OK, those dark flecks can indicate that the extraction water was too hot. Other contributing causes are grinding too fine or over-tamping. The bubbles consist mostly of CO2, and can come from beans that haven't sufficiently out gassed after roasting.

I still say fresh oily beans 5 days ago... I don't think anyone has done a progression of pictures showing result as beans age. (no fair if you freeze them.)

UPDATE: I think my beans were too fresh. Just pulled a beautiful shot (no clumpy crema) and poured some great latte art

Pressino wrote:OK, those dark flecks can indicate that the extraction water was too hot. Other contributing causes are grinding too fine or over-tamping. The bubbles consist mostly of CO2, and can come from beans that haven't sufficiently out gassed after roasting.

Interesting thought about the extraction water being to hot. I did just start running a "heat exchanger cool down flush" before my shots. This could have contributed to my successful shot.

So in summary the only things that changed were:

• Beans outgassed a few more days

• Started doing a "Heat exchange cool down flush" see: /hx-love.html

And I'm now making the best lattes! thanks everyone

espressomonkey wrote:UPDATE: I think my beans were too fresh. Just pulled a beautiful shot (no clumpy crema) and poured some great latte art

see, I think those beans were great - I love that stuff!!!

espressomonkey wrote:Interesting thought about the extraction water being to hot. I did just start running a "heat exchanger cool down flush" before my shots. This could have contributed to my successful shot.

So in summary the only things that changed were:

• Beans outgassed a few more days

• Started doing a "Heat exchange cool down flush" see: /hx-love.html

And I'm now making the best lattes! thanks everyone

When I come to my Livia, assuming it is warmed up (anything after 35 min), I flush until steam is gone (~3-5 secs) and then another 3 seconds or so(to lower the water temp at the head), then immediately lock and load and start pre-infusion (3 secs pump on, 6 sec pump off) and then pump on for regular pull.
Do you do it differently on your Livia?

Interesting my process is:

• Warm up for 30-1 hour (I use a smart outlet to turn it on everyday before I wake up)

• Flush steam for a few seconds

• Flush group head for 10ish seconds

• immediately pull shot

• Start steaming right after espresso is done

I don't do any pre-infusion. Does the pre-infusion work well for you?

I am surprised you are not getting sour shots but if it works for you, keep doing it!!!!!

I have not done a good pre-infusion or non- test. I do notice that my grind would be much different if I did not do pre-infusion - that is, when the puck soaks up water, the pull is much slower. Without PI I would have to grind tighter. I figure that if machines like the Lelit Elizabeth (which I lust after) use it automaticaly, if selected, I figure it must be a good thing, so I do it.

I'm going to try pre infusion this week. Just assumed it wasn't possible on the livia 90. Any other pasquini tips you have?

PI on the Livia simply means (to me!) turning on your pump for 3 seconds, shutting it off and then waiting 6 seconds and then turning pump on again for the pull. (I have not experimented with different timings) It is a crude PI compared to the steam boiler assist that the Elizabeth does, but I believe it is all that machines like Breville (and many others) advertise and use, so I thought I'd try it. I stop at 3 seconds simply because on most beans I get nothing or maybe a drop or 2.(I don't want to start extraction here.) Then when I turn the pump on again, I "time" from first real drip (which might be 6 seconds later - depends on bean and grind.

I do not play a lot with grind other than to find a setting where I get a slowish pull and then note that for that bean so I remember (I have 3 different beans in freezer now that I rotate - set grinder for that bean, grind and go.I do not thaw the beans.)

I do not play a lot with dose weight and mostly use 17.4g at the moment as that seems to work fine in a common ridged basket for all of these beans. I did briefly play with 21.4 in a triple bottomless but have backed off from that as I was getting better taste with this.

I do not play much with temperature since with this machine it is kind of a scatter-gun whereas something like the Elizabeth is an electron microscope. But is seems fairly easy (using the introductory flush and then immediate pull) to get a good tasty shot and I am pleased with it.

I have had this Livia less than a month so you are as likely to have tips for me, as I for you!!!. Fun machine! Gentle beastie! Built like a tank! Love it!

btw my pressure peaks at about 1.2 - where does yours peak?