Every now and then your espresso gear will need cleaning. You wash the portafilter and baskets after every use, clean the driptray at least once every few days (i hope) and wipe down the rest of the machine every so often. But what about the inside of the boiler? You can’t just reach in with a brush and start scrubbing around. Well you could but it’d be a lot more trouble than i would want to go through. Especially on a Tuesday morning before (!) i had my first espresso.
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As some of you might have seen already i’ve changed the design of my blog from the classic “Twenty-Eleven” theme to the recently released “Confit“. While Confit was originally intended for (small) restaurants etc. it does still lend itself quite good for a regular blog like mine too. The theme comes standard with a background picture displaying a beautiful glass with a beverage of some sort (sorry people i have no knowledge of alcoholic drinks whatsoever) that i changed out with a picture i took myself:
Like i said before new pictures are to be taken with an actual camera, instead of my iPhone. As it turns out the overall tone of the picture compliments the colorscheme of the theme quite well.
This might be a shorter post than the ones i post usually but rest assured i have a couple of long drafts still waiting to be buttoned up and posted.
I’m grabbing this opportunity to wish all of you a happy and prosperous 2013, with lots of good coffee and food, successful tinkering projects and hopefully a couple of interesting posts.
I have a couple of New Years resolutions as well, first of all I’m going to make pictures for this blog with my actual camera again instead of using the one on the back of my iPhone (I have a few drafts that have iPhone pics still though). I’ve also decided to post more on here and on the other blog I run.
I’ve been looking for ways to get more consistant shots of espresso from my La Pavoni Professional and one of the few things that kept holding me back was the quality of the grounds. Knowing full well that my Nemox Lux was already producing the best grounds it could, I started looking for a new grinder. I found my grail in Italy, read on for the full story.
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Ever since I picked up my La Pavoni Professional it bothered me that the manometer always showed 0.4 bars of pressure even though the machine was turned off, the boiler was completely cold and there was no (residual) pressure in the boiler. Even when I disassembled it to replace all the gaskets it still showed 0.4 bars of pressure. When another member of the Kaffee-Netz forum mentioned the exact same phenomena I thought we both needed new manometers. But we really didn’t…
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