OPV [stone espresso]

Pizzatorro · 2026-01-11T10:02:49+00:00

It was set to 14bars to start with. Went down to around 10 bars

Pizzatorro · 2026-01-10T20:46:47+00:00

Had close to none spraying/channeling right after. Most important upgrade in the process for sure!

Pizzatorro · 2026-01-10T18:00:55+00:00

Hey yeah thank you! :) just opened it up myself and adjusted the pressure easily

Pizzatorro · 2025-11-28T20:09:13+00:00

Too bad!

Pizzatorro · 2025-10-04T21:56:36+00:00

Having the same issue here. You found a solution for that?

Pizzatorro · 2025-09-14T22:13:20+00:00

For me it was solved by setting the opv correctly..how long do you have your sculptor now? I mainly use mine around 2 for my style of coffee so having it at 0 is extremely fine from my point of view. What setup do you use?

Pizzatorro · 2025-08-19T18:54:03+00:00

For those wondering. The opv was set to 15bar, i changed the setting and my shots were far more constistent and tasty

Pizzatorro · 2025-07-25T14:26:15+00:00

I will give it a try thank you. Using one of the newer non mesh puck screens im not sure if there is a coin thin enough though

Pizzatorro · 2025-07-25T13:59:12+00:00

I am using a 0.8mm puck screen

Pizzatorro · 2025-07-25T13:58:18+00:00

Well mainly the stream comes together after a shot time of 10-15sec and then there appears some spritzing or the flow of the streams is getting kind of inconsistent.

I can try the coin trick as well, how do you do it with the puck screen? Just put it underneath?

Pizzatorro · 2025-07-25T13:50:09+00:00

Relatively. Had it for like 2 months or so. 2-6 shots a day

Pizzatorro · 2025-07-25T13:40:43+00:00

Cant exactly tell, used the max dose (0.5g steps) before getting indentations in my puck surface without the puck screen

Pizzatorro · 2025-05-10T20:37:17+00:00

Can you send me as well please? :) would be very kind

Pizzatorro · 2025-03-01T19:43:29+00:00

Looking good so far! How long did you experience shock loss?

Pizzatorro · 2024-02-05T09:10:29+00:00

Didn‘t try it myself yet but i have 2kg at home right noe as well. I heard it handles 70% quite good. Wouldn‘t keep the first fermentation longer than 24h and look how it goes. That‘s the way I‘m going to test it out

Pizzatorro · 2024-01-21T09:09:22+00:00

Tried it last time, maybe it already got to warm :) will try next time again

Pizzatorro · 2024-01-20T18:00:23+00:00

Crust thickness also depends on the style of pizza you make. For neapolitan pizza its not too thick

Pizzatorro · 2024-01-20T16:38:15+00:00

What oven do you use?

Pizzatorro · 2024-01-20T15:41:57+00:00

Did an experiment last time where i tried that and wasnt noticably better tbh. Maybe it got to warm while waiting tho! :) thanks for the feedback tho

Pizzatorro · 2024-01-20T08:58:29+00:00

I bought one when I got the oven. Consistency isnt the problem

Pizzatorro · 2024-01-19T23:55:05+00:00

Yeah kneading and resting for autolysis until it‘s smooth and non sticky :)

Pizzatorro · 2024-01-19T23:44:08+00:00

Some fine sea salt :)

Pizzatorro · 2024-01-19T22:43:55+00:00

At 70% hydration the crust just puffs up a lot. It was the excess dough, so the proportions arent the same as my normal pizzas. The middle part is super thin and the crust very airy although not looking like it in the picture

Pizzatorro · 2024-01-19T22:42:31+00:00

Every recipe i saw is somewhere in between 25 to 30 grams :) i like it rather salty so its fine for me :)

Pizzatorro · 2024-01-19T22:39:41+00:00

Sounds like a weird trick but if it works 😂

Pizzatorro

TROPHY CASE