I know this is old but thank you for the straight forward explaining. I got the Professional Lusso for my Boyfriend for Christmas. He had one to use years ago bzt that belonged to his then roommate. So for years we had to make due with a cheap alternative since we both didn't have a lot of money to spare on such an expensive luxury item. But now I can AND I made a good deal so now, while he is out of the house, I try to learn to make a really good Espresso to surprise him ln Christmal Morning not only with the Machine but also with the perfect Espresso :) and your video really helped!
Well done Berta! Learning to make the most of my La Pavoni has taken years to perfect! Your tips and technique bring excellent results. The La Pavoni is like owning a vintage manual Alfa Romero... tricky at first but sublime once you master some skill!
I have a pre millennium professional i bought used years ago. I've not found a machine that will make espresso even close to the quality of the lapavoni. I uave mine on a smart plug so i get google to warm it up when i wake. I use 15.7 grams of beans on a really fine grind and a reasonbly firm tamp. Gives a really dark and rich crema.
My Europiccola is 22 years old now and still going strong with only minor servicing. Top cap and piston have been replaced recently as well as all washers after 13 years. I have also sealed the bottom and top left holes of the frother and only left the top right hole open. This way you can froth milk really well. This machine is a real lady and you have to know how to treat her right. But then she creates the perfect espresso and latte
Great video I shall try some of your techniques.I heat up my portafilter by submerging it in boiling water while I am preparing my coffee machine.regards Kev
Residual pressure is something like a fairytale. Its only air. And not relevant for temperature, but maybe for steam use. The pressure is always the same and pressure defines the temperature, whether its steam or air. One issue is the air residing in the riser pipe, you cant flush it out with no coffe, so for the first cup there ll be some bubbles always
Great video! Really liked the info on the procedure of heating the machine correctly, and remove air by letting out steam, and the grouphead/cup heating. I find the manual machines, especially the La Pavoni's, SO much more interesting than the other espresso machines. Will have one of these, soon.
Dear Berta, the temperature in the boiler is +115 C (you warmed up the group twice), you burned the coffee and over-extracted the shot (prewetting is very long, usually no more than 5-7 seconds). The lever shouldn't move so hard.
I just got a Europiccola and was surprised by how much finer I had to grind (I use a Rok hand grinder). But after I got that dialed in, I'm getting decent shots now with a process very similar to yours.
Your portafilter looks so easy... my new europiccola is really, really difficult to get the pf to latch, and when I turn it to the side it only goes about 30 degrees, not the 90 like yours... is it because its new, does this loosen up over time?
Hi Berta, Thank you for this video, it's very helpful, and it has confirmed my desire to buy a La Pavoni Europiccola. Are there any issues with the Zassenhaus grinder, and have you developed any new methods in your espresso routine? Thanks!
Pierpaolo D'Aimmo I leave the valve open for a minute or so most of the time until the pressure gauge starts to raise again even with the opened valve. And prior to frothing milk I open up the valve again to let the water that has accumulated there out and to only have steam
I got a machine as a present and I read a lot of how difficult it would be. Seems to be really easy judging from your video. Thanks a lot :) greetings from Frankfurt.
These machines are fairly simple and the process is really easy in theory, but for good results every detail has to be taken into consideration. You're directly involved in pretty much every step of the process, so it's comparatively more involved and requires more knowledge than a semi-auto or super auto machine.
Which grinder do you use? I've received my diva but till now the pressure is way to low. The water just sips through. I guess tthe beans are not properly grinded.
I always prepare my coffee in the gasket locked in the portafilter since i am afraid of getting little cracks in my tamped coffee cake after locking the gasket into the portafilter. Have you faced any channeling issues from time to time? The shot in the Video looks great tho! :-)
Hello Berta, I noticed you used 13 grams of coffee for one espresso. Normally it’s 7 gram - or 14 gram for two espresso’s. You like your coffee extra strong? 😀
They said that a pre Millenium should use a 49 mm. y after a M. 51mm. I got my La Pavoni Europiccola 16 Demi tase cups espresso machine way back in 1990 and the diameter of my portafilter measure is 45/46mm.
