Hi there! Well executed video. I am just starting with a pre millenial La Pavoni Professional. It would be nice if you could tell us where you got the grouphead manometer from, and especially the nice bottomless PF. Also, good point about grinding really fine. I find that with this machine, I need to grind a good amount finer than for my other espresso machines, to get noticeable resistance from the puck. Have a good one!
Hi Tom, unfortunately I sold my machine long ago now, a silly mistake on my part, but I needed to do so in order to fund the purchase of my E61 machine. I'm sure there are many places that sell La Pavoni parts, so which one is best really depends on your geographic location! As for accessories and wood accents, Etsy is also a good place to pick stuff up as there's lots of craftsmen doing la Pavoni parts there too! Sorry I couldn't specify, it's been a while and I don't remember unfortunately, but I wish you luck!
If I remember correctly, about 10 minutes. I tried to do some warming of the group head too, not by flushing water through (as the boiler volume was so low) but using some of the residual steam/heat. I'd lift the lever just enough so the piston was up, but not letting water in, and that would help get some temperature in the group head. Basically, Pierre, there's no one correct way to use the machine, try new things out, see what works for you and what doesn't, but most importantly have fun! :)
@@pierregagnon5457 Glad to hear it :) I remember every morning was a totally different experience. I used to do micro felinis, that often yielded my favorite flavors. Again, it's all experimentation, just have fun with it!
Glad you enjoyed. I think I had it around 70 or 80°C optimally. I would have it reach the 100° area or beyond at times, which I thought was a bit too hot for what I was going for, but I was usually making 2-3 shots max per session, so it wasn't common for me to exceed that number very often. Once the power was off, the temperature fell rather quickly, so in my use it was never thermally constrained.
Great video! Try stirring the shot to mix all the different levels of the espresso, cause they taste different, and I think putting the scale under the cup as you pull the shot could allow you to stop the shot exactly when you want without going over! Also taping the portafilter really hard onto the portafilter holder before distribution could occasionally cause channeling, which is super frustrating. Sorry for being annoying with all this advice. Espresso is all about removing variables 😊
It was a long time ago, but I know I had an IMS precision basket, typically dosing around 12-18 grams I think. the PF itself I believe was from Etsy! lots of lathe craftsmen on that website that do really great machinework!
It was the original arm on my machine, but the tip is one I installed; a machined 1-hole steam tip for increased pressure and control. I think there were many design changes over the years, the most notable being the pre-millennium and post-millennium designs. I know the group head was widened by 2mm and some electronic changes, but maybe the wand was changed too. Have you looked over the joints on the steam arm to see if it's been over tightened? Everything on these machines are bolted together, so it could just be too tight or seized. If so, maybe try and loosen and lubricate the joints! Sorry I'm not a certified expert, but I hope some of my lent info will help!
@@alexwalshaw Thanks mate. Yeah, I just retired a pre-millenium Gaggia Factory (made by LP) and the steam arm swiveled. I now have a brand new LP Professional and the steam arm is completely static. There's no movement at all. Perhaps this is another one of the changes they made.
@@wingnoit I have this vague memory of watching a video of a newer LP and it seemed like the arm was completely removeable and replaceable with this auto foam contraption. If it was removable, it must be possible to disassemble and get it to swivel. It would be such a backwards step to remove that functionality, don't you think?
@@alexwalshaw Yeah, you can take the whole arm off, and yes you can rotate it if you remove a little screw ... But there is a hard stop built into it meaning you can't angle it any further down, only up (which is pointless). Ive taken it apart and tried to see if the stop can be moved but it doesn't seem to.
@@wingnoit very interesting. A bit of a backwards design change I guess, but going forward I suppose you may just need to find a good angle for your milk pitcher with the wand as is. To practice, I usually just put water in the pitcher so I can mess around and understand what angle gives me the best whirlpool! You may already do that, but in case you don't, give it a try so you can make due!
Nope, it was an original arm to my knowledge! Some models have a different design, but mine was one that rotated, but would not come off. I know some millennium models could be removed and swapped with an auto frother or something.
Yeah that sounds like a relatively correct weight. If you are pushing with your entire body weight then it's definitely too high. The La Pavoni is a tricky machine in terms of consistency, but if you can get comfortable pulling the shot within the normal 25-30 seconds and you should be good. But with the pressure profiler I've got up top it's way easier to diagnose the shot instead of the guessing game. Look into one of you can!
@@alexwalshaw thanks. Found some calculations - it’s around 14kg for 9 bar. Definitely need some practice and testing. Interesting, would it feels the same as Cafflano Kompresso. Because I’m quite dialed in and manage to pull pretty solid shots. But it takes 45s. Best if drips starts at around 5s
@@alexwalshaw here is my theory. Required force is 14kg and it should be done without placing hand on boiler. When pressing, do it to level, when machine almost starts to lift. Can you please try to do this and say amount of pressure? Seems like they designed it well, so it’s balanced and intended to lift when too much pressure is applied.
