Great video. I use a La Pavoni professional lever machine for more than 18 years now. It’s really worth the effort and the learning curve. Also for the use of the original steaming wand with three holes. It works fine as it is. Open the steam valve for about 5 turns. You need enough steam force. Start on the surface of the milk. Create a vortex. Once the foam on the surface is formed, work your way down to about half way the bottom of the container with up and down movements. You can hear and feel that the milk becomes foam. You’ll feel it is time to start closing the valve now before the foam starts to overflow. Ready. Perhaps this way of doing is debatable by pros, but it works for me. Anyway, it is learning by doing it.
Excellent video on the La Pavoni, I am using one myself for about two weeks and absolutely loving it. Your cinematic approach to videos is very relaxing, keep doing you!
Mostly same experience. Bought mine in 2000 (professional model) and took 10 years before I could make really good espresso. Now it’s better than pretty any 5k machine. But I’ve made a several modifications and use a pricy mazzer grinder. You should try lifting the lever to just before the water comes out before inserting the portafilter. It stops the vacuum pulling channels in the puck.
Repeating a point others have made regarding steaming milk: switch to a single-hole tip for the steam wand, then follow Lance Hedrick's guides to steaming.
I like Chris Baca’s Milk Steaming for Latte Art video. He covers not only how to do it right but how each step can start to go wrong and what to do to correct it or when you need to start over. He has good footage into the pitcher so you can see exactly what it all looks like. That said, there’s not a lot of room to work with on these machines. Personally, I’m an espresso purist and to add milk after all the work I put into making espresso seems wasteful, but it’s a fun skill to have in your back pocket.
great video Sebastian, everything you say is absolutely true. . I owned La Pavoni Professional since the 1970's .Brother started selling and servicing to restaurant way back when you couldn't find any type of machine like this. Brother made me buy this machine and grinder , I was poor back in those days, but I towed the line with him. Two years ago, I gave my machine away to a thrift shop, as I was moving to a condo from house and thought I had reached the end of its utility. Since the last couple of weeks , I regret getting ride of my machina. and am searching the thrift stores to find my long lost machine, but to no avail. Your video reminds me of everything that it represented to me for so long. It becomes a labor of love, and of course, the imperfections are nothing compared to the final results. My major discovery somewhere along the way was to get my roasted beans within a week or so of being roasted. Unfortunately, I am now single, and just can't keep up to consuming my 340 grams of coffee fast enough. It's a race to enjoy the crema, while the roast is still fresh enough. I had done my share of maintenance and repairs while owning. BTW, my model didn't have a screw in the well of the unit. I also had a pressure gauge , which I see some models didn't come with. Not sure yet whether this became irrelevant as time went on. .
nicely done, thank you. just ordered mine -- i've waited 30 years for this! -- and very much looking forward to the adventure. i roast and grind my own coffee, have done for close to 10 years, so i think i'm ready! 👍✌🖖
Actually it is not. The line in the poem, Ode on a Distant Prospect of Eton College By Thomas Gray reads as follows: ... where ignorance is bliss, 'Tis folly to be wise.
Great overall vid. It’s obvious you have an eye for composition, lighting, music, sound, etc. I have a 1988 LPEP myself. It’s the dual switch version, which I personally believe helps making a better milk drink as the boiler pressure goes higher for better steaming.
Ah! you might be right I didn't understood what he meant saying milk is hard to froth properly. It's a non issue with my '79 LPEP with the dual switch!
First thing first, I must really compliment you on the professional quality of your video. Beautifully shot, engaging, visuals and music and Italian interludes... simply wonderful. I used to work with professional espresso machines when baristas were still called bartenders and 'latte art' meant 'foam in the cup, not on the saucer'. I have one of the last Pre-Millenium la Pavoni Europiccola Professional machines, with the smaller 49mm group. I bought it secondhand and I used UA-cam videos to teach myself how to clean and maintain the machine. Since I used to work with professional machines, it wasn't that hard. When you've done it often enough, removing the group from the boiler and disassembling the group for soaking it in liquid decalcifier takes about five minutes. Assembling the clean parts, greasing the rubbers and installing the group back on the boiler is another six minutes. My Pavoni started leaking around the base of the boiler, which was rusting through, so I removed the foot and installed a new one. It fit the boiler and everything, but unlike the old foot, the bottom plate was not attached with a non-watertight screw under the drip tray (yes, I was taken aback by the lack of a plastic drip bowl under your tray, it's my understanding that all Europiccola machines have a plastic drip bowl with either a plastic (like mine) or a metal tray (like yours). I still have a small bowl on the tray under the spout of the group, but that's because it catches the steam water when I flush the group before each expresso. So you might want order a plastic drip bowl under your metal tray. And if you have to install another foot on your Pavoni, the new foot requires a different bottom plate and the screw that comes from underneath is different in shape and requires a special tool to screw it in place. About the steam wand and milk foam: the pressure with the three hole steam wand is simply not enough to create a jug of milk foam. How I solved this is that I rarely make more than two cappuccino, so I don't foam up too much milk by using a smaller jar (250ml) that I fill with enough milk for two cappuccino (100ml milk). I also increased the velocity of the steam by removing the 3-hole tip and screwing a stainless steel closed nut with a tiny drilled hole in the middle on the steam pipe. This way you get 1 jet of steam. The other thing is that I use fresh whole fat milk. I still don't care about making the cappuccino beautiful) but the foam quality is decent enough to make latte art. Good luck with your channel!
A wonderful honest and comprehensive film. I had a europiccola for 25 years and used it every day. It never missed a beat. The experience taught me mindfulness before I knew it was even a thing. It taught me discipline and the need to consider time in the morning. The points about crema are spot on. It depends on freshness and grinding. I removed that stupid bolt and put a rubber washer down over the hole before replacing the bolt. Leakage into the switch gear sorted. The ports filter indeed needs to remain in place for a while to cool or you risk coffee grounds being netted everywhere. The machine went on until the seals failed and I didn't know you could get them in the mail. I've got a different machine now but only a pavoni or a faema (vintage I know) will make an espresso like I remember from Napoli. Forget about all the mad tools and the rest. It's all about taste and mouth feel of that first espresso of the day. Of course there will be better cups on some days than others. That's why making an espresso this way mirrors real life... It's variable. Embrace that and you will embrace your europiccola, whichever model you buy. Goditi il tuo caffè!
I couldn’t have formulated it better. Thanks for this beautiful essay it’s worthy of a published review or article. Thanks in any case, it was a pleasure to read. It makes me wish I could write in such an eloquent manner. Made my day. La ringrazio ☕️
I really enjoyed watching this, the analogy at the end brilliant! Just like others in the comments already said, the single hole steam tip is a game changer.
I really enjoyed reading this comment to start the day! Thanks a lot, glad you liked it. Strange why they wouldn’t make the single-hole steam tip standard issue..
Great video! Reminds me of one of my greatest regrets of my life. Throwing my Europicola away. Yes, I found a europicola at a Goodwill store in Miami for $40.00. It was missing a basket but worked. This was in the 90's before the internet so I had to figure it out on my own. I used it until it burned out. I could not find parts to repair it, again, pre internet and I never really got the hang of pulling shots. It was broken, I had no idea what I was doing so eventually I tossed it. To this day it breaks my heart to think of it.
What a tragic story. But honestly, we’re always wiser in hindsight. Don’t be too hard on yourself. You can still find another one that will serve you well. Thanks for sharing :)
This is the only review I need! So tastefully done, very down-to-earth and the Alfa Romeo comparison was spot on. That’s how I feel about this machine too. And you actually sound like more of a coffee expert than you might realize!
I didn’t see anyone else talk about purging the false pressure. Because you start with air in the boiler to will end up with heated air rather than steam over your water. Purging this will definitely help with steaming milk. It will clear the steam wand of water that may have condensed there the last time you used the machine. It looks like you have a vintage machine. They hold air in the group head. Pumping the handle just short of where water will come out allows steam to circulate through the group head to heat it up to brew temperature without wasting water and burp the air out as well. There are multiple videos on this technique. For brewing espresso it should eliminate the spongy feel you can get from that air in the system.
Been using mine for about 3 years, took about 1 year to get consistent shots and even now can get some poor ones. Takes a lot of patience but it’s more of a labour of love. Few tips, purge the steam before first shot, avoid brew head getting too hot, block off one of the steam wand holes to steam the milk, grind a little more finer than you would for automatic machines and practice a lot
I love my Diva! I have the Professional model, and I don't understand why so many people have trouble with the milk frother. After making a small modification, I’ve been able to use it perfectly well. I bought a closed nut and drilled a 1mm hole at an angle-that’s my milk frothing nozzle, and it’s been working perfectly since day one. I can’t even remember how it was with the original one anymore. 😄 The modified version produces beautiful silky milk foam, not that construction foam you get with handheld devices or cold frothers.
You definitely captured the romance of using the Europiccola! I'm looking for a replacement for my machine, which just died, and feel a pull towards these classic lever machines. My wife and daughter really love their weekend cappuccinos, so this might be a tough sell at home. I know that a lot of enthusiasts really like geeking out over espresso technology, but I'm the opposite. At no point do I want my coffee routine to involve using an app on my phone.
