@@emanuelhess9909 i have owned and used both. cremina bought in 1980's was my first real espresso machine after moka pot and bellman steamer. cost around 350usd new. a few years later got an europiccola. coffee quality same as well as steam ability. imo the cremina is a europicola in a rectangular case and the current price is absurd for a europicola equivalent machine.
Living in Switzerland, a country in which you can reach any place within 2 or 3 hours, Olympia's manufactory is basically in my neighbourhood. I have visited them twice and it's very impressive. Not so much because of their espresso machines, but because they manufacture anything that is made of steel. The entire building shakes to the beat of the giant punch that forms steel into something that will be used for fridges, white boards and whatever.
I love that you take the time to make these videos. The Cremina probably won't be the most popular click bate content, but for those invested in this industry this video means loads. Thanks for everything Lance and team
thank you! and i've never been in it for the views, though I wouldn't mind having Hoff numbers haha! I do it for the fun and the spreading of good info
Love actually watching this video! My first espresso machine was the 1973 Olympia Cremina, and it’s by far my favorite way to make coffee. Use it every day. I inherited it from my grandfather
I appreciate your passion for coffee Lance. It really is something special to extract crema the way they did many years ago with a machine you can say is a piece of art. Funny enough I was never a big coffee drinker (but loved the smell) and for my extended family it has always been a daily routine. I’m the oddball but since watching your videos I have now bought my first espresso machine and loving it. I make coffee for the wife and friends enjoying every minute of creating that perfect shot.
Excellent review! I've been using my Cremina (83') for about 15 years daily. I've had to do multiple rebuild of all of the seals and gaskets over the years, but it still runs like a top! Prior to that I used a pre-millenium La Pavoni Europiccola. When she starts to want to tilt, that is where you know you are roughly at about 8-9 bar lol.
Great video and thanks for the mention, it was lovely to see that Cremina '67 again! I really appreciated that you took many months before the review to really get to know the machine and you did not approach it in the same way as pump machines since it probably was your first lever when you got it! Let's make levers great again!
Unless you count flair machines, it was my first lever I used a lot with a built in heating element. My first spring lever was that beautiful 1953 Faemina. First lever was flair 58 technically but yeah! Loving it
Thank you, Lance, Awesome video! As an Espresso Tech, I love seeing these machines, there are a lot of them on the West Coast. AND I learned something new today, the Fellini Move! I think that some important differences are in the design and components like the pressure-stat design, safety valve location, vacuum valve update, and overall evolution of the boiler assembly as in the old models they had these welded together with some components, perhaps an idea for the next video? All the best, Yossi
Thanks Lance for such a fair and deep review of the Cremina. I love mine so, so much. I feel intimately connected to my morning coffee. Interesting to see that through years of trial and error i pull shots on my Cremina very much as you did. A naked portafilter, a temperature strip on the head, a good scale, a shot mirror abd most importantly my taste buds helped me learn to feel the puck and treat each puck individually. I love experimenting with lighter roasts and live at altitude, so my Swiss watch of a coffee machine is very happy here! I chose not to mod with a profiler because i like the intimacy of feeling the shot without the visual interruption of the profiler. Still i think the profiler is very cool and I absolutely understand why people with a different relationship with their espresso might love that!
I'm surprised at the high price, seeing the La Pavoni machines are so much less. What are we paying for? I'm a Europiccola owner. I use the bong isolator mod which basically adds a chunk of nylon between group head and body to reduce heat conduction. This machine would benefit from an equivalent
Great video Lance and you cover lots of the same tricks that I use. I have a 2023 Cremina and love it! Very satisfying to use and can craft great espresso. Being able to manually adjust group head temperature using the dry pumps means it can handle everything from dark to light roast. Upgrading to a 3rd party 1 hole steam tip makes steaming milk easier and better micro foam. The newer Cremina's from 2000 and onward have a heat break gasket between the boiler and group head. Helps keep the group head at the right temperate. And it's retrofitable to older Creminas too. In the United States the old Creminas have gotten expensive and some are in rough space. I opted to buy new considering total cost and work to restore. An important date for old Creminas is somewhere in 1983 they stopped coating the boiler asbestos. Now back to making a flat white with my Cremina 🙂
I'm so happy that you make a review of those machines. I rebuild and use 2 of them (73 and 76) and they just work flawlessly since then! As I live in switzerland, we kinda have a reliable part supplier also, it's pretty uncommon to have access to new parts for a 50 yo machine... As for the tilt problem, I find it less likely to occur than with my previous la Pavoni, probably using it from the side for filming is not the best option for a stable shot. Thank you again for summing up everything I like on this machine that will probably live further than me!