That is correct. Basically, it gives you a greater thermal mass and is meant to spread out the heat more evenly. The original machine as it has very minimal temperature control is prone to overheating, as in exceeding 100°C, so the heatsink basically allows you to use the machine more with less time spent cooling the machine. If you're only pulling one or two shots at a time, it is not a super necessary mod!
You can find them online! There's kits you can buy from coffee retailers and more custom ones on places like Etsy. I think I got mine from a shop based in Europe but I forget the name now. I did all the work myself, there's videos on UA-cam that show you how to do it all! Not very difficult, just need some patience and simple hand tools
Lol thank you :] I don't post that much, so I don't mind how it is now, but I'm glad you think my videos are good enough to warrant more views. Very grateful!
Please do this video again but this time showing the pressure gauge as well as the bottom of the filter and your hand on the leaver as you pull the shot. It will help me to improve me shot pulling.
Wish I could, but I sold my pavoni a while ago! Just aim for 9 bar and gradually decrease :) that worked well for me there are so many ways to use these machines, so my other suggestion is to just try what works for you and your beans!
Thanks but I don't have a pressure gauge on my group head. Thats why I wanted to see your gauge as you pulled your shot, so I could see what effort was needed to get to 9 bar. Thanks anyway, Tony
@@tonyb83 ah I understand, unfortunately everybody looks different depending on their size using these! A general rule is that it should be decently firm to push, but not so hard that you think you're gonna snap the group off!
@@alexwalshaw Thanks Alex. Unfortunately the La Pavoni pressure profiling kit is a bit expensive, so I think I'll try and find a pad to fit on the leaver which measures my hand pressure whilst pulling a shot and convert that to the pressure in the group head. Do you think that will work?
It is a constantly shifting scale! My suggestion is to change one variable at a time! so if its grind size you're struggling with, keep the dose identical each time until you find a grind size roughly in the range you're looking for. Then you can change another variable! Unfortunately, there is no "one size fits all" option for espresso, especially with the fussy lever machines :) just part of the fun
@@murataht honestly, I can't remember where I got it. But there are many places that sell la pavoni upgrade bits, just need to look around for one nearest to you!
Unfortunately I don't have this machine anymore, so there's no way for me to walk you through the mods :( but all the stuff I did is quite common (shower screen, brew/boiler pressure gauges, group thermometer etc.) So there's definitely videos out there on how to install them
Great choice! So, you probably already noticed by now, but the Specialita has a stepless and seemingly endless burr adjustment; one full turn doesn't bring you from one end to the other, it takes a few turns. So, the way I calibrated my grinder was remove the hopper and get all the beans out of the grinder so that you can adjust the burs right to the point where they begin to touch, you'll hear them rubbing or scratching. From there, I move the dial coarser until I can pull a 26-30 second shot close to the 2:1 ratio (14g in, 28g out). There is no one or final grind setting, so just try and get familiar with making those adjustments and find what works for you! Hope this helps!
@@alexwalshaw just an FYI there is something called a Bong isolator that fits between the grouphead and boiler that helps control the grouphead temperature for multiple shots and doesn't change the look of the machine. It's sold by Coffee Sensor I believe. I might get it at some point.
Unfortunately, as far as I am aware the largest La Pavoni lever machines only come with a 51mm portafilter maximum, those are the millennium models. I do know of a few other lever machines by companies like Londinium and perhaps a few others who have huge prosumer level levers that feature 58mm baskets.. but those are considerably more expensive and also feature a different kind of lever mechanism. If that's an expense you are interested in, I suggest you read up on companies like Londinium, Profitec, Bezzera, who all make very high end 58mm levers. I don't know a whole lot else, but I hope this info is useful to you! Best of luck :)
Hi, why do you call it a "double shot" if it's 14 grams in? Isn't that a single? Not arguing, just curious. I see you raising the lever 4/5 before installing the PF. What a pro! Thx!
Great question, so traditional espresso shots from Italy would have used a dose similar to this, whether that is because the portafilters were small like this machine (49mm), compared to the current standard (58mm) or just the nature of that coffee culture had smaller doses, to my knowledge, a single is around 7-10g, which you can still make today even on a 58mm machine, but takes a lot of effort! Today's specialty coffee considers 18-20g a "double" and we go crazy and do some 25 gram maga shots too, but yes an original "Italian style" espresso (I guess haha) would be about 12-14 grams! Hope the info helps you :) I see no arguement, just another excited student of coffee. Enjoy the journey!
In short yes, you are doing something people call a micro-felini. You saturate the puck and pull more liquid into the group, which gives you more pressure and generally a higher volume shot. Doesn't work for everyone, so I suggest you try and see what works best for your setup.
@@joechienjoe yeah you definitely will, I've gone far past 10 bars doing micro-felinis but that is too much for this kind of machine. I find sometimes there is too much head pressure depending on the grind size or the type of bean, so I have to make a judgement call for the bean I've got in my hopper. Recently, I've stopped doing micro-felinis and have been seeing considerably lower volume shots, due to the less amount of water in the group.
