*We just retired a 10 year old Keurig, similar to the new one **MyBest.Kitchen** the old one had a LCD display, but this new one seems like it is a little better as far as features. Turn it on, load it up, press the button and wait for the cup to fill. Much quieter than the old one. The amount*
Brilliant video, would love to know more about your PID controller, how/where/who can install one, and whether it can be installed on other machines (I have an Elektra Semiauto)...also, brilliant choice of music !!
Filtering your water won’t prevent scale. Softening water is what prevents scale - it’s caused by calcium in the water, which won’t filter out with a Brita or similar.
You shouldn't be drinking coffee that early, if you need a bit of help to get up, you should be drinking green tea. Coffee doesn't help wake you up, it just makes you feel less sleepy. If you need help waking up, green tea will help with not just removing some of the drowsiness, but also kickstarting the metabolism.
That was awesome. My wife and I don't even drink milk. Just black drip coffee from our Bunn machine, or espresso shots when we seldom go to a coffee shop. We have a Bunn drip brewer but I love buying freshly roasted specialty coffees from many different roasters. It's all about the bean flavor to me. This machine would be all we would need. Plus give you a little exercise too. Thanks for sharing!
i guess im asking the wrong place but does someone know of a tool to get back into an Instagram account?? I was dumb forgot the login password. I would appreciate any help you can give me.
Haha thanks! It is pretty calming. I have been keeping watch on craigslist/ebay for a while before I pulled the trigger. You might just find a good deal sometime!
Can I ask why do you extract the espresso into one cup and then pour it into another? You leave half the oil/crema in the other cup! I see some cafes doing this. It seems totally crazy to me...
Yes, I don't understand this part of the Routine either, seems like for all the effort to get to that point your leaving lots of goodness behind, please explain the reason....
Let me premise that I am Italian, so my expectation on a cappuccino is very high. I did many cappuccini (plural of cappuccino in Italian :-)) but I didn't cath why don't you brew the coffee directly in the cup, where you will add the milk. I mean, decanting/pouring the coffee from one cup to the other you lost part of wonderfully aromatic cream you got from a (slow but great) brewing. Secondo thing: we normally use a very thick porcellain cup pre-heated (if you can't before brewing coffee, spill some hot water in the cup. This will warm up the cup). And we, firstly, prepare milk, then we brew coffee (with authomatic coffee machine is done simultaneously) and immediately we add the milk in the cup.
The PID controller is fascinating. What intrigues me about the La Pavoni makers is, everyone who has one speaks highly of it - but nobody simply uses it as it was out of the box, they always modify it. (Also, that looks like a rather unpleasant burn on your hand. I hope it is fully healed now.)
i think that's part of the fascination, that it's hobbyist/hacker friendly and easily customizable. (also thanks for the concern on the hand, it was an allergic reaction, not a burn haha)
@@esyu-eq4hw Do you feel it's a good device out of the box? I've never learned how to do that kind of electronics work, so it's a little intimidating to see all these modified machines.
Hasufin Heltain the pressure used to foam milk comes out of three pipe holes. It’s an easy fix. Just to screw it out and replace it. Other than that it works great from the start
It's a good joke, however noone obliges one to have a cappuccino every morning - some even 20 minuets one can always set the alarm earlier - lastly, the rule of having a cappuccino only in the morning is not mandatory. And I'm Italian lol. We even joke about this, cos they go crazy about it in Rome (so tourists then stick to it to be kinda "overitalian") but in the real one hometown of coffee, where by the way espresso was actually invented and release, that is Turin, no café will give strange stares for asking for a cappuccino at any hour :)
If one is a coffee lover then, any machine and tecnique will be good for the freetime, afternoon or even evening. I don't own one of these yet (and would like to), I've settled for coffee with a napoletana/cuccumella (a flip drip coffee pot unique to italy, you guys check it out on yt), very "chocolatey" and really the best method i know to have a proper (but also big) cuppa with no cream but a strong, fabulous coffee perfume ( what in Italian is in fact "aroma")... it takes some 10 minutes in all - but unlike moka (and i suppose espresso either?) it is very good even when cold, for some 7-8 days (and then re-heatable in a second :) ). So a long-taking method can really be skipped to match superfast agendas :) - just sayin', thoughts will be very welcome :)
@@kimurafrank They definitely are! Paired with a good grinder and freshly roasted beans (I use medium roasted, between 4-20 days since roast). The most enjoyable espressos and piccolo lattes I've had in my life.
