Great video! As a LaPavoni user, I really appreciate this type of content and it is very helpful to me in understanding how to explore the machine. Just one comment on pronunciation: “turbo” in English is pronounced “terr-bo” not with a long “u” or “oo” sound. I thought you were saying “tour bus shot” at first, and was about to Google that! Thank you, I have subscribed.
I been watching La Povoni video for a while and learning u had more videos on it then the original one I seen. Don’t have the money for one now but one day soon I’d love to have one as a secondary machine to play with on weekends.
La Pavoni is a great machine to have but not the easiest to make a video about. I was never really happy with my previous attempts until my newest one. If you haven’t already, check it here ruclips.net/video/x1rpeBhhkUE/видео.htmlsi=YH_gB2_uP8_gz1q- If you are in UK I listed my La Pav on EBay recently.
Hi Jack, love it when you try all your fancy grinders with your LP! Great to have your perspective on a manual lever vs a Decent. I suspect the throw of your piston needs to be adjusted a bit. Getting 25-26g out is on the low side. If your piston is adjusted high, you'll end up with more trap air and less room for water inside the group. A cool mod for this is Coffee Sensor's Air Buster that allows the trapped air to be redirected out of the group and allows more room for water, therefore a larger yield. 40-45g possible without a Fellini. Odyssey ARGOS has a similar feature I believe. Anyways, It would be a fun experiment for someone with all your cool toys and it'd also make a great video ;) Cheers!
Thank you very much for watching. You are right I should play with piston. I watched few videos about it but it looks too complicated. On average I get 26g, 32 top. I don’t want to do anything too invasive in case I need to sell it.
Hi Jack. Nice video. You might want to try a hybrid of these shots: infuse for 1-2 seconds at 6 bar so that water is distributed into the puck (the grind should be optimized to allow uniform beading at the bottom of the basket with this 6 bar hit) , followed by a completely passive bloom for 25-30 seconds, then ramp to desired pressure and pull the shot. I find this strikes a great balance of body and flavours.
Great video Jack, thanks! It’s certainly possible to experiment a lot with a lever. I should be getting my Argos in a few months, and plan to use it as a direct lever, so this video was very relevant to me. I expect to be experimenting similarly.
Thanks for watching anyway 😁. Just remember I made a mistake with turbo shot- it should be pulled at 6 bar pressure. Next time I will show you blooming and Slayer shots.
When I first got into making espresso at home in 94 I bought a LaP. It takes a lot of practice and a good grinder, it’s possible to squeeze out some amazing shots. It’s a lot of work, but I love it. I still have my LaP and it’s still working just fine, 1000’s of shots and it’s holding up. Great video! We need Wafo baskets for the LaP!!💪
Thank you for watching and sharing your story. Not sure about Wafo. What I heard from the guy, he said that for smaller baskets it doesn’t make much difference and we can as well stick with IMS. Having said that, I would love to experiment with different baskets for sure.
@@mycoffeeshow111 I agree 100%, I was just joking around a bit with Wafo. However about 4 years ago I did take my LaP out (it had been put away for a few years) and I weighed the 2 baskets I got with it in 94 they were about 3.5g different from each other-seemed like a lot. Back in 94 who knew? Scales? What’s that? Everything was by “feel”. So I ordered a new set of baskets, I always use 2 baskets with the LaP as the shots are smaller and using 2 also helps as the first shot is cooler than the 2nd. Mix them together and seems to balance things out. Anyways I got my new baskets-they didn’t have a brand name, or any identifying feature. However they looked higher quality and weighed the exactly the same. They worked much better than the set that came with the machine. I can tell by looking and weighing them which are which. Found them on Amazon. I’d love to know the name of them to share with you. Wasn’t expensive at all and noticeably better. This is what made me aware of baskets, and the huge difference they make. It’s amazing what I’ve learned using a LaP over the last 29 years. My primary machine now is a Sanremo Opera2 and it takes almost zero skill to make perfect coffee. Not as satisfying. Cheers
@@EricPetersen2922 very interesting story. My La Pavoni came with very cool looking IMS baskets. Most of the time I use 15g but sometimes play with 20g basket as well. What do you think would be the best style of shot for light roast? I am thinking about recording video about Slayer type shot.
