I ordered this machine as a starting uni student, had some money left over, seeing this video guarantees me that with some practice, this machine will hugely increase my quality of life.
I just bought one of these machines in brass for $20 at a yard sale on my street. It takes some time to heat up but I made a very nice shot on my first try with paper instructions. The steamed milk was the best I have ever seen from a home machine. Thank you for this great video explaining in more detail how to pull the ideal shot.
This is, hands down, the most informative/thorough La Pavoni instructional vid I've seen to date. It has me reconsidering a La Pavoni as my first home espresso machine. I like the La Pavoni's simplicity, portability, easy-to-repairability. And at a fraction of the cost of full size machines, it seems a reasonable gamble. Kind of like buying an old Harley. Lots of personality, might drive you nuts occasionally, but has a can't-help-but-love-it appeal.
That's exactly how Steve feels about his - it's a little laborious but the payoff is great. Plus, you can find some of the older models in great shape for a song, which is a great way to kickstart that home espresso setup.
Pair it with a very good hand grinder (e.g. Lido E, Comandante C40 or Kinu M47) and you have a great starter setup which allows you to learn the basics of espresso-making while having the opportunity to produce some really great shots for actually very little money. With the Europiccola technique and consistency is key.
you all probably dont give a shit but does any of you know a trick to log back into an Instagram account?? I was stupid forgot the account password. I appreciate any help you can offer me
The La Pavoni is a fun machine I love mine and can drive it well. Good to see someone using the leaver correctly and not trying to snap the machine. It's not a easy thing to master it's like learning to do photography anyone can take a picture with a camera on auto but can you drive a old 35mm film camera and understand how it works to get the picture your after? If your not interested in making mistakes and learning this is not the machine for you. If you a geek like me you will love this machine. But as Steve says it's only good for 2 to 3 coffee's If your entertaining 4 or more people just forget it. Good video Steve.
Hi Steve, nice one, thanks for taking the time to put this vid together. I use an old, old with a larger boiler. I think the modern model is a PL equivalent. La Pavoni machines are remarkably simple and give the operator great scope to enjoy pulling a great shot. But as you said, after some practice. It aint an auto thing! I am buying a 2 group La Pav for my cafe in Vietnam. Western coffee is gaining in popularity here soI have a ready excuse to upgrade. Lever machines always create interest for customers. Thanks for the tips. Bill
Steve,,, so nice to listen and see your video. Your voice and tone,, are really nice to listen to. Your knowledge of the subject shows through with a few extra tidbits to reflect on. My late brother started a coffee machine(cappuccino)servicing/sales business many moons ago (sold now), and because I was his brother, I was trapped into buying micro Pavoni similar to yours with gauge,and a grinder. I had used it for quite some time,, and at one point the temperature of the water became too hot, destroying the results (crema etc). Thanks to your video, I am going to clean, and revive my Pavoni.
I have two- a 1976 La Pavoni Europiccola, and a millennium La Pavoni Professional. I use the Professional every day, the ‘76 is about to have a new heating element put in. Both steam great.
I am a espresso coffee drinker,I may not be the best espresso maker but I love it so much I have several difrent kind of espresso machine, me n my fam enjoy having a great espresso maybe twice or three times a day, and I tell you this machine is beyond far the best I've ,beside the delonghi magnifica wich is an awesome espresso machine,I have a question how come the machine says made in Italy 🇮🇹 but when I go online for parts it comes from Sofia BG, I know theirs some that originator there don't know what kind or haven't looked it up yet,but yes I bought one last month and already replace all the seals in capsule and ohh boy they get Grimy,inside so I agree with you on that replace to keep them nice and clean,thank you for the classes to be able to do a great shot.awesome presentation God bless.
God what I would pay to have some Quills coffee right now. I lived in the highlands for a few years pretty much across the street from quills and was there almost every day. Moved to Dallas a couple of years ago. Such a nice surprise while I was just checking out this machine.
I had the euro professional (same machine just larger boiler) for almost 4 years. I learned to make espresso on it. It is very touchy but once you figure it out you can pull consistent shots. You can learn a lot from this machine, how just about any change (water pressure, grind, etc..) will affect your results. It doesn’t have a thermostat, it uses a pressurestat. That was something I changed out on my machine to an adjustable one for better control. It was a great machine but I sold it about a year because I got a great deal on a semi automatic FAEMA.
That factory 3 hole steam wand tip is just about useless. The first mod I did was the same as you, replace the 3 hole tip with a cap nut. I used a drill press and a 1/32 drill bit to put a single hole in the cap nut. It works like a charm.
Nice video. Just got a 79 model. 1st thing I did was to pop the temp fuse.. :-(. Well I have ordered the new style heating element and conversion ring. Cant wait to get this machine up and running.
That has to be the sexiest looking espresso machine I've ever seen. And you could tell by the expresso he made that it has to taste fantastic. Believe me I prefer one of those machines than a modern one. When it comes to Expresso machines analog always gives the best expresso I don't care what anybody says.
Cool machine, and nicely done video! Probably the same in other places but here in Chiang Mai, the hippest coffee bars all have two and three group lever machines, and amazing coffee culture...
Good demo... I’ve got a 16 cup pro model a few years newer than that one. I’ve really enjoyed this machine over the last 15 years or so and, your right... it’s pretty much bulletproof.
1977 is old? You should see what I drive! Tragic that my old vehicles are cheap to buy, cheap to own, easy to maintain yourself, and will still be running when the 2021 cars have turned to rust. Be proud to own a time-tested, quality machine.
