I really respect that Gabor didn't go against what he stands for the video/content. I think its fantastic he found a work around to get you where you wanted to be whilst keeping a piece of history intact. Pretty inspiring:)
@@segamble1679 I want an hour long video of James carefully restoring a vintage lever machine, all the while gently commenting on how inappropriate the previous restoration attempt was
You summed up why I’ve stopped measuring shots. I used a scale, timer, etc. to understand what I like and now get much more pleasure doing it all by sight/feel. It’s like having subtitles on screen when you don’t need them… you can’t help but read them. It’s impossible not to fuss over numbers when they’re presented to you.
Bottomless portafilter been a game changer. Sometimes the shit runs longer sometimes shorter before I notice the extraction changing. I know what I'mooking for and stick to it now. Makes it more of an art but an enjoyable one.
@@chris9650 That is where I am at. I even prepare a puck with different ground densities at the rim to the centre, and watch the extraction in a mirror, doing everything by look and feel. I still have the instrumentation and look at the data after pulling the shot.
As a "lever-head" myself, I am so happy that you made this video James. AND, perhaps even more importantly, you're thoughts/theories afterwards. I am very happy with all of the science and tools that has come out, that constantly helps us try to get the "best we can". That is all very useful and helpful. But, yes, there IS also an important aspect of these vintage machines; the art of pulling your shot. Skill that has to be developed over a long period of time. Using sight, taste, sound, smell, etc. And ultimately, all that "really" matters is what YOU like in the cup. I'm still learning the intricacies of my machines, but I also enjoy figuring it out, constantly learning, and improving. It's a process.
My thoughts exactly. I actually prefer not having the data, you just learn how your machine responds, go by feel, and your coffee gets better and better over time. Yes you get the odd dodgy shot but that is also the case with any machine eg with a new coffee type etc. I can glance at my espresso and have a good feel whether I’ve screwed it up or not- which is till do one heck of a lot!
There is something truly special about the vintage lever machines. I have been pulling shots on a La Pavoni for 3 years now and feel like I have a true understanding and even feel for what pressures I should be feeling, the sponginess of grounds too far past roast date, etc. I would recommend these machines to anyone getting themselves into home espresso! Such a joy to see James highlighting some of the things us “slightly off” love about these machines 😂😂😂
Agreed. I've got a '92 europiccola, and I don't really know what's going on (my Vario grinder sometimes gives me ±1.5 g on the SAME settings FFS), so it's great to have a machine that just does it, without aiming for some perfect formula
I've been home brewing expresso since I got a machine for a wedding present and went and found a specialist to show me how to use it 20 years ago. I've always wanted a La Pavoni but I have never had the confidence to take the plunge. Your comment is nudging me again!!! :)
Gabor is THE man. How he balanced the technicality and aesthetic at preserving the machine is not a thing that should be taken for granted. I am an engineer and I kid you not that doing something that has high functionality but keeping the aesthetic as much as possible is not an easy thing. And for me it is an important thing because we are human, and that thing would be a thing that reminds us that we are not a machine and we should appreciate more about its humanity aspects for ourselves and people around us. Appreciating beauty is the thing that makes us us
It's always a pleasure to see some lever machines on your channel James and congrats to Gabor for keeping the integrity of the machine! From our experience, because the boiler of the Faemina is elevated you don't actually need pressure to make water enter into the grouphead, gravity should be enough. So you can actually use the machine at a much lower pressure (and therefore temperature) and let the group warm up slightly more. Because the grouphead is integrated with the boiler it will tend to stabilize at the same temperature, so you can keep water below 100°C and the group won't overheat (or at least less dramatically) and only increase the pressure when you need steam. For people that don't have a Frankenstein Faemina like this one, the water temperature can also be measured pretty easily with an IR thermometer through the sight glass.
Went through this blind with a group of engineering friends and a Pavoni Europiccola. We learned a lot of the same things without the numeric details (it took 6mo and a 5-dimensional whiteboard graph), but the most important thing we learned was that the way to get quality successive shots was to chill the portafilter in cold tap water between shots. The first shot with the portafilter at room temp is fine because the group head is cooler, but for successive shots, getting that substantial mass down to ~50F between shots when you're cleaning the basket was key.
i saw this machine when i bought my flair 58 LE from Gábor, he mentioned that he was working on this project for THE James Hoffmann :) his workshop was very exciting and his Ethiopian coffee was awesome :)
Your discussion about brewing by "feeling" reminded me of an article I came across a few days ago entitled "The brewer, the yeast, and the boundaries of human agency". Really interesting stuff when we delve into why and how we brew and what that says about us as people
Great call by Gabor. I love restoring vintage items to bring them back to their original function warts and all. Technology has brought as many problems as it has solutions so any device that eschews superfluous complexity has become, for me, a real pleasure to use. That being said, if you can use tech for what it was originally designed for, measuring and data collection, as you have here, that’s brilliant. You should call this a Borg
I like technology. A lot. But I can totally appreciate the kind of simple joy that comes from knowing how to using a tool like this well. You spend time bonding in a sense with a machine like this and down the road you have all these anecdotes about it to share with others. There's a certain harmony to it that only comes from doing something you love to do, even if it's not coffee stuff. Thanks for showing us this really cool project!
As a musician and synthesist with GAS (gear acquisition syndrome) it's reassuring to know that others experience the same thing! (13:02) James, maybe you could give us a tour of all the gear you have in the collection. I'd love to see!
Fascinating as always. I got myself a La Pavoni last summer, and so far I have decided against monitoring temperatures and pressures. I’m trying to make coffee in a way that engages the senses as much as possible. Thank you for all the information in this video!
