La Pavoni Espresso Machine | Video Blog
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- Опубликовано: 10 июл 2016
- In this video, Steve shares about how he prepares espresso on his personal pre-millennium La Pavoni Europiccola lever espresso machine. While lever machines aren't quite as easy to use as more modern alternatives, they still hold their own and are capable of pulling fantastic shots once you've gotten the hang of the fully manual extraction.
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I have a 1962 model (year I was born) It's as good today as when it was made, can't say the same about myself!
Hppy brthday bro
I just ordered one.
Bought a manual grinder and ordered this i hope its fun to use
Great video. I recently bought a 1974 Europiccola and having looked at a lot of videos on RUclips I find this is one of the most helpful. Thank you!
Lovely machines, quite addictive. I end up drinking too much coffee because pulling them is so much fun.
I have a bean-to-cup machine for visitors.
Hi Steve, nice one, thanks for taking the time to put this vid together. I use an old, old with a larger boiler. I think the modern model is a PL equivalent. La Pavoni machines are remarkably simple and give the operator great scope to enjoy pulling a great shot. But as you said, after some practice. It aint an auto thing! I am buying a 2 group La Pav for my cafe in Vietnam. Western coffee is gaining in popularity here soI have a ready excuse to upgrade. Lever machines always create interest for customers. Thanks for the tips. Bill
Love the Pavoni. Takes patience, especially at first, but it's super hard to beat for the money. Just such a good espresso maker.
I love mine. Thanks for the video. I have another in restoration, and my current machine could use a rebuild as well. Excellent work!
I'm blown out by the quality of this content, learned a lot! Definitely subscribing.
Thank you Miguel!
Well done man!
Nice machine, good looking shot and microfoam! And nice explained, profesional work .
Well done Steve. Much appreciated.
This is, hands down, the most informative/thorough La Pavoni instructional vid I've seen to date. It has me reconsidering a La Pavoni as my first home espresso machine. I like the La Pavoni's simplicity, portability, easy-to-repairability. And at a fraction of the cost of full size machines, it seems a reasonable gamble. Kind of like buying an old Harley. Lots of personality, might drive you nuts occasionally, but has a can't-help-but-love-it appeal.
That's exactly how Steve feels about his - it's a little laborious but the payoff is great. Plus, you can find some of the older models in great shape for a song, which is a great way to kickstart that home espresso setup.
it is so pretty T.T
Pair it with a very good hand grinder (e.g. Lido E, Comandante C40 or Kinu M47) and you have a great starter setup which allows you to learn the basics of espresso-making while having the opportunity to produce some really great shots for actually very little money. With the Europiccola technique and consistency is key.
@@mawean I really appreciate how this machine kind of forces you to learn how to actually make espresso rather than simply making espresso for you.
you all probably dont give a shit but does any of you know a trick to log back into an Instagram account??
I was stupid forgot the account password. I appreciate any help you can offer me
I just bought one of these machines in brass for $20 at a yard sale on my street. It takes some time to heat up but I made a very nice shot on my first try with paper instructions. The steamed milk was the best I have ever seen from a home machine. Thank you for this great video explaining in more detail how to pull the ideal shot.
tracy smith $20?even for an old used one,which mi b ht need a restoration, that's a steal, well done!
Maybe you're using a 220V machine on 120V? Warm up should be around 5 min normally
20$ ???? WOW
Wow what a score lucky you!
The La Pavoni is a fun machine I love mine and can drive it well. Good to see someone using the leaver correctly and not trying to snap the machine.
It's not a easy thing to master it's like learning to do photography anyone can take a picture with a camera on auto but can you drive a old 35mm film camera and understand how it works to get the picture your after?
If your not interested in making mistakes and learning this is not the machine for you.
If you a geek like me you will love this machine. But as Steve says it's only good for 2 to 3 coffee's If your entertaining 4 or more people just forget it.
Good video Steve.
I ordered this machine as a starting uni student, had some money left over, seeing this video guarantees me that with some practice, this machine will hugely increase my quality of life.
Wow...this is without a doubt the best most informative video i have found. I am just like nononookyes. I had one rom 20 years ago that i never got the hang of...will not give up! i
Of all the vidoes , this is the best one so far.
I have already ordered a Pavoni, so I am even more convinced I won't be disappointed.
Thank you, we hope you love it!