This hunk of metal that you showed with the rubber on the perimeter to cool off the group head, where did that come from? I've looked at your links but haven't found it. Thanks for the excellent review!
Completely enjoyed the video, always something to learn. Simple fix -if the machine were deeper it could have a much bigger reservoir, avoid the tipping while preserving the aesthetics. Similar to Rocket/Stone. I was recently in Chamonix and a coffee shop there had a display of lever machines, (Flair type) I was the only person in our party who knew anything about them. Thanks for making me look good!
I've had a modern Cremina for about 4 years now and this review covers most of the ownership experience. Managing the temperature is an art, one point I would add is that you can change the pressurestat target easily (lid needs to come off but that's it), so if you find the heating element clicks off a bit too high or low for your liking which might be the case if you have a strong preference for particularly dark or light roasts, this will be helpful.
Thanks Lance for this great video! Absolutely love my Cremina, after spending the heap of cash you forget quickly about the money and enjoy the machine forever😀
Daddy Hoff’s review of this had some of the highest praise of its shots than most other of his reviews. It’s just hard for me to see how a +3,000$ dollar machine still needs some hacks /adjustments.
it doesnt need the adjustments. its only if you want. i actually bought mods for it , the pressure profile kit and the temperature strip, but i dont use either now.
Its simplicity is a big part of what has made them such a long-lasting and reliable machine, that naturally comes with some compromises. You fix them and you completely change the nature of the machine and you create problems down the line elsewhere. At that point you may as well buy something else.
the shots are super tasty! As Hugo murmured in the video, its hard to pull a bad shot. But, I wouldn't say it necessarily makes the best espresso of all time. i've had some pretty incredible experiences with similarly priced machines
The only hack i did on my Cremina was to add a temperature strip to the head. If you’re someone like me, who want to “feel” your shot every morning to have a sort if intimacy with your coffee, I feel in my hand what the profiler tells you visually. It’s just a beautiful machine that works with you to make your life a bit more delicious!
Love love love love my cremina. She a part of my soul now. Travels with me. My goddess. My saviour. My forever companion and friend. My love. When the whole world will leave me she won’t. Love ❤️ u. You have to own one and go on this journey. None of these useless fancy automatic machines can ever come close to it.
I got into espresso with my gaggia classic . I really want my next machine to be an olympia cremina. I love the footprint and the build quality the machine has. And the most obvious there is just something beautiful about a lever.
It's out of my price range, but so cool and to know I could buy one at 50 years old and not worry about parts availability or service life is incredible. Thanks for the video.
Great video, I'm very happy that swiss made is so popular. I really enjoy this espresso too. However, I would ask you to note that some of the old devices are insulated with asbestos. And what I find even worse is that there are heavy metals such as lead in the brewing unit in the older machines, unfortunately they dissolve and are found in the drink. Not really healthy, I think. This can no longer happen with the newer models, unfortunately I don't have any information from which year of manufacture this is no longer a problem. I am very lucky to be able to enjoy an Olympia Cremina SL. I see it as the next level through the spring force. Thanks for the great video - keep it up.
I love Lance because everything he reviews I feel like I must buy and he's not even trying to sell anything. I think it's the love for the craft and the engineering of our products that drives him and myself ❤. We only have one BurrMan, protect him at all costs 🎉🎉🎉
In the "dry pumps Vs flushing" section, is it actually true that "there's no water in the brew chamber"? At least on my europiccola, when the piston is down, there's water in there (just above the piston). So, the dry pumping works to preheat by flushing that (probably cool/cooler) water out, and flooding in more fresh from the boiler (again, above the piston). When you raise the lever all the way up, the piston goes above the water inlet hole, so then the water enters below the piston. I thought the cremina works the same way. It's maybe an important distinction, in that the heating is happening when the lever is down, while the fresh water is sitting above the piston. With my machine (and the bong isolater, which is brilliant), I can get pretty accurate and consistent with my preheating. Little pumps will only cycle out a bit of the water, so I can go up a few degrees at a time if needed. The cremina looks like a beautiful machine, but I'm in a committed and passionate relationship with my modified premillennium la pavoni. Using it brings me joy every single day.