How are you enjoying it? I've found that when the machine is hella hot it gets the most consistant and lovely espresso. I got myself a 'smart plug' so the machine turns on an hour before I wake up and its been life changing!
@@siiiiiiiiiimo Thank you - it’s great - I’m really enjoying the feel of it. I have a variation on the smart plug - my wife switches it on when she leaves early!
Brilliant machine. I love the idea of "figuring out" a machine with the tools you created, then removing all of that after using it to get a starting point of how to tweak variables. I have used my Cafelat Robot nearly every day for around 3.5 years, and it's become an art. I don't necessarily need the pressure guage it came with even. You start to pick up on how many fines are in the coffee just by how the water looks when you pour it into the portafilter, etc. It's a flow state now where, like you say, you're just in the process. I thought it was funny that the guy who makes them kinda talks about it like it's a toy, but to me it's a fixture now, I just replace the gasket, keep it cleaned and it trucks on each day. Every new bag of beans is a slightly different experience to tweak.
I make espresso with a faemina most days, it’s a real sweet machine. You get a feel for it over time and I have a pretty effective temp surfing method worked out using a thermal strip and a pressure gauge. It’s super cool to see more data on what’s going on under the hood, thanks for making this video!
I use a la Pavoni Piccolo- first and only espresso machine I have owned. And am now into. 20 plus years of use. And it still keeps getting better as I get better. Buying a proper grinder (I chose a specialita after not getting good results with a pavoni grinder) So total agree with your comments about feel and experience.
The best kind of classic lever machine to PID mod are the old open boiler machines like la peppina or the mini gaggia. You can just use a external PID controller like the inkbird, plug the machine into it and drop the temp sensor into the open boiler. Tada, perfect temperature control.
Plus one for the Open Boiler machines. Mine's a 1950s Arrarex Caravel. Never seems to overheat the group head. No short window performance anxiety James.
I'm keen to do so with my lever in a non destructive way also. One because of respect for the OEM and machine. Two, because of aesthetics and work flow / operation. Nice to have additional information feedback while evaluating the shot in real time and learn from the saved data.
I have gotten into coffee and more specifically, espresso, recently from watching a large catalog of your videos. I’m a beer brewer and the science that captivates me with beer production does the same when coffee is discussed in depth. All that to say, if I could spare the money to get into the hobby beyond my spice grinder and French press, I would. This machine is now my penultimate aim. Something so brutally functional with all the modern measurements that allow for tracking and repeatability. Simply beautiful.
The point of owning a machine like this is to master it. The probes and balance are nice, and can help to understand how temp, time, pressure relate. But in the end, not needed (because that what James’ videos are for ❤😅)
I bought my Olympia Cremina after watching your video with the profiler on a Cremina. As a teenager i worked at a shop in Seattle that had a terrific commercial lever espresso machine. I always loved the feel of pulling shots with a lever. I absolutely understand your appreciation of the process of using an old style machine. The feel of a great shot is a delicious delight, especially if i helped make it better by being able to feel the beginning of a channel and letting off pressure so the shot is saved from over extraction! That’s why I love the simple design of the Cremina, because I understand her inside and out. I didn’t want the profiler. While the data is fascinating, I’m more interested in understanding the idiosyncrasies of this bare bones beauty and working with her! Thank you for your passion and your ability to understand the “Art of the Shot” as well as the Science!
The Hames Joffman content writes itself. "I was [...] wrong." "What I wanted to do was [...] fill it [...]. And I tasked one person, Gabor [...] and I want him to tear this thing to pieces"
Gabor really knows what he's doing, I think all that added data and obsession with perfection isn't well suited for vintage stuff. Just need to do your best and enjoy it how it was made to be used.
Fascinating, I bought an old Astoria lever machine about a year ago, and discovered that it ads variables to the espresso process which I first saw as a whole new world of pain and frustration. A year on, I love it for the same reason - it forced me to learn by taste, sight, smell and feel what I was previously trying to do by measurement and precision. Same problem with heat - I spritz the group with a water spray between shots when it starts to run hot!
Great video as always, James! After my super automatic that I had for 13+ years died, I was without a proper machine for a while. Your coffee in the park video got me into lever machines and now I’m loving my flair 58! So thanks for that!!
As a lever head I loved this video! I also tuned my La Pavoni - and go by feeling now. Because what's fun at the heart of making espresso by hand is the sensory experience not the reading of charts on screens. It would be really interesting to see James do a review of a really modern lever machine like the manument to get a comparison.
The respect for the machine is admirable. The effort to bring new things into the experience have great value and appear to have been executed thoughtfully! This is a beautiful work of engineering.
I can appreciate Gabor's and many other's feelings on conserving the original machine, and I don't think it's a wrong feeling at all. At the same time, I feel that sometimes we hold old things a little too preciously. We can pay homage to old things while also breathing new life into them. I'll reiterate though: there's no correct answer, as long as things are being used for as long as they can
Got my Faemina from Francesco recently. Loving it. Not the usual thermal block machine. The aesthetics and functionality from a machine made in 1960s. Simply amazing. It’s built like a Tank literally. You need the human touch to control the group temperature. ❤
I’ve recently acquired a La Pavoni professional from the early eighties. I completely restored it. Re wired, 220v to 110v, temperature control mod ppk kit. It’s still fussy and a pain in the ass. This is my first espresso machine and I love it. I love the process of actually pulling the shot lever, getting the temperature of the group head where I want it. I think when the time comes to upgrade I will still go with a lever style machine it just seems right. Thanks for nerding out on an old lever machine.
