little trick; if you need to refill the tank while it is hot you can use the steam wand to expel the pressure into the fresh new batch of cold water. That way the heat is actually not completely wasted as you are basically pre-heating the water that you will then fill your tank with!
It cools off pretty without venting. If you refill with room temperature water, it reheats very quickly, about as soon as steam pressure hits 1 bar! Caution - make sure steam pressure is gone before unscrewing the cap. You might save 1 minute venting…
I bought mine in Naples, Italy in 2000. It has travelled to UK, Falkland Islands, Chile and now has a home in NSW! I switch mine off after each pour and never had to change a thing. Only now in Sept 2022, I will look to completing a full service. Best Coffee machine ever for me, on so many levels. Preparation adds to mindfulness and gratefulness.
I've been using an automatic espresso machine for 10 years. I just purchased a new Pavoni. I've only pulled 6 shots so far. ALL have been excellent. Life is good. Great video.
To prevent the negative pressure potentially disrupting the puck, lift the lever first until you see water coming out of the grouphead. Back off a little until you see it stop dripping and then lock in the PF and gently pull up the lever to allow water to flow into the grouphead. That's the safest way to pull shots without setting yourself up for failure. Not only do you risk breaking the puck the way you did it, you could also lift the entire puck up which then creates that donut shape extraction you mentioned.
this method sucks. when your lever is halfway up, it is a cantilever. if you have problems with the boiler spinning or being loose in the base of the machine, it is because you lift your lever halfway and insert the portafilter when it is most susceptible to rotation when it is cantilevered.
emmereffing if your boiler is spinning you should address that problem. There are far greater stresses applied to that loose boiler when you actually pull the shot.
I’ve had one for about 10 years. It’s very challenging for a complete beginner, very unforgiving if you want to practice a lot (because of overheating), but once you get the feel for it (literally, you can feel the heat through the bell) it’s a real joy. Two tricks not mentioned, one, I preheat the portafilter with boiling water about when the pressure starts turning the element off. By the time the portafilter would be fully heated, the rest of the machine is already pretty much overheated. Two, I like to purge a bit of water through the group immediately before locking in the portafilter, both to get fresh hot water and keep the path heated, but also it’s good to lock in the portafilter while the lever is raised to juuuuust cutting off the water flow. This way we avoid pulling any air whatsoever through the tamped espresso. Cheers!
Bought mine in 1998. Stopped using it for a while but now I am retired I have resurrected it. It's not just a coffee machine it's an essential part of my lifestyle (or routine if you like). It's also a beautiful thing to look at and a great conversation piece.
I'm happy to see Europicola here. I've had mine (second-hand pre-millennium model). I've had it for 6 years now and I modified it quite a bit. I installed a PID controller with the probe in the boiler, that sets the heater on/of at desired boiler temperature. Then I installed a thermocouple a the group head that reads my group temperature. It allows me to brew in the almost perfect temperatures. It's a very simple mod that cost me about 100 euros, and it helps a lot. A small basket is a blessing when you're dialing in coffee that is precious and you don't want to waste a lot. I use it as a guide to understanding what different beans are capable of and then I'm trying to transfer this to commercial Faema. It's a lot of fun playing with different pressures and seeing a change in your cup as well. Cool machine for any coffee geek!
Thanks. Great review. Had one in my office for 32 years. I retired and missed it so much that I purchased a new one for my home in 2015. It has given me many great coffees and I hope I will last as long as it will. They really are bullet proof.
Not ideal for me. I mean, that's the type of video you can expect to see from people who usually make jokes, going around reviewing people for fun and for view. James, on the other hand, is the type of people who is really serious, honest and objective, and review coffee making scene in the movies is pretty much similar to making video to create laugh without really focusing on coffee.
Uuuuh James is fucking hilarious. I’d pay good money for a James Hoffman stand-up special. And that’s factoring in the fact that I tend to dislike British humour.
I have and use a post millenium version of these for a really long time. Love it because of it's simplicity Love it because it challenges me Love it because of it quirks Love it because it gives me regularly the best coffee I've ever tasted. When it's bad coffee, it's my fault. Just follow some basic stuff and you can't go wrong. This together with the Niche AND superfresh coffee beans are a match made in heaven. Very nice overview of this wonderful machine James!!
I have the Professional, a europiccola which is slightly larger and has a pressure gauge built in. It's an absolute joy to use and I've had some real fun toying with preinfusions to find my ideal dose and flavor profiles. Steaming with the larger boiler is actually quite nice. I use it with the Breville/Sage Smart Grinder and I have zero complaints
james, you nailed it. i have been using the exact same machine for 27 years, with some protracted rest periods. every coffee is little different with the big challenge being consistency. perhaps that's part of the magic and allure of an old piece of Italian machinery. it is extremely sensitive to having the exact consistency of grind to achieve the desired percolation time. a vacuum in the chamber on lifting the lever is definitely something to be careful to avoid [as you note] , as is letting the group getting too hot [as you also note]. don't need any temperature sensors, all the pleasure derived is in getting in tune with the machine and feeling what it needs. a word of warning to the uninitiated user: when pulling multiple coffees you must be careful opening the group as there is often a pressure build up which tends to effectively spread the used coffee grounds all over the kitchen. all in all - a classic machine which brings joy to the morning breakfast routine
I've owned mine for over just on 28 years now and it's still going strong. I just have the seals replaced every 2 years or so and it just keeps on going. Looks even grander with the Eagle proudly sitting on top of the boiler cap! Perfect for making a small number of great coffees.
I had to rewatch that Bond clip. What the HELL is he doing? He's making some super watery coffee in a huge cup, then ... frothing it with the steam wand? License to kill, please.
Thanks for the review of this little gem of a brewer! The moment I laid eyes on one of these in a small shop in Tuscany I had to have one. I didn’t jump in immediately as I wanted to do some research first and found that they were readily available in Germany where I was living at the time. I talked myself into and out of buying i several times and finally pulled the pin when I realised that I cold get them readily enough on eBay. I am the proud owner of an LP Professional, which my wife insisted needed to have the wooden handles, so we converted it over and it has been the centre of my daily coffee routine for three years. It has taken a lot of time to learn how to steam milk well with it, but it makes great espresso. One thing that I have found useful in using mine s connecting it to a smart plug/switch so that it warms itself up while I am doing other things around the house. It has helped keep me quite sane in finishing an academic year, the last of which was during the height of the quarantine that we are oh so slowly coming out of in Canada still.
My LP has been in use for nearly 30 years. Still functions perfectly. Spares and replacement parts readily available and relatively cheap, and it is a doddle to fix/maintain.
Consider the Flair espresso machine too (with pressure gauge)! I have had both, and can say that I vastly prefer the Flair on pretty much every metric. Pavonis can do a max dose of about 15 grams, while you can get up to 18 in the flair. You can control the exact water temperature on the flair, and repairing and servicing a flair is WAY easier, as it has literally no electrical parts or older pieces. Repairing a La Pavoni is a HASSLE depending on your model. There are very few pieces out there left for some (i had one from '78) so the price to repair was huge. Finally, the flair is ALSO 300 usd cheaper. Which means that if your on a budget you can buy a far better coffee grinder which is as important, if not more, than a good espresso machine. The only downside to the flair is that its takes longer to make 1 shot, and repeated shots. But check it out yourself, Hoffman reviewed it some time ago.
I bought a new one as my first machine earlier in June, mostly because it fit the budget, you can definitely fiddle with some parameters that you couldn't on other pump machines in a similar price range, notably controllable pre-infusion, and pressure profiling (well, sort of inaccurate profiling unless you have a grouphead gauge), and it seems fairly serviceable without having to resort to sending it back to the manufacturer, as evidenced by the fact there are still machines made in the 70s still in use today. A few things I learned about the machine as a total beginner to brewing espresso at home: 1) I can comfortably pull 3 shots (maybe 4 if I don't flush the grouphead to preheat) back to back before I have to refill the machine. Definitely not a party machine, but you can serve a few people. 2) Temperature management is very much the key to getting consistency in this machine, and getting temp sticker strips is really useful as a data point. There are also digital thermometer mods available too. Being able to cool the grouphead directly with a cup of water also makes temperature surfing a lot less of a hassle if you're brewing back to back. 3) It takes a little finesse, but I find it easier to raise the lever just before water exits the grouphead and then put the portafilter in, this at the least prevents the puck from getting too disturbed. 4) You probably want to wait a minute or two after brewing before you remove the portafilter to avoid the dreaded portafilter sneeze, since pressure can only leak out from the bottom of the portafilter. 5) I don't have a pressure profiling gauge, so I typically find it's better to just do a single pull, and back off a little on the pressure as water starts to move through the puck more easily, but if you have a pressure profile gauge you can probably do some more fancier things. 6) Personally, I haven't figured out steaming milk yet, but there are some third party steam tips that have a single hole as opposed to the three hole for better control. From what I see, it can definitely make some good milk but my biggest gripe with the steam wand is that it only moves up and down, and that can force you into a bit of weird steaming angle. 7) The clearance between the portafilter and drip tray is... laughably short. If you're not using espresso cups, low profile cups and/or a bottomless portafilter this might be a problem if you're trying to fit a scale under it. You can remove the drip tray but the recess that the tray sits in is slightly concave, so it might not make a huge difference. The stock drip tray also feels laughably cheap too. 8) This machine definitely needs a decent grinder that has small enough adjustments for espresso. I use a Kinu M47 and I can usually dial in a coffee to my preferred parameters within two or three pulls, but I know a lot of people struggle with consistency if they're using something that's not espresso focused like an Baratza Encore. All in all, I do remember when I was first researching this machine way back in like 2010 as a university student, the only comments that really stuck out to me were "manual machines are finicky and it takes a long time to get good results out of it, so it's not really worth the effort." While I would definitely agree that the machine is finicky, it actually doesn't take that long to get decent results out of it provided that you know the specifics of dialing in espresso. I'd argue the manual nature of it actually forces you to dial in more accurately because you either struggle to pull the lever and overextract, or you pull it very effortlessly and it ends up underextracted. I don't think it's any more effort than learning to dial in a semi-automatic machine really, and achieving the rare "god shot" is 100% more satisfying on a LP.