@@LanceHedrick In the video you're saying that lifting the lever lets some water in, and then pushing the lever back down sends it back to the boiler. That's the opposite of what happens on my europiccola. With the piston down, the chamber's full of water, and lifting it up sends some back into the boiler (so then pushing the lever/piston back down lets some fresh/hot water from the boiler into the chamber). I had to think about all this at one point, since before adding the bong isolator mod to my machine, the grouphead was steam heated and would get stupidly hot. So, just kindof curious on the mechanism in the cremina.
I had a 1981 Cremina. With the aid of Orphan Espresso videos, I was able to restore it. This was about 2000. Lovely shots, decent steaming. I added their improved steam wand as well.
I don’t know if Doug and Barb reached out to you they probably did but thanks to this video they got so many messages about the 3rd shot they made a new model. I am saving my pennies to buy a new Cremina, and plan on getting a new 3rd shot to control the temperatures. Thanks for all your videos they are very informative and got me excited about coffee ☕️ again!
Lance, I'm quickly becoming a big fan of your content. Foolishly never committed to watching your videos in the past, but now that I'm looking to replace/upgrade my grinder I finally took the leap and am so glad I did. I'd love to follow your lead with the thermometer & LED mod. Much more elegant than what I've seen previously online. Any chance you could provide more guidance on sourcing parts? Thanks!!
I bought a new Cremina in 2012. In that year, our child was born and we wanted a machine that runs silently. It is still in use in my away-from-home office. It is a very nice little machine that requires very little maintenance. The only issue I have with it is that it is eating the rubber valves of the steam wand at high pace. When I used the steam wand regularly I had to replace the rubber every two years or so. Today it is only used for espresso, so not a worry anymore. All romanticism aside, the Cremina in its standard configuration doesn't give you the variability and predictability of a modern espresso machine, as the volume per shot is limited and the temperature fluctuates more. For dark roasts this is fine but lighter roasts are a little bit hit and miss. As to the price, I'm not worried about the purchase cost but the difference between purchase and sale. The machine is now 1000 bucks more expensive than when I bought it so if I had to sell it I will still get a decent price for it. Overall, it will have lost me about 800 bucks or so, which is about the same or less than what I would lose on a medium-level machine like an E61. I had to do only very little maintenance (greasing, group head gaskets, steam valves), so I am more than happy with that, given that it allows me to have good coffee away from home and not having to get the filthy coffee from our office vending machine.
Had mine for several years from the 80s. I’ve done similar upgrades but like idea of a light on the inside to more easily see the water level. Mine will tip too so I place my wand cleaning rag on top and just hold it down from there. Great to see it continue to get the accolades. It’s buijt like a early 911 which should go on and on with the right maintence.
Good video. Just one small correction: Whether the "Fellini" works well on a direct lever machine depends a lot on the machine. The important question is how the piston is designed on the specific model. On some machines there is a kind of valve that prevents negative pressure to form when lifting the lever. For example on an Arrarex Caravel the "Fellini" works well if you don't do it to fast and *unless* you machine is from the very early production runs. (The early production runs have a magnificent build quality though...)
My cremina is from 1983. I bought it from an old man who had used it in his restaurant near the Schwarzwald forrest in Germany. I restored it and removed the Asbestos.
as a happy La Pavoni Professional owner, I can´t but agree that a good lever machine, can be a pal for life! steep learning curve, but once you understand your machine, infinitely rewarding.
definitely steep. Most think because of the lever dynamics, but in reality, the more steep curve is the temp maintenance. Once you hvae that down, you are pulling delish shots for life!