It's decided, I'm upgrading to a custom PID setup. Would you be willing to open source your code? I've seen you branched it from Barrett's, yet I think that the screen interface makes for a better UX.
it really just takes about 3 seconds or so of introducing air, the rest of the air will be introduced as the wand is steaming under the surface of the milk. That was my issue in the beginning when steaming milk, thinking I needed to get more air, before sinking the steam wand in.
Great video style, relaxing music choice and the manner in which you've perfected your coffee. The good thing about this is being able to have a great coffee whenever you like in a relaxing environment. I'm sure you would make many friends.
HI, I got this machine and when you lift the handle there is water coming out !! And when you lift it, there is no liquid coming out… I don't understand. Plus the pressure of your machine seem a lot more heavy. My machine does not create creamer at all. Help! Thank you
Hi, great video and so relaxing - I'm reminding that, because with the other questions in the other comment, i actually forgot to ask you:) : what grinder is that one? It might take a little to grind it but looks good quality and precise! :)
You might want to stretch the milk longer to make it more suitable for latte art. The time of stretching should be a bit longer than the time of mixing/swirling from numerous videos I've watched.
I've been trying different ways to balance stretching/mixing, but usually I feel like the steam from the pavoni is fast but doesn't have a lot of force, therefore it stretches too quickly but needs more time to properly mix. I'll see if I can make it work by stretching more and maybe in smaller increments!
I use the triple hole tip still, and use a thermometer, but i find that if i stretch the milk till around 15-20degrees (celsius), usually around 8-10 seconds, then vortex until 50degrees with smaller quantities of milk (120-180ml) or 60 with larger quantities, the milk usually ends up perfect temperature and consistency every time. A bit specific but a rough guideline for an alternative method for those with a standard setup pavoni. I’m using a newer professional model for reference.
Hi, awesome video - and music setting and everything :) pleasure to subscribe :) well... i would have a couple questions... how heavy the machine is? Something like, 8-10 kg? I just wonder if I ever need to move it from a place, if it can stay in a big backpack (volume yes, but weight - just asking - i'm not finding it on google easy). The other thing i wonder is, hiw much electricity it does actually "drink up" to brew an espresso. On the internet they say something about the 30-45 seconds these machines take (not just LaPavoni, but in general, 1000-1500 w), so it would be little. BUT because they have to warm up the water (and in this case, there's the milk foamer too the working), for a few whole minutes, then it might really get to more kwh's consumed? Just asking :) thanks so much!
Hi e.syu, I build a setup like the one from Barret.. I have a question, how do I calibrate the pressure transducer. And something else, are you willing to share the code, I like your display a lot and would like to add it ti my setup. I hope to hear from you. Han
Interesting you only pulled 20g in that time. Realize it’s only 14 in, but have you tried running the grind a little coarser? Maybe pull 28 in that same time and see how you like it?
The video doesn't show this but, you should purge the steam to make sure that any trapped air doesn't effect your pre-infusion or give you a false pressure reading. Also lift the handle before inserting the portafilter to ensure that you do not disturb the coffee bed/puck .
hey! not really, if you have somewhat of an affinity with arduino and interfacing with some electronics, and writing a little bit of code. I took inspiration from barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/, and worked off the base code that he provided
Very good job! I’m looking for a method to measure the level of water in the tank of Lapavoni. I wonder if measure the pressure inside the tank it’s the correct way?how does it work your diy pid controller?
He man! Thanks. I mostly got inspiration from this blogpost: barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/ which probably does a better job at explaining what is happening.
Stumbled across your video. Nicely filmed. I had a LP many moons ago but have since moved onto a Bezerra Strega. I still miss the simplicity of the LP which is then very interesting you've added a PID to it. Finally I'm in east bay and love Linea Coffee! Ping me if you ever want a cup!
Very nice video, Why didn't you put the pressure guage on the brew head so you can find the pressure that gives you the best espresso. I'm trying to do the same thing. may I ask what type of pressure transducer you used.
