The La Pavoni Botticelli Dual Boiler machine leaked at the first start, the pump did not show working pressure. It is so beautiful, the buttons are on, but it is completely useless and flows quietly. Purchased as a gift, did not include 15 days, got to the warranty repair. Warranty repairs performed by LLC "Kitchen Time" (seller) and LLC "SMEG Russia" (supplier) turned into a nightmare - the machine was taken away and there was no information for 12 days. Gave phone numbers of 3 (three) authorized centers. The first one immediately took the car, there is no more information about its fate. They promise to clarify and call back. Maybe they clarify, but they don’t call back, next time - again a promise to clarify.
Hey Justin, I do have PPK and the profiling I put on the bottom of the video description. But always when pulling the shot, it's a slow ramp to 6 bars. Hope that helps
Hej! Thanks for the really nice video and shot! I was wondering how you manage to get an output of ~38g? With my setup I always end up with ~28g out (in case of 14g in).
Thanks for the comment! In RE to yield, I do cheat a little to get ~40g out... When I do dynamic/active preinfusion, I do let a good amount drip through and once I hit static/passive preinfusion or bloom, I not only let go of the lever, I pull it all the way up so water can refill the chamber. It's almost like a micro-fellini. When I do that, I can get a lot more out. As a side note, I've also adjusted the lever throw to be longer (so piston almost touches shower screen) and I have a bit of headspace on my basket (16g IMS). These two things might contribute to additional yield as well
@@theasiandev Thanks for your reply! Great idea to do a micro-fellini, never considered that possibility :D I will definetly try your routine next time I brew a light roast, currently I only have a medium roast at home which wouldn't benefit from such a long PI...I've also adjusted the lever throw and use the 14-16g IMS basket. So, hopefully your micro-fellini will also do the trick for me!
@@julianm.1129 yeah let me know how it goes! Just a side note, when I do lift it up, you could push down a couple millimeters and lift back up again to compress and add more water to the group. I normally dont need to do this but sometimes if I need to go up to >=45g output, I'll need to do that.
@@theasiandev I've tried it this morning with a light roast and easily got 37g output (with 14g input). Next time I'll try to aim for a 1:3 ratio. Thanks for the tip!
It likely will be different for you but for reference, my grind settings for light roasts usually sit between 8 to 13. With new beans, I always start off with 13 and adjust from there.
@@theasiandev Thank you! this is interesting because I feel like no matter what I do I get a stuck press... low or high grind, 10-15g, long preinfusion or not... very bizarre trying to troubleshoot this
@@peterdamgaard5929 sorry realized I never responded. That is strange! As I understand it, if a lot of fines settle to the bottom it could potentially make the lever pressure much higher. But if you're choking the machine no matter what grind setting you're using, maybe you have a clog on the shower screen? Have you checked flushing is normal? (Good water pressure?) Choking the LP cant be too many things
You should also try executing the Blooming Allonge on your LP. I've been experimenting with it (picked up a post mil LP) and it's interesting to execute because of the larger ratio. I think if I do micro felinis I can manage to get enough water in the puck but the pressure goes whack because of the finer grind.
Thanks for the suggestion Brian! Will definitely try that as well -- I am curious how the felini's can alter the profile... and wondering if you would felini pre-bloom or post-bloom? So many options to play with haha. Also didn't you also post on the Gaggia FB group? Remember seeing your name there.
@@theasiandev I am playing w/pre-bloom felinis to compensate for the finer grind but i think pulling 1:5 on a LP is super hard lol. Yeah I have posted in the Gaggia FB group many months ago but now I'm mainly active on the Espresso Aficionados Discord. You in there?
@@BrianQuan Haha that's true. Can always down-dose to 8g to give that extra margin or maybe utilize a 20g basket to provide a bit more headspace. Maybe I'll try both but I was thinking more of trying out a 1:3.5 first as it's more doable for me haha. Yup I'm on there! I sometimes post on the lever-squad handle is `yoshie`
To be honest, I didn't know others do it. But the reason I keep the PF handle on the group while doing my prep is to keep the temperature drop (of the GH) to a minimum. A theory I have is that a cold (or even room temp) PF could potentially drop the overall GH temp making your temp management more difficult. I can't say this definitively makes a difference but at least reduces one variable from the equation. Hope that helps answer your question!
Hm, BPLUS has the best fit tampers so going by their measurements, their post-mill IMS tampers are 51.8mm and their post-mill non-IMS tampers are 51.6mm. So I'd bet you're safe if you have an 51mm IMS basket. But if you have the stock baskets, 51.8mm might either not fit or be too tight where you have suction on the puck
Thanks for the tips, since this video my workflow has changed pretty dramatically. Though I am never too concerned with minimal channelling as long as the resulting shot is tasty
That's a fair criticism, personally I like having a scale in a home setup because it maintains consistency in my shots. It allows me to time my blooms, and also shot volume such that it doesn't differ between each pull. I think if you're more of a traditionalist, a scale definitely isn't necessary. But I guess as a tinkerer and someone who cares a lot about repeatability and elimination of variance, it's nice to keep track of certain metrics even as basic as PI time and brew ratios. But I respect anyone that can pull a good shot without any additional equipment.