Hi Lance! First of all, I would like to congratulate you on the great work you have done to produce this great video, in which you show the virtues, excesses and defects of this iconic machine. I have been a user of domestic levers for more than 10 years, in which I started with the Pavoni Europicolas and Profesional, which I also keep. I agree with you on the excessive price of the current Creminas. Despite this, I have two Creminas, a Cremina 67 (1972) and a current one (2023). I have been able to verify firsthand most of your statements. I also agree that by making small mods, you can get practically the same result with a Cremina 67 as with a current one, so it is not necessary to spend as much on a current Olympia. I love the Zen point of these machines, in which the sensations are above the coldness of complicated electronics and the need for the overwhelming collection of data, which appears to be the trend of current machines. Obviously they are machines for personal enjoyment, they are not for intensive or commercial use, where consistency in parameters is obviously much more necessary than for a domestic user, with an average of 2-4 shots/day. The quality of the materials used in its construction, the low footprint they have due to their design, facilitating their integration into the countertops of today's small kitchens, which are the ones that most users have, together with their simplicity in maintenance, the Infinite possibilities of obtaining pressure profiles and parameters, being a direct lever and the excellence of the espresso, made entirely to your liking, are for me the keys to its success and the fact that these machines are practically eternal.
Beautifully said. I think it’s so interesting that the Cremina and the Decent are the same price. I compare mine to a swiss watch, simple, beautifully made to last forever. And yes, you get an intimate relationship with your morning coffee!
Moccamaster fixed the flower taste of loosing heat in a gold cup standard cup of coffee. That fix is pot will fill from the bottom up. I've had my Moccamaster for 5 years. It had made from day 1 to today the best cup of coffee I've ever had. And its measured next to every coffee machines that has been created to date and still comes out on top. That's why they give you a 5 year warranty. Parts are available for everything. And I've never had to replace a part at all. I highly recommend the Moccamaster.
When i first saw this im thinking how cool, ill grab one to experiment with levers; then the shock of the price point. Thx lance, very detailed and insightful review.
I think a lot of the tips and workflow also applies to the La Pavoni Europiccola. My post-millenium model though I think it does fine temperature management wise for light roasts. You should put it up against the Europiccola.
Hey man! Thanks for the shoutout! Some thoughts - I haven’t noticed a difference with raising the lever beforehand - my Cremina only tips after I go to 9bar - and yes. I am obsessed. But im ok with that 😂
Arthur, I’ve learned a lot from watching your videos. With my Cremina I rarely use enough pressure to actively tip the machine when i put a shot. It’s like the tipping tells you to pull with a tiny bit less pressure!
Lance, noticing the temp strip on the head group of one of the creminas, I'm wondering maybe that's a good idea for mine and may even my portafilter as well, wondering where to find them in the ideal range for coffee?
I always liked Cremina, but after f58 came out I get lots of the user experience as using these and I find the routine less fiddly and I can use standard accessory and it’s easier to use for more modern roast and it has even less maintenance.
Hello! I was just wondering if a Fellini pull on a spring lever espresso machine would cause the same issues with disrupting the puck? Thank you very much for taking the time to respond to my question and for producing this video!
The Cremina really is a piece of art. Nonetheless not everything in their new machines has the quality standard that you would expect considering the price tag. The shower screen can be made inconsistently as well as the filter baskets - up to a point where water spreads all over the place. Both problems can be fixed though, and I love this machine…
I just inherited this amazing machine and learning all I can about it. I think it is an '85 based on the serial number. Wondering what to do to maintain its pristine condition inside and out.
Telling people to remove asbestos is a mistake. Just leave it alone! Asbestos is especially dangerous in the manufacturing process, and of course, if for any reason the tiny fibers could realistically be dispersed. So, unless you are afraid of your machine exploding and filling your lungs with fibers, don't worry about it. If asbestos ever does need to be removed, it is NOT SELF SERVICE!
Depends on your expertise but yes. I don't think i implied the person should remove it without any experience. If it came across that way, well, it was unintentional. It should be removed- no implication of the buyer doing this on their own.
Users can ask to specialized companies to take the asbestos away. You cannot know when asbestos starts flaking and it might then be too late. So Lance's advice is just right: you don't know how to do it, then pay a company to do the job for you in safety
Asbestos is a coating that increases the thermal efficiency of the boiler and prevents much of the transmission of heat to the outside, increasing the useful life of the internal components of the machine and preventing the cover from overheating, avoiding you burn when you touch it. Following Doug's (Orphan espresso) directions it's not that hard to remove the asbestos from the machine safely. Then you have companies that are in charge of its elimination. A good suggestion after removing it is to cover the boiler with a non-toxic thermal insulation product, which will have the same effect as asbestos, but in a totally safe way. In The Lever Magazine article, dedicated to the mods of this machine, you can find an example of this boiler coating, which you can also do on modern Creminas.
