EUROPICCOLA: 7 Crucial Insights & Common Mistakes to Avoid
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- čas přidán 2. 06. 2024
- Learn about the hidden drawbacks and mistakes to avoid before investing in the LA PAVONI EUROPICCOLA vintage espresso machine. Benefit from my year of experience and make an informed decision about whether this iconic home lever machine is right for you.
From ESSENTIAL ACCESSORIES to common pitfalls and even how to get that perfect CREMA, this video will equip you with the knowledge I wish I had before buying the La Pavoni Europiccola. Plus, a practical DEMONSTRATION will guide you through the first-time experience, highlighting key steps and aspects to be mindful of.
00:00 Intro
00:57 Reasons for buying the La Pavoni Europiccola
02:09 Not a group player
03:24 It's a journey
05:09 Accessories needed
07:58 Chaos?
08:58 Espresso... basta
10:35 Learning curve
11:21 Steam wand
12:04 Mistakes to avoid
15:53 Is the Europiccola right for you?
Follow me on Instagram @sebastian.messinger - Jak na to + styl
Hey man, they make plastic drip trays to go under the stainless cover. Definitely worth grabbing one
Wow, can’t believe I never saw this. Buying one as we speak ! Cheers
One came with my Milano. Thought they would all be standard. Hmmm.
They didn’t always come with one. It certainly helps to prevent corrosion to the base.
Great video. I use a La Pavoni professional lever machine for more than 18 years now. It’s really worth the effort and the learning curve. Also for the use of the original steaming wand with three holes. It works fine as it is. Open the steam valve for about 5 turns. You need enough steam force. Start on the surface of the milk. Create a vortex. Once the foam on the surface is formed, work your way down to about half way the bottom of the container with up and down movements. You can hear and feel that the milk becomes foam. You’ll feel it is time to start closing the valve now before the foam starts to overflow. Ready. Perhaps this way of doing is debatable by pros, but it works for me. Anyway, it is learning by doing it.
Following your instructions I tried and actually succeeded… almost. I think it must be the fact I wasn’t opening it the full 5 turns. Thanks so much!
Putting a single hole steam nozzle on really makes a big difference
Mostly same experience. Bought mine in 2000 (professional model) and took 10 years before I could make really good espresso. Now it’s better than pretty any 5k machine. But I’ve made a several modifications and use a pricy mazzer grinder. You should try lifting the lever to just before the water comes out before inserting the portafilter. It stops the vacuum pulling channels in the puck.
I’ve had mine since 1994. It takes a bit of practice to get proficient using it.
It’s worth the effort to learn to use it properly.
Repeating a point others have made regarding steaming milk: switch to a single-hole tip for the steam wand, then follow Lance Hedrick's guides to steaming.
Thanks for the tip. I was trying J Hoffman’s without success. But I’ll wait for the upgrade to arrive and try again. Thanks in any case!
I like Chris Baca’s Milk Steaming for Latte Art video. He covers not only how to do it right but how each step can start to go wrong and what to do to correct it or when you need to start over. He has good footage into the pitcher so you can see exactly what it all looks like.
That said, there’s not a lot of room to work with on these machines. Personally, I’m an espresso purist and to add milk after all the work I put into making espresso seems wasteful, but it’s a fun skill to have in your back pocket.
Thoroughly enjoyed this. Thankyou.
Glad you enjoyed it! ☕️
Incredible sense of art presenting information. Great video, Thanks and kind regards.
Much appreciated
Fabulous video...BRAVO
Thank you kindly!
Steam for me I went for single hole and it worked well from there. It aways takes work, but that is what makes it fun.
Bro…phenomenal video. You should have way more views. Bravo!!👏🏻
Thank you kindly!
Excellent and thoughtful video. Well done.
Thanks!
Great video, thank you 🎉
Thanks! 🙏
Nice video, also have a La Pavoni and was well prepared before getting it. You are completely right that it's not for people who don't want to turn espresso into a hobby. Your analogy that using a La Pavoni is like driving a classic car is spot-on 👌
A smaller, steam powered car that wakes you up in the morning 😂
Thank for the great video and your passionate with coffee❤😊
You are so welcome! Hope it helps :)
Lovely, passionate, yet practical video. Thank you.