@Rick Yanez I can imagine that's difficult. I would get very protective if someone were to suggest that with my La Pavoni. It's a very emotional topic for sure. 🤨
I know this is old but thank you for the straight forward explaining. I got the Professional Lusso for my Boyfriend for Christmas. He had one to use years ago bzt that belonged to his then roommate. So for years we had to make due with a cheap alternative since we both didn't have a lot of money to spare on such an expensive luxury item. But now I can AND I made a good deal so now, while he is out of the house, I try to learn to make a really good Espresso to surprise him ln Christmal Morning not only with the Machine but also with the perfect Espresso :) and your video really helped!
Great! Just got one today, very exited! After Years of using the Bialetti!
Well done Berta! Learning to make the most of my La Pavoni has taken years to perfect! Your tips and technique bring excellent results. The La Pavoni is like owning a vintage manual Alfa Romero... tricky at first but sublime once you master some skill!
I have a pre millennium professional i bought used years ago. I've not found a machine that will make espresso even close to the quality of the lapavoni. I uave mine on a smart plug so i get google to warm it up when i wake.
I use 15.7 grams of beans on a really fine grind and a reasonbly firm tamp. Gives a really dark and rich crema.
what a perfect prep and shot. It's rarely found on RUclips! Thank you
My Europiccola is 22 years old now and still going strong with only minor servicing. Top cap and piston have been replaced recently as well as all washers after 13 years. I have also sealed the bottom and top left holes of the frother and only left the top right hole open. This way you can froth milk really well.
This machine is a real lady and you have to know how to treat her right. But then she creates the perfect espresso and latte
How did you seal them??
How did you seal it
thanks a lot for the info! my espresso turned out great finally!
Enjoyed the lesson now I will be using my vintage 1981 La Pavoni.😀take care from Montréal, Québec
Great video I shall try some of your techniques.I heat up my portafilter by submerging it in boiling water while I am preparing my coffee machine.regards Kev
Nice production! But your portafilter needs to be on the machine while it heats up. Flushing a bit of water through won't be optimum.
Excellent presentation and atmosphere TY 🙃
very nice video for a Sunday morning, thank you
Residual pressure is something like a fairytale. Its only air. And not relevant for temperature, but maybe for steam use.
The pressure is always the same and pressure defines the temperature, whether its steam or air.
One issue is the air residing in the riser pipe, you cant flush it out with no coffe, so for the first cup there ll be some bubbles always
Thanks for the useful video! Pulling water through to preheat the grouphead and basket is a total game changer.
Hello,
Please confirm the brand name of the grinder you use (could not find it on Amazon) for me. Thank you.
Great video! Really liked the info on the procedure of heating the machine correctly, and remove air by letting out steam, and the grouphead/cup heating. I find the manual machines, especially the La Pavoni's, SO much more interesting than the other espresso machines. Will have one of these, soon.
I love everyone who loves la pavoni, because it means you have a taste for coffee and machine :)
Could you please explain why at 4:30 you pull up the lever BEFORE putting on the portafilter/basket/coffee?
Danke für die schöne Vorstellung. Was für eine Mühle ist das?
I like your watch
Dear Berta, the temperature in the boiler is +115 C (you warmed up the group twice), you burned the coffee and over-extracted the shot (prewetting is very long, usually no more than 5-7 seconds). The lever shouldn't move so hard.
Hi I didn't get the name of the grinder. Very nice demonstration .
Great video! I've heard this is the best way to make espresso for flavor. I have an automatic machine and want to try a manual one day. Cheers!
When you say "residual pressure" do you mean to lower the pressure enough to bring it into the green? Also--could you provide the name of the grinder?
THANK YOU!!!! I couldn't figure out what I was doing incorrectly.
I just got a Europiccola and was surprised by how much finer I had to grind (I use a Rok hand grinder). But after I got that dialed in, I'm getting decent shots now with a process very similar to yours.
Which setting do you put your rok grinder on thanks Kev
won't raising the lever up for 20 seconds start the process, and espresso would start dripping? even before pulling...
This gerander sutable for turkey coffee?
Very good product.
Great video, how long does it take to turn off the green light? 3:15
Your portafilter looks so easy... my new europiccola is really, really difficult to get the pf to latch, and when I turn it to the side it only goes about 30 degrees, not the 90 like yours... is it because its new, does this loosen up over time?
Hi Berta,
Thank you for this video, it's very helpful, and it has confirmed my desire to buy a La Pavoni Europiccola.