@@LanceHedrick Thats true. It’s not implied, it’s explicit. You said directly, 2:44 “You _need_ to remove that asbestos for reasons…” Not trying to be a jerk but judging from your other videos and corrections you’ve made in the comments on those videos you seem like a meticulously detailed person who likes to get things right. People should know better, but there is no safe level of asbestos exposure and there are strict regulations for disposal of asbestos containing products.
Do you find the aftermarket tamper you are using fits the baskets better? I've got the OEM tamper, bottomless portafilter, and stock baskets. I have to move the tamper around in the basket to get the edges well tamped. If you like/recommend your tamper please share the info.
I can absolutely understand how using the Cremina gives you an amount of pleasure and satisfaction justifying the price tag. It's not for me though. I was very impressed by my Pre-Mil Europiccola (which introduced me to the world of lever machines) but ultimately decided I really wanted to upgrade to a spring lever. Brian Quan did a video comparing his Cremina to a modern Pavoni which really sums it up. While the Londinium Vectis looked very promising I grew wary of waiting and bought a vintage SAMA machine instead, better known as Ponte Vecchio nowadays. Couldn't be happier and while it's nowhere near the quality that the Olympia is known for it does make fantastic coffee and to me at least it is a more interesting machine.
How would you compare the PV to the Pavoni, despite the spring in the PV? I am in the market for one of the two, so i am wondering which would suit my needs best. I drink almost exclusively espresso, 1-2 per day, medium-dark roasts.
Just curious about your comment about using water that doesn't scale. I have been trying to look into water in a bit more depth and I had assumed that having as little calcium as possible would be desired to prevent scale build up but what I found was people saying that actually you want some scale. From what I've been reading, there is a risk of corrosion which would be worse than scale, and that a thin coating of lime scale will offer some protection for the internals of the machine. I've been trying to understand better about coffee water in general so would love to hear your thoughts.
Hey Lance - could you point me at a video for installing the light you have added to the water level gauge fo your Cremina? My only issue is trying ascertain the water level, and your little trick will probably solve it for me. p.s. I only have one eye and need glasses, so to might be unique to me. PPS, I am in love with my Cremina and if I had only purchased this machine initially, I would be $1,000's in front.
Honestly if I wanted a box around my pavoni id probably prefer a la pavoni eurobar, they are incredibly rare but still less expensive than olympias. I think having the group decoupled from the boiler and being able to cycle water through it with the water spout to manage temp is a very good solution for the temperature management issues these machines have.
Does anyone know what bottomless portafilter and basket Lance is using on the cremina '73? Love my old cremina, but I'd like to find a precision basket + portafiler combo that fits it properly. Also, if anyone has found a good technique for steaming well on the old 4-hole braised steam tip that you can't change, it would be great to hear that as well.
Hi Lance, what do you think of the Spring Lever model? I’m thinking it’s probably better especially for people like me who’s not very good at muscle memory.
Let's hear your comments! Would love to chat below! Hope you enjoyed. Cheers!
How would you compare the Cremina to the Europiccola ?
@@emanuelhess9909 i have owned and used both. cremina bought in 1980's was my first real espresso machine after moka pot and bellman steamer. cost around 350usd new. a few years later got an europiccola. coffee quality same as well as steam ability. imo the cremina is a europicola in a rectangular case and the current price is absurd for a europicola equivalent machine.
Where did you get your temp gauge/probe? I want to upgrade my Cremina with that (and the lighted level gauge too)
a standard plumbed in option would be nice at that current price point.
I'm looking forward to the Sanremo You review!
My dad gifted this to me for my college graduation. To this day my favorite part of my morning ritual.
My dad was given one for free about a decade ago. I had a great time with it, but he ended up selling it. I'll always regret letting him do that!
How long ago was this?
Dang, your dad is an OG coffee bro, I am so jelly 😊😊😊😊
Your dad is a real one!
Living in Switzerland, a country in which you can reach any place within 2 or 3 hours, Olympia's manufactory is basically in my neighbourhood. I have visited them twice and it's very impressive. Not so much because of their espresso machines, but because they manufacture anything that is made of steel. The entire building shakes to the beat of the giant punch that forms steel into something that will be used for fridges, white boards and whatever.