Thank you kindly
Beautifully done video, lights, music, background are all superb and a beautiful espresso machine. Well done
Thanks so much!
@@sebastianmessinger You’re welcome sir
Very fair and a great looking video. I have a Gaggia Factory G106, it's chrome with a tin hat - it's a rebadged La Pavoni. I went through the same journey and I love it and use it every day.
I’d love to see it!
Cool video ! I have been using a la Pavoni professionale for 24 years every day now. Makes great espresso. Two things I found diffrently to you. My milk wand works perfectly making Great Cappuccino. Inportant using a fairly small metal container (with plastic handle obviously 🤣) to froth the milk, and the maschine cannot overheat as leaving it switched on the pressure regulator turns the heating element off automatically once it has reached the correct pressure. As you pointed out, the use of a coffe grinder is a must ! I use the one from la Pavoni and it works fine for 24 years now. To make it creamy, lots depend on how fine you grate the coffee. It must be just right. (6 month of trial and error..🤣) Nice video !! Thanks
Great video, very underappreciated by the algorithm!
Glad you think so! Hope they will too ;)
Great video! I just bought a used Europiccola this morning, together with a Jolly Dosato grinder and tamper and various other things. Also the previous owner had changed to a one hole steamtip. It looks absolutely beautiful and I’m scared and excited and thrilled for my journey to begin.
You won’t get any unexpected surprises so no fear necessary! It’s a joy from the very beginning. Wishing you a good journey. ☕️
Excellent video on the La Pavoni, I am using one myself for about two weeks and absolutely loving it. Your cinematic approach to videos is very relaxing, keep doing you!
Thanks! Glad to see people still enjoying cinema :)
Americano is just espresso+hot water. I would use a kettle but you can get hot water by removing the portafilter. Be sure to purge a bit and clean your shower screen, which you should do anyway.
Cappuccino, you did cover and I think you can make adequate foam with this.
A lungo is really a type of espresso. Standard espresso is a 1:2 ratio of coffee to what’s in the cup. Lungo usually is 1:3+. I would not recommend double pumping this machine because you will draw fines up past the shows screen and the only way to clean it will be to take it apart . You can get a 7 gram basket and use less coffee to change the ratio.
It’s a pretty versatile machine but it demands you develop skill but allows you to gain knowledge about coffee. For me nothing beats the feeling when the soluble parts of the coffee begin to dissolve and give themselves to the cup.
Thanks for the insight! I also found my workarounds and actually managed to get decent foam with it. I wish I could go back and change that in the video.
I have bean to cup Jura E4, but my romance with coffee says that it’s not enough. I will keep automatic machine for bigger group of guests and I will go for full Italian experience with La Pavoni professional as a daily morning routine ❤ thanks for the video Sebastian! It is very inspiring ☕️
I really enjoyed watching this, the analogy at the end brilliant! Just like others in the comments already said, the single hole steam tip is a game changer.
I really enjoyed reading this comment to start the day! Thanks a lot, glad you liked it. Strange why they wouldn’t make the single-hole steam tip standard issue..
The single hole definitely works better than the 3-hole steam tip.
My new, used Europiccola is staning on the table beside me as I watch this. My voyage to Roma in the Alfa Romeo is about to begin!
Loved you video!
Epic!! Enjoy all the curves ;)
Thanks! @@sebastianmessinger
Crafted video covering all you need to know to get started with La Pavoni Europiccola. Millennium owner 16+ years. Cannot be understated the importance of a high quality hand grinder within your budget with every else. The only thing not mentioned is the temptation to go back for a second is curved by the effort controlling the level of caffeine to acceptable limits.
Indeed, good point! The machine really teaches us self control
Great overall vid. It’s obvious you have an eye for composition, lighting, music, sound, etc.
I have a 1988 LPEP myself. It’s the dual switch version, which I personally believe helps making a better milk drink as the boiler pressure goes higher for better steaming.
Great video. I'm a lever guy too...I really enjoyed this :)
Glad to hear it! Thanks :)
Great vid! If you want to easily steam milk, I would recommend to change the three hole steam tip to a single hole one (you can find those for around 10-15€ on the internet, so it’s a fairly cheap mod). It works wonders!
