Nice video and welcome down the LP rabbit-hole! 😁 Couple of suggestions - open the steam wand when the light goes out for the first time, as you’ll have built up a bit of false pressure in the boiler. Also, lift the lever up to just below the ‘bite’ point before you insert the portafilter, as pulling the lever up with it inserted can disturb the puck. 😊 Enjoy!
Thank you for the video. Lovely watch. To all those who watch this for tips: 1) Put less water in the boiler. LaPavoni recommend max as 1/4" from the top of the sight glass and min as 1/4" from the bottom. This will give you more room for steam and help with your milk. 2) If you pump the handle to just before water entry you can heat the grouphead without wasting water. 3) Get the thermometer ASAP, you will be horrified to discover you are brewing at over 100 degrees! Proud owner of a 1996 Europiccola since 1996, every shot is a surprise lol.
Using the Europiccola is like me dating in high school. Plenty of people were doing it, seemingly with ease. I just couldn’t find a way to make it work.
Congratulations on an excellent video. Very useful particularly to people new to the Pav. Just to reiterate a few points that, by now I am sure you have discovered. Before brewing, the steam valve is opened to release the air that was originally trapped in the boiler and replace it with steam. This corrects the false steam pressure. It is also recommended to keep the steam valve open for approximately ten seconds. As has already been said, it is advisable to lift the lever to a position just before water begins to exit before locking the portafilter in. This avoids air being sucked up through the puck and hence disturbing it and running the risk of channelling. Personally, I always give the lever a few short pumps before actually pulling the shot - this is referred to as the Fellini method. This enables extra water to enter the brew head. This technique is fully explained elsewhere in TH-cam. Here’s to many delicious shots!
my la pavoni is very hard to press after first shot. If I press to hard, the water/steam escapes through the boiler-grouphead gasket. It's like a gym for me now. Any idea where to fix this?
Radiator temperature gauges can be directly clipped onto the group and look much better than a strip. You can find them all over the place, maybe 10-20 bucks for a nice looking one. Fits better with the classic look and gives you a more accurate reading.
in 2000, La Pavoni redesigned the grouphead of the Europiccola and Professionale making them larger. Those were known colloquially as Millenniums. If your Europiccola or Professional was made before that change in 2000, then they are colloquially known as Pre-Mills. There is no such thing as a Post Mill. Lots of people use that expression because they think it applies to the date of of their machine. It doesn't. It only applies to the size of your grouphead piston cylinder: The Pre-Mill is 50mm; The Millennium is 60mm. There is no such thing as a Post-Mill. This isn't a flame, just some information. Overall, fun video!
Every time I watch videos like this I feel a strong need to pull a shot on my robot straight away.. really good video and nice to see an entire workflow not just the B-roll
Nice video, just a heads up your portafilter looked like it was touching your cup.the base is flexing when you apply pressure to the machine. You might try using a shorter cup It looks like that cup might meet be doomed. Enjoy and keep on brewing.
Hi Brain, thanks for the video. Its amazing and it convinced me to buying one of these. Can you tell me if I can pull two espresso shots one by one without waiting any time? Thanks and have a great day!
I am at 1/3 of the duration of the video and I am really enjoying it, congrats I love this machine, I always wanted to buy one for my second machine(that eventually will become the daily driver)
Good point about the lever profiles, @Brian Quan, however people really only refer to spring levers, when talking about that. With the manual lever, you are again just mimicking something that another machine provides by default. Which is not a bad thing, because again you have tons of flexibility to work with, but just to get the terms correct.
Hi Anarchsis, I have doubt between getting a Piccola or a Pro. Is there any difference in the final cup making espresso on both machines? Another question, is there a big difference steaming milk with the Pro or you can perfectly make latte art with a Piccola? Congrats for the nice setup
Brian, thank you for a wonderful lighthearted introduction to lever machines, specifically the La Pavoni. Bravo. Several suggestions or thoughts: 1.) For further enjoyment with like minded lever enthusiasts, explore then perhaps join the La Pavoni group on Facebook. Also consider investigating the TH-camLever Fanatics channel. 2.) Try purging the "false pressure", a mix of both residual boiler air and steam from the boiler, by initially blowing the air-steam mix for a longer length of time from the steam wand than you already are doing.for more complete purging. Additionally perhaps insert the steam wand tip into a glass containing water, open the steam valve, and then watch the air bubbling away finally becoming pure steam, thus confirming full and complete purging. Your milk steaming will be improved by this more complete "false pressure" purging. 3.) In the same price rage of your La Pavoni Europiccola is the Ponte Vecchio Export which is a pure, old, analog style spring lever espresso machine which delivers amazingly consistent, delicious lever profile espressos using 14 gram 45 mm portafilters. 4.) I have both a La Pavoni Esperto Abile and a Ponte Vecchio Export, as well as other dedicated espresso machines, and I am continually delighted, as you are, by the taste profiles and quality delivered by these old-style analog Italian machines. 5.) Welcome to the Lever Machine brotherhood. Lever machines and their flavorful espressos are really amazing, aren't they?