I had the euro professional (same machine just larger boiler) for almost 4 years. I learned to make espresso on it. It is very touchy but once you figure it out you can pull consistent shots. You can learn a lot from this machine, how just about any change (water pressure, grind, etc..) will affect your results. It doesn’t have a thermostat, it uses a pressurestat. That was something I changed out on my machine to an adjustable one for better control. It was a great machine but I sold it about a year because I got a great deal on a semi automatic FAEMA.
you know your stuff, very informative, thank you
Very articulate on how you explain how the lever machine works.
Thank you for the great and thorough walk through!
Glad it was helpful!
This helped a lot. Just received mine a week ago and your instructions were easy to follow.
Saving my pennies for this thing! Can't wait to get one! Thanks for the tutorial!
I don't know what I'm doing here, I don't even like coffee that much (just a cup here and there), but this video is somehow quite relaxing
Manually making espresso is a lot like knitting: even if what you make is never intended for you, the process has plenty of intrinsic rewards.
If you like the idea of a small responsive sports car with a manual transmission... this is your machine.
Okay.. This IS my machine. An Italian to accompany my small responsive potent frenchman, of a Peugoet 106 XSI.
oh yeah, this espresso machine is for me then.
hehehe mx-5 owner here, just bought an europiccola and liked this comment very much :)
Best La Pavoni instructional video on RUclips
Wow, thank you!
Steve,,, so nice to listen and see your video. Your voice and tone,, are really nice to listen to. Your knowledge of the subject shows through with a few extra tidbits to reflect on. My late brother started a coffee machine(cappuccino)servicing/sales business many moons ago (sold now), and because I was his brother, I was trapped into buying micro Pavoni similar to yours with gauge,and a grinder. I had used it for quite some time,, and at one point the temperature of the water became too hot, destroying the results (crema etc). Thanks to your video, I am going to clean, and revive my Pavoni.
Excellent video ,this has really helped me get my head around theb art of extraction technique . What a cool machine , I want one .
Thanks, Michael!
Good demo... I’ve got a 16 cup pro model a few years newer than that one. I’ve really enjoyed this machine over the last 15 years or so and, your right... it’s pretty much bulletproof.
Great vid. Definitely on the hunt for one.
GREAT job and explanation of the pre-mellenium Europiccola. Thanks a bunch.
Glad it was helpful!
Fantastic video. I can't seem to get my flavor profile right, it's either to sour or bitter... I've just had so much coffee that isn't right I don't even remember what proper espresso tastes like! Haha but do you have any tips on proper extraction? Making sure it's not under/over extracted? Is 25-30 seconds of a pull once the lever is raised? Or once I start pushing down on the lever.
It certainly can be a little tough to learn how to pull consistent shots with a lever like this, especially as there's no temperature control.
Generally speaking, a sour shots needs more extraction - either more water or less coffee, a finer grind, or more contact time. The opposite applies for bitter shots - they would need less extraction, less water or more coffee, a coarser grind or less contact time. We always time shots from when water first hits the coffee, and in the case of this machine it's right around the time the lever is pulled fully up.
Shot time isn't as critical as some other factors, and since it's a direct lever with some amount of pressure and flow rate control, very long shots can be made that are well extracted. However, as you're just starting out it can be helpful to stick to a standard routine and overall shot time. Try raising the lever for 10-15 seconds and leaving it there, then slowly pressing down over the course of another 25-30 seconds. This will give you a nice soft preinfusion to fully wet the puck, followed by a steady shot extraction. Taste the shots and make adjustments as needed uses the guidelines above.
Sir you know your stuff! All the other people on YT didn't know how to operate this machine! Your Shot and milk look tasty!
Beautiful!!!
Cool machine, and nicely done video! Probably the same in other places but here in Chiang Mai, the hippest coffee bars all have two and three group lever machines, and amazing coffee culture...
God what I would pay to have some Quills coffee right now. I lived in the highlands for a few years pretty much across the street from quills and was there almost every day. Moved to Dallas a couple of years ago. Such a nice surprise while I was just checking out this machine.
great video, just got one. So excited, thanks!
That factory 3 hole steam wand tip is just about useless. The first mod I did was the same as you, replace the 3 hole tip with a cap nut. I used a drill press and a 1/32 drill bit to put a single hole in the cap nut. It works like a charm.
