La Pavoni seal replacement
I’m replacing the seals on my La Pavoni Europiccula, and I found these instructions on how to do it from How to Operate, Maintain, and Repair Your la Pavoni Espresso Machine. Good stuff, very helpful. Together with La Pavoni’s part overview (the first page), it was a real help. Only thing I couldn’t […]
Light roast
I must admit I’m getting confused with which roast is which. The two cups I’ve tried this morning have both been what I believe is 160C - 5m, 190C - 4m. It’s very light, smells very nice like chocolate, but with both cups I’ve had (grinded at 5 and then they have been acidy […]
45 second difference
What a difference 45 seconds makes! I had a cup of the 176C - 2m, 204C - 3m, 232C - 3m that I roasted the 12th, which is 45 seconds shorter than the roast of the 10th and it’s got so much less flavour. It still tastes nice, but there are big things missing. Very […]
Different cups
Today has been a quite caffeinated day. I’ve had two cups of the light preset 1 roast, one grinded at 4 and one at 6. Both turned out quite bitter. Luckily my milk frothing is going better by the day, so they turned out to be quite drinkable.
The next I tried was the now four […]
Taste two
Todays cups were the four day old roast of preset 1 (only two handfulls of beans left) and the five day old very dark roast of preset 2.
The preset 1 was the first one to go. The beans made just a double basket at setting 4 on the Rocky. How little coffee two handfulls of […]
Last roast of this batch
I’m just not concentrating today (too much coffee?) so I’m roasting the last 150 grams of Miscela d’Oro: 160C - 5m, 190C - 4m, 196C - 2m, 204C - 1m, 210C - 1m30s. I was inspired by Randy’s iRoast 2 review and Ryan’s summary of his first day with the iRoast 2. Now I’ve placed […]
Two new roasts
Having read the iRoast 2 review at Coffee Geek I couldn’t help myself and roasted two new batches: 150g of cold Miscela d’Oro (100% arabica). One roasted at 190C - 5m, 208C - 6m, 232C - 2m30s. The second one was at 196C - 1m, 222C - 3m and 240C - 2m. With these two […]
Todays roast and thoughts
Nothing much new with todays roast, it’s the same as two days ago, but with 45 seconds less in the last stage. My reason for this was that I found that roast to be just a little bit too burnt in smell, and I want to see what implications that has for taste. Also, these […]
Day 5
Delicious, yesterdays roast turned into a cup with lots of crema. To adjust for the grind I experienced yesterday I dialled the grinder up to 6, but it went perhaps just a tad to fast through this time. But the cup is awesome: no acid, no bitterness, just lots of taste. What a lovely blend. […]
Day 4 - Too fine grind
Today I was rushing out of the door but had time for a cup of pre-roasted Columbia. When I came back later I tried the beans I roasted yesterday at the same grind, setting 3. To handfulls of beans resulted in a single double-basket of coffee! Yikes! Where does the rest go?!? (or, how much […]
Preset 1 and the new roast
For this one cup I used half my preset 1 roasted beans, grinding at 2 with the Rocky. The reason I’m going for 2 is that my tamper is still the plastic one (I expect a new, decent one with the next shipment of coffee) and I want as much crema as I can get. […]
Day 1-3
I’ve finally taken the plunge: La Pavoni Professional, Rancillo Rocky and iRoast 2 are all lined up on my kitchen counter. Espresso heaven, here I come. Now, what’s missing is what I can’t buy: my skills. I have had a $50 espresso machine and a $10 grinder so far, and after 500 cups served it […]
Must - have - coffee
Wow, and I thought I made nice coffee! I need to work on my coffee decorating skills
Cheese-cake
The University of Oslo’s cheese cake (Norwegian only)
9000 year old wine
Wine was made 9000 years ago. Read more and more and more and much, much more. (via forskning.no)
Illiad making me thirst for coffee
With Illiad’s Userfriendly cartoon going on about treating coffee addiction (see first strip here), my cravings for coffee skyrocket
Sterk Ding Dong
In an attempt to say what beer is approved for more consumption and what is not, I’ve started taking pictures of it, with good help from the rest of the Monday Drinking Club. Martin is inspecting the fisheye lens (more for that complaint in a future post), but Fuglesang’s “Sterk Ding Dong” is a well-approved […]
Automatic checkout
Ed Gottsman writes about RFID tags for ZDNet and sais it could eliminate check-out and just deduct the money from your VISA card as you leave the store. Don’t know about you, but I find way to often that stores overcharge me and don’t give the price as advertised unless I point it out for […]
Apple cake
Today’s cake: apple cake without cake:
- 4-5 apples
- 150g marzipan
- 150g dark chocolate
- 50g butter
- hazel nuts
Prepare the pan with butter, add sliced apples, spread little pieces of marzipan all over, and put chopped chocolate and nuts on top
Finally add slices of butter on top and put it in the oven on 225 degrees […]