I feel you. On the other hand it really isn’t a family thing. But one doesn’t prevent getting the other. The lp is actually quite small and won’t take up much real estate in your kitchen… all while being beautiful to look at
After years of wanting one of these right at the beginning of my coffee journey, I borrowed one off of a friend of mine for a month. As much as I loved the espresso it brewed and the ritual of using it, I’ve decided it’s probably not for me just for the steam wand alone, was pretty disappointing in that aspect. I still love the beauty of them though. Great video! Probably the best la pavoni video I’ve seen!
Don't give up on the dream, I've a 80's europiccola and swapped out for a single hole steam tip. Silkiest milk you can get, it's very possible. I make 2 flat whites every morning for me and my partner. I will say, milk is harder to master than the coffee. But it's not impossible, and not worth giving up on the dream over it. If it ticks every other box, then it's the right machine for you. You just need to go on a longer journey
Great content. I started my espresso journey with a La Pavoni as well and I feel it's more than just drinking really good espresso, it's a hobby. Not LP years are the same. I have a '79 and a ~' 98 and the latter feels lighter, the steam wound can rotate like yours and the amount of coffee that fits in the basket and let me lock it in position is less. The newest one gets warm faster though with 200 more watts than the '79. You definitely need the plastic tray under your stanless grill (I thought it came stock with the machine).
Americano is just espresso+hot water. I would use a kettle but you can get hot water by removing the portafilter. Be sure to purge a bit and clean your shower screen, which you should do anyway. Cappuccino, you did cover and I think you can make adequate foam with this. A lungo is really a type of espresso. Standard espresso is a 1:2 ratio of coffee to what’s in the cup. Lungo usually is 1:3+. I would not recommend double pumping this machine because you will draw fines up past the shows screen and the only way to clean it will be to take it apart . You can get a 7 gram basket and use less coffee to change the ratio. It’s a pretty versatile machine but it demands you develop skill but allows you to gain knowledge about coffee. For me nothing beats the feeling when the soluble parts of the coffee begin to dissolve and give themselves to the cup.
Thanks for the insight! I also found my workarounds and actually managed to get decent foam with it. I wish I could go back and change that in the video.
Ahhhh “the espresso rabbit hole”…. Mine started in 1996 and still going strong. There’s always a new mod, or method to try in the quest of the perfect shot of espresso. The never ending journey.
You're definitely a perfectionnist and I appreciate your style. From the music to the lighting everything is well thought out and entertaining to watch. Are you from Montreal by any chance? I feel like i'm detecting a very familiar accent lol I hope your channel will grow because it truly deserves it.
Nice video, also have a La Pavoni and was well prepared before getting it. You are completely right that it's not for people who don't want to turn espresso into a hobby. Your analogy that using a La Pavoni is like driving a classic car is spot-on 👌
Bravo, very informative and funny! Bought my Europiccola in Milan in the mid 90's and my journey has been similar, equally enlightening and frustrating. The grind is key along with quantity used in the pod. There is also maintenance (Seals, pistons, gaskets, breakers, time and lots of patience). Beautiful, timeless unit that once you've learned it nuances, can produce a great espresso or lattes!
Crafted video covering all you need to know to get started with La Pavoni Europiccola. Millennium owner 16+ years. Cannot be understated the importance of a high quality hand grinder within your budget with every else. The only thing not mentioned is the temptation to go back for a second is curved by the effort controlling the level of caffeine to acceptable limits.
Thought I was alone, lovely video. Had mine since 2001, it's has been a journey and a half. Just finished putting her back together after service. Hence, going through videos I have found that Illy Intenso Bold Roast works well, should you have trouble with grinder, etc.. Grazie 👏
I really like this machine, have one for nearly 2 years now. I'm really surprised by the warm-up time you recommend. I let it heat up for 20 minutes before I do anything, lest the espresso turns out really sour. And yes, it's a journey 😊 one that was frustrating at times, but also rewarding.
Thank you for beautiful video and inspiring story! Totally agree. I own la pavony for 10 years. Still excited when making coffee. And I have no problems with steam wand. But worked as barista before. When I was learning usage of a small pitcher helped me a lot. Also there is barista labelled milk nowadays, it should help too.
Very fair and a great looking video. I have a Gaggia Factory G106, it's chrome with a tin hat - it's a rebadged La Pavoni. I went through the same journey and I love it and use it every day.
1 hole tip, for latte, hold the jug with the handle to the right sideways, with the tip up against the side of the jug nearest to yourself, tip at surface for 10 seconds, them lower tip until correct temp. For cappuccino keep the tip up top for most of the heating time.
Great video! I just bought a used Europiccola this morning, together with a Jolly Dosato grinder and tamper and various other things. Also the previous owner had changed to a one hole steamtip. It looks absolutely beautiful and I’m scared and excited and thrilled for my journey to begin.
I have a Europiccolo and everything you say is true. The machine, accessories and beans are a VIBE. It took me almost two months to get it locked it. But once you do, it is the only espresso you want. Pro tip: I pour hot water into my espresso cup to warm it up before pulling the shot. La Pavoni per sempre!
The LaPavoni Esperto Abile is my first lever espresso machine. Making capuccino and steaming the milk was very acceptable on my very first shot. I had recently dark roasted coffee beans, my own grinder and coffee puck preparation tools. Prior to the LaPavoni, I had other espresso machines. Perhaps the other machines gave me the experience on what is to be expected and needed when using a LaPavoni.
I forgot to mention. The new generation La Pavoni have a pressurestat in the base. I adjusted mine, can steam and texture milk in 400 ml and 600 ml for latte art.
Bravo. Great video. I loved and couldn’t agree more. My favorite thing is when I pull a bad shot. Throw it way and like a mad scientist to figure out what I did wrong. A steps back on my Apollo grinder and measure a little bit better. Than I pull that black gold. It’s so much fun. The Italians put classy first. I love that
I love my La Pavoni. It is ale true what You said in this video. It is beautiful peace of słów life, of enjoying simple pleasure. For me it is also a peace of Italia in my Polish life😃. Hello from Poland 🖖
This machine is a piece of art and it definitely goes well in your beautiful kitchen! If there is something valuable I learned about coffee in Italy is that it is a joy to take the time to make a tiny little cup of espresso
Love the vid b/c I feel the same struggle. The Alfa analogy was perfect too and fits so good in the overall aesthetic. Very well done. p. s.: Love the German accent, too.
Beautiful done as everything in Italy, I am thinking of buying one but wonder if it worth buying a new one or a second hand one? Thanks for your advise coffee lovers. 😉
Thanks! I bought mine used and had no problems with it. I would recommend making sure it’s in good condition. At the end of they day, it’s relatively simple engineering and mechanisms. Like old cars, easy to repair ;)
New gets a warranty but used is gentler on your bank account. But remember that used may mean wear to the seals and maybe even overheated by an ill informed user. But it's a robust machine so I would take a chance on used 👍
Cool video ! I have been using a la Pavoni professionale for 24 years every day now. Makes great espresso. Two things I found diffrently to you. My milk wand works perfectly making Great Cappuccino. Inportant using a fairly small metal container (with plastic handle obviously 🤣) to froth the milk, and the maschine cannot overheat as leaving it switched on the pressure regulator turns the heating element off automatically once it has reached the correct pressure. As you pointed out, the use of a coffe grinder is a must ! I use the one from la Pavoni and it works fine for 24 years now. To make it creamy, lots depend on how fine you grate the coffee. It must be just right. (6 month of trial and error..🤣) Nice video !! Thanks
Milk texturing is more difficult than on a traditional cafe machine, and has a steep learning curve, but it can make good milk drinks. I find it fairly easy to make an Italian-style dry-foam-capped cappuccino, though it took me quite a long time to learn how to get artisan-cafe-style wet-microfoam for flat-white style milk drinks. There are also alternate steam wand tips with single holes that can make the process slightly easier, though I am using the original tip. The power from the steam wand is more than sufficient to create the foam, but creates a relatively slow/weak vortex, which doesn't reincorporate foam as well, so I find it easier to very slowly incorporate a tiny amount of foam at a time until the texture is visually correct, rather than the more common creating a lot of extra foam quickly and then burying the wand until it all reincorporates fully. It also is somewhat easier if you get a milk pitcher with a rounded bottom inside, that assists the vortex movement (I use one from Kruve, but several companies make them). To me the biggest limitation / difficulty of the machine is temperature management / overheating of the grouphead, especially when you're making more than 2 shots. Also, you have to be willing to do some maintenance, I typically replace the gaskets and seals at least once a year. If you have small children, this is also a machine to be careful with, as it is very easy to get badly burned on the metal. That said, my older 1980s Europiccola is one of the best purchases I've ever made, a beautiful little machine. PS Fun upgrades include an IMS competition/precision portafilter baskets (make sure to choose the right diameter) and/or a bottomless/naked portafilter (ditto).