@@mycoffeeshow111I have used very few light roast coffees in my LaP. I did manage to make some taste very good. But not with any predictability. I used a MAX and would play with the grind size so I got a bit more resistance on the lever making it a longer pull by 5-10 seconds. Approaching choking out the machine makes any coffee taste bad. Also fast shots-turbo’s never tasted good to me either. It’s a lot of words to describe the “feeling” a shot that liked more pressure on the lever yet flowed seemed best for lite roast and a hair faster for dark. Since you have the grinders to achieve this you’ll be able to make use of this. When I first got my LaP such grinders didn’t really exist. Also when I heat it up, for lite toast I let it get 5-7c hotter than I do for dark. Which again is a narrow window. Thermal stability isn’t there with the LaP I have, it gets too hot for any coffee very quickly. Again by feel is the best way. I have pulled the best coffees of my life with that machine and the worst, sometimes back to back. One thing that’s consistent is it’s not consistent. You will get good and bad coffee with it, that’s been my experience over the years. With my Opera2 it’s the opposite. I can’t get a bad shot with good beans. The LaP’s are a art to use, not a science. It’s all by feel. And occasionally I still burn myself on mine. I have the europiccola (which I used for a few months) and then got the Professional which I’ve used since 94 on & off. Once I left it stored for years with the water in it, to my surprise when I opened it-it was just fine. Like it had been used the day before. I cleaned it out real good anyways. Never replaced the seals in it-yet. It started dripping a bit on the warm up this last few months. Amazing it’s lasted this long with zero maintenance, I do take good care of it, I never let it get too hot or leave it on after use. Play around with it, and don’t expect any repeatable results and you’ll have good coffee!! Cheerd
@@EricPetersen2922 thank you very much for your insights. I agree with everything you said, especially the inconsistent nature of LP. That is why I try to use the same pressure profile so at least I can eliminate one variable. Next LP video we will pull blooming espresso
I may have unintentionally been doing similar Lindonium style shots with light roasts on my Pavoni as well as my ECM Synchronika sometimes. Maybe I originally was trying to emulate that profile and forgot it just became something I do now. I can't remember but that's possible!
I’m sure I haven’t invented that. Possibly I have seen something similar on YT and once I got Decent I named it Londinium shot 😛. Anyway, it works great almost always.
Hmmm, that is a tricky question. La Pavoni gives me on average more body, Decent is much more consistent. Both great matches. I will have to sell one soon and still not sure which one.
hello! I have old question that important for me, and I think for other also some time ago, when I'm fill water I saw green to dark oxidation it's dangerous for health ? can I keep water for next using, or I must always drain water ? I hope you get time to answer!
La Pavoni is made of brass and it does oxidise. The same happens in most espresso machines with brass boilers and group heads. I don’t think you need to worry about that.
Oxidation on brass is normal and wanted. You can keep the water no issues. Brass has exellent anti-bacterial properties and very robust in wet envrioments. It´s just unpopular nowadays because it´s heavy and much more expensive compared to steel.
You are absolutely right. I shouldn’t call it turbo. That is exactly what happens when I do not follow the script. Luckily for me most people only watch the first 3 minutes so not many will notice.
@@mycoffeeshow111 Sorry........Why I feel so guilty that I left this message. I seldom make turbo shots, just wanna know if my memory is correct. Well, my cremina hasn't pressure gauge, I only practice 30seconds blooming phase for any light roast with lever slightly pulled down.
@@louisazou412 thank you for that. Great lesson of humility for me b4 I win WBC next year😛 I blame it on Decent, where you just press the button and don’t think much about pressure or anything. Are you planning to put pressure gauge on yours at some point?
@@mycoffeeshow111 It would be great fun to watch a live show if you participate WBC next year!😉 Although there's a version of pressure gauge for Cremina available now on Coffee Sensor, but I'm a little bit reluctant to touch anything on my machine yet. Maybe in the future when I need to fix or exchange any part of the Cremina, then I will install one.
Great video! As a LaPavoni user, I really appreciate this type of content and it is very helpful to me in understanding how to explore the machine. Just one comment on pronunciation: “turbo” in English is pronounced “terr-bo” not with a long “u” or “oo” sound. I thought you were saying “tour bus shot” at first, and was about to Google that! Thank you, I have subscribed.
@@ModularLanding Thx for watching! My kids try to correct my pronunciation all the time. Not sure if much can be done but will try for sure.
I been watching La Povoni video for a while and learning u had more videos on it then the original one I seen. Don’t have the money for one now but one day soon I’d love to have one as a secondary machine to play with on weekends.