i'm here because i have one of those and have been using them for a long time and am right now trying to improve the ok coffee i had for many years. so i really appreciate your videos on the europiccola. however i recommend, when you push down the lever, to counterforce on the portafilter with other hand. the attachment of the grouphead to the boiler is somewhat of a weak point where we apply force in a less than ideal angle. over time this can become a problem.
Nice video! I’m curious where you sourced the portafilter and basket from? I’m interested switching to bottomless but most of the options come from Europe and there seem to be some compatibility issues? Any tips?
If the Decent is a Tesla and this machine is an old vintage car, what does that make the Flair 58? 🤔 curious if you considered a Flair while looking for lever machines, or if you knew you definitely wanted something more vintage
I did consider the Flair but this post Millennium popped up and it was what I wanted. It's given me the tactile feedback I was looking for. I seriously believe everyone should try a vintage espresso machine as it is an experience worth while. I'd say the 58 is somewhere in between the two. I eventually will pick up a Flair down the line as well because of its portability.
@@BrianQuan 58 isn’t as portable though. If you’re still looking for a Flair, a lot of Pro 2 owners are currently selling theirs as they’re looking to upgrade to a 58.
That’s a nice grinder! If I hadn’t chosen to go completely manual from start to finish, I use a manual grinder the Kinu M68, I would have purchased the same grinder.
Apparently in the premillennium models the inside of the group Head was made of stainless steel whereas the post millennium ones are made of plastic. When you add in all the other downgrades and quality it's not so sure that this is a great buy. 😅
I went from an Elektra A3 to a cafelat robot :) if I ever go back to electric might be a decent for total control or a cheap (not londinium $ level) lever like yours there :) for reasons you mention the fun experience but the Elektra was amazing but just became an appliance ? And lost the connection and love of making espresso just kinda over the overdone and more into experience these days of espresso hand grinders etc... Good vid !
Loved your video! I’m really looking forward to get one with the most basic set up as I’m no professional by any means, what do you think about the gauges for biker and lever pressure? Does it really take it to a different level?
A piston profiling kit will be super helpful but not necessary to pull shots once you are in tune with the machine. A lot of lever profiles can be incredibly forgiving. I personally love the visual aesthetics of the boiler and piston gauge though and they can be be great indicators to what is going on in your machine. For example you can target specific pressures for profiles and it'll help you really dial!
@@BrianQuan thanks for that insight! I will really take it into consideration, now, my last question, would you consider a piston gauge first or a boiler gauge?
@@knguros9415 not Brian but I consider the piston gauge much more useful since the boiler stops at the right temperature (and thus pressure) anyway. I am not a barista by any means but I guess pressure during extraction makes a big difference in the end. Disclaimer: I have bought an esperto abile a month ago and still experimenting - this thing is great joy
Machine-wise, thermal stability is non-existent, it is all dependent on the user. If left alone, it easily exceeds 100*C. It’s not difficult to manage though if you’re just pulling one shot, if you’re doing multiple shots regularly, you might want to get additional heat sinks, temperature stickers, and do cooling wipes.
Wow does coffee have a lot of 'science'. Have the same machine, but can't do 'science' till have had a coffee. Just fiill it up, heat it up, make a coffee, down it.
??? Every specialty coffee shop uses coffee scales. You want one that doesn't doesn't scales, then go to Starbucks for your frappicino with extra chocolate sauce.
Three things: Firstly, you will NEVER see a "real Italian" using a lever espresso "machine", ever. Born in Rome, and actually learned how to make espresso professionally in highschool in the mid 90's. Lever machines actually make worse coffee than what pretty much every Italian would have in their kitchen; a Bialetti, a "Moka" or a "macchinetta" which is above average. Secondly, why is this generation constantly trying to change the meaning of words into whatever they feel like? Vintage is NOT post 2000. And third, a Decent DE1 is like a first gen Honda Insight bought today with 500k miles on the odometer. Sorry but while HKG is known for many amazing things, I'd never touch a Chinese made machine. Tried the DE1, tasted nasty. You will never beat a Rancilio Silvia or Gaggia Classic (for manual lovers that know how to ACTUALLY make espresso) or a Miele CM 63XX (for those auto lovers) for the very bottom end of the market. I have both a manual (a Slayer) and auto (Miele CVA 7845). Just some FYI from an old Gen X Italian.
