Review: Capresso Infinity Grinder

Paul Martinetti writes:

"Yesterday I bought a Capresso Infinity grinder at Williams-Sonoma for $140. They will refund me if it doesn't grind fine or consistent enough for the pump machine..haven't tried it yet. If it is unsatisfactory I will look into the Rancillio."

Later, he reports:

"I'm pleased with the grinder's consistency and fineness. The dark oily beans ground in the extra-fine settings stalled my La Pavoni, but the fine settings are perfect. Most important it lets me pull a great decaf for my wife, because it grinds more fine than the Turkish setting at my local Starbucks.

The reviews were accurate that it is tough to clean. There is a groove between the spinning disk and the well wall that is impossible to clean thoroughly. The blunt teeth on the disk push ground coffee out the shoot, but the fine grounds cake up easily and cling to every surface. It's also a bit clumsy scooping the powdery fine ground coffee from the collection bin to load the portafilter. And I think the motor spins a bit too fast to allow beans to easily drop into the burrs in extra fine settings, beans bounce around quite a bit.

Overall I'm pleased not to have to buy ground coffee, and the improved flavor seems worth the extra cleaning effort. If I were to upgrade grinders I would want an improved dispenser for the ground coffee, and a machine that cleans thoroughly in less time."

Hmmm...you might want to check this out. It seems cheap from Amazon.

La Pavoni: Fan Mail + Tips and Techniques

After 8 years, I still receive email from La Pavoni addicts from all corners of the world. Here's a very nice one from Paul Martinetti where he also shares some insight into the process of pulling a good shot and frothing with tips and techniques.

-=-=

Hello,

Thank you very much for your article on the La Pavoni machine. I'm a new owner of a Europiccola millenium, and novice at making my own espresso, although a long time fan of the drink.

Your writing on temperature management and using only the double filter is very helpful. My local Starbucks has been giving me free 1/4-lb bags of ground Espresso Roast until we got the grind just right, so that I tamp, but not more than 50-lb. I'm getting dark crema, and amazing coffee, with about 3 weeks of daily practice. Until this nirvana, I experienced the drek - watery and bitter, then burnt around the 30minute point. I'm glad to have experienced this, because I now have a great appreciation for the art. But I was about to give up on the machine, had I not found your article.

I'm nervous about buying a grinder, because it seems anything under $200 will not grind fine enough. I'm still reading reviews.

I'm making espressos and espresso macchiatos. Cold whole milk with the cappuccino automatic attachment set near the thin end is reliably making perfect microfoam. Two key moves: I open the steam to max with no pitcher under, until water stops dripping, then with my right hand I raise the cold milk cup up to just below the steam arm to increase milk flow, dip the tube in the milk with remaining fingers, and catch the milk with the pitcher perfectly timed in my left hand. This took some practice.

Thanks again for your article!

Kind regards,

Paul

La Pavoni Tip: Steam Ahead of Pulling Shot

Here is a tip from an email I received from Anthony Clarke from Australia:

"I've found best results come when I steam ahead of pulling my shots. I start steaming when the pressure gauge first moves into the green range ... takes a bit longer than the other way round, but the steamed milk is thicker/creamier. It doesn't seem to affect coffee quality .. in fact, by the time steaming is finished, the gauge has just reached the ideal pointer-mark for pulling shots. And of course, the hot milk stays hotter way longer than the espresso, meaning the overall result is better."

When the pressure isn't as high, you get finer bubbles...and softer/silker frothed milk. You can see this by swirling the milk around and it will be shiny. Give it a try and let me know how it goes...

Coffee Fiends Unite!

Must have missed this while going through my emails, but it seems that the world is full of Coffee Fiends.
Even better, they dig La Pavoni.

Hmm...I really should be more dilligent about checking my e-mails. Thanks Brunsli!

Supremo! Excelso!

I needed some beans to roast for espresso. While rooting through my pantry, I found a small stash of Colombian beans.

A South American neighbour happened to be visiting. She asked about my crazy hobby probably more out of politeness than anything. In any case, I decided to make her a believer by roasting it up for her to take home.

While I was to explaining to my politely interested neighbour where the beans were from, and what the name refers to, it occured to me that it is a truly crazy and outdated grading system.

You see, for most of Central America and South America, the grading is based on altitude vs. size (higher is generally better). The name Colombian Supremo refers to the solely to the screen size. Somewhere along the way, someone decided that big beans means better quality.
This is completely untrue. However, it stuck and that's the way it has been for a long time.

The stuff I had was from Narino (south western coastal Colombia). When roasted a bit past "city", it wasn't bad as far as Colombian coffees go. Some caramel notes but not too much to write home about.

To me, most Colombian beans are rather boring. You get a clean cup with no aftertaste. This is probably a good thing if you are only to starting to drink coffee, but just having a cuppa joe that isn't offensive isn't what makes me go through all the trouble and expense
of sourcing, roasting, grinding and brewing.

Hmmm...enough ranting. Time to pull a shot. Nectar of the gods...

Poor Neglected La Pavoni Site

I just took a look at the instructional site on how to use a La Pavoni espresso coffee maker . Wow! It has been over 8 years, and my last update was in June of 2000. It is about time I updated the site and put it into a format that is easier to use and easier to maintain.

The resource was written to document what I'd done to pull good espresso from the machine. I left it up to help others along, but I still get appreciative emails on a regular basis.

When I rebuild the site, I'll add the know-how that I've accumulated over the years and include the tips and tricks from the emails that I've received. Stay tuned...