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If it does go on sale, it will happen at coffee-sensor.com

@@JohnMichaelHauck thank you, would that be compatible with the airbuster ?

@@patriciawaelkens5584 I don't see why not.

Thanks. The interface to the bluetooth device might well be.

@@JohnMichaelHauck is the app proprietary? Looks like it is written in flutter. What about the pressure sensor hardware? Would be nice if it could be built from affordable diy components. Like an ESP32, an amplifier and 200psi pressure sensor.

@@val3rk Good guess that the app is written in Flutter to be cross platform compatible. As for marketing, etc. I appreciate hearing your preferences. I'll pass them on to the rest of those invested in this effort.

@@ondrejmitas3325 Team effort with James and Tudor!

Yes, this design requires the pressure profiling kit, as it uses the hole through the piston and rod for both pressure sensing and the thin temperature probe wire.

Good ears! The audible notifcations can be individually turned on/off. They are for "Preheated", "Shot Start" and "Shot Complete". >> With the pressure sensor and the balance connected Automatically starts when * The pressure reaches the program starting pressure. Automatically stops at two minutes, or earlier when * The shot timer exceeds ½ the program duration, and * The pressure returns to the program ending pressure, and * The mass exceeds ½ the program target mass, and * The flow rate is less than 0.01g/s. Automatically resets * One minute after the shot stops. >> With just the pressor sensor connected Automatically starts when * The pressure reaches the program starting pressure. Automatically stops at two minutes, or earlier when * The shot timer exceeds ½ the program duration, and * The pressure returns to the program ending pressure. Automatically resets * One minute after the shot stops. >> With just the balance connected Automatically starts when * The mass exceeds 0.1g. Automatically stops at two minutes, or earlier when * The shot timer exceeds ½ the program duration, and * The mass exceeds ½ the program target mass, and * The flow rate is less than 0.01g/s. Automatically resets * One minute after the shot stops. >> Notifications (sound) At the start and end of a shot When the temperature reaches the preheat temperature of the current program. * It will only sound again if the temperature first drops 10°C below the preheat temperature.

I really have not studied the temperature difference much. I do know the temperature probe I am using is in the piston, touching the brew water above the portafilter.

It is a number that summarizes how much pressure was used to brew the shot. Specifically, it is the area under the plot (integral) of pressure (bar) over time (s). Examples: Pull a shot at 9 bar for 30 seconds: 270 bar*s Pull a shot at 9 bar for 20 seconds: 180 bar*s Pull a shot at 5 bar for 20 seconds: 100 bar*s Pull a shot at 9 bar for 10 seconds, then 5 bar for 10 seconds: 140 bar*s Pull a shot where pressure wobbles around over time, the app adds all the tiny time slices together to figure it out. Does that help?

Yes, the bolt is countersunk. You can view the model here and spin it around in your browser to check it out: bit.ly/CafelatRobotGaugeBracket Click the tab on the bottom called "Subassembly" The pressure line tube is a tricky (unwieldy) thing. It might be fund to try a smaller diameter tube with more flexibility too. Yet, it could get jammed where is comes out of the Robot body. Each idea sounds good until ... you actually try it.

@@JohnMichaelHauck thanks for the reply John. I thought about how much work it must have been to create that model in cad. You’ve done some great work!

If you don't have a portafilter with gorund coffee attached, this is normal and how the machine should work. If you have a portafilter with ground coffee attached, then maybe you mean that (weak) coffee comes out when you raise the lever - if that is the case, your coffee is ground to coarse, and you need to grind your coffee finer. This may mean obtaining a new grinder. There could be other situations too, but I need to know more about what you are doing. Consider joining me and many other helpful folks at facebook.com/groups/lapavonienthusiastsgroup