@@alexwalshaw wow 10 bar... And I Can't even reach 9 lol 🤣. I'm using a double basket. How many grams of beans you will put in it, I will start with the amount you recommend and change grind size base on that. Thanks so much for your help
@@joechienjoe yeah 10, it's unfortunately too much for this machine though, I've been finding the sweet spot is anywhere from 7-9 bar shots, but I've also been varying the pressure based on the time (like pre infuse the puck at like 1-2 bar, then ramp up to 9 and slowly go down to five and below sort of thing). I'm using 14g in their pre millennium IMS basket. Some other videos use 13 or 12, but for the time being I just do as you planned, adjust by grind. Happy to chat with other enthusiasts, best of luck!
Depends on what you mean? Do you mean when tamping? I found mostly a light tamp with the pressure of my fingers was more than enough to compact the puck. If you're talking about when people hit the portafilter with the tamper and double tamp, yeah that's real bad, don't do that. When I was trained, they told me that when you knock the sides to get the remaining fines that stuck to the PF walls, it can actually crack the puck and cause lots of channeling. Best to do one even tamp and not worry about the fines on the sidewalls, the pressure of the water will drive them down anyways. Hope that helps!
Also I noticed you had to use your other hand on top of the boiler to stabilize. That thing needs to be anchored down, whats on the bottom? any chance of getting some screws or bolts through it? or is it just plastic?
@@77Cfriend oh I see, I see. Yeah I did that to just get the mound to sit a bit flatter before distributing. Some people tap the pf a bunch to level it all out, that's actually what I do now since I've changed machines, but I don't see any harm in it. There are many ways to distribute grounds before tamping.
@@77Cfriend oh also the bottom of most La Pavonis are just a plastic cover, I suppose you could fix it to a surface, but I liked being able to move it around to adjust how I would've pushed on the lever. Keeping one hand on the boiler cap just keeps the weight of it down, otherwise the weight of me pushing the lever would lift the machine off the bench and mess me up!
Honestly, it really depends on how involved you want to be. I love manually pulling my shots, but sometimes the inconsistencies bother me. I think if you want a cafe experience in your home, then adhere to what is standard at most cafes which is semi-auto so you can still control the aspects of the espresso which are important while not having to do a whole bunch of work to get a quality drink. Personally I am not a fan of super autos but I'm sure they have a place among people who just wanna sit back and let machines do the work. But yeah, I guess the best balance would be a semi-auto machines.
@@ahmettanriverdi5238 the ascaso dream is a good machine. Ask for pics of the shower screen and the overall functioning of the machine. Which coffee grinder did you buy?
It's like apples and oranges comparing there machines really! I loved the coffee that the La Pavoni makes, it was probably the tastiest espresso I've had and I've definitely had a lot, it's just really tricky to reproduce good results, and you can't really pull multiple shots, so that's why I wanted to switch to a semi auto machine, which has the benefit of pressure consistency and obviously being able to brew and steam at the same time is a big plus. Again, it's pretty hard to compare the two, the La Pavoni will always have a special place in my heart.
@@alexwalshaw the price difference is worlds apart. La Pavoni Europiccola $899 vs $1894 for marax. I'm trying to decide. Would only really be me using it. I have also considered the cafelat robot
@@jm7720 I agree the pricing is definitely in two separate categories. Here in the US, a 120 volt Europiccola is nearly $1000 new, while the Mara is $1350. Still different price brackets for sure though. I'd say if you enjoy the idea of manual shots, things like the La Pavoni, Cafelat and certain Flair models are absolutely great ways to get first rate espresso for a fraction of the cost. Obviously you can't steam milk on the Cafelat or Flair, but the quality of espresso they produce, to my knowledge, is amazing if used properly. The Mara X is breaking into prosumer level territory, the materials, build and technology represent that too. But it isn't the final option in terms of going semi-auto y'know? You can always look into nice single boiler home machines which are also highly regarded. Things like the Gagia classic pro and Rancilio Silvia are highly praised home espresso machines that feature cafe like features of 58mm portafilter, really powerful steam for milk, but the trade-off is that single boiler and having to temperature surf between brew and steam. If you're just starting out, try to get your hands on one of the levers or single boilers, it's initial investment is much lower and you can still get excellent results from them!
Thank you! Yeah, I've considered buying the Hario shot glasses as they have nice indicators for shot volume on them. Since I haven't been making espresso for myself, I haven't invested in any more mugs besides the NotNeutral I have. Perhaps in the future, I will get a clear shot glass to show off the levels and crema, which you maybe wanted to see.
Where did you get the pressure heads from??? They probably make it way easier. I'm on the fence of buying the europiccola but if I can add all that then I'm definitely game 😁
You mean the pressure gauges? Yeah I think you can buy them from a number of places. I got these as a gift so unfortunately I don't know where exactly this set came from, but I know BPlus sells them too. TTP Coffee Sensor sells them too. Just look up La Pavoni pressure gauge kit online and you should find a bunch of sellers, hopefully one in your region so you don't have to sacrifice a kidney for shipping costs.