@anti1337 the milk is a pain with this machine but try this: 1. fill the milk jug to the point that the spout starts angling out, 2. try about two turns on steam valve, have the tip only immersed in the milk and position it a little off centre, try to make a vortex and get the milk spinning in the jug. 3. As the milk froths, (and volume increases) move the jug down slowly so that only the tip remains in the milk. 4. You are aiming to come up about 50% of the way up to the top of the jug. 5. Steam off, take the jug and tap it once or twice on bench, spin the milk in the jug a few times and you will see it goes nice and glossy. Hope that helps!
Thanks for your explanations!!!! I have the same Problem with steaming milk. It`s for me impossible to create a decent milk foam. I have 2 questions. - what is the right temperature for the best results? - In my case the first shoot is always to sin an taste bitter. It becomes better on the 2-4 Shot. is this normal or do I make mistakes? - For me works it at best with 14-15g is this in also ok Thanks a lot
@@christianseidl725 You might want to try making sure your grouphead and portafilter are preheated with a flush or two, I do find that my first shot runs faster compared to subsequent ones, but preheating everything seems to make my first and last shots run a bit more consistently. Dose size mostly depends on your coffee and the portafilter basket size, LP portafilters take either 49mm or 51mm baskets (depending on the generation) which will max out your dose to about 14-15g range, even more so because you can only get so much water into the grouphead without doing things like the Fellini move. For my espresso preferences, I'm currently using a medium-ish roast and dosing 15g in with 24g out.
Oh. My. God! I've been dreaming to buy this machine since 5 years ago and counting and finally get reviewed by someone I trust! Not gonna have it soon, but still happy seeing you review this machine. Thank you!
This was my first "real" espresso machine and I started my coffee journey on it. It had the wooden handle and cap, a real beauty. It was about 10 years old when I got it and still in great condition when I sold it again after about five more. It is an uncompromising machine and it may well cause you physical harm if you're careless (one of the many things that can happen is the puck exploding in your face if you take off the portafilter too soon after pulling the shot because the pressure in the group head hasn't had time to dissipate). My wife affectionately (?) called it "my husband's fierce Italian woman" (that's a bad translation, but I'll go with it). But if you treat it right, it will definitely reward you, and it's a very Zen experience, much more so than with the more automatic machines. It was a great way to learn about pressure, temperature, timing, dosage, preparing the puck, etc. because everything is totally and literally in your hands. But of course James is right, making coffee for more than two people was a hassle. Still I'm getting quite nostalgic writing this and I'm reasonably sure that, when the kids are big and my wife and I will be too old for camping in tents, I will get one to take on holidays in a camper van.
I gave up using my fierce Italian woman 🤣 some time ago, after seeming to lose the ability to pull a drinkable shot from it. It wasn't always the case - with top quality beans and a burr grinder, I was able to dial in quickly and make good espresso. But you can't become too adventurous with it. As you said, if youn screw something up, you're going to know about it (and be cleaning the immediate area for some time afterwards).
A friend of mine bought the Professional (ie 16 cups and you get a gauge too) version of this in the early 2000s. Not too long after that I was into writing old-school text adventure games in language called Inform. I had one puzzle based on the Europiccola where you simply had to make a cup of coffee... the machine had seven different ways it could kill you. (Several of the ways, technically the fridge kills you when it falls on top of you after the exploding coffee machine sends you reeling backwards into the unstable fridge, but you can also get electrocuted). It gave me excellent practice in coding for objects that had other objects that could connect to them, as well as working with "full vs empty" and "open vs closed". I also had to write a countdown loop thing that gave the player IIRC five "turns" before they had to either brew the coffee successfully, turn the machine off, or die. (I used some artistic license for the lever - they just had to pull the lever down, not lift it first.)
I have one on my kitchen counter that I've owned since I bought it new in 1999 or so, and I freaking love it. I am a firm believer in learning to do something the hard way so you appreciate the easier way, and while this machine did take me a while to master (especially when foaming milk), I have never bothered to "graduate" to a more modern machine. If you love the routine and the ritual of pulling a shot, then this machine is great in the same way that shaving with a safety or even straight razor is. As usual, loved the review!
The time he started his channel, I really thought, holy…already everything said, a lot of stuff out there to every single topic, but he is entertaining so great, so polite and nice, funny…and a ton of great informations. Well done! Nearly a million of followers - absolutely deserved!
I absolutely loved your video. I have been using my LP for two shots every morning for the past three years and the process has truly become part of my routine. I can't imagine just standing there while my machine did all the work. It definately takes time to figure out. One of my more foolish mistakes was using too much coffee, which limited the amount of water that could be utilized in a single pump... And as a result, frustrated me with small volumes. I have successfully pulled twice in the production of one shot... So if you need more volume that's certainly an option, though many may call that criminal. I have found juggling the force of the pull, the temperature, and coffee variables make this machine a rewarding challenge.
I use one daily, i have the pro version with a pressure guage. Took me quite a while to perfect using it, but the espresso it produces is incredible. I'd advise everyone learn how to use one, as it gave me great insight into the complexities and accuracies needed to get things right. When i was learning to use mine, there were many people using a cloth and a bowl of ice to cool the grouphead between shots. A second shot tastes horribly bitter if you don't I also learned to prop the lever up (using an m10 nut!) just before the point where the water is released before fitting the portafilter, removing the issue of drawing air through the puck.
I bought a Europiccola in 1990 in Florence. It still looks great and works as it did when new. I bought a Professional in 2012 for the larger porta filter and better temperature control and use it daily for espresso and cappuccino. Always a joyful and zen way to start the day and always delicious.
The tip about tamping firmness to avoid donuting is something I applied to my flair routine. I had been tamping too firmly apparently; I was still pulling tasty shots compared to what I have had at many on my local cafes; but the last few shots I have had have been completely off the chain for mouth feel and flavour. Thanks @James Hoffmann
Whenever I make coffee these days, it is being narrated by James in my head. "Then we pop in the filter and the kettle is ready. Let's wet the filter and now we're ready to make some coffee 🙂." I'm not complaining. It's quite pleasant, though it wouldn't be necessary for him to be there every time. Helps that after each brew he says "I hope you have a great day" (still in my head). ☕
I've had La Pavoni Pro for going on 20 years now; it is the Willys Jeep station wagon of espresso machines. I absolutely love this unit and have a specialized case for it for travel. Using a Pavoni is like learning to fly by feel and remembering when your instructor told you to close your eyes and fly.
Hace 10 años compré mi máquina, ahora está en reparaciones, y no quiero saber de comprar otra que no sea La Pavoni. La mía es particularmente vieja, 1 años conmigo y más de 30 años con el dueño anterior que la usaba en barca. Yo amo mi máquina de café, porque si se quiere tomar un espresso solo con esta máquina es posible.
Just picked up a 30-35 year old one of these, one update earlier than the one in this video. It needed a lot of work so I replaced all the seals and replaced the heating element and shower screen. The element would probably have been fine if someone had descaled it occasionally... It needed a ton of cleaning, and I had to clean up some rust on the base. But you're right, these things are tanks. The one I have survived over 30 years and wasn't well cared for. If it had been taken care of it would probably be nearly like new even today. That said, with a little work and some parts it's nearly as good and I have no doubt it'll survive another 30 years and beyond with proper care.
I had a 1997 model for about 10 years as my main machine and it is now my backup/travel machine! I learned everything about espresso from it. Years of mistakes and learning, slowly working it out. I absolutely loved that journey and wouldnt change it. The engineer in me loves replacing seals and components and tinkering with it. This video has reminded me that i have a leaking optic, and a rusting base, so back to the workshop we go...
Love my La Pavoni. Such a classic, simple design. Mine was built in 1972 and still going strong. Definitely not for serving more than 1-2 guests, but makes fabulous espresso and cappuccinos when you get things right.
Great to see you review one of these! I've had good success managing the temperature using a cold (or room temperature) portafilter as a heat sink to cool the group head; flushing water through the group head raises the temperature. I actually use a digital temperature sensor attached to the group head to determine the direction to adjust temperature. I find that using these temperature management techniques will allow for pulling at least three shots during a brewing session.
A Bong isolator, basically a nylon piece that mounts between the group head and the other boiler, pretty much solves the overheating group head with multiple shots issue. Cheap and easy to install. Brewing espresso with a La Pavoni is the equivalent of driving a car with a manual transmission, and maybe straight cut gears and a choke as well. You feel so much more connected to the process, and you have to develop some skills to do it well.
Yes I own one. This machine started my coffee obsession. I always wanted one when I saw it in the Bond film but out of my price range. I came home after work and there one was, dumped in the trash. I took it home then took it to a service centre and £130 later it was as good as new. That was 10 years ago. Every so often I take it to be serviced with a view to maybe I should upgrade and it's always the same answer from the engineer "NO NO! This machine is a classic! You can't sell it". Thanks for the group head temp strip tip. Never heard of it, I just use damp cloths from the freezer. I love this machine - I found it in the trash and I'm sure it will outlast me.
Hi James, thanks for your video, I would say: Yes and no. I bought mine for ~120€ used .. and had to put in spare parts for another 100€. Why? Lots of gaskets and potential tightness critical spots: At the bottom where the boiler is screwed, then two at the tank level gauge, another one where the group head screws on, then at the steam valve, at the pressure release valve and then several in the group head, some of them hard to replace. I had to replace them all, along with other stuff (almost all of the lever parts as well). I suspect the previous owner had switched the machine on without water, and everything that wasn't metal got burnt. I also fitted the pressure gauge from the "Professional" model on the Europiccola to make it easier to adjust the pressure switch. So: Yes, you can get spare parts, and they are easily available. But .. not many parts to replace? I disagree :) Still: Awesome machine. I had great, GREAT shots with it. Side note: You can first pull the lever "almost" up and then tighten the portafilter so that the air suction doesn't destroy your puck :)
I own La Pavoni for 2 months. I really enjoy making coffee with it. It's a very manual process which I find very personal, almost ritual-like experience. It's fun! The design is great and it looks lovely in our kitchen. I really appreciate it's almost indestructible (totally unlike most of today's devices). I love it. People were trying to discourage me from this machine because it's supposed to be super difficult to produce a good coffee with it. Well it is, but not so much. It's hard because it gives you a lot of control over brewing process (it's the opposite of pressing one button). On the other hand you get more feedback - e.g. you immediately feel if the resistance of the coffee puck is too big.