Randal, I will try to clarify, but please follow up because there is a good chance I am missing your point. You twice wrote, “…air (steam) …”. I am guessing that you might be indicating that air and steam are much the same thing. I know many people think of steam as just hot-moist air. My understanding is that steam is a gas made up of 100% water molecules (H2O), and air is a gas made up of mostly Nitrogen (N) and about 20% oxygen (O). They really are different. For example, when steam cools off, it condenses and becomes water. Air on the other hand does not become a liquid (unless things get spectacularly cold). Consider the area above the ground coffee and below the piston on La Pavoni. When we attach the portafilter and raise the piston, the area is full of air (the air came in the bottom through the ground coffee). Now when we completely raise the piston, hot water from the boiler enters the area. This hot water flash vaporizes into steam. The more steam that comes in, the more air is driven out through the ground coffee. Then, the steam cools and turns to water - leaving the area 100% water with no trapped air. If there was not enough steam to drive off all the air, then the remaining air will be trapped in the area. This gives you a spongy pull. The amount of steam generated is a function of the temperature of the water as it enters the area. The hotter the water, the more steam is generated. Am I helping at all? Maybe check out czcams.com/video/w2pORowl7r4/video.htmlsi=Tvv5BR11RWjKwPUL

There sure is, but it gets pushed back into the boiler when the piston is up. Some say you should bleed this off with the steam wand or it will cause "false pressure". I'll address it in more detail someday.

Awesome, I assumed so. Perhaps a good preparation would be to lift the lever, and bleed with the steam wand before locking in the portafilter. This would heat up the group and bleed the pressure in two motions. Regardless, thanks for the reply.

@JohnMichaelHauck and to you sir, huge thanks for making this cad models. That is the single best reference for differentiating between all the models. Now I know what to look for when buying my first Europiccola second hand.

btw supreme content!

You can play around with it at bit.ly/LaPavoni

The diameter of the top part of the generation 2 group head is 50mm, while generation 3 is 60mm.

aahh ok thats the pre and post ones right? @@JohnMichaelHauck

ahh ok mine is the 2. ... what upgrades can be done to the 2? I refinished it in ferrari red and chrome and added the boiler pressure ggauge and a cafaleta portafilter/IMF basket and silicon gaskets a few years ago but it always gave me issues like seizing up with handle up... hard to pull shots.. and just total inconstancy.. but ive decided to get it back out and work out these issues... usually im working on more commercial units but this one befuddled me until I saw your cross sections.. now Im curious!

@@dparham Generation 1 started around 1961, Gen 2 was 1975, Gen 3 was 2001, and Gen 4 was 2005. People call the Gen 3 the "post mil". Gen 4 is also after the millenium, but I think most people call that the Stradivari instead. "Pre mill" seems to refer to Generation 2 only. Generation 1 is also before the millenium but frankly seems like it is no discussed much. Personally, I just use the generation numbers. Finally, both Gen 3 & Gen 4 are actively being manufactured.

@@dparham As for your Generation 2, it is not clear to me when you mention hard-to-pull shots, if it is a mechanical issue or an issue forcing the water through the ground coffee in the portafilter. If it is mechanical, my guess would be adding some lubricant to the inside of the group head and on the two piston gaskets. Search for a high temperature food safe grease. It it has to do with forcing water through the puck, the following will make it easier: grind coarser, use less coffee (13g), brew when the group head is cooler, don't push the lever too hard - being patient to let the water get through, and use older beans. As for upgrades to the Generation 2, the most helpful is what is called the "Bong Isolator" available at www.coffee-sensor.com. Here is a link to the product: coffee-sensor.com/product/bong-isolator-and-water-heated-grouphead-mod-for-la-pavoni/ You can also chat with the inventor (Bong) and the owner of Coffee Sensor at facebook.com/groups/lapavonienthusiastsgroup as well as people who use those products there.

I've not noticed a big difference that the extra mass makes. I'd like to quantify that someday.

I'm glad to hear it.

I really appreciate it!

Not really, no. I am pulling about 9-bar. I have a piston pressure profiling kit (PPK) on one of my other machines and have learned the muscle force. However, some people claim that 5-bar yields better taste - so in that case, yes, this is more than 5-bar. One way to be sure is to outfit your machine with a PPK like this one: coffee-sensor.com/product/coffee-sensor-full-piston-pressure-kit-for-the-la-pavoni-europiccola-pre-millennium-and-millenium-machines/

@greynand, My first thought is that you most likely have a problem with your coffee beans being too old (aim for 2 weeks after roasting), too coarsly ground (use a good espresso grinder), or not enough grinds (aim for 14 grams).