Thanks man! I actually DO have that addon now. When I filmed this I didn't have the special piston that allows me to install a pressure gauge on the brew head (it has to be hollow so that the pressure can reach the gauge). The transducer was one from Amazon, I tried to find the one with the specs closest to the one the author of the original blogpost used, link here: barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/
Do you take into account ageing of beans and ambiant temperature variations for your grind? Only asking because you seem very interested in math and that is the only uncontrolled variation i could see. Great video btw.
He is dumping milk in anyway. It doesn't matter if he transfers it or not. Besides, crema disappears naturally within a couple of minutes, which is about the time he needs to prepare his milk.
Could I ask if you have replaced the steam wand on your Pavoni? Reviews online always mentioned that the original steam wand is bad but you seem to be doing find with it.
Hey man! Yea I did get one of those single hole steam tips (the one out of the box has 3 holes). The single hole makes it easier to form vortex in the milk because it is uni-directional and the hole is a little bigger which makes it slightly more powerful.
Lots of reviews will say that you need the single hole but the triple hole works really well also, you just need to have the right amount of milk in the right sized jugs 👍🏼
Sebastian Sanchez - i use a 360ml jug for single cups of coffee, if i’m making 2 at a time i use a 600 ml jug, although to be honest you get the best results on a la pavoni doing one cup at a time and using the milk straight away so i rarely use the 600ml jug. I use around 150-180ml of milk in the 360ml jug so roughly just under half full, and the same with the larger jug, roughly half full. I use rhinowares professional jugs which work really well. Hope that helps!
hey! Its a la pavoni europiccola, you could find one used on ebay for around 500-600 usd. new ones go for around 1000 depending on which model you get, but fundamentally the different models are pretty similar.
0.7 bars is usually enough to get enough water into the grouphead for me! If you find that you aren't getting enough water into the grouphead I suggest looking into something called the 'fellini maneuver', its basically adding a half pull before your main pull. It's a method commonly suggested by other pavoni users even though I've never needed to use it.
I would love to buy a La Pavoni but they’re so expensive! Maybe some day I’ll splurge...they’re so cool looking. It’ll go nicely next to my Technovorm.
Recommend you find one "for parts/not working" that just doesn't have rust or is claimed to heat up/not tested. Then buy a gasket kit and refurbish. It's really not difficult at all. You can find a Euro for $250 range and a gasket kit for $35.
*We just retired a 10 year old Keurig, similar to the new one **MyBest.Kitchen** the old one had a LCD display, but this new one seems like it is a little better as far as features. Turn it on, load it up, press the button and wait for the cup to fill. Much quieter than the old one. The amount*
I hereby award this guy the Internet for the day. He won it fair and square.
The zen approach to this video, not to mention this SETUP is exactly what I needed.....
Brilliant video, would love to know more about your PID controller, how/where/who can install one, and whether it can be installed on other machines (I have an Elektra Semiauto)...also, brilliant choice of music !!
I love the aesthetic of this video. It's weirdly calming in a way.
Filtering your water won’t prevent scale. Softening water is what prevents scale - it’s caused by calcium in the water, which won’t filter out with a Brita or similar.
Correct
Nice Video. Would be great to have more info on your PID ,Leveler, etc. and parts you are using not listed. Thanks!
Same here
Same here
Same
same here
Same
It begs the question ..how to you go through all that without an expresso first.
It begs the question, where does espresso have an X?
@@juanpalese7224 In France
@@juanpalese7224 Its funny because in my country expresso means ex convict and people still say it like that
You shouldn't be drinking coffee that early, if you need a bit of help to get up, you should be drinking green tea. Coffee doesn't help wake you up, it just makes you feel less sleepy. If you need help waking up, green tea will help with not just removing some of the drowsiness, but also kickstarting the metabolism.
@@danielnilsson8994 absolument pas.
Lovely. Beautiful work on the PID controller too.
Now this is the proper way to make a morning coffee! I can not wait for my own La Pavoni to arrive.
That was awesome. My wife and I don't even drink milk. Just black drip coffee from our Bunn machine, or espresso shots when we seldom go to a coffee shop. We have a Bunn drip brewer but I love buying freshly roasted specialty coffees from many different roasters. It's all about the bean flavor to me. This machine would be all we would need. Plus give you a little exercise too. Thanks for sharing!