James, a clarification please. When the pull was complete you said “30 gram pull....” I assume you meant 30 second pull since you said the load was 13 gram. I have had an LP for 10 years, chrome top and bottom.
It isn't that long ago. I'm still playing an online game that started in 1997. You'll blink and 60 years has gone by and then you will appreciate time passed to a new awareness.
It doesn't feel like it Sam but when i do the math that was two humans ago for some people. I'm showing every bit of wear and tear of those years. Enjoy it.
I've had one for about 10 years now. It has a very specific taste profile, very clear and and light. Nowadays, I actually don't enjoy espressos at coffee houses that much because they taste so muddy in comparison... love the little thing. Contrary to James, though, I find cleaning the machine a veritable pain in the ass. There's so many contours and tight spots that are impossible to wipe. Also, it's hard to dial in since you can't pull many consecutive shots. Pulling a sink shot can ruin my morning if I don't have time to let it cool down and try again. It's also extremely picky about fresh coffee. I've solved the problem by freezing all the coffee I buy and by maintaining an excel sheet of the doses and grind settings for my favorites.
I have an Elektra Micro Casa a Leva, which is a not-too-distant cousin to the Europiccola in terms of mechanics and temperament - although perhaps a bit more bling, bling! It does have a spring that drives the piston - which is good for making extractions a bit more consistent. I can still remember the day I bought it in Verona, Italy. I was in my early 20s and paid a million Italian lira - no euros back then. It was the most impractical thing to buy - I was backpacking around Europe at the time. Fortunately I was nearing the end of my trip managed to be get it back safely to the UK. I'm now in my 40s and still love it. It connects me back to that adventure. I love that it is so basic. Espresso doesn't need to be complicated. Really enjoyed your review of the Cafelat Robot.
Finally!!! I bought mine electrically fried about 15 years ago, restored and am going to use it for the next 30. I still feel that I need to learn that machine though. I Love the simplicity and lack of pumps, electronics and other things that break over time. Two issues that I find with this machine 1. pre-millenium group that James also presented in this video is the group overheating quite quickly, which can be managed by either decreasing the pressurestat or switching off the machine for a while between shots. 2. Sometimes air trapped in the group or in the pipe can lead to affecting puck surface, which leads to channelling. I use a round cover made of a cut coffee filter to protect the puck, and it works great.
Finally! I've been waiting for this review from you, I have my Pavoni from the year 64 and it works wonderfully, I have had other machines, but none as good, simple and durable as La Pavoni. It is simply a one-way trip. Regarding the precision of the temperature for the extraction, you can put the pressure gauge for the boiler, or the temperature tapes, in conclusion, as you said James, "A Titan in the world of espresso", Love my Pavoni.
We bought a 110V La Pavoni Professional Pre-Millennium in 1994 (picked up in Rome at a great price) - that's 27 years ago and it has been reliable throughout. Been serviced a number of times (most recently last month) and it continues to make brilliant espresso. We added a better grinder (Rocky Rancilio) around 2010 and that certainly improved quality. Recently, we've shifted over to a bottomless portafilter and a Elektra baskets and that has also helped us improve quality. Today, it's making the best espresso it ever has. Keys are a top quality and freshly roasted beans. We put a Europiccola in our house in Italy and are now on the hunt for another EP for an apartment we're bringing online in Manhattan. Highly recommended.
I've really enjoyed coffees from the Europiccola, I've been blown away by a circa 1980 Olympia Cremina, but by far and away my favorite no-frills lever machine has been the Arrarex Caravel. I briefly owned one and although I didn't use it often, I was always quite happy with the espresso I got from it. Of the three, I would say the Cremina is the best bang-for-the-buck (err, when buying a used one in good condition), but I can't get over the lines and the toolless design of the Caravel.
I have just unpacked my machine, it is actually the 'Professional' model which I bought in Italy in 1983! It has been in use off and on for ages and was packed away due to moving house/ country. It is an absolutely beautiful machine and as a designer I consider it a classic without competition. Love it!
Just bought a Europiccola. After one disastrous shot pulled two beautiful shots for myself and the missus. Possibly the nicest shot I’ve ever tasted. Used Illy beans, K-Plus grinder setting 3.0.
Omg, yesterday I came to your channel to see a review on the LP since I just bought one LP Professional second hand and was really excited about it! You didn't have it yesterday and I spent so much time reading about the machine and how to properly use it here and there. Then today I see you posted this and I was like YES, THIS IS PERFECT TIMING! Then I discovered the Facebook group, the one mentioned in the pinned comment 🙌 I'm so excited to learn more! The internet is magical ✨
Many things designed in the fifties and sixties are very well designed, and for that matter durable. I have an old Husqvarna CL21a sewing machine from 1961. It's an engineering marvel, and a piece of art at the same time.
I've had a 1985 Europiccola for about 5 months now and it has been such a fun machine to play with during quarantine. Coming out of a pro-grade cafe, owning one of these at home was an excellent test of my knowledge and experience with coffee; you are completely in control of the outcome of your espresso, in the way of lever pressure, temperature and grind size. Definitely not a machine for someone who just wants to drink coffee, it is much more for people who want to play with their coffee from day to day, similar to the cremina from the previous video. I love my machine, would definitely recommend it to any barista looking to hone their understanding of espresso and extraction :)
I have had the Millennium Pro for over two years now and it's been amazing for my wife and I...as well as semi frustrating. I have a digital thermometer and brew pressure kit from Coffee Sensor, which have been amazing additions to the machine for managing the heat problem and dialing in your recipe by seeing how much pressure you're actually generating. Although I stir my grounds prior to tamping to help break up clumps and distribute the grounds evenly, it seems I can never avoid the doughnut as you describe, and just general uneven extraction issues. I have been considering getting a distribution tool to see if that helps. I will also try to just tamp lighter to see if that helps. For heat, besides just turning it off right after the first brew to let it cool down before the second, in a pinch I will usually throw the hot portafilter in the freezer into the ice. I then stick it back in the machine to let it draw out some of the heat. Still not the most effective since I have a naked portafilter. Sometimes I think about getting something like a newer Lelit machine, but what holds me back is the fact that this machine was so affordable and is also fun to use. So I don't want to buy a $2000 disappointment. Reading forums like Home Barista extensively helped me get up to speed early on with this machine much faster than I would have on my own.
Hi. Seeing this video made me want one of these simple machines instead of the DeLinghi La Specialista Maestro I just got. It makes delicious espresso and only cost $1200. Anyway, I’m interested in how well this machine steams milk. Before I trade in my current machine I need to know about the steam wand. About the puck dislodging or doughnut issue you mentioned, have you seen the suggestion above. Another owner suggested raising the handle most of the way before inserting the portafilter. That way there is minimum disruption to the puck after inserting the portafilter. He says to raise the handle until water comes through and then lower it a little bit so it stops dripping before inserting the portafilter. After inserting the portafilter just raise the lever the rest of the way. You may already have heard of this and I’m curious to know if it works or not. No kidding. I’m this close to trading in my overly feature rich modern machine for something more compact, simple and stylish!
I just discovered this channel yesterday... bummed out that you didn't have a video on my machine, and today you review my machine... I'm in awe of your timing. (and your expertise)
I'd love to see a "dialling in espresso" vid with a lever machine. There are a few more variables at play than a semi automatic, and I'd like to see your take on how to play with them. Love my LP and really appreciate the review - thanks!
Yes, agreed. It's been a while since I gave up using mine, but I used to try to keep everything else (grams of coffee, the way I tamp and pull a shot) consistent, and just adjust the grind setting.
I have owed two LP's; the first, one in the US which I purchased in 1980 and a second in France in 2020.The French model is identical to the one in this splendid video; I have found that if the machine is fully charged with coffee and allowed to heat up for at least 15 minutes so the group head gets hot, the result is absolutely superb! Thank you for the video.
I gained mastery over my pre-mil Europic. This took me months to do. So I got a La Marzocco Linea Mini. My coffee world, now, is as it was always meant to be. That video was hilarious. Thank you AI.
@@Gildaaaaaaas i bought it, ahah jokes a side i bought one 1973 and restored it. Was sent from Italy wrapped with empty bottles (cheap bubble wrap i guess)
Thanks for this one. I had a La Pavoni on my wish list for many years and purchased one 18 months ago! Well worth the wait and the money spent. Yes, very simple, yes great coffee, yes it can be fussy, no, it doesn't make lots of coffee, yes you have to learn (if you want load and drink get a nespresso... I guess they were made for some purpose) the peculiarities, yes it looks awesome... All in all I love the machine. It's not for everyone... but it is for me... :)
I couldn't believe my eyes when I saw this video in my feed. Well done James! I have owned two and still have my second one and will always love it. Thanks for the video mate well done!!! LOL. yes the James Bond footage does not do it justice.
I just love these machines so much, the pretty one with the eagle/copper/brass (and ofc the pressure gauge) is probably my dream espresso machine at the moment. There is something so romantic and engaging to me about the tactile experience of *literally pulling* your own shot of espresso, you gain real skill and finesse in a way that I just don’t think is mirrored by a button press or other automation. Not a high convenience product but I really just love making things and that’s the deep satisfaction that I get, not just consuming them. In fact I’m the kind of person who’s been known to cook a huge meal then realize I was just looking for something to craft but wasn’t hungry.. then I invite friends over to feast haha. I know this experience isn’t for everyone but god does it appeal to me in particular. One day la pavoni, wait for me.
This was, and still is my first espresso machine. It’s been super fun to learn how to dial in espresso on. On a good day I can make cortados that match anything I’ve gotten at some of my favorite cafes. Temperature management is really only an issue if you plan on making multiple drinks in quick succession. There are workarounds. I usually have a bowl of cold water and I’ll submerge the group or a cold cloth will also suffice. Swapping the steam tip for a single makes achieving good microfoam easier as well. Ultimately it’s a solid entry level machine for the price. I hope to upgrade at some point to something that is a little bit lore robust in feature, and that can produce several drinks without having to worry about temperature management.
