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Hi! Very insightful informative video on my home Island Rum Arrangé. Thank you for enhancing this treasure from our island. Just wanted to mention that the second map shown for coffee is the one of "Ile de France" which actually is the current Mauritius.

Hi Sebastian, love your videos, especially this one on wine. How does one take one of your food tours? We'll be in Italy in April. Grazie!

Just bought a Pro, it fits the bill and I'm happy. Not sure about driving a Triumph Spitfire to Rome though. Thanks for the video and you are right, as with all espressos the secret is in the grinder and the grind.

We have the same dish with similar condiments in Mauritius. Excellent video ❤

Such an amazing video ❤

Really appreciated your comments, presentation and feel of the video. Classy and excellent technical input. Just one suggestion...the water :) Water generally clusters 10-15 molecules per cluster - it is thick and the reason you get scale in pipes and chloramine residues from mains water and bought filtered water. Specially micronized, thinner water (5 molecules per cluster) prevents scale dropout (which is mainly calcium) and self eliminates chloramine, fungi, mold etc. Physical filter systems actually capture and grow contaminants - not helpful. While I make an espresso water module. Eliminates chloramine (chemical residues - and sterilizes (not captures) contaminants. Micronizes clusters to <5 molecules (thinner). Real pure, thin, contaminant free water. Happy to send you one. The coffee flavor is noticeably stronger and better taste. Micronizing gets better infusion and taste and quality. Filtered water doesn't do it. The method you presented is so good. The water is feeling lonely. Thank you for an informative presentation on my newly acquired old gold Pavoni. :)

Hello Sebastian, very interested in taking one of your food tours, we (my sister and I) would love to explore one of your foodie tours, when we come to Venezia in August 2025.. is it possible please to give me a link to where we can make a booking please? Thank you. See you in August. Regards, Jo

Heading to Venice for my 3rd or 5th time. So glad the algo sent me your videos. Looking forward to trying many of the places you recommend or the dishes. Thanks!

Bon giorno...kali mera...gday mate...i ve had my 1990 s europiccola...since 2000....so a quarter of a century.... i ve taken it completely apart 3 times and counting...replaced the heating element thrice...replaced all the gaskets...over and over...changed the piston from plastic to solid heavy metal...ripped out the pressure stat and fuse... re wired it... changed the red light switch...added a pressure gauge...twice ! And it still works fine.... i pull 2 or 3 shots every morning...at least...this machine rocks...baby

This took me back to my time starting out with La Pavoni Professional, which I inherited from my grandmother. Omg so much trial and error, broken hearts and espresso cups for the first couple of years. It was so worth it in the end though!♥ I had forgotten all about that past until watching this video. Today, I am so happy with my machine and brewing the most beautiful cup of espresso every single day. So to all you struggling out there - keep at it! Read all the ressources you can find - online forums, facebook groups, youtube videos, etc. Eventually you'll crack it and you'll never look back My most important breakthrough was realizing that you just can't skimp on a good quality grinder (and it means you have to pay for it, I was a student, which made that part very difficult). My first grinder that was good enough was the Rancilio Rocky (300 GBP). Now I own a Niche Zero (550 GBP) and I've never had an urge to upgrade from there. Otherwise loads of accessories bought from coffee-sensor.com (highest quality accessories for La Pavoni you can get within Europe!)

Tq for your contribution to Khao Soi recipe Authenticity is key !

Just back from our second trip to Cantina Aziende Agricole. Great tip. Really enjoyed it. I can imagine we even pop back from lunch tomorrow before heading home. Friendly service. Nice wine. Nice food. Lovely atmosphere and a fair price.

I have a post-2000 Europiccola. I've made decent frothed milk using the steam wand (with the three hole tip). Check out James Hoffman and Lance Hendrick's guides to frothing milk, and you too can achieve a pretty good result.