Can you let me know where you purchased this? I am pretty tired of the factory wand tip myself :(
Really helpful video - thanks!
Great video fun and informative, beautiful espresso machine, thank you
Great video! Thank you! 👍
I'm currently looking for my first espresso machine. I have the flair pro in mind but this la Pavonni looks really amazing.. What do you think about a comparison between both?
Beautiful machine.
I have a La Pavoni, all chrome. makes amazing shots. handmade in Italy
...very proud of ya.
Great. Thank you very much
This was made the year I was born. I was considering a Delonghi Dedica but damn If I don’t want one of these now.
Great video. Where do you get your parts, or where do you have it repaired? You mentioned it was rewired.
This is something that I have been meaning to look into for several year. I love things that stand the test of time. Can you recommend some resources for learning more about these old machines? Is possible to add additional pressure gauges to these machines? I like consistency.
La Pavoni's Professional model has a pressure manometer mounted above the sightglass, and the Europiccola can be fitted with an aftermarket gauge for the same functionality. Perhaps more interesting is a brew piston pressure gauge, currently only available from Naked Espresso. That gauge provides a live reading of the pressure in the brew chamber, but it requires a number of parts to be replaced, which adds to the expense. Naked also offers a Bluetooth-connected pressure gauge so you can get a live brew pressure graph on a smartphone. Many enthusiasts also add adhesive thermometer strips to the group head for an approximation of brewing temperature. There are also a good amount of aftermarket parts like baskets, portafilters, and gaskets for these machines.
Great one sir, really interesting
Thanks very much!
I have two- a 1976 La Pavoni Europiccola, and a millennium La Pavoni Professional. I use the Professional every day, the ‘76 is about to have a new heating element put in. Both steam great.
Excellent video Steve, thank you so much for sharing! One question: could you please let me know, how much plastic does the hot water or coffee come in contact with, where are the rubber parts? Is this maschine almost completely made of metal only? Otherwise, could you recommend an espresso machine without or very little plasic? Thank you in advance!
In this version of the Europiccola, there is no plastic whatsoever in the brew path. In newer models there is an internal plastic sleeve lining the infusion chamber, and some versions of the brew piston are also plastic. Versions made prior to the 1990s should be all-metal, but that does depend on whether parts were replaced by the owners over the years so it varies from machine to machine.
There are rubber seals at the boiler cap, the sightglass, the steam valve, the group junction with the boiler, in the group at the piston, the top seal, and the main group gasket where the portfilter locks in. Those could all be replaced with aftermarket seals if you wish.
I have a 1964 La Pavoni that I have been using and this video is awesome. Needed some more info.
Excellent video. I really like that you've been able to customize and service various parts to the machine as time has gone by. I was wondering how easy it is to diagnose when something needs replacing, and is it easy to do yourself? You mentioned the electrics for example... Definitely going to get one of these!
Richard Harris Uhm...there's not much that has to be replaced. As said: The rubber seals. If they give up the machine just won't keep steam or water and it will start to drip or steam where it's not supposed to do so.
And in case the heating element stops working, the machine just won't work ;-)
There's good manuals how to disassemble these machines yourself. You just need common tools and it's less complicated than...let's say fixing a bike. Quite few and very solid parts. Not a lot you could break.
And there IS close to no electrics ;-) Just the heating element in the base of the machine. And the heating Element is the only expensive part that might break. So you have to pay attention not to overheat the (older) machines.
Wonderful, thanks! Currently searching the used market for one...
Thank you for this one!
Dude that's awesome
Nice video. Just got a 79 model. 1st thing I did was to pop the temp fuse.. :-(. Well I have ordered the new style heating element and conversion ring. Cant wait to get this machine up and running.
So cool! I want one
Nice shot!
Incredibly useful video! Where did you get the portafilter basket?
dang...thats so COOOL
Nice video Steve! I have a quick question, what kind of kitchen scale are you using?? I'm thinking about upgrading mine and I like yours!
Thanks Mauricio! In this video, we're using the Acaia Lunar espresso scale. It's more of a specialty tool tailored for commercial use, and has a pricetag to match. We love them a lot, but $220 is a bit much for many folks at home, so we usually recommend the ProScale XC2000 at $35 when budget is more of a consideration.
Have a La Pavoni that I bought in Naples in 1976. I repainted the base but it’s still going strong,
With almost daily use.
Nice video.