"Tiny window for success" is no joke! I had a chance to try out a europiccola with the same two switch heating system for a week and found temperature management to be an absolute nightmare. Adding probes to take some of the guesswork out of it is a really neat approach and I feel somewhat vindicated that my frustrations weren't unfounded 😅. I don't think these machines provide what I'm looking for from espresso, but I can totally see why some people enjoy them. Great video!
Really good points made at the end. I can definitely appreciate the benefits of getting a load of data to optimize a process, and then take off the data acquisition stuff so you can just implement the process and enjoy the results! The benefits of analysis without all the paralysis.
As a vintage La Pavoni owner I couldn't agree more! I love all the bells and whistles but the only thing that actually gives me enjoyment is the process of pulling that great shot that I enjoy the best.
First impressions: This thing looks amazing, like if it was part of a scifi/distopian/cyberpunk movie set. While some people see this as "desecration", I see this as peek DIY/right-to-repair success. What you did is turn a barely functional hunk of metal into a top 1% espresso machine. You took a machine no one would want to use and made it into the best of Frankensteins. Respect.
I own two of them and it’s so much fun! It’s true it’s kind of tricky, and in fact you need time to get it right. But looking back when it was my morning routine, it was great. It’s a wonderful experience. It’s a machine you end up loving…☕️👍😋
I totally agree with this philosophy re this machine. To have this machine in its original form is to have a love and passion for the art/science and process of espresso.
The essence of "espresso is a hobby" is explained in the process of modding this machine. It kind of reminds me of the restomod thing that is happening with classic cars now, keep the soul but make it relevant to todays use scenario.
I have a 1970s Pavoni lever action. Very similar with min/max elements. Whilst I do have a temperature strip on the group, I rarely look at it. Nor do I weigh the coffee. You do it all by feel and noise. The pressure comes from your arm, the temperature by ear, the coffee by eye. Still the best coffee of all my machines. Feel the force James.
As a multi-vintage lever user, Kudos to Gabor for making these changes reversible without permanent damage. One learns "arm memory" eventually when it comes to lever machines. This "arm memory" leads to a high level of repeatability as long as other variables are maintained; grind, dose etc.. These and other tools do decrease the learning curve. I still use a thermostat strip for group temps. These pro-sumer type of machines are definitely not for more then 3 shots and 2 at best before cooling is required.
Truly appreciate the discussion and the thoughts that some have about appreciating vintage things for what they are. There is a magic to pulling a lever and it just being what you make of it. For me, I'm definitely a data geek and a technophile and I'm happy things like the Meticulous will exist to satiate my needs to analyze everything. And more I'm happy that everyone is able to find a place in the community. Sometimes I read Reddit and everyone is judging each other, primarily for 'faffe' as anything or any piece of equipment that they choose not to have or use. That can be frustrating. Also I hope that the hobby moves toward some levels of or at least some options of modularity. It would be really cool to have parts to more easily build your own lever machines with as many or few bells and whistles as you want.
Used to own a micro casa leva with PIDs, I used to keep it on with the boiler @ 97 degrees from 5am till i woke up. Then raised the boiler temp to 110 quickly, pulled my morning fix, cooled it down by washing the portafilter under the tap, and made a second cup for my wife. Now running a modified strega.
This video makes me even more excited to finally get my Argos because Ross seems to have spent a lot of time trying to address some of the frustrations in that machine. And while I will definitely fuss over the data at the beginning, I look forward to the day that I’m comfortable enough to put the phone down and just enjoy the process.
Such a great video and helps me understand the dynamics of my Elektra. I use a heat exchanger machine as my daily driver but have kept the lever machine for the experience. It is always fun to use on a rainy day.
I personally appreciate the morals and ethics you both had with regards to this machine. Quality character traits that highlight true love and respect for coffee, now and in its history. Well done.
I have always hated hot-rodding (watching classic vehicles be chopped and welded hurts the collector in me) so thanks to Gabor for putting his foot down on the hack sawing of this machine. Non-permanent Restorable Mods are the way to go in my book.
My coffee journey started with a Elektra Micro Casa a Leva and let me tell you, making great shots was a looong journey! But, I don‘t regret getting a 30 year old machine to learn the fundamentals. There is something satisfying about knowing how to do something really good without having all the data to prove it. Great video and mirrors what I have observed over the years with my machine. Cooling the grouphead and portafilter after the second shot is critical to make a drinkable espresso.
It’s nice to see you and Gabor respecting a wonderful machine and I’m happy to see to refurbishment and improvements you made to it. I would love to know more about the pros and cons of using vintage as opposed to a newer machine. Which one do you prefer and what are notable differences.
Extremely interesting discussion indeed. And yeah, I agree with Gabor, and your eventual conclusion. :) The philosphy connects, and in a not entirely tangential vein, I want to see a video on your mechanical watch collection/preferences.
As someone who is also “broken in a specific way”, I have to admire your worship of the data. There is something very special in taking something well beyond what normal people would find creepy.
I guess, like a classic car, some people won’t know or aren’t bothered how the engine works they just love the experience of driving it, how it makes them feel, a bit of nostalgia etc. Great clip as usual JH Cheers
Yesterday, I was thinking about the intersection of sustainability and quality. I think that while many machines available new today will produce superior espresso, very few of them will be around in 40 much less 10 years and they are built to that knowledge. I love that this gives you modern functionality, with vintage tank-like fortitude and I have had a vague vision of something like this in the back of my head for years. I think in a world where perfection can be increasingly automated, developing a personal skill becomes more difficult to justify and we will be drawn toward eccentric dark arts like this, something like the Victorian Craft movement.