@@alexwalshaw nice. Can you do a video on how you installed all that along with the heat sink thing too? Honestly la Pavoni should just sell it the way you modded it out, it's an absolute tank of an espresso machine now lol
@@BlackRaven9619 haha thanks, I guess I agree. It was a bit difficult to get the heatsink on, but there are a few videos out there of installing them as well as the pressure kit. You need to completely remove the piston, so it takes a bit of time but it wasn't all that hard.
Hi Alex, can you share some information on your experience with boiler pressure on the LP? I see in this vid your around 0,8 bar for the shot, did that give you the best results ?
Yeah so with my pre-mil machine there were two manual heat settings I could choose. One brought it to boil at 1 bar and that was both too hot and too much pressure as the overpressure valve was always screaming. So, I'd usually get it up to boil (but more importantly get the group up to temperature) and then get it back down to a usable temperature by moving it to setting 1. After flushing some water through, the pressure would usually drop just below 1 bar and that's when I would pull shots. Remember, I'm no expert, that's just what worked best for me with the machine I had.
Yep, all the work was done on my own. There's a number of video tutorials on replacing the piston/pressure gauge assembly and the parts are pretty available from multiple sellers across the globe. I don't remember which I bought mine from, but have a look for the parts on Google and you should find them!
Unfortunately, I am not too sure what the thread pitch is as the kit to install it comes with a new piston shaft which you replace the old one with. By the looks of it, on Naked Portafilter's website, their pressure profiling device is a G 1/8" thread to fit the La Pavoni/Cremina. Perhaps that is a useful spec there, but I unfortunately don't know many more specifics than that. Sorry! :(
There's a few places you can get them. I think mine came from Coffee Sensor, but I know Naked Portafilter makes their own. There's a number of Etsy shops where guys are making their own portafilter on the lathe machines too. Just look for pre-mil La Pavoni portafilters and you should find them
Nice to see you working on that nice hand lever machine! Good shot!
Stir your espresso and then taste it .Nice shot and nice video.
Beautiful press!
Nice shot
Beautiful machine!
you are an inspiration
The only thing that I am proud to own and it’s in the video is the blue towel !
Hi there! Well executed video. I am just starting with a pre millenial La Pavoni Professional. It would be nice if you could tell us where you got the grouphead manometer from, and especially the nice bottomless PF. Also, good point about grinding really fine. I find that with this machine, I need to grind a good amount finer than for my other espresso machines, to get noticeable resistance from the puck. Have a good one!
Hi Tom, unfortunately I sold my machine long ago now, a silly mistake on my part, but I needed to do so in order to fund the purchase of my E61 machine. I'm sure there are many places that sell La Pavoni parts, so which one is best really depends on your geographic location!
As for accessories and wood accents, Etsy is also a good place to pick stuff up as there's lots of craftsmen doing la Pavoni parts there too!
Sorry I couldn't specify, it's been a while and I don't remember unfortunately, but I wish you luck!
@@alexwalshaw Thank you, Alex!
Amazing shot! Where did you get youe gauges from?
Nice. Pays to trick out your La Pavoni with (at least) a heat sink around the group head.
Heyy really nice Video thank you i enjoy it to watch it :) please make more like this
Unfortunately, the La Pavoni is no longer with me, but I've made a bunch of videos on our new machine if you'd like to check those out!
Nice! How much time do you let the boiler heat before the shut??
If I remember correctly, about 10 minutes. I tried to do some warming of the group head too, not by flushing water through (as the boiler volume was so low) but using some of the residual steam/heat. I'd lift the lever just enough so the piston was up, but not letting water in, and that would help get some temperature in the group head.
Basically, Pierre, there's no one correct way to use the machine, try new things out, see what works for you and what doesn't, but most importantly have fun! :)
@@alexwalshaw thanks a lot Alex. much better this morning... La Pavoni is a strange animal!
@@pierregagnon5457 Glad to hear it :) I remember every morning was a totally different experience. I used to do micro felinis, that often yielded my favorite flavors. Again, it's all experimentation, just have fun with it!
Great video. What is the temp of group head? Notice you have a heat sink. Do you have problem with over heating?
Glad you enjoyed.
I think I had it around 70 or 80°C optimally. I would have it reach the 100° area or beyond at times, which I thought was a bit too hot for what I was going for, but I was usually making 2-3 shots max per session, so it wasn't common for me to exceed that number very often. Once the power was off, the temperature fell rather quickly, so in my use it was never thermally constrained.
Beautiful shot! How much were the mods you added to the La Pavoni? Gauges, heatsink, etc. Are those easy to find?
at 3:27 allmost wanted to look where the "link" for the taste is....;)
Awsome crema!
Nice shot..
Great video! Try stirring the shot to mix all the different levels of the espresso, cause they taste different, and I think putting the scale under the cup as you pull the shot could allow you to stop the shot exactly when you want without going over! Also taping the portafilter really hard onto the portafilter holder before distribution could occasionally cause channeling, which is super frustrating. Sorry for being annoying with all this advice. Espresso is all about removing variables 😊
Trust me, I know, friend :)
It's been quite the journey since then.