Are there any issues with the Zassenhaus grinder, and have you developed any new methods in your espresso routine?
Thanks!
Thanks! Didn't know the trick about releasing the residual pressure. La Pavoni is a bit harder to master but totally worth it.
Pierpaolo D'Aimmo I leave the valve open for a minute or so most of the time until the pressure gauge starts to raise again even with the opened valve. And prior to frothing milk I open up the valve again to let the water that has accumulated there out and to only have steam
I got a machine as a present and I read a lot of how difficult it would be. Seems to be really easy judging from your video. Thanks a lot :) greetings from Frankfurt.
These machines are fairly simple and the process is really easy in theory, but for good results every detail has to be taken into consideration. You're directly involved in pretty much every step of the process, so it's comparatively more involved and requires more knowledge than a semi-auto or super auto machine.
Just lovely
Which grinder do you use? I've received my diva but till now the pressure is way to low. The water just sips through. I guess tthe beans are not properly grinded.
just put the glass on the footer to make it warm
What ratio are you using?
So nice are you still using it? I'm getting one all copper brass wood version
I always prepare my coffee in the gasket locked in the portafilter since i am afraid of getting little cracks in my tamped coffee cake after locking the gasket into the portafilter. Have you faced any channeling issues from time to time? The shot in the Video looks great tho! :-)
Knows how to make proper coffee and gorgeous-looking!
Hello Berta, I noticed you used 13 grams of coffee for one espresso. Normally it’s 7 gram - or 14 gram for two espresso’s. You like your coffee extra strong? 😀
I’ve always thought that pulling a shot on a Pavoni is intimidating but you made it look easy. How much force is required to pull the lever?
I read that 13.5 kg is needed for 9 bar. So you can stand on scale and measure it :)
Well done, very good first effort, well paced and solid coaching.
Great video thanks, so where did you buy it?
How is this grinder for espresso?
Is it made for espresso?
Thanx for Trying 😉
Great video, i love the way the espresso turned out! I just bought a pre-millenium Europicccola. Where did you get your portafilter and basket?
Thank you for sharing. Is it a 51mm tamper you’re using?
Enjoyed your demo, very clear, simple and on target; ¿where can I purchase a coffe grinder exactly like yours
Meine pavoni Mignon ist ne absolute Diva. Ich muss noch viel üben........ Grüße aus der Hauptstadt ✌️
do you think the pressure gauge attachment would be a good investment or is it unnecessary?
I think its unnecessary. The only good investment is the bottomless porta filter. I just got one and the crema is unreal. I highly recommend it!
Nice video.. What's the name of the grinder?
Thanks! Zassenhaus Brasilia is the grinder model
Im in love
cool. May i know what model is this machine? Much thanks :-)
It’s an Europiccola (new)
@@bertainberlin2563 thank you ❤️
That looked delicious
Thank you 😋
Nice video. If you dont want to waste water while heating up the grouphead, watch my "group head fast heat up" video
Nice video - what size (in mm) is your tamper?
They said that a pre Millenium should use a 49 mm. y after a M. 51mm. I got my La Pavoni Europiccola 16 Demi tase cups espresso machine way back in 1990 and the diameter of my portafilter measure is 45/46mm.
@@franciscodelatorre9336 better you go for a 49.5mm and 51.5mm tamper!
that grinder must be super annoying
Nunca pude hacer un café como ese
Nice video!!! Tks
nice!
u look great.
Ciao!
Cheeeeeeeesey muzak pollutes your voice and the voice of the Pavoni as it heats up and sings.
Finally a gorgeous brunette making a proper hot espresso.. or was it the other way around :-)
good first shot, you can do better than that over time
Extracion quantity. Please
🤤🤤🤤☕️☕️☕️
Good training video, way too loud and absolutely annoying music.
I just think you’re cute!
You‘re really beautiful!
You make a perfect wife, marry me.
But if you get a divorce who gets the custody over the La Pavoni?
@Rick Yanez I can imagine that's difficult. I would get very protective if someone were to suggest that with my La Pavoni. It's a very emotional topic for sure. 🤨
@Rick Yanez 😱 You can take anything from me, but not my La Pavoni! I should have never married you! 😭
@Rick Yanez Just take the money, the kids, the cat and leave me and my La Pavoni alone. I'm done with you. 😟