Thanks for this. My everyday machine is the la pavoni and with these lever machines there's a real art to the temperatures and pressure which you just get the feel of over time. There's certainly easier ways to make espresso but in my opinion this delivers a wonderful shot.
I own a la Pavoni Europiccola Stradivari and actually use it for my everyday coffee and also thought about adding some "tech" to make the machine more "practical" - meaning nerdy. This looks like such a fun project!
I could cook food, or brew coffee. I never use a scale, or a clock. When I work with great ingredients, I just go on touch and feel. It has never failed me, or if it has, it served to make even better results...
There will always be room for "the originals", the vintage models that did their job to varying degrees of satisfaction, from back in the day. They provide a base line to work from, to improve upon, plus there's all the nostalgia... "Nostalgia" tastes great in memory but not necessarily in person, lol.
Thank you for this review! Now I understand my Micro Casa a leva much better. The thing I was able to figure out is turning the machine off right after it gets the pressure and flushing the group head before new shots
Nice point at the end! It’s nice to know the data but at the end making coffee it is not only the maths! It is the process in itself that should give a pleasure and fun, especially using that beautiful vintage stuff 😊
I like the idea of the additions being reversible if required. Much like adding a new engine to an old classic car and keeping the old engine in case down the line it wants to be put back in. Keeping the originality and the history is important. It is part of its provenience.
Ritual and repetition is everything. I’m glad you’ve gone into the data so in the future you can then let intuition take over and enjoy the result of better espresso. Fantastic video. I think the theory is applicable to my la pavoni.
I love this video. The best of James, for sure. He's struggling with how figuring out how this thing works conflicts with the Zen of coffeemaking. It's as if he's ashamed that he may have gone too far and somehow violated the machine. Great work. Quintessential James.
As the owner of an Elektra Micro Casa a Leva, there are two things I would love to see you explore with this setup. 1) There is a technique for lowering the group head temperature after a shot that involves running the portafilter under cold water to cool it down and then lock it into the group (empty) to draw out heat. Does this work effectively? 2) A second pull. You noted that you have no control over the end mass, but you do - after the lever has come up you can pull it back down and push more water through. But you don't have to let the lever come all the way up the first time, which lets you control how much total water is pushed through. With practice, you can hit the brew ratio you want pretty consistently. One effect I sometimes notice with this technique is that the lever appears to rise faster on the second pull, suggesting there is less resistance in the puck. I'd love to see the temperature and pressure profile when doing a 'double pull'.
Off-topic! I only just thought of this after watching you try to "grind" coffee with a hammer - and in fact, I can't believe I only just thought of this. James I would love to see you on Taskmaster. I can't be the only James Hoffman & Taskmaster fan around here. In fact, I honestly don't know why it took me so long to figure out you're my dream contestant - you're an obvious candidate for the show. But now I want to hear from you, James. Have you seen Taskmaster, are you a fan, would you like to taste disgusting toothpaste flavoured pies on national television? I will probably borderline-spam this comment on newer videos till you see this comment. Thanks for reading, and I hope you have a great day.
I would absolutely love to watch it! I had a similar thoughts with other TH-camrs as well: Tom Scott and Jay Foreman would be a treat to watch as well :D
There's always a risk to letting out the "magic smoke" when cracking open something old and meaningful, on a practical and philosophical level. You could end up being the reason something goes extinct, and also you could demystify the mystery of why old things that still work are cool. Thank you Gabor, for not letting James ruthlessly hot-rod a classic for the sake of discovering some forbidden ancient coffee knowledge.
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I really respect that Gabor didn't go against what he stands for the video/content. I think its fantastic he found a work around to get you where you wanted to be whilst keeping a piece of history intact. Pretty inspiring:)
I’m glad for Gabor’s ethics. It looks very cool and functional, and the extra work to not destroy the original is amazing.
the craftsmanship here is blowing my mind
I love that Gabor has taken the approach of a conservator by making sure all the modifications are fully reversible.
Cross over with Baumgartner Restoration?
@@segamble1679 I want an hour long video of James carefully restoring a vintage lever machine, all the while gently commenting on how inappropriate the previous restoration attempt was
I want a girlfriend so I'm no longer lonely
@@segamble1679 From now on filters will be made from washi kozo
@@zlatan_2197 oh dear
Please tell me without the fish gelatine 😋
You summed up why I’ve stopped measuring shots. I used a scale, timer, etc. to understand what I like and now get much more pleasure doing it all by sight/feel. It’s like having subtitles on screen when you don’t need them… you can’t help but read them. It’s impossible not to fuss over numbers when they’re presented to you.
Bottomless portafilter been a game changer. Sometimes the shit runs longer sometimes shorter before I notice the extraction changing. I know what I'mooking for and stick to it now. Makes it more of an art but an enjoyable one.
@@chris9650 That is where I am at. I even prepare a puck with different ground densities at the rim to the centre, and watch the extraction in a mirror, doing everything by look and feel. I still have the instrumentation and look at the data after pulling the shot.
As a "lever-head" myself, I am so happy that you made this video James. AND, perhaps even more importantly, you're thoughts/theories afterwards. I am very happy with all of the science and tools that has come out, that constantly helps us try to get the "best we can". That is all very useful and helpful. But, yes, there IS also an important aspect of these vintage machines; the art of pulling your shot. Skill that has to be developed over a long period of time. Using sight, taste, sound, smell, etc. And ultimately, all that "really" matters is what YOU like in the cup. I'm still learning the intricacies of my machines, but I also enjoy figuring it out, constantly learning, and improving. It's a process.