James, I am still patiently waiting for two things: 1. Reaction to Cowboy Coffee. Just youtube Kent Rollins on RUclips. 2. How to make the best percolator coffee Im an espresso guy myself, but when I'm camping I can't take my espresso with me and chemex is too fragile. Percolator are the way to go and I'd like your take on it. Your book and channel have discussed Moka Pots, but I want a review of any old 8 cup or larger percolator. Much love from the USA!
Thank you so much for this video. I found a Pavoni Europiccola 2 switch on a online marketplace and decided to go for it because of this video. Rinsed it and tried it today. Gonna need to figure it all out a bit more but got a espresso from it that i thought tasted good. I've seen some pressure gauge modifications that i think i'm going to invest in. As well as that temperature sticker.
Ok, so tried it out a bit more. Really starting to appreciate the effect of changing different variables and how that relates to the vocabulary around coffee with this machine.
I recently was given a 1979 Europiccola to restore/repair. It's such a lovely piece and is so much fun to brew with. I have also found 13 g to be the sweet spot for the stock baskets, and 19 g for 3rd-party, larger baskets. The only thing I have to do to increase the quality of the espressos I make with it is to buy a decent grinder, as I have been using Illy pre-ground espresso (which isn't too bad) after realizing my current hand grinder won't cut it. I'm so glad you posted a video about the Europiccola, it was all I wanted after I was given it. Cheers!
Oh, and for GH thermal management, I like to put the portafilter in a glass of cold water and lock it into the GH while I prepare the basket. It acts as a heat sink and brings the temp down to something more appropriate
Awesome, been waiting on this video! A few tips to other owners from my experience: - Instead of slowly drawing the lever up to prevent disturbing the puck as shown in the video, bring the lever up to just below the point of uncovering the hole leading to the boiler before inserting the portafilter. - There isn't (in my experience) enough steam pressure supplied to get decent steam from the standard 3-hole tip, aftermarket single-hole tips have not tightened fully meaning steam & water leaking out. And M6 acorn nut with a 1-1.5mm hole drilled in the centre works great.
This two tips are essential for Pavoni Owners and would add another for the pre-millenium models: installing an small modification against overheating and better thermal stability: der here: www.home-barista.com/repairs/heat-control-mod-for-2nd-generation-la-pavoni-levers-t40936.html
I bought a Europiccola recently as I am unable to go out for coffee at the moment. This has become a staple of my morning routine. It has a steep learning curve from the motorised counterpart I previously had however the results have been worth it. The steam wand takes a little to get used to as it has 3 holes and nailing the pressure takes practise. However the feeling of accomplishment when I diligently create a great coffee is all worth it. Would highly recommend for anyone where the process is just as important as the product.
Love this machine. Bought one for a Christmas present to myself at my first Christmas after working in the US in 2004. Loved it. Took it to Shanghai in 2008 - then realised I needed voltage transformer (larger than the LP). I finally sold it when living in Prague in 2018 before heading Hong Kong. I miss it. At 14 years old, I had had a wonderful experience. I just knew that in Hong Kong, apartments would be tiny and having to use a transformer would be painful. But I miss it. Currently my coffee footprint consists of a pour over, small kettle and grinder. Happy to have a French press and Aeropress too. 🤩 One day I'll buy another LP, maybe second hand if I can.
It's a brilliant machine with a high degree of serviceability, which you pointed out. It is the most fun machine to experiment with as well, from roasting beans, steaming milk (single hole is a must modification). Bang for the buck, it's top notch! Great review and video, James. Cheers.
La Pavoni was my first foray into espresso - got it from a biology professor whose father had given it to her several decades earlier. Disassembled and rebuilt the whole thing with all new gaskets - except the water level indicator - that was a pain to try and clean. Always enjoyed looking at it, never really enjoyed using it - in retrospect it was the wrong machine to try and learn on but I’d probably appreciate it now if I still had it. Thanks for the great video!
I’m surprised you didn’t mention the thriving mod community around the Europiccola as you can buy after market gauges, thermometers, custom wood handles, heat sinks, etc. I just got one from the 80s and am adding a group head pressure gauge, a naked portafilter, and some wood knobs.
Can't stop watching your videos. I love coffee, especially ristrettos, but I have no machine at home. This is a beautiful classic one. Thank you for this review !
I’ve have a brass/copper/wood Europiccola since 1999. I use it daily and still love it decades later. Despite the volume rating, it’s really only fine for 1-2 people. I have friends who just want to push a single button and get decent coffee. This machine is not for them. But if you’re more a manual shift car, turntable audiophile, vintage watch type of person you’ll enjoy the machine. I’ve started watching RUclips videos and have adjusted some of my techniques, with good results, so if you’re new to a lever machine make sure to study up. I run a bit of water through the group head into my espresso cup, to warm the group head and to warm the cup, prior to attaching the portafilter.
My first espresso machine purchased 2 wks ago, first attempts at pulling shots/steaming milk were right up there with 007's. Loving my LP pro, after much research this machine suits me perfectly. There will be no more paper cups for me. No regrets, only bliss
I started my coffee journey many years ago with a dumpster find Breville then moved on to a 2nd hand Delonghi full auto cockroach factory then picked up this the exact La Pavoni Europiccola 2nd hand from eBay imported from Italy about 10 years ago and have never looked back. Absolutely one of the best looking home coffee machines with gorgeous chome work however they do take a little practice to get great coffee. The biggest issue I had was grid constancy. The Porlex hand grinder I started with did the job but was inconsistent. If you decide to grab one of these magic machines pony up for quality hand grinder or a electric burr grinder suitable for single dose and a mini digital pocket scale.
Hello! I enjoyed your video. My Europiccola is from 1982. I recently had it overhauled (new gaskets, etc.) for about USD235 by the La Pavoni authorized repair shop in the U.S. My machine now works as it did when it was new 40 years ago.
A lovely review James. I’m very fond of these machines, so much so that I own two because they are serviced every year and I can’t bear to be without one for any length of time! You’re right about cooling and I tend to flush through as I can waste water from the tank because generally I’m brewing for myself or myself and one other. Knowing the correct pressure when the lever is pulled down is also a challenge. My shots still vary in quality especially as my grinder switches from an espresso grind to Moka and back again, so always needs dialling in properly. My Europiccola is even older than the one you reviewed and the sad thing is that they tend to rust underneath the drip tray. I guess that’s why the one you reviewed had been enamelled, so it’s something you have to watch out for if you fall in love with these machines and want to keep them. I wouldn’t be without mine, even though I occasionally use a Moka stove top (your way) and aeropress or even a frenchpress I always return to the Europiccola for an espresso.
Update from a previous comment: I found a non-functional La Pavoni Professional on ebay back in October, I've finally finished restoring it! Started pulling shots this afternoon. Getting the hang of it, but still a long way to go on the learning curve. I've been checking out your dialing in series as a guide. Thanks for all the advice and great videos!
Yes totally love mine worked as a barista for a few years and love pulling shots on this by the relationship I have with her not getting too hung up on the technicals. When you get to know each other then you can get some great coffee out.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Please dissect the James Bond makes espresso scene in detail. And any other scenes where actors make coffee (badly!) in movies or TV shows.
I have a folder on my hard drive. There’ll be a video one day
That's a great suggestion, Paul.
Excellent series idea! *Upvote*
@@jameshoffmann omg I can't wait lol
@@jameshoffmann remember to back up your drive, you never know.
little trick; if you need to refill the tank while it is hot you can use the steam wand to expel the pressure into the fresh new batch of cold water. That way the heat is actually not completely wasted as you are basically pre-heating the water that you will then fill your tank with!
Great way of reminding that heat is energy too!
ẞsdzeẞsdzesß es sdzess
Awesome 👏 thank you
It cools off pretty without venting. If you refill with room temperature water, it reheats very quickly, about as soon as steam pressure hits 1 bar!
Caution - make sure steam pressure is gone before unscrewing the cap.
You might save 1 minute venting…
Wow ! That is really a very good idea ! And fun, too :D
I bought mine in Naples, Italy in 2000. It has travelled to UK, Falkland Islands, Chile and now has a home in NSW! I switch mine off after each pour and never had to change a thing. Only now in Sept 2022, I will look to completing a full service. Best Coffee machine ever for me, on so many levels. Preparation adds to mindfulness and gratefulness.
I've been using an automatic espresso machine for 10 years. I just purchased a new Pavoni. I've only pulled 6 shots so far. ALL have been excellent. Life is good. Great video.
To prevent the negative pressure potentially disrupting the puck, lift the lever first until you see water coming out of the grouphead. Back off a little until you see it stop dripping and then lock in the PF and gently pull up the lever to allow water to flow into the grouphead. That's the safest way to pull shots without setting yourself up for failure. Not only do you risk breaking the puck the way you did it, you could also lift the entire puck up which then creates that donut shape extraction you mentioned.
Yeah, that was exactly my method when I had one of these.
This, I always put the portafilter in when the lever is at least halfway up, as close to an open piston as possible
this method sucks. when your lever is halfway up, it is a cantilever. if you have problems with the boiler spinning or being loose in the base of the machine, it is because you lift your lever halfway and insert the portafilter when it is most susceptible to rotation when it is cantilevered.
emmereffing if your boiler is spinning you should address that problem. There are far greater stresses applied to that loose boiler when you actually pull the shot.
This is what I do and it works fine.
I’ve had one for about 10 years. It’s very challenging for a complete beginner, very unforgiving if you want to practice a lot (because of overheating), but once you get the feel for it (literally, you can feel the heat through the bell) it’s a real joy. Two tricks not mentioned, one, I preheat the portafilter with boiling water about when the pressure starts turning the element off. By the time the portafilter would be fully heated, the rest of the machine is already pretty much overheated. Two, I like to purge a bit of water through the group immediately before locking in the portafilter, both to get fresh hot water and keep the path heated, but also it’s good to lock in the portafilter while the lever is raised to juuuuust cutting off the water flow. This way we avoid pulling any air whatsoever through the tamped espresso. Cheers!
