Lever action espresso machines are amazing, you can have so much more control over how you pull your shots. Grinder: Niche 0 Espresso Machine: ESPED-16 (110v)
If you can pull that lever down so easily, the brew pressure is most likely 4-5 bars, which indicate the grind is too coarse. That spurting gives it away as well. Usually when you’re pressing with 8 bars, you need the other hand on the eagle to prevent the machine from tipping over.
@@veritas_est The fun thing about La Pavoni is learning the quirks and getting better over time. In fact I have an Esperto myself. This machine can make espresso as good as any other premium semi-auto machines that are triple the price.
Just so you know, over time the handle will scratch up your machine at the point where the lever attaches. I highly suggest you put teflon washers and grease to prevent that from happening. I noticed it to late and the chrome fish on mine was scratched off.
@@veritas_est in this case it's the company I bought it from here in Canada. I did end up being able to return it but I lost about $150 for return shipping and a sort of restocking fee. If say for that I basically rented it. Or at least that's how I'm looking at it.
@@DucksNuts. I returned it for both. I got the Ponte Vecchio Lusso instead. It's around the same price but in my opinion is superior in pretty much every way. I've had it for just over a year and have no intention of replacing it unless I can get a vintage machine.
How much espresso are you getting in that pull? I usually use about 19 grams of coffee and aim for 40 grams of espresso, but I have to raise the lever and fill the group again after the first pull, because of steam filling part af the chamber. Considering an air buster, but I’m not sure it’s worth it.
I have Esperto as well. I tend to get low 30's gram out from a shot so I'm aiming for a 2:1 ratio that means I'm using the 16g basket with a target around 32g out. Grind finer than this video, it should take a bit longer for the first drops to appear and I personally will wait a little bit longer to get more puck saturation before cutting off the water intake by pulling down. Use a metal puck screen. The shower screen on these machines is too aggressive and disrupts your puck surface.
How long did it take you to be able to pull consistently good (not perfect) shots? I’m interested in buying a La Pavoni but I’ve heard some people say it took them a year to be become competent in using it. I don’t mind a learning curve but don’t like the idea of having to regularly tip shots down the sink or drink bad coffee for months on end.
Just a few hours, have some friends come over and make a little party out of it, pull a bunch of shots and you’ll pick it up pretty fast. Definitely get one with gauges it will help you have a much better idea of what’s happening, also wdt is a must
AlperWood on etsy. Pretty fast turn around. I do wish it was heavier so I'd recommend asking him to weight it if you're planning to order from him. Also the best sizing for pavonis is 51.5mm instead of the usual 51mm
If that works for you then happy days and save the cash. Making coffee with a La Pavoni is a lot about the experience as well as good coffee. Each to there own.
If you can pull that lever down so easily, the brew pressure is most likely 4-5 bars, which indicate the grind is too coarse. That spurting gives it away as well. Usually when you’re pressing with 8 bars, you need the other hand on the eagle to prevent the machine from tipping over.
Its a lot more pressure than it looks lol, camera magic, but i do admit that wasnt my best pull
@@veritas_est The fun thing about La Pavoni is learning the quirks and getting better over time. In fact I have an Esperto myself. This machine can make espresso as good as any other premium semi-auto machines that are triple the price.
Probably 3 bars max. I literally have to put half of my weight for a pull with my la pavoni.
What`s your weight ?@@adenwong9409
Beautiful machine😍
Just so you know, over time the handle will scratch up your machine at the point where the lever attaches. I highly suggest you put teflon washers and grease to prevent that from happening. I noticed it to late and the chrome fish on mine was scratched off.
That's a good idea, I've already noticed some marring :(
@@veritas_est I'm trying to return mine cause I'm so mad. The company is giving me a hard time.
@@MustyBandaidMan they're italian, it's always culturally difficult to deal with them from an english speaking perspective.
@@veritas_est in this case it's the company I bought it from here in Canada. I did end up being able to return it but I lost about $150 for return shipping and a sort of restocking fee. If say for that I basically rented it. Or at least that's how I'm looking at it.
@@DucksNuts. I returned it for both. I got the Ponte Vecchio Lusso instead. It's around the same price but in my opinion is superior in pretty much every way. I've had it for just over a year and have no intention of replacing it unless I can get a vintage machine.
How much espresso are you getting in that pull? I usually use about 19 grams of coffee and aim for 40 grams of espresso, but I have to raise the lever and fill the group again after the first pull, because of steam filling part af the chamber. Considering an air buster, but I’m not sure it’s worth it.
What is the name of the first song? :)
Sick
Looking for advise, you have about 18g of coffee in and most other vides on the La Pavoni are around 14g mark. Any guidance?
Hi it depends on the basket you’re using. I have a 20 gram basket but the 15 gram basket is much more common for the older models.
I have Esperto as well. I tend to get low 30's gram out from a shot so I'm aiming for a 2:1 ratio that means I'm using the 16g basket with a target around 32g out.
Grind finer than this video, it should take a bit longer for the first drops to appear and I personally will wait a little bit longer to get more puck saturation before cutting off the water intake by pulling down.
Use a metal puck screen. The shower screen on these machines is too aggressive and disrupts your puck surface.
How long did it take you to be able to pull consistently good (not perfect) shots? I’m interested in buying a La Pavoni but I’ve heard some people say it took them a year to be become competent in using it. I don’t mind a learning curve but don’t like the idea of having to regularly tip shots down the sink or drink bad coffee for months on end.
Just a few hours, have some friends come over and make a little party out of it, pull a bunch of shots and you’ll pick it up pretty fast. Definitely get one with gauges it will help you have a much better idea of what’s happening, also wdt is a must
Grind finer! This is way too coarse! I almost have to break a sweat to get the pressure up to 9 bars
Who made the tamper?
AlperWood on etsy. Pretty fast turn around. I do wish it was heavier so I'd recommend asking him to weight it if you're planning to order from him. Also the best sizing for pavonis is 51.5mm instead of the usual 51mm
@@veritas_est thanks for the tip
Funny 😄
£1500 for an equipment for having a coffee just like the one from a £150 or even less. 😁
If that works for you then happy days and save the cash. Making coffee with a La Pavoni is a lot about the experience as well as good coffee. Each to there own.
Well, I wonder if there is a better looking machine than this. Probably not.@@simullane7836
Lovely machine. But highly over priced.