"James: "be in the process"
My thoughts exactly. I actually prefer not having the data, you just learn how your machine responds, go by feel, and your coffee gets better and better over time. Yes you get the odd dodgy shot but that is also the case with any machine eg with a new coffee type etc. I can glance at my espresso and have a good feel whether I’ve screwed it up or not- which is till do one heck of a lot!
There is something truly special about the vintage lever machines. I have been pulling shots on a La Pavoni for 3 years now and feel like I have a true understanding and even feel for what pressures I should be feeling, the sponginess of grounds too far past roast date, etc. I would recommend these machines to anyone getting themselves into home espresso! Such a joy to see James highlighting some of the things us “slightly off” love about these machines 😂😂😂
Agreed.
I've got a '92 europiccola, and I don't really know what's going on (my Vario grinder sometimes gives me ±1.5 g on the SAME settings FFS), so it's great to have a machine that just does it, without aiming for some perfect formula
I've been home brewing expresso since I got a machine for a wedding present and went and found a specialist to show me how to use it 20 years ago. I've always wanted a La Pavoni but I have never had the confidence to take the plunge. Your comment is nudging me again!!! :)
Gabor is THE man. How he balanced the technicality and aesthetic at preserving the machine is not a thing that should be taken for granted. I am an engineer and I kid you not that doing something that has high functionality but keeping the aesthetic as much as possible is not an easy thing. And for me it is an important thing because we are human, and that thing would be a thing that reminds us that we are not a machine and we should appreciate more about its humanity aspects for ourselves and people around us. Appreciating beauty is the thing that makes us us
It's always a pleasure to see some lever machines on your channel James and congrats to Gabor for keeping the integrity of the machine!
From our experience, because the boiler of the Faemina is elevated you don't actually need pressure to make water enter into the grouphead, gravity should be enough. So you can actually use the machine at a much lower pressure (and therefore temperature) and let the group warm up slightly more. Because the grouphead is integrated with the boiler it will tend to stabilize at the same temperature, so you can keep water below 100°C and the group won't overheat (or at least less dramatically) and only increase the pressure when you need steam. For people that don't have a Frankenstein Faemina like this one, the water temperature can also be measured pretty easily with an IR thermometer through the sight glass.
Would love to see Gabor in action as well: how was the machine restored, geekout on the tech, etc
Went through this blind with a group of engineering friends and a Pavoni Europiccola. We learned a lot of the same things without the numeric details (it took 6mo and a 5-dimensional whiteboard graph), but the most important thing we learned was that the way to get quality successive shots was to chill the portafilter in cold tap water between shots. The first shot with the portafilter at room temp is fine because the group head is cooler, but for successive shots, getting that substantial mass down to ~50F between shots when you're cleaning the basket was key.
very interesting!
I agree. Gabor's work on installing those mods in a reversible manner is genius and makes me feel happy.
This, in the best way possible, looks like the kind of machine that would show up in an old Doctor Who or Star Trek episode and I love it
i saw this machine when i bought my flair 58 LE from Gábor, he mentioned that he was working on this project for THE James Hoffmann :)
his workshop was very exciting and his Ethiopian coffee was awesome :)
Love the approach of adding without destruction of the original machine, very cool!
James is always kindly reminding us not to be like him, and he’s so real for that.
Your discussion about brewing by "feeling" reminded me of an article I came across a few days ago entitled "The brewer, the yeast, and the boundaries of human agency". Really interesting stuff when we delve into why and how we brew and what that says about us as people
Great call by Gabor. I love restoring vintage items to bring them back to their original function warts and all. Technology has brought as many problems as it has solutions so any device that eschews superfluous complexity has become, for me, a real pleasure to use. That being said, if you can use tech for what it was originally designed for, measuring and data collection, as you have here, that’s brilliant. You should call this a Borg
I like technology. A lot. But I can totally appreciate the kind of simple joy that comes from knowing how to using a tool like this well. You spend time bonding in a sense with a machine like this and down the road you have all these anecdotes about it to share with others. There's a certain harmony to it that only comes from doing something you love to do, even if it's not coffee stuff. Thanks for showing us this really cool project!
As a musician and synthesist with GAS (gear acquisition syndrome) it's reassuring to know that others experience the same thing! (13:02) James, maybe you could give us a tour of all the gear you have in the collection. I'd love to see!
Fascinating as always. I got myself a La Pavoni last summer, and so far I have decided against monitoring temperatures and pressures. I’m trying to make coffee in a way that engages the senses as much as possible. Thank you for all the information in this video!
Gusto always!
How are you enjoying it? I've found that when the machine is hella hot it gets the most consistant and lovely espresso. I got myself a 'smart plug' so the machine turns on an hour before I wake up and its been life changing!
@@siiiiiiiiiimo Thank you - it’s great - I’m really enjoying the feel of it. I have a variation on the smart plug - my wife switches it on when she leaves early!
Brilliant machine. I love the idea of "figuring out" a machine with the tools you created, then removing all of that after using it to get a starting point of how to tweak variables. I have used my Cafelat Robot nearly every day for around 3.5 years, and it's become an art. I don't necessarily need the pressure guage it came with even. You start to pick up on how many fines are in the coffee just by how the water looks when you pour it into the portafilter, etc. It's a flow state now where, like you say, you're just in the process. I thought it was funny that the guy who makes them kinda talks about it like it's a toy, but to me it's a fixture now, I just replace the gasket, keep it cleaned and it trucks on each day. Every new bag of beans is a slightly different experience to tweak.