Bought mine in 1998. Stopped using it for a while but now I am retired I have resurrected it. It's not just a coffee machine it's an essential part of my lifestyle (or routine if you like). It's also a beautiful thing to look at and a great conversation piece.
I'm happy to see Europicola here. I've had mine (second-hand pre-millennium model). I've had it for 6 years now and I modified it quite a bit. I installed a PID controller with the probe in the boiler, that sets the heater on/of at desired boiler temperature. Then I installed a thermocouple a the group head that reads my group temperature. It allows me to brew in the almost perfect temperatures. It's a very simple mod that cost me about 100 euros, and it helps a lot. A small basket is a blessing when you're dialing in coffee that is precious and you don't want to waste a lot. I use it as a guide to understanding what different beans are capable of and then I'm trying to transfer this to commercial Faema. It's a lot of fun playing with different pressures and seeing a change in your cup as well. Cool machine for any coffee geek!
Thanks. Great review. Had one in my office for 32 years. I retired and missed it so much that I purchased a new one for my home in 2015. It has given me many great coffees and I hope I will last as long as it will. They really are bullet proof.
There should be a video where James reviews how people make coffee in movies. That would be one heck of a video.
Someone posted the same suggestion and got a reply from James in case you haven't seen it
Not ideal for me. I mean, that's the type of video you can expect to see from people who usually make jokes, going around reviewing people for fun and for view. James, on the other hand, is the type of people who is really serious, honest and objective, and review coffee making scene in the movies is pretty much similar to making video to create laugh without really focusing on coffee.
Uuuuh James is fucking hilarious. I’d pay good money for a James Hoffman stand-up special. And that’s factoring in the fact that I tend to dislike British humour.
I use la pavoni everyday, l love this machine.ruclips.net/video/kD8FalHM6BU/видео.html
tt look uhh u
I have and use a post millenium version of these for a really long time.
Love it because of it's simplicity
Love it because it challenges me
Love it because of it quirks
Love it because it gives me regularly the best coffee I've ever tasted.
When it's bad coffee, it's my fault.
Just follow some basic stuff and you can't go wrong.
This together with the Niche AND superfresh coffee beans are a match made in heaven.
Very nice overview of this wonderful machine James!!
I love that it's my arm delivering the pressure. The quality of the shot is totally up to the user.
I have the Professional, a europiccola which is slightly larger and has a pressure gauge built in. It's an absolute joy to use and I've had some real fun toying with preinfusions to find my ideal dose and flavor profiles. Steaming with the larger boiler is actually quite nice. I use it with the Breville/Sage Smart Grinder and I have zero complaints
james, you nailed it. i have been using the exact same machine for 27 years, with some protracted rest periods. every coffee is little different with the big challenge being consistency. perhaps that's part of the magic and allure of an old piece of Italian machinery. it is extremely sensitive to having the exact consistency of grind to achieve the desired percolation time. a vacuum in the chamber on lifting the lever is definitely something to be careful to avoid [as you note] , as is letting the group getting too hot [as you also note]. don't need any temperature sensors, all the pleasure derived is in getting in tune with the machine and feeling what it needs. a word of warning to the uninitiated user: when pulling multiple coffees you must be careful opening the group as there is often a pressure build up which tends to effectively spread the used coffee grounds all over the kitchen. all in all - a classic machine which brings joy to the morning breakfast routine
Do yo thin can be used in a small coffee shop?
I've owned mine for over just on 28 years now and it's still going strong. I just have the seals replaced every 2 years or so and it just keeps on going. Looks even grander with the Eagle proudly sitting on top of the boiler cap! Perfect for making a small number of great coffees.
I had to rewatch that Bond clip. What the HELL is he doing? He's making some super watery coffee in a huge cup, then ... frothing it with the steam wand? License to kill, please.
Thanks for the review of this little gem of a brewer! The moment I laid eyes on one of these in a small shop in Tuscany I had to have one. I didn’t jump in immediately as I wanted to do some research first and found that they were readily available in Germany where I was living at the time. I talked myself into and out of buying i several times and finally pulled the pin when I realised that I cold get them readily enough on eBay. I am the proud owner of an LP Professional, which my wife insisted needed to have the wooden handles, so we converted it over and it has been the centre of my daily coffee routine for three years. It has taken a lot of time to learn how to steam milk well with it, but it makes great espresso. One thing that I have found useful in using mine s connecting it to a smart plug/switch so that it warms itself up while I am doing other things around the house. It has helped keep me quite sane in finishing an academic year, the last of which was during the height of the quarantine that we are oh so slowly coming out of in Canada still.
My LP has been in use for nearly 30 years. Still functions perfectly. Spares and replacement parts readily available and relatively cheap, and it is a doddle to fix/maintain.
Finally, an espresso machine in my price bracket that you didn't tear to pieces.
James also didn't tear the cafelat robot, which is cheaper but lacks the heating and steaming component.
Get one... you’ll love it.
aboveaveragejoeaus fml i read this comment and still expected a Price above one grand.. really considering to buy one now haha
That's why I got one! But James made it seem easy, and it's really a little bit more complicated than that. Get ready for a hobby if you buy one.
Consider the Flair espresso machine too (with pressure gauge)! I have had both, and can say that I vastly prefer the Flair on pretty much every metric.
Pavonis can do a max dose of about 15 grams, while you can get up to 18 in the flair. You can control the exact water temperature on the flair, and repairing and servicing a flair is WAY easier, as it has literally no electrical parts or older pieces. Repairing a La Pavoni is a HASSLE depending on your model. There are very few pieces out there left for some (i had one from '78) so the price to repair was huge.
Finally, the flair is ALSO 300 usd cheaper. Which means that if your on a budget you can buy a far better coffee grinder which is as important, if not more, than a good espresso machine.
The only downside to the flair is that its takes longer to make 1 shot, and repeated shots. But check it out yourself, Hoffman reviewed it some time ago.
I bought a new one as my first machine earlier in June, mostly because it fit the budget, you can definitely fiddle with some parameters that you couldn't on other pump machines in a similar price range, notably controllable pre-infusion, and pressure profiling (well, sort of inaccurate profiling unless you have a grouphead gauge), and it seems fairly serviceable without having to resort to sending it back to the manufacturer, as evidenced by the fact there are still machines made in the 70s still in use today. A few things I learned about the machine as a total beginner to brewing espresso at home:
1) I can comfortably pull 3 shots (maybe 4 if I don't flush the grouphead to preheat) back to back before I have to refill the machine. Definitely not a party machine, but you can serve a few people.
2) Temperature management is very much the key to getting consistency in this machine, and getting temp sticker strips is really useful as a data point. There are also digital thermometer mods available too. Being able to cool the grouphead directly with a cup of water also makes temperature surfing a lot less of a hassle if you're brewing back to back.
3) It takes a little finesse, but I find it easier to raise the lever just before water exits the grouphead and then put the portafilter in, this at the least prevents the puck from getting too disturbed.
4) You probably want to wait a minute or two after brewing before you remove the portafilter to avoid the dreaded portafilter sneeze, since pressure can only leak out from the bottom of the portafilter.
5) I don't have a pressure profiling gauge, so I typically find it's better to just do a single pull, and back off a little on the pressure as water starts to move through the puck more easily, but if you have a pressure profile gauge you can probably do some more fancier things.
6) Personally, I haven't figured out steaming milk yet, but there are some third party steam tips that have a single hole as opposed to the three hole for better control. From what I see, it can definitely make some good milk but my biggest gripe with the steam wand is that it only moves up and down, and that can force you into a bit of weird steaming angle.
7) The clearance between the portafilter and drip tray is... laughably short. If you're not using espresso cups, low profile cups and/or a bottomless portafilter this might be a problem if you're trying to fit a scale under it. You can remove the drip tray but the recess that the tray sits in is slightly concave, so it might not make a huge difference. The stock drip tray also feels laughably cheap too.
8) This machine definitely needs a decent grinder that has small enough adjustments for espresso. I use a Kinu M47 and I can usually dial in a coffee to my preferred parameters within two or three pulls, but I know a lot of people struggle with consistency if they're using something that's not espresso focused like an Baratza Encore.
All in all, I do remember when I was first researching this machine way back in like 2010 as a university student, the only comments that really stuck out to me were "manual machines are finicky and it takes a long time to get good results out of it, so it's not really worth the effort." While I would definitely agree that the machine is finicky, it actually doesn't take that long to get decent results out of it provided that you know the specifics of dialing in espresso. I'd argue the manual nature of it actually forces you to dial in more accurately because you either struggle to pull the lever and overextract, or you pull it very effortlessly and it ends up underextracted. I don't think it's any more effort than learning to dial in a semi-automatic machine really, and achieving the rare "god shot" is 100% more satisfying on a LP.
@anti1337 the milk is a pain with this machine but try this: 1. fill the milk jug to the point that the spout starts angling out, 2. try about two turns on steam valve, have the tip only immersed in the milk and position it a little off centre, try to make a vortex and get the milk spinning in the jug. 3. As the milk froths, (and volume increases) move the jug down slowly so that only the tip remains in the milk. 4. You are aiming to come up about 50% of the way up to the top of the jug. 5. Steam off, take the jug and tap it once or twice on bench, spin the milk in the jug a few times and you will see it goes nice and glossy. Hope that helps!
Thanks for your explanations!!!! I have the same Problem with steaming milk. It`s for me impossible to create a decent milk foam. I have 2 questions.
- what is the right temperature for the best results?
- In my case the first shoot is always to sin an taste bitter. It becomes better on the 2-4 Shot. is this normal or do I make mistakes?
- For me works it at best with 14-15g is this in also ok
Thanks a lot
@@christianseidl725 You might want to try making sure your grouphead and portafilter are preheated with a flush or two, I do find that my first shot runs faster compared to subsequent ones, but preheating everything seems to make my first and last shots run a bit more consistently. Dose size mostly depends on your coffee and the portafilter basket size, LP portafilters take either 49mm or 51mm baskets (depending on the generation) which will max out your dose to about 14-15g range, even more so because you can only get so much water into the grouphead without doing things like the Fellini move. For my espresso preferences, I'm currently using a medium-ish roast and dosing 15g in with 24g out.