Man I wish I could afford one of these right now...amazing machines. And from what I heard...these things will last well past the time we’re all dead and gone. One of these days I may just splurge.
Wow...this is without a doubt the best most informative video i have found. I am just like nononookyes. I had one rom 20 years ago that i never got the hang of...will not give up! i
You should mention it can need a SERIOUS efford to get your first proper shot. Cheap, older coffee won't work at all and if the grind size /amount of coffee is just a LITTLE bit wrong the water will either run through easily or you won't be able to press the lever at all. And after 2 or 3 wrong attempts the machine will most certainly be too hot, so you have to cool it down so you don't burn your coffee with too hot water. And after maybe 4 attempts you will run out of water and will have to cool down the whole machine (which will take a lot of time), because you can't refill water without cooling it down and releasing pressure. So changing your type of coffee beans a lot is nothing you want to do with this steam dragon.
This espresso machine really isn't for a barista beginner. On the other hand, it isn't as bad as Sirion describes. If you know what you're doing, you already know you can't use crappy stale beans or that grinding matters. Also, waiting for pressure to release in order to refill the machine takes about 30 seconds if you simply open the steam wand valve.
Thank you for this hint - i was kinda confused at first - heated up the machine until it really nearly exploded. Next try was much smoother ! =) I waited only 4 mintutes to pre-heat the machine and then poured a much better (still bitter) espresso =)
Great video Could you point me in the direction of a precision 49mm basket and bottomless portafilter? Same question for the dosing funnel (red) used? Much appreciate any assistance
Nice video. Think i need a single tip for my La Pavoni - your milk looks real good. Next time, try to pull a shot of wather before you make your espresso. I think you will get a better espresso, because the temperature of your espresso will be higher.
Get yourself a 6mm steel dome nut and drill a 1mm hole in it. Works just as well as the ones you can buy, and makes the machine a little bit more yours.
I have a new LP Europiccola; I find the shot warm and pretty small. Should I lever some hot water through the head before I attach the strainer? I have been allowing the machine to heat up at least 15 minutes to heat the housing to which the strainer is attached; the coffee shot is hot and full flavored.. NOTE the steam from nozzle for heating milk will burn you pretty good if you blow steam from it into a cloth while wiping the milk residue off. Thanks for tvideo.
I'm not sure exactly where Steve got his red one, but I was able to find another one online that's similar: coffee-sensor.com/product/la-pavoni-stainless-steel-grind-dosing-funnel-49-and-51mm/
Excellent video. I really like that you've been able to customize and service various parts to the machine as time has gone by. I was wondering how easy it is to diagnose when something needs replacing, and is it easy to do yourself? You mentioned the electrics for example... Definitely going to get one of these!
Richard Harris Uhm...there's not much that has to be replaced. As said: The rubber seals. If they give up the machine just won't keep steam or water and it will start to drip or steam where it's not supposed to do so. And in case the heating element stops working, the machine just won't work ;-) There's good manuals how to disassemble these machines yourself. You just need common tools and it's less complicated than...let's say fixing a bike. Quite few and very solid parts. Not a lot you could break. And there IS close to no electrics ;-) Just the heating element in the base of the machine. And the heating Element is the only expensive part that might break. So you have to pay attention not to overheat the (older) machines.
Not sure why you made the coffee in one cup, then transferred it to the larger one. I get obsessive about temperature, so would use a pre heated cup, (not warm, real hot!). Otherwise, this is a really interesting take on espresso. I have blown up 2 x home machines, tinkering with them to get better flavour. They don’t like to repair them under warranty. Grumpy. A machine like this might serve me better. Thanks for posting.
Can you show how you fill the water tank, maybe an estimate on how much time it takes to heat it and what routines you have for cleaning after you made your espresso? Or routines of maintenance? That would be interesting to know...
matyourin As you see, there's a big black screw on top of the tank to open it and fill it with water. Heating process should take about 15 mins maybe (you have to control temperature all the time in old machines anyway, because they will overheat easily). There's not a lot of cleaning or maintainence to do. In case you want to change the rubber seals...which is maybe once a year at max, you can quite easily disassemble the whole machine with common tools and grease the seals. Cleaning after use is just letting some more hot water run through and maybe use a brush.
After you have used it a few times, you will be able to estimate how much water to put in. Just unscrew the top, put a funnel into the hole and pour in water. Emptying the water can be kind of a hassle. We have very hard water where I am and so I do not like to let the water sit in the machine for more than a few hours. After the machine has cooled, you unscrew the top, pick it up, flip upside down over the sink and pour out the water. Work the handle up-and-down a few times to get the water out of the head. Good luck!
An easy way to know if the seals need maintenance is to do the following: After pulling a shot and steaming milk, close the steam valve. You can remove the portafilter. But you want the machine/water to be hot when you close the steam valve. As the air in the tank cools it will begin to contract creating a vacuum. The vacuum will attempt to suck in air. If your group head seals are in good condition, the vacuum will not be able to draw air past them and the piston will get sucked up. This will cause the lever to go up. On my machine this takes about 20-30 minutes to happen. If the lever does not go up, time to replace the seals.
I know this is an old video, but any idea what size basket Steve is using? I would struggle to get that much head room on a 15g dose without compressing the puck to an impenetrable point! I am also wondering what size hole was drilled in the blind nut for a steam tip, and what thread the nut was (although may vary between machines).
As someone who uses a bialetti every morning, this seems like driving a steam train to work when a car would do. But, I am not in charge and carry on as you wish.
