Thank you so much for this video Dave, the comments reveal how incredibly snobby coffee people can be, but your gracious replies to them modeled for me the way I might respond to them myself if I ever make videos. I was considering purchasing this machine. I have been getting into coffee and tea as part of a self care/mental health thing, and this looked challenging and esthetic enough to be a kind of rewarding activity for that purpose. But I was wondering if it would not be too much of a hassle. Your video was informative and helped me in that small way. So again, thank you for making it.
Thanks for the comment! Certainly brightens ones day to have some positive feedback so thank you! (I’m not even a coffee drinker I just wanted to make a video with my new gimbal! 😆)
All of the comments and no one focused on the most important thing: did you enjoy the coffee that you made? It certainly looked like you did, and what a great backdrop for enjoying the process of making a delicious and unfussy morning coffee!
Thank you for the video . La Pavoni makes a classic. I would highly recommend grinding your own whole beans. Even if it’s a hand grinder. Taste will be even better than what you’re drinking now.
Great video. I love pavonis. Treat yourself to a good grinder. It will allow you to sample other coffees and get best results from your favorite beans.
My take on the video.. A guy making coffee that he enjoys, in a wonderful place. No doubt there is another guy spending far more time weighing, tamping, buffing and obtaining perfection in a subsiding house in Detroit.
Interesting that you're probably the only bloke I've seen who doesn't recommend using a scale to weigh the amount of coffee going into the bucket. Good on you :)
Thanks for the input! Just making a quick basic coffee at home. This video was more designed to show friends coming to the house how to use the machine and Give me a chance to work on making a video! Not trying to be professional in any way!
If you are not using a scale to weigh the beans, then you have no consistency. When you are tamping, place the portafilter on the edge of the counter. This will make it much easier to apply the proper amount of direct pressure, and it won’t damage the portafilter. You can also get a good stainless steel manual grinder for a reasonable price, and you can grind your beans fresh daily. This will give your espresso an even better flavor. If you are going to pre-grind your beans, I would recommend using some type of air tight storage container in order to preserve the freshness of the beans.
@@robfromga2 unfortunately, no. If heating was enough medical equipment sterilization would be cheaper. And the outside will remain at the milk temperature. If the milk does not get hot enough to kill all bacteria, then residue and bacteria can grow in the scratches.
I'll most likely be doing it your way...go to Chamonix and aim for a delicious espresso by feel. If it comes out bad and terribly inconsistently bad I'll get more scientific. Until then, I've got more personably valuable ways to spend my life than the study or hobby of coffee. I see and respect the comments and watched many vids and even enjoy them, but I'm perfectly happy with this poster's method (except for letting it get too hot and over tapping the basket after tamping - that's an adjustment that doesn't require too much effort - maybe I'll get a temp strip). Anxiously awaiting my Pavoni.
That’s for a well thought out comment! This machine actually only gets used for a few months a year at the moment. A travesty I know! The expense of a grinder isn’t worth it..
@@DaveSearle You can get a great manual grinder for 200 bucks. Look for 1zpresso JE Plus. It has the same burrs as Kinu m47, yet costs half the price. It also implies a very nice patent of magnets repelling the cup with a slight twist instead of a screw.
The water for the draw comes from the bottom of the pressurized boiler. It is appropriately 100c. For the steaming, the steam is drawn off the top of the boiler. It's not water (in it's liquid form, at least).
@@Keifsanderson Thanks for your explanation. In my Sylvia switching to steaming entails a four minute of additional water heating. I don’t know what temperature the water is for brewing but I doubt it’s so close to boiling. So, I am surprised that the Pavoni bruise with water that is at or near boiling.
@@DaveSearle awesome. Thanks. I have one that belonged to my grandpa. I want to clean it up and give it to my dad cause he was with my grandpa back in the 80s when my grandpa bought it. Thought it’d be a great present. I plugged it up and it turns on but doesn’t heat up. Not sure if it’s because of the US outlet voltage. In the US we use 120v and in Italy they use 240v Would the voltage have anything to do with not making the water hot? If you happen to know.. if not that’s fine.