La Pavoni is a great machine to have but not the easiest to make a video about. I was never really happy with my previous attempts until my newest one. If you haven’t already, check it here ruclips.net/video/x1rpeBhhkUE/видео.htmlsi=YH_gB2_uP8_gz1q- If you are in UK I listed my La Pav on EBay recently.
Hi Jack, love it when you try all your fancy grinders with your LP!
Great to have your perspective on a manual lever vs a Decent.
I suspect the throw of your piston needs to be adjusted a bit. Getting 25-26g out is on the low side. If your piston is adjusted high, you'll end up with more trap air and less room for water inside the group.
A cool mod for this is Coffee Sensor's Air Buster that allows the trapped air to be redirected out of the group and allows more room for water, therefore a larger yield. 40-45g possible without a Fellini.
Odyssey ARGOS has a similar feature I believe.
Anyways, It would be a fun experiment for someone with all your cool toys and it'd also make a great video ;)
Cheers!
Thank you very much for watching.
You are right I should play with piston. I watched few videos about it but it looks too complicated. On average I get 26g, 32 top. I don’t want to do anything too invasive in case I need to sell it.
Hi Jack. Nice video. You might want to try a hybrid of these shots: infuse for 1-2 seconds at 6 bar so that water is distributed into the puck (the grind should be optimized to allow uniform beading at the bottom of the basket with this 6 bar hit) , followed by a completely passive bloom for 25-30 seconds, then ramp to desired pressure and pull the shot. I find this strikes a great balance of body and flavours.
Thank you. That would be kind of blooming espresso. I put it on the list. I also want to do a Slayer style shot
Great video Jack, thanks! It’s certainly possible to experiment a lot with a lever. I should be getting my Argos in a few months, and plan to use it as a direct lever, so this video was very relevant to me. I expect to be experimenting similarly.
Thank you for watching! I heard that they are already shipping first machines. Should be exciting time for you.
Very nice. Should not have watched this video at this time as I am Dying for an espresso now. Must go try the turbo shot tomorrow
Thanks for watching anyway 😁. Just remember I made a mistake with turbo shot- it should be pulled at 6 bar pressure. Next time I will show you blooming and Slayer shots.
When I first got into making espresso at home in 94 I bought a LaP.
It takes a lot of practice and a good grinder, it’s possible to squeeze out some amazing shots.
It’s a lot of work, but I love it.
I still have my LaP and it’s still working just fine, 1000’s of shots and it’s holding up.
Great video!
We need Wafo baskets for the LaP!!💪
Thank you for watching and sharing your story. Not sure about Wafo. What I heard from the guy, he said that for smaller baskets it doesn’t make much difference and we can as well stick with IMS. Having said that, I would love to experiment with different baskets for sure.
@@mycoffeeshow111 I agree 100%, I was just joking around a bit with Wafo.
However about 4 years ago I did take my LaP out (it had been put away for a few years) and I weighed the 2 baskets I got with it in 94 they were about 3.5g different from each other-seemed like a lot. Back in 94 who knew? Scales? What’s that? Everything was by “feel”.
So I ordered a new set of baskets, I always use 2 baskets with the LaP as the shots are smaller and using 2 also helps as the first shot is cooler than the 2nd. Mix them together and seems to balance things out.
Anyways I got my new baskets-they didn’t have a brand name, or any identifying feature. However they looked higher quality and weighed the exactly the same. They worked much better than the set that came with the machine.
I can tell by looking and weighing them which are which. Found them on Amazon. I’d love to know the name of them to share with you. Wasn’t expensive at all and noticeably better. This is what made me aware of baskets, and the huge difference they make.
It’s amazing what I’ve learned using a LaP over the last 29 years.
My primary machine now is a Sanremo Opera2 and it takes almost zero skill to make perfect coffee. Not as satisfying.
Cheers
@@EricPetersen2922 very interesting story. My La Pavoni came with very cool looking IMS baskets. Most of the time I use 15g but sometimes play with 20g basket as well.
What do you think would be the best style of shot for light roast?
I am thinking about recording video about Slayer type shot.
@@mycoffeeshow111I have used very few light roast coffees in my LaP.
I did manage to make some taste very good. But not with any predictability.
I used a MAX and would play with the grind size so I got a bit more resistance on the lever making it a longer pull by 5-10 seconds. Approaching choking out the machine makes any coffee taste bad. Also fast shots-turbo’s never tasted good to me either.