I also have watched this video 3 times now. Now I have one coming very soon, also used like Steve has. I'm so excited! Question: when do you know it's safe to remove the filter with the grinds? Do you shut off the machine and wait a few minutes? Something else? Thanks!
Update: I am not doing well. Took me about 7 attempts to get a good single shot. When I used the larger puck and tamped down the grinds quite a bit the water just won’t flow through. I am using a grind with my Hario burr grinder that I’m pretty sure that works (after other attempts it works with the single shot puck). I really don’t know what other variable to change. I’ve modified grind and I’m only using 13g of coffee. Why isn’t the shot pulling!? Am I not giving it enough time to moisten the puck and then pull?
Is there any force on the Lever? Got mine yesterday but im not into this so much. It looks like there is force to push the lever down. I dont get the point how to use the lever. Its too much water going by or nothing.
You are not correctly using the steam feature: the thicker tube is not just an overflow, it's meant to make the milk to resonate while steaming to obtain a better mounting. You bent it toward the heating chamber but it's not the purpose! Try to clean it and put it inside your milk pot alongside the steam faucet. Then steam up and down and a little longer. You're gonna obtain a more steady (and pleasant) cream.
I'm currently looking for my first espresso machine. I have the flair pro in mind but this la Pavonni looks really amazing.. What do you think about a comparison between both?
I also love my la Pavoni, but seem to be doing something wrong lately - the lever is very hard to pull down. Is this because there is too much pressure build up or too much water has been let into the group head? Thanks for any suggestions.
It sounds like you may need to adjust your grind. Coarsening your grind should take care of the problem or if you use slightly less coffee in the basket that should help as well! If you try those suggestions and still have problems please let us know and we can troubleshoot some more!
@@primacoffeeequipment Thanks - in the meantime I started to use the larger basket instead of the small one, and also to bring the lever up more quickly. That seems to have solved it. I had read somewhere that one should bring the lever up very slowly but that seems to allow too much pressure to build up.
Thanks Steve for the great video. I now know what the white button does. I have the same machine. MY question is my grinder, it's a Krups GVX212 burr grinder. I am grinding at the finest setting, doesn't look that fine to me. I'm thinking this might be the first variable to address.
You're probably on the right track. A direct lever machine like this can be very dependent on a good quality grind, so if that's the weaker link in your equipment you may need an upgrade.
Just got one europicola myself a week ago . Achieving consistency in the shots is not easy. Sometimes i get good crema and many times i dont get at all. Still trying to figure out why but thanks for the tip.
Amir Khan168 getting your grind size, dose size, and a good evenly distributed tamp dialed in is essential. Once you get that, a very important and often overlooked aspect is just getting things up to temperature. With my professional model I usually fill the tank up generously - to about the top of the fill indicator tube, then I run water through the group head until the indicator tube is about 3/4 full. Make sure to also purge the steam head to get the machine to full pressure. Often I found that with this machine my second shot always came out better than the first - preheating the group head thoroughly before pulling a shot solved this problem, and led to much more consistent shots. Good luck! These are fantastic little machines for home use, and you can make some awesome espresso, but there is a decent learning curve - and even then you’ll probably pull some mediocre shots.
Exactly the same experience on my Gaggia Factory 106 (same parts as LP Professional) which I have used daily for nearly 20 years now. Consistency in the grind and tamp is essential and as MB said, getting that group head up to temp. After a little while, it all becomes instinctive and you'll be pulling shots better than the best coffee shops, which kind of ruins going out for a good cup of coffee because it's better at home. Maintenance is easy and just needs about 30 minutes to pull apart, clean, replace seals and put it all back together once every 2 years or so in my experience. If you fill the machine with filtered water it stays free of scale and buildup. Awesome machines that take some time and love to get the best out of them, but honestly it makes waking up in the morning something to look forward to. I've got my machine on a sonoff timer so that it's preheated and ready when i get up in the morning.
Excellent video Steve, thank you so much for sharing! One question: could you please let me know, how much plastic does the hot water or coffee come in contact with, where are the rubber parts? Is this maschine almost completely made of metal only? Otherwise, could you recommend an espresso machine without or very little plasic? Thank you in advance!
In this version of the Europiccola, there is no plastic whatsoever in the brew path. In newer models there is an internal plastic sleeve lining the infusion chamber, and some versions of the brew piston are also plastic. Versions made prior to the 1990s should be all-metal, but that does depend on whether parts were replaced by the owners over the years so it varies from machine to machine. There are rubber seals at the boiler cap, the sightglass, the steam valve, the group junction with the boiler, in the group at the piston, the top seal, and the main group gasket where the portfilter locks in. Those could all be replaced with aftermarket seals if you wish.
Could anyone point me in the direction of precision 49mm baskets and bottom less portafilters? Same for the red 49mm dosing funnel used in the video? Thanking you in advance
I have a 1972 La Pavoni Europiccola. Very very similar to yours. I added a pressure gauge and a single hole tip on the steam wand. I love it. I really enjoyed seeing your overall method. It gives me ideas. Are you hooked up to a 110 or 220v power source? Mine is hooked up to a 110v Standard US, but It takes a little longer to heat up on high.
I got it here on e-bay. www.ebay.com/itm/PRESSURE-GAGE-ADAPTER-SET-FOR-LA-PAVONI-EUROPICCOLA-BRASS-STAINLESS/201656637535 . You mention what year and color your machine is and the guy send you the correct one. Just took plumbers tape and a crescent wrench.