Just posted a video showcasing the Europiccola vs. Olympia Cremina! Check it out on the channel!
Nice video and welcome down the LP rabbit-hole! 😁
Couple of suggestions - open the steam wand when the light goes out for the first time, as you’ll have built up a bit of false pressure in the boiler.
Also, lift the lever up to just below the ‘bite’ point before you insert the portafilter, as pulling the lever up with it inserted can disturb the puck. 😊
Enjoy!
Thank you for the video. Lovely watch.
To all those who watch this for tips:
1) Put less water in the boiler. LaPavoni recommend max as 1/4" from the top of the sight glass and min as 1/4" from the bottom. This will give you more room for steam and help with your milk.
2) If you pump the handle to just before water entry you can heat the grouphead without wasting water.
3) Get the thermometer ASAP, you will be horrified to discover you are brewing at over 100 degrees!
Proud owner of a 1996 Europiccola since 1996, every shot is a surprise lol.
Using the Europiccola is like me dating in high school. Plenty of people were doing it, seemingly with ease. I just couldn’t find a way to make it work.
By far the best, most detailed, most informative on the topic. Thnaks for that!
Congratulations on an excellent video. Very useful particularly to people new to the Pav.
Just to reiterate a few points that, by now I am sure you have discovered.
Before brewing, the steam valve is opened to release the air that was originally trapped in the boiler and replace it with steam. This corrects the false steam pressure. It is also recommended to keep the steam valve open for approximately ten seconds. As has already been said, it is advisable to lift the lever to a position just before water begins to exit before locking the portafilter in. This avoids air being sucked up through the puck and hence disturbing it and running the risk of channelling. Personally, I always give the lever a few short pumps before actually pulling the shot - this is referred to as the Fellini method. This enables extra water to enter the brew head. This technique is fully explained elsewhere in TH-cam.
Here’s to many delicious shots!
my la pavoni is very hard to press after first shot. If I press to hard, the water/steam escapes through the boiler-grouphead gasket. It's like a gym for me now. Any idea where to fix this?
God bless this man. Hope he still uses this machine today
Embrace the lever, become the Lever Master
Thanks for your video!
I have a red pre-millennium La Pavoni from my Grandmother. I’m replacing the gaskets this week. Love the way it looks.
Radiator temperature gauges can be directly clipped onto the group and look much better than a strip. You can find them all over the place, maybe 10-20 bucks for a nice looking one. Fits better with the classic look and gives you a more accurate reading.
in 2000, La Pavoni redesigned the grouphead of the Europiccola and Professionale making them larger. Those were known colloquially as Millenniums. If your Europiccola or Professional was made before that change in 2000, then they are colloquially known as Pre-Mills. There is no such thing as a Post Mill. Lots of people use that expression because they think it applies to the date of of their machine. It doesn't. It only applies to the size of your grouphead piston cylinder: The Pre-Mill is 50mm; The Millennium is 60mm. There is no such thing as a Post-Mill. This isn't a flame, just some information. Overall, fun video!
I’ve been using the same Pavoni since 94, never changed the seals. It’s a job to make a coffee, but with practice you can squeeze out amazing shots.
Every time I watch videos like this I feel a strong need to pull a shot on my robot straight away.. really good video and nice to see an entire workflow not just the B-roll
thank you for the demonstration Brian. well done.
I really like the lever espresso.
The quality and the information on this video is incredible. Thank you so much.
Bripe in the house!
Woodsman voice: Gotta Bripe? Bzzt Gotta Bripe? Bzzt..
And i hope you have a great day
Look at you, Brian, a year plus before to now, still, the way of you keep us following, like the way you explain things. good work
Thank you for this video! I have a la Pavoni and I love the lever! Mine has the Eagle on top and it makes my heart sing every morning.
You need 2 try fellini's technique so that you can grind finer and pull a thicker black molasses like espresso!!!
Nice video, just a heads up your portafilter looked like it was touching your cup.the base is flexing when you apply pressure to the machine.
You might try using a shorter cup
It looks like that cup might meet be doomed. Enjoy and keep on brewing.
Awesome video mate! Appreciate the effort put into it 👍
Hey Brian. Have u tried with the df46 grinder ? I found 9 is the right spot for it. Do you think?
