Scott Rao's Blooming Espresso on a La Pavoni.

[@DQridesbikes]

Thank you for the content. As a new la pavoni owner I'm so surprised at how little information and content there is out there. Amazing how different techniques provide different flavor profiles.

[@dpch8286]

I've got my Europiccola a few months back - feeling super lucky to happen upon your channel, I wouldn't improve as much without it. Thank you and please do keep it up!

[@attisattis3057]

Thanks for this, i was struggling with sourness, now it seems i can use up my swiss water decaf 😃🤟

[@TheSuburbanWarrior97]

Where did you get the brecket for the little digital display? Also how are you powering it did you wire it straight into the power sorce?

[@michaelporter000]

The bracket came with the display and has 2 button batteries. Probably bought from coffee-sensor.com

[@ronaldorodan8762]

Hey Michael! I am also blooming with my Decent. With 13 g dose, I am at the same pull time as you! Can’t wait to assemble my La Pavoni TODAY! How do you monitor the Temperature? What’s the coffee? I want to taste raisins, don’t eat them anymore lol

[@michaelporter000]

You will love the La Pavoni! For temp I bought a digital thermometer and group head heatsink to mount the probe from coffee-sensor website. The coffee is from a small roaster in Castlemaine in Victoria Australia called Kaffehaus coffeebasics.com/.

[@ronaldorodan6237]

@@michaelporter000 Ah Austria! the Austro-Hungarian empire! The old coffee house culture from the modern times is back! Good Deal!!

[@waynerogers5485]

Just raise the handle. Let the water infuse the puck. Let it sent at boiler pressure for 30 secs. No need to plunge the handle and hold it.

[@michaelporter000]

Yes, that is the normal process. What I'm describing here is an alternative process called Blooming Espresso which can produce superior results for some coffees.