Відео

nicely done, thank you. just ordered mine -- i've waited 30 years for this! -- and very much looking forward to the adventure. i roast and grind my own coffee, have done for close to 10 years, so i think i'm ready! 👍✌🖖

Amazing video, thanks for putting this together.

great video Sebastian, everything you say is absolutely true. . I owned La Pavoni Professional since the 1970's .Brother started selling and servicing to restaurant way back when you couldn't find any type of machine like this. Brother made me buy this machine and grinder , I was poor back in those days, but I towed the line with him. Two years ago, I gave my machine away to a thrift shop, as I was moving to a condo from house and thought I had reached the end of its utility. Since the last couple of weeks , I regret getting ride of my machina. and am searching the thrift stores to find my long lost machine, but to no avail. Your video reminds me of everything that it represented to me for so long. It becomes a labor of love, and of course, the imperfections are nothing compared to the final results. My major discovery somewhere along the way was to get my roasted beans within a week or so of being roasted. Unfortunately, I am now single, and just can't keep up to consuming my 340 grams of coffee fast enough. It's a race to enjoy the crema, while the roast is still fresh enough. I had done my share of maintenance and repairs while owning. BTW, my model didn't have a screw in the well of the unit. I also had a pressure gauge , which I see some models didn't come with. Not sure yet whether this became irrelevant as time went on. .

Use polygonal milk jugs for cappuccino ;) too much pressure for round containers ;) Dive shallowly

First thing first, I must really compliment you on the professional quality of your video. Beautifully shot, engaging, visuals and music and Italian interludes... simply wonderful. I used to work with professional espresso machines when baristas were still called bartenders and 'latte art' meant 'foam in the cup, not on the saucer'. I have one of the last Pre-Millenium la Pavoni Europiccola Professional machines, with the smaller 49mm group. I bought it secondhand and I used UA-cam videos to teach myself how to clean and maintain the machine. Since I used to work with professional machines, it wasn't that hard. When you've done it often enough, removing the group from the boiler and disassembling the group for soaking it in liquid decalcifier takes about five minutes. Assembling the clean parts, greasing the rubbers and installing the group back on the boiler is another six minutes. My Pavoni started leaking around the base of the boiler, which was rusting through, so I removed the foot and installed a new one. It fit the boiler and everything, but unlike the old foot, the bottom plate was not attached with a non-watertight screw under the drip tray (yes, I was taken aback by the lack of a plastic drip bowl under your tray, it's my understanding that all Europiccola machines have a plastic drip bowl with either a plastic (like mine) or a metal tray (like yours). I still have a small bowl on the tray under the spout of the group, but that's because it catches the steam water when I flush the group before each expresso. So you might want order a plastic drip bowl under your metal tray. And if you have to install another foot on your Pavoni, the new foot requires a different bottom plate and the screw that comes from underneath is different in shape and requires a special tool to screw it in place. About the steam wand and milk foam: the pressure with the three hole steam wand is simply not enough to create a jug of milk foam. How I solved this is that I rarely make more than two cappuccino, so I don't foam up too much milk by using a smaller jar (250ml) that I fill with enough milk for two cappuccino (100ml milk). I also increased the velocity of the steam by removing the 3-hole tip and screwing a stainless steel closed nut with a tiny drilled hole in the middle on the steam pipe. This way you get 1 jet of steam. The other thing is that I use fresh whole fat milk. I still don't care about making the cappuccino beautiful) but the foam quality is decent enough to make latte art. Good luck with your channel!

Thanks for the education - you made it easy to understand what it takes to make a quality espresso using the iconic La Pavoni.

great video

Well done. Fantastic review. Very helpful.

Do tourists really do that thing with oil and vinegar? 😂😂😂

Great video. Interesting and inspiring! 🙂👍👍

I love my Diva! I have the Professional model, and I don't understand why so many people have trouble with the milk frother. After making a small modification, I’ve been able to use it perfectly well. I bought a closed nut and drilled a 1mm hole at an angle-that’s my milk frothing nozzle, and it’s been working perfectly since day one. I can’t even remember how it was with the original one anymore. 😄 The modified version produces beautiful silky milk foam, not that construction foam you get with handheld devices or cold frothers.

Fantastic analogy of the journey by Alfa Romeo! i’m still on the fence on buying one soon. (need to sell one of my Italian road bikes first)

Comment çà seulement 932 vues !! Très belle cinématographie

We loved your recommendations! You made my visit with my dad so much better. Gracias Sebastian!

I think a lot of your tips on restaurants could apply in many countries in terms of where to eat.

@18:05 #14, been asked several times before in Italian restaurant if we wanted coffee after dinner... most recently at Lucca...