Think i need a single tip for my La Pavoni - your milk looks real good.
Next time, try to pull a shot of wather before you make your espresso.
I think you will get a better espresso, because the temperature of your espresso will be higher.
Partinico I think
Partinico I think the best thing to do
Get yourself a 6mm steel dome nut and drill a 1mm hole in it. Works just as well as the ones you can buy, and makes the machine a little bit more yours.
you know it's more in hands than in equipment right?
Thanks Steve for the great video. I now know what the white button does. I have the same machine. MY question is my grinder, it's a Krups GVX212 burr grinder. I am grinding at the finest setting, doesn't look that fine to me. I'm thinking this might be the first variable to address.
You're probably on the right track. A direct lever machine like this can be very dependent on a good quality grind, so if that's the weaker link in your equipment you may need an upgrade.
Hello Steve, may i ask where you purchased you funnel for the basket? looks like a great addition, Great video! love my pavoni!
The funnel came with the machine, but seems to have originated from Orphan Espresso. Check them out!
Man I wish I could afford one of these right now...amazing machines. And from what I heard...these things will last well past the time we’re all dead and gone. One of these days I may just splurge.
Hi Steve, first of all, thank you for such a detail video. I have just bought my epc-8 about a week ago and I have a bunch of questions about pulling a good shot. Hope you can give me some tips and clear some questions for me.
1. How can you pull the shot with such a nice crema? Mine just come out thin and mostly just black coffee even I set my grinder to the finest.
2. With the finest grind I have and I tamp it really hard, I then put the coffee in, lift up the lever, and wait for 6 secs. In most of the videos from other people, I see water starts to come out only when they lower the lever. But in my case, water starts to drip out by itself after 7 secs. Is there something wrong with my machine? I bought it new...
3. How much water am I suppose to put in the tank to get the pressure/water ratio correct? My model does not have the pressure gauge.
Thank you very much.
If you have set your grinder to the finest and you are still able to physically pull a shot, get a better grinder (cone grinder)! It's way too coarse! If you'd set a good grinder to anywhere near the finest, you wouldn't be able to move the leaver at all.
This should resolve your problem. Also the steam pressure at a certain temperature is independent of the fill level of a vessel.
Love the creama. I think it is really convenient machine for home made espresso~
How does it feel if compare to nanopresso?
We haven't been able to use the Nanopresso yet, so unfortunately we can't compare. It seems like the Nanopresso is intended for travel, so the Europiccola will not really be a competitor in that regard. It is very much a home machine, and it requires a power supply to function properly. It's capable of making excellent espresso, it's just not quite what we'd call portable.
Great informative Video! Btw, What is the name of that digital weighing scale?
Acaia Scale Lunar
Just got one europicola myself a week ago . Achieving consistency in the shots is not easy. Sometimes i get good crema and many times i dont get at all. Still trying to figure out why but thanks for the tip.
Amir Khan168 getting your grind size, dose size, and a good evenly distributed tamp dialed in is essential. Once you get that, a very important and often overlooked aspect is just getting things up to temperature. With my professional model I usually fill the tank up generously - to about the top of the fill indicator tube, then I run water through the group head until the indicator tube is about 3/4 full. Make sure to also purge the steam head to get the machine to full pressure. Often I found that with this machine my second shot always came out better than the first - preheating the group head thoroughly before pulling a shot solved this problem, and led to much more consistent shots. Good luck! These are fantastic little machines for home use, and you can make some awesome espresso, but there is a decent learning curve - and even then you’ll probably pull some mediocre shots.
Exactly the same experience on my Gaggia Factory 106 (same parts as LP Professional) which I have used daily for nearly 20 years now. Consistency in the grind and tamp is essential and as MB said, getting that group head up to temp. After a little while, it all becomes instinctive and you'll be pulling shots better than the best coffee shops, which kind of ruins going out for a good cup of coffee because it's better at home. Maintenance is easy and just needs about 30 minutes to pull apart, clean, replace seals and put it all back together once every 2 years or so in my experience. If you fill the machine with filtered water it stays free of scale and buildup. Awesome machines that take some time and love to get the best out of them, but honestly it makes waking up in the morning something to look forward to. I've got my machine on a sonoff timer so that it's preheated and ready when i get up in the morning.
I really like the video. I have a question. Do you know the temperature of the boiler? It the steam from the valve the only way to tell?
