How to pull a Decent shot of espresso on La Pavoni Esperto Abile?
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- čas přidán 27. 08. 2024
- La Pavoni review
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Thank you Jack, it was a good insight to what I have coming my way having just ordered my gold and copper La Pavoni Esperto along with the new La Pavoni Cilindro grinder.
Thx for watching and congratulations! You will love it. I recently uploaded this video- can be useful as well: czcams.com/video/dC4ZGRKSgQg/video.html
Hi Jack. Great video! I just pulled my first shot on La Pavoni with the help from your videos. At the moment I don't have a temperature strip or brew pressure gauge but I use your techniques and it makes fantastic espresso. Thanks for the tips!
Thank you very much and enjoy your coffee! Which grinder do you use?
I use Eureka Specialita
@@benjaminbuckmaster great grinder. I had it as well, then I replaced it with Oro.
Thanks for this video. I have an old Gaggia Factory G106. I'm pleased to know that what I thought was cheating, is something you recommend - the mini fellinis and the 10 sec pre-infusion that you adjust as you go, really helps to get a good shot regularly.
Thank you for watching and sharing your experience!
Enjoyed the video. Thanks.
I think the false pressure only applies for steaming. It is trapped air from filling and will likely have some condensation with it. Release it and let the steam pressure build up again. A few seconds only.
It can mess up your milk steaming if you don’t, though.
I think it can help with that sponge feeling in the lever but I am not 100% sure.
Hi Jack, thanks for your video on how to pull a shot. I was pulling a shot with 9 bars of pressure then tried your technique of holding it for 10 seconds at 3 bars and then going to 9 bars and I must say the flavour profile is much broader. I have soy milk in my coffee but can certainly taste the difference. It would be good if you could do more videos using the La Pavoni with perhaps some other techniques on how to pull a good shot...
Hi, thank you! Before I got Decent, La Pavoni was my daily driver and I recorded few videos with it. I will definitely do more in the future.
You can check this one - I got some terrible coffee beans and tried to make a drinkable espresso
czcams.com/video/3FLvMdwq3ZY/video.html
Great video, I'm considering buying and I want to see reviews, you're video is brilliant, spot on! Thanks
Thx for watching. It is a great machine to have. Check out my other videos:czcams.com/video/dC4ZGRKSgQg/video.html
That’s a piece of art
Agree
The false pressure is the air that was trapped in the boiler, purging the steam valve will take the air out making room for more steam. The need to to remove the false pressure is more present on the newer machines as they have the pressurestat to controle the the boiler pressure where the older machines rely on the safety valve that will hiss constantly removing any air that wouldve been in the boiler.
Thank you for the info!
Very informative video. I’m experimenting with a pre-mil LaPavoni. Not as simple as I thought. I will try some of your tips. Hopefully my shots will improve.
Thank you very much and good luck!
Thank you for your help, Jack! I'm sold on La Pavoni, but I want/need to know more about them before I buy. Cheers!
Thx for watching. It’s a great machine to have. Recently I recorded this video about pulling shots on La Pavoni:
czcams.com/video/dC4ZGRKSgQg/video.html
My favorite is a la Pavoni shot with Italian sweet cream and a splash of paisano olive oil 😋👍🏽
Cream I can agree but oil I have never tried.
Very nice. Oh I wish I had a la Pavoni.
Great video! Very nice! Very nice to see, how you use it and videos about this series are rare.
Btw. are you a Q-Grader?
Thank you very much. If you can, get it. Lot’s of fun and great espresso .
I am just a coffee fan (fanatic 😛). I use to be a whiskey snob so I use similar process for tasting coffee.
You need 51.5 mm.tamper. Also 51mm puck paper on bottom then coffee and puck screen works great.
Thank you for advice!
@@mycoffeeshow111 I also find at least for me160 to165F is the right temp. Have a great weekend.
@@louisleoncini1033 that is interesting. It seems very low to me. I aim for at least 185
Great video jack 👍
Thank you for watching!
Subscribed. Awesome channel!
Thank you!