A man of sophistication. That’s commitment!
That custom PID is fantastic! Would you share a electronic part list?
i guess im asking the wrong place but does someone know of a tool to get back into an Instagram account??
I was dumb forgot the login password. I would appreciate any help you can give me.
@Dariel Walker Instablaster =)
Where is the pressure sensor? Did you have to drill a hole in the boiler?
This is so pleasing to watch. A La Pavoni is on my wishlist, seems like a such nice routine to have in the mornings
Same here, on my wishlist - Not if you are in a hurry to get to work
@@IXtremos666 I meannn... I'm that annoying person that will wake up earlier than usual just to make coffee
Haha thanks! It is pretty calming. I have been keeping watch on craigslist/ebay for a while before I pulled the trigger. You might just find a good deal sometime!
@@esyu-eq4hw Nice, good tip! Thank you
@@esyu-eq4hw can I ask what budget am I looking at if I want to copy your setup? From scale to espresso machine, like everything
love the little control box that I assume you made! One little thing that I noticed was that I think you have Bar and kPa mixed up
Can I ask why do you extract the espresso into one cup and then pour it into another? You leave half the oil/crema in the other cup! I see some cafes doing this. It seems totally crazy to me...
Yes, I don't understand this part of the Routine either, seems like for all the effort to get to that point your leaving lots of goodness behind, please explain the reason....
Hey super impressed with your Expresso pull, was reading past comments is there a link to the PID gauge modification tech. You designed?
Let me premise that I am Italian, so my expectation on a cappuccino is very high. I did many cappuccini (plural of cappuccino in Italian :-)) but I didn't cath why don't you brew the coffee directly in the cup, where you will add the milk. I mean, decanting/pouring the coffee from one cup to the other you lost part of wonderfully aromatic cream you got from a (slow but great) brewing.
Secondo thing: we normally use a very thick porcellain cup pre-heated (if you can't before brewing coffee, spill some hot water in the cup. This will warm up the cup). And we, firstly, prepare milk, then we brew coffee (with authomatic coffee machine is done simultaneously) and immediately we add the milk in the cup.
Thanks for the tips! Yea I did notice that, and have started to extract the espresso directly into the cup that I will be drinking from.
Chill bruh
that s 100000 % the correct way as you say... hot cup and dont change it for a cold one ... siiii mi noni e italiano
Very much enjoyed! Would love to learn more about the construction of your pressurestat PID setup.
Thanks! I'll find time to post more detailed info on it
@@esyu-eq4hw please do!
can u give us how to make custome pressure PID ?
itll be great....
I love ur coffee morning routine
The PID controller is fascinating. What intrigues me about the La Pavoni makers is, everyone who has one speaks highly of it - but nobody simply uses it as it was out of the box, they always modify it.
(Also, that looks like a rather unpleasant burn on your hand. I hope it is fully healed now.)
i think that's part of the fascination, that it's hobbyist/hacker friendly and easily customizable. (also thanks for the concern on the hand, it was an allergic reaction, not a burn haha)
@@esyu-eq4hw Do you feel it's a good device out of the box? I've never learned how to do that kind of electronics work, so it's a little intimidating to see all these modified machines.
Hasufin Heltain the pressure used to foam milk comes out of three pipe holes. It’s an easy fix. Just to screw it out and replace it. Other than that it works great from the start
Nice morning routine. :-)
But how do you manage once you got family or friends coming over to your spot and wanting a cappuccino?
Wow, it's great this guy could retire so young. 😂
John Harfouch Yeah cause there's no way I could spend that much time before getting out on schedule.
