The direct link to what I now have. The video area has no video, but excellent information on how to use the thing.
My friend Sean's source for all sorts of espresso info. It is an espresso forum. And Sean should know what is good info: he pulls an an excellent shot.
News, Reviews and opinions. Everything here is really in depth. Like the one on milk frothing.
A good, consise overview of technique.
How to handle the differences between the pre-1990 and post-1990 Eurocoppula machines.
A very geeky explaination about how to use La Pavoni "Professional" Espresso Machine
A bit of the history about the machine, as well as technical explaination.
(from the 'video' section for the Eurocuppola)
Preparation of espresso
Let the machine heat up, let some steam out of the steaming wand for 5-10 seconds, wait for the pressure to build up again, and then take a reading.
Although suggestions for the standard temperature varies from 89 to 95C (192 to 203C), mine is set to 91C or 195F as per Dr. Illy, with the boiler 3/4 full.
Remember, I'm not suggesting that you alter the factory settings. This is just an account of what I had to do... In the base of my La Pavoni Professional, there is an adjustable pressure limiter (which I initially thought was a thermostat). The partial pressure of water vapour in the boiler chamber increases proportionally to the increase in temperature of the water. We use this simple fact to cut off the heating element when the set temperature/pressure is reached. First I filled the boiler until it was 3/4 full with water. To get to the innards, I removed the screw underneath the plastic catch tray that holds on the bottom cover. Inside, I found a brass screw on the right-hand side of the machine which is held in place with a small setscrew. I loosened the setscrew and turned the adjusting screw a little at a time while checking where the heating elements cuts off. This can be accomplished by listening to the sound of the water being heated and noting where it cuts out. Turning it left lowered the cut off point, and turning it right raised it.
Ritual - I am lucky enough to live 2 or 3 blocks (depending on whether you count the half block) away from this delicious place.
Blue Bottle - I really like the "Hayes Valley Espresso" as it handles a range of temperatures.