I make espresso with a faemina most days, it’s a real sweet machine. You get a feel for it over time and I have a pretty effective temp surfing method worked out using a thermal strip and a pressure gauge. It’s super cool to see more data on what’s going on under the hood, thanks for making this video!
I use a la Pavoni Piccolo- first and only espresso machine I have owned. And am now into. 20 plus years of use. And it still keeps getting better as I get better. Buying a proper grinder (I chose a specialita after not getting good results with a pavoni grinder)
So total agree with your comments about feel and experience.
The best kind of classic lever machine to PID mod are the old open boiler machines like la peppina or the mini gaggia. You can just use a external PID controller like the inkbird, plug the machine into it and drop the temp sensor into the open boiler. Tada, perfect temperature control.
Plus one for the Open Boiler machines. Mine's a 1950s Arrarex Caravel. Never seems to overheat the group head. No short window performance anxiety James.
I'm keen to do so with my lever in a non destructive way also. One because of respect for the OEM and machine. Two, because of aesthetics and work flow / operation. Nice to have additional information feedback while evaluating the shot in real time and learn from the saved data.
“Making espresso is always about more than just the end result.”
Revelation! It’s like the tea ceremony!
I have gotten into coffee and more specifically, espresso, recently from watching a large catalog of your videos. I’m a beer brewer and the science that captivates me with beer production does the same when coffee is discussed in depth.
All that to say, if I could spare the money to get into the hobby beyond my spice grinder and French press, I would. This machine is now my penultimate aim. Something so brutally functional with all the modern measurements that allow for tracking and repeatability.
Simply beautiful.
The point of owning a machine like this is to master it. The probes and balance are nice, and can help to understand how temp, time, pressure relate. But in the end, not needed (because that what James’ videos are for ❤😅)
What a beautiful machine, and I absolutely love the respect Gabor had for the machine and how he engineered his solution so that it didn't damage it.
I bought my Olympia Cremina after watching your video with the profiler on a Cremina.
As a teenager i worked at a shop in Seattle that had a terrific commercial lever espresso machine. I always loved the feel of pulling shots with a lever. I absolutely understand your appreciation of the process of using an old style machine. The feel of a great shot is a delicious delight, especially if i helped make it better by being able to feel the beginning of a channel and letting off pressure so the shot is saved from over extraction! That’s why I love the simple design of the Cremina, because I understand her inside and out. I didn’t want the profiler. While the data is fascinating, I’m more interested in understanding the idiosyncrasies of this bare bones beauty and working with her! Thank you for your passion and your ability to understand the “Art of the Shot” as well as the Science!
The Hames Joffman content writes itself. "I was [...] wrong." "What I wanted to do was [...] fill it [...]. And I tasked one person, Gabor [...] and I want him to tear this thing to pieces"
That lever machine looks fascinating. As always, your videos never disappoint. Keep it up.
Gabor really knows what he's doing, I think all that added data and obsession with perfection isn't well suited for vintage stuff. Just need to do your best and enjoy it how it was made to be used.
Had never heard of this Gabor fellow until now. Long may he reign.
Fascinating, I bought an old Astoria lever machine about a year ago, and discovered that it ads variables to the espresso process which I first saw as a whole new world of pain and frustration. A year on, I love it for the same reason - it forced me to learn by taste, sight, smell and feel what I was previously trying to do by measurement and precision. Same problem with heat - I spritz the group with a water spray between shots when it starts to run hot!
Gabor is a great guy! I do appreciate this approach as a vintage machine restorer :)
Thanks Yossi!
Great video as always, James! After my super automatic that I had for 13+ years died, I was without a proper machine for a while. Your coffee in the park video got me into lever machines and now I’m loving my flair 58! So thanks for that!!
So poetic, analytical and romantic in all the right ways. Gabor’s perspective is necessary and refreshing. One of my faves vids!
As a lever head I loved this video! I also tuned my La Pavoni - and go by feeling now. Because what's fun at the heart of making espresso by hand is the sensory experience not the reading of charts on screens.
It would be really interesting to see James do a review of a really modern lever machine like the manument to get a comparison.
The respect for the machine is admirable. The effort to bring new things into the experience have great value and appear to have been executed thoughtfully! This is a beautiful work of engineering.
Restomodding for espresso machines! Lovely, lovely work and a smart decision on Gabor's part. Digging this kind of thing.
Binge watching James is so cathartic to my soul.
I can appreciate Gabor's and many other's feelings on conserving the original machine, and I don't think it's a wrong feeling at all. At the same time, I feel that sometimes we hold old things a little too preciously. We can pay homage to old things while also breathing new life into them. I'll reiterate though: there's no correct answer, as long as things are being used for as long as they can
Got my Faemina from Francesco recently. Loving it. Not the usual thermal block machine. The aesthetics and functionality from a machine made in 1960s. Simply amazing. It’s built like a Tank literally. You need the human touch to control the group temperature. ❤
I’ve recently acquired a La Pavoni professional from the early eighties. I completely restored it. Re wired, 220v to 110v, temperature control mod ppk kit. It’s still fussy and a pain in the ass. This is my first espresso machine and I love it. I love the process of actually pulling the shot lever, getting the temperature of the group head where I want it. I think when the time comes to upgrade I will still go with a lever style machine it just seems right. Thanks for nerding out on an old lever machine.
