#76
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I still suck at the pavoni but I made drinkable oat milk lattes today.
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#77
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To address channeling, try the WDT (Weiss Distribution Technique). Basically, before you tamp, give the grounds a stir using a needle, end of a straightened paperclip, toothpick, etc.
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#78
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W. |
#79
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#80
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#81
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Be back in 11 and a half minutes... W. |
#82
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Oh, I would really like one of those...
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#83
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Yah that video makes me want one.
It looks simple enough I could tear it apart and service it no different than a Moka pot. And if it's 60 years old and they still make it the same way you know it's not full of total head scratcher price point engineering that makes you go *** when you take it apart and find some piece that is broken and so poorly designed that you wonder if it was ever tested. |
#84
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Nice basic video! I never noticed James Bond using one (badly) in a film.
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#85
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Italian machine -> Cycling forum -> Espresso -> Italian cycling company = Campy...they all go together!
https://www.campagnolo.com/US/en/sto..._espresso_cups W. |
#86
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In all seriousness, I like the manual aspect of my ROK but don't like the pre-heat cycle and whatnot. The LP is the solution to me. I have no issue with spending on something that lasts decades either so I definitely sense one coming to me in my future |
#87
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#88
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Speaking of cycling branded/related coffee gear, anyone have a Chris King tamper they want to part with?
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#89
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Quote:
I do have decent results with the ROK though. Good extraction, relatively syrupy, tasting notes seem to come through and decent cream. It’s difficult to tell just how decent it is though as I’ve not used these coffees in anything but the ROK. But, for $70 in an open box deal, I really can’t complain. |
#90
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I like it...but it does scare me a little.
W. |
Tags |
coffee, espresso |
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