@@alexwalshaw 😊
@alexwalshaw Have you considered the Airbuster? Why or why not?
Unfortunately I don't think I've ever heard of it! I've since sold this machine but bought another pavoni, so do enlighten me!
I noticed your lower adjustment nut on the piston rod is missing?
Is this for any special purpose?
What portafilter are you using for a double shot?
It was a long time ago, but I know I had an IMS precision basket, typically dosing around 12-18 grams I think. the PF itself I believe was from Etsy! lots of lathe craftsmen on that website that do really great machinework!
@@alexwalshaw C'est un double. L'idéal, pesez à 16 ou 17 gr avec la bonne mouture,
Was that a modded steam arm? Mine doesn't move at all and I hate the angle that it is stuck at! Cheers.
It was the original arm on my machine, but the tip is one I installed; a machined 1-hole steam tip for increased pressure and control.
I think there were many design changes over the years, the most notable being the pre-millennium and post-millennium designs. I know the group head was widened by 2mm and some electronic changes, but maybe the wand was changed too. Have you looked over the joints on the steam arm to see if it's been over tightened? Everything on these machines are bolted together, so it could just be too tight or seized. If so, maybe try and loosen and lubricate the joints! Sorry I'm not a certified expert, but I hope some of my lent info will help!
@@alexwalshaw Thanks mate. Yeah, I just retired a pre-millenium Gaggia Factory (made by LP) and the steam arm swiveled. I now have a brand new LP Professional and the steam arm is completely static. There's no movement at all. Perhaps this is another one of the changes they made.
@@wingnoit I have this vague memory of watching a video of a newer LP and it seemed like the arm was completely removeable and replaceable with this auto foam contraption. If it was removable, it must be possible to disassemble and get it to swivel. It would be such a backwards step to remove that functionality, don't you think?
@@alexwalshaw Yeah, you can take the whole arm off, and yes you can rotate it if you remove a little screw ... But there is a hard stop built into it meaning you can't angle it any further down, only up (which is pointless). Ive taken it apart and tried to see if the stop can be moved but it doesn't seem to.
@@wingnoit very interesting. A bit of a backwards design change I guess, but going forward I suppose you may just need to find a good angle for your milk pitcher with the wand as is. To practice, I usually just put water in the pitcher so I can mess around and understand what angle gives me the best whirlpool! You may already do that, but in case you don't, give it a try so you can make due!
How did you change the angle on your steam wand? Did you replace the original?
Nope, it was an original arm to my knowledge! Some models have a different design, but mine was one that rotated, but would not come off. I know some millennium models could be removed and swapped with an auto frother or something.
Hello. James Hoffmann said that it needs 20kg of force in order to achieve 9 bar pressure. Is this a solid information? What does it feels like in KG?
Yeah that sounds like a relatively correct weight. If you are pushing with your entire body weight then it's definitely too high. The La Pavoni is a tricky machine in terms of consistency, but if you can get comfortable pulling the shot within the normal 25-30 seconds and you should be good. But with the pressure profiler I've got up top it's way easier to diagnose the shot instead of the guessing game. Look into one of you can!
@@alexwalshaw thanks. Found some calculations - it’s around 14kg for 9 bar. Definitely need some practice and testing.
Interesting, would it feels the same as Cafflano Kompresso. Because I’m quite dialed in and manage to pull pretty solid shots. But it takes 45s. Best if drips starts at around 5s
@@alexwalshaw here is my theory. Required force is 14kg and it should be done without placing hand on boiler. When pressing, do it to level, when machine almost starts to lift. Can you please try to do this and say amount of pressure? Seems like they designed it well, so it’s balanced and intended to lift when too much pressure is applied.
@@askroller that sounds excellent! Unfortunately I don't have the Pavoni anymore :/ I actually had to sell it to afford my new machine
@@alexwalshaw anyway, I would check the result tomorrow :) Thanks for your effort
The ONLY thing I don't like about the Pavonis; are how light they are, which makes them jump around on the kitchen bench when operated.
Probably there is a weight-mod…
Hi, have you attached a custom heat sink? What does it help with? I'm considering a La Pavoni.
That is correct. Basically, it gives you a greater thermal mass and is meant to spread out the heat more evenly. The original machine as it has very minimal temperature control is prone to overheating, as in exceeding 100°C, so the heatsink basically allows you to use the machine more with less time spent cooling the machine. If you're only pulling one or two shots at a time, it is not a super necessary mod!
Where did you acquire the heat sink?
Where do you get the pressure gauge from?? Who installs it for you?
You can find them online! There's kits you can buy from coffee retailers and more custom ones on places like Etsy. I think I got mine from a shop based in Europe but I forget the name now. I did all the work myself, there's videos on UA-cam that show you how to do it all! Not very difficult, just need some patience and simple hand tools
@@alexwalshaw Thanks
An 85 (eighty five) la Pavoni? Never heard of it. Can you explain?
