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I've had my Cremina for 3yrs 5months now. I totally agree with you @CoffeeWithArthur. I have the Smart Espresso Profiler SEP) and had the same experience where I wanted to see ALL the details as I was learning the machine, then I stopped using it, and just put the pressure gauge dial instead. Once you get that muscle memory, you really can just "feel" the shot and what it needs, or just ease up a little on the pressure to extend the shot length if the grind size wasn't quite right. The other thing I love about the Cremina is that zen-like quietness of the machine-the whisper of the boiler the silence of the shot pull. It really is magical. In the category of my wishlist for a future improved version of the Cremina: 1) Some sort of precision gear drive that makes the lever arm have a bit more leverage, gets rid of that wobbly loose hinge feel, and doesn't make the machine on the verge of tipping forward. 2) Make it so the lever arm and the portafilter handle don't collide with each other when seating or unseating the portafilter. 3) A back-lit water level gauge 4) A dial gauge for shot pressure 5) A dial gauge for brew head temperature

I've used a La Pavoni, for 15 years (picked it up, for a few hundred bucks, on eBay). But I was intrigued after watching your video. Then I saw the price... oh hell no. If the price was comparable to a La Pavoni, I would certainly buy it. But 4-5 times the price? I'll just deal with the occasional burn, during wipe-down :) Still a great video though.

Which is easier to maintain?

Sorry as a Apple man I choose the Pavoni Olso the price differences. Is too big

Hello Arthur, do you have experiences with C67 the first version of Cremina and wondering which difference between the new and old model because I found the older model is much affordable than newer model? Kindly advise. Calvin

That’s about $4,600 USD as configured.

use some light duty loctite on those lever pins

The Cremina is ugly as sin! How can that be for the Mac crowd? 😂

The Olympia is a wonderful machine! But I just love my La Pavoni Pro. It is so simple, back to basics. In my opinion, this is the way making espresso is meant to be. I also love the small imperfections. That is the difference between a Swiss perfection machine and an Italian machine with character 🙂.

It’s a year out now from your video. I am about to shell out some money for one of these, I like staying analog and intuitively connected to the task. Just check in, is this still your go to machine?

Many errors in the video. Deeper basket/ narrower basket requires a coarser grind rather than finer. Also 49mm is not wider than 58mm but rather deeper. Such long PI can in no way give you a good shot

Milk texturing is more difficult on the Pavoni than on a traditional machine, and has a steep learning curve, but it can work. Like you, I find it fairly easy to make an Italian-style dry-foam-capped cappuccino, though it took me quite a long time to learn how to get wet-microfoam for artisan/flat-white style milk drinks. There are also alternate steam wand tips with single holes that can make the process slightly easier, though I am currently using the original tip. The power from the steam wand is more than sufficient to create the foam, but creates a relatively slow/weak vortex, which doesn't reincorporate foam as well, so I find it easier to very slowly incorporate a tiny amount of foam at a time until the texture is visually correct, rather than the more common creating a lot of extra foam quickly all at once and then burying the wand until it all reincorporates fully. It also is somewhat easier if you get a milk pitcher with a rounded bottom inside, that assists the vortex movement (I use one from Kruve, but several companies make them).

Linux and La Pavoni for the WIN! The Cremina is OBVIOUSLY designed for the same folks that would buy a Mac. LOL

I love the sound of my La Pavoni in the morning, it sounds like coffee.

Try Cafelat Robot please

That looks really oily beans for a medium roast

What pressure should I be shooting for? I just got my Cremina 67 ( inherited a1985) and just try varied pressures

I've been on the fence thinking about a Cremina machine, but you've convinced me to stick with my Pavoni. No way can I wait that long for the machine to heat to pull a shot. Plus the thought of heating all that water just for a shot is much too wasteful for me. Nice machine though, but not for me.

2:41 how about cold water? Was good ?

To steam milk on the pavoni you really need a single hole wand nut.

There is also a stainless drip tray for the pavoni

Really enjoying your videos as I do research on buying my Cremina. How was the experience for the installation of the smart espresso profiler?

15g for 1-cup of coffee? When was that a thing?

Cremina going strong for decades in a row, and clueless influencer pops out of nowhere to express his complaints. Just another day in social media

Seriously scheming to buy a Cremina in the coming months. I do love my Robot and have no complaints but just wanting to upgrade and go deeper down the rabbit hole.

I have a big birthday coming up soon and I’m seriously thinking of gifting myself this. I have been playing around with lever machines for a few years and feel like I’m ready for the next level, and this might be the machine that will see me right for the rest of my days.