From our experience, there isn't a standard time for letting the water heat up. A few variables to consider: You want the water to be up to pressure but you also need for the rest of the machine to be fully heated as well (all of the metal and everything that runs through, the grouphead, etc.) We have found that each machine can be slightly different and there are variables such as the starting water temp that will contribute. Machines like this can involve a pretty steep learning curve, but just keep in mind that everything needs to be heated up before you get started and then just make adjustments as you go until you start getting the results you are looking for.
This is something that I have been meaning to look into for several year. I love things that stand the test of time. Can you recommend some resources for learning more about these old machines? Is possible to add additional pressure gauges to these machines? I like consistency.
La Pavoni's Professional model has a pressure manometer mounted above the sightglass, and the Europiccola can be fitted with an aftermarket gauge for the same functionality. Perhaps more interesting is a brew piston pressure gauge, currently only available from Naked Espresso. That gauge provides a live reading of the pressure in the brew chamber, but it requires a number of parts to be replaced, which adds to the expense. Naked also offers a Bluetooth-connected pressure gauge so you can get a live brew pressure graph on a smartphone. Many enthusiasts also add adhesive thermometer strips to the group head for an approximation of brewing temperature. There are also a good amount of aftermarket parts like baskets, portafilters, and gaskets for these machines.
Nice video. These machines are definitely not for everybody and take some getting used to/ steep learning curve. They should also have some better safety features, like a screw top that relieves pressure when you start to unscrew it (as they have on, e.g., plastic bottles of soda). That's the one thing I hate about this -- it's not a system that a person unfamiliar with the physics involved could use safely, because it needs to be depressurized before you add more water or disassemble. Not hard to do, but they could add some simple features to make it safer. Good friend of mine wanted espresso and started one up, then realized there wasn't enough water. She'd only used auto ones which are forgiving and can add more water to. Unscrewed the top, under pressure, and it blew out and put a dent in the ceiling! (all were fine and pavoni undamaged, but made me wonder why they don't design that cap better so this could never happen). Don't let kids near it either! Be careful w/ steam!
I have a 1962 model (year I was born) It's as good today as when it was made, can't say the same about myself!
Hppy brthday bro
I just ordered one.
Bought a manual grinder and ordered this i hope its fun to use
I ordered this machine as a starting uni student, had some money left over, seeing this video guarantees me that with some practice, this machine will hugely increase my quality of life.
If you like the idea of a small responsive sports car with a manual transmission... this is your machine.
Okay.. This IS my machine. An Italian to accompany my small responsive potent frenchman, of a Peugoet 106 XSI.
oh yeah, this espresso machine is for me then.
hehehe mx-5 owner here, just bought an europiccola and liked this comment very much :)
Lovely machines, quite addictive. I end up drinking too much coffee because pulling them is so much fun.
I have a bean-to-cup machine for visitors.
I just bought one of these machines in brass for $20 at a yard sale on my street. It takes some time to heat up but I made a very nice shot on my first try with paper instructions. The steamed milk was the best I have ever seen from a home machine. Thank you for this great video explaining in more detail how to pull the ideal shot.
tracy smith $20?even for an old used one,which mi b ht need a restoration, that's a steal, well done!
Maybe you're using a 220V machine on 120V? Warm up should be around 5 min normally
20$ ???? WOW
Wow what a score lucky you!
This is, hands down, the most informative/thorough La Pavoni instructional vid I've seen to date. It has me reconsidering a La Pavoni as my first home espresso machine. I like the La Pavoni's simplicity, portability, easy-to-repairability. And at a fraction of the cost of full size machines, it seems a reasonable gamble. Kind of like buying an old Harley. Lots of personality, might drive you nuts occasionally, but has a can't-help-but-love-it appeal.
That's exactly how Steve feels about his - it's a little laborious but the payoff is great. Plus, you can find some of the older models in great shape for a song, which is a great way to kickstart that home espresso setup.
it is so pretty T.T
Pair it with a very good hand grinder (e.g. Lido E, Comandante C40 or Kinu M47) and you have a great starter setup which allows you to learn the basics of espresso-making while having the opportunity to produce some really great shots for actually very little money. With the Europiccola technique and consistency is key.
@@mawean I really appreciate how this machine kind of forces you to learn how to actually make espresso rather than simply making espresso for you.
you all probably dont give a shit but does any of you know a trick to log back into an Instagram account??
I was stupid forgot the account password. I appreciate any help you can offer me
Best La Pavoni instructional video on UA-cam
Wow, thank you!
The La Pavoni is a fun machine I love mine and can drive it well. Good to see someone using the leaver correctly and not trying to snap the machine.
It's not a easy thing to master it's like learning to do photography anyone can take a picture with a camera on auto but can you drive a old 35mm film camera and understand how it works to get the picture your after?
If your not interested in making mistakes and learning this is not the machine for you.
If you a geek like me you will love this machine. But as Steve says it's only good for 2 to 3 coffee's If your entertaining 4 or more people just forget it.
Good video Steve.
Hi Steve, nice one, thanks for taking the time to put this vid together. I use an old, old with a larger boiler. I think the modern model is a PL equivalent. La Pavoni machines are remarkably simple and give the operator great scope to enjoy pulling a great shot. But as you said, after some practice. It aint an auto thing! I am buying a 2 group La Pav for my cafe in Vietnam. Western coffee is gaining in popularity here soI have a ready excuse to upgrade. Lever machines always create interest for customers. Thanks for the tips. Bill
This helped a lot. Just received mine a week ago and your instructions were easy to follow.
