Tije's La Pavoni Transparent portafilter shots 

Thanks! There is a new video out by someone else with a new 'generation' of this idea. Look for "Lelit Bianca E61 - Preinfusion with Flow Control" and you will find it, I guess. The URl: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X6xFCdRT0m8.html

Thank you for your kind words James! I will share with Tije who constructed the device.

Like what??

@@samdavies6404 If your searching for what the bean truly has to offer , step into the rabbit hole. You wont be disappointed :) Read on, Frans Goddijn has posted some excellent resources and examples. Find someone that knows how to pull a shot and roasts coffee, ask what variables affect what flavors that you would like to experience. While a La Pavoni Pro can be trying at times, it can offer a range of techniques to satisfy most users not available on other platforms. I like the older machines of La Pavoni Pro, I'm also an old guy and kinda finicky :) If your into experimentation, fix up an older machine. That's how I got started. Roast your own beans, see what that bean is really capable of. The good thing, you can drink your failures cause they taste like you purchased them in a store :) Good luck to you, but I'd follow the lady with the rabbit tattoo. Jim M.

@@jamesmihalcik1310 I have fallen in to the rabbit hole of beans and espresso just not got anywhere in to roasting beans yet I'm looking to get a popcorn machine just to have a go n see if it's something I want to get into aswell well as espresso, espresso machines and grinders also all the other accessories like distributors tamps etc

Thank you!

Thanks!

i wouldn't imagine that either considering the entire reason porta filters are measured in gms is to ensure the CORRECT amount of coffee is being put into it. if you dont put in the correct amount you will see exactly what this video shows, "puck rise"/ poor extraction not to mention random coffee floating around aimlessly.

Thank you so much Dexson for your kind words! I will show thus to Tije who built the device.

Thank you Paddy!

Thank you Karl!

Thank you Eduard

RTFM thanks!

Danke!

Thankyou Chad!

Thankyou! ;-)

Thank you for your kind words!

Yes that would be nice. We do not have a transparent portafilter anymore so a next team can produce it 😊

Thanks

Yes, if we ever do it again, a two-camera setup would be great.

I was thinking exactly the same, but a fascinating video, all the same. Many thanks!

Hi Tom, sorry, these items take much work to produce and they are short lived. None available. Best, F

@@palefire Ok, well thank you anyway. Sure would be neat to see. Have a good one!

@@TomsCoffeeCorner You're welcome Tom! Back then when we made the videos even La Marzocco wanted one for their Seattle education center. However, as they heard about the hours / cost to produce one and the need for their own tech team to work to keep the thing from falling apart under all the pressure, they didn't press on.

+Jonas Jessen Thank you Jonas!

icinema gr thankyou!

You are very welcome! Thank you.

Thanks for your kind words! We're done here with this experiment but I expect others will, in time, pick it uo where we left and improve in engineering and high speed filming as well ;-)

@@palefire thanks. I hope so...

Thanks for your kind words Peter!

Possibly yes. We did not try that. Anyway the disruption is not really an issue, in my view...

I do not know anyone selling these. Tije made a few and they do not live long due to high pressure, sudden big temperature changes and the very different way the components (metal, sealant, the glassy material) react. Eventually it cracks open and is destroyed.

Yes ☺️

+Tk Hsu Getting beans that have been recently roasted, for instance not older than two months, is essential, then having a really good grinder is the next requirement. What beans / roast date / grinder are you using?

+Frans Goddijn thanks for your reply, I am still finding grinder and currently using pre-grinded bean from this shop: www.monmouthcoffee.co.uk/ it taste good but not much crema. I might try porlex hand grinder first. what would you recommend? cheers,

+Tk Hsu Without a good grinder, it's best to just enjoy the taste and not think about crema at all. There are a few good hand grinders like mahlgut.eu/shop/ but they are not cheap. A Mahlkönig Vario Home would be a good start. I often hear the Bezzera BB005 is a very good and affordable grinder for beginners as well.

+Frans Goddijn yea, I was looking at lynweber.com/products/hg-1/ but too expensive ..... however i finally got crema on Saturday ... 1. 15g coffee bean grind to finest by Porlex 2. turn boiler on for 12 mins 3. within that 12 mins, pull 2~3 time to let water out, try to get temperature 80~90, then let steam out a bit so the pressure rise up to 1. 4. pull the handle to middle for 10~12 sec, then pull the handle to top for 10~12 sec 5. pull the shot slowly 6. err...I forgot to measure the amount of coffee out

+Tk Hsu Good! Thanks for sharing the details.

Over a number of tests and videos thjat we made / posted with transparent portafilters, it became clear that a correctly infused puck (from grinds of good, relatively fresh beans from a fine roaster) becomes a remarkably flexible 'body' which can expand and compress without falling apart, asuming one uses the lever calmly.

Good point!

Thanks :-)

No, not that I know of. At the time several others seemed to be developing versions, one looked especially beautiful but i never saw production copies available to order, yet.

@@palefire aw nuts. Thank you for letting me know!

;-) If there's a handle, it's always good for a man to have a firm grip on it, you will agree. Plus, if you have had a La Pavoni, you noticed that the downward push on the lever can be balanced by a proportional upward support of the portafilter handle, so not all pressure is on the boiler into the foot of it. It's being friendly on the base of the boiler.

Hi Salman, interesting idea. I did not know it was possible. I could download the video, send it to you and then you could add subtitles and upload? Then I could add a link to your ‘version’. I would need an email address for you.

@@palefire ofcourse! I think it clarifies alot of information for anyone learning about espresso extractions. Feel free to share it on s.laeri@48e.co Thanks for consideration🙏

@@salmanlaeri7569 tiny version 9MB and large version 250MB have been sent to you via email and Wetransfer.

Any news about your subtitling?

n hijji sorry can you explain in more detail what you are asking? I do not understand your question.

Tije makes these. You can email me at frans@goddijn.com and I can get you in touch with Tije if you want.

Does the heat sink help?

yes in my experience it does. When the group head gets hotter, the heat sink radiates more heat, thereby cooling the brew group. Of course if the pressotat is set too high, or if one hot-flushes the group, the heat sink cannot correct that.

+Brett Whitman Hi Brett! A company in Seattle wanted one for their training videos a while back but the cost of the time that Tije puts into the manufacture was too high and there was not enough time. You can email me zeepoeder@gmail.com and I can get you in touch with Tije so you can see what's required. A local tech staff who understand how to make the TPF last long enough for a number of demo shots is essential. The 9 bar is a LOT of pressure for the material / seals / compound.

+Brett Whitman It's like a F1 car, a super thing that outperforms others but needs attention and tech skills to keep running. And anyway the videos are online for all to see already.

PS Looked it up. It was Scott Callender we chatted with, July 2014. You might know him through our LM network. At the time he was preparing a ChefSteps video.

Yes, this transparent device is for looking at coffee, not drinking it.

Yes :-)

Purely for observation and learning what happens.

Helllooo Spookyman! Thank you for your kind remarks and good questions. I do not know if you have any experience with the little La Pavoni manual lever machines so the following may be already well known to you. When pulling down the little lever, one can slightly bend down the brew group due to flexing of the boiler/foot of the machine, more so if the kitchen top can give way a little to the downward/forward pressure. One can counteract this by firmly holding the portafilter, slightly pushing upwards against the lever 'leverage'. This way, the operator of the Pavoni is able to focus on the desired extraction while the camera person concentrates on keeping his eye on the events inside the transparent device. The result is a pleasant and friction free team work without any condescending remarks which lays the groundwork for further video projects.