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Found 18 results

  1. I've been using the Sage Oracle for the last month on factory default settings. 7s pre-infuse time, 30 seconds total extraction. Tried various grind settings from 21 to 25 with different beans and can never increase/slow the drop time above 8s. If I lower the grind too much, the flow intermittently stops or slows right down. I can get 30ml extraction x 2 shot and honey colour crema flow usually between 7-8 seconds drop time. Just curious why the recommended drop time is 9-14 seconds and why I cant get within this range? Only tried various supermarket beans so far including Lavazza Rossa. I'll get round to buying some local freshly roasted beans soon, but would like to confirm if the above sounds normal with Lavazza? Or a workflow/ procedure how to go adjusting pre-infuse and extraction times to get the optimum extraction for the bean whether supermarket or local freshly roasted date. I bought the machine second hand, everything appears to work fine, but wonder if any issue with the machine or inadequate cleans and descales in the past may or may not contribute to the above? Any guidance appreciated or please share your experience with the same machine and supermarket beans, thanks.
  2. Hi Have just been given a Lavazza coffee pod machine . The pods are A Modo Mio. Before I try it I am looking for a reusable stainless pod , any ideas where I can get one ? Thanks.
  3. I've come across a couple of LAVAZZA branded Espresso Cups & Saucers. Does anyone want them before I put them on eBay? £12 pair including postage No chips, nicks or crazing ptf
  4. Ran out of coffee yesterday and had to get some beans from Asda as obviously can't go cold turkey. Anyway, bought some of the above-mentioned beans as these where the beans I used to use when I first got into grinding my own coffee. Did I enjoy my latte, oh yes I did ha ha. Am I wasting my time with more expensive, freshly roasted beans? Lol. I feel like I shouldn't be allowed to like these when I know they where probably roasted ages ago etc...
  5. Poor old Dave, goes from bad to worse - Lavazza yesterday, fish and chips barefoot today.
  6. How the mighty have fallen - reduced to drinking Lavazza
  7. Hi guys, I was just wondering if anyone has the 2012 limited edition set from Lavazza? I bought a set at a charity auction in 2012 and its just been sat away as I never got around to using it. The set was available as part of the company's 2012 competition and consists of a presentation box with 2 espresso cups and saucers, 2 cappuccino cups and saucers, a carrying tray and their 2012 calendar which celebrates 12 famous photographers. Just wondered if anyone else has one of these sets, or if anyone knows if they were ever offered for sale? And if so how much it sold for? Thanks
  8. Joshua

    Lavazza Rosa

    Good evening Coffeforums, Newb question, I'm new to the coffe world (well proper coffee) and wanted to ask what your thoughts where on Lavazza Quality Rosa. i have just purchased a Gaggia Classic and also purchased a bag of Lavazza Rosa. Please let me know what you think. thanks, Josh
  9. dfk41

    L1 owners

    Morning all......I know now, that there are several owners in this forum. We all have different levels of experience, and are probably experiencing different shots. So, I wondered if we could share and offer help. I hate boring people to death with long personal accounts, so I will be brief. Experienced in the coffee world, but not with levers. have had 3 cheap stick type La Pav and Gaggia. I took the advice offered by Reiss and after 3 days oof playing, decided to ignore that, or rtaher use it as a base for exploration. Initially, I was told to concentrate on the grind, tamp only to polish. Lower the lever and not be concerned about how long the first drips of pre infusion took. For me, this was often 60 seconds and more and thats without a tamp! Once the first drips showed, raise the handle and begin your extraction count. I now have slightly coarsened the grind, and give it my usual 30 lb type tamp. I drop the handle, count to 7 (as I thought pre infusion was just to dampen the puck before the spring kicks in) then raise it. Within a couple of seconds, the pour starts and this way, I am getting consistently nice shots, that time out around the desired 27 second mark. So, next thing I need to understand, is I have some shot cups that are lined and marked at 4 levels, single and double ristretto and sinlge and level shots. If the nirvana for a double is 27 seconds, then should a single be 13.5, and the same with ristretto. I guess the question is if I am pulling 27 fro a double shot, and I want a double ristretto, do I fine the grind to slow her down? The point of this thread, is for us L1 owners to chat and share experiences and thoughts.......who is going to add some first?
  10. Lennyz

    Hiya

    Hi there, my name is Paul, I am from Cheshire and I have had a gaggia classic for about 7 months. Not taken the plunge into getting myself a grinder but I do try and get decent ready ground currently using illy medium roast. Is it really the best idea getting your own grinder? my machine was off eBay and came with a commercial portafilter with a standard double basket and already had the rancillio steam wand mod. I am chuffed with the gaggia and save myself a fortune on buying drinks from town now... always trying to learn new tricks and am interested to read other peoples recommendations and suggestions. ta.
  11. brun