Beautiful machine.
Great video. I recently bought a 1974 Europiccola and having looked at a lot of videos on UA-cam I find this is one of the most helpful. Thank you!
GREAT job and explanation of the pre-mellenium Europiccola. Thanks a bunch.
Glad it was helpful!
Love the Pavoni. Takes patience, especially at first, but it's super hard to beat for the money. Just such a good espresso maker.
Steve,,, so nice to listen and see your video. Your voice and tone,, are really nice to listen to. Your knowledge of the subject shows through with a few extra tidbits to reflect on. My late brother started a coffee machine(cappuccino)servicing/sales business many moons ago (sold now), and because I was his brother, I was trapped into buying micro Pavoni similar to yours with gauge,and a grinder. I had used it for quite some time,, and at one point the temperature of the water became too hot, destroying the results (crema etc). Thanks to your video, I am going to clean, and revive my Pavoni.
I don't know what I'm doing here, I don't even like coffee that much (just a cup here and there), but this video is somehow quite relaxing
Manually making espresso is a lot like knitting: even if what you make is never intended for you, the process has plenty of intrinsic rewards.
I have two- a 1976 La Pavoni Europiccola, and a millennium La Pavoni Professional. I use the Professional every day, the ‘76 is about to have a new heating element put in. Both steam great.
Great video! Thank you! 👍
I have a 1964 La Pavoni that I have been using and this video is awesome. Needed some more info.
great video, just got one. So excited, thanks!
Saving my pennies for this thing! Can't wait to get one! Thanks for the tutorial!
I am a espresso coffee drinker,I may not be the best espresso maker but I love it so much I have several difrent kind of espresso machine, me n my fam enjoy having a great espresso maybe twice or three times a day, and I tell you this machine is beyond far the best I've ,beside the delonghi magnifica wich is an awesome espresso machine,I have a question how come the machine says made in Italy 🇮🇹 but when I go online for parts it comes from Sofia BG, I know theirs some that originator there don't know what kind or haven't looked it up yet,but yes I bought one last month and already replace all the seals in capsule and ohh boy they get Grimy,inside so I agree with you on that replace to keep them nice and clean,thank you for the classes to be able to do a great shot.awesome presentation God bless.
Great video fun and informative, beautiful espresso machine, thank you
Very articulate on how you explain how the lever machine works.
Of all the vidoes , this is the best one so far.
I have already ordered a Pavoni, so I am even more convinced I won't be disappointed.
Thank you, we hope you love it!
God what I would pay to have some Quills coffee right now. I lived in the highlands for a few years pretty much across the street from quills and was there almost every day. Moved to Dallas a couple of years ago. Such a nice surprise while I was just checking out this machine.
I had the euro professional (same machine just larger boiler) for almost 4 years. I learned to make espresso on it. It is very touchy but once you figure it out you can pull consistent shots. You can learn a lot from this machine, how just about any change (water pressure, grind, etc..) will affect your results. It doesn’t have a thermostat, it uses a pressurestat. That was something I changed out on my machine to an adjustable one for better control. It was a great machine but I sold it about a year because I got a great deal on a semi automatic FAEMA.
Really helpful video - thanks!
That factory 3 hole steam wand tip is just about useless. The first mod I did was the same as you, replace the 3 hole tip with a cap nut. I used a drill press and a 1/32 drill bit to put a single hole in the cap nut. It works like a charm.
Can you let me know where you purchased this? I am pretty tired of the factory wand tip myself :(
Sir you know your stuff! All the other people on YT didn't know how to operate this machine! Your Shot and milk look tasty!
Nice video!
Nice shot!
Have a La Pavoni that I bought in Naples in 1976. I repainted the base but it’s still going strong,
With almost daily use.
Nice video. Just got a 79 model. 1st thing I did was to pop the temp fuse.. :-(. Well I have ordered the new style heating element and conversion ring. Cant wait to get this machine up and running.
That has to be the sexiest looking espresso machine I've ever seen. And you could tell by the expresso he made that it has to taste fantastic. Believe me I prefer one of those machines than a modern one. When it comes to Expresso machines analog always gives the best expresso I don't care what anybody says.
Cool machine, and nicely done video! Probably the same in other places but here in Chiang Mai, the hippest coffee bars all have two and three group lever machines, and amazing coffee culture...
Good demo... I’ve got a 16 cup pro model a few years newer than that one. I’ve really enjoyed this machine over the last 15 years or so and, your right... it’s pretty much bulletproof.
1977 is old? You should see what I drive!
Tragic that my old vehicles are cheap to buy, cheap to own, easy to maintain yourself,
and will still be running when the 2021 cars have turned to rust.
Be proud to own a time-tested, quality machine.
This was made the year I was born. I was considering a Delonghi Dedica but damn If I don’t want one of these now.
I bet that is a great cup of coffee. Thanks.
Cheers! ☕
Man I wish I could afford one of these right now...amazing machines. And from what I heard...these things will last well past the time we’re all dead and gone. One of these days I may just splurge.
Well done man!
Nice machine, good looking shot and microfoam! And nice explained, profesional work .
Your La Pavoni is even more hiliarious and noisy than my La Pavoni Esperto. Congrats!
Wow...this is without a doubt the best most informative video i have found. I am just like nononookyes. I had one rom 20 years ago that i never got the hang of...will not give up! i
I'm blown out by the quality of this content, learned a lot! Definitely subscribing.