Oh. My. God!
I've been dreaming to buy this machine since 5 years ago and counting and finally get reviewed by someone I trust!
Not gonna have it soon, but still happy seeing you review this machine.
Thank you!
This was my first "real" espresso machine and I started my coffee journey on it. It had the wooden handle and cap, a real beauty. It was about 10 years old when I got it and still in great condition when I sold it again after about five more.
It is an uncompromising machine and it may well cause you physical harm if you're careless (one of the many things that can happen is the puck exploding in your face if you take off the portafilter too soon after pulling the shot because the pressure in the group head hasn't had time to dissipate). My wife affectionately (?) called it "my husband's fierce Italian woman" (that's a bad translation, but I'll go with it).
But if you treat it right, it will definitely reward you, and it's a very Zen experience, much more so than with the more automatic machines. It was a great way to learn about pressure, temperature, timing, dosage, preparing the puck, etc. because everything is totally and literally in your hands. But of course James is right, making coffee for more than two people was a hassle.
Still I'm getting quite nostalgic writing this and I'm reasonably sure that, when the kids are big and my wife and I will be too old for camping in tents, I will get one to take on holidays in a camper van.
I want to meet your wife!
I gave up using my fierce Italian woman 🤣 some time ago, after seeming to lose the ability to pull a drinkable shot from it. It wasn't always the case - with top quality beans and a burr grinder, I was able to dial in quickly and make good espresso. But you can't become too adventurous with it. As you said, if youn screw something up, you're going to know about it (and be cleaning the immediate area for some time afterwards).
I have heard the exploding puck phenomenon called "the la Pavoni sneeze".
A friend of mine bought the Professional (ie 16 cups and you get a gauge too) version of this in the early 2000s. Not too long after that I was into writing old-school text adventure games in language called Inform. I had one puzzle based on the Europiccola where you simply had to make a cup of coffee... the machine had seven different ways it could kill you. (Several of the ways, technically the fridge kills you when it falls on top of you after the exploding coffee machine sends you reeling backwards into the unstable fridge, but you can also get electrocuted).
It gave me excellent practice in coding for objects that had other objects that could connect to them, as well as working with "full vs empty" and "open vs closed". I also had to write a countdown loop thing that gave the player IIRC five "turns" before they had to either brew the coffee successfully, turn the machine off, or die. (I used some artistic license for the lever - they just had to pull the lever down, not lift it first.)
I did that once, (once is all it took) and got first to second degree burn in perfect straight line across my gut.
I have one on my kitchen counter that I've owned since I bought it new in 1999 or so, and I freaking love it. I am a firm believer in learning to do something the hard way so you appreciate the easier way, and while this machine did take me a while to master (especially when foaming milk), I have never bothered to "graduate" to a more modern machine. If you love the routine and the ritual of pulling a shot, then this machine is great in the same way that shaving with a safety or even straight razor is. As usual, loved the review!
Love your safety / straight razor analogy, but I prefer the former when I'm shaving myself.
I also love your straight/safety razor analogy! Paints a very clear picture, thank you
The time he started his channel, I really thought, holy…already everything said, a lot of stuff out there to every single topic, but he is entertaining so great, so polite and nice, funny…and a ton of great informations. Well done! Nearly a million of followers - absolutely deserved!
I absolutely loved your video. I have been using my LP for two shots every morning for the past three years and the process has truly become part of my routine. I can't imagine just standing there while my machine did all the work. It definately takes time to figure out. One of my more foolish mistakes was using too much coffee, which limited the amount of water that could be utilized in a single pump... And as a result, frustrated me with small volumes. I have successfully pulled twice in the production of one shot... So if you need more volume that's certainly an option, though many may call that criminal. I have found juggling the force of the pull, the temperature, and coffee variables make this machine a rewarding challenge.
I use one daily, i have the pro version with a pressure guage. Took me quite a while to perfect using it, but the espresso it produces is incredible. I'd advise everyone learn how to use one, as it gave me great insight into the complexities and accuracies needed to get things right.
When i was learning to use mine, there were many people using a cloth and a bowl of ice to cool the grouphead between shots. A second shot tastes horribly bitter if you don't
I also learned to prop the lever up (using an m10 nut!) just before the point where the water is released before fitting the portafilter, removing the issue of drawing air through the puck.
I bought a Europiccola in 1990 in Florence. It still looks great and works as it did when new. I bought a Professional in 2012 for the larger porta filter and better temperature control and use it daily for espresso and cappuccino. Always a joyful and zen way to start the day and always delicious.
The tip about tamping firmness to avoid donuting is something I applied to my flair routine. I had been tamping too firmly apparently; I was still pulling tasty shots compared to what I have had at many on my local cafes; but the last few shots I have had have been completely off the chain for mouth feel and flavour. Thanks @James Hoffmann
Whenever I make coffee these days, it is being narrated by James in my head.
"Then we pop in the filter and the kettle is ready. Let's wet the filter and now we're ready to make some coffee 🙂."
I'm not complaining. It's quite pleasant, though it wouldn't be necessary for him to be there every time. Helps that after each brew he says "I hope you have a great day" (still in my head). ☕
I've had La Pavoni Pro for going on 20 years now; it is the Willys Jeep station wagon of espresso machines. I absolutely love this unit and have a specialized case for it for travel. Using a Pavoni is like learning to fly by feel and remembering when your instructor told you to close your eyes and fly.
Hace 10 años compré mi máquina, ahora está en reparaciones, y no quiero saber de comprar otra que no sea La Pavoni. La mía es particularmente vieja, 1 años conmigo y más de 30 años con el dueño anterior que la usaba en barca. Yo amo mi máquina de café, porque si se quiere tomar un espresso solo con esta máquina es posible.
I found this channel from autoplay on RUclips while I was asleep, and now I'm addicted.
Just picked up a 30-35 year old one of these, one update earlier than the one in this video. It needed a lot of work so I replaced all the seals and replaced the heating element and shower screen. The element would probably have been fine if someone had descaled it occasionally... It needed a ton of cleaning, and I had to clean up some rust on the base. But you're right, these things are tanks. The one I have survived over 30 years and wasn't well cared for. If it had been taken care of it would probably be nearly like new even today. That said, with a little work and some parts it's nearly as good and I have no doubt it'll survive another 30 years and beyond with proper care.
I had a 1997 model for about 10 years as my main machine and it is now my backup/travel machine!
I learned everything about espresso from it. Years of mistakes and learning, slowly working it out.
I absolutely loved that journey and wouldnt change it. The engineer in me loves replacing seals and components and tinkering with it.
This video has reminded me that i have a leaking optic, and a rusting base, so back to the workshop we go...
Love my La Pavoni. Such a classic, simple design. Mine was built in 1972 and still going strong. Definitely not for serving more than 1-2 guests, but makes fabulous espresso and cappuccinos when you get things right.
Great to see you review one of these! I've had good success managing the temperature using a cold (or room temperature) portafilter as a heat sink to cool the group head; flushing water through the group head raises the temperature. I actually use a digital temperature sensor attached to the group head to determine the direction to adjust temperature. I find that using these temperature management techniques will allow for pulling at least three shots during a brewing session.
A Bong isolator, basically a nylon piece that mounts between the group head and the other boiler, pretty much solves the overheating group head with multiple shots issue. Cheap and easy to install. Brewing espresso with a La Pavoni is the equivalent of driving a car with a manual transmission, and maybe straight cut gears and a choke as well. You feel so much more connected to the process, and you have to develop some skills to do it well.
You are so right! I keep mine stock with no gauges because I feel more in tune with the process
Honestly, the best part of that scene from Live and Let Die is when Bernard Lee asks incredulously "is that all it does?" It feels so relatable.
Judging a Bond as the worst is bound to get someone riled up. Good for you James. 👍
James vs James!
The names Wand, Steam Wand
Yes I own one. This machine started my coffee obsession. I always wanted one when I saw it in the Bond film but out of my price range. I came home after work and there one was, dumped in the trash. I took it home then took it to a service centre and £130 later it was as good as new. That was 10 years ago. Every so often I take it to be serviced with a view to maybe I should upgrade and it's always the same answer from the engineer "NO NO! This machine is a classic! You can't sell it".
Thanks for the group head temp strip tip. Never heard of it, I just use damp cloths from the freezer.
I love this machine - I found it in the trash and I'm sure it will outlast me.
It’s a legendary story
Hi James, thanks for your video, I would say: Yes and no. I bought mine for ~120€ used .. and had to put in spare parts for another 100€. Why?
Lots of gaskets and potential tightness critical spots: At the bottom where the boiler is screwed, then two at the tank level gauge, another one where the group head screws on, then at the steam valve, at the pressure release valve and then several in the group head, some of them hard to replace. I had to replace them all, along with other stuff (almost all of the lever parts as well). I suspect the previous owner had switched the machine on without water, and everything that wasn't metal got burnt.
I also fitted the pressure gauge from the "Professional" model on the Europiccola to make it easier to adjust the pressure switch.
So: Yes, you can get spare parts, and they are easily available. But .. not many parts to replace? I disagree :)
Still: Awesome machine. I had great, GREAT shots with it.
Side note: You can first pull the lever "almost" up and then tighten the portafilter so that the air suction doesn't destroy your puck :)
C'est une machine qui a fait la guerre !
I own La Pavoni for 2 months. I really enjoy making coffee with it. It's a very manual process which I find very personal, almost ritual-like experience. It's fun! The design is great and it looks lovely in our kitchen. I really appreciate it's almost indestructible (totally unlike most of today's devices). I love it.
People were trying to discourage me from this machine because it's supposed to be super difficult to produce a good coffee with it. Well it is, but not so much. It's hard because it gives you a lot of control over brewing process (it's the opposite of pressing one button). On the other hand you get more feedback - e.g. you immediately feel if the resistance of the coffee puck is too big.