Wait till you look up the airbuster mod from coffee sensor 😂 o and the extended steam tip. Im sure you'll have fun taking the machine apart to clean and maintain. ❤
I have bean to cup Jura E4, but my romance with coffee says that it’s not enough. I will keep automatic machine for bigger group of guests and I will go for full Italian experience with La Pavoni professional as a daily morning routine ❤ thanks for the video Sebastian! It is very inspiring ☕️
IMHO the big advantage of any direct manual lever machine is that you have full control over the pressure. But this also makes it the most challenging type of machine. I got the Flair Pro 2, which isn't even electric (but, as a big plus, does come with a pressure gauge). It's a beautiful process to use it, I do have a pump machine too but haven't used it since I got the Flair. I just love the way it feels when you are pushing down the lever, the tactile feedback you get when the cake starts to losen up, the audible feedback (no pump noise, just the espresso flowing into the cup), the way you control the flow using your muscles on the lever. Lever espresso also is quite different to pump machine espresso, it's usually much sweeter, thicker and rounder. Maybe one day, I'm going to buy a LaPav...or a Cremina.
Hey man, Just a watch through your video, it is very well put together. I very much feel your struggle as I also started my journey with La Pavomi last year, and there have been many ups and downs. :) However, there are a few things that I have to point out about your video: 1) Within the Europiccola family they usually get categorized to Pre and Post Melanials, as the units made after 2000s where modified to function better. and you'll have less issues specifically with heat distribution. 2) there's a plastic tray which seems like you've been missing, it costs about 5 euro or so to order, and you could get rid of the cup underneath. 3) there's a replacement for the steam wand, with a single-hole extruder, which helps get a better steamed milk, but still not perfect! anyway, have fun brewing, and enjoy your machine. :)
Thank you for this video...a wonderful tribute to a beautiful machine! I've had mine for about 2 years and, after some frustration with dialing in the grind size, etc., I´m consistently producing really great espresso! I was looking at the owner´s manual and found the instructions a bit confusing. The manual states (verbatim): Slowly raise the lever only 3/4 of the way up then quickly lower the lever to extract the crema. Immediately raise it after the first extraction and leave it up for 7-10 seconds, depending on the amount of coffee you desire then lower the lever completely. Most of the technique videos I have seen do not suggest this ´two pull' method, and I noticed in your video you only did one pull of the lever. Any thoughts? When I have tried the method from the manual, I don´t get the sense that any water is being infused into the puck... Thanks!
Thanks so much for this. I had wanted one of these for years and while I was aware of some of the pitfalls, like the potential for steam burns or the machine getting very hot, I now think it’s probably not for me. I could have had one for around AU $500 a few years ago but they are now more than double that and well into the range of a good domestic do-it-all. I really wanted to experience the hands on part of espresso making and this is obviously the pinnacle but I don’t think it’s the right machine for me. Thanks for your advice.
Glad it could help. Although I must say I’m glad I couldn’t watch my video before buying the La Pavoni. It made me gain a deeper understanding of espresso and enjoy the feeling of hand pulled shots every day.
Very great video. Just got a very old one where the grouphead is attached to the body but looks as new. I still have a lot to learn and my espresso is nowhere near yours yet 😂. Would love to see a maintenance video, where you talk about how you keep the LP in good condition!
Thanks for the tip. Use freshly ground beans and tamper it nice and tight and you should be pulling creamy shots in no time! Perhaps follow up video will come :) Wishing you a good journey! ☕️
Thank you very much! I’m glad you enjoyed it. After a lot of research, I decided to buy the 1Zpresso J-Max (the grinder is simpler to use than remembering the name, don’t worry) I can recommend it for espresso!
If you want to steam milk better, replace the three hole nozzle with a one hole nozzle - steams milk MUCH better with a single nozzle. 1 Pre-M Pro/Sette 270 - 1 M EP/Lagom Mini - 1M EP/Lelit Fred in different houses. First was the Pro we got in Roma in 1994.
I balance the downward force holding the (basket) handle on the left with my left hand. For the milk my machine came with a frother that sucks milk from a container and heats it with the steam. It maybe an accessory.
The steam wand actually works great, but you have to open the valve ALL the way. Meaning several (!) rotations on the knob so you get all the power out of it. Then it works wonders!
due to this awesome video I just got my hands on an used La Pavoni Professional. Do you have any recommendations or where to buy accessories? I would like to buy a naked portafilter.
You have no idea how glad I am to read that this video has inspired others to just go for it. You’ll see, it’s a lot of fun. To be honest, I’ve never bought any accessories for it, so far. In a video I published yesterday I talk about a steam wand modification if you want good cappuccino. There’s a website that makes them mentioned. Let me know if you end up buying that portafilter. I want one too but since mine is out if brass I have trouble finding parts that would fit… Enjoy the journey!
😂😂 Delightful. Some clarification is needed though. The "coffee parafernalia" is stuff you will find on a counter in any coffee shop. It's what you need to make an espresso, no matter if you buy the Europiccola or a pump driven comercial machine. Now the obvious part. It's an espresso machine, it will not make anything other than that. The point that needs clarification is the fact that you will have more restrictions when making an espresso than you would with a pump driven machine. These types of manual machines are meant for a more traditional shot with 1:5 or 1:7 ratios. As an alternative you should probably look at something like a Gaggia Clasic.
Not a group player? I'll take that as a challenge. I pulled 8 shots back to back on my Flair and my friends loved it... granted, it took me 20 minutes because I used a hand grinder, cleaning was messy and I was giving out shots in 2s for the couples first. But still! When I do upgrade to a boiler machine it'll probably be a La Pavoni.
really great video man. just the composition and lighting was really well done, and you did a good job of passing on all your knowledge you picked up while falling down the various rabbit holes lol. i’ve been using a sage bambino (low level espresso machine,) for about a year now and am considering grabbing one of these. they’re everywhere second hand in spain. my only doubt is that every morning, i make two espressos for my girlfriend and i, then 30 minutes later, a final espresso to transform into an americano to take with me for work. can one of these little guys make two shots back to back? i’m assuming the 30 minutes is enough of a cool down time, but the first two have me doubting.
Thanks Alex, glad you enjoyed it. I’m in the same situation as you so short answer is yes, it can. The wait between pulling two shots is only a minute or so, just let the pressure exit from the group head. I often boil hot water in a kettle to pour over the espresso to get a longer Americano to start working. It’s just a lot of manoeuvres you have to execute everytime, so I do use the mokka regularly also. Hope that helps and answers your question :)
@@sebastianmessingerbeen using my la pavoni for about a month now, and it’s great- way better coffee than my entry semi automatic machine, if not the best coffee i’ve had in my life. cheers!
I have had an Europiccola for years before finally moving on to a heat exchange Profitec. While I think i was never as successful in consistently pulling shots as you, I think it's perfectly fine to steam milk. It just doesn't have a lot of pressure, so it takes a little longer but my results were good. I can recommend lance Hedricks beginner video on fool proof milk steaming in this regard. Obviously you're not gonna get the "Bauschaum" you get from the Bialetti contraption you show in your video, but that's not what you want anyways... Great video! Almost makes me wanna take the LaPavoni down from atop the cupboard. Oh by the way, I have a about 40ish year-old one with the plastic drip tray and that one gets rust under the drip tray as well, even though there should not be any moisture there... very weird...
Thanks for the insights ! Because of you I might even give it another chance for foaming milk after checking out that video. It feels like I’m doing what everyone says but it’s not gaining that volume… Anyhow, I think yours deserves to get takes out of retirement. It’ll thank you ☕️
Totally agree. It’s just that I like to try different specialty coffees, especially lighter roasts. So in my world the coffee, grind, time, ratio, and amount of coffee (in grams) are all variables. I really mess at least the temperature and pressure - while maybe not being the most important variables - to be reliable and that was my big beef either the Europiccola after all those years.
Crema is literally just foam. People asked the maker of the original espresso machine why their coffee was bubbly because they thought it looked scummy and gross. So he came up with a marketing term "crema" or cream. In fact, modern espresso machines no longer make as much crema because it has - if anything - negative impact on flavor, and coffee people usually skim it off or stir it in. Specialty coffee has also moved to lighter roasts and better extractions which generate less crema. 99% of complaints and mods and technique videos... Literally just read the instructions! The standard instructions for the machine don't cause channeling or lifting the puck. So most likely. The coffee shop gave you a better, likely darker roast. I often use the lightest roasts with a manual Cafelat Robot, and I rarely do espresso often enough to dial in a setup, so I should be having the hardest time pulling shots. Usually takes me 1-2 pulls to dial in a new bag. I just give the first shots to my wife because she likes milk drinks, so she makes something that's 2/3 milk and sugar anyway. By the second shot I probably have something good enough to drink black. The idea that espresso machines should be difficult or take years to master... It takes me 1-3 pulls on a new machine with a bag I've never tried before. Stop obsessing over details. Just figure out what you're doing wrong - likely things like lifting the lever causing a vacuum to disturb the puck - and get on with life. "But I followed all the tips on TikTok" yeah from other people who messed up their espresso for years! Don't follow them! Find experts like James Hoffman who give you an exact chart. Use this grind, use this pull time, and if the result is X, you need to fix Y. Pulling shots is a science. Personal preference is an art. You should be able to pull the same shot every time, until you dial in your personal preference.