Was referring to the year; it's just a pre-millennium Europiccola.
You need more subscribers!
Lol thank you :] I don't post that much, so I don't mind how it is now, but I'm glad you think my videos are good enough to warrant more views. Very grateful!
Nice!
Please do this video again but this time showing the pressure gauge as well as the bottom of the filter and your hand on the leaver as you pull the shot. It will help me to improve me shot pulling.
Wish I could, but I sold my pavoni a while ago! Just aim for 9 bar and gradually decrease :) that worked well for me there are so many ways to use these machines, so my other suggestion is to just try what works for you and your beans!
Thanks but I don't have a pressure gauge on my group head. Thats why I wanted to see your gauge as you pulled your shot, so I could see what effort was needed to get to 9 bar. Thanks anyway, Tony
@@tonyb83 ah I understand, unfortunately everybody looks different depending on their size using these! A general rule is that it should be decently firm to push, but not so hard that you think you're gonna snap the group off!
@@alexwalshaw Thanks Alex. Unfortunately the La Pavoni pressure profiling kit is a bit expensive, so I think I'll try and find a pad to fit on the leaver which measures my hand pressure whilst pulling a shot and convert that to the pressure in the group head. Do you think that will work?
I struggle to find the right grind size on my europiccola for decent espresso and nada
It is a constantly shifting scale! My suggestion is to change one variable at a time! so if its grind size you're struggling with, keep the dose identical each time until you find a grind size roughly in the range you're looking for. Then you can change another variable!
Unfortunately, there is no "one size fits all" option for espresso, especially with the fussy lever machines :) just part of the fun
curious about the group temp sensor. Where did you install it ? At what temp did you pull the shot ? thanks.
It's got a little temperature probe that sits between the group and the heatsink. If I remember correctly, I pulled the shot around or above 90°C
@@alexwalshaw Thanks. did you get that from Ebay ? I saw one like that on ebay, it is like a thin heat isolator and thermometer in the same time.
@@murataht honestly, I can't remember where I got it. But there are many places that sell la pavoni upgrade bits, just need to look around for one nearest to you!
@@alexwalshaw Ok, thanks.
is there any way to see how you modified your machine? (parts used and work involved)
Unfortunately I don't have this machine anymore, so there's no way for me to walk you through the mods :( but all the stuff I did is quite common (shower screen, brew/boiler pressure gauges, group thermometer etc.) So there's definitely videos out there on how to install them
@@alexwalshaw thanks for your reply
@@alexwalshaw why you don't have this machine?
@@dr.angerous it was sold to be able to buy the new one
@@alexwalshaw oh wow there's new one 👀👀
Hi I just got the Specialita and am using it with a Pre Millenium Europiccola. What grind setting are using? Thanks.
Great choice! So, you probably already noticed by now, but the Specialita has a stepless and seemingly endless burr adjustment; one full turn doesn't bring you from one end to the other, it takes a few turns. So, the way I calibrated my grinder was remove the hopper and get all the beans out of the grinder so that you can adjust the burs right to the point where they begin to touch, you'll hear them rubbing or scratching. From there, I move the dial coarser until I can pull a 26-30 second shot close to the 2:1 ratio (14g in, 28g out). There is no one or final grind setting, so just try and get familiar with making those adjustments and find what works for you!
Hope this helps!
@@alexwalshaw Ok thanks!
@@ThomasTube No worries, good luck!
@@alexwalshaw just an FYI there is something called a Bong isolator that fits between the grouphead and boiler that helps control the grouphead temperature for multiple shots and doesn't change the look of the machine.
It's sold by Coffee Sensor I believe. I might get it at some point.
Hello, I want a la pavoni but with a 58mm basket. What model or modifications would that be?
Unfortunately, as far as I am aware the largest La Pavoni lever machines only come with a 51mm portafilter maximum, those are the millennium models. I do know of a few other lever machines by companies like Londinium and perhaps a few others who have huge prosumer level levers that feature 58mm baskets.. but those are considerably more expensive and also feature a different kind of lever mechanism. If that's an expense you are interested in, I suggest you read up on companies like Londinium, Profitec, Bezzera, who all make very high end 58mm levers. I don't know a whole lot else, but I hope this info is useful to you! Best of luck :)
58mm commercial levers require much more pressure, too much to do by hand they use springs.
Hi, why do you call it a "double shot" if it's 14 grams in? Isn't that a single? Not arguing, just curious. I see you raising the lever 4/5 before installing the PF. What a pro! Thx!
Great question, so traditional espresso shots from Italy would have used a dose similar to this, whether that is because the portafilters were small like this machine (49mm), compared to the current standard (58mm) or just the nature of that coffee culture had smaller doses, to my knowledge, a single is around 7-10g, which you can still make today even on a 58mm machine, but takes a lot of effort!
Today's specialty coffee considers 18-20g a "double" and we go crazy and do some 25 gram maga shots too, but yes an original "Italian style" espresso (I guess haha) would be about 12-14 grams! Hope the info helps you :)
I see no arguement, just another excited student of coffee. Enjoy the journey!
did you make or purchase the heatsink fin? thanks!