In this case, there's no way to tell what the boiler or water temperature will be without modifying the machine somehow. The only way to really gauge your temp is to record the temperatures over time and get a feel for how the machine performs as it heats up, but even that will be fuzzy and imprecise. Basically you have to be comfortable with some inconsistency with a machine like this. Great shots are possible, but sometimes the stars won't align quite like you were expecting them to.
@@primacoffeeequipment Actually the temperature would be the same every time the off-gassing has reached a steady state. Not sure what exact temp this would be, but it would be the same each time, so long as your altitude has not changed. For example, boiling water is 212f... at sea level. So pressure valve essentially ups the pressure so it's prob. more like 270 (I'm guessing), but it is always the same once steady state is reached.
Hi love your video can you tell me the grinding of the coffee should be on the fine or the coarse end? Thanks
Hello! Thank you so much! Your coffee should definitely be on the finer end for the La Pavoni!
Great video
Could you point me in the direction of a precision 49mm basket and bottomless portafilter? Same question for the dosing funnel (red) used?
Much appreciate any assistance
I’ve only managed to pull one spectator shot in the last week, I don’t recall exactly what I did but it was the best coffee I’ve ever had..
Now.. every time I try is tastes ranging from acceptable to awful
Do you have any advise as I’m getting a little despondent, don’t know what’s going wrong.
I’m juking the same coffee grounds, same water and amounts. Admittedly I haven’t weighed, but visually it’s the same level in the filter.
Great job at explaining a lot of important steps. What equipment do you have at home?
Nice video!
good video explains a lot. one question tho, is the base diameter of your tamper 49 or 51? and is your machine made before or after 2000s?
The machine he's using is an older model....I have one exactly the same. The head on the new models is a little different.
i just got this same machine, i have tried quite a few times but still could not steam decent milk, always come with small bubbles. I used other machines for a long time and there aren't any problem steaming but La Pavoni pre-millennium. Could anyone give me some advices please?
Hi Guys - I have just bought off Ebay a similar aged La Pavoni, per the video. I'm only managed to extract a small shot in volume (for the 14g basket). I'd say it's a 1oz shot, around half of what's produced in the video, from the same sized basket. I've descaled etc, and the gaskets seem fine, so I'm wondering where I could be going wrong.
Could it be the group head isn't taking in enough water somehow, or the piston could be adjusted to drawer in more water?
Any help hugely appreciated :)
It's possible the piston has come loose, which would reduce the draw volume in the chamber. In that case you would have to dismantle the group and inspect the piston itself. Technique matters as well: if your coffee is fine or dense in the basket, then water takes a little longer to permeate the puck, and you may want to keep the lever at its apex for longer - or try the "Fellini move" where you push the lever down slightly after filling the chamber, then raise it again to draw more water, and press to finish the extraction.
Intresting video!
Can you post the type of the balance, please?
The scale used in the video is an Acaia Lunar espresso scale, which can be found on our site here: prima-coffee.com/equipment/acaia/lunar
That has to be the sexiest looking espresso machine I've ever seen. And you could tell by the expresso he made that it has to taste fantastic. Believe me I prefer one of those machines than a modern one. When it comes to Expresso machines analog always gives the best expresso I don't care what anybody says.
Thanks for the video. Can you please tell me where I can find a 49mm dosing funnel? I have not been able to source one on any search. Thanks.
I must be doing something wrong though, pulling the lever down I feel like I will break it! VERY hard to pull down. I got new / specific grind coffee from an Italian machine/coffee supplier that sells them/knows what I have. Any ideas? Or is it just SERIOUSLY hard to pull down?
You might consider replacing the gaskets in the grouphead. I had a similar issue which was resolved with a simple gasket replacement.
Cakep banget ni mesin ☕️
Hey, I've got a Pre-Millenium Europiccola and I'm kinda unsure how to work out whether the temperature in the boiler is correct. How do you deal with that because your shots look really fantastic.
Nice video btw
Hi Louis. Unfortunately I don't have a precise response for you, as for me mostly it's been a matter of actually getting a feel for the machine and how it performs throughout the heating and use cycle. I've found that this machine pulls at right about the right temperature when it's been allowed to preheat on Max mode for about 10-15 minutes, then allowed to come down to pressure after a quick purge of the steam wand. I've seen other La Pavoni owners have placed temperature gauge strips directly on the group head to gauge the approximate heat that way. Neither way is perfectly precise, but having some sense of the actual temp could be a great help. I've actually found that my shots stay fairly consistent despite not having a real temperature readout, and the first shot or two are usually pretty good if I've got the coffee otherwise dialed in. After that, things get a bit too hot and the flavor can change quite a bit.