Thank you Miguel!
I love mine. Thanks for the video. I have another in restoration, and my current machine could use a rebuild as well. Excellent work!
Great basic espresso machine for the price
You should mention it can need a SERIOUS efford to get your first proper shot. Cheap, older coffee won't work at all and if the grind size /amount of coffee is just a LITTLE bit wrong the water will either run through easily or you won't be able to press the lever at all. And after 2 or 3 wrong attempts the machine will most certainly be too hot, so you have to cool it down so you don't burn your coffee with too hot water.
And after maybe 4 attempts you will run out of water and will have to cool down the whole machine (which will take a lot of time), because you can't refill water without cooling it down and releasing pressure.
So changing your type of coffee beans a lot is nothing you want to do with this steam dragon.
Sirion so this machine in your experience is not for the beginner level in barista world?
alberto gonzalez O hell no!
Litte italian diva 😂
This espresso machine really isn't for a barista beginner. On the other hand, it isn't as bad as Sirion describes. If you know what you're doing, you already know you can't use crappy stale beans or that grinding matters. Also, waiting for pressure to release in order to refill the machine takes about 30 seconds if you simply open the steam wand valve.
Thank you for this hint - i was kinda confused at first - heated up the machine until it really nearly exploded. Next try was much smoother ! =) I waited only 4 mintutes to pre-heat the machine and then poured a much better (still bitter) espresso =)
You can't burn your coffee with water, it's already been roasted at much higher temperatures.
I have a La Pavoni, all chrome. makes amazing shots. handmade in Italy
...very proud of ya.
Beautiful!!!
great informative video but why don’t you pre-flush before attaching the porta filter? It seems in other demos of La P they pre-flush.
I would LOVE an instructional video on getting good microfoam on a La Pavoni. I can't get any on mine to save my life...
I wonder if it has to do with the tip he's using?
Great video
Could you point me in the direction of a precision 49mm basket and bottomless portafilter? Same question for the dosing funnel (red) used?
Much appreciate any assistance
Nice video.
Think i need a single tip for my La Pavoni - your milk looks real good.
Next time, try to pull a shot of wather before you make your espresso.
I think you will get a better espresso, because the temperature of your espresso will be higher.
Partinico I think
Partinico I think the best thing to do
Get yourself a 6mm steel dome nut and drill a 1mm hole in it. Works just as well as the ones you can buy, and makes the machine a little bit more yours.
you know it's more in hands than in equipment right?
Thank you for the great and thorough walk through!
Glad it was helpful!
Excellent video ,this has really helped me get my head around theb art of extraction technique . What a cool machine , I want one .
Thanks, Michael!
I have a new LP Europiccola; I find the shot warm and pretty small. Should I lever some hot water through the head before I attach the strainer? I have been allowing the machine to heat up at least 15 minutes to heat the housing to which the strainer is attached; the coffee shot is hot and full flavored.. NOTE the steam from nozzle for heating milk will burn you pretty good if you blow steam from it into a cloth while wiping the milk residue off. Thanks for tvideo.
Hi,
Thanks for a great video. Were do buy a dosing funnel for my old europiccola (1991) like you have in the video?
Thanks
I'm not sure exactly where Steve got his red one, but I was able to find another one online that's similar: coffee-sensor.com/product/la-pavoni-stainless-steel-grind-dosing-funnel-49-and-51mm/
The beginning wtf. I’ve been playing some glitchy games and I freaked out lolll
Hi love your video can you tell me the grinding of the coffee should be on the fine or the coarse end? Thanks
Hello! Thank you so much! Your coffee should definitely be on the finer end for the La Pavoni!
Dude that's awesome
Thanks for the video. Can you please tell me where I can find a 49mm dosing funnel? I have not been able to source one on any search. Thanks.
Great job at explaining a lot of important steps. What equipment do you have at home?
Thank you for this one!
Excellent video. I really like that you've been able to customize and service various parts to the machine as time has gone by. I was wondering how easy it is to diagnose when something needs replacing, and is it easy to do yourself? You mentioned the electrics for example... Definitely going to get one of these!
Richard Harris Uhm...there's not much that has to be replaced. As said: The rubber seals. If they give up the machine just won't keep steam or water and it will start to drip or steam where it's not supposed to do so.
And in case the heating element stops working, the machine just won't work ;-)
There's good manuals how to disassemble these machines yourself. You just need common tools and it's less complicated than...let's say fixing a bike. Quite few and very solid parts. Not a lot you could break.
And there IS close to no electrics ;-) Just the heating element in the base of the machine. And the heating Element is the only expensive part that might break. So you have to pay attention not to overheat the (older) machines.
Wonderful, thanks! Currently searching the used market for one...
well, very interesting, but in my almost eight years, I lived in Italy (Torino) I never saw anybody with a balance at the coffee machine 😂
Balance ? I'm Australian . It's a joke , is it coffee drinkers are crazy ,😀?
Well done Steve. Much appreciated.
So cool! I want one
Not sure why you made the coffee in one cup, then transferred it to the larger one. I get obsessive about temperature, so would use a pre heated cup, (not warm, real hot!). Otherwise, this is a really interesting take on espresso. I have blown up 2 x home machines, tinkering with them to get better flavour. They don’t like to repair them under warranty. Grumpy. A machine like this might serve me better. Thanks for posting.
Incredibly useful video! Where did you get the portafilter basket?