I believe the normcore is 51.5mm which exactly fits the ims basket. I was sad that the LP tamper was exactly 51mm which did not fully fit the ims basket
That is what I thought but Normcore sell them as 51mm
Hello!
Thank you for your honest review :)
I’m looking for a simple manual, preferably lever espresso machine but with good quality to make my morning flat white. Would you go for this one? 30ml shots seem a bit small for a flat white.
Hi, thx for watching. There is a way for to modify the piston to increase the volume but I haven’t tried it. For about 3-4months La Pavoni was my only espresso machine and I was very happy with it. Still use it for my morning espresso. The issue here is not the volume (use less milk) but the quality of steam. I know some would disagree, but I find steam from La Pavoni wet and process tends to be more tricky than with lets say dual boiler. Still, love mine.
Back again in this video
I have a gen 3 machine, 1.0 boiler pressure and found out that 90°C head temp is perfect for medium and light roasts
As i am perfectionist,i trialled and error many many different profiles
I found out that:
If you to extract with longer passive or active preinfusion, you must grind a little bit finer
If you want the maximum texture, 9 bar straight with only 5" of passive preinfusion, works great for low acidity chocolaty coffee
For acidic coffee, longer passive or active preinfusion with lower overall pressure, works better, to have a totally sweet and juicy coffee
Some times the coffee seems that it's a juice, not a coffee, if you know what i mean, BUT you may lose a liiiiiittle bit of a complexity, but the shot will always be more than just good
Ratio 1:2 for chocolaty coffees
Ratio 1:2,3 for acidic coffee
I put 13gr is the standard double 51mm basket
These were my 2 cents, to just help your channel
Greetings from Greece my friend
Thank you very much for your info. It is very helpful. I agree with the temperature and most of your findings. If time allows, I will record another video with La Pavoni soon.
I watched the full video and was dissapointed that you didn't show the crucial pulling down of the handle and the relevant pressures that you talked about. For me these are essential elements to using the La Pavoni!
I agree with you but haven’t figured out how to record that. I guess I would need a second camera. Anyway, thanks for watching, I will have to fix it in the future.
Maybe less pre-infusion and keeping the pressure more constant might help.
Thank you. Yes, as I said we can experiment, that is why I enjoy pulling shots on La Pavoni. I think, what I should do is to grind a bit finer for the second shot.
Next time I play with it, maybe I will try a Slayer shot.
I just got my brand new esperto compétente and the light never turns green. It seems that it comes on (red) when the machine warms up … do you know if it’s supposed to turn green on the newer models?
Hmmm, I would expect green light for when the machine is ready to brew but maybe not on this very model. There is a la pavoni group on FB- they know everything.
Hello i have a question if you mind. Does la pavoni europiccola portafilter compatible of delonghi portafilter. Because it does look similar but i am not sure
Hi, not sure about that. La Pavoni is 51mm (post milenium).
You should experiment around with WDT but no leveler.
In my experience levelers create uneven beds due to the ridges when you shove it down.
You might be right. I even recorded some videos about that but results were kind of inconclusive. You can check yourself czcams.com/video/o-L7YQS1tbk/video.html
Leveler base shouldnt distrupt the coffee bed. Should adjust to the point that it only distribute grinds on top which are “hilly”.
@@miin108 as with almost everything coffee related, there are lots of opposing opinions. I use mine every day but I don’t claim it is a must have.
@@mycoffeeshow111 it feels cool to use the tool 🤣
Good video Jack. Just got my La Pavoni and my coffee on day 2 is still awful 😆 but I'm still waiting for my 51.6mm Pullman tamper to arrive. Greetings from Australia.
What setting do you use for the Pav on the DF-64 ? I have that grinder also.
Thank you and congratulations! Do you have La Pavoni with pressure gauge? On my DF64 with ssp mp burrs I am usually around 15 but that is meaningless as every grinder and every coffee is different. Do you have any other espresso machines? If so, I usually grind slightly finer for La Pav.
What is wrong with the coffee taste? Too bitter, too sour, tasteless?