Way faster than driving to a Starbucks and waiting around
It's a good joke, however noone obliges one to have a cappuccino every morning - some even 20 minuets one can always set the alarm earlier - lastly, the rule of having a cappuccino only in the morning is not mandatory. And I'm Italian lol. We even joke about this, cos they go crazy about it in Rome (so tourists then stick to it to be kinda "overitalian") but in the real one hometown of coffee, where by the way espresso was actually invented and release, that is Turin, no café will give strange stares for asking for a cappuccino at any hour :)
If one is a coffee lover then, any machine and tecnique will be good for the freetime, afternoon or even evening. I don't own one of these yet (and would like to), I've settled for coffee with a napoletana/cuccumella (a flip drip coffee pot unique to italy, you guys check it out on yt), very "chocolatey" and really the best method i know to have a proper (but also big) cuppa with no cream but a strong, fabulous coffee perfume ( what in Italian is in fact "aroma")... it takes some 10 minutes in all - but unlike moka (and i suppose espresso either?) it is very good even when cold, for some 7-8 days (and then re-heatable in a second :) ). So a long-taking method can really be skipped to match superfast agendas :) - just sayin', thoughts will be very welcome :)
Just got a 30 year old Europiccola myself. I really like your setup with the wooden handle, i was aiming for that as well. :D
is it worth paying the price? i'm thinking about buying one myself too.
@@kimurafrank They definitely are! Paired with a good grinder and freshly roasted beans (I use medium roasted, between 4-20 days since roast).
The most enjoyable espressos and piccolo lattes I've had in my life.
Where did you get the pid setup? Also, is your steam wand tip 1 or 3 holes?
I made my own PID! haha a couple people have asked about it. I use the single tip steam hole (1.2mm diameter.)
Fabulous video. Actually I've been using both Pavoni and Apollo, but your Pavoni is totally beyond my imagination...
Thanks yo! :^)
Solid machine for the price, 5/5 would buy again.
It's decided, I'm upgrading to a custom PID setup. Would you be willing to open source your code? I've seen you branched it from Barrett's, yet I think that the screen interface makes for a better UX.
How in the world did you get cappuccino-level foam with only 3 seconds of stretching??
it really just takes about 3 seconds or so of introducing air, the rest of the air will be introduced as the wand is steaming under the surface of the milk. That was my issue in the beginning when steaming milk, thinking I needed to get more air, before sinking the steam wand in.
What a beautiful video
Great video style, relaxing music choice and the manner in which you've perfected your coffee.
The good thing about this is being able to have a great coffee whenever you like in a relaxing environment. I'm sure you would make many friends.
Very calm and aesthetic!! I love it!
this has a similar vibe to a video i recently watched of a guy hand making croissants------the outcome was immaculate just like this
Can you link this video?
@@sahanddilmaghani7340 ruclips.net/video/rfwjnBeV11k/видео.html :)
Jenny Logan thanks!
Amazing video! What the dispositive to regulate the pressure on the LaPavoni machine? It looks outstanding 🤩
HI, I got this machine and when you lift the handle there is water coming out !! And when you lift it, there is no liquid coming out… I don't understand. Plus the pressure of your machine seem a lot more heavy. My machine does not create creamer at all. Help! Thank you
Hi, great video and so relaxing - I'm reminding that, because with the other questions in the other comment, i actually forgot to ask you:) : what grinder is that one? It might take a little to grind it but looks good quality and precise! :)
You might want to stretch the milk longer to make it more suitable for latte art. The time of stretching should be a bit longer than the time of mixing/swirling from numerous videos I've watched.
I've been trying different ways to balance stretching/mixing, but usually I feel like the steam from the pavoni is fast but doesn't have a lot of force, therefore it stretches too quickly but needs more time to properly mix. I'll see if I can make it work by stretching more and maybe in smaller increments!
I use the triple hole tip still, and use a thermometer, but i find that if i stretch the milk till around 15-20degrees (celsius), usually around 8-10 seconds, then vortex until 50degrees with smaller quantities of milk (120-180ml) or 60 with larger quantities, the milk usually ends up perfect temperature and consistency every time. A bit specific but a rough guideline for an alternative method for those with a standard setup pavoni. I’m using a newer professional model for reference.
Hi, awesome video - and music setting and everything :) pleasure to subscribe :) well... i would have a couple questions... how heavy the machine is? Something like, 8-10 kg? I just wonder if I ever need to move it from a place, if it can stay in a big backpack (volume yes, but weight - just asking - i'm not finding it on google easy). The other thing i wonder is, hiw much electricity it does actually "drink up" to brew an espresso. On the internet they say something about the 30-45 seconds these machines take (not just LaPavoni, but in general, 1000-1500 w), so it would be little. BUT because they have to warm up the water (and in this case, there's the milk foamer too the working), for a few whole minutes, then it might really get to more kwh's consumed? Just asking :) thanks so much!
