Kostverlorenvaart

(to be added to http://kostverlorenvaart.blogspot.com/2018/08/hey-look-modified-pavoni-pro.html ) Youtube version: https://www.youtube.com/watch?v=hnFnEcKWlXg also: https://www.youtube.com/watch?v=IcV1rXcFEYQ PS 3 September 2018 This week I'm using the machine in my little 'home' attending a ConTeXt conference and during coffee/lunch/dinner breaks fellow TeX users come visit to my coffee room: The machine performs very well. The high boiler pressure results in a better than usual pre-infusion. The air pocket between piston and water is highly compressed or this air is somehow pushed out altogether as can be felt by the 'hard' resistance of the lever at the end of pre-infusion, much like one feels when using the Strietman lever espresso machine. Shot volume is then also more than I normally get from a La Pavoni. The group needs a warmup flush (about 40ml) once the boiler is up to pressure and a very brief warmup flush before the first shot. Fro

Tije - La Pavoni Bottomless from Frans Goddijn on Vimeo . YouTube version:

(Youtube version: https://www.youtube.com/watch?v=hnFnEcKWlXg ) My friends at Vintage Espresso Machines procured a number of vintage machines and since I was looking to give one to a friend I checked out a few of their Pavonis. I nice little brass colored Europiccola was in working order so I bought that one and two others which needed repairs were adopted as well. One of these turns out to be quite interesting. Bottom view I had no idea what exactly had been done to it, but Tije de Jong pointed out to me that a previous owner must have found an original way to prevent overheating while keeping up boiler pressure. Close up of pipe feeding water to brew group The brew head is not fed with a pipe dipping into the boiler water but instead a short pipe enters the boiler from below and the boiler water in this pipe takes a trip around the foot of the Pavoni before punching upwards through the plate just in front of the boiler and then reaching all the way into the throat

Using beans that are well roasted/developed, a beautiful full bodied shot is had from the etzMAX when grinding just a little more coarse than usual, getting a slightly faster flow than the typical 30g/30s. In the first 20g/20s, most taste has been extracted and the shot could be pulled for a complete ristretto, or one can let it go for another 5s/10g to get a full bodied espresso shot with all the creamy and spicy character to be expected from this Peruvian bean. YouTube version: https://www.youtube.com/watch?v=B9Vs-3FuXIQ