I love that you take the time to make these videos. The Cremina probably won't be the most popular click bate content, but for those invested in this industry this video means loads. Thanks for everything Lance and team
thank you! and i've never been in it for the views, though I wouldn't mind having Hoff numbers haha! I do it for the fun and the spreading of good info
I thought your opening was stunning. Going from the music + voiceover to the silence of the lever pull... *chef's kiss*
LOVE that shot pull with silence at the start. Just you and the shot. Excellent 👌🏻
Love actually watching this video! My first espresso machine was the 1973 Olympia Cremina, and it’s by far my favorite way to make coffee. Use it every day.
I inherited it from my grandfather
Rockin' that Papa Hoff swag, Lance!
As a lever aficionado, I pretty much consider the Cremina my endgame.
I appreciate your passion for coffee Lance. It really is something special to extract crema the way they did many years ago with a machine you can say is a piece of art. Funny enough I was never a big coffee drinker (but loved the smell) and for my extended family it has always been a daily routine. I’m the oddball but since watching your videos I have now bought my first espresso machine and loving it. I make coffee for the wife and friends enjoying every minute of creating that perfect shot.
Excellent review! I've been using my Cremina (83') for about 15 years daily. I've had to do multiple rebuild of all of the seals and gaskets over the years, but it still runs like a top! Prior to that I used a pre-millenium La Pavoni Europiccola. When she starts to want to tilt, that is where you know you are roughly at about 8-9 bar lol.
I saw the 8-9 bar tilt in a TH-cam video, at some point and it's been my analog "manometer" since! :-)
Great video and thanks for the mention, it was lovely to see that Cremina '67 again! I really appreciated that you took many months before the review to really get to know the machine and you did not approach it in the same way as pump machines since it probably was your first lever when you got it!
Let's make levers great again!
Unless you count flair machines, it was my first lever I used a lot with a built in heating element. My first spring lever was that beautiful 1953 Faemina. First lever was flair 58 technically but yeah! Loving it
I have a lovely Cremina and i so appreciate your magazine!
@@dinnyf thank you! ☺️
Thank you, Lance, Awesome video! As an Espresso Tech, I love seeing these machines, there are a lot of them on the West Coast. AND I learned something new today, the Fellini Move!
I think that some important differences are in the design and components like the pressure-stat design, safety valve location, vacuum valve update, and overall evolution of the boiler assembly as in the old models they had these welded together with some components, perhaps an idea for the next video? All the best, Yossi
I bought a new Cremina in 2021. I love my machine. Thank you for the deep dive into this machine.❤❤☕☕☕
Thanks Lance for such a fair and deep review of the Cremina. I love mine so, so much. I feel intimately connected to my morning coffee. Interesting to see that through years of trial and error i pull shots on my Cremina very much as you did. A naked portafilter, a temperature strip on the head, a good scale, a shot mirror abd most importantly my taste buds helped me learn to feel the puck and treat each puck individually. I love experimenting with lighter roasts and live at altitude, so my Swiss watch of a coffee machine is very happy here!
I chose not to mod with a profiler because i like the intimacy of feeling the shot without the visual interruption of the profiler. Still i think the profiler is very cool and I absolutely understand why people with a different relationship with their espresso might love that!
I'm surprised at the high price, seeing the La Pavoni machines are so much less. What are we paying for?
I'm a Europiccola owner. I use the bong isolator mod which basically adds a chunk of nylon between group head and body to reduce heat conduction. This machine would benefit from an equivalent
by the sounds of this video, you're paying for good welding
Ha! And being Swiss made. Higher wages. And brand name perhaps.
LP Professional owner here - seems to be mostly the luxury factor, since our machines are functionally pretty much identical.
Love my pre Millenium la Pavoni! They have also passed the test of time, nothing wrong with them.
It’s made like a swiss watch.
This is EXACTLY what I was after.....Thanks!! I own and Love my 2023 Cremina....