Some tips to maybe refine the use of the Pavoni Espresso machine: 1) Better use freshly ground coffee 2) Try not to overheat the machine, perform cooling flushes 3) Take a better measure for the amount of coffee 4) Do not circle the tamper while tamping, do not tap the basket after tamping. This will destroy the integrity of the puck. 5) Eaaaasy with the lever, remain it upright once it was pulled, as there is already water preinfusing the puck, otherwise you may destroy the already instable puck 6) Try to use a microfibre cloth instead of a scratchy green sponge to clean the steamer.
Mama Mia, eh, take it easy, its like being an artista, with your Pavoni, you paint it the way you like it, he paints his own cappucino the way he like it...Capish.. Bruno may have something to tell you later....
@@xpez9694 no my friend, it's not about art but good caffe. This is probably not a good caffe. People might get a wrong advice when they who want to learn how to handle the Pavoni. This way they will not be satisfied with the results and end up with a damaged macchina. That's what the comments are for.
@@anakakaka omg. Mussolini dictating the laws of un cafe??? LOL.... try to be lighthearted about your preferences and peoples preferences. Obviously, it wasn't hot tar because he showed us his cappuccino. Perhaps at a barista championship he wouldn't have qualified for the finals but it definitely wasn't terrible piss either. In any case, you make a good case for refining the tasks, which are also well documented on you tube and the bazillion bloggers who think they are the Picassos of cappuinnos! My comment was a light hearted comment about your delivery...Think on these ideas for less adversarial reactions - How can empathy be used as a persuasive tool when communicating?
bonjour, je n'arrive pas a faire fonctionner ma machine, voici ce qui se passe: ruclips.net/video/MXKeTWjoA08/видео.html quelqu'un aurais une idée de ce qui se passe?
hi. tried to use your tutorial and it didn’t work. for this reason i opened the water chamber to check if there was water and it exploded and i am burnt and i blame you james.
After 2 years I hope that you took a grinder If not, 50% or more, loss of quality It's your machine and you use it as your want, but from my point of you, adding milk to nice shot, is a wasted shot, or at least, you don't need europicolla for that, there are other machines better for that, that cost less
I think you guys are mistaking this video of a guy trying to show friends how to use a machine at home to make a quick easy coffee with something more professional.
I quit watching after seeing the bought ground coffee and not even weighing the coffee. Cannot controll variables this way, however, La pavoni is an excellent machine.
It’s probably still good. LPE is very forgiving. The pull looked good. The resistance was right. He had a temp surfing procedure which he can repeat. He had a lever procedure which he can repeat. I learned differently, but I would still suggest, if you have a LPE try his formula and see how it works. Home Barista has tons of OCD La Pavoni rituals. Part of the fun.
Not the way to make good espresso. Weigh the grounds. Use fresh roasted coffee beans and a burr grinder, dial the shot in. your machine is not the same as the one at the store. Your shot looks watery in the mug. You have a great machine but not getting anywhere near what it is capable of doing.
I work in a café and I also don't think it was ideal. But using pre-ground coffee at home is just so much easier. I am much more relaxed with my methods when I'm making my own daily cup at home and I'm not at work. Also "fresh roast" can be misleading to say. The freshly roasted beans should be rested for 2 weeks for the best flavor. The first week is especially a big no-no. I'd much rather drink a 3 month old roast than a 3 day old. Keep enjoying your coffee Dave!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Great video, purchased the machine 7 years ago….Used it about 20 times. Your video prompted me to start using it again.
Thank you so much for this video Dave, the comments reveal how incredibly snobby coffee people can be, but your gracious replies to them modeled for me the way I might respond to them myself if I ever make videos. I was considering purchasing this machine. I have been getting into coffee and tea as part of a self care/mental health thing, and this looked challenging and esthetic enough to be a kind of rewarding activity for that purpose. But I was wondering if it would not be too much of a hassle. Your video was informative and helped me in that small way. So again, thank you for making it.
Thanks for the comment! Certainly brightens ones day to have some positive feedback so thank you! (I’m not even a coffee drinker I just wanted to make a video with my new gimbal! 😆)
Excellent instructions. Looks great!
