Slow pull - 1 minute - excellent?
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As part of learning how to use my La Pavoni Europiccola I have occasionally ended up with too fine a grind and/or too hard a tamp.
Today was 15g at 50 seconds with high pressure on the lever, and it was an amazing shot.
Has anyone else had this experience?
Today was 15g at 50 seconds with high pressure on the lever, and it was an amazing shot.
Has anyone else had this experience?
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- Posts: 1211
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I don't have a Europiccola, but on both my Robot and my LaPepina I have definitely found that sometimes a finer grind a longer shot time is what gets the best results. As long as you avoid overheating or channeling, a fine grind and a long pull will give you better extraction, which often equals better flavor especially for light coffee. if it tastes good, its good!
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My best shot this morning was from a ~50s shot (20s preinfusion/soak), between 4 and 8.5 bar. Caffe Lusso's Ethiopia Sidama. 15g in 35g out. Came out sweet and fruity with a tiny bit of astringency.
From what I've read, this is a fairly common brew recipe for light roasts. I think Scott Rao (and others I'm sure) does an even more exaggerated version of this with a very long PI and maxing ~7 bar on a very long shot.
From what I've read, this is a fairly common brew recipe for light roasts. I think Scott Rao (and others I'm sure) does an even more exaggerated version of this with a very long PI and maxing ~7 bar on a very long shot.
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Really good to know!
Yes, this is a lighter roast. If I don't have channeling it's unreal how good it is.
Yes, this is a lighter roast. If I don't have channeling it's unreal how good it is.
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Yep, I've pulled some fantastic shots of lighter roasts on a Pavoni and other levers in that range.
LMWDP #717
- EddyQ
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My guess is that your brew temperature was a little low for perhaps a light roasted dense bean. With lower temperatures you would need a longer brew time for the same extraction. Do you monitor your group temperature? Maybe try increasing it a bit while coarsening up you grind for a 30-35s pull.espressed wrote:Today was 15g at 50 seconds with high pressure on the lever, and it was an amazing shot.
LMWDP #671
- Almico
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My best shot to date was from my LaPavoni Pro. My 1,000 worst shots were from the same machine.
- EddyQ
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I think that is why the La Pavoni is such a great, fun machine to learn on. I share that experience, with exception of the worst of the worst which came from the KVDW the first week I owned it. I didn't know a shot could be that sour or bitter.
LMWDP #671
- guijan12
- Posts: 586
- Joined: 6 years ago
I don't mind the time when pulling a shot from my LPP.
Grind, grouphead temperature and ratio are the important factors I tweak with to get the best tasting espresso.
And as Almico already wrote; my best and worst shots are from the same machine (but not a 1,000 to 1)
Grind, grouphead temperature and ratio are the important factors I tweak with to get the best tasting espresso.
And as Almico already wrote; my best and worst shots are from the same machine (but not a 1,000 to 1)
Regards,
Guido
Guido
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- Posts: 37
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Never pour a shot in the sink without tasting it
I've had some pretty good shots as well with the LR, well in the 50+ second range with long preinfusion. Curiously this never happened with my previous E61 machine. My theory is that the dropping pressure and temperature in lever machines leads to a much wider usable extraction range.
I've had some pretty good shots as well with the LR, well in the 50+ second range with long preinfusion. Curiously this never happened with my previous E61 machine. My theory is that the dropping pressure and temperature in lever machines leads to a much wider usable extraction range.
LMWDP #631