Post In The Style Of Paul Stanyer
Today I received my latest piece of coffee paraphenalia, in the form of the ?240 La Pavvia teaspoon. In recent years, the price of high-end teaspoons has dropped enough to transform them from purely the domain of the caf? to an essential item for any home enthusiast. The La Pavvia had an impressive weight to it, and was clearly sculpted by someone with an eye for design, as well as functionality. Of course, the functionality is what matters, so I decided to make my first cup with my new spoon.
I started by half filling my kettle with water, and prepared a just over level teaspoonful of Maxwell House, which I tipped into the cleanest cup I could find in the kitchen. I added the water while stirring slowly with the spoon. The first stir was perfect, smooth and velvety, and everything I’ve come to expect from this fine Italian company. Once the cup was full I continued to stir, but only then did I remember the instruction manual that came with the spoon! The manual, as well as many of the forums I’d consulted when deciding between this and the Vechnitorm StirMaster, suggested using a slightly unconventional wrist action with the spoon, and as I tried it I realised how right they were. On tasting, it was clear that the saturation of the granules was inumerous times better than with the cheap Dobum spoon I had been using previously.
If I had to say something negative about this spoon, then it would be that the packaging that comes with it is cheap and tacky, and does the spoon no justice at all. That said, anyone willing to take their beverage experience to the next level wouldn’t, and shouldn’t, be put off by the box.
October 27th, 2005 at 5:06 pm
We feel that your post has badly misrepresented our product, the same results can be achieved with a slight adaption to wrist action, as are achieved with the La Pavvia teaspoon