Perfect espresso ? - Ponte Vecchio Lusso 1oz shot.

[chai3cha]

look yummy !!!

I will try to pull like you movement

[andrexxxuk]

Then make sure manometer is set to max 1.1 bar (adjust at side of machine).

Then run the "false" steam through the wand - watch the pressure drop right back down.

Then run water through the portafilter to heat the portafilter and group.

then, if all correct, you will hopefully have a much improved espresso.

Sorry for going on a bit, but it is a real passion. Please pass on any information that you come across, as we are all still searching for the perfect shot!

Best regards!

Andrew.

[andrexxxuk]

This is why many people have long extraction times. Between 23 - 30 sec max is spot on!

Once you have these 3 main points working correctly together, the rest will become more consistent.

Best tips:-

I use one supplier, and collect each week just 250gr of beans that they have roasted in the previous days. I use Pollards of Sheffield, as the owner, Simon, is a proper expert in this subject, even writing his own coding for the roasting program! This = VERY consistent beans! - continued below.

[andrexxxuk]

This gives me too much for a "fill and level", so I fill half and give slight tamp - perhaps 2-4lbs, then add rest of grind and tamp approx 10-15lbs.

As you will understand, this is not an E61 group, and as such, it is different from a lot that is talked about on the forums. The Lusso doesn't have a huge spring either, and due to these physical properties of the machine, the basket is narrow, and slightly deeper than most machines. Do not over tamp! - continued below

[andrexxxuk]

Re: Ponte Vecchio Lusso

Hi Javier,

You have a great machine there! If this is your first foray with a Lusso, then be patient....it takes ages to become really familiar with its personality!

I use the same method each time- this gives me a benchmark for constancy.

I (used to ), weigh 14gr of 4-12 day old beans ( this is days since roasting), from an air expelled re-sealable valve bag, and grind at an exact setting on my Porlex ceramic burr grinder - Continued below.

[andrexxxuk]

Ponte Vecchio Lusso

Hi Andre,

I just bought a Ponte Vecchio Lusso 2 (dual gruppi), and was interested in your technique to get a 30 ml (1 ounce) shot without sacrificing taste and crema. From your videos it seems you are pulling 30 mls shots.

How many grams do you dose in the double basket? And how much tamping force (or pressure) do you apply to the coffee mound?

Thanks in advance!

Javier

[andrexxxuk]

Thanks matey.........This is my first comment EVER!!!!!

I sound like a real knob on this vid, but actually, I'm not too bad.....

I love my coffee, and just like all things I'm into, I look really closely at all the areas that need to be brought together in order to have a fighting chance of getting a decent result. Pollards of Sheffield gave me a guided tour around their roasting house - Very impressive control measures. I've also been around Wogans in Bristol.

I'll post more now perhaps..?

[sjhoenen]

Impressive actually, I'm having hard times getting significant crema (weekly roasted, freshly ground). I'll try this method for a bit then :)