Ahh yeah I have similar way of getting the temperature, which is to put it on max until the safety valve goes off and then pull a shot. But to be honest, I quite like the fact that there are no gauges on it because it's quite minimalist! I'll give your method a shot and see how it works out. Cheers for the help :)
good video, what size hole did you drill in th acorn nut?
Steve says it was either 1/16 or 1/32.
Hi,
Thanks for a great video. Were do buy a dosing funnel for my old europiccola (1991) like you have in the video?
Thanks
I'm not sure exactly where Steve got his red one, but I was able to find another one online that's similar: coffee-sensor.com/product/la-pavoni-stainless-steel-grind-dosing-funnel-49-and-51mm/
I bet that is a great cup of coffee. Thanks.
Cheers! ☕
it's available in Bangladesh?
Hey, thanks again, like any great movie, you see something new every time. I just landed a part time job with a new cafe, and am happy to be back in the saddle behind a Marzocco, and after just using my Europiccola this past year, I'm better for it, especially with your advice and knowledge. Now when you got that stainless steel 6mm acorn nut, what size hole was drilled in it? Do you know the thread pitch? I have a few hardware stores in my area, access to a drill press, and an indexed drill bit set.
I used a 6mm-1.0 nut (label on the bag). Used the smallest drill bit I could get labeled “for hard metal”. Drill with high speed and low pressure...patience is key. I also found that I needed Teflon tape to keep steam from leaking past the threads. Good luck.
@Ed Ebel I just got the nut today! Without making you try to dig up the bit you used, would you say it's about the same size hole in the original tip that has 3? Also, would you say the tip having only one hole is more important than scrutinizing the size as I just did? I have a bit of a machinist in me, and full access to a machine shop. Gonna make a tamper next, I think.
I don’t think I could get any smaller than a 1/16”. If you can get a 1/32” or a 1mm it might work better. Milk steams quickly even with the single hole. Remember the Teflon tape. For a tamper I use a Joe Frex clutch mechanism tamper set at 14 with a 49mm base. The clutch gives a more consistent and repeatable tamp.
Thanks, I have some really tiny ones. I can always go bigger. Got plenty of teflon tape. Now I need to figure out what these clutch mechanism tampers are all about! Never heard of them!
Its actually called the “Technic” handle. I first saw them in Germany and bought two. When you reach the pressure that you’ve dialed in, the handle “breaks” similarly to the way a torque wrench gives when you reach the torque level that’s dialed in. You can get different sized bases. After the Technic, I can’t see using anything else. Should catch on soon over “here”. Been using them for a couple of years now.
I have a new LP Europiccola; I find the shot warm and pretty small. Should I lever some hot water through the head before I attach the strainer? I have been allowing the machine to heat up at least 15 minutes to heat the housing to which the strainer is attached; the coffee shot is hot and full flavored.. NOTE the steam from nozzle for heating milk will burn you pretty good if you blow steam from it into a cloth while wiping the milk residue off. Thanks for tvideo.
I really like these types of machines, but do you have to be so precize about everything to get a good coffee?
Precision and measurement are not required for great coffee, no. You can still learn and get a feel for how to make a good cup without a scale. However, we find that more precise measurements and techniques tend to pay off with improvements in consistency and take a lot of the guesswork out of diagnosing when something is wrong. It all comes down to preference; if you are satisfied with your coffee and don't feel like you need to add a scale into the mix, then keep up what you're doing! Enjoying what you make is what matters most in the end.
Can you show how you fill the water tank, maybe an estimate on how much time it takes to heat it and what routines you have for cleaning after you made your espresso? Or routines of maintenance? That would be interesting to know...
matyourin As you see, there's a big black screw on top of the tank to open it and fill it with water. Heating process should take about 15 mins maybe (you have to control temperature all the time in old machines anyway, because they will overheat easily).
There's not a lot of cleaning or maintainence to do. In case you want to change the rubber seals...which is maybe once a year at max, you can quite easily disassemble the whole machine with common tools and grease the seals.