Great video Lance and you cover lots of the same tricks that I use. I have a 2023 Cremina and love it! Very satisfying to use and can craft great espresso. Being able to manually adjust group head temperature using the dry pumps means it can handle everything from dark to light roast. Upgrading to a 3rd party 1 hole steam tip makes steaming milk easier and better micro foam. The newer Cremina's from 2000 and onward have a heat break gasket between the boiler and group head. Helps keep the group head at the right temperate. And it's retrofitable to older Creminas too. In the United States the old Creminas have gotten expensive and some are in rough space. I opted to buy new considering total cost and work to restore. An important date for old Creminas is somewhere in 1983 they stopped coating the boiler asbestos. Now back to making a flat white with my Cremina 🙂
Thanks! That's a big boiler. Makes my europiccola look like a baby. Also like the slightly larger group for more shot volume.
I'm so happy that you make a review of those machines. I rebuild and use 2 of them (73 and 76) and they just work flawlessly since then! As I live in switzerland, we kinda have a reliable part supplier also, it's pretty uncommon to have access to new parts for a 50 yo machine... As for the tilt problem, I find it less likely to occur than with my previous la Pavoni, probably using it from the side for filming is not the best option for a stable shot. Thank you again for summing up everything I like on this machine that will probably live further than me!
Yes. But even pulling in front, it has tilted many times. I've been using the 2023 for 6 months.
Thank you for the kind words!
Check the surface are where you are put it on, mine just stick to the wood and doesn't move....
This hunk of metal that you showed with the rubber on the perimeter to cool off the group head, where did that come from? I've looked at your links but haven't found it. Thanks for the excellent review!
Completely enjoyed the video, always something to learn. Simple fix -if the machine were deeper it could have a much bigger reservoir, avoid the tipping while preserving the aesthetics. Similar to Rocket/Stone. I was recently in Chamonix and a coffee shop there had a display of lever machines, (Flair type) I was the only person in our party who knew anything about them. Thanks for making me look good!
Such a nice machine. I think for me this wouldn't be my primary daily machine but more something to enjoy collect and play with.
Really enjoyed watching the video this morning while drinking shots from my Cremina. Great video!
fantastic! love to read that!
I've had a modern Cremina for about 4 years now and this review covers most of the ownership experience. Managing the temperature is an art, one point I would add is that you can change the pressurestat target easily (lid needs to come off but that's it), so if you find the heating element clicks off a bit too high or low for your liking which might be the case if you have a strong preference for particularly dark or light roasts, this will be helpful.
Took me a bit to figure out the levitating tamper at 4.05.
Very intrigued by the Cremina.
Beautiful 🎉 I have enjoyed this you have no idea how much. It's been a delight ❤
Thanks Lance for this great video! Absolutely love my Cremina, after spending the heap of cash you forget quickly about the money and enjoy the machine forever😀
Daddy Hoff’s review of this had some of the highest praise of its shots than most other of his reviews. It’s just hard for me to see how a +3,000$ dollar machine still needs some hacks /adjustments.
it doesnt need the adjustments. its only if you want. i actually bought mods for it , the pressure profile kit and the temperature strip, but i dont use either now.
Its simplicity is a big part of what has made them such a long-lasting and reliable machine, that naturally comes with some compromises. You fix them and you completely change the nature of the machine and you create problems down the line elsewhere. At that point you may as well buy something else.
the shots are super tasty! As Hugo murmured in the video, its hard to pull a bad shot. But, I wouldn't say it necessarily makes the best espresso of all time. i've had some pretty incredible experiences with similarly priced machines
The only hack i did on my Cremina was to add a temperature strip to the head. If you’re someone like me, who want to “feel” your shot every morning to have a sort if intimacy with your coffee, I feel in my hand what the profiler tells you visually. It’s just a beautiful machine that works with you to make your life a bit more delicious!
@@LanceHedrickbut was it as much fun ;) Great Video
Im new to espresso lever machines, long time aeropress and v60 brewer and I can say now I understand the love. So far I’m happy with my flex neo.
Love love love love my cremina. She a part of my soul now. Travels with me. My goddess. My saviour. My forever companion and friend. My love. When the whole world will leave me she won’t. Love ❤️ u. You have to own one and go on this journey. None of these useless fancy automatic machines can ever come close to it.
I absolutely agree. I travel with mine as well!
a thoroughly interesting review. really liked the editing too. love your work, Lance, thank you.
