We love the addition of our very own Pasquini to our family! In Idaho, the Winter mornings and nights are cold, but we stay snug and 'ready to go' with a double shot from the Livia 90. After setting up, plugging in, and waiting the required 10 minutes or so, Pasquini was ready to deliver.
At first, we were a little set back by the difficulty in obtaining a good froth on the milk, or crema on the coffee. but once we investigated and asked questions of Pasquini, (which should have been answered in the instruction booklet), we have fallen in love all over again!
Go ahead and use the white plastic froth tip...it's a dream. Plunge the wand to the bottom of the bottom of milk container, when the bottom is warm to the touch of your fingers, pull down on the container to the point that half of the hole in the side of the white plastic tip is submerged in the milk, and the top half of the hole is above the milk. As the froth builds, continue to pull away, or downwards with the container, so that always half of the hole is submerged, and half is not. The result...you'll love it!
We also learned that the crema produced in the espresso is a direct result of the grind from the burr grinder. The coffee should continue to drip steadily, not broken up, and not 'pouring' out. Checks and balance; when the grounds are tamped out... do they 'plop' out in one chunk? If so....good! If they break out, or are in clumps....the grind is still not at optimum.
So, if you love espresso, tea, multiple cups throughout the day, ease, beauty, go ahead and splurge. This is a fantastic machine! |