You can buy them online! I was actually gifted it, but I know there's several makers online
Pre-mil: coffee-sensor.com/product/la-pavoni-lever-old-group-head-heat-sink-or-heat-dissipation-tool/
Post-mil: coffee-sensor.com/product/la-pavoni-lever-group-head-heat-sink-or-heat-dissipation-tool-copyla-pavoni-lever-new-group-head-heat-sink-or-heat-dissipation-tool/
Hi, will multiple lift up make brew head pressure higher?
In short yes, you are doing something people call a micro-felini. You saturate the puck and pull more liquid into the group, which gives you more pressure and generally a higher volume shot. Doesn't work for everyone, so I suggest you try and see what works best for your setup.
Alex Walshaw tanks for you advice, I’m trying to get 9 bar, but unfortunately still having trouble to reach it.
Maybe this way can help.
@@joechienjoe yeah you definitely will, I've gone far past 10 bars doing micro-felinis but that is too much for this kind of machine. I find sometimes there is too much head pressure depending on the grind size or the type of bean, so I have to make a judgement call for the bean I've got in my hopper. Recently, I've stopped doing micro-felinis and have been seeing considerably lower volume shots, due to the less amount of water in the group.
@@alexwalshaw wow 10 bar...
And I Can't even reach 9 lol 🤣.
I'm using a double basket. How many grams of beans you will put in it, I will start with the amount you recommend and change grind size base on that. Thanks so much for your help
@@joechienjoe yeah 10, it's unfortunately too much for this machine though, I've been finding the sweet spot is anywhere from 7-9 bar shots, but I've also been varying the pressure based on the time (like pre infuse the puck at like 1-2 bar, then ramp up to 9 and slowly go down to five and below sort of thing). I'm using 14g in their pre millennium IMS basket. Some other videos use 13 or 12, but for the time being I just do as you planned, adjust by grind. Happy to chat with other enthusiasts, best of luck!
what is this grinder?
Eureka Mingnon Specialita!
nice shot! I was told not to bang (collapse) when packing the puck because it segregates the fines, what are your thoughts? Cheers!
Depends on what you mean? Do you mean when tamping? I found mostly a light tamp with the pressure of my fingers was more than enough to compact the puck. If you're talking about when people hit the portafilter with the tamper and double tamp, yeah that's real bad, don't do that. When I was trained, they told me that when you knock the sides to get the remaining fines that stuck to the PF walls, it can actually crack the puck and cause lots of channeling. Best to do one even tamp and not worry about the fines on the sidewalls, the pressure of the water will drive them down anyways. Hope that helps!
@@alexwalshaw thanks for the reply, I meant when you first loaded the portafiller then then banged it twice on your tamping block
Also I noticed you had to use your other hand on top of the boiler to stabilize.
That thing needs to be anchored down, whats on the bottom? any chance of getting some screws or bolts through it? or is it just plastic?
@@77Cfriend oh I see, I see. Yeah I did that to just get the mound to sit a bit flatter before distributing. Some people tap the pf a bunch to level it all out, that's actually what I do now since I've changed machines, but I don't see any harm in it. There are many ways to distribute grounds before tamping.
@@77Cfriend oh also the bottom of most La Pavonis are just a plastic cover, I suppose you could fix it to a surface, but I liked being able to move it around to adjust how I would've pushed on the lever. Keeping one hand on the boiler cap just keeps the weight of it down, otherwise the weight of me pushing the lever would lift the machine off the bench and mess me up!
hello alex. what is the best choice according to you, fully automatic, semi-automatic or manual espresso machines like La pavoni? thanks.
Honestly, it really depends on how involved you want to be. I love manually pulling my shots, but sometimes the inconsistencies bother me. I think if you want a cafe experience in your home, then adhere to what is standard at most cafes which is semi-auto so you can still control the aspects of the espresso which are important while not having to do a whole bunch of work to get a quality drink. Personally I am not a fan of super autos but I'm sure they have a place among people who just wanna sit back and let machines do the work.
But yeah, I guess the best balance would be a semi-auto machines.
@@alexwalshaw Thank you. I'm going to follow your advice.
@@ahmettanriverdi5238 just do your research and see what you're valued features are and that should help you decide. Good luck.
@@alexwalshaw I found Ascaso dream espresso machine and coffee grinder (used but like new) for 400€. What think you about?
@@ahmettanriverdi5238 the ascaso dream is a good machine. Ask for pics of the shower screen and the overall functioning of the machine. Which coffee grinder did you buy?
I'm curious how does this compare to your mara x? Honestly.
It's like apples and oranges comparing there machines really! I loved the coffee that the La Pavoni makes, it was probably the tastiest espresso I've had and I've definitely had a lot, it's just really tricky to reproduce good results, and you can't really pull multiple shots, so that's why I wanted to switch to a semi auto machine, which has the benefit of pressure consistency and obviously being able to brew and steam at the same time is a big plus.