Hi Brain, thanks for the video. Its amazing and it convinced me to buying one of these. Can you tell me if I can pull two espresso shots one by one without waiting any time? Thanks and have a great day!
I am at 1/3 of the duration of the video and I am really enjoying it, congrats
I love this machine, I always wanted to buy one for my second machine(that eventually will become the daily driver)
Wow I really enjoyed the walkthrough
Good point about the lever profiles, @Brian Quan, however people really only refer to spring levers, when talking about that. With the manual lever, you are again just mimicking something that another machine provides by default. Which is not a bad thing, because again you have tons of flexibility to work with, but just to get the terms correct.
thanks for sharing .. i'm so tempted to get a lever before getting a machine ....
Hi Brian, thank you for your review. Would you rather go with the europiccola or something like a flair pro2 or 58?
I actually made a video about this that you can check out!
I have two La Pavoni’s, a 1976 Europiccola and a post-millennium Professional. They are just a beautiful machine.
Hi Anarchsis, I have doubt between getting a Piccola or a Pro. Is there any difference in the final cup making espresso on both machines? Another question, is there a big difference steaming milk with the Pro or you can perfectly make latte art with a Piccola? Congrats for the nice setup
I just got my 2003 LP Pro. Does yours have a weird angle on the steam wand?
Otherwise, I love it!
@@fabricioabreu6635 No difference.
Brian, thank you for a wonderful lighthearted introduction to lever machines, specifically the La Pavoni.
Bravo.
Several suggestions or thoughts:
1.) For further enjoyment with like minded lever enthusiasts, explore then perhaps join the La Pavoni group on Facebook. Also consider investigating the TH-camLever Fanatics channel.
2.) Try purging the "false pressure", a mix of both residual boiler air and steam from the boiler, by initially blowing the air-steam mix for a longer length of time from the steam wand than you already are doing.for more complete purging. Additionally perhaps insert the steam wand tip into a glass containing water, open the steam valve, and then watch the air bubbling away finally becoming pure steam, thus confirming full and complete purging. Your milk steaming will be improved by this more complete "false pressure" purging.
3.) In the same price rage of your La Pavoni Europiccola is the Ponte Vecchio Export which is a pure, old, analog style spring lever espresso machine which delivers amazingly consistent, delicious lever profile espressos using 14 gram 45 mm portafilters.
4.) I have both a La Pavoni Esperto Abile and a Ponte Vecchio Export, as well as other dedicated espresso machines, and I am continually delighted, as you are, by the taste profiles and quality delivered by these old-style analog Italian machines.
5.) Welcome to the Lever Machine brotherhood. Lever machines and their flavorful espressos are really amazing, aren't they?
Are you still using the Pavoni? I still am but I’ve added a 1957 Faema Faemina to my stable.
4:00 lol that's how you remove the steam wand.
Great video man! You can see you put your heart into it!
Excellent video - thank you. I'm looking for an upgrade and this has sealed the deal! Very informative and in-depth.
Where did you buy the $50 bottomless portafilter from?
It is actually from Amazon!
i'm here because i have one of those and have been using them for a long time and am right now trying to improve the ok coffee i had for many years. so i really appreciate your videos on the europiccola. however i recommend, when you push down the lever, to counterforce on the portafilter with other hand. the attachment of the grouphead to the boiler is somewhat of a weak point where we apply force in a less than ideal angle. over time this can become a problem.
gave me little bit anxiety seeing you moving that boiling unit again and again lol
Nice video! I’m curious where you sourced the portafilter and basket from? I’m interested switching to bottomless but most of the options come from Europe and there seem to be some compatibility issues? Any tips?
If the Decent is a Tesla and this machine is an old vintage car, what does that make the Flair 58? 🤔 curious if you considered a Flair while looking for lever machines, or if you knew you definitely wanted something more vintage
I did consider the Flair but this post Millennium popped up and it was what I wanted. It's given me the tactile feedback I was looking for. I seriously believe everyone should try a vintage espresso machine as it is an experience worth while. I'd say the 58 is somewhere in between the two. I eventually will pick up a Flair down the line as well because of its portability.
@@BrianQuan 58 isn’t as portable though. If you’re still looking for a Flair, a lot of Pro 2 owners are currently selling theirs as they’re looking to upgrade to a 58.
That’s a nice grinder! If I hadn’t chosen to go completely manual from start to finish, I use a manual grinder the Kinu M68, I would have purchased the same grinder.
Hi. Great video. How do you compare the spresso quality of this machine with the Cafelat Robot?
