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About AJP80

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    Cycling, coffee, the Great Outdoors

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  1. Now that’s just stirring... I’ll get my coat.
  2. And the effect of different coatings. I’ve heard, anecdotally, that a low friction coating may actually be detrimental in the case of spoon grinding as it can lead to greater pop-corning. In the interests of full and frank disclosure, I do have a set of uncoated spoons for sale elsewhere and I’ve had no such issues (they’ve had low use, mainly with yogurts (naturals)).
  3. There do seem to be a lot of climbers on the forum! Unfortunately, 15 years of climbing took its toll on my fingers and I’m ten years out of the game, although if there’s coffee involved I could be persuaded to squeeze my toes into a pair of Anasazis for some jug pulling and belaying.
  4. Growing up in Derby, I wanted nothing more than to escape, although I do now enjoy infrequent visits to see family. I’ll even admit, I actually quite like the place. My relationship with the area improved greatly when I discovered the Peak District and, shortly after, climbing. It’s a beautiful if occasionally bleak place. For great coffee, I can recommend the CottonWorks on the banks of the River Derwent, in Darley Abbey. They’ve a young but very enthusiastic and invested head barista and have a selection of very decent roasters on rotation (albeit none local, yet). Welcome to the forums 👍
  5. Dry pumps vid here.....https://youtu.be/coz4CU4kyws
  6. Yeah the EK is brutal and I was never going to get pre-approval so I didn’t bother asking. From my wife’s point of view, one big, ugly, silver grinder (Elektra Nino) was replaced by a slightly less big, just as ugly black grinder. But, I used to spend hours each week stripping, cleaning and Teflon taping the threads on the Nino just to make a drinkable brew so she appreciates me not spending so much time now on my coffee hobby. That and the V60s from the EK are out of this world. I want to rhapsodise about the coffee it makes. It is that good. I continue to be amazed by it and the flavours it extracts. But maybe I just got unlucky with my previous grinders and am only now drinking what everyone else on this forum would consider ok coffee. As for the other things: Temp strips are essential, so too is a single hole steam tip (so I understand). Levellers, not so much - I prefer to use a stockfleth (I don’t use my leveller as the grinds tend to ride up the sides and get stuck there in the nooks and crannies). As for the PPK, it’s a nice to have, but not strictly necessary (it’s nice to have the feedback and to be able to fix one variable but I can’t say hand on heart that my shots taste any better now that I have it). I don’t know what difference baskets make (besides capacity) - I am using an IMS basket/ screen combo and it is working well but I don’t know if it is any better than the stock basket (I assume it must be but I haven’t compared).
  7. I Googled “La Pavoni” on you tube and watched a dozen or so videos. This was mainly to get a rough idea of how much force to put through the lever. I enjoyed Bruce Pappas’ vids e.g. https://www.youtube.com/watch?v=1lGPT-3fmxA. There are also lots of helpful factsheets and videos on the La Pavoni Owners Facebook page. It’s definitely worth joining that. I too got rid of my espresso gear a number of years ago and now use my brew grinder with the La Pavoni and whilst it doesn’t give me the same kind of fine control as say a Niche, I am very happy with the flavour and, if the grind is a bit off, I can make changes to the pressure on the fly to save the shot. The reality is, I just don’t have the caffeine tolerance to micro dial in an espresso grind to perfection - a few sips of espresso does me and then I move onto brew for the rest of the day. So in that respect the La Pavoni is very forgiving. That said, temperature management is very important and is, thankfully, relatively simple, although a temperature strip is essential. Unless you just drink very light roasts, I’d recommend one (or a pair) covering a 80C to 100c range (single strips covering this range are very rare and as a result very expensive). The two main techniques for temp management are i) dry pumps (to bring the group head up to temperature) and ii) a damp kitchen or paper towel (to bring the group head down to temperature). I should probably add having just read MRS’s recent post that I have a scarily expensive grinder so whilst it is not designed for espresso it is very consistent. The La Pavoni might not be so forgiving with all grinders.
  8. Alas, as I hit middle age much of that mass has now migrated southwards.
  9. I’ve got the PPK on my Pavoni and was surprised how easy it was to hit and hold 8 to 9 bar. I was sceptical about being able to decent espresso from such a small and simple machine but I have absolutely no regrets now I have it. Ps in the interests of full disclosure, having climber’s arms helps.
  10. It’s old tech/ low-fi but it gets the basics right. It is well made even if it doesn’t make the most of its design (e.g. no pressure profiling, no hi-res temperature setting (I think it uses a higher/ lower dial)). As for looks - it has the look of something used in a specialist coffee shop, and that may be enough for some. I think it looks good but that may be more because I associate it with good coffee had from the coffee shows that use it. Do I have the space for one? No. Do I have the need for one? No. If I did and money were no object would I buy one? No (although if you’d asked me a year ago you might have got a different answer). I think I’d go for a lever now or a Decent (at totally different ends of the spectrum!).
  11. I *think* I have a ZeroWater jug that you can have if you can collect from Golders Green area (although it’ll only save you a tenner or so because most of the cost is in the cartridges). Cartridges are expensive but can be picked up from Amazon and one should last you for 40 litres or so (enough for espresso machine use until an Osmio arrives). As the name suggests, it’ll remove everything from the water, so you’ll have the faff of remineralising, before suffering the same fate as Peake Water (fish smell and resin balls) after about 40l. let me know if you are interested and I’ll check if we still have it. Andy
  12. Between two of us, we’re currently getting through about 5x15g doubles a day, three of which go into cappuccinos or lattes with the balance being straight espresso. On top of this, I’ll usually get through another 3x16g V60s.
  13. So the PPK arrived yesterday afternoon, together with everything I needed to fit it (Teflon tape, silicon grease) except instructions! The lack of instructions was solved with a quick search on YouTube and the kit was fitted in about 30min. I’ve pulled a few shots with it now and have been pleasantly surprised at how easy it’s been to hit and hold 9bar. No hissing, bending or flexing. I realise now that I must have been pulling well above 10bar with my early shots on this machine after I first got it. So a worthwhile, if expensive, upgrade.
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