Thanks for the tip. I’ll look into it. Seems strange why this wouldn’t come standard..
1 hole tip, for latte, hold the jug with the handle to the right sideways, with the tip up against the side of the jug nearest to yourself, tip at surface for 10 seconds, them lower tip until correct temp. For cappuccino keep the tip up top for most of the heating time.
Well explained! Much appreciated :)
Very great video. Just got a very old one where the grouphead is attached to the body but looks as new. I still have a lot to learn and my espresso is nowhere near yours yet 😂. Would love to see a maintenance video, where you talk about how you keep the LP in good condition!
Thanks for the tip. Use freshly ground beans and tamper it nice and tight and you should be pulling creamy shots in no time!
Perhaps follow up video will come :)
Wishing you a good journey! ☕️
After years of wanting one of these right at the beginning of my coffee journey, I borrowed one off of a friend of mine for a month. As much as I loved the espresso it brewed and the ritual of using it, I’ve decided it’s probably not for me just for the steam wand alone, was pretty disappointing in that aspect. I still love the beauty of them though.
Great video! Probably the best la pavoni video I’ve seen!
Completely understand! Hope you found a machine that suits your needs better :)
Thanks for watching nonetheless.
Don't give up on the dream, I've a 80's europiccola and swapped out for a single hole steam tip. Silkiest milk you can get, it's very possible. I make 2 flat whites every morning for me and my partner. I will say, milk is harder to master than the coffee. But it's not impossible, and not worth giving up on the dream over it. If it ticks every other box, then it's the right machine for you. You just need to go on a longer journey
Thank you for the declaration of love for a wonderful machine (and the alfa romeo way of life).
My pleasure, glad the feeling is mutual
Great video! Reminds me of one of my greatest regrets of my life. Throwing my Europicola away. Yes, I found a europicola at a Goodwill store in Miami for $40.00. It was missing a basket but worked. This was in the 90's before the internet so I had to figure it out on my own. I used it until it burned out. I could not find parts to repair it, again, pre internet and I never really got the hang of pulling shots. It was broken, I had no idea what I was doing so eventually I tossed it. To this day it breaks my heart to think of it.
What a tragic story. But honestly, we’re always wiser in hindsight. Don’t be too hard on yourself. You can still find another one that will serve you well. Thanks for sharing :)
Bravo, very informative and funny! Bought my Europiccola in Milan in the mid 90's and my journey has been similar, equally enlightening and frustrating. The grind is key along with quantity used in the pod. There is also maintenance (Seals, pistons, gaskets, breakers, time and lots of patience). Beautiful, timeless unit that once you've learned it nuances, can produce a great espresso or lattes!
Exactly! Even the maintenance is rather rudimentary compared to modern machines which almost need IT specialist to fix 😂
Wait till you look up the airbuster mod from coffee sensor 😂 o and the extended steam tip. Im sure you'll have fun taking the machine apart to clean and maintain. ❤
Great video! Both educational and entertaining, my compliments! One question, what model/brand of hand grinder are you using here?
Thank you very much! I’m glad you enjoyed it. After a lot of research, I decided to buy the 1Zpresso J-Max (the grinder is simpler to use than remembering the name, don’t worry)
I can recommend it for espresso!
really great video man. just the composition and lighting was really well done, and you did a good job of passing on all your knowledge you picked up while falling down the various rabbit holes lol.
i’ve been using a sage bambino (low level espresso machine,) for about a year now and am considering grabbing one of these. they’re everywhere second hand in spain.
my only doubt is that every morning, i make two espressos for my girlfriend and i, then 30 minutes later, a final espresso to transform into an americano to take with me for work.
can one of these little guys make two shots back to back? i’m assuming the 30 minutes is enough of a cool down time, but the first two have me doubting.
Thanks Alex, glad you enjoyed it. I’m in the same situation as you so short answer is yes, it can.
The wait between pulling two shots is only a minute or so, just let the pressure exit from the group head.
I often boil hot water in a kettle to pour over the espresso to get a longer Americano to start working.
