With levers, id recommend: After introducing water into the grouphead, 1. Pull lever to 2-3 bars for 10-15s for preinfusion. 2. Ramp up to 7-8 bars moderate speed, not too slow and not too fast. 3. Maintain at 7-8 bars (from after preinfusion) for 26-28s 4. Last 2-4s (overall pull not including preinfusion = 30s) slowly ramp down to 6 bars and stop shot. So far this has been my fav recipe and i like to keep my ratios around ristretto to espresso range. Ristretto mainly.
ohhh nice I'll try that sometime. looks like we have a similar recipe :) Preinfusion = total of 30s - Raise lever then for wait for about 5s - Pull lever to 2-3 bars for about 10s until small amount of liquid comes out - wait until 30s Shot Pull = total of 30s - Ramp up to 7-8 bars - Maintain at 7-8 bars for 20-25s - ramp down for the last few remaining seconds - hard stop at 30s total time = 1 min :) 15g in/36-38g out.
yeah. I've been using this machine for only a month when I made this video and it's my first espresso machine 😁 you can check my latest videos. hopefully my shots have improved 😆
yup! I've been using this machine for only a month when I made this video and it's my first espresso machine. you can check my latest videos. I've been trying to improve my puck prep, pre-infusion, and shot pull :)
![[20220506] Cortado and Aerocano with the La Pavoni](http://i.ytimg.com/vi/eU6Q856zTw4/mqdefault.jpg)
With levers, id recommend:
After introducing water into the grouphead,
1. Pull lever to 2-3 bars for 10-15s for preinfusion.
2. Ramp up to 7-8 bars moderate speed, not too slow and not too fast.
3. Maintain at 7-8 bars (from after preinfusion) for 26-28s
4. Last 2-4s (overall pull not including preinfusion = 30s) slowly ramp down to 6 bars and stop shot.
So far this has been my fav recipe and i like to keep my ratios around ristretto to espresso range. Ristretto mainly.
ohhh nice I'll try that sometime.
looks like we have a similar recipe :)
Preinfusion = total of 30s
- Raise lever then for wait for about 5s
- Pull lever to 2-3 bars for about 10s until small amount of liquid comes out
- wait until 30s
Shot Pull = total of 30s
- Ramp up to 7-8 bars
- Maintain at 7-8 bars for 20-25s
- ramp down for the last few remaining seconds
- hard stop at 30s
total time = 1 min :)
15g in/36-38g out.
@@jonrussellcua almost the same! Hehe.
May i confirm on waiting 30s after 10s of 1-2bars, is it no pressure applied or 1-2 bars for 30s?
@@miin108 no pressure applied :)
that shot looked like it had a channeling
yeah. I've been using this machine for only a month when I made this video and it's my first espresso machine 😁
you can check my latest videos. hopefully my shots have improved 😆
Looks like your puck is channeling in your demonstration, probably a bitter/sour pull.
yup! I've been using this machine for only a month when I made this video and it's my first espresso machine.
you can check my latest videos. I've been trying to improve my puck prep, pre-infusion, and shot pull :)