Again, it's pretty hard to compare the two, the La Pavoni will always have a special place in my heart.
@@alexwalshaw the price difference is worlds apart. La Pavoni Europiccola $899 vs $1894 for marax. I'm trying to decide. Would only really be me using it. I have also considered the cafelat robot
@@jm7720 I agree the pricing is definitely in two separate categories. Here in the US, a 120 volt Europiccola is nearly $1000 new, while the Mara is $1350. Still different price brackets for sure though.
I'd say if you enjoy the idea of manual shots, things like the La Pavoni, Cafelat and certain Flair models are absolutely great ways to get first rate espresso for a fraction of the cost. Obviously you can't steam milk on the Cafelat or Flair, but the quality of espresso they produce, to my knowledge, is amazing if used properly.
The Mara X is breaking into prosumer level territory, the materials, build and technology represent that too. But it isn't the final option in terms of going semi-auto y'know? You can always look into nice single boiler home machines which are also highly regarded. Things like the Gagia classic pro and Rancilio Silvia are highly praised home espresso machines that feature cafe like features of 58mm portafilter, really powerful steam for milk, but the trade-off is that single boiler and having to temperature surf between brew and steam.
If you're just starting out, try to get your hands on one of the levers or single boilers, it's initial investment is much lower and you can still get excellent results from them!
That is a pretty shot, and a great angle on the naked portafilter. Would you ever consider a clear espresso glass?
Thank you! Yeah, I've considered buying the Hario shot glasses as they have nice indicators for shot volume on them. Since I haven't been making espresso for myself, I haven't invested in any more mugs besides the NotNeutral I have. Perhaps in the future, I will get a clear shot glass to show off the levels and crema, which you maybe wanted to see.
Where did you get the pressure heads from??? They probably make it way easier. I'm on the fence of buying the europiccola but if I can add all that then I'm definitely game 😁
You mean the pressure gauges? Yeah I think you can buy them from a number of places. I got these as a gift so unfortunately I don't know where exactly this set came from, but I know BPlus sells them too. TTP Coffee Sensor sells them too. Just look up La Pavoni pressure gauge kit online and you should find a bunch of sellers, hopefully one in your region so you don't have to sacrifice a kidney for shipping costs.
@@alexwalshaw nice. Can you do a video on how you installed all that along with the heat sink thing too? Honestly la Pavoni should just sell it the way you modded it out, it's an absolute tank of an espresso machine now lol
@@BlackRaven9619 haha thanks, I guess I agree. It was a bit difficult to get the heatsink on, but there are a few videos out there of installing them as well as the pressure kit. You need to completely remove the piston, so it takes a bit of time but it wasn't all that hard.
Have you tried kicking horse?
I can't say I have. Before roasting my own beans, I always bought coffee from roasters in my area!
@@alexwalshaw It's Canadian check them out.
Hi Alex, can you share some information on your experience with boiler pressure on the LP? I see in this vid your around 0,8 bar for the shot, did that give you the best results ?
Yeah so with my pre-mil machine there were two manual heat settings I could choose. One brought it to boil at 1 bar and that was both too hot and too much pressure as the overpressure valve was always screaming. So, I'd usually get it up to boil (but more importantly get the group up to temperature) and then get it back down to a usable temperature by moving it to setting 1. After flushing some water through, the pressure would usually drop just below 1 bar and that's when I would pull shots. Remember, I'm no expert, that's just what worked best for me with the machine I had.
Hello, how did you get your machine upgraded? i.e. pressure gauge installation, etc. Did you do it yourself?
Yep, all the work was done on my own. There's a number of video tutorials on replacing the piston/pressure gauge assembly and the parts are pretty available from multiple sellers across the globe. I don't remember which I bought mine from, but have a look for the parts on Google and you should find them!
Hey alex can you tell me wich thread is it for the Manometer on the top ? Thanks
Unfortunately, I am not too sure what the thread pitch is as the kit to install it comes with a new piston shaft which you replace the old one with.
By the looks of it, on Naked Portafilter's website, their pressure profiling device is a G 1/8" thread to fit the La Pavoni/Cremina. Perhaps that is a useful spec there, but I unfortunately don't know many more specifics than that. Sorry! :(
Hi, where did you get your portafilter from? is it a 49mm?
There's a few places you can get them. I think mine came from Coffee Sensor, but I know Naked Portafilter makes their own. There's a number of Etsy shops where guys are making their own portafilter on the lathe machines too. Just look for pre-mil La Pavoni portafilters and you should find them
Su-ta-to! Japanese. Well done
Ba-re-ta~ you got me. Good catch.
Too much. Im always late for my flight so hot water and instant will do until i buy one at the port
And if you enjoy it, that's okay! I'm not an enthusiast that will shame you for not indulging in specialty coffee.
Always weight your extraction WHEN you extract it
Stir your coffee, will taste better and balance every time you drink
😍😍😭😥
Dommage qu'elle soit si simple et si dispendieuse.
Sad.