It’s just a lot of manoeuvres you have to execute everytime, so I do use the mokka regularly also.
Hope that helps and answers your question :)
Love the vid b/c I feel the same struggle. The Alfa analogy was perfect too and fits so good in the overall aesthetic. Very well done.
p. s.: Love the German accent, too.
Glad to hear I’m not alone!
Hey man,
Just a watch through your video, it is very well put together. I very much feel your struggle as I also started my journey with La Pavomi last year, and there have been many ups and downs. :)
However, there are a few things that I have to point out about your video:
1) Within the Europiccola family they usually get categorized to Pre and Post Melanials, as the units made after 2000s where modified to function better. and you'll have less issues specifically with heat distribution.
2) there's a plastic tray which seems like you've been missing, it costs about 5 euro or so to order, and you could get rid of the cup underneath.
3) there's a replacement for the steam wand, with a single-hole extruder, which helps get a better steamed milk, but still not perfect!
anyway, have fun brewing, and enjoy your machine. :)
I had no idea they made a drip tray! I just ordered one. Thanks so much 🙏🙏
Bravo. Great video. I loved and couldn’t agree more. My favorite thing is when I pull a bad shot. Throw it way and like a mad scientist to figure out what I did wrong. A steps back on my Apollo grinder and measure a little bit better. Than I pull that black gold. It’s so much fun. The Italians put classy first. I love that
Yes indeed they do…Beauty is part of flavor!
I didn’t see anyone else talk about purging the false pressure. Because you start with air in the boiler to will end up with heated air rather than steam over your water. Purging this will definitely help with steaming milk. It will clear the steam wand of water that may have condensed there the last time you used the machine. It looks like you have a vintage machine. They hold air in the group head. Pumping the handle just short of where water will come out allows steam to circulate through the group head to heat it up to brew temperature without wasting water and burp the air out as well. There are multiple videos on this technique. For brewing espresso it should eliminate the spongy feel you can get from that air in the system.
due to this awesome video I just got my hands on an used La Pavoni Professional. Do you have any recommendations or where to buy accessories? I would like to buy a naked portafilter.
You have no idea how glad I am to read that this video has inspired others to just go for it. You’ll see, it’s a lot of fun.
To be honest, I’ve never bought any accessories for it, so far. In a video I published yesterday I talk about a steam wand modification if you want good cappuccino. There’s a website that makes them mentioned.
Let me know if you end up buying that portafilter. I want one too but since mine is out if brass I have trouble finding parts that would fit…
Enjoy the journey!
Beautiful done as everything in Italy, I am thinking of buying one but wonder if it worth buying a new one or a second hand one? Thanks for your advise coffee lovers. 😉
Thanks! I bought mine used and had no problems with it. I would recommend making sure it’s in good condition. At the end of they day, it’s relatively simple engineering and mechanisms. Like old cars, easy to repair ;)
New gets a warranty but used is gentler on your bank account. But remember that used may mean wear to the seals and maybe even overheated by an ill informed user. But it's a robust machine so I would take a chance on used 👍
yes, exactly. This is a machine about beauty.
I'm not sure what's going wrong for you with the steam wand -- I learned when I was a barista decades ago, so this was second nature. Two important things: One, get the nozzle under, but not far under, the surface of the milk and at an angle, like skimming stones, near but not at the side of the vessel, and get that spin generated; move the milk up and down a bit under the wand as the foam grows, you're looking for something silky and not too bubbly. Too bubbly means the nozzle is too close to the surface. And two, pay attention to the temperature of the milk as you go, preferably by sound (a deep rumbly sound is not what you want, too far) and/or the feel of the vessel itself. To calibrate yourself while learning just stick a finger in the milk and see how hot it is (take the wand out first). You want to avoid scalding the milk, so warm-to-hot, but not hot-hot. The espresso is already hot and the foam will insulate.