I find this review a bit nonsensical. In the U.K. you are comparing a 4k machine to one that new is 600 GBP for the Pavoni. And you’re talking about boiler sounds. 🤦‍♂️ If I have 4 grand to spend I wouldn’t be buying a boring relatively new company box looking thing. Considering boxes. Id go for some flow profiling like Bianca or Decent. Maybe consider a Londonium but not sure with their build quality. You are not comparing apples to apples just based on they have a lever.

Are you familiar with what your grind size would correspond to on a 1Zpresso Qs series (with 30 clicks total)?

Really nice video, fun and informative, nicely done.

What a silly video.

Where were you able to buy Cremina in the US? would greatly appreciate the response.

Der Vergleich La Pavoni / Olympia hingt gewaltig! Allein der 3 1/2 fache Preisunterschied!! EMC wäre zumindest in preislicher Hinsicht ein einigermaßen fairer Vergleich gewesen. Ergo mag ich diesem “Vergleich” nicht zustimmen.

This is my exact setup, super helpful!

cool, thanks for the video. Do you have any flow profile models to suggest for different roasts, for example? (I have a Robot Cafelat, Cremina is a dream... perhaps SL ? but with the second lever for classic).

Turn it on, wait 10 minutes, then ask guests if they would like a coffee.

Wdt is a must. I have a BBE. Use 18gm in stock basket the Wdt give me that velvety taste that i love in the shot. I also use a puck screen 😊

You can set the thermostat to higher pressure/temperature on La Pavoni !!!

Love your videos. Just got a Cremina SL, after owning a GS3 for years. So, this is a whole different world. Keep it up.

I'm 4 years in - have a 1989 model I rebuilt myself. I enjoy 9g in a single shot basket with traditional spouts. No gauges, no nothing. Use a Niche Zero on a 19-21 grind setting typically. Agreed that 20-30 minutes warming up is ideal. I love the machine, and am not tempted to get anything else. My gripe is the custom portafilter size makes aftermarket baskets and tampers rare. I also had to make custom brass washers to remove side to side play in the lever.

Thanks for the review n this :) Where can we get the better lever screw to replaced the C clip

In my country, La Marzocco Linea Mini is cheaper than Cremina 😅

why a drop of water left inside the sight glass? arey they not draining their machine in the factory before sell? what if now winter and outside minus 10?

thx a lot for the comparison - but the main argument for the pavonia remains its ... price;-)

Yes, the heating time is something stop me to get this machine or many machines.

First thing you do with a Pavoni: Increase preasure via presostat

Gesha, Panama, is a great blending bean. Its volcanic terroir imbues a depth and roundness with as few as 3bean/15g. More just adds chocolate heavy top note to your brew. I live in Panama mixing Panama Catuai+ Panama Gesha for milk drinks i.e. Aussie capp’s. Geisha, Costa Rica, is a wonderful bean. Its flavor profile leans toward coffee richness to imbue CR rich soils in a pour-over. It has more acid than the Panama Gesha. Don’t pull straight Gesha shots since its so enjoyable mixed but go ahead but I don’t think straight 100% Gesha is presenting the beans piwer and strengths in best way

The mac vs PC analogy breaks down completely when you consider the more expensive La Pavoni models, with copper boiler, wooden handles, brass group head, eagle figurine etc. - it's a work of art with a lovely retro/steampunk vibe. And still cheaper than Olympia Cremina.

In one frame I see the clip that come over the shaft and in another I don't do you take it off?

I have been using a Rancilio Classe 5 - 1 Group head espresso machine for the past 5 years. It is plumbed direct from my RO water filtration system to remove fluoride and other toxic heavy metals. The machine refused to heat the water 5 months ago, and a tech came to our home and replaced the heating unit. No issues until yesterday, the hot water used to make tea, and the milk frother no longer work. I have decided to get the Rancilio machine fixed and sell it. I want a unit I can plumb vis the RO system mentioned above. Anyone here have a lever machine that can be plumbed? Thanks!

Hey Arthur - really enjoying your channel and, as fate would have it, a nice lightly used (6 months?) white Oly Cremina came on FaceBook Marketplace for about 25% off of retail and I snapped it up. I was pretty dialed in on my Flare Pro 2 and I frustratingly found the Cremina took some extra dialing in, especially on tightening up the Hario hand grinder (yes - next up is a nice Lagom Mini) to a finer grind. But now, with your pre-infustion tech, no pressure guarge or profiler, I'm pulling some really nice shots. 15 gms of medium roast yields about 26 grams total with some really beautiful lovely mottled cremma. Just ordered a Pelican case (1557) so can travel back and forth from Vancouver to Florida. Note: I'm getting around the 20 minute boilder heat up in the morning with using this programmable smart plug that turns it on at 530am and then shuts off at 6pm. www.amazon.ca/dp/B0B6VPH24K?ref=ppx_yo2ov_dt_b_product_details&th=1