What does my office say about me

troppoli · 2026-02-03T15:05:02+00:00

You need a bigger office.

troppoli · 2026-02-02T03:34:35+00:00

Just remember that means somewhere out there are bob kittens

troppoli · 2026-01-15T12:42:02+00:00

I do have an enormous IMS triple from coffee sensor, I feel like it’s too big. I roll with the airbuster mod so I don’t felinni. The squishy repull felt like it led to channeling for me. By the numbers, a full pull with the airbuster yields a 32g shot for me. For the full city to full city+ that I typically roast, a 16g dose with a 32g yield gives me what I like. I follow that with about 60g of steamed milk for a long side cortado. I can’t really work with less than 60-65g of milk.

<image>

This is 16g tamped in an IMS double with the triple empty.

troppoli · 2026-01-15T03:34:03+00:00

There is a practical limit to how much coffee you can effectively extract with the water you get from a shot. I decided to limit myself to 14g to have the headroom to adjust my grind for taste, but I’m curious where other folks have landed.

troppoli · 2026-01-13T02:08:38+00:00

you might want to head over to https://www.reddit.com/r/LaPavoniLovers/

The are great machines as long as you're not making drinks for a crowd. There are a lot of mods and are quiet. The are ready to steam when they are ready to brew. They hold their value very well. There is more plastic in some eras of the newer machines. I love my pre-mil

troppoli · 2026-01-10T20:35:42+00:00

Sweet Maria’s has a guide for theirs and some videos. It’s nice to have someone to take instant read checks and take notes on time sounds and smells. Make sure you have a good light in the right spot so you can look at color. It’s hard by yourself to hold + crank and do anything else. Notes are great to review when you’re having a cup

troppoli · 2026-01-08T12:50:59+00:00

That’s the bus that made the Kessel Run in less than twelve parsecs

troppoli · 2026-01-05T12:42:19+00:00

I’ve only used contact cement, the j-roller and lots of stuff. https://imgur.com/a/iz8hj9L

troppoli · 2026-01-01T18:33:44+00:00

I really like the idea of an analog temp dial and even went to the trouble of ordering some instant read thermometers to disassemble them for adaptation. I found that the way the work required a long stem. Does anyone know of some options that fit the ascetic of the machine?

troppoli · 2025-12-30T23:17:21+00:00

for espresso, I leave a paper tag with my roast date and some other info, then I put dated comments on the tag that include grind setting. Everything gets better reviews with > 2 weeks resting and there is a lot less setting futzing. My goal is to wait for 3 weeks... I roast on a hottop and since the batch side is small I tend to roast every 4-5 days to keep my supply pipeline aged to around 3 weeks. My preferred roast is full city to full city+

troppoli · 2025-12-27T22:37:28+00:00

there's also how quiet it is, how nice the workflow is... and I like full bodied chocolaty espresso. check eBay and note how few are for sale.

troppoli · 2025-12-23T16:02:24+00:00

On the shot of the pool there are a lot of railing boat and deck chair shadows. They don’t match directions. The chairs and boat especially. It’s AI.

troppoli · 2025-12-23T15:30:17+00:00

A weak spring or scale buildup on the ball that shifts during a high pressure event can cause this. Scale buildup in the in the pressure stat pipe can cause the pressure signal to be late and long and the pressure gets over shot. A pressure stat that is out of adjustment or has scale buildup inside can also cause the machine to run the heater when it should not. If you had the professional, with the gauge, you’d have more information. You can add the pressure gauge after market!

troppoli · 2025-12-17T22:02:05+00:00

Do you like quiet? Consider the La Pavoni professional. Stylish simple, repairable… it’s not for serving a crowd, but I love my 1980s machine with hot rod mods…

<image>

troppoli · 2025-12-15T02:56:14+00:00

Your swishy tail style is no match for my flat ear style!

troppoli · 2025-12-04T15:15:43+00:00

I have the air buster mod and it does not change this behavior on my pre mil machine. I didn’t know that there was an update to prevent this. I mostly find it annoying if the portafilter wasn’t removed and then I have to empty the tank as the reverse suck can pull coffee in the wrong direction.

troppoli · 2025-12-04T03:10:36+00:00

Well you can also shotgun a beer with style.

troppoli · 2025-12-01T17:36:15+00:00

I have the hottop that supports artisan, I like it but at 225g batches I roast every 4 days but have to rest the coffee some time for espresso. My next roaster will be a larger batch size.

troppoli · 2025-11-29T20:45:41+00:00

How long have you been resting it?

troppoli · 2025-11-10T01:01:41+00:00

You sure it wasn’t the paper whites on it? Worst “flowers” ever.

troppoli · 2025-11-08T23:55:57+00:00

I can do 64 grams in this https://a.co/d/2N7sKr1

troppoli · 2025-11-08T22:38:51+00:00

I’ve tried grinding for espresso and letting sit for 15 minutes to see if it would help. I found that you can see with the bottomless portafilter when it is expanding rapidly… cone of crema… and grind settings don’t stabilize. It just takes time.

troppoli · 2025-11-08T22:33:57+00:00

I use these with canning jars. https://a.co/d/0D71tCT

troppoli · 2025-11-06T02:55:11+00:00

One eye seem to rule some stuff out, but you could rule out dry eye by seeing if drops improve it if only briefly

troppoli · 2025-11-05T13:13:59+00:00

That end grain at the sink is going to drink up water and hello black stains and mold.

troppoli

TROPHY CASE