Nice video. And I like the look of the machine as I'm a fan of the copper looks, although I'm not going to buy one. I don't think anyone will manage to get good (and consistent) shots out of any machine without the right knowledge I'm probably going to buy the Flair 58 but have to add copper(plating) details later 😅
After a lot of research I settled with the 1zpresso. I think it’s the K ultra model. The grinder itself is great although their various models and named can make choosing one quite confusing. In the end, I have absolutely only good things to say about it.
Glad to hear it! Bear in mind that paradoxically, if I had seen this video before buying one I would maybe have decided not to… which would have been a mistake. What is your decision?
yes, exactly. This is a machine about beauty. I'm not sure what's going wrong for you with the steam wand -- I learned when I was a barista decades ago, so this was second nature. Two important things: One, get the nozzle under, but not far under, the surface of the milk and at an angle, like skimming stones, near but not at the side of the vessel, and get that spin generated; move the milk up and down a bit under the wand as the foam grows, you're looking for something silky and not too bubbly. Too bubbly means the nozzle is too close to the surface. And two, pay attention to the temperature of the milk as you go, preferably by sound (a deep rumbly sound is not what you want, too far) and/or the feel of the vessel itself. To calibrate yourself while learning just stick a finger in the milk and see how hot it is (take the wand out first). You want to avoid scalding the milk, so warm-to-hot, but not hot-hot. The espresso is already hot and the foam will insulate.
Thanks! I’m not sure, but I think according to what others are saying, is that the steam wand on my exact model doesn’t cut it. I can easily make milk foam on other machines. I think it’s due to the lower pressure the La Pavoni has since the boiler is designed to give pressure and heat primarily to the group head. A steam wand requires higher pressure, which would burn the coffee…
@@sebastianmessinger hm...it should come out fine (in fact I'm sitting next to dregs from this morning's cappuccino, still foamy). This seems elementary, but have you checked for a blockage from the boiler through to the nozzle? It ought to come out quite vigorously. However, if it's not given a good blast of steam right after you froth during your wipedown, you can certainly get buildup in there. You've got an earlier model than mine, but not by a lot -- there's a guy who's gone deep nerd on the engineering of the various generations of these things, with CAD cutaways and everything, maybe you've seen his videos, but I wonder if that might give a clue as well.
The reality is there are many variables that you need to have right to make good espresso, that isnt under or over extracted and isnt too weak, not too thin etc etc - grind size, water temp,, tamp levelness, tamp pressure, - puck prep, brew length, pressure, bean type and freshness - most modern espresso machines control a few of the variables for you so you dont have to be in charge of a ever shifting set of levers. The la pavoni doesn't and you need to manage all factors. Temp is the most difficult variable to manage, you really need some idea of what the group head temp is so you can time your shot right. As you mentioned the group head can get much too hot if you aren't careful, this is because how it is bolted directly to the boiler. The stickers are a great first start at this. I would also definitley also recomend installing the boiler pressure gauge, this will help with with brew temp but also trouble shooting your steaming. If you are interested in modifiying your machine to make better more consitent coffee I 100% reccomend the Bong isolator, coffee sensor also sells it. It is a thermal break that goes between the group head and the boiler and allows for much much easier thermal management of the brew temp, with how mine is set up I could make 5 shots in a row and not have to cool down my group head. It also alows you to bump up your boiler pressure and have much better steam power as a result. Its totally reversable, so if you deside you dont like it (which you wont) you can always take it off and sell it. Finally a couple things, - Its ideal to put the portafiter into the group head when the lever is raised almost all the way to the top, rather than inseting it then rasing the lever, this is because the vacum created can lift the puck and damage it doing it the way you did in your demo. also known as puck jump. - To acheieve 8 bars on the LP you have to push very hard, I mostly brew around 6 bar - which is still pushing pretty hard, I have a ppk so thats how I can read the pressure. I recomend the technique were you push down on the lever and up on the portafilter handle, IMO this makes the least stress on the boiler. -The la pavoni generally needs a very fine grind, I think a good rule of thumb is grind finer than you think espresso should be and start your shot with a 30s pre infusion. If the water runs straight through without much force, grind finer, if you can only get a few drops out in 2 minutes of brewing then coursen it a touch.
Thanks! I dialed it in at 120 clicks on the 1zpresso j-max. It’s the 49mm portafilter that I fill up between 12-13g of coffee depending on the bean. Hope that helps :)
That's a relative question. Too many variables, depend on your grinder, bean type, bean roasting, quality etc. You are better off measuring your output 1:2 , 14g coffeee in and 28g coffee out. And keeping the espresso between 25- 30 secs. Adjust your grind between those measurements and your taste.
Interesting. I have the K4 kingrinder. I have tried a number of grind settings between 50-80 clicks. I'm starting to get decent espresso between 60-75 with 15-16 grams. But often times espresso starts dripping during pre infusion at around 7 seoncds. But tamping my luck much harder has also lead to not being able to pull at all at times. It's a journey I guess.
If you replace the steam wand tip with a single hole version you can make incredible, silky microfoam milk. There's a few retailers online that sell them or you can even drill a hole in the right size lug nut and screw that on instead of the stock tip. Enjoy!
BPlus has just about every accessory you can think of, including a single-hole brass steam tip. It's probably worth noting for other prospective La Pavoni owners that the grouphead is significantly smaller than 'standard', and aftermarket support isn't as prevalent.
My first espresso machine was a Europiccola like you, I have a Professional now, but I disagree with you about it not making good milk froth, I find the micro foam of the milk is better than most commercial machines with all their technical bits.
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Hey man, they make plastic drip trays to go under the stainless cover. Definitely worth grabbing one
Wow, can’t believe I never saw this. Buying one as we speak ! Cheers
One came with my Milano. Thought they would all be standard. Hmmm.
They didn’t always come with one. It certainly helps to prevent corrosion to the base.
Great video. I use a La Pavoni professional lever machine for more than 18 years now. It’s really worth the effort and the learning curve. Also for the use of the original steaming wand with three holes. It works fine as it is. Open the steam valve for about 5 turns. You need enough steam force. Start on the surface of the milk. Create a vortex. Once the foam on the surface is formed, work your way down to about half way the bottom of the container with up and down movements. You can hear and feel that the milk becomes foam. You’ll feel it is time to start closing the valve now before the foam starts to overflow. Ready. Perhaps this way of doing is debatable by pros, but it works for me. Anyway, it is learning by doing it.
Following your instructions I tried and actually succeeded… almost. I think it must be the fact I wasn’t opening it the full 5 turns. Thanks so much!
Putting a single hole steam nozzle on really makes a big difference
Full five turns than you make bubbles… after that you need to hear the whistling and you need to destroy those bubbles to make cream and not foam.
Bro…phenomenal video. You should have way more views. Bravo!!👏🏻
Thank you kindly!
This video fills a gap in the market of "non coffee expert just espresso lover" la pavoni content. Love it!
Never thought of it that way! 😂
Excellent video on the La Pavoni, I am using one myself for about two weeks and absolutely loving it. Your cinematic approach to videos is very relaxing, keep doing you!
Thanks! Glad to see people still enjoying cinema :)
Mostly same experience. Bought mine in 2000 (professional model) and took 10 years before I could make really good espresso. Now it’s better than pretty any 5k machine. But I’ve made a several modifications and use a pricy mazzer grinder. You should try lifting the lever to just before the water comes out before inserting the portafilter. It stops the vacuum pulling channels in the puck.
Thanks for the education - you made it easy to understand what it takes to make a quality espresso using the iconic La Pavoni.
Beautifully done video, lights, music, background are all superb and a beautiful espresso machine. Well done
Thanks so much!
@@sebastianmessinger You’re welcome sir
Repeating a point others have made regarding steaming milk: switch to a single-hole tip for the steam wand, then follow Lance Hedrick's guides to steaming.
Thanks for the tip. I was trying J Hoffman’s without success. But I’ll wait for the upgrade to arrive and try again. Thanks in any case!
I like Chris Baca’s Milk Steaming for Latte Art video. He covers not only how to do it right but how each step can start to go wrong and what to do to correct it or when you need to start over. He has good footage into the pitcher so you can see exactly what it all looks like.
