Easy & Perfect Lapavoni lever Espresso
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- เผยแพร่เมื่อ 20 ม.ค. 2024
- I show you the easiest way to make the perfect espresso on your Lapavoni lever machine.
With a simple recipe, we dive deep into building your espresso recipe.
We also take a quick glance at the all new Timemore Sculptor 078s.
#lapavoni #espresso #how to make coffee
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Lp videos are just the best ones
I'll keep them coming! You just hit that subscribe button 😎
Thanks for your video. I’m struggling with my Lapavoni since 2 weeks now to find the right setting on my mazzer to make good espresso on my machine. It’s often to sour and acidic for me. I will taste to go coarser and go back to finer 👍🏻
You're welcome. Feel free to reach out to my instagram if you ever need any advice. @mitchdoescoffee
Hey Mitch, as always thank you for the great video. I especially enjoy your LaPavoni Content.
I have switched from my Mahlkönig/Baratza Vario V3 to the Kingrinder K4 for my LaPavoni shots just because I enjoy the fully manual process.
I usually prepare the puck, purge the group and then keep the lever up just below the point where water comes out and insert the portafilter. That way I ensure that the puck doesn't get sucked up and potentially damaged in the process of lifting the lever.
With the pre-infusion process I vary betwen a grind size that offers me a few seconds of pre infusion and a fairly fast pull and a finer grind where I push down on the lever a bit to infuse the coffee puck, then go back up to refill the group and push down for a slower and more intense extraction.
Cheers and I'm looking forward to the next one!
Thanks so much fornthe feedback mate. I'll give your pre-infusion recipe a go.
Over the years of using my LP, I find that I like to raise the lever to just before water comes out then inserting the pf.
LP is a great machine, but it is a little bit like an all-manual car, you have to get "in tune" with your machine
great content, it is fun to see a raw dial in process.
Im loving my 078s as well!
It's pretty good right?
@@mitchdoescoffee yes, curious to hear your thoughts on it
@@devongreer9233 hopefully next week's video is all about the 078s
Hi, la pavoni video are always interesting, maybe a video with differents pressure profile can be very useful. Thanks !
I will definitely do this. Thanks for your recommendation
wonderful, im change my grinder for model la pavoni and my life change kkkkk. tks bro
Awesome! Enjoy mate.
Ask any question? Ok, here it comes: I use the La Pavoni single portafilter from the "esperto", but I feel that the recommended 7-9g is too little. Any idea what the correct weight would be?
With 7g at finest grind setting, I just get sour gas station "sh*presso"", yukk... 9g is little better. Also the puck top seems to erode during the brew..
Hey mate! Great question.
I will 100% agree that it will be very difficult to make a great tasting espresso using only 7-9g of coffee... Not only will the coffee "erode" as you say, you will also just simply dilute your espresso with water, as that coffee to water ratio is going to be out of wack! Aim for a 2:1 ratio and experiment... so for every 1g of coffee grounds into your basket, aim for 2g of espresso into your cup.
The "correct" amount is still going to be a personal choice... I would never make an espresso with anything less than 16g (and aim for 32g out)
I currently use 20g in & 40g out
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I hope this helps. 🙏
Damn you. Now I want a coffee. 😂
I'm such a bad influence...
i use a puck screen, do you recommend?
With this style of extraction being so smooth & controllable, I haven't found it to do anything to help.
I like your video very much. And have a question: You pulled a double espresso with one move. What if I want to double the amount of water. Do I have to pull twice within 25-30 seconds (and adjust the grinding) or should I keep the grinding and simply pull twice? What do you think?
Thank you very much.
I would leave the grind setting & just pull again... but don't forget to to do your water/coffee math.
For example, if you have 18g of coffee in & getting 36g of coffee out, you're already technically pulling a double... more water doesn't equal more flavour.
Hello, thanks for the vid.
Just to know how to cool down the heat group between 2 coffee. Thanks
You either need to switch it off and let it cool down or purchase the grouphead isolator ("bong" isolator)
@@mitchdoescoffee Thanks
The bong isolator really transforms the LP. Thermal management is massively easier and you can crank the boiler pressure without overheating, so better pre infusion and steaming. A puck screen does become necessary then though. @mitchdoescoffee
@nehok thank you so much for the information. 🙏
Hey Mitch. Have u tried grind setting from DF 64? Im kinda have trouble with the right grindsize
Two comments, one serious the other not so.
Is it critical to have the tamper the same diameter as the basket?
Most off the shelf tampers are slightly undersized so after pressing the grind there is a slight uncompressed ring around the edges.
To date I have refrained from investing in a La Pavoni exact diameter special tamper from France.
The other essential for a superb cup is for the La Pavoni Eagle to be in its rightful place!!
Having a tightly fitting tamper isn't 100% necessary... but the incorrect size will definitely make it harder to get a consistent espresso.
But yes... on a more serious note... The eagle must be flying high. 🫡
Hi Thank you for wasting that much coffee to make this video. Would you make an episode talking about pressure and ratio? Since I don’t have a pressure monitor kit and using a 14-16g basket. What is the ratio that you think is great?
More than happy to help mate. I would typically do a 1:2 ratio... eg. 15g in - 30g out. And adjust to suit your own taste.
But overall, I would agree with Braxton's comment re: feeling intune with your machine.