Thank you for this video...a wonderful tribute to a beautiful machine! I've had mine for about 2 years and, after some frustration with dialing in the grind size, etc., I´m consistently producing really great espresso! I was looking at the owner´s manual and found the instructions a bit confusing. The manual states (verbatim): Slowly raise the lever only 3/4 of the way up then quickly lower the lever to extract the crema. Immediately raise it after the first extraction and leave it up for 7-10 seconds, depending on the amount of coffee you desire then lower the lever completely. Most of the technique videos I have seen do not suggest this ´two pull' method, and I noticed in your video you only did one pull of the lever. Any thoughts? When I have tried the method from the manual, I don´t get the sense that any water is being infused into the puck... Thanks!

thanks for recommendations

You're not Italian are you? pfff, I hate seeing so many foreigners in a country where they were never born in, talking like they speak for the people in the country. Can you speak Italian at least? Migration was never a good option ever.

The difference between Burmese Kaho suey and Thai Kaho soi ?

Just a wonderful journey. Beautiful video. Thanks for sharing ❤

as a venetian i have nothing but praise for the video. tourists are often misguided and in need of knowledgeable figures like you to help them experience genuine products and experiences of the city

"the zodiac sign of the farmer that harvested it" 🤣🤣

Wonderful thesis! Bravo.

Newly subscribed ! Love what I've seen so far ! My partner and I are planning a move to Italy in 2025 with preliminary visits, etc. Will definitely keep on watching ! I was looking at your videos. Are you from Montreal ?! We are ! Living in the Eastern Townships now but lived there basically all our lives ! 😊

Great video, I will try some of these places tomorrow!!!!

Thought I was alone, lovely video. Had mine since 2001, it's has been a journey and a half. Just finished putting her back together after service. Hence, going through videos I have found that Illy Intenso Bold Roast works well, should you have trouble with grinder, etc.. Grazie 👏

Thanks for sharing! You do need to practice more your Italian. Alfa Romeo did not come out with…crema. 😂

Great video. Love the colour grading!

That’s not a vintage alpha Romeo. It’s a Triumph

You don’t need a tamping station. But yes to the rest. Anyone who BUYS GROUND COFFEE might as well buy instant coffee and save themselves a fortune but makes bad coffee

I really like this machine, have one for nearly 2 years now. I'm really surprised by the warm-up time you recommend. I let it heat up for 20 minutes before I do anything, lest the espresso turns out really sour. And yes, it's a journey 😊 one that was frustrating at times, but also rewarding.

Finally! What a nice presentation. Its always the journey

Just get a single hole attachment for the wand, smaller hole is better. No problem.

I love my La Pavoni. It is ale true what You said in this video. It is beautiful peace of słów life, of enjoying simple pleasure. For me it is also a peace of Italia in my Polish life😃. Hello from Poland 🖖

🦁🌊😍

Putting ketchup and mustard on pizza or cutting spaghetti? 😂

Love the Primativo from San Marzano

Bravo,completely agree with everything you told in the video,it's just one love to make a shots with la pavoni,and it's most beatyfull thing in my kitchen 😁 and of course if there is nothing wrong,so it will make the best and iconic espresso for you ❤

I balance the downward force holding the (basket) handle on the left with my left hand. For the milk my machine came with a frother that sucks milk from a container and heats it with the steam. It maybe an accessory.

My advice is to visit Venice in the period after Carnevale, but before the Easter holidays… week after Carnevale and two weeks before Easter… Weather is iffy, but it doesn’t matter…many fewer tourists… Venice is so small and with so few original residents now… It’s hard to find good reasonable restaurants that are NOT geared toward the tourist trade… But look carefully, and you will find them… Good video… You get ideas? 😊😋😋🧨😎

I use Carpano, white wine and soda - and call it Veneziano, served with two Olives and no Orange...

Chicken on Pizza or in Pasta? NO GO

Good video, grazie! but you could also add my favorite: Cappelitt Spritz also with a story of Austrian soldiers. Less sweet, than Aperol and with natural color. Try it if you have not. Made in Italy, and available in the United States at Totalwine.

Excellent video, makes me want one of these. Question is, how many espresso’s you downing each morning?

how is your hair so beautiful

luv pineapple

So, basically, a lot of design flaws (with potential for serious injuries) for a lot a money. No thanks. I'll just keep my old moka instead.

America Locando Mornin is my favorite Venetian Restaurant.

l live near Venice, sadly It's honestly really difficult even for people of Veneto region to differentiate from tourist trap to good places in Venice nowdays, you did a very good job. A tip to find a good "cicchetteria": if you see a lot of college student in it, usually is a good one. Another tip: if you have the possibility, go to eat in Lido or in Pellestrina island, even if the last one is a bit out of Venice (40 minutes of ferry) and there are only a few restaurant, but it's cozy and romantic.