That said, there’s not a lot of room to work with on these machines. Personally, I’m an espresso purist and to add milk after all the work I put into making espresso seems wasteful, but it’s a fun skill to have in your back pocket.
great video Sebastian, everything you say is absolutely true. . I owned La Pavoni Professional since the 1970's .Brother started selling and servicing to restaurant way back when you couldn't find any type of machine like this. Brother made me buy this machine and grinder , I was poor back in those days, but I towed the line with him. Two years ago, I gave my machine away to a thrift shop, as I was moving to a condo from house and thought I had reached the end of its utility. Since the last couple of weeks , I regret getting ride of my machina. and am searching the thrift stores to find my long lost machine, but to no avail. Your video reminds me of everything that it represented to me for so long. It becomes a labor of love, and of course, the imperfections are nothing compared to the final results. My major discovery somewhere along the way was to get my roasted beans within a week or so of being roasted. Unfortunately, I am now single, and just can't keep up to consuming my 340 grams of coffee fast enough. It's a race to enjoy the crema, while the roast is still fresh enough. I had done my share of maintenance and repairs while owning. BTW, my model didn't have a screw in the well of the unit. I also had a pressure gauge , which I see some models didn't come with. Not sure yet whether this became irrelevant as time went on. .
nicely done, thank you. just ordered mine -- i've waited 30 years for this! -- and very much looking forward to the adventure. i roast and grind my own coffee, have done for close to 10 years, so i think i'm ready! 👍✌🖖
From someone lost in the rabbit hole I really appreciate your video. The truth is: Ignorance is a bliss
Actually it is not. The line in the poem, Ode on a Distant Prospect of Eton College
By Thomas Gray reads as follows: ... where ignorance is bliss,
'Tis folly to be wise.
Great overall vid. It’s obvious you have an eye for composition, lighting, music, sound, etc.
I have a 1988 LPEP myself. It’s the dual switch version, which I personally believe helps making a better milk drink as the boiler pressure goes higher for better steaming.
Ah! you might be right I didn't understood what he meant saying milk is hard to froth properly. It's a non issue with my '79 LPEP with the dual switch!
First thing first, I must really compliment you on the professional quality of your video. Beautifully shot, engaging, visuals and music and Italian interludes... simply wonderful.
I used to work with professional espresso machines when baristas were still called bartenders and 'latte art' meant 'foam in the cup, not on the saucer'.
I have one of the last Pre-Millenium la Pavoni Europiccola Professional machines, with the smaller 49mm group. I bought it secondhand and I used UA-cam videos to teach myself how to clean and maintain the machine.
Since I used to work with professional machines, it wasn't that hard. When you've done it often enough, removing the group from the boiler and disassembling the group for soaking it in liquid decalcifier takes about five minutes. Assembling the clean parts, greasing the rubbers and installing the group back on the boiler is another six minutes.
My Pavoni started leaking around the base of the boiler, which was rusting through, so I removed the foot and installed a new one. It fit the boiler and everything, but unlike the old foot, the bottom plate was not attached with a non-watertight screw under the drip tray (yes, I was taken aback by the lack of a plastic drip bowl under your tray, it's my understanding that all Europiccola machines have a plastic drip bowl with either a plastic (like mine) or a metal tray (like yours). I still have a small bowl on the tray under the spout of the group, but that's because it catches the steam water when I flush the group before each expresso.
So you might want order a plastic drip bowl under your metal tray. And if you have to install another foot on your Pavoni, the new foot requires a different bottom plate and the screw that comes from underneath is different in shape and requires a special tool to screw it in place.
About the steam wand and milk foam: the pressure with the three hole steam wand is simply not enough to create a jug of milk foam. How I solved this is that I rarely make more than two cappuccino, so I don't foam up too much milk by using a smaller jar (250ml) that I fill with enough milk for two cappuccino (100ml milk). I also increased the velocity of the steam by removing the 3-hole tip and screwing a stainless steel closed nut with a tiny drilled hole in the middle on the steam pipe. This way you get 1 jet of steam. The other thing is that I use fresh whole fat milk. I still don't care about making the cappuccino beautiful) but the foam quality is decent enough to make latte art.
Good luck with your channel!
Well done. Fantastic review. Very helpful.
A wonderful honest and comprehensive film. I had a europiccola for 25 years and used it every day. It never missed a beat. The experience taught me mindfulness before I knew it was even a thing. It taught me discipline and the need to consider time in the morning. The points about crema are spot on. It depends on freshness and grinding. I removed that stupid bolt and put a rubber washer down over the hole before replacing the bolt. Leakage into the switch gear sorted. The ports filter indeed needs to remain in place for a while to cool or you risk coffee grounds being netted everywhere. The machine went on until the seals failed and I didn't know you could get them in the mail. I've got a different machine now but only a pavoni or a faema (vintage I know) will make an espresso like I remember from Napoli. Forget about all the mad tools and the rest. It's all about taste and mouth feel of that first espresso of the day. Of course there will be better cups on some days than others. That's why making an espresso this way mirrors real life... It's variable. Embrace that and you will embrace your europiccola, whichever model you buy. Goditi il tuo caffè!
I couldn’t have formulated it better. Thanks for this beautiful essay it’s worthy of a published review or article. Thanks in any case, it was a pleasure to read. It makes me wish I could write in such an eloquent manner. Made my day. La ringrazio ☕️
Aw... Di nulla! Keep making these great films 👏
I really enjoyed watching this, the analogy at the end brilliant! Just like others in the comments already said, the single hole steam tip is a game changer.
I really enjoyed reading this comment to start the day! Thanks a lot, glad you liked it. Strange why they wouldn’t make the single-hole steam tip standard issue..
The single hole definitely works better than the 3-hole steam tip.
Just a wonderful journey. Beautiful video. Thanks for sharing ❤
Fantastic video! Im considering bying a La Pavoni and think you sum it up nice... this is for the journey not only getting to de destination.
Thanks! I suppose we can apply that mantra to our lives in general. :)
You won't regret it. Enjoy!
@@sebastianmessinger Absolutely :)
Great video! Reminds me of one of my greatest regrets of my life. Throwing my Europicola away. Yes, I found a europicola at a Goodwill store in Miami for $40.00. It was missing a basket but worked. This was in the 90's before the internet so I had to figure it out on my own. I used it until it burned out. I could not find parts to repair it, again, pre internet and I never really got the hang of pulling shots. It was broken, I had no idea what I was doing so eventually I tossed it. To this day it breaks my heart to think of it.
What a tragic story. But honestly, we’re always wiser in hindsight. Don’t be too hard on yourself. You can still find another one that will serve you well. Thanks for sharing :)
Finally! What a nice presentation. Its always the journey
Great video. Interesting and inspiring! 🙂👍👍
This is the only review I need! So tastefully done, very down-to-earth and the Alfa Romeo comparison was spot on. That’s how I feel about this machine too. And you actually sound like more of a coffee expert than you might realize!
Thanks for the kind words! We learn by doing don’t we?
Wonderful thesis! Bravo.
I didn’t see anyone else talk about purging the false pressure. Because you start with air in the boiler to will end up with heated air rather than steam over your water. Purging this will definitely help with steaming milk. It will clear the steam wand of water that may have condensed there the last time you used the machine. It looks like you have a vintage machine. They hold air in the group head. Pumping the handle just short of where water will come out allows steam to circulate through the group head to heat it up to brew temperature without wasting water and burp the air out as well. There are multiple videos on this technique. For brewing espresso it should eliminate the spongy feel you can get from that air in the system.
Been using mine for about 3 years, took about 1 year to get consistent shots and even now can get some poor ones. Takes a lot of patience but it’s more of a labour of love. Few tips, purge the steam before first shot, avoid brew head getting too hot, block off one of the steam wand holes to steam the milk, grind a little more finer than you would for automatic machines and practice a lot
I love my Diva! I have the Professional model, and I don't understand why so many people have trouble with the milk frother. After making a small modification, I’ve been able to use it perfectly well. I bought a closed nut and drilled a 1mm hole at an angle-that’s my milk frothing nozzle, and it’s been working perfectly since day one. I can’t even remember how it was with the original one anymore. 😄 The modified version produces beautiful silky milk foam, not that construction foam you get with handheld devices or cold frothers.
You definitely captured the romance of using the Europiccola! I'm looking for a replacement for my machine, which just died, and feel a pull towards these classic lever machines. My wife and daughter really love their weekend cappuccinos, so this might be a tough sell at home. I know that a lot of enthusiasts really like geeking out over espresso technology, but I'm the opposite. At no point do I want my coffee routine to involve using an app on my phone.
I feel you. On the other hand it really isn’t a family thing. But one doesn’t prevent getting the other. The lp is actually quite small and won’t take up much real estate in your kitchen… all while being beautiful to look at
I’ve had mine since 1994. It takes a bit of practice to get proficient using it.
It’s worth the effort to learn to use it properly.
Fantastic analogy of the journey by Alfa Romeo! i’m still on the fence on buying one soon. (need to sell one of my Italian road bikes first)
After years of wanting one of these right at the beginning of my coffee journey, I borrowed one off of a friend of mine for a month. As much as I loved the espresso it brewed and the ritual of using it, I’ve decided it’s probably not for me just for the steam wand alone, was pretty disappointing in that aspect. I still love the beauty of them though.
Great video! Probably the best la pavoni video I’ve seen!
Completely understand! Hope you found a machine that suits your needs better :)
Thanks for watching nonetheless.