Stelios, it is all a bit confusing, but I think your comment is consistent with my understanding. I'll restate your comment in my own words to see if I am understanding your point. Raising the lever raises the piston, which decreases the volume in the chamber above the piston, which forces any water, air, steam out of the chamber above the piston and back into the boiler via the siphon tube. Lowering the lever lowers the piston, which increases the volume in the chamber above the piston, which draws water from the boiler into the chamber above the via the siphon tube. Let me know if you have any concerns or questions.

@@JohnMichaelHauck In my comment I was always referring to the volume (and pressure) of the chamber above the piston. I also corrected the time. Apologies if I caused any confusion. I agree with what you wrote except that you have one typo in : "Lowering the lever lowers the piston, which decreases the volume in the chamber above the piston" It should be "increases" and not "decreases" of course.

@@Stelios.Posantzis Thanks for catching that! I edited the reply to fix yet another silly mistake of mine.

@@JohnMichaelHauck I dare not think how long these CAD models must have taken to make. Their precision is very impressive. A very useful guide for choosing between models and identifying which model corresponds to a particular second hand machine.

subhkan, one key pieces that is not clear to me is whether the water is coming from (1) the spout of your portafilter, or (2) around the outside of the portafilter. For the first, you most likely have a problem with your coffee beans being too old (aim for 2 weeks after roasting), too coarsly ground (use a good espresso grinder), or not enough grinds (aim for 14 grams). Alternatively there is a off chance the boiler is under way too much pressure - which is pretty unlikely. For the second case, maybe you forgot to replace the portafilter gasket? Does the portafilter get nice and tight as you lock it in (turn it to the left)? For a better analysis, reach out to the good folks at facebook.com/groups/lapavonienthusiastsgroup

@@JohnMichaelHauck Thanks John...yep water comes out of the portafilter spout. The filter is going in so snug and tight so no concern there. I have used all sorts of coffee grinds in there and tamped so hard. I don't understand it. Thanks I have posted already hopefully someone has some insight into it.

Aden, I'm not sure what you are describing is a problem. With the portafilter removed and the machine heated up and the lever lifted, hot scaling water SHOULD come gushing out of the group head. Feel free to go into more detail here. Better yet, share your situation with the mob of helpful folks at facebook.com/groups/lapavonienthusiastsgroup

Dillon, my understanding of your problem is that it occurs when you have the portafilter attached with finely ground fresh coffee grounds tamped firmly in it. You raise the lever all the way and the lever just wants to go back down. I also suspect that if you hold the lever up for a while (maybe 20 seconds), the lever will stay up and you can pull your shot just fine. If so, this indeed is a problem, and it liley that the piston has unscrewed itself a bit from the piston rod. This can be confirmed by raising the lever all the way (with no portafilter) and observing something less than a forcefull dispensing of scalding hot water. You will have noticed the time it takes for the lever to stay up has been increasing over the weeks or months. I'll call this a low water flow problem, and video 21 talks about this a bit more. czcams.com/video/W3_8EnN1APo/video.html If on the other hand you are explaining what happens with no coffee beans (or the portafilter not attached), then what you are describing is normal. With no fresh finley ground coffee in the portafilter, the lever will always* want to force itself down. *Well, unless the machine is turned off and cooling and the anti-vacuum valve is not fitted or stuck closed, then the lever embarassingly goes up by itself. Let me know how it goes. There could be many other issues too. I would suggest joining this Facebook group to connect with a bunch of knowledgable and helpful folks who will be more thoughtful and responsive than I can be: facebook.com/groups/lapavonienthusiastsgroup

This is not a fuse, but just a simple wire. I colored it brown in the CAD model to indicate it is connected to the incoming brown line from the power cord. In this model, the thermal fuse is the black cylinder in the center of the boiler bottom plate. The red button is the reset switch. I hope that helps. For more in-depth conversations, join us here: facebook.com/groups/lapavonienthusiastsgroup