James, a clarification please. When the pull was complete you said “30 gram pull....” I assume you meant 30 second pull since you said the load was 13 gram. I have had an LP for 10 years, chrome top and bottom.
James: " '97 doesn't feel that long ago"
Me, a 23 year old: "Thank you!"
Lol, I feel exactly the same
It isn't that long ago. I'm still playing an online game that started in 1997. You'll blink and 60 years has gone by and then you will appreciate time passed to a new awareness.
It doesn't feel like it Sam but when i do the math that was two humans ago for some people. I'm showing every bit of wear and tear of those years. Enjoy it.
Same, I'm 22 and I was laughing about that!
It's the same distance away as 2043. It's a wile ago for sure
Yes, my prayers have been answered! Thank you James!
I've had one for about 10 years now. It has a very specific taste profile, very clear and and light. Nowadays, I actually don't enjoy espressos at coffee houses that much because they taste so muddy in comparison... love the little thing.
Contrary to James, though, I find cleaning the machine a veritable pain in the ass. There's so many contours and tight spots that are impossible to wipe. Also, it's hard to dial in since you can't pull many consecutive shots. Pulling a sink shot can ruin my morning if I don't have time to let it cool down and try again. It's also extremely picky about fresh coffee. I've solved the problem by freezing all the coffee I buy and by maintaining an excel sheet of the doses and grind settings for my favorites.
I have an Elektra Micro Casa a Leva, which is a not-too-distant cousin to the Europiccola in terms of mechanics and temperament - although perhaps a bit more bling, bling! It does have a spring that drives the piston - which is good for making extractions a bit more consistent.
I can still remember the day I bought it in Verona, Italy. I was in my early 20s and paid a million Italian lira - no euros back then. It was the most impractical thing to buy - I was backpacking around Europe at the time. Fortunately I was nearing the end of my trip managed to be get it back safely to the UK.
I'm now in my 40s and still love it. It connects me back to that adventure. I love that it is so basic. Espresso doesn't need to be complicated. Really enjoyed your review of the Cafelat Robot.
Found a minty one in a thrift shop today for $20. The things people give away. Thanks for the primer on how to use it!
That's an insane find. They're like CAD$1300 brand new :/
Ya lucky Panther 👍
Finally!!! I bought mine electrically fried about 15 years ago, restored and am going to use it for the next 30. I still feel that I need to learn that machine though. I Love the simplicity and lack of pumps, electronics and other things that break over time. Two issues that I find with this machine
1. pre-millenium group that James also presented in this video is the group overheating quite quickly, which can be managed by either decreasing the pressurestat or switching off the machine for a while between shots.
2. Sometimes air trapped in the group or in the pipe can lead to affecting puck surface, which leads to channelling. I use a round cover made of a cut coffee filter to protect the puck, and it works great.
Finally! I've been waiting for this review from you, I have my Pavoni from the year 64 and it works wonderfully, I have had other machines, but none as good, simple and durable as La Pavoni. It is simply a one-way trip.
Regarding the precision of the temperature for the extraction, you can put the pressure gauge for the boiler, or the temperature tapes, in conclusion, as you said James, "A Titan in the world of espresso", Love my Pavoni.
We bought a 110V La Pavoni Professional Pre-Millennium in 1994 (picked up in Rome at a great price) - that's 27 years ago and it has been reliable throughout. Been serviced a number of times (most recently last month) and it continues to make brilliant espresso. We added a better grinder (Rocky Rancilio) around 2010 and that certainly improved quality. Recently, we've shifted over to a bottomless portafilter and a Elektra baskets and that has also helped us improve quality. Today, it's making the best espresso it ever has. Keys are a top quality and freshly roasted beans. We put a Europiccola in our house in Italy and are now on the hunt for another EP for an apartment we're bringing online in Manhattan. Highly recommended.
You really do have the most fabulous hair.
My name is Hoffman...(sips coffee)...James Hoffman
He prefers his espresso stirred, not shaken.
@@jacquesdemolay5171 swirl
Slurps coffee from spoon surely?
spot on...1:14
No, that's not his name 😂
I've really enjoyed coffees from the Europiccola, I've been blown away by a circa 1980 Olympia Cremina, but by far and away my favorite no-frills lever machine has been the Arrarex Caravel. I briefly owned one and although I didn't use it often, I was always quite happy with the espresso I got from it. Of the three, I would say the Cremina is the best bang-for-the-buck (err, when buying a used one in good condition), but I can't get over the lines and the toolless design of the Caravel.
I have just unpacked my machine, it is actually the 'Professional' model which I bought in Italy in 1983! It has been in use off and on for ages and was packed away due to moving house/ country. It is an absolutely beautiful machine and as a designer I consider it a classic without competition. Love it!
Just bought a Europiccola. After one disastrous shot pulled two beautiful shots for myself and the missus. Possibly the nicest shot I’ve ever tasted. Used Illy beans, K-Plus grinder setting 3.0.
Omg, yesterday I came to your channel to see a review on the LP since I just bought one LP Professional second hand and was really excited about it! You didn't have it yesterday and I spent so much time reading about the machine and how to properly use it here and there. Then today I see you posted this and I was like YES, THIS IS PERFECT TIMING! Then I discovered the Facebook group, the one mentioned in the pinned comment 🙌 I'm so excited to learn more! The internet is magical ✨
It’s not a coffee machine, it is a piece of beautiful modern art that should be on display in a gallery for everyone to see
Admire beautiful art while drinking coffee. Great way to start your day
Well, it got into the Museum of modern art so there's that
Many things designed in the fifties and sixties are very well designed, and for that matter durable.
I have an old Husqvarna CL21a sewing machine from 1961.
It's an engineering marvel, and a piece of art at the same time.
You're going to love the Elektra leva machines :)
I used it everyday.ruclips.net/video/kD8FalHM6BU/видео.html
I've had a 1985 Europiccola for about 5 months now and it has been such a fun machine to play with during quarantine. Coming out of a pro-grade cafe, owning one of these at home was an excellent test of my knowledge and experience with coffee; you are completely in control of the outcome of your espresso, in the way of lever pressure, temperature and grind size. Definitely not a machine for someone who just wants to drink coffee, it is much more for people who want to play with their coffee from day to day, similar to the cremina from the previous video.
I love my machine, would definitely recommend it to any barista looking to hone their understanding of espresso and extraction :)
Best way to wake up in the morning. A steaming cup of James.
You really have no idea how long I waited for this review. Thanks so much!!!!!
I have had the Millennium Pro for over two years now and it's been amazing for my wife and I...as well as semi frustrating. I have a digital thermometer and brew pressure kit from Coffee Sensor, which have been amazing additions to the machine for managing the heat problem and dialing in your recipe by seeing how much pressure you're actually generating.
Although I stir my grounds prior to tamping to help break up clumps and distribute the grounds evenly, it seems I can never avoid the doughnut as you describe, and just general uneven extraction issues. I have been considering getting a distribution tool to see if that helps. I will also try to just tamp lighter to see if that helps.
For heat, besides just turning it off right after the first brew to let it cool down before the second, in a pinch I will usually throw the hot portafilter in the freezer into the ice. I then stick it back in the machine to let it draw out some of the heat. Still not the most effective since I have a naked portafilter.
Sometimes I think about getting something like a newer Lelit machine, but what holds me back is the fact that this machine was so affordable and is also fun to use. So I don't want to buy a $2000 disappointment.
Reading forums like Home Barista extensively helped me get up to speed early on with this machine much faster than I would have on my own.
Hi. Seeing this video made me want one of these simple machines instead of the DeLinghi La Specialista Maestro I just got. It makes delicious espresso and only cost $1200.
Anyway, I’m interested in how well this machine steams milk. Before I trade in my current machine I need to know about the steam wand.
About the puck dislodging or doughnut issue you mentioned, have you seen the suggestion above. Another owner suggested raising the handle most of the way before inserting the portafilter. That way there is minimum disruption to the puck after inserting the portafilter. He says to raise the handle until water comes through and then lower it a little bit so it stops dripping before inserting the portafilter. After inserting the portafilter just raise the lever the rest of the way. You may already have heard of this and I’m curious to know if it works or not.
No kidding. I’m this close to trading in my overly feature rich modern machine for something more compact, simple and stylish!
I just discovered this channel yesterday... bummed out that you didn't have a video on my machine, and today you review my machine... I'm in awe of your timing. (and your expertise)
I'd love to see a "dialling in espresso" vid with a lever machine. There are a few more variables at play than a semi automatic, and I'd like to see your take on how to play with them. Love my LP and really appreciate the review - thanks!
Yes, agreed. It's been a while since I gave up using mine, but I used to try to keep everything else (grams of coffee, the way I tamp and pull a shot) consistent, and just adjust the grind setting.
I have owed two LP's; the first, one in the US which I purchased in 1980 and a second in France in 2020.The French model is identical to the one in this splendid video; I have found that if the machine is fully charged with coffee and allowed to heat up for at least 15 minutes so the group head gets hot, the result is absolutely superb! Thank you for the video.
This sounds like the perfect combo to go with a Niche Zero, the whole demo manual set up.
I think a manual grinder like the Kinu or Comandante is a better combo, but I might be biased because it's mine. :)
I gained mastery over my pre-mil Europic. This took me months to do. So I got a La Marzocco Linea Mini. My coffee world, now, is as it was always meant to be. That video was hilarious. Thank you AI.
Love this series. Thank you for showing me something I didn’t even know existed!
I bought mine this year and it’s from 1995. Love it!! Some overheating issues, but a wet cloth cools it enough
i learned drinking coffee from my father (neapolitan), who used that pavoni back in 1975
Now that is a good education
Any idea what happened to the machine?
@@Gildaaaaaaas i bought it, ahah jokes a side i bought one 1973 and restored it. Was sent from Italy wrapped with empty bottles (cheap bubble wrap i guess)
Thanks for this one. I had a La Pavoni on my wish list for many years and purchased one 18 months ago! Well worth the wait and the money spent. Yes, very simple, yes great coffee, yes it can be fussy, no, it doesn't make lots of coffee, yes you have to learn (if you want load and drink get a nespresso... I guess they were made for some purpose) the peculiarities, yes it looks awesome... All in all I love the machine. It's not for everyone... but it is for me... :)
I couldn't believe my eyes when I saw this video in my feed. Well done James! I have owned two and still have my second one and will always love it. Thanks for the video mate well done!!! LOL. yes the James Bond footage does not do it justice.