Late to the video but here is my technique for perfect foam on the LP. Usually when steaming milk on other machines you will want the wand on the side with a slight tilt to create a good vortex. With this technique I wasn’t able to get good micro foam on the LP at all, only bubbles and hot milk! So, after practice and adjusted technique, here are my main tips: 1. it is important to open the steam valve completely for maximum steam. It is a few turns but you do not need to turn as much as in the video. 2. Place the wand slightly more centered and 3, tilt the jug much more than you normally would. With all these three tips combined will get a strong vortex and perfect steamed milk, and I’ve tried it with different milk types (regular, oat etc). But it takes practice.

This video is made with passion and willing to share experience and set expectations for the new users of Europiccola. We have EPC-8 since 2001 and love it a lot. Confirm: I can sign under every item described in this video. Great work, Sebastian!

As a lifelong Alfa guy, it hurts that you used footage of a Triumph Spitfire! Great video though!

nicely done, thank you. just ordered mine -- i've waited 30 years for this! -- and very much looking forward to the adventure. i roast and grind my own coffee, have done for close to 10 years, so i think i'm ready! 👍✌🖖

Amazing video, thanks for putting this together.

great video Sebastian, everything you say is absolutely true. . I owned La Pavoni Professional since the 1970's .Brother started selling and servicing to restaurant way back when you couldn't find any type of machine like this. Brother made me buy this machine and grinder , I was poor back in those days, but I towed the line with him. Two years ago, I gave my machine away to a thrift shop, as I was moving to a condo from house and thought I had reached the end of its utility. Since the last couple of weeks , I regret getting ride of my machina. and am searching the thrift stores to find my long lost machine, but to no avail. Your video reminds me of everything that it represented to me for so long. It becomes a labor of love, and of course, the imperfections are nothing compared to the final results. My major discovery somewhere along the way was to get my roasted beans within a week or so of being roasted. Unfortunately, I am now single, and just can't keep up to consuming my 340 grams of coffee fast enough. It's a race to enjoy the crema, while the roast is still fresh enough. I had done my share of maintenance and repairs while owning. BTW, my model didn't have a screw in the well of the unit. I also had a pressure gauge , which I see some models didn't come with. Not sure yet whether this became irrelevant as time went on. .

Use polygonal milk jugs for cappuccino ;) too much pressure for round containers ;) Dive shallowly

First thing first, I must really compliment you on the professional quality of your video. Beautifully shot, engaging, visuals and music and Italian interludes... simply wonderful. I used to work with professional espresso machines when baristas were still called bartenders and 'latte art' meant 'foam in the cup, not on the saucer'. I have one of the last Pre-Millenium la Pavoni Europiccola Professional machines, with the smaller 49mm group. I bought it secondhand and I used TH-cam videos to teach myself how to clean and maintain the machine. Since I used to work with professional machines, it wasn't that hard. When you've done it often enough, removing the group from the boiler and disassembling the group for soaking it in liquid decalcifier takes about five minutes. Assembling the clean parts, greasing the rubbers and installing the group back on the boiler is another six minutes. My Pavoni started leaking around the base of the boiler, which was rusting through, so I removed the foot and installed a new one. It fit the boiler and everything, but unlike the old foot, the bottom plate was not attached with a non-watertight screw under the drip tray (yes, I was taken aback by the lack of a plastic drip bowl under your tray, it's my understanding that all Europiccola machines have a plastic drip bowl with either a plastic (like mine) or a metal tray (like yours). I still have a small bowl on the tray under the spout of the group, but that's because it catches the steam water when I flush the group before each expresso. So you might want order a plastic drip bowl under your metal tray. And if you have to install another foot on your Pavoni, the new foot requires a different bottom plate and the screw that comes from underneath is different in shape and requires a special tool to screw it in place. About the steam wand and milk foam: the pressure with the three hole steam wand is simply not enough to create a jug of milk foam. How I solved this is that I rarely make more than two cappuccino, so I don't foam up too much milk by using a smaller jar (250ml) that I fill with enough milk for two cappuccino (100ml milk). I also increased the velocity of the steam by removing the 3-hole tip and screwing a stainless steel closed nut with a tiny drilled hole in the middle on the steam pipe. This way you get 1 jet of steam. The other thing is that I use fresh whole fat milk. I still don't care about making the cappuccino beautiful) but the foam quality is decent enough to make latte art. Good luck with your channel!