It’s a lot of words to describe the “feeling” a shot that liked more pressure on the lever yet flowed seemed best for lite roast and a hair faster for dark.
Since you have the grinders to achieve this you’ll be able to make use of this. When I first got my LaP such grinders didn’t really exist.
Also when I heat it up, for lite toast I let it get 5-7c hotter than I do for dark. Which again is a narrow window. Thermal stability isn’t there with the LaP I have, it gets too hot for any coffee very quickly. Again by feel is the best way.
I have pulled the best coffees of my life with that machine and the worst, sometimes back to back. One thing that’s consistent is it’s not consistent. You will get good and bad coffee with it, that’s been my experience over the years.
With my Opera2 it’s the opposite. I can’t get a bad shot with good beans.
The LaP’s are a art to use, not a science. It’s all by feel. And occasionally I still burn myself on mine.
I have the europiccola (which I used for a few months) and then got the Professional which I’ve used since 94 on & off. Once I left it stored for years with the water in it, to my surprise when I opened it-it was just fine. Like it had been used the day before. I cleaned it out real good anyways. Never replaced the seals in it-yet. It started dripping a bit on the warm up this last few months. Amazing it’s lasted this long with zero maintenance, I do take good care of it, I never let it get too hot or leave it on after use.
Play around with it, and don’t expect any repeatable results and you’ll have good coffee!!
Cheerd
@@EricPetersen2922 thank you very much for your insights. I agree with everything you said, especially the inconsistent nature of LP. That is why I try to use the same pressure profile so at least I can eliminate one variable.
Next LP video we will pull blooming espresso
I may have unintentionally been doing similar Lindonium style shots with light roasts on my Pavoni as well as my ECM Synchronika sometimes. Maybe I originally was trying to emulate that profile and forgot it just became something I do now. I can't remember but that's possible!
I’m sure I haven’t invented that. Possibly I have seen something similar on YT and once I got Decent I named it Londinium shot 😛. Anyway, it works great almost always.
So you prefer the Decent's Londinium profile and LM Leva profile, over the La Pavoni?
Cheers.
Hmmm, that is a tricky question. La Pavoni gives me on average more body, Decent is much more consistent. Both great matches. I will have to sell one soon and still not sure which one.
@@mycoffeeshow111 Keep the Decent
@@yskwong yeah, I am not getting many views with La Pavoni.
hello!
I have old question that important for me, and I think for other also
some time ago, when I'm fill water I saw green to dark oxidation
it's dangerous for health ?
can I keep water for next using, or I must always drain water ?
I hope you get time to answer!
La Pavoni is made of brass and it does oxidise. The same happens in most espresso machines with brass boilers and group heads. I don’t think you need to worry about that.
Oxidation on brass is normal and wanted. You can keep the water no issues. Brass has exellent anti-bacterial properties and very robust in wet envrioments. It´s just unpopular nowadays because it´s heavy and much more expensive compared to steel.
Wath boiler pressure are you using on your machine? 0,8?
Yes, around 0.8.
I thought turbo shot is pulled under pressure around 6bar. Am I wrong about that?🤔
You are absolutely right. I shouldn’t call it turbo. That is exactly what happens when I do not follow the script. Luckily for me most people only watch the first 3 minutes so not many will notice.
@@mycoffeeshow111 Sorry........Why I feel so guilty that I left this message. I seldom make turbo shots, just wanna know if my memory is correct. Well, my cremina hasn't pressure gauge, I only practice 30seconds blooming phase for any light roast with lever slightly pulled down.
@@louisazou412 thank you for that. Great lesson of humility for me b4 I win WBC next year😛 I blame it on Decent, where you just press the button and don’t think much about pressure or anything.
Are you planning to put pressure gauge on yours at some point?
@@mycoffeeshow111 It would be great fun to watch a live show if you participate WBC next year!😉 Although there's a version of pressure gauge for Cremina available now on Coffee Sensor, but I'm a little bit reluctant to touch anything on my machine yet. Maybe in the future when I need to fix or exchange any part of the Cremina, then I will install one.
How your Kaleido M1 is doing?
It is not easy to roast well but I keep practicing. I am editing video about it now- should be ready soon.
Cafelat robot next :D
If you send me one for tests, yes please.
6-7 bar is best for me. 8.5 bar result in bitterness.
Thx for sharing your experience!