I love that you screwed up but still posted the video to show the mistake. More helpful than a lot of videos I've seen with many more views. One question I have: When I pull the shot on my La Pavoni, it takes some strength to pull the lever *up*. Like, if I were to simply pull up the handle, I would lift the unit off the table (there's that much resistance). Is that normal? If not, why would it be so difficult to pull the lever up? This is only when the unit is under pressure and ready to go; when it's cooled down the lever moves freely.
Thank you for the feedback, glad you liked the video. From your description isounds it might be n aligment issue but I am not sure. Usually it is the other way around, when cold it is hard to move and easy when hot. Might be time for a tune up. Thanks -Y
It can happen on new machines, not only Pavoni but most of the brands. If it's new, contact the seller and see if they have any warranty and then can help. Could be the gaskets are dry, even though its new, it could have been sitting in storage for a while... Worth checking
Any recommendations for a home use grinder that can be adjusted in order to determine the proper grind setting? I don't want one of the big ones that is designed for restaurant use. Also, what's better, electric or manual? Burr or blade grinder? Also, the green range on the gage in the video is different from the gages that attach to the sight glass. Thanks!
I prefer electric flat burr grinders, there are some good optioned out there, Rancilio came out with a new one and Eureka has a nice selection. Good luck!
I was wondering if I should buy a La Pavoni. I don’t think all these “experts” are helping the company. If anything it just makes it look like a big risk to buy one of them. I remember using a lever espresso machine many years ago, may have been a la pavoni but the shot was awesome regardless for a first time ever. I didn’t even know there were this kind of espresso machines (much less using one) and I fell in love with espresso because of that shot. Now, I don’t even know if I should get one. This “experts” make it look like rocket science. For now I am just going to stay with my No-lever espresso machine. Oh well!
We mainly do these videos to show the owner of the machine it works after the repair and we don't have the time to make every shot "perfect on camera" but yes, when we need to pull a good shot, we make sure to use all the necassey tools. Thank you!
@@ozespresso I just want to know the truth, whether these machines do actually deliver high quality espresso; otherwise I'll shoot for a real, high quality espresso machine in the $900 range instead of wasting $500 on a Zen experience that won't deliver
@@abueloraton When choosing an espresso machine it really depends on the user's drink preference. Some folks don't froth milk at all, some like to have the option to pull 5-10 shots if they have family over. Altogether the Pavoni is a good machine for the price and can last many years, also it holds it's value if you ever want to sell it. It is more suitable for skilled users that like the manual control. Hope this helps!
@@abueloraton Correct, in older models the portafilter is even smaller. As I said, it is a very specific machine for espresso drinks. To my opinion, the best value for money machines E61 Heat Exchanger machines with a 58mm portafilter.
The problem of Making your espresso with too fine ground Grounded coffee, Will most likely cosing a long time for The water to pass through the coffee and eventually...You get burned coffee!
Yes, it is true that if you wait too long and grind too fine, it will end up with burned coffee but pre infusion is an essential part of making delicious espresso, especially with lever machines.
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Thanks for showing how to help the water get through when the grinds are to fine, and to know when you have to much pressure. This was very helpful.
I love that you screwed up but still posted the video to show the mistake. More helpful than a lot of videos I've seen with many more views.
One question I have:
When I pull the shot on my La Pavoni, it takes some strength to pull the lever *up*. Like, if I were to simply pull up the handle, I would lift the unit off the table (there's that much resistance). Is that normal? If not, why would it be so difficult to pull the lever up? This is only when the unit is under pressure and ready to go; when it's cooled down the lever moves freely.
Thank you for the feedback, glad you liked the video.
From your description isounds it might be n aligment issue but I am not sure. Usually it is the other way around, when cold it is hard to move and easy when hot. Might be time for a tune up. Thanks -Y
@@ozespresso that's weird because the machine is only a month old
It can happen on new machines, not only Pavoni but most of the brands.
If it's new, contact the seller and see if they have any warranty and then can help.
Could be the gaskets are dry, even though its new, it could have been sitting in storage for a while... Worth checking
Man makes the best crema I’ve ever seen - certainly better than anything I’ve pulled and then calls it “good but not too good” lmao Nice video!
Thank you so much!
Thanks for the tips about the pressure. Most other videos do not contain that info.
Glad it was helpful!
Any recommendations for a home use grinder that can be adjusted in order to determine the proper grind setting? I don't want one of the big ones that is designed for restaurant use. Also, what's better, electric or manual? Burr or blade grinder? Also, the green range on the gage in the video is different from the gages that attach to the sight glass.
Thanks!
I prefer electric flat burr grinders, there are some good optioned out there, Rancilio came out with a new one and Eureka has a nice selection. Good luck!
I was wondering if I should buy a La Pavoni. I don’t think all these “experts” are helping the company. If anything it just makes it look like a big risk to buy one of them. I remember using a lever espresso machine many years ago, may have been a la pavoni but the shot was awesome regardless for a first time ever. I didn’t even know there were this kind of espresso machines (much less using one) and I fell in love with espresso because of that shot. Now, I don’t even know if I should get one. This “experts” make it look like rocket science. For now I am just going to stay with my No-lever espresso machine. Oh well!
where can i find that boiler pressure gauge?
Stefanoparts in Portland OR
Where can one find a pressure gauge like this?
You can try the folks at Stefano's Espresso in Oragon
Where can i find manometer like this one
I belive espresso parts dot com shuld have them
You should stir it with a little spoon before tasting it.
I will let @jameshofman do it for me lol :)
Süper.
Did you even weigh the coffee grind and the coffee cup, time your shot? You should use a chronometer whenever you time anything.
We mainly do these videos to show the owner of the machine it works after the repair and we don't have the time to make every shot "perfect on camera" but yes, when we need to pull a good shot, we make sure to use all the necassey tools. Thank you!
@@ozespresso I just want to know the truth, whether these machines do actually deliver high quality espresso; otherwise I'll shoot for a real, high quality espresso machine in the $900 range instead of wasting $500 on a Zen experience that won't deliver
@@abueloraton When choosing an espresso machine it really depends on the user's drink preference. Some folks don't froth milk at all, some like to have the option to pull 5-10 shots if they have family over. Altogether the Pavoni is a good machine for the price and can last many years, also it holds it's value if you ever want to sell it. It is more suitable for skilled users that like the manual control. Hope this helps!
@@ozespresso But it uses one size small basket, 52 mm, right? 14 grams maximum serving per basket
@@abueloraton Correct, in older models the portafilter is even smaller. As I said, it is a very specific machine for espresso drinks. To my opinion, the best value for money machines E61 Heat Exchanger machines with a 58mm portafilter.
The problem of Making your espresso with too fine ground Grounded coffee, Will most likely cosing a long time for The water to pass through the coffee and eventually...You get burned coffee!
Yes, it is true that if you wait too long and grind too fine, it will end up with burned coffee but pre infusion is an essential part of making delicious espresso, especially with lever machines.
Not a great shot, sorry!
True, it is not the best but the workflow is correct :)
Haha. 💯 For trying.
My dream espresso machine.