Thanks for the education - you made it easy to understand what it takes to make a quality espresso using the iconic La Pavoni.

great video

Well done. Fantastic review. Very helpful.

Do tourists really do that thing with oil and vinegar? 😂😂😂

Great video. Interesting and inspiring! 🙂👍👍

I love my Diva! I have the Professional model, and I don't understand why so many people have trouble with the milk frother. After making a small modification, I’ve been able to use it perfectly well. I bought a closed nut and drilled a 1mm hole at an angle-that’s my milk frothing nozzle, and it’s been working perfectly since day one. I can’t even remember how it was with the original one anymore. 😄 The modified version produces beautiful silky milk foam, not that construction foam you get with handheld devices or cold frothers.

Fantastic analogy of the journey by Alfa Romeo! i’m still on the fence on buying one soon. (need to sell one of my Italian road bikes first)

Comment çà seulement 932 vues !! Très belle cinématographie

We loved your recommendations! You made my visit with my dad so much better. Gracias Sebastian!

I think a lot of your tips on restaurants could apply in many countries in terms of where to eat.

@18:05 #14, been asked several times before in Italian restaurant if we wanted coffee after dinner... most recently at Lucca...

Thank you for this video...a wonderful tribute to a beautiful machine! I've had mine for about 2 years and, after some frustration with dialing in the grind size, etc., I´m consistently producing really great espresso! I was looking at the owner´s manual and found the instructions a bit confusing. The manual states (verbatim): Slowly raise the lever only 3/4 of the way up then quickly lower the lever to extract the crema. Immediately raise it after the first extraction and leave it up for 7-10 seconds, depending on the amount of coffee you desire then lower the lever completely. Most of the technique videos I have seen do not suggest this ´two pull' method, and I noticed in your video you only did one pull of the lever. Any thoughts? When I have tried the method from the manual, I don´t get the sense that any water is being infused into the puck... Thanks!

thanks for recommendations

You're not Italian are you? pfff, I hate seeing so many foreigners in a country where they were never born in, talking like they speak for the people in the country. Can you speak Italian at least? Migration was never a good option ever.

The difference between Burmese Kaho suey and Thai Kaho soi ?

Just a wonderful journey. Beautiful video. Thanks for sharing ❤

as a venetian i have nothing but praise for the video. tourists are often misguided and in need of knowledgeable figures like you to help them experience genuine products and experiences of the city

"the zodiac sign of the farmer that harvested it" 🤣🤣

Wonderful thesis! Bravo.

Newly subscribed ! Love what I've seen so far ! My partner and I are planning a move to Italy in 2025 with preliminary visits, etc. Will definitely keep on watching ! I was looking at your videos. Are you from Montreal ?! We are ! Living in the Eastern Townships now but lived there basically all our lives ! 😊

Great video, I will try some of these places tomorrow!!!!

Thought I was alone, lovely video. Had mine since 2001, it's has been a journey and a half. Just finished putting her back together after service. Hence, going through videos I have found that Illy Intenso Bold Roast works well, should you have trouble with grinder, etc.. Grazie 👏

Thanks for sharing! You do need to practice more your Italian. Alfa Romeo did not come out with…crema. 😂

Great video. Love the colour grading!

That’s not a vintage alpha Romeo. It’s a Triumph

You don’t need a tamping station. But yes to the rest. Anyone who BUYS GROUND COFFEE might as well buy instant coffee and save themselves a fortune but makes bad coffee

I really like this machine, have one for nearly 2 years now. I'm really surprised by the warm-up time you recommend. I let it heat up for 20 minutes before I do anything, lest the espresso turns out really sour. And yes, it's a journey 😊 one that was frustrating at times, but also rewarding.

Finally! What a nice presentation. Its always the journey

Just get a single hole attachment for the wand, smaller hole is better. No problem.