"Tiny window for success" is no joke! I had a chance to try out a europiccola with the same two switch heating system for a week and found temperature management to be an absolute nightmare. Adding probes to take some of the guesswork out of it is a really neat approach and I feel somewhat vindicated that my frustrations weren't unfounded 😅. I don't think these machines provide what I'm looking for from espresso, but I can totally see why some people enjoy them. Great video!
Really good points made at the end. I can definitely appreciate the benefits of getting a load of data to optimize a process, and then take off the data acquisition stuff so you can just implement the process and enjoy the results! The benefits of analysis without all the paralysis.
As a vintage La Pavoni owner I couldn't agree more! I love all the bells and whistles but the only thing that actually gives me enjoyment is the process of pulling that great shot that I enjoy the best.
First impressions: This thing looks amazing, like if it was part of a scifi/distopian/cyberpunk movie set. While some people see this as "desecration", I see this as peek DIY/right-to-repair success. What you did is turn a barely functional hunk of metal into a top 1% espresso machine. You took a machine no one would want to use and made it into the best of Frankensteins. Respect.
I own two of them and it’s so much fun! It’s true it’s kind of tricky, and in fact you need time to get it right. But looking back when it was my morning routine, it was great. It’s a wonderful experience. It’s a machine you end up loving…☕️👍😋
I totally agree with this philosophy re this machine. To have this machine in its original form is to have a love and passion for the art/science and process of espresso.
The essence of "espresso is a hobby" is explained in the process of modding this machine. It kind of reminds me of the restomod thing that is happening with classic cars now, keep the soul but make it relevant to todays use scenario.
That’s exactly why a La Pavoni is so much fun to use. The craft, the skill, the process, even the pressure profile has to be controlled manually.
I can't be the only one feeling a sense of relief when James reviews something that I can't easily buy.
I have a 1970s Pavoni lever action. Very similar with min/max elements. Whilst I do have a temperature strip on the group, I rarely look at it. Nor do I weigh the coffee. You do it all by feel and noise. The pressure comes from your arm, the temperature by ear, the coffee by eye. Still the best coffee of all my machines.
Feel the force James.
As a multi-vintage lever user, Kudos to Gabor for making these changes reversible without permanent damage. One learns "arm memory" eventually when it comes to lever machines. This "arm memory" leads to a high level of repeatability as long as other variables are maintained; grind, dose etc.. These and other tools do decrease the learning curve. I still use a thermostat strip for group temps. These pro-sumer type of machines are definitely not for more then 3 shots and 2 at best before cooling is required.
Truly appreciate the discussion and the thoughts that some have about appreciating vintage things for what they are. There is a magic to pulling a lever and it just being what you make of it. For me, I'm definitely a data geek and a technophile and I'm happy things like the Meticulous will exist to satiate my needs to analyze everything. And more I'm happy that everyone is able to find a place in the community. Sometimes I read Reddit and everyone is judging each other, primarily for 'faffe' as anything or any piece of equipment that they choose not to have or use. That can be frustrating.
Also I hope that the hobby moves toward some levels of or at least some options of modularity. It would be really cool to have parts to more easily build your own lever machines with as many or few bells and whistles as you want.
Used to own a micro casa leva with PIDs,
I used to keep it on with the boiler @ 97 degrees from 5am till i woke up.
Then raised the boiler temp to 110 quickly, pulled my morning fix, cooled it down by washing the portafilter under the tap, and made a second cup for my wife.
Now running a modified strega.
This video makes me even more excited to finally get my Argos because Ross seems to have spent a lot of time trying to address some of the frustrations in that machine. And while I will definitely fuss over the data at the beginning, I look forward to the day that I’m comfortable enough to put the phone down and just enjoy the process.
I guess James couldn’t wait anymore. Come on Ross, it’s so close, just give me my Argos already! 😭
Great explanation for how lever machines work!
Such a great video and helps me understand the dynamics of my Elektra. I use a heat exchanger machine as my daily driver but have kept the lever machine for the experience. It is always fun to use on a rainy day.
I personally appreciate the morals and ethics you both had with regards to this machine. Quality character traits that highlight true love and respect for coffee, now and in its history. Well done.
This was awesome, love that the original machine is still completely intact.
I have always hated hot-rodding (watching classic vehicles be chopped and welded hurts the collector in me) so thanks to Gabor for putting his foot down on the hack sawing of this machine.
Non-permanent Restorable Mods are the way to go in my book.
Thank the gods for inquisitive people like James and those, like Gabor, who have the good sense to say no :)
The coffee restomod is the content which the algorithm needs.
My coffee journey started with a Elektra Micro Casa a Leva and let me tell you, making great shots was a looong journey! But, I don‘t regret getting a 30 year old machine to learn the fundamentals. There is something satisfying about knowing how to do something really good without having all the data to prove it. Great video and mirrors what I have observed over the years with my machine. Cooling the grouphead and portafilter after the second shot is critical to make a drinkable espresso.
It’s nice to see you and Gabor respecting a wonderful machine and I’m happy to see to refurbishment and improvements you made to it. I would love to know more about the pros and cons of using vintage as opposed to a newer machine. Which one do you prefer and what are notable differences.
This makes me all the more excited for the Argos I have preordered.
Great video, as an owner of a pavoni this really made sense about the temp difference.
Extremely interesting discussion indeed. And yeah, I agree with Gabor, and your eventual conclusion. :)
The philosphy connects, and in a not entirely tangential vein, I want to see a video on your mechanical watch collection/preferences.
Oh nice! the Faemina I was restoring just increased in value. Thanks James!