Well done looked like a great delicious shot. Thanks for the tips 👍
Watching this video makes me want to visit Chamonix and stay at your place. Thank you for sharing!
All of the comments and no one focused on the most important thing: did you enjoy the coffee that you made? It certainly looked like you did, and what a great backdrop for enjoying the process of making a delicious and unfussy morning coffee!
Thanks for your comment! That’s how it should be. Non fussy!
This looks fun to do plus it Looks delicious. Thank you for the video!
It was!
Thank you for the video . La Pavoni makes a classic. I would highly recommend grinding your own whole beans.
Even if it’s a hand grinder. Taste will be even better than what you’re drinking now.
This is Kins "holiday machine" it only get used for a few weeks a year. We might invest in a grinder one day!
@@DaveSearle decent grinder > La Pavoni machine
Super enjoyable, what a great ritual!
Excellent clear explanation.
Thanks! Appreciate a nice comment!
New La Pavoni user here.
Thank you for this!
Highly informative, nice personal affectations
After watching this I was able to make a good cup of cappuccino with the Pavoni! Thanks Dave and Kinloch.
Cool Latte Art. Thumbs up..
You’re a big boss ❤️❤️❤️ , nice shot 💜💜💜
Great video!
Thanks!
You're the man Dave!
Thanks Phillip!
Great Video!👍
Glad you enjoyed it!
Thank you! Great video!
Excelente Dave!!! Me acabo de comprar una Pavoni . Abrazo !
Hola xd, le hiciste alguna modificación, algo que necesite saber al momento d cómprame una¿? soy bastante noob en esto.
@@pheg0r.ta1da entiendo que te compraste y querés que te asesoren al respecto ?
Great video, thanks!
Glad you liked it!
Love this good explained
Great video. I love pavonis. Treat yourself to a good grinder. It will allow you to sample other coffees and get best results from your favorite beans.
I like your video. Thank you!
Thanks for watching!
Yeah I'm sold
👍
My take on the video.. A guy making coffee that he enjoys, in a wonderful place.
No doubt there is another guy spending far more time weighing, tamping, buffing and obtaining perfection in a subsiding house in Detroit.
What a weird out of place swipe at people who have less money than you.
@@DesmondNaranjoIt was a swipe at the people who criticised his technique.
Always wipe and purge steam arm immediately before and after use !
Interesting that you're probably the only bloke I've seen who doesn't recommend using a scale to weigh the amount of coffee going into the bucket. Good on you :)
Why over complicate it!
Don't tap the basket after tamping. It will add cracks that another tamping will not correct.
Excellent !!!!!
Bellissimo panorama scorge da quella finestra! Ottimo cappuccino!
Thanks!
Great video, ty.
Weighing the coffee is necessary, one of the most important steps.
Thanks for the input! Just making a quick basic coffee at home. This video was more designed to show friends coming to the house how to use the machine and Give me a chance to work on making a video! Not trying to be professional in any way!
Quick question, how long do you have to wait until you empty the coffee grounds and start the new shot?
I hope you usually wipe down the steam pipe right after using it and give a quick purge afterwards, got a little nervous there. ;)
If you are not using a scale to weigh the beans, then you have no consistency. When you are tamping, place the portafilter on the edge of the counter. This will make it much easier to apply the proper amount of direct pressure, and it won’t damage the portafilter.
You can also get a good stainless steel manual grinder for a reasonable price, and you can grind your beans fresh daily. This will give your espresso an even better flavor. If you are going to pre-grind your beans, I would recommend using some type of air tight storage container in order to preserve the freshness of the beans.
Thanks for the tips
Never clean a steam wand with a green pad. It will make tiny scratches that are perfect for bacteria to breed
Does that go for all aluminium or similarly soft metals?
Thanks for the tip!
You don't think the blazing hot temps of steam kill the bacteria? Lol
@@robfromga2 unfortunately, no. If heating was enough medical equipment sterilization would be cheaper. And the outside will remain at the milk temperature. If the milk does not get hot enough to kill all bacteria, then residue and bacteria can grow in the scratches.