I just got one a couple weeks ago. Mine was made between 1979-84 and it still works perfectly. I love it.
I just love these machines so much, the pretty one with the eagle/copper/brass (and ofc the pressure gauge) is probably my dream espresso machine at the moment. There is something so romantic and engaging to me about the tactile experience of *literally pulling* your own shot of espresso, you gain real skill and finesse in a way that I just don’t think is mirrored by a button press or other automation. Not a high convenience product but I really just love making things and that’s the deep satisfaction that I get, not just consuming them. In fact I’m the kind of person who’s been known to cook a huge meal then realize I was just looking for something to craft but wasn’t hungry.. then I invite friends over to feast haha. I know this experience isn’t for everyone but god does it appeal to me in particular. One day la pavoni, wait for me.
Sounds like you're looking for an Elektra or a Zacconi
Mix Masta Kooz what do you mean?
@@Peraou Elektra Micro Casa and Zacconi Riveria lever espresso machines have the eagle on the top and look really nice!
Mix Masta Kooz oh nice I’ll check them out! I was talking about the special edition la pavoni but sounds cool :)
This was, and still is my first espresso machine. It’s been super fun to learn how to dial in espresso on. On a good day I can make cortados that match anything I’ve gotten at some of my favorite cafes.
Temperature management is really only an issue if you plan on making multiple drinks in quick succession. There are workarounds. I usually have a bowl of cold water and I’ll submerge the group or a cold cloth will also suffice.
Swapping the steam tip for a single makes achieving good microfoam easier as well.
Ultimately it’s a solid entry level machine for the price. I hope to upgrade at some point to something that is a little bit lore robust in feature, and that can produce several drinks without having to worry about temperature management.
James, I am still patiently waiting for two things:
1. Reaction to Cowboy Coffee. Just youtube Kent Rollins on RUclips.
2. How to make the best percolator coffee
Im an espresso guy myself, but when I'm camping I can't take my espresso with me and chemex is too fragile. Percolator are the way to go and I'd like your take on it. Your book and channel have discussed Moka Pots, but I want a review of any old 8 cup or larger percolator.
Much love from the USA!
Thank you so much for this video. I found a Pavoni Europiccola 2 switch on a online marketplace and decided to go for it because of this video. Rinsed it and tried it today. Gonna need to figure it all out a bit more but got a espresso from it that i thought tasted good. I've seen some pressure gauge modifications that i think i'm going to invest in. As well as that temperature sticker.
Ok, so tried it out a bit more. Really starting to appreciate the effect of changing different variables and how that relates to the vocabulary around coffee with this machine.
"It's coming up on 60...years...old."
Hey! Some of us resemble that remark!
I recently was given a 1979 Europiccola to restore/repair. It's such a lovely piece and is so much fun to brew with. I have also found 13 g to be the sweet spot for the stock baskets, and 19 g for 3rd-party, larger baskets. The only thing I have to do to increase the quality of the espressos I make with it is to buy a decent grinder, as I have been using Illy pre-ground espresso (which isn't too bad) after realizing my current hand grinder won't cut it. I'm so glad you posted a video about the Europiccola, it was all I wanted after I was given it. Cheers!
Oh, and for GH thermal management, I like to put the portafilter in a glass of cold water and lock it into the GH while I prepare the basket. It acts as a heat sink and brings the temp down to something more appropriate
Awesome, been waiting on this video!
A few tips to other owners from my experience:
- Instead of slowly drawing the lever up to prevent disturbing the puck as shown in the video, bring the lever up to just below the point of uncovering the hole leading to the boiler before inserting the portafilter.
- There isn't (in my experience) enough steam pressure supplied to get decent steam from the standard 3-hole tip, aftermarket single-hole tips have not tightened fully meaning steam & water leaking out. And M6 acorn nut with a 1-1.5mm hole drilled in the centre works great.
This two tips are essential for Pavoni Owners and would add another for the pre-millenium models: installing an small modification against overheating and better thermal stability: der here: www.home-barista.com/repairs/heat-control-mod-for-2nd-generation-la-pavoni-levers-t40936.html
I bought a Europiccola recently as I am unable to go out for coffee at the moment. This has become a staple of my morning routine. It has a steep learning curve from the motorised counterpart I previously had however the results have been worth it. The steam wand takes a little to get used to as it has 3 holes and nailing the pressure takes practise. However the feeling of accomplishment when I diligently create a great coffee is all worth it. Would highly recommend for anyone where the process is just as important as the product.
You can minimise the risk of creating an under-pressure when lifting the lever by lifting it halfway before locking in the portafilter 👍
Love this machine. Bought one for a Christmas present to myself at my first Christmas after working in the US in 2004. Loved it. Took it to Shanghai in 2008 - then realised I needed voltage transformer (larger than the LP). I finally sold it when living in Prague in 2018 before heading Hong Kong. I miss it. At 14 years old, I had had a wonderful experience. I just knew that in Hong Kong, apartments would be tiny and having to use a transformer would be painful. But I miss it. Currently my coffee footprint consists of a pour over, small kettle and grinder. Happy to have a French press and Aeropress too. 🤩
One day I'll buy another LP, maybe second hand if I can.
Never been this early, but you're saving my mind during a loooooooooooong Zoom meeting!
It's a brilliant machine with a high degree of serviceability, which you pointed out. It is the most fun machine to experiment with as well, from roasting beans, steaming milk (single hole is a must modification). Bang for the buck, it's top notch! Great review and video, James. Cheers.
I've been waiting for this review for a long time
La Pavoni was my first foray into espresso - got it from a biology professor whose father had given it to her several decades earlier. Disassembled and rebuilt the whole thing with all new gaskets - except the water level indicator - that was a pain to try and clean. Always enjoyed looking at it, never really enjoyed using it - in retrospect it was the wrong machine to try and learn on but I’d probably appreciate it now if I still had it. Thanks for the great video!
I’m surprised you didn’t mention the thriving mod community around the Europiccola as you can buy after market gauges, thermometers, custom wood handles, heat sinks, etc. I just got one from the 80s and am adding a group head pressure gauge, a naked portafilter, and some wood knobs.
Link to group head pressure gauge?
@@stoopkid7134Look of it at the Coffee Sensor website. Lots of La Pavoni stuff. Easy to order from, and no problems for me.
Can't stop watching your videos. I love coffee, especially ristrettos, but I have no machine at home. This is a beautiful classic one. Thank you for this review !
Hi. Don’t mind me, just writing a comment before finishing the video to boost its discoverability
Honest
I’ve have a brass/copper/wood Europiccola since 1999. I use it daily and still love it decades later. Despite the volume rating, it’s really only fine for 1-2 people. I have friends who just want to push a single button and get decent coffee. This machine is not for them. But if you’re more a manual shift car, turntable audiophile, vintage watch type of person you’ll enjoy the machine. I’ve started watching RUclips videos and have adjusted some of my techniques, with good results, so if you’re new to a lever machine make sure to study up. I run a bit of water through the group head into my espresso cup, to warm the group head and to warm the cup, prior to attaching the portafilter.
My mom used to be a sales rep for LP many, many years ago. We had a LP graveyard in the basement.
I think you misspelled treasure trove. ;)
If it's still there you can probably find someone to sell it to.
My first espresso machine purchased 2 wks ago, first attempts at pulling shots/steaming milk were right up there with 007's.
Loving my LP pro, after much research this machine suits me perfectly.
There will be no more paper cups for me.
No regrets, only bliss
Even on EBay used ones cost more than $500 US. New it is $899. Thank you for the review.
Just got the Ultimate V60 Technique Poster for Christmas! Hooray!!
I started my coffee journey many years ago with a dumpster find Breville then moved on to a 2nd hand Delonghi full auto cockroach factory then picked up this the exact La Pavoni Europiccola 2nd hand from eBay imported from Italy about 10 years ago and have never looked back. Absolutely one of the best looking home coffee machines with gorgeous chome work however they do take a little practice to get great coffee. The biggest issue I had was grid constancy. The Porlex hand grinder I started with did the job but was inconsistent. If you decide to grab one of these magic machines pony up for quality hand grinder or a electric burr grinder suitable for single dose and a mini digital pocket scale.
Hello! I enjoyed your video. My Europiccola is from 1982. I recently had it overhauled (new gaskets, etc.) for about USD235 by the La Pavoni authorized repair shop in the U.S. My machine now works as it did when it was new 40 years ago.
A lovely review James. I’m very fond of these machines, so much so that I own two because they are serviced every year and I can’t bear to be without one for any length of time!
You’re right about cooling and I tend to flush through as I can waste water from the tank because generally I’m brewing for myself or myself and one other.
Knowing the correct pressure when the lever is pulled down is also a challenge. My shots still vary in quality especially as my grinder switches from an espresso grind to Moka and back again, so always needs dialling in properly.
My Europiccola is even older than the one you reviewed and the sad thing is that they tend to rust underneath the drip tray. I guess that’s why the one you reviewed had been enamelled, so it’s something you have to watch out for if you fall in love with these machines and want to keep them. I wouldn’t be without mine, even though I occasionally use a Moka stove top (your way) and aeropress or even a frenchpress I always return to the Europiccola for an espresso.
I can’t believe you finally made it! Been waiting for this review for ever.
Update from a previous comment: I found a non-functional La Pavoni Professional on ebay back in October, I've finally finished restoring it! Started pulling shots this afternoon. Getting the hang of it, but still a long way to go on the learning curve. I've been checking out your dialing in series as a guide. Thanks for all the advice and great videos!
Yes totally love mine worked as a barista for a few years and love pulling shots on this by the relationship I have with her not getting too hung up on the technicals. When you get to know each other then you can get some great coffee out.
This series is the ‘Retro Tech’ (MKBHD) of coffee.
retro roast
I wish for a dope or nope section
Retro brew series needed!