Thanks! I’m not sure, but I think according to what others are saying, is that the steam wand on my exact model doesn’t cut it. I can easily make milk foam on other machines. I think it’s due to the lower pressure the La Pavoni has since the boiler is designed to give pressure and heat primarily to the group head. A steam wand requires higher pressure, which would burn the coffee…
@@sebastianmessinger hm...it should come out fine (in fact I'm sitting next to dregs from this morning's cappuccino, still foamy). This seems elementary, but have you checked for a blockage from the boiler through to the nozzle? It ought to come out quite vigorously. However, if it's not given a good blast of steam right after you froth during your wipedown, you can certainly get buildup in there. You've got an earlier model than mine, but not by a lot -- there's a guy who's gone deep nerd on the engineering of the various generations of these things, with CAD cutaways and everything, maybe you've seen his videos, but I wonder if that might give a clue as well.
This machine is a piece of art and it definitely goes well in your beautiful kitchen! If there is something valuable I learned about coffee in Italy is that it is a joy to take the time to make a tiny little cup of espresso
Thanks! And then drinking it down within the blink of an eye 😅
The LaPavoni Esperto Abile is my first lever espresso machine. Making capuccino and steaming the milk was very acceptable on my very first shot. I had recently dark roasted coffee beans, my own grinder and coffee puck preparation tools.
Prior to the LaPavoni, I had other espresso machines. Perhaps the other machines gave me the experience on what is to be expected and needed when using a LaPavoni.
I forgot to mention. The new generation La Pavoni have a pressurestat in the base. I adjusted mine, can steam and texture milk in 400 ml and 600 ml for latte art.
😂😂 Delightful. Some clarification is needed though. The "coffee parafernalia" is stuff you will find on a counter in any coffee shop. It's what you need to make an espresso, no matter if you buy the Europiccola or a pump driven comercial machine. Now the obvious part. It's an espresso machine, it will not make anything other than that. The point that needs clarification is the fact that you will have more restrictions when making an espresso than you would with a pump driven machine. These types of manual machines are meant for a more traditional shot with 1:5 or 1:7 ratios. As an alternative you should probably look at something like a Gaggia Clasic.
Great video. Greetings from Argentina.
Gracias!
A wonderful honest and comprehensive film. I had a europiccola for 25 years and used it every day. It never missed a beat. The experience taught me mindfulness before I knew it was even a thing. It taught me discipline and the need to consider time in the morning. The points about crema are spot on. It depends on freshness and grinding. I removed that stupid bolt and put a rubber washer down over the hole before replacing the bolt. Leakage into the switch gear sorted. The ports filter indeed needs to remain in place for a while to cool or you risk coffee grounds being netted everywhere. The machine went on until the seals failed and I didn't know you could get them in the mail. I've got a different machine now but only a pavoni or a faema (vintage I know) will make an espresso like I remember from Napoli. Forget about all the mad tools and the rest. It's all about taste and mouth feel of that first espresso of the day. Of course there will be better cups on some days than others. That's why making an espresso this way mirrors real life... It's variable. Embrace that and you will embrace your europiccola, whichever model you buy. Goditi il tuo caffè!
I couldn’t have formulated it better. Thanks for this beautiful essay it’s worthy of a published review or article. Thanks in any case, it was a pleasure to read. It makes me wish I could write in such an eloquent manner. Made my day. La ringrazio ☕️
Aw... Di nulla! Keep making these great films 👏
Nice video. And I like the look of the machine as I'm a fan of the copper looks, although I'm not going to buy one. I don't think anyone will manage to get good (and consistent) shots out of any machine without the right knowledge
I'm probably going to buy the Flair 58 but have to add copper(plating) details later 😅
Yeah I think the copper was the decisive factor which made me buy it! Aesthetics play a role in tasting I think..
IMHO the big advantage of any direct manual lever machine is that you have full control over the pressure.
But this also makes it the most challenging type of machine.
I got the Flair Pro 2, which isn't even electric (but, as a big plus, does come with a pressure gauge).
It's a beautiful process to use it, I do have a pump machine too but haven't used it since I got the Flair.
I just love the way it feels when you are pushing down the lever, the tactile feedback you get when the cake starts to losen up,
the audible feedback (no pump noise, just the espresso flowing into the cup), the way you control the flow using your muscles on the lever.
Lever espresso also is quite different to pump machine espresso, it's usually much sweeter, thicker and rounder.
Maybe one day, I'm going to buy a LaPav...or a Cremina.