Don't give up on the dream, I've a 80's europiccola and swapped out for a single hole steam tip. Silkiest milk you can get, it's very possible. I make 2 flat whites every morning for me and my partner. I will say, milk is harder to master than the coffee. But it's not impossible, and not worth giving up on the dream over it. If it ticks every other box, then it's the right machine for you. You just need to go on a longer journey
Thoroughly enjoyed this. Thankyou.
Glad you enjoyed it! ☕️
Great content. I started my espresso journey with a La Pavoni as well and I feel it's more than just drinking really good espresso, it's a hobby.
Not LP years are the same. I have a '79 and a ~' 98 and the latter feels lighter, the steam wound can rotate like yours and the amount of coffee that fits in the basket and let me lock it in position is less. The newest one gets warm faster though with 200 more watts than the '79.
You definitely need the plastic tray under your stanless grill (I thought it came stock with the machine).
Yeah. They update the design quite a lot. Apparently one can order a custom drip tray that fits the mould seamlessly …
Mods mods mods
Americano is just espresso+hot water. I would use a kettle but you can get hot water by removing the portafilter. Be sure to purge a bit and clean your shower screen, which you should do anyway.
Cappuccino, you did cover and I think you can make adequate foam with this.
A lungo is really a type of espresso. Standard espresso is a 1:2 ratio of coffee to what’s in the cup. Lungo usually is 1:3+. I would not recommend double pumping this machine because you will draw fines up past the shows screen and the only way to clean it will be to take it apart . You can get a 7 gram basket and use less coffee to change the ratio.
It’s a pretty versatile machine but it demands you develop skill but allows you to gain knowledge about coffee. For me nothing beats the feeling when the soluble parts of the coffee begin to dissolve and give themselves to the cup.
Thanks for the insight! I also found my workarounds and actually managed to get decent foam with it. I wish I could go back and change that in the video.
Ahhhh “the espresso rabbit hole”…. Mine started in 1996 and still going strong. There’s always a new mod, or method to try in the quest of the perfect shot of espresso. The never ending journey.
You're definitely a perfectionnist and I appreciate your style. From the music to the lighting everything is well thought out and entertaining to watch. Are you from Montreal by any chance? I feel like i'm detecting a very familiar accent lol
I hope your channel will grow because it truly deserves it.
Nice video, also have a La Pavoni and was well prepared before getting it. You are completely right that it's not for people who don't want to turn espresso into a hobby. Your analogy that using a La Pavoni is like driving a classic car is spot-on 👌
A smaller, steam powered car that wakes you up in the morning 😂
Bravo, very informative and funny! Bought my Europiccola in Milan in the mid 90's and my journey has been similar, equally enlightening and frustrating. The grind is key along with quantity used in the pod. There is also maintenance (Seals, pistons, gaskets, breakers, time and lots of patience). Beautiful, timeless unit that once you've learned it nuances, can produce a great espresso or lattes!
Exactly! Even the maintenance is rather rudimentary compared to modern machines which almost need IT specialist to fix 😂
Crafted video covering all you need to know to get started with La Pavoni Europiccola. Millennium owner 16+ years. Cannot be understated the importance of a high quality hand grinder within your budget with every else. The only thing not mentioned is the temptation to go back for a second is curved by the effort controlling the level of caffeine to acceptable limits.
Indeed, good point! The machine really teaches us self control
Thought I was alone, lovely video. Had mine since 2001, it's has been a journey and a half. Just finished putting her back together after service. Hence, going through videos
I have found that Illy Intenso Bold Roast works well, should you have trouble with grinder, etc..
Grazie 👏
I really like this machine, have one for nearly 2 years now. I'm really surprised by the warm-up time you recommend. I let it heat up for 20 minutes before I do anything, lest the espresso turns out really sour.
And yes, it's a journey 😊 one that was frustrating at times, but also rewarding.
Thank you for beautiful video and inspiring story! Totally agree. I own la pavony for 10 years. Still excited when making coffee. And I have no problems with steam wand. But worked as barista before. When I was learning usage of a small pitcher helped me a lot. Also there is barista labelled milk nowadays, it should help too.
Thanks for the kind words. I think the problem is with my steam wand on this older machine. They've surely fixed it on later models.
Very fair and a great looking video. I have a Gaggia Factory G106, it's chrome with a tin hat - it's a rebadged La Pavoni. I went through the same journey and I love it and use it every day.
I’d love to see it!
1 hole tip, for latte, hold the jug with the handle to the right sideways, with the tip up against the side of the jug nearest to yourself, tip at surface for 10 seconds, them lower tip until correct temp. For cappuccino keep the tip up top for most of the heating time.
Well explained! Much appreciated :)
Great video! I just bought a used Europiccola this morning, together with a Jolly Dosato grinder and tamper and various other things. Also the previous owner had changed to a one hole steamtip. It looks absolutely beautiful and I’m scared and excited and thrilled for my journey to begin.
You won’t get any unexpected surprises so no fear necessary! It’s a joy from the very beginning. Wishing you a good journey. ☕️
Really enjoyed the video and I'm usually very .. difficult lol
Nice clips and all.
My new, used Europiccola is staning on the table beside me as I watch this. My voyage to Roma in the Alfa Romeo is about to begin!
Loved you video!
Epic!! Enjoy all the curves ;)
Thanks! @@sebastianmessinger
I have a Europiccolo and everything you say is true. The machine, accessories and beans are a VIBE. It took me almost two months to get it locked it. But once you do, it is the only espresso you want. Pro tip: I pour hot water into my espresso cup to warm it up before pulling the shot. La Pavoni per sempre!
Excellent video, makes me want one of these. Question is, how many espresso’s you downing each morning?
The LaPavoni Esperto Abile is my first lever espresso machine. Making capuccino and steaming the milk was very acceptable on my very first shot. I had recently dark roasted coffee beans, my own grinder and coffee puck preparation tools.
Prior to the LaPavoni, I had other espresso machines. Perhaps the other machines gave me the experience on what is to be expected and needed when using a LaPavoni.
I forgot to mention. The new generation La Pavoni have a pressurestat in the base. I adjusted mine, can steam and texture milk in 400 ml and 600 ml for latte art.
Bravo. Great video. I loved and couldn’t agree more. My favorite thing is when I pull a bad shot. Throw it way and like a mad scientist to figure out what I did wrong. A steps back on my Apollo grinder and measure a little bit better. Than I pull that black gold. It’s so much fun. The Italians put classy first. I love that
Yes indeed they do…Beauty is part of flavor!
I love my La Pavoni. It is ale true what You said in this video. It is beautiful peace of słów life, of enjoying simple pleasure. For me it is also a peace of Italia in my Polish life😃. Hello from Poland 🖖
Lovely, passionate, yet practical video. Thank you.
Thank you kindly
This machine is a piece of art and it definitely goes well in your beautiful kitchen! If there is something valuable I learned about coffee in Italy is that it is a joy to take the time to make a tiny little cup of espresso
Thanks! And then drinking it down within the blink of an eye 😅
Thank you for the declaration of love for a wonderful machine (and the alfa romeo way of life).
My pleasure, glad the feeling is mutual
Excellent and thoughtful video. Well done.
Thanks!
Love the vid b/c I feel the same struggle. The Alfa analogy was perfect too and fits so good in the overall aesthetic. Very well done.
p. s.: Love the German accent, too.
Glad to hear I’m not alone!
Beautiful done as everything in Italy, I am thinking of buying one but wonder if it worth buying a new one or a second hand one? Thanks for your advise coffee lovers. 😉
Thanks! I bought mine used and had no problems with it. I would recommend making sure it’s in good condition. At the end of they day, it’s relatively simple engineering and mechanisms. Like old cars, easy to repair ;)
New gets a warranty but used is gentler on your bank account. But remember that used may mean wear to the seals and maybe even overheated by an ill informed user. But it's a robust machine so I would take a chance on used 👍
Cool video ! I have been using a la Pavoni professionale for 24 years every day now. Makes great espresso. Two things I found diffrently to you. My milk wand works perfectly making Great Cappuccino. Inportant using a fairly small metal container (with plastic handle obviously 🤣) to froth the milk, and the maschine cannot overheat as leaving it switched on the pressure regulator turns the heating element off automatically once it has reached the correct pressure. As you pointed out, the use of a coffe grinder is a must ! I use the one from la Pavoni and it works fine for 24 years now. To make it creamy, lots depend on how fine you grate the coffee. It must be just right. (6 month of trial and error..🤣) Nice video !! Thanks
Milk texturing is more difficult than on a traditional cafe machine, and has a steep learning curve, but it can make good milk drinks. I find it fairly easy to make an Italian-style dry-foam-capped cappuccino, though it took me quite a long time to learn how to get artisan-cafe-style wet-microfoam for flat-white style milk drinks. There are also alternate steam wand tips with single holes that can make the process slightly easier, though I am using the original tip. The power from the steam wand is more than sufficient to create the foam, but creates a relatively slow/weak vortex, which doesn't reincorporate foam as well, so I find it easier to very slowly incorporate a tiny amount of foam at a time until the texture is visually correct, rather than the more common creating a lot of extra foam quickly and then burying the wand until it all reincorporates fully. It also is somewhat easier if you get a milk pitcher with a rounded bottom inside, that assists the vortex movement (I use one from Kruve, but several companies make them). To me the biggest limitation / difficulty of the machine is temperature management / overheating of the grouphead, especially when you're making more than 2 shots. Also, you have to be willing to do some maintenance, I typically replace the gaskets and seals at least once a year. If you have small children, this is also a machine to be careful with, as it is very easy to get badly burned on the metal. That said, my older 1980s Europiccola is one of the best purchases I've ever made, a beautiful little machine. PS Fun upgrades include an IMS competition/precision portafilter baskets (make sure to choose the right diameter) and/or a bottomless/naked portafilter (ditto).