Do your mean not to use green pad to do the dishes then?
I'll most likely be doing it your way...go to Chamonix and aim for a delicious espresso by feel. If it comes out bad and terribly inconsistently bad I'll get more scientific. Until then, I've got more personably valuable ways to spend my life than the study or hobby of coffee. I see and respect the comments and watched many vids and even enjoy them, but I'm perfectly happy with this poster's method (except for letting it get too hot and over tapping the basket after tamping - that's an adjustment that doesn't require too much effort - maybe I'll get a temp strip). Anxiously awaiting my Pavoni.
That’s for a well thought out comment! This machine actually only gets used for a few months a year at the moment. A travesty I know! The expense of a grinder isn’t worth it..
@@DaveSearle You can get a great manual grinder for 200 bucks. Look for 1zpresso JE Plus. It has the same burrs as Kinu m47, yet costs half the price. It also implies a very nice patent of magnets repelling the cup with a slight twist instead of a screw.
Holy fuck this shit almost killed me. Opened the top while there was still pressure and shit blew up lmao
So, just learning...looks like you made a cafe latte not a cappuccino..What's the diff?
Good video, interesting that you don’t flush water through before pulling the shot.
Nice
Thanks
Can coffee nerds just cut chase to the point? I'm looking for this video like i'm figuring out how to unfreeze my pc
Nice machine. But I would recommend a scale to weigh the ground coffee and yield
Why wouldn't the process require a different temperature water within the boiler for the draw and steaming steps?
The water for the draw comes from the bottom of the pressurized boiler. It is appropriately 100c. For the steaming, the steam is drawn off the top of the boiler. It's not water (in it's liquid form, at least).
@@Keifsanderson Thanks for your explanation. In my Sylvia switching to steaming entails a four minute of additional water heating. I don’t know what temperature the water is for brewing but I doubt it’s so close to boiling. So, I am surprised that the Pavoni bruise with water that is at or near boiling.
when you tap the porta filter on the side you lose your puck. I love your place for sure. Was the coffee good? Thats what matters
do you put water inside where the black nozzle is?
Yeah the big black nozzle unscrews and you can pour water into the chamber.
@@DaveSearle awesome. Thanks. I have one that belonged to my grandpa. I want to clean it up and give it to my dad cause he was with my grandpa back in the 80s when my grandpa bought it. Thought it’d be a great present. I plugged it up and it turns on but doesn’t heat up. Not sure if it’s because of the US outlet voltage. In the US we use 120v and in Italy they use 240v Would the voltage have anything to do with not making the water hot? If you happen to know.. if not that’s fine.
@@ez591 Sorry I don't know...
@@DaveSearle that’s fine. Thanks!
When I need coffee beans I bop down to Montecarlo and pick them up, well actually I have my driver bop down and pick them up, I am a busy guy.
Is it able to be in a small coffee shop?
No. Domestic use only,.
Great video. Can you adjust the volume of espresso? I would like to have a little more in my cup. Thanks
Sorry I'm not sure! I'm not the expert.
👍👍 nice
Thanks
It’s too bad that you did not show the espresso ☕️ with the beautiful crema. I wanted to see how you did with the espresso part.
How many shots is the water tank capable of making?
Sur ce modèle le réservoir contient 0,6 litre
I dont quite get the point is using such a nice machine and putting per-ground coffee in it?
It’s to make a perfectly fine cup of coffee.
Where is Xiamen e ?
Like professional coffee makers for less money
Is that the standard three-hole steam wand tip on there or a different one? It looks different.
Not sure!
@@DaveSearle you can see if the wand has three holes or one. Usually is 3, but I've read that people prefer a modified with one.
So I basikly 5 cups og Coffee, before you got to the Milk...
so many comments about a scale to wight but im wondering that no one tell him the truth about a grinder and how necessary that is for a good coffee !
TRUTH
Thanks for the tips.
It’s called a La Pavoni my friend.
La Pepperoni
@@xpez9694 XD
Some tips to maybe refine the use of the Pavoni Espresso machine:
1) Better use freshly ground coffee
2) Try not to overheat the machine, perform cooling flushes
3) Take a better measure for the amount of coffee
4) Do not circle the tamper while tamping, do not tap the basket after tamping. This will destroy the integrity of the puck.