@@theasiandev I totally get what you mean about pulling the ideal shot, but if you're using the same cup(s) every time you should be able to eyeball the amount your desired oz of coffee would be in the cup, but I do get what you mean by being a tinkerer, I am too
@@Avocado818 Yeah that's definitely true, the bigger value for me on the scale is the timer rather than the volume but since it's already there, why not! To be honest, I fell victim to the rabbit hole of 3rd wave espresso brewing and the engineer in me secretly loves it haha
This is so fascinating. Thanks for sharing and referencing the article. Going to check it out now!
Glad you enjoyed it! Hopefully it has great results for you as it did for me :)
The La Pavoni Botticelli Dual Boiler machine leaked at the first start, the pump did not show working pressure. It is so beautiful, the buttons are on, but it is completely useless and flows quietly. Purchased as a gift, did not include 15 days, got to the warranty repair. Warranty repairs performed by LLC "Kitchen Time" (seller) and LLC "SMEG Russia" (supplier) turned into a nightmare - the machine was taken away and there was no information for 12 days. Gave phone numbers of 3 (three) authorized centers. The first one immediately took the car, there is no more information about its fate. They promise to clarify and call back. Maybe they clarify, but they don’t call back, next time - again a promise to clarify.
This is a work of art!
Thank you! Still a huge WIP to be honest, and still experimenting a lot :)
Nice post. Can you tell where you got the (assume silicone) band to hold your temp probe wires in place.
Oh that's just a normal rubber band. Also there isn't a temp probe -- that rubber band is just for aesthetics lol.
That’s quite funny. Thanks for the prompt reply.
This is great, thanks. Going to try it as I have the Esperto Abile and a Niche. What grind setting do you use on the Niche?
Sorry I don't have the niche anymore but from what I remember it was around 8-9
lol love the shot glass..Friends is the best!
Thanks! And love friends haha
It's amazing what people can achieve with this classic lever machine. Good job!
I agree! I love lever's ability to control many variables in the brew -- just missing temperature control ;)
Do you have a ppk installed? Curious if you could comment on how many bars or pressure you were at during the actual pulling of the shot
Hey Justin, I do have PPK and the profiling I put on the bottom of the video description. But always when pulling the shot, it's a slow ramp to 6 bars. Hope that helps
Does your timer start with liquid hits the cup or when you start pressing
Ross Geller approves!
Hej! Thanks for the really nice video and shot! I was wondering how you manage to get an output of ~38g? With my setup I always end up with ~28g out (in case of 14g in).
Thanks for the comment! In RE to yield, I do cheat a little to get ~40g out... When I do dynamic/active preinfusion, I do let a good amount drip through and once I hit static/passive preinfusion or bloom, I not only let go of the lever, I pull it all the way up so water can refill the chamber. It's almost like a micro-fellini. When I do that, I can get a lot more out.
As a side note, I've also adjusted the lever throw to be longer (so piston almost touches shower screen) and I have a bit of headspace on my basket (16g IMS). These two things might contribute to additional yield as well
@@theasiandev Thanks for your reply! Great idea to do a micro-fellini, never considered that possibility :D I will definetly try your routine next time I brew a light roast, currently I only have a medium roast at home which wouldn't benefit from such a long PI...I've also adjusted the lever throw and use the 14-16g IMS basket. So, hopefully your micro-fellini will also do the trick for me!
@@julianm.1129 yeah let me know how it goes! Just a side note, when I do lift it up, you could push down a couple millimeters and lift back up again to compress and add more water to the group. I normally dont need to do this but sometimes if I need to go up to >=45g output, I'll need to do that.
@@theasiandev I've tried it this morning with a light roast and easily got 37g output (with 14g input). Next time I'll try to aim for a 1:3 ratio. Thanks for the tip!
Do they have a way to have a portafilter that has the double shot basket attached so you can bang the puck out quick
Can I ask what setting you have your niche on for these light roasts?
It likely will be different for you but for reference, my grind settings for light roasts usually sit between 8 to 13. With new beans, I always start off with 13 and adjust from there.
@@theasiandev Thank you! this is interesting because I feel like no matter what I do I get a stuck press... low or high grind, 10-15g, long preinfusion or not... very bizarre trying to troubleshoot this
@@peterdamgaard5929 sorry realized I never responded. That is strange! As I understand it, if a lot of fines settle to the bottom it could potentially make the lever pressure much higher. But if you're choking the machine no matter what grind setting you're using, maybe you have a clog on the shower screen?