Yesss. It's the journey, more than the destination
As someone who is also “broken in a specific way”, I have to admire your worship of the data. There is something very special in taking something well beyond what normal people would find creepy.
I think most people agree with Gabor’s ethics, I really love the mix of old and new you get with this machine
I guess, like a classic car, some people won’t know or aren’t bothered how the engine works they just love the experience of driving it, how it makes them feel, a bit of nostalgia etc. Great clip as usual JH
Cheers
Always the best timing! The notification comes up again as I’m setting my cup down on the table
Yesterday, I was thinking about the intersection of sustainability and quality. I think that while many machines available new today will produce superior espresso, very few of them will be around in 40 much less 10 years and they are built to that knowledge. I love that this gives you modern functionality, with vintage tank-like fortitude and I have had a vague vision of something like this in the back of my head for years. I think in a world where perfection can be increasingly automated, developing a personal skill becomes more difficult to justify and we will be drawn toward eccentric dark arts like this, something like the Victorian Craft movement.
Thanks for this. My everyday machine is the la pavoni and with these lever machines there's a real art to the temperatures and pressure which you just get the feel of over time. There's certainly easier ways to make espresso but in my opinion this delivers a wonderful shot.
This is awesome! Kudos to you and Gabor 🙌🏻
I own a la Pavoni Europiccola Stradivari and actually use it for my everyday coffee and also thought about adding some "tech" to make the machine more "practical" - meaning nerdy. This looks like such a fun project!
I'm not yet done watching the video. But the little cup on the side is so adorable
I could cook food, or brew coffee. I never use a scale, or a clock.
When I work with great ingredients, I just go on touch and feel. It has never failed me, or if it has, it served to make even better results...
The sheer joy of this! Plus, nerd meets high tech steampunk! Bliss
Very excited for a possible Argos review down the line where you'll have more built in components to dial in shots.
There will always be room for "the originals", the vintage models that did their job to varying degrees of satisfaction, from back in the day. They provide a base line to work from, to improve upon, plus there's all the nostalgia... "Nostalgia" tastes great in memory but not necessarily in person, lol.
Thank you for this review! Now I understand my Micro Casa a leva much better. The thing I was able to figure out is turning the machine off right after it gets the pressure and flushing the group head before new shots
Beautiful piece of kit.
Fascinating stuff as always, James. Everything you said especially at the end is exactly how I think and feel about my La Pavoni Europiccola.
Nice point at the end! It’s nice to know the data but at the end making coffee it is not only the maths! It is the process in itself that should give a pleasure and fun, especially using that beautiful vintage stuff 😊
I like the idea of the additions being reversible if required. Much like adding a new engine to an old classic car and keeping the old engine in case down the line it wants to be put back in. Keeping the originality and the history is important. It is part of its provenience.
Ritual and repetition is everything. I’m glad you’ve gone into the data so in the future you can then let intuition take over and enjoy the result of better espresso. Fantastic video. I think the theory is applicable to my la pavoni.
I love this video. The best of James, for sure. He's struggling with how figuring out how this thing works conflicts with the Zen of coffeemaking. It's as if he's ashamed that he may have gone too far and somehow violated the machine. Great work. Quintessential James.
As the owner of an Elektra Micro Casa a Leva, there are two things I would love to see you explore with this setup. 1) There is a technique for lowering the group head temperature after a shot that involves running the portafilter under cold water to cool it down and then lock it into the group (empty) to draw out heat. Does this work effectively? 2) A second pull. You noted that you have no control over the end mass, but you do - after the lever has come up you can pull it back down and push more water through. But you don't have to let the lever come all the way up the first time, which lets you control how much total water is pushed through. With practice, you can hit the brew ratio you want pretty consistently. One effect I sometimes notice with this technique is that the lever appears to rise faster on the second pull, suggesting there is less resistance in the puck. I'd love to see the temperature and pressure profile when doing a 'double pull'.
Types of roast that would be the best with a machine like this would be a pleasure to watch ❤
The difficulties James experiences are nicely solved in the Odyssey Argos with a dual PID.
Off-topic!
I only just thought of this after watching you try to "grind" coffee with a hammer - and in fact, I can't believe I only just thought of this. James I would love to see you on Taskmaster.
I can't be the only James Hoffman & Taskmaster fan around here. In fact, I honestly don't know why it took me so long to figure out you're my dream contestant - you're an obvious candidate for the show.
But now I want to hear from you, James. Have you seen Taskmaster, are you a fan, would you like to taste disgusting toothpaste flavoured pies on national television? I will probably borderline-spam this comment on newer videos till you see this comment.
Thanks for reading, and I hope you have a great day.
Yes! A thousand times -yes yes yes!!!!
I would absolutely love to watch it! I had a similar thoughts with other TH-camrs as well: Tom Scott and Jay Foreman would be a treat to watch as well :D
Just when I've bought one gadget, you release another video showing me another cool machine to dream about!
There's always a risk to letting out the "magic smoke" when cracking open something old and meaningful, on a practical and philosophical level. You could end up being the reason something goes extinct, and also you could demystify the mystery of why old things that still work are cool. Thank you Gabor, for not letting James ruthlessly hot-rod a classic for the sake of discovering some forbidden ancient coffee knowledge.
James!! Just got my Weird Coffee Person mug in the post and want to give you props. Great quality merch.
have had one of these since 1990 when restoring it. nice shots. this and cremina have been in closet now that i usea la spaziale.
Monstrous abomination of a creature, a Frankenstein of the century.
I can admire the immense effort in creating something like this.