Please correct me if I'm wrong but at 0:38 when you lift the lever, your piston I think blocks the water inlet leading into the group. That would not let water in and so not increase heating of the grouphead. And all those multiple pumps is doing the same thing...block the holes when raised, unblock when lowered. So nothing gained and maybe something lost. Why not just leave the lever down and let the hot pressurized boiler water enter the inlet and do it's thing? It's not a bilge pump..pumping is not going to circulate anything. My thoughts anyway, I could be wrong. Thanks for sharing either way.
There is water just above the piston. When I raise the lever, I push that lukewarm water back into the boiler and once the lever goes down, hotter water flows into the group
I stand corrected. True, that water can't be compressed and has to go somewhere, so back into boiler. I'm so slow sometimes..well, oftentimes. Thank you.
Thank you!!! I’ve wanted a La Pavoni for quite awhile but had unanswered questions.Your videos have been the best to help me understand helpful techniques.Do you have a video also that talks about pulling multiple shots?Everything I read says 3-4 shot max or it overheats. Thank you againI live in USA and am looking for a reputable seller
James D with the new machines (called Milleniums), if you set boiler pressure properly (0.8 max), it's very easy to control grouphead temperature. Please join the FB community. We could provide you all the support you need
Buonasera Claudio, ho la stessa macchina 2018 Pro For medium/ medium light roast, do you think that 85 Celsius is enough? I have the boiler at 1.0 and at 85 i think that is still cool At 89 it's better but i think that want 2-3 more to be perfect I use a digital thermometer on the head at the right I like to extract with 5" static preinfusion and then in ~25" in total finish all 1:2 ratio I don't like overextracted cause they lose texture, complicated flavors and acidity I am already member on Facebook group
Hi Wake, for very light roasts I suggest 90 deg celsius. Still, there is one my recent video about pulling a shot with light roasts, I would suggest to see it 'cause it's quite detailed about every aspect of the extraction ( although it refers to a Cremina it is equivalent with a Pavoni). Thank you very much for your comment, cheers
Interesting technique! But isn't it that you should release false preassure from the boiler via the steam wand (or group head actually) after the first heat-up? The thinking is that you have air in the boiler which compresses differently than steam so that the preassure reading is actually wrong. Release this air some way and the boiler has only water and steam inside and the reading will be correct. This manoeuvre would also add a little to the heating of the group head. :)
The purpose of this video was merely to demonstrate the dry pumps. If you do other things you bet people get confused and ask useless questions. Less is better
This is a really helpful video for a beginning like me - thank you for pointing me in the right direction!
Thank you
This is one of the best videos I've have seen on La Pavoni... and I have seen quite many!
Nice video ! very informative and clear. As you said less is better.
Please correct me if I'm wrong but at 0:38 when you lift the lever, your piston I think blocks the water inlet leading into the group. That would not let water in and so not increase heating of the grouphead. And all those multiple pumps is doing the same thing...block the holes when raised, unblock when lowered. So nothing gained and maybe something lost. Why not just leave the lever down and let the hot pressurized boiler water enter the inlet and do it's thing? It's not a bilge pump..pumping is not going to circulate anything. My thoughts anyway, I could be wrong. Thanks for sharing either way.
There is water just above the piston. When I raise the lever, I push that lukewarm water back into the boiler and once the lever goes down, hotter water flows into the group
I stand corrected. True, that water can't be compressed and has to go somewhere, so back into boiler. I'm so slow sometimes..well, oftentimes. Thank you.
thanks Claudio!
Super helpful video. Thx
Thanx
Is it possible to have this machine ready in 5 min with less water in tank? I’m only looking for 1 shot and steam milk
Thank you!!! I’ve wanted a La Pavoni for quite awhile but had unanswered questions.Your videos have been the best to help me understand helpful techniques.Do you have a video also that talks about pulling multiple shots?Everything I read says 3-4 shot max or it overheats. Thank you againI live in USA and am looking for a reputable seller
James D thank you! Please, have a look facebook.com/groups/LaPavoniLeverOwners
James D with the new machines (called Milleniums), if you set boiler pressure properly (0.8 max), it's very easy to control grouphead temperature. Please join the FB community. We could provide you all the support you need
Buonasera Claudio, ho la stessa macchina 2018 Pro
For medium/ medium light roast, do you think that 85 Celsius is enough?
I have the boiler at 1.0 and at 85 i think that is still cool
At 89 it's better but i think that want 2-3 more to be perfect
I use a digital thermometer on the head at the right
I like to extract with 5" static preinfusion and then in ~25" in total finish all 1:2 ratio
I don't like overextracted cause they lose texture, complicated flavors and acidity
I am already member on Facebook group
Hi Wake, for very light roasts I suggest 90 deg celsius. Still, there is one my recent video about pulling a shot with light roasts, I would suggest to see it 'cause it's quite detailed about every aspect of the extraction ( although it refers to a Cremina it is equivalent with a Pavoni). Thank you very much for your comment, cheers
@@claudiolevermag i will definitely see it
Grazie tanto
What year us your machine? I have same machine with green button and wood but with copper and gold plated
david029014 I can't recall exactly,BTW around 2015. Anyhow this hacks works with every model of Pavoni and Cremina
Interesting technique!
But isn't it that you should release false preassure from the boiler via the steam wand (or group head actually) after the first heat-up?
The thinking is that you have air in the boiler which compresses differently than steam so that the preassure reading is actually wrong.
Release this air some way and the boiler has only water and steam inside and the reading will be correct.
This manoeuvre would also add a little to the heating of the group head. :)
The purpose of this video was merely to demonstrate the dry pumps. If you do other things you bet people get confused and ask useless questions. Less is better