    Illy

    I've been visiting Patisserie Valerie outlets lately quite a bit, best cakes ever, but I've got a question for you guys as you seem to know everything, I've really enjoyed the americano coffee I've had there and I'm wondering what kind of similar coffee is out there for me to make at home, all the beans are always described in weird and wonderful ways, lots of adjectives and food stuff comparisons, but at the moment as I'm new to this I've no idea what the illy 'flavour type' is To the best of my knowledge all the ones I've had have been made from beans, not pre ground from the tins you get at the supermarket I've only ever seen illy beans in cafes, never a shop
  12. Hi everyone New to the site, just bought a very basic Lavazza Mio but love it! Gonna have a look around on here and decide what the next step is. Any advice?
  13. New machine and a new grinder combined to give me a certain amount of anxiety this morning. No beans to test on so off to Tesco to get the cheapest ones, Lavazza of indeterminate age and condition. Followed numerous online instructions and got the machine descaled and backflushed, so far so good. Now to tackle the grinder, I set up the scales which are dial scales so not absolutely accurate but managed to get the grind time to coordinate with the scales giving me 7-8 grams of ground product. Chucked the 1st grind, regrind twice and packed the PF using the double basket. The machine seemed to struggle and only dribbled out of the PF. Backed off the grind tension and tried again, only using a light tamp, a regular flow appeared with a crema so I guess success is achievable in the near future. Things to fine tune--shot time I read should be in the region of 25 seconds, is that from pressing the start button to achieving the correct volume? Volume----shot size should be 30ml single, 55 to 60ml double. Finally when I stop the pour is it normal to hear a whooshing from the machine or am I causing a back pressure somehow?
  14. Eyedee

    Aye up

    Hello, After much trekking through the forums I thought it was time to register and say hello. For the last few years I've been using a Briel Versatile Due and ready ground stuff, Costa and Lavazza. You might scoff but everyone has to start somewhere and its been a massive step forward from instant. It's almost at the end of its life so I've just ebayed a Gaggia Baby and the next massive step is to get a grinder. Iberital MC2 seems to be the favoured choice and thats the way I'm going. I guess I'll be asking stuff so more later.
  15. I have decided to take the plunge and finally buy an espresso machine. Having used a moka pot, cafetiere, drip filter and various other contraptions, I've decided it is time to furnish the kitchen with some eye candy coffee-making equipment. As always, budget is a barrier. If it weren't, I'd by a Rancilio Silvia as what I want is a well-built machine that won't need replacing in a year or two. The Silvia looks brilliant. However I am unable to spend more than £150 (well, maybe a little more), therefore I have narrowed it down to: Dualit Espressivo Magimix L'Expresso DeLonghi Icona I have noticed a few other deals, reconditioned Gaggias and so on, but the three above are the most widely available and viable options to me. I think the Dualit looks the most sturdy (I studied it in the shop today), but the Magimix has 19 bar pressure and an in-built filter which I thought was pretty neat. The DeLonghi I'm just not sure about at all but I found a decent deal on it so it's up for consideration. I usually drink espresso or Americano so the frother is of secondary importance. I'm not convinced I need to spend a fortune on a grinder so I'll stick with Illy and Lavazza ground beans most of the time. Can anyone help me out with my decision?
  16. Hi All: after a while lurking I've finally taken the plunge and joined. My name's Geoff and I'm from the North-East coast of England. I've been seriously into coffee for just over a year - prior to that I just enjoyed it! I've got a Pavoni Pro that I bought way back in 1995. Sad to say, until just over a year ago I seldom used it, as the espresso that I got from it didn't seem worth the hassle. But, of course, no-one had told me how essential it was to but fresh beans and grind them on the spot to make decent espresso - and that Illy or Lavazza pre gound just wouldn't cut the mustard. So - once I'd made this discovery I treated myself to an Iberital MC2 and the rest, as they say, is history! When I'm in a real hurry I still use a stove top now and again - I've got one of the Bialetti Brikkas, which imho turns out better coffee than any other stovetop I've ever owned. And in work I've got an Aeropress - which makes surprisingly good coffee. I'm an ex-civil servant - spending 38 years with the DWP and it's predecessor departments before taking early retirement. In that time I did everything from benefit fraud investigation to answering Parliamentary questions - taking in time as a computer trainer and six years as a full time union rep. Before I left I was working in HR. After a year off I'm now back in work doing job evaluation for a local authority. Other interests include good cigars - I'm a regular contributor to a UK forum - and food and drink. Also spend a lot of time with our dog, an Irish Glen of Imaal Terrier - quite a rare breed. My wife and I both share a love of Italy. We have friends who live in Milan and some in Trento, but Venice is our destination of choice! We try to get over at least 3 times a year. Looking forward to spending some time in here.
  17. dja57

    Baby Gaggia

    Looking for ideas, just got baby gaggia, waiting for grinder.Using pre ground lavazza which takes @ 20 secs for a double and crema thin, my wife thinks coffee is bitter. I have tamped fairly firmly but not mush diffference. To show my wife that when grinder comes we need to grind finer to slow extraction, to illustrate this I put a double through using filter grind with a light tamp it went through in about 30 secs with a slightly better crema. I am now confused. Any advice welcome. thanks David
  18. Hi all, As I read about coffee I constantly hear about Lavazza and Illy as being good examples of coffees. I have tried both of these over the last few years from my local supermarket etc. Are these the same packets of coffee that people refer to when prasing these coffees? or do people find a way of sourcing freshly roasted Lavazza and Illy? Are the supermarket packets of Lavazza and Illy worth the money, or am I better off finding an alternative, similar blend to try? Many Thanks, Sammy
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