I’d love to try out another model someday. So far I’ve never used another lever machine than this one.
I have had an Europiccola for years before finally moving on to a heat exchange Profitec. While I think i was never as successful in consistently pulling shots as you, I think it's perfectly fine to steam milk. It just doesn't have a lot of pressure, so it takes a little longer but my results were good. I can recommend lance Hedricks beginner video on fool proof milk steaming in this regard. Obviously you're not gonna get the "Bauschaum" you get from the Bialetti contraption you show in your video, but that's not what you want anyways... Great video! Almost makes me wanna take the LaPavoni down from atop the cupboard. Oh by the way, I have a about 40ish year-old one with the plastic drip tray and that one gets rust under the drip tray as well, even though there should not be any moisture there... very weird...
Thanks for the insights ! Because of you I might even give it another chance for foaming milk after checking out that video. It feels like I’m doing what everyone says but it’s not gaining that volume…
Anyhow, I think yours deserves to get takes out of retirement. It’ll thank you ☕️
Totally agree. It’s just that I like to try different specialty coffees, especially lighter roasts. So in my world the coffee, grind, time, ratio, and amount of coffee (in grams) are all variables. I really mess at least the temperature and pressure - while maybe not being the most important variables - to be reliable and that was my big beef either the Europiccola after all those years.
Great video. Thanks for making this, Ive been looking at getting one, and you impressions and your experience has helped a lot in making a decision
Glad to hear it! Bear in mind that paradoxically, if I had seen this video before buying one I would maybe have decided not to… which would have been a mistake.
What is your decision?
Nice video. What are your grind settings and how many grams of coffee go into your portafilter?
Thanks! I dialed it in at 120 clicks on the 1zpresso j-max. It’s the 49mm portafilter that I fill up between 12-13g of coffee depending on the bean.
Hope that helps :)
That's a relative question. Too many variables, depend on your grinder, bean type, bean roasting, quality etc. You are better off measuring your output 1:2 , 14g coffeee in and 28g coffee out. And keeping the espresso between 25- 30 secs. Adjust your grind between those measurements and your taste.
Interesting. I have the K4 kingrinder. I have tried a number of grind settings between 50-80 clicks. I'm starting to get decent espresso between 60-75 with 15-16 grams. But often times espresso starts dripping during pre infusion at around 7 seoncds. But tamping my luck much harder has also lead to not being able to pull at all at times. It's a journey I guess.
Bit disappointed about the Triumph Spitfire instead of an Alfa Romeo Duetto 😂 Sorry, couldn’t help myself. Keep it up 👍
I knew someone would notice 😅
The steam wand actually works great, but you have to open the valve ALL the way. Meaning several (!) rotations on the knob so you get all the power out of it. Then it works wonders!
Somehow not convinced but I promise I’ll try! Thanks :)
Yeah, steaming mill well is a whole other skill. More than likely it’s the user not the machine.
It works if you change the steam but to one with a single small hole.
Next upgrade is a 18g basket and bottomless portafilter, thermometer, manometers and the PPK with Airbusters from Coffeesensor :)
Exactly, and a little hat for the eagle
The reality is there are many variables that you need to have right to make good espresso, that isnt under or over extracted and isnt too weak, not too thin etc etc - grind size, water temp,, tamp levelness, tamp pressure, - puck prep, brew length, pressure, bean type and freshness - most modern espresso machines control a few of the variables for you so you dont have to be in charge of a ever shifting set of levers. The la pavoni doesn't and you need to manage all factors. Temp is the most difficult variable to manage, you really need some idea of what the group head temp is so you can time your shot right. As you mentioned the group head can get much too hot if you aren't careful, this is because how it is bolted directly to the boiler.
The stickers are a great first start at this. I would also definitley also recomend installing the boiler pressure gauge, this will help with with brew temp but also trouble shooting your steaming.
If you are interested in modifiying your machine to make better more consitent coffee I 100% reccomend the Bong isolator, coffee sensor also sells it. It is a thermal break that goes between the group head and the boiler and allows for much much easier thermal management of the brew temp, with how mine is set up I could make 5 shots in a row and not have to cool down my group head. It also alows you to bump up your boiler pressure and have much better steam power as a result. Its totally reversable, so if you deside you dont like it (which you wont) you can always take it off and sell it.