Have you checked flushing is normal? (Good water pressure?) Choking the LP cant be too many things
You should also try executing the Blooming Allonge on your LP. I've been experimenting with it (picked up a post mil LP) and it's interesting to execute because of the larger ratio. I think if I do micro felinis I can manage to get enough water in the puck but the pressure goes whack because of the finer grind.
Thanks for the suggestion Brian! Will definitely try that as well -- I am curious how the felini's can alter the profile... and wondering if you would felini pre-bloom or post-bloom? So many options to play with haha.
Also didn't you also post on the Gaggia FB group? Remember seeing your name there.
@@theasiandev I am playing w/pre-bloom felinis to compensate for the finer grind but i think pulling 1:5 on a LP is super hard lol. Yeah I have posted in the Gaggia FB group many months ago but now I'm mainly active on the Espresso Aficionados Discord. You in there?
@@BrianQuan Haha that's true. Can always down-dose to 8g to give that extra margin or maybe utilize a 20g basket to provide a bit more headspace. Maybe I'll try both but I was thinking more of trying out a 1:3.5 first as it's more doable for me haha.
Yup I'm on there! I sometimes post on the lever-squad handle is `yoshie`
Good sir, was that a keycap puller? or am I seeing things?
It is! I got the idea from Home-Barista forums for a cheap WDT tool. I'm still waiting for my levercraft WDT in the meantime :)
Sweet
Why keep the portafilter in the grouphead and fill the basket separate? I've noticed that a lot of people do this but I haven't heard anyone say why.
To be honest, I didn't know others do it. But the reason I keep the PF handle on the group while doing my prep is to keep the temperature drop (of the GH) to a minimum. A theory I have is that a cold (or even room temp) PF could potentially drop the overall GH temp making your temp management more difficult. I can't say this definitively makes a difference but at least reduces one variable from the equation. Hope that helps answer your question!
@@theasiandev Oh you better believe it answers my question. Thank you!
I have a 51.8mm tampers, will it fit professional models after 2020?
Hm, BPLUS has the best fit tampers so going by their measurements, their post-mill IMS tampers are 51.8mm and their post-mill non-IMS tampers are 51.6mm. So I'd bet you're safe if you have an 51mm IMS basket. But if you have the stock baskets, 51.8mm might either not fit or be too tight where you have suction on the puck
@@theasiandev thanks
Excellent!
But, where they on a break?
Channeling at 3:08, right side of the pf. Don't tap your pf.
Thanks for the tips, since this video my workflow has changed pretty dramatically. Though I am never too concerned with minimal channelling as long as the resulting shot is tasty
@@theasiandev exactly , there are 'rules' etc but if it tastes good , it's tastes good 👌
How does it taste like sir?
Extremely balanced, and quite bright. Finishes with a slight sweetness. Really good!
@@theasiandev I asked because it looked a bit fast extraction compared to e61 machines. But that is great if you get a good result;)
what is the white rubber at group head?
It's just a rubber band to protect the group head from accidental scratches when I lock in my PF
I wonder how it tastes
It's been a while but I recall a very light acidity (almost like a lemon-rose) to give some contrast to the texture with bit sharper after note
Try this profile
Make your static pi and then hit 11 bar for 6", and then choose your pressure for the rest of the shot, and tell me your results
Not a big fan of scales under the cup, they're not how brewing coffee was intended or should be, it's just extra and unnecessary imo
That's a fair criticism, personally I like having a scale in a home setup because it maintains consistency in my shots. It allows me to time my blooms, and also shot volume such that it doesn't differ between each pull.
I think if you're more of a traditionalist, a scale definitely isn't necessary. But I guess as a tinkerer and someone who cares a lot about repeatability and elimination of variance, it's nice to keep track of certain metrics even as basic as PI time and brew ratios. But I respect anyone that can pull a good shot without any additional equipment.
@@theasiandev I totally get what you mean about pulling the ideal shot, but if you're using the same cup(s) every time you should be able to eyeball the amount your desired oz of coffee would be in the cup, but I do get what you mean by being a tinkerer, I am too
@@Avocado818 Yeah that's definitely true, the bigger value for me on the scale is the timer rather than the volume but since it's already there, why not!
To be honest, I fell victim to the rabbit hole of 3rd wave espresso brewing and the engineer in me secretly loves it haha
What are you saying?
The scale is an essentially item
@@wakeawaken430 you don't need a scale to drink coffee every single time
I thought UA-cam didn't allow porn.
LOL. This might be too vanilla/softcore to be TOS'd.
Soll spannend aussehen, machst aber alles falsch. Warum lässt du zwei portionen runter? Absolut daneben