Can you show how you fill the water tank, maybe an estimate on how much time it takes to heat it and what routines you have for cleaning after you made your espresso? Or routines of maintenance? That would be interesting to know...
matyourin As you see, there's a big black screw on top of the tank to open it and fill it with water. Heating process should take about 15 mins maybe (you have to control temperature all the time in old machines anyway, because they will overheat easily).
There's not a lot of cleaning or maintainence to do. In case you want to change the rubber seals...which is maybe once a year at max, you can quite easily disassemble the whole machine with common tools and grease the seals.
Cleaning after use is just letting some more hot water run through and maybe use a brush.
After you have used it a few times, you will be able to estimate how much water to put in. Just unscrew the top, put a funnel into the hole and pour in water.
Emptying the water can be kind of a hassle. We have very hard water where I am and so I do not like to let the water sit in the machine for more than a few hours. After the machine has cooled, you unscrew the top, pick it up, flip upside down over the sink and pour out the water. Work the handle up-and-down a few times to get the water out of the head.
Good luck!
An easy way to know if the seals need maintenance is to do the following: After pulling a shot and steaming milk, close the steam valve. You can remove the portafilter. But you want the machine/water to be hot when you close the steam valve. As the air in the tank cools it will begin to contract creating a vacuum. The vacuum will attempt to suck in air. If your group head seals are in good condition, the vacuum will not be able to draw air past them and the piston will get sucked up. This will cause the lever to go up. On my machine this takes about 20-30 minutes to happen. If the lever does not go up, time to replace the seals.
I know this is an old video, but any idea what size basket Steve is using? I would struggle to get that much head room on a 15g dose without compressing the puck to an impenetrable point! I am also wondering what size hole was drilled in the blind nut for a steam tip, and what thread the nut was (although may vary between machines).
It is likely the double basket that’s included with the machine. Unfortunately I can’t answer the second part of your question.
you know your stuff, very informative, thank you
As someone who uses a bialetti every morning, this seems like driving a steam train to work when a car would do. But, I am not in charge and carry on as you wish.
Just that Bialetti isn't a car. It's a bicycle, and a poor one at it's job XD
I also have watched this video 3 times now. Now I have one coming very soon, also used like Steve has. I'm so excited! Question: when do you know it's safe to remove the filter with the grinds? Do you shut off the machine and wait a few minutes? Something else? Thanks!
Update: I am not doing well. Took me about 7 attempts to get a good single shot. When I used the larger puck and tamped down the grinds quite a bit the water just won’t flow through. I am using a grind with my Hario burr grinder that I’m pretty sure that works (after other attempts it works with the single shot puck). I really don’t know what other variable to change. I’ve modified grind and I’m only using 13g of coffee. Why isn’t the shot pulling!? Am I not giving it enough time to moisten the puck and then pull?
youve probably sortd it by now, but grind a bit coarser or tamp lighter with less in the portafilter
Is there any force on the Lever? Got mine yesterday but im not into this so much. It looks like there is force to push the lever down. I dont get the point how to use the lever. Its too much water going by or nothing.
Great vid. Definitely on the hunt for one.
You are not correctly using the steam feature: the thicker tube is not just an overflow, it's meant to make the milk to resonate while steaming to obtain a better mounting. You bent it toward the heating chamber but it's not the purpose! Try to clean it and put it inside your milk pot alongside the steam faucet. Then steam up and down and a little longer. You're gonna obtain a more steady (and pleasant) cream.
Great. Thank you very much
I'm currently looking for my first espresso machine. I have the flair pro in mind but this la Pavonni looks really amazing.. What do you think about a comparison between both?
I also love my la Pavoni, but seem to be doing something wrong lately - the lever is very hard to pull down. Is this because there is too much pressure build up or too much water has been let into the group head? Thanks for any suggestions.
It sounds like you may need to adjust your grind. Coarsening your grind should take care of the problem or if you use slightly less coffee in the basket that should help as well! If you try those suggestions and still have problems please let us know and we can troubleshoot some more!
@@primacoffeeequipment Thanks - in the meantime I started to use the larger basket instead of the small one, and also to bring the lever up more quickly. That seems to have solved it. I had read somewhere that one should bring the lever up very slowly but that seems to allow too much pressure to build up.
how do we maintain the rubber seals / gaskets in good condition ?
They need to be changed every few years, depending on usage. I make 5 to 6 cups a day.....and change the seals every 3 to 4 years.
Thanks Steve for the great video. I now know what the white button does. I have the same machine. MY question is my grinder, it's a Krups GVX212 burr grinder. I am grinding at the finest setting, doesn't look that fine to me. I'm thinking this might be the first variable to address.
You're probably on the right track. A direct lever machine like this can be very dependent on a good quality grind, so if that's the weaker link in your equipment you may need an upgrade.
Just got one europicola myself a week ago . Achieving consistency in the shots is not easy. Sometimes i get good crema and many times i dont get at all. Still trying to figure out why but thanks for the tip.
Amir Khan168 getting your grind size, dose size, and a good evenly distributed tamp dialed in is essential. Once you get that, a very important and often overlooked aspect is just getting things up to temperature. With my professional model I usually fill the tank up generously - to about the top of the fill indicator tube, then I run water through the group head until the indicator tube is about 3/4 full. Make sure to also purge the steam head to get the machine to full pressure. Often I found that with this machine my second shot always came out better than the first - preheating the group head thoroughly before pulling a shot solved this problem, and led to much more consistent shots. Good luck! These are fantastic little machines for home use, and you can make some awesome espresso, but there is a decent learning curve - and even then you’ll probably pull some mediocre shots.