Excellent , Though to me that would be a newer machine :) I love the slightly older twp switch machines .
Thanks for the comment Stephen! Maybe one day you can send me your Dr. Who La Pavoni :)
@@BrianQuan I put you in the will :)
Niche dosing cup! Original or new double walled version?
Lever Squad!
Yeah I didn’t think the gauges were necessary.
Hahaha your bripe ✨
Hi there brewperson 😉
@@MrMarki134 who dat
Did you buy it from Voltage 110?
Nice video and nice channel!
Great Job. Please keep going further
Apparently in the premillennium models the inside of the group Head was made of stainless steel whereas the post millennium ones are made of plastic. When you add in all the other downgrades and quality it's not so sure that this is a great buy. 😅
Link to the handmade cortado cups?
I went from an Elektra A3 to a cafelat robot :) if I ever go back to electric might be a decent for total control or a cheap (not londinium $ level) lever like yours there :) for reasons you mention the fun experience but the Elektra was amazing but just became an appliance ? And lost the connection and love of making espresso just kinda over the overdone and more into experience these days of espresso hand grinders etc...
Good vid !
Nice drop bro!
What kind of grinder do you use on that video because it seems it's not Niche Zero or Fellow Ode
That is a Kafatek Monolith Flat!
What is the ideal mean to bean ratio?
Loved your video! I’m really looking forward to get one with the most basic set up as I’m no professional by any means, what do you think about the gauges for biker and lever pressure? Does it really take it to a different level?
A piston profiling kit will be super helpful but not necessary to pull shots once you are in tune with the machine. A lot of lever profiles can be incredibly forgiving. I personally love the visual aesthetics of the boiler and piston gauge though and they can be be great indicators to what is going on in your machine. For example you can target specific pressures for profiles and it'll help you really dial!
@@BrianQuan thanks for that insight! I will really take it into consideration, now, my last question, would you consider a piston gauge first or a boiler gauge?
@@knguros9415 not Brian but I consider the piston gauge much more useful since the boiler stops at the right temperature (and thus pressure) anyway. I am not a barista by any means but I guess pressure during extraction makes a big difference in the end. Disclaimer: I have bought an esperto abile a month ago and still experimenting - this thing is great joy
another great video!
Makes a awesome Americano with great crema
Where did you buy your machine?
I picked mine up off craigslist!
How is the thermal stability on it? I have heard they get quite hot
Machine-wise, thermal stability is non-existent, it is all dependent on the user.
If left alone, it easily exceeds 100*C. It’s not difficult to manage though if you’re just pulling one shot, if you’re doing multiple shots regularly, you might want to get additional heat sinks, temperature stickers, and do cooling wipes.
@@DarkEnigma1115 thank you I appreciate your insight
are the beans old? The crema looks pretty sub par to me. I had a Europiccola and it would produce great amounts of crema.
How else to make a James Bond coffee
Is the cup you used available online?
Wow does coffee have a lot of 'science'. Have the same machine, but can't do 'science' till have had a coffee. Just fiill it up, heat it up, make a coffee, down it.
You left the tamped and ready portafilter locked in the group for such a long time without starting...ughhh not good lol. Grounds ruined 😂
Milk steamed for lattes??
Oh yes you steamed oops
If I see a coffee shops using scale to make coffee I just walk a way
??? Every specialty coffee shop uses coffee scales. You want one that doesn't doesn't scales, then go to Starbucks for your frappicino with extra chocolate sauce.
Even after 29 minutes u managed to make a bad coffee
wow you like to hear yourself talk
Absolutely
Very unsure… I was actually afraid that you will massively injure yourself
Three things:
Firstly, you will NEVER see a "real Italian" using a lever espresso "machine", ever. Born in Rome, and actually learned how to make espresso professionally in highschool in the mid 90's. Lever machines actually make worse coffee than what pretty much every Italian would have in their kitchen; a Bialetti, a "Moka" or a "macchinetta" which is above average. Secondly, why is this generation constantly trying to change the meaning of words into whatever they feel like? Vintage is NOT post 2000. And third, a Decent DE1 is like a first gen Honda Insight bought today with 500k miles on the odometer. Sorry but while HKG is known for many amazing things, I'd never touch a Chinese made machine. Tried the DE1, tasted nasty. You will never beat a Rancilio Silvia or Gaggia Classic (for manual lovers that know how to ACTUALLY make espresso) or a Miele CM 63XX (for those auto lovers) for the very bottom end of the market. I have both a manual (a Slayer) and auto (Miele CVA 7845). Just some FYI from an old Gen X Italian.