffee not the crema) with good dark brown crema that was only slightly red.

I gave about 3 infusions during the pull and it yeilded about 1.5 ozs.The crema was dense enough to float the sugar but it did not linger for more than a couple of minutes. This is not uncommon on my La Pavoni.

The taste straight was decent (I tasted good coffee not sludge) after adding 1/2 teaspoon of sugar it was delicious. I used some of it to make a great latte that was full of flavor for a family member that likes milky drinks and I drank some mixed with about 50/50 foamed milk to espresso. I then drank what tiny bit was left straight.

Judging from this only one attempt at espresso I can figure that this grinder should have no problem making high quality espresso grinds and with more tweaking of the grind settings (dialing in) I have no doubt I can make an even better shot.

can you clarify this please?

I gave about 3 infusions during the pull and it yeilded about 1.5 ozs.The crema was dense enough to float the sugar but it did not linger for more than a couple of minutes. This is not uncommon on my La Pavoni.

The taste straight was decent (I tasted good coffee not sludge) after adding 1/2 teaspoon of sugar it was delicious. I used some of it to make a great latte that was full of flavor for a family member that likes milky drinks and drank some mixed about 50/50 foamed milk with espresso. I then drank what tiny bit was left straight.

With the La Pavoni I don't always feel the resistance on the lever when I would like to, especially when I turn the heat to low which results in less preinfusion pressure, so I will push a little of the water down into the puck and pull up again to fill the brew chamber with more water and push down again this prevents me from getting tiny shots that would be less than 1 oz.

I have an older model Europiccola that will kick into charcoal mode (overheated water burning the coffee) if I don't carefully manage the temperature.

My family member likes very very milky lattes with only a hint of coffee flavor so I only put about 2 teaspoons of espresso in their 8 oz latte. The milky lattes are not devoid of coffee flavor in fact in reality it has a profound effect on the milk flavor. Let's just say my family member does not like espresso flavor to be the dominant one in the drink. This leaves me a good amount of espresso to play with.

I was once shown a real old La Pavoni (older than mine) which had a wider group head, or maybe a different shaped one, but the same sized (49mm) portafilter, in a repair shop. I asked about it and was told the very old ones have a sleeve in them. He also told me that it was an advantage over newer ones (newer pre-millenium.) I am not talking about the synthetic sleeve in the millenium models. Does your have that sleeve ? and how does it affect the brew.

opother wrote:With the La Pavoni I don't always feel the resistance on the lever when I would like to, especially when I turn the heat to low which results in less preinfusion pressure, so I will push a little of the water down into the puck and pull up again to fill the brew chamber with more water and push down again this prevents me from getting tiny shots that would be less than 1 oz.

Robert Pavlis recently started an illuminating thread where he analyzed the issues of false pressure, water vapor versus air and so on. He suggested purging the steam wand and doing a brief heating shot of the group to get a better fill on that first shot.

As I reported #034 came in last week. There was a problem however, USPS managed to crack the plastic catch lid ring. I emailed OE and Barb sent out a new ring the same day. It arrived today so while I may not have had the chance to be one of the first to grind I do believe I got to be one of the first to perform surgery. I'll try grinding this weekend.

^^^ Ouch. Will you have to realign the burrs?

Sorry, I couldn't resist.......