Cleaning after use is just letting some more hot water run through and maybe use a brush.
After you have used it a few times, you will be able to estimate how much water to put in. Just unscrew the top, put a funnel into the hole and pour in water.
Emptying the water can be kind of a hassle. We have very hard water where I am and so I do not like to let the water sit in the machine for more than a few hours. After the machine has cooled, you unscrew the top, pick it up, flip upside down over the sink and pour out the water. Work the handle up-and-down a few times to get the water out of the head.
Good luck!
An easy way to know if the seals need maintenance is to do the following: After pulling a shot and steaming milk, close the steam valve. You can remove the portafilter. But you want the machine/water to be hot when you close the steam valve. As the air in the tank cools it will begin to contract creating a vacuum. The vacuum will attempt to suck in air. If your group head seals are in good condition, the vacuum will not be able to draw air past them and the piston will get sucked up. This will cause the lever to go up. On my machine this takes about 20-30 minutes to happen. If the lever does not go up, time to replace the seals.
Could anyone point me in the direction of precision 49mm baskets and bottom less portafilters? Same for the red 49mm dosing funnel used in the video?
Thanking you in advance
I have a 1972 La Pavoni Europiccola. Very very similar to yours. I added a pressure gauge and a single hole tip on the steam wand. I love it. I really enjoyed seeing your overall method. It gives me ideas. Are you hooked up to a 110 or 220v power source? Mine is hooked up to a 110v Standard US, but It takes a little longer to heat up on high.
Aaron Brown what process did you follow to add the gauge?? I have a 72 as well.
I got it here on e-bay. www.ebay.com/itm/PRESSURE-GAGE-ADAPTER-SET-FOR-LA-PAVONI-EUROPICCOLA-BRASS-STAINLESS/201656637535 . You mention what year and color your machine is and the guy send you the correct one. Just took plumbers tape and a crescent wrench.
Does the pressure gauge allow you to adjust pressure, or just monitor it?
Just monitor it.
I want that!
I know this is an old video, but any idea what size basket Steve is using? I would struggle to get that much head room on a 15g dose without compressing the puck to an impenetrable point! I am also wondering what size hole was drilled in the blind nut for a steam tip, and what thread the nut was (although may vary between machines).
It is likely the double basket that’s included with the machine. Unfortunately I can’t answer the second part of your question.
I am a espresso coffee drinker,I may not be the best espresso maker but I love it so much I have several difrent kind of espresso machine, me n my fam enjoy having a great espresso maybe twice or three times a day, and I tell you this machine is beyond far the best I've ,beside the delonghi magnifica wich is an awesome espresso machine,I have a question how come the machine says made in Italy 🇮🇹 but when I go online for parts it comes from Sofia BG, I know theirs some that originator there don't know what kind or haven't looked it up yet,but yes I bought one last month and already replace all the seals in capsule and ohh boy they get Grimy,inside so I agree with you on that replace to keep them nice and clean,thank you for the classes to be able to do a great shot.awesome presentation God bless.
I want this machine soooooo baaaad!!!
First, the dosing funnel. That’s so cool! Instantly, it clicked: why don’t I try one of these for my caffettiera?! Yes, it’s true. I’m painstakingly slow.
I surely would’ve loved to have seen the crema develop as you pour the espresso. Talk about a total bummer. Then, the cappuccino froth line. Double bummer.
You wouldn’t mind giving us another La Pavoni instructional using clear glass, would you?
Sloppy Jalopy caffettiera? That’s a Moka Pot, right? The stove top - forward slash - electric coffee maker?
Imran Troncelliti yes, that is correct-o-mundo! Good job!
I also love my la Pavoni, but seem to be doing something wrong lately - the lever is very hard to pull down. Is this because there is too much pressure build up or too much water has been let into the group head? Thanks for any suggestions.
It sounds like you may need to adjust your grind. Coarsening your grind should take care of the problem or if you use slightly less coffee in the basket that should help as well! If you try those suggestions and still have problems please let us know and we can troubleshoot some more!
@@primacoffeeequipment Thanks - in the meantime I started to use the larger basket instead of the small one, and also to bring the lever up more quickly. That seems to have solved it. I had read somewhere that one should bring the lever up very slowly but that seems to allow too much pressure to build up.
great informative video but why don’t you pre-flush before attaching the porta filter? It seems in other demos of La P they pre-flush.