Finally a couple things,
- Its ideal to put the portafiter into the group head when the lever is raised almost all the way to the top, rather than inseting it then rasing the lever, this is because the vacum created can lift the puck and damage it doing it the way you did in your demo. also known as puck jump.
- To acheieve 8 bars on the LP you have to push very hard, I mostly brew around 6 bar - which is still pushing pretty hard, I have a ppk so thats how I can read the pressure. I recomend the technique were you push down on the lever and up on the portafilter handle, IMO this makes the least stress on the boiler.
-The la pavoni generally needs a very fine grind, I think a good rule of thumb is grind finer than you think espresso should be and start your shot with a 30s pre infusion. If the water runs straight through without much force, grind finer, if you can only get a few drops out in 2 minutes of brewing then coursen it a touch.
This deserves its own video or book! Thanks for the useful information :)
@@sebastianmessingerno problem, happy brewing,
I want one so bad but I drink cappuccino. Is the steam wand really that bad ? Any mods to make it better ?
I have to admit that although I failed many tries, I didn’t do it correctly. You have to turn open the dial all the way - four full turns and master a proper foaming technique. I’ve managed since publishing the video. It’s still tricky, but possible. There are also mods. I recommend you scroll down the comment section. There are many people who addressed this issue.
In sum, it is possible. I wouldn’t let it deter you from buying one :)
Keep trying with the milk. I don’t open the valve completely but what I do is the drive a lot of air into the milk for about six seconds and then tilt the pot so I get a vortex, this then consolidates into a nice micro foam. If I can post a pic it will be off my coffee today, made with oat milk which is much harder than full fat cow’s milk. Seven years of tweaking here!
That’s dedication for you…Long term goals! Thanks, I shall keep trying 💪
Yes it makes very good Milk foam! It es easy
Good to know!
Wow! Echt nice. Sehr chic! Ich komme nächste Woche vorbei! ❤️
Sehr gerne, bring die Tim Hortons bohnen mit 😂
I don't see how an espresso machine could not make an americano as it's basically an espresso diluted. Regarding the milk it works really well, if you change the tip. Going from a 3 hole tip to a single hole makes a huge difference. I pull latte and cappucino almost daily.
Good to know! Thanks :)
Every once in a while, I get everything exactly right and I can draw latte art with it, but it's unfortunately purely random...I never understand what I did right to get it right
Sounds like making CZcams videos 😅
We bought ours in Naples, Italy 1971. Was refurbished once. I took it out today and water is leaking in several places. I was heart broken! The base is peeling, wiring looks questionable and other components need replacing. Dilemma -- the entire thing would have to be refurbished and will be costly. Or just buy a new one that works without future repairs. Sentimental departure...
Wow, what a touching story! I understand the dilemma… I think there may be a lot of people and resources to help you refurbish it. On the other hand I think you can also sell it to someone who would gladly invest some time in it. In any case, your choice is between A) working on a project or B) pulling espresso immediately
Hard decision. Also… 1971 would come pretty close to being the model Roger Moore used in the film ;) ☕️
Refurbish and cherish, please. ❤
Found a youtube site that explains how to clean it and replace parts. I'm on it!! This vintage La Pavoni has too many memories for me. My husband passed away 3 yrs. ago and he made the best cappuccino with this Pavoni. Thanks for your encouragement!
To my experience frothing has nothing to do with the number of holes at the tip of the arm. Just cool down the milk to below normal fridge temperature. I place the can with the amount of milk in the freezer for a moment. It’s okay if it freezes a bit.
Hence increasing the time you have to inject it with air… I’ll try it out. Thanks!
hahahaha its the history of my life!! never ending 🤣🤣
Does anybody have problema with pulling a decent 2nd shot? Maybe because of the machine being too hot?
Very nice shot, but Ragazzi it is a Triumph and not an Alfa ;)
Lo so, la mia Alfa era rotta 😜
It’s about ritual over routine
Wise words
It’s a spitfire not and Alfa
Basic espresso knowledge...