Nice! Espresso-making n00b here and I have questions. - How much coffee (in weight) did you use? - How fine is your grind? - What's the best way to make sure you have the best kind of foam to make latte art like you did? I've seen other videos with horrendous art, but yours looks good. I'm in the market for an Elektra Micro Casa a leva. I have a Bodum Bistro burr grinder, I'm wondering if I'm going to have a bad time trying to replicate this experience. I notice your shot had great crema. Thanks!
Hi! Thank you for your comment! I use IMS basket for La Pavoni (49mm), this basket allows me to load up to 12.5 g of washed Ethiopian coffee or up to 11.5 g of natural processed Ethiopian coffee. If I tried to load more coffee, the espresso flow was not great. My grind is fine enough to make the extraction run for 25-35 seconds, including 5-10 seconds preinfusion. Milk foaming is a tricky thing. You have to avoid making big bubbles, and overheating the milk. In my opinion, the stock Elektra steam tip is great for getting perfect microfoam. I did not used the Bodum grinder, but I'm not sure it can produce a grind fine enough for espresso. Nevertheless, the best way to improve the espresso taste is to use better grinder. I use Mazzer Super Jolly. I bought it used, and changed the burrs. P. S. Use fresh roasted beans (1-4 weeks after roast) to get a great crema.
@@LexKazakov Thank you for such a detailed response! I appreciate it. You mentioned you use the IMS basket for La Pavoni-what are the differences between this basket you mentioned and the one that comes with the Elektra? Are you able to get a similar experience using the one stock basket? Thank you!
@@t_1337 I bought my Elektra used. The previous owner lost the original basket, so he used IMS basket for La Pavoni pre-mil. I didn't try the original basket, but I've just ordered it on ebay. The original basket's height is 26 mm, the IMS basket's height is 22 mm. Looks like the original basket allows loading 14-15 g of coffee.
@Urbino237 thank you so much for your helpful response. I live in the smaller cities of Indonesia, in Java. Unfortunately, not much espresso machine retailer here. Would you recommend a machine that can pull excellent shot in the same or higher price range? I used to live in Melbourne, AU. I remember most cafes there used La Marzocco, and the coffee was delicious. Originally I'm interested in the Micro Casa a leva/semiautomatica cause of its "authentic" design, and read convincing review from home-barista site, but couldn't find any info for cafe suitability until I read your comment. The small cafe I'm building will have a classic theme, but I'm still looking for the best machine that can survive the operation and also fit into the whole theme. I might alsl consider getting 2 Micro Casa to keep up with the customers. Anyway, I really appreciate your response!
@@charliewarrenbresson a new Elektra MCaL costs up to $1500. At this price, you can buy a simple commercial heat exchange machine, like Nuova Simonelli Musica, that suits your needs much better 🙂
@@charliewarrenbresson lamacchinadelcaffe.com has elektras. Good prices, great service. They are recommend by La Pavoni official facebook group and a bunch of places. they ship global. my friend bought a machine through them and rec them all around!
@@LexKazakov does steaming milk along with those lessen you ability your make that many shots? I want to get this machine mainly for cappuccinos and lattes.
Nice! Espresso-making n00b here and I have questions.
- How much coffee (in weight) did you use?
- How fine is your grind?
- What's the best way to make sure you have the best kind of foam to make latte art like you did? I've seen other videos with horrendous art, but yours looks good.
I'm in the market for an Elektra Micro Casa a leva.
I have a Bodum Bistro burr grinder, I'm wondering if I'm going to have a bad time trying to replicate this experience. I notice your shot had great crema.
Thanks!
Hi! Thank you for your comment!
I use IMS basket for La Pavoni (49mm), this basket allows me to load up to 12.5 g of washed Ethiopian coffee or up to 11.5 g of natural processed Ethiopian coffee. If I tried to load more coffee, the espresso flow was not great.
My grind is fine enough to make the extraction run for 25-35 seconds, including 5-10 seconds preinfusion.
Milk foaming is a tricky thing. You have to avoid making big bubbles, and overheating the milk. In my opinion, the stock Elektra steam tip is great for getting perfect microfoam.
I did not used the Bodum grinder, but I'm not sure it can produce a grind fine enough for espresso. Nevertheless, the best way to improve the espresso taste is to use better grinder. I use Mazzer Super Jolly. I bought it used, and changed the burrs.
P. S. Use fresh roasted beans (1-4 weeks after roast) to get a great crema.
@@LexKazakov Thank you for such a detailed response! I appreciate it.
You mentioned you use the IMS basket for La Pavoni-what are the differences between this basket you mentioned and the one that comes with the Elektra? Are you able to get a similar experience using the one stock basket?
Thank you!
@@t_1337 I bought my Elektra used. The previous owner lost the original basket, so he used IMS basket for La Pavoni pre-mil. I didn't try the original basket, but I've just ordered it on ebay. The original basket's height is 26 mm, the IMS basket's height is 22 mm. Looks like the original basket allows loading 14-15 g of coffee.
Hello - where did you buy the bottomless portafilter?
Hi! I didn't buy it, I cut the bottom from a stock one.
Thanks for the demo. Interested to hear your opinion, will this machine be suitable in a small cafe? (15 people max).
@Urbino237 thank you so much for your helpful response. I live in the smaller cities of Indonesia, in Java. Unfortunately, not much espresso machine retailer here. Would you recommend a machine that can pull excellent shot in the same or higher price range? I used to live in Melbourne, AU. I remember most cafes there used La Marzocco, and the coffee was delicious. Originally I'm interested in the Micro Casa a leva/semiautomatica cause of its "authentic" design, and read convincing review from home-barista site, but couldn't find any info for cafe suitability until I read your comment. The small cafe I'm building will have a classic theme, but I'm still looking for the best machine that can survive the operation and also fit into the whole theme. I might alsl consider getting 2 Micro Casa to keep up with the customers. Anyway, I really appreciate your response!
@@charliewarrenbresson a new Elektra MCaL costs up to $1500. At this price, you can buy a simple commercial heat exchange machine, like Nuova Simonelli Musica, that suits your needs much better 🙂
@@charliewarrenbresson lamacchinadelcaffe.com has elektras. Good prices, great service. They are recommend by La Pavoni official facebook group and a bunch of places. they ship global. my friend bought a machine through them and rec them all around!
Roughly how many of those drinks can you make without having to wait for it to cool down to refill? I’m assuming that’s a 8oz drink?
Up to 8-10 double cappuccinos. With minimum or no flushing.
@@LexKazakov does steaming milk along with those lessen you ability your make that many shots? I want to get this machine mainly for cappuccinos and lattes.
@@flaviusmicula2670 yep. Water evaporates, but I don't know how much per jug of steamed milk
@@LexKazakov awesome! Thanks for the Info!
you just ruined a perfect espresso with that darned white creme....;)