Steam for me I went for single hole and it worked well from there. It aways takes work, but that is what makes it fun.
Wait till you look up the airbuster mod from coffee sensor 😂 o and the extended steam tip. Im sure you'll have fun taking the machine apart to clean and maintain. ❤
I have bean to cup Jura E4, but my romance with coffee says that it’s not enough. I will keep automatic machine for bigger group of guests and I will go for full Italian experience with La Pavoni professional as a daily morning routine ❤ thanks for the video Sebastian! It is very inspiring ☕️
excellent, thank you, subscribed
IMHO the big advantage of any direct manual lever machine is that you have full control over the pressure.
But this also makes it the most challenging type of machine.
I got the Flair Pro 2, which isn't even electric (but, as a big plus, does come with a pressure gauge).
It's a beautiful process to use it, I do have a pump machine too but haven't used it since I got the Flair.
I just love the way it feels when you are pushing down the lever, the tactile feedback you get when the cake starts to losen up,
the audible feedback (no pump noise, just the espresso flowing into the cup), the way you control the flow using your muscles on the lever.
Lever espresso also is quite different to pump machine espresso, it's usually much sweeter, thicker and rounder.
Maybe one day, I'm going to buy a LaPav...or a Cremina.
I’d love to try out another model someday. So far I’ve never used another lever machine than this one.
Great video, very underappreciated by the algorithm!
Glad you think so! Hope they will too ;)
Hey man,
Just a watch through your video, it is very well put together. I very much feel your struggle as I also started my journey with La Pavomi last year, and there have been many ups and downs. :)
However, there are a few things that I have to point out about your video:
1) Within the Europiccola family they usually get categorized to Pre and Post Melanials, as the units made after 2000s where modified to function better. and you'll have less issues specifically with heat distribution.
2) there's a plastic tray which seems like you've been missing, it costs about 5 euro or so to order, and you could get rid of the cup underneath.
3) there's a replacement for the steam wand, with a single-hole extruder, which helps get a better steamed milk, but still not perfect!
anyway, have fun brewing, and enjoy your machine. :)
I had no idea they made a drip tray! I just ordered one. Thanks so much 🙏🙏
Thank you for this video...a wonderful tribute to a beautiful machine! I've had mine for about 2 years and, after some frustration with dialing in the grind size, etc., I´m consistently producing really great espresso!
I was looking at the owner´s manual and found the instructions a bit confusing. The manual states (verbatim):
Slowly raise the lever only 3/4 of the way up then quickly lower the lever to extract the crema. Immediately raise it after the first extraction and leave it up for 7-10 seconds, depending on the amount of coffee you desire then lower the lever completely.
Most of the technique videos I have seen do not suggest this ´two pull' method, and I noticed in your video you only did one pull of the lever. Any thoughts? When I have tried the method from the manual, I don´t get the sense that any water is being infused into the puck...
Thanks!
Thanks so much for this. I had wanted one of these for years and while I was aware of some of the pitfalls, like the potential for steam burns or the machine getting very hot, I now think it’s probably not for me. I could have had one for around AU $500 a few years ago but they are now more than double that and well into the range of a good domestic do-it-all.
I really wanted to experience the hands on part of espresso making and this is obviously the pinnacle but I don’t think it’s the right machine for me. Thanks for your advice.
Glad it could help. Although I must say I’m glad I couldn’t watch my video before buying the La Pavoni. It made me gain a deeper understanding of espresso and enjoy the feeling of hand pulled shots every day.
Thank for the great video and your passionate with coffee❤😊
You are so welcome! Hope it helps :)
Very great video. Just got a very old one where the grouphead is attached to the body but looks as new. I still have a lot to learn and my espresso is nowhere near yours yet 😂. Would love to see a maintenance video, where you talk about how you keep the LP in good condition!
Thanks for the tip. Use freshly ground beans and tamper it nice and tight and you should be pulling creamy shots in no time!
Perhaps follow up video will come :)
Wishing you a good journey! ☕️
16:16 I take the plane every single time !
I'm running my own company and thus
"my time is money" ! Period !
Great video. I'm a lever guy too...I really enjoyed this :)
Glad to hear it! Thanks :)
Great video! Both educational and entertaining, my compliments! One question, what model/brand of hand grinder are you using here?
Thank you very much! I’m glad you enjoyed it. After a lot of research, I decided to buy the 1Zpresso J-Max (the grinder is simpler to use than remembering the name, don’t worry)
I can recommend it for espresso!
Fabulous video...BRAVO
Thank you kindly!
If you want to steam milk better, replace the three hole nozzle with a one hole nozzle - steams milk MUCH better with a single nozzle.
1 Pre-M Pro/Sette 270 - 1 M EP/Lagom Mini - 1M EP/Lelit Fred in different houses. First was the Pro we got in Roma in 1994.
I love working on these machines ❤️
Yeah, I need to get mine serviced.
I balance the downward force holding the (basket) handle on the left with my left hand. For the milk my machine came with a frother that sucks milk from a container and heats it with the steam. It maybe an accessory.
The steam wand actually works great, but you have to open the valve ALL the way. Meaning several (!) rotations on the knob so you get all the power out of it. Then it works wonders!
Somehow not convinced but I promise I’ll try! Thanks :)
Yeah, steaming mill well is a whole other skill. More than likely it’s the user not the machine.
It works if you change the steam but to one with a single small hole.
due to this awesome video I just got my hands on an used La Pavoni Professional. Do you have any recommendations or where to buy accessories? I would like to buy a naked portafilter.
You have no idea how glad I am to read that this video has inspired others to just go for it. You’ll see, it’s a lot of fun.
To be honest, I’ve never bought any accessories for it, so far. In a video I published yesterday I talk about a steam wand modification if you want good cappuccino. There’s a website that makes them mentioned.
Let me know if you end up buying that portafilter. I want one too but since mine is out if brass I have trouble finding parts that would fit…
Enjoy the journey!
😂😂 Delightful. Some clarification is needed though. The "coffee parafernalia" is stuff you will find on a counter in any coffee shop. It's what you need to make an espresso, no matter if you buy the Europiccola or a pump driven comercial machine. Now the obvious part. It's an espresso machine, it will not make anything other than that. The point that needs clarification is the fact that you will have more restrictions when making an espresso than you would with a pump driven machine. These types of manual machines are meant for a more traditional shot with 1:5 or 1:7 ratios. As an alternative you should probably look at something like a Gaggia Clasic.
Great video, thank you 🎉
Thanks! 🙏
Not a group player? I'll take that as a challenge. I pulled 8 shots back to back on my Flair and my friends loved it... granted, it took me 20 minutes because I used a hand grinder, cleaning was messy and I was giving out shots in 2s for the couples first. But still! When I do upgrade to a boiler machine it'll probably be a La Pavoni.
really great video man. just the composition and lighting was really well done, and you did a good job of passing on all your knowledge you picked up while falling down the various rabbit holes lol.
i’ve been using a sage bambino (low level espresso machine,) for about a year now and am considering grabbing one of these. they’re everywhere second hand in spain.
my only doubt is that every morning, i make two espressos for my girlfriend and i, then 30 minutes later, a final espresso to transform into an americano to take with me for work.
can one of these little guys make two shots back to back? i’m assuming the 30 minutes is enough of a cool down time, but the first two have me doubting.
Thanks Alex, glad you enjoyed it. I’m in the same situation as you so short answer is yes, it can.
The wait between pulling two shots is only a minute or so, just let the pressure exit from the group head.
I often boil hot water in a kettle to pour over the espresso to get a longer Americano to start working.
It’s just a lot of manoeuvres you have to execute everytime, so I do use the mokka regularly also.
Hope that helps and answers your question :)
@@sebastianmessingerbeen using my la pavoni for about a month now, and it’s great- way better coffee than my entry semi automatic machine, if not the best coffee i’ve had in my life. cheers!
Bit disappointed about the Triumph Spitfire instead of an Alfa Romeo Duetto 😂 Sorry, couldn’t help myself. Keep it up 👍
I knew someone would notice 😅
I have had an Europiccola for years before finally moving on to a heat exchange Profitec. While I think i was never as successful in consistently pulling shots as you, I think it's perfectly fine to steam milk. It just doesn't have a lot of pressure, so it takes a little longer but my results were good. I can recommend lance Hedricks beginner video on fool proof milk steaming in this regard. Obviously you're not gonna get the "Bauschaum" you get from the Bialetti contraption you show in your video, but that's not what you want anyways... Great video! Almost makes me wanna take the LaPavoni down from atop the cupboard. Oh by the way, I have a about 40ish year-old one with the plastic drip tray and that one gets rust under the drip tray as well, even though there should not be any moisture there... very weird...