@@mycoffeeshow111 Hi Jack, I have a Rancilio Silvia and also a Rocky grinder. With the 64 and 16gms of darker roast I found I choked the LP at 12 and think 15.5 looks best. I want to try a puck screen but while waiting for my tamper I am just getting used to the workflow of the LP and true single dose grinder. Yes I have the professional with boiler pressure. I'd like a brew pressure gauge mod too I think. Must get a temperature strip too.
@@AndyG_64 I strongly recommend brew pressure gauge if you want to play with different styles of shots. Temperature strip should help as well. Good luck!
@@AndyG_64 I strongly recommend brew pressure gauge if you want to play with different styles of shots. Temperature strip should help as well. Good luck!
Hello, where did you get this temperature strip?
It comes included with this model of La Pavoni. I am sure you can get it on their website as well.
Hey. Have u tried with 6sec preinfuse and pull hard until finish. Tbt about 28sec ?
Hi, I’m sure I did something like that in the past but for most of the time, I pull shots with longer pre infusion.
@@mycoffeeshow111 so that means your tbt more than 30sec? How was the taste compare with shorter preinfuse?
@@dowhatIdo it has been a long time since I played with La Pavoni. Longer shots usually give me more body and silky texture. It often takes a minute for me to pull a shot, sometimes longer. I have another video about it here:czcams.com/video/x1rpeBhhkUE/video.htmlsi=Kdqq-QSnbCC1CX--
Hi jack. Add links to abt & ecm. I’ll follow to read and possibly get. Thanks
Hi, I forgot about that. Thank you for reminding. For BWT : amzn.to/3NrvdbR
ECM pouch filter I got from Bella Barista
HI! Good video~ Can you compare the taste of La Pavoni & Descent?
Thank you. Here it is:
czcams.com/video/PAN_EkSJcEw/video.html
@@mycoffeeshow111 Sorry~ I've just found it. Thank you anyway~
Hey Jack,
Have you experienced sour shots with you lapavoni?
No matter what beans I use ( medium to dark ) roast it’s coming as a sour liquid :(
Theory around grinding finer does not help, I get my Niche tested on all levels, and it simply does not help.. however if I go coarser, like 22 - 24 I can make a drinkable shot for dark roast only, but again - no tasting notes, just a coffee with some crema.. any ideas?
Well first thing I would do is to increase the temperature. Make sure everything is really hot b4 you pull a shot. Temperature strip would help to see where you are.
I assume you use fresh speciality coffee, not something from supermarket
@@mycoffeeshow111 temperature strip is on the group head, I start from 90 degrees onwards..
I do get beans from various speciality roasters, we have them plenty here in London, nothing works except Lavaza from Morrisons.
@@borissorlovs41 try 95 degrees with slow extraction taking at least 40sec and check if there is any difference.
do you have any other espresso machines to try the same coffee on? Lot’s of single origins coffees have dominate sour tasting notes.
Do you have pressure gauge on your machine? If so you can play with different pressure profiles to develop more desired taste. You can also try longer or shorter pre infusion.
Make tiny adjustments to pressure stat. to increase temperature if you have a post millennium machine. Assuming that the adjustment dial on pressure stat isn’t glued in place. I’ve got early post millennium machine and broke the adjustment dial as was glued, and had to replace it. At least it can be adjusted easily now. The pressure stat is cheap if you have a post millennium machine.
Hi my friend. Your problem is low temperature
I had this problem on 2 machines, Pavoni and Rancilio Epoca. Great visual, great crema, but no taste, all the coffees tasted the same. Don't be afraid for high temperature, be afraid of too low. Try pstat setting at 1.0 max and group temp at 95, for the Millennium model
51mm or 51.5mm tamper?
The one that comes with machine is 51mm. Normcore spring loaded tamper is solid as 51 as well but is much more precise so I would say 51.5
Is your counter leveled?
Never checked tbh. Seems like it is.
Like to watch your videos. But I can’t as your white balance is so out it makes it impossible for me to watch them all the way through. I feel like your house is on the surface of the sun. 😮
Have you seen any recent videos? They should be a bit better. I didn’t have a laptop when I started my channel. Still learning but hopefully more watchable content.