5) Eaaaasy with the lever, remain it upright once it was pulled, as there is already water preinfusing the puck, otherwise you may destroy the already instable puck
6) Try to use a microfibre cloth instead of a scratchy green sponge to clean the steamer.
👍 Some good tips thank you! perhaps work on your delivery though...
Mama Mia, eh, take it easy, its like being an artista, with your Pavoni, you paint it the way you like it, he paints his own cappucino the way he like it...Capish.. Bruno may have something to tell you later....
@@xpez9694 no my friend, it's not about art but good caffe. This is probably not a good caffe. People might get a wrong advice when they who want to learn how to handle the Pavoni. This way they will not be satisfied with the results and end up with a damaged macchina. That's what the comments are for.
@@anakakaka omg. Mussolini dictating the laws of un cafe??? LOL.... try to be lighthearted about your preferences and peoples preferences. Obviously, it wasn't hot tar because he showed us his cappuccino. Perhaps at a barista championship he wouldn't have qualified for the finals but it definitely wasn't terrible piss either. In any case, you make a good case for refining the tasks, which are also well documented on you tube and the bazillion bloggers who think they are the Picassos of cappuinnos! My comment was a light hearted comment about your delivery...Think on these ideas for less adversarial reactions - How can empathy be used as a persuasive tool when communicating?
@@xpez9694 you are probably right. It wasn't written very nicely. Sorry for that, Dave. Still the points I made remain valid.
*This video was a HUGE stress for someone who has OCD...*
Sorry to hear that!
Ehi man, you do not have the grinder. Where do you want to go?
This machine gets used for a few weeks every year... it’s a holiday home machine hence we can get away with no grinder
bonjour,
je n'arrive pas a faire fonctionner ma machine,
voici ce qui se passe: ruclips.net/video/MXKeTWjoA08/видео.html
quelqu'un aurais une idée de ce qui se passe?
Tamper mm?
hi. tried to use your tutorial and it didn’t work. for this reason i opened the water chamber to check if there was water and it exploded and i am burnt and i blame you james.
Get better soon!!!!!
hahaha
After 2 years I hope that you took a grinder
If not, 50% or more, loss of quality
It's your machine and you use it as your want, but from my point of you, adding milk to nice shot, is a wasted shot, or at least, you don't need europicolla for that, there are other machines better for that, that cost less
My eyes hurts watching this video ☹️
Thank you I am having a fit
I think you guys are mistaking this video of a guy trying to show friends how to use a machine at home to make a quick easy coffee with something more professional.
I quit watching after seeing the bought ground coffee and not even weighing the coffee. Cannot controll variables this way, however, La pavoni is an excellent machine.
It’s probably still good. LPE is very forgiving. The pull looked good. The resistance was right. He had a temp surfing procedure which he can repeat. He had a lever procedure which he can repeat. I learned differently, but I would still suggest, if you have a LPE try his formula and see how it works. Home Barista has tons of OCD La Pavoni rituals. Part of the fun.
@@laurencegoldman4639 i can tell you the basket is underfilled. not getting max pressure as a result
I understand
Thats bad espresso. Fresh grinding, enough pressure is pretty important..
Not the way to make good espresso. Weigh the grounds. Use fresh roasted coffee beans and a burr grinder, dial the shot in. your machine is not the same as the one at the store. Your shot looks watery in the mug. You have a great machine but not getting anywhere near what it is capable of doing.
Thanks for the input!
I work in a café and I also don't think it was ideal. But using pre-ground coffee at home is just so much easier. I am much more relaxed with my methods when I'm making my own daily cup at home and I'm not at work.
Also "fresh roast" can be misleading to say. The freshly roasted beans should be rested for 2 weeks for the best flavor. The first week is especially a big no-no. I'd much rather drink a 3 month old roast than a 3 day old.
Keep enjoying your coffee Dave!
This is not how to....lmao
Ok great, thanks!
the crema was crap
Sorry man but no
Ok!