Exactly the same experience on my Gaggia Factory 106 (same parts as LP Professional) which I have used daily for nearly 20 years now. Consistency in the grind and tamp is essential and as MB said, getting that group head up to temp. After a little while, it all becomes instinctive and you'll be pulling shots better than the best coffee shops, which kind of ruins going out for a good cup of coffee because it's better at home. Maintenance is easy and just needs about 30 minutes to pull apart, clean, replace seals and put it all back together once every 2 years or so in my experience. If you fill the machine with filtered water it stays free of scale and buildup. Awesome machines that take some time and love to get the best out of them, but honestly it makes waking up in the morning something to look forward to. I've got my machine on a sonoff timer so that it's preheated and ready when i get up in the morning.
Excellent video Steve, thank you so much for sharing! One question: could you please let me know, how much plastic does the hot water or coffee come in contact with, where are the rubber parts? Is this maschine almost completely made of metal only? Otherwise, could you recommend an espresso machine without or very little plasic? Thank you in advance!
In this version of the Europiccola, there is no plastic whatsoever in the brew path. In newer models there is an internal plastic sleeve lining the infusion chamber, and some versions of the brew piston are also plastic. Versions made prior to the 1990s should be all-metal, but that does depend on whether parts were replaced by the owners over the years so it varies from machine to machine.
There are rubber seals at the boiler cap, the sightglass, the steam valve, the group junction with the boiler, in the group at the piston, the top seal, and the main group gasket where the portfilter locks in. Those could all be replaced with aftermarket seals if you wish.
Could anyone point me in the direction of precision 49mm baskets and bottom less portafilters? Same for the red 49mm dosing funnel used in the video?
Thanking you in advance
Great one sir, really interesting
Thanks very much!
I have a 1972 La Pavoni Europiccola. Very very similar to yours. I added a pressure gauge and a single hole tip on the steam wand. I love it. I really enjoyed seeing your overall method. It gives me ideas. Are you hooked up to a 110 or 220v power source? Mine is hooked up to a 110v Standard US, but It takes a little longer to heat up on high.
Aaron Brown what process did you follow to add the gauge?? I have a 72 as well.
I got it here on e-bay. www.ebay.com/itm/PRESSURE-GAGE-ADAPTER-SET-FOR-LA-PAVONI-EUROPICCOLA-BRASS-STAINLESS/201656637535 . You mention what year and color your machine is and the guy send you the correct one. Just took plumbers tape and a crescent wrench.
Does the pressure gauge allow you to adjust pressure, or just monitor it?
Just monitor it.
Great video. Where do you get your parts, or where do you have it repaired? You mentioned it was rewired.
Really interesting, thanks
You're very welcome!
Where do you buy replacement parts?
My dad just got a similar machine off ebay, but we cant seem to get it right. How long do you let the water heat up before?
From our experience, there isn't a standard time for letting the water heat up. A few variables to consider: You want the water to be up to pressure but you also need for the rest of the machine to be fully heated as well (all of the metal and everything that runs through, the grouphead, etc.) We have found that each machine can be slightly different and there are variables such as the starting water temp that will contribute. Machines like this can involve a pretty steep learning curve, but just keep in mind that everything needs to be heated up before you get started and then just make adjustments as you go until you start getting the results you are looking for.
@@primacoffeeequipment which setting do you use to heat up the machine, 1 or 2?
This is something that I have been meaning to look into for several year. I love things that stand the test of time. Can you recommend some resources for learning more about these old machines? Is possible to add additional pressure gauges to these machines? I like consistency.
La Pavoni's Professional model has a pressure manometer mounted above the sightglass, and the Europiccola can be fitted with an aftermarket gauge for the same functionality. Perhaps more interesting is a brew piston pressure gauge, currently only available from Naked Espresso. That gauge provides a live reading of the pressure in the brew chamber, but it requires a number of parts to be replaced, which adds to the expense. Naked also offers a Bluetooth-connected pressure gauge so you can get a live brew pressure graph on a smartphone. Many enthusiasts also add adhesive thermometer strips to the group head for an approximation of brewing temperature. There are also a good amount of aftermarket parts like baskets, portafilters, and gaskets for these machines.
Hello Steve, may i ask where you purchased you funnel for the basket? looks like a great addition, Great video! love my pavoni!
The funnel came with the machine, but seems to have originated from Orphan Espresso. Check them out!
I have a La Pavoni via expresso machine old one never used.. what is iworh
What is the size of the tamper for La Pavoni Professional ?
dang...thats so COOOL
Nice video. These machines are definitely not for everybody and take some getting used to/ steep learning curve. They should also have some better safety features, like a screw top that relieves pressure when you start to unscrew it (as they have on, e.g., plastic bottles of soda). That's the one thing I hate about this -- it's not a system that a person unfamiliar with the physics involved could use safely, because it needs to be depressurized before you add more water or disassemble. Not hard to do, but they could add some simple features to make it safer. Good friend of mine wanted espresso and started one up, then realized there wasn't enough water. She'd only used auto ones which are forgiving and can add more water to. Unscrewed the top, under pressure, and it blew out and put a dent in the ceiling! (all were fine and pavoni undamaged, but made me wonder why they don't design that cap better so this could never happen). Don't let kids near it either! Be careful w/ steam!
How long does it take from a cold start until you're ready to pull your shot?
The Europiccola should be up to temperature and ready to use in less than 10 minutes.
@@primacoffeeequipment That seems excessive for a small boiler.
excellent little machine though