Hi e.syu,
I build a setup like the one from Barret.. I have a question, how do I calibrate the pressure transducer.
And something else, are you willing to share the code, I like your display a lot and would like to add it ti my setup.
I hope to hear from you.
Han
Interesting you only pulled 20g in that time. Realize it’s only 14 in, but have you tried running the grind a little coarser? Maybe pull 28 in that same time and see how you like it?
Reddit brought me here and I am very glad I clicked. Really cool video sir and excellent looking setup 👍
John Thanks man, means a lot to me!
How much voltage does this put out? Is this 110v/1000w?
Coffee is not poured into another cup. Cappuccino is made in a bowl in which espresso is made. By pouring into another cup you have lost the foam.
The video doesn't show this but, you should purge the steam to make sure that any trapped air doesn't effect your pre-infusion or give you a false pressure reading. Also lift the handle before inserting the portafilter to ensure that you do not disturb the coffee bed/puck .
There is no feeling more intense than starting over..
I am curious about the custom pressure PID machine, can you give me advice?
Excellent video Sir. I'm interested in the PID controller you added on, was it difficult to do? Do you have any temperature issues?
hey! not really, if you have somewhat of an affinity with arduino and interfacing with some electronics, and writing a little bit of code. I took inspiration from barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/, and worked off the base code that he provided
Thank you
So how does the deal with the knob on it change the pressure how does it work with brewing when it’s all controlled by the lever?
Hand grinder, naked portafilter, manual lever espresso machine. No shortcuts hey! Looks great
Very good job! I’m looking for a method to measure the level of water in the tank of Lapavoni. I wonder if measure the pressure inside the tank it’s the correct way?how does it work your diy pid controller?
He man! Thanks. I mostly got inspiration from this blogpost: barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/ which probably does a better job at explaining what is happening.
Good jazz in the background
Damn that was one of the better slides
Stumbled across your video. Nicely filmed. I had a LP many moons ago but have since moved onto a Bezerra Strega. I still miss the simplicity of the LP which is then very interesting you've added a PID to it. Finally I'm in east bay and love Linea Coffee! Ping me if you ever want a cup!
Really nice video. What is this cool device you regulate the boiler pressure with and where can I get one :D ?
Hey man! It's a PID device I built myself with an arduino!
Subscribed in the hopes that you make a how to video on the PID controller
this funnel looks really high quality, where did you find this one?
I hope that's not a burn on your hand from the tank. It does get scalding. Nice job on the video.
Very nice video, Why didn't you put the pressure guage on the brew head so you can find the pressure that gives you the best espresso. I'm trying to do the same thing. may I ask what type of pressure transducer you used.
Thanks man! I actually DO have that addon now. When I filmed this I didn't have the special piston that allows me to install a pressure gauge on the brew head (it has to be hollow so that the pressure can reach the gauge). The transducer was one from Amazon, I tried to find the one with the specs closest to the one the author of the original blogpost used, link here: barrettsprojects.wordpress.com/2018/04/22/la-pavoni-pid-pressure-temperature-mod/
Thanks a lot for the link, I will be waiting for your next video.
Beatiful! Thank you!
Hello Buddy , I really Liked this video. This is the best process I liked.
Do you take into account ageing of beans and ambiant temperature variations for your grind? Only asking because you seem very interested in math and that is the only uncontrolled variation i could see.
Great video btw.
can you tell more about the PID controller? Please
Why did you edit out the part where you went out back to milk the cow? 🐄
Please uploade more dude... need to know what's up with that custom pressure PID
why transfer the coffee and lose all that crema instead of brewing directly into the serving cup ?
He is dumping milk in anyway. It doesn't matter if he transfers it or not. Besides, crema disappears naturally within a couple of minutes, which is about the time he needs to prepare his milk.
@@itsFisch crema is emulsified oil, it’s still there after the air has escaped from it.
Nice! Did you have to adjust the stock pressurestat to allow you to go up to 1.5 bar?
I did yea, I maxed out the stock pressurestat
Quick question. Why did you pull your shot in a different cup than the one you drink from? Why not pull the shot in the cappuccino cup immediately?