Thanks for the insights ! Because of you I might even give it another chance for foaming milk after checking out that video. It feels like I’m doing what everyone says but it’s not gaining that volume…
Anyhow, I think yours deserves to get takes out of retirement. It’ll thank you ☕️
Totally agree. It’s just that I like to try different specialty coffees, especially lighter roasts. So in my world the coffee, grind, time, ratio, and amount of coffee (in grams) are all variables. I really mess at least the temperature and pressure - while maybe not being the most important variables - to be reliable and that was my big beef either the Europiccola after all those years.
Crema is literally just foam. People asked the maker of the original espresso machine why their coffee was bubbly because they thought it looked scummy and gross. So he came up with a marketing term "crema" or cream. In fact, modern espresso machines no longer make as much crema because it has - if anything - negative impact on flavor, and coffee people usually skim it off or stir it in.
Specialty coffee has also moved to lighter roasts and better extractions which generate less crema. 99% of complaints and mods and technique videos... Literally just read the instructions! The standard instructions for the machine don't cause channeling or lifting the puck. So most likely. The coffee shop gave you a better, likely darker roast. I often use the lightest roasts with a manual Cafelat Robot, and I rarely do espresso often enough to dial in a setup, so I should be having the hardest time pulling shots. Usually takes me 1-2 pulls to dial in a new bag. I just give the first shots to my wife because she likes milk drinks, so she makes something that's 2/3 milk and sugar anyway. By the second shot I probably have something good enough to drink black.
The idea that espresso machines should be difficult or take years to master... It takes me 1-3 pulls on a new machine with a bag I've never tried before. Stop obsessing over details. Just figure out what you're doing wrong - likely things like lifting the lever causing a vacuum to disturb the puck - and get on with life. "But I followed all the tips on TikTok" yeah from other people who messed up their espresso for years! Don't follow them! Find experts like James Hoffman who give you an exact chart. Use this grind, use this pull time, and if the result is X, you need to fix Y. Pulling shots is a science. Personal preference is an art. You should be able to pull the same shot every time, until you dial in your personal preference.
Great video. Greetings from Argentina.
Gracias!
I want one but need to know what the upkeep is.
Not that much tbh. You have to change the gaskets once in a while. They're tanks these machines.
@@sebastianmessinger Thanks
Nice video. And I like the look of the machine as I'm a fan of the copper looks, although I'm not going to buy one. I don't think anyone will manage to get good (and consistent) shots out of any machine without the right knowledge
I'm probably going to buy the Flair 58 but have to add copper(plating) details later 😅
Yeah I think the copper was the decisive factor which made me buy it! Aesthetics play a role in tasting I think..
what grinder did you end up buying. I got the timemore c3s to start off but thinking of upgrading later down the road.
After a lot of research I settled with the 1zpresso. I think it’s the K ultra model. The grinder itself is great although their various models and named can make choosing one quite confusing. In the end, I have absolutely only good things to say about it.
Great video. Thanks for making this, Ive been looking at getting one, and you impressions and your experience has helped a lot in making a decision
Glad to hear it! Bear in mind that paradoxically, if I had seen this video before buying one I would maybe have decided not to… which would have been a mistake.
What is your decision?
yes, exactly. This is a machine about beauty.
I'm not sure what's going wrong for you with the steam wand -- I learned when I was a barista decades ago, so this was second nature. Two important things: One, get the nozzle under, but not far under, the surface of the milk and at an angle, like skimming stones, near but not at the side of the vessel, and get that spin generated; move the milk up and down a bit under the wand as the foam grows, you're looking for something silky and not too bubbly. Too bubbly means the nozzle is too close to the surface. And two, pay attention to the temperature of the milk as you go, preferably by sound (a deep rumbly sound is not what you want, too far) and/or the feel of the vessel itself. To calibrate yourself while learning just stick a finger in the milk and see how hot it is (take the wand out first). You want to avoid scalding the milk, so warm-to-hot, but not hot-hot. The espresso is already hot and the foam will insulate.
Thanks! I’m not sure, but I think according to what others are saying, is that the steam wand on my exact model doesn’t cut it. I can easily make milk foam on other machines. I think it’s due to the lower pressure the La Pavoni has since the boiler is designed to give pressure and heat primarily to the group head. A steam wand requires higher pressure, which would burn the coffee…
@@sebastianmessinger hm...it should come out fine (in fact I'm sitting next to dregs from this morning's cappuccino, still foamy). This seems elementary, but have you checked for a blockage from the boiler through to the nozzle? It ought to come out quite vigorously. However, if it's not given a good blast of steam right after you froth during your wipedown, you can certainly get buildup in there. You've got an earlier model than mine, but not by a lot -- there's a guy who's gone deep nerd on the engineering of the various generations of these things, with CAD cutaways and everything, maybe you've seen his videos, but I wonder if that might give a clue as well.
The reality is there are many variables that you need to have right to make good espresso, that isnt under or over extracted and isnt too weak, not too thin etc etc - grind size, water temp,, tamp levelness, tamp pressure, - puck prep, brew length, pressure, bean type and freshness - most modern espresso machines control a few of the variables for you so you dont have to be in charge of a ever shifting set of levers. The la pavoni doesn't and you need to manage all factors. Temp is the most difficult variable to manage, you really need some idea of what the group head temp is so you can time your shot right. As you mentioned the group head can get much too hot if you aren't careful, this is because how it is bolted directly to the boiler.
The stickers are a great first start at this. I would also definitley also recomend installing the boiler pressure gauge, this will help with with brew temp but also trouble shooting your steaming.
If you are interested in modifiying your machine to make better more consitent coffee I 100% reccomend the Bong isolator, coffee sensor also sells it. It is a thermal break that goes between the group head and the boiler and allows for much much easier thermal management of the brew temp, with how mine is set up I could make 5 shots in a row and not have to cool down my group head. It also alows you to bump up your boiler pressure and have much better steam power as a result. Its totally reversable, so if you deside you dont like it (which you wont) you can always take it off and sell it.
Finally a couple things,
- Its ideal to put the portafiter into the group head when the lever is raised almost all the way to the top, rather than inseting it then rasing the lever, this is because the vacum created can lift the puck and damage it doing it the way you did in your demo. also known as puck jump.
- To acheieve 8 bars on the LP you have to push very hard, I mostly brew around 6 bar - which is still pushing pretty hard, I have a ppk so thats how I can read the pressure. I recomend the technique were you push down on the lever and up on the portafilter handle, IMO this makes the least stress on the boiler.
-The la pavoni generally needs a very fine grind, I think a good rule of thumb is grind finer than you think espresso should be and start your shot with a 30s pre infusion. If the water runs straight through without much force, grind finer, if you can only get a few drops out in 2 minutes of brewing then coursen it a touch.
This deserves its own video or book! Thanks for the useful information :)
@@sebastianmessingerno problem, happy brewing,
Incredible sense of art presenting information. Great video, Thanks and kind regards.
Much appreciated
Next upgrade is a 18g basket and bottomless portafilter, thermometer, manometers and the PPK with Airbusters from Coffeesensor :)
Exactly, and a little hat for the eagle
That going to Rome analogy was 🤌🏾
Nice video. What are your grind settings and how many grams of coffee go into your portafilter?
Thanks! I dialed it in at 120 clicks on the 1zpresso j-max. It’s the 49mm portafilter that I fill up between 12-13g of coffee depending on the bean.
Hope that helps :)
That's a relative question. Too many variables, depend on your grinder, bean type, bean roasting, quality etc. You are better off measuring your output 1:2 , 14g coffeee in and 28g coffee out. And keeping the espresso between 25- 30 secs. Adjust your grind between those measurements and your taste.
Interesting. I have the K4 kingrinder. I have tried a number of grind settings between 50-80 clicks. I'm starting to get decent espresso between 60-75 with 15-16 grams. But often times espresso starts dripping during pre infusion at around 7 seoncds. But tamping my luck much harder has also lead to not being able to pull at all at times. It's a journey I guess.
If you replace the steam wand tip with a single hole version you can make incredible, silky microfoam milk. There's a few retailers online that sell them or you can even drill a hole in the right size lug nut and screw that on instead of the stock tip. Enjoy!
Thanks! Ever seen any that would match the brass of my model?
BPlus has just about every accessory you can think of, including a single-hole brass steam tip.
It's probably worth noting for other prospective La Pavoni owners that the grouphead is significantly smaller than 'standard', and aftermarket support isn't as prevalent.
My first espresso machine was a Europiccola like you, I have a Professional now, but I disagree with you about it not making good milk froth, I find the micro foam of the milk is better than most commercial machines with all their technical bits.