I am totally new to making espresso. I just got a Ponte Vecchio Export and I will have some questions figuring it out.

First Question:
I know that eight minutes or so after turning the machine on, I am supposed to bleed off the false pressure. How will I know (after opening the steam valve) when I have released enough pressure?

air doesn't condense as vapor....

that is, you'll bleed off pressure but wont see steam...then maybe some wet steam, and steam. Let it go a moment, and you're done.

close it off and let it come back up to pressure.

habou wrote:I am totally new to making espresso. I just got a Ponte Vecchio Export and I will have some questions figuring it out.

First Question:
I know that eight minutes or so after turning the machine on, I am supposed to bleed off the false pressure. How will I know (after opening the steam valve) when I have released enough pressure?

Great machine you have there.I suppose you have got a good grinder?
If not get one.That machine is capable of producing great shots with a good grinder and fresh beans.

Yes, just open if for a few seconds, then close it again and you're done.

I'm traveling today, but will be glad to post some answers to specific questions tomorrow. As mentioned the espresso from the PV is top-notch, and I think it is a joy to use as well.

PC

Thanks all, I am sure I will be relying on this forum for ideas!

I have a Baratza Vario. I have read any recommendations on how to determine grind but I am still unsure as grind, dose and tamp are linked so that one variable affects the others. As for the tamp, I am trying to use this technique (I have the same tamper, funnel and puck):

I have set the vario to fine/fine and that doesn't "choke" the machine (with 16g coffee in the double basket), but using the finest setting doesn't seem right.

Think in terms of resistance. More coffee at the same grind and tamp as less coffee --> more resistance and a slower pull. Finer grind but the same tamp-pressure and amount of coffee --> more resistance and a slower pull. A slower pull is great, and many believe the PV hits its sweetspot with longer-than-normal pulls (30-40 seconds or so).

Now the fun begins for you as you experiment and see what tastes good to you. There are some general guidelines for length of a pull and volume of coffee that results, but it all comes down to what you like. For me, I've had some shots that were way too quick (according to well-accepted guidelines), but tasted delicious. Play around and see what you like.

Many people accept that the PV machines do good with a finer grind and lighter tamp. The idea being that the puck is less likely to be disturbed/fractured while you're lowering the lever, and air is being sucked up through the puck. I'm still fiddling with finer+lower pressure tamp vs. coarser+harder tamp.

Let us know what you try and how you like the results. Good luck, and enjoy!

So I have put about 3#'s of coffee through the machine and I might have pulled one shot that was kind of drinkable. The rest were sour/bitter/thin/too heavy...poor sink!

Some questions: It seems that typical doses for the double are about 12g but I find that this quantity leaves me with about 10mm of headspace (with a light tamp). I am under the impression that I am looking for about half that distance to the shower screen. So how much should I dose for the double basket?

I just fill the diouble basket to very near the top - between 14-16 g, depending on the type of beans. Also, I don't use the "no-tamp" method. I find that a comfortable light tamp, maybe 5-10 lbs, keeps the puck intact during the pull. If you go for a full basket and a light tamp, and it chokes the lever, back off a notch on the grind and you should be there. If you do the same and it drips coffee through the puck even before you let the pull begin, tighten the grind.

General procedure:
1 Prepare puck while machine comes to temp.
2. Let off false pressure, wait a few seconds until ready.
3. Insert PF, slowly pull lever down, and wait about 10 sec (if you get coffee dripping through, the grind is too coarse or the beans too old).
4. Slowly let the lever rise until the spring takes over (if it shoots upward, too coarse, if it stalls, too fine).
5. With the proper puck preparation you can take a second pull for a double.

With a little practice you can add a "Fellini" pre-infusion, but I would hold off on that for now.

It could be that your p-stat is set either too high or too low. When the machine is up to temp is there a LOT of steam (too high) or barely enough to steam milk (too low). Too high will result in brew temps that are too hot, too low, too cold. You can also do the finger-touch method on the group. If it burns, it could be too hot.

PC

Little clip.
I just fill it and look at the poor.I pull the cup when I think it's time according to blonding.
Also I can make a single espresso with the double .It all comes down to grind and tamp power.

My wife likes her cappu not too strong so I make sure the poor goes pretty fast.
I myself like it a bit slower.


http://s143.photobucket.com/albums/r156...005-44.mp4

thanks for the videos and the recommendations! I have pulled some better shots today. I think I have been dosing too much and I dropped the pressure down to just over 1 bar.