Those leftover stuck on the previous cup, kind of waste
freezaxp yeah right
Could I ask if you have replaced the steam wand on your Pavoni? Reviews online always mentioned that the original steam wand is bad but you seem to be doing find with it.
Hey man! Yea I did get one of those single hole steam tips (the one out of the box has 3 holes). The single hole makes it easier to form vortex in the milk because it is uni-directional and the hole is a little bigger which makes it slightly more powerful.
Lots of reviews will say that you need the single hole but the triple hole works really well also, you just need to have the right amount of milk in the right sized jugs 👍🏼
@@makesy-5327 What would you recommend the right size of milk and jug to be? I'm trying to get microfoam with the 3 hole tip too.
Sebastian Sanchez - i use a 360ml jug for single cups of coffee, if i’m making 2 at a time i use a 600 ml jug, although to be honest you get the best results on a la pavoni doing one cup at a time and using the milk straight away so i rarely use the 600ml jug. I use around 150-180ml of milk in the 360ml jug so roughly just under half full, and the same with the larger jug, roughly half full. I use rhinowares professional jugs which work really well. Hope that helps!
very pretentious 10/10 loved it
Watching From The Philippines!! 🇵🇭
@e.syu what is the accessory you use to stir the coffee at 2:00 in the video?
Very good video!
Where can I buy this machine??
How much is it?
hey! Its a la pavoni europiccola, you could find one used on ebay for around 500-600 usd. new ones go for around 1000 depending on which model you get, but fundamentally the different models are pretty similar.
What’s that fancy pressure thing
His right hand shows, how dangerous these kind of machine can be
Love this video! Where do you get your bottomless portafilter from?
I got mine from Taiwan LA Pavoni shop, there's a page on facebook
Why do you change cup before serving th emilk? thx
lovely vid!
Hope you are staying safe, this was a very pleasant video to watch.
Thanks man! I'm all good here. Stay safe as well!
Cappucino or latte ?? 🤔
Where did you get your milk jug?
great relaxing video. you need to be a real coffee euthusiast to devote this much of time (and space) to espresso 🙂
Gordan Babić ㅔㅐ
Oh boy, that's not even the tip of the iceberg for coffee enthusiast XD
Can someone please tell me what the dial thing is that was used to set the pressure? Thanks
Oh man is that a steam burn on his hand??
I HV been using LP for 4 years and I haven't had a decent crema like yours. I'm super jeolous :-(
it also depends on the type of beans you're getting! darker roasts and fresher roasts usually produce more crema
may I know what is the name of that concave silver thing when you pour ground coffee to the portafilter? Where to get it?
Dosing Funnel ? theres lots of different ones available on the interwebz, just make sure you get the right size for your portafilter
is 0.7bar enough to get water to grouphead or you modded in there too?
0.7 bars is usually enough to get enough water into the grouphead for me! If you find that you aren't getting enough water into the grouphead I suggest looking into something called the 'fellini maneuver', its basically adding a half pull before your main pull. It's a method commonly suggested by other pavoni users even though I've never needed to use it.
can we get any data on this pid please
Nice video mate but you’ve left your crema in the first cup when you poured into the second cup.
What's wrong with that?
Jelly Man Kelly nothing of course, but I like to actually drink the Crema, not leave it.
Beautiful setup.
Thanks man!
How much of a difference does the pressure PID make?
honestly I can’t speak too much for the PID portion but being able to adjust the pressure on the fly is pretty important
Amazing video can't wait to see more :)
Hi gamergurl love the vid :3
also what is the estimated water temperature in the boiler at 0.7 bar ?
Great stuff, looking forward for more video
Please from where can I have manual espresso machine?
Lovely video
I would love to buy a La Pavoni but they’re so expensive! Maybe some day I’ll splurge...they’re so cool looking. It’ll go nicely next to my Technovorm.
Recommend you find one "for parts/not working" that just doesn't have rust or is claimed to heat up/not tested. Then buy a gasket kit and refurbish. It's really not difficult at all. You can find a Euro for $250 range and a gasket kit for $35.
haha by the time you make the dam coffee you will already be awake ahahahahah
haha true
What is the price for the espresso machine and brand.
hey! its a la pavoni europiccola, new one runs about 1000 usd but you can probably find used ones on ebay for half or less