Great to see the video quality improving, a pretty high based on where you started.
Great job as always.
I got into espresso with my gaggia classic . I really want my next machine to be an olympia cremina. I love the footprint and the build quality the machine has. And the most obvious there is just something beautiful about a lever.
You’ll never go back!
It's out of my price range, but so cool and to know I could buy one at 50 years old and not worry about parts availability or service life is incredible. Thanks for the video.
Great video, I'm very happy that swiss made is so popular. I really enjoy this espresso too. However, I would ask you to note that some of the old devices are insulated with asbestos. And what I find even worse is that there are heavy metals such as lead in the brewing unit in the older machines, unfortunately they dissolve and are found in the drink. Not really healthy, I think. This can no longer happen with the newer models, unfortunately I don't have any information from which year of manufacture this is no longer a problem.
I am very lucky to be able to enjoy an Olympia Cremina SL. I see it as the next level through the spring force. Thanks for the great video - keep it up.
I love Lance because everything he reviews I feel like I must buy and he's not even trying to sell anything. I think it's the love for the craft and the engineering of our products that drives him and myself ❤. We only have one BurrMan, protect him at all costs 🎉🎉🎉
thank you, George! I greatly appreciate the kind words! I do love coffee ;)
Hi Lance! It would be interesting to hear your opinion between spring lever vs non-spring lever machine.
Yeah deffo, I'm keen to buy a spring version one so it pulls more consistent lever shots
Excellent video, as always. Does anyone know where to purchace one of the heat sinks that Lance showed?
Please continue to make videos about your vintage machines!
In the "dry pumps Vs flushing" section, is it actually true that "there's no water in the brew chamber"?
At least on my europiccola, when the piston is down, there's water in there (just above the piston). So, the dry pumping works to preheat by flushing that (probably cool/cooler) water out, and flooding in more fresh from the boiler (again, above the piston). When you raise the lever all the way up, the piston goes above the water inlet hole, so then the water enters below the piston.
I thought the cremina works the same way. It's maybe an important distinction, in that the heating is happening when the lever is down, while the fresh water is sitting above the piston. With my machine (and the bong isolater, which is brilliant), I can get pretty accurate and consistent with my preheating. Little pumps will only cycle out a bit of the water, so I can go up a few degrees at a time if needed.
The cremina looks like a beautiful machine, but I'm in a committed and passionate relationship with my modified premillennium la pavoni. Using it brings me joy every single day.
I said it is in the chamber. Just not all the way because if it was, it'd come out. I tried to be nuanced there. What was confusing?
@@LanceHedrick In the video you're saying that lifting the lever lets some water in, and then pushing the lever back down sends it back to the boiler. That's the opposite of what happens on my europiccola. With the piston down, the chamber's full of water, and lifting it up sends some back into the boiler (so then pushing the lever/piston back down lets some fresh/hot water from the boiler into the chamber). I had to think about all this at one point, since before adding the bong isolator mod to my machine, the grouphead was steam heated and would get stupidly hot.
So, just kindof curious on the mechanism in the cremina.
Love the shirt! Nice homage to Daddy Hoff!
Thanks Lance.
I had a 1981 Cremina. With the aid of Orphan Espresso videos, I was able to restore it. This was about 2000. Lovely shots, decent steaming. I added their improved steam wand as well.
I don’t know if Doug and Barb reached out to you they probably did but thanks to this video they got so many messages about the 3rd shot they made a new model. I am saving my pennies to buy a new Cremina, and plan on getting a new 3rd shot to control the temperatures. Thanks for all your videos they are very informative and got me excited about coffee ☕️ again!
Lance, I'm quickly becoming a big fan of your content. Foolishly never committed to watching your videos in the past, but now that I'm looking to replace/upgrade my grinder I finally took the leap and am so glad I did.
I'd love to follow your lead with the thermometer & LED mod. Much more elegant than what I've seen previously online. Any chance you could provide more guidance on sourcing parts?
Thanks!!
Just ordered a vectis, excited to start my lever journey!
I bought a new Cremina in 2012. In that year, our child was born and we wanted a machine that runs silently. It is still in use in my away-from-home office. It is a very nice little machine that requires very little maintenance. The only issue I have with it is that it is eating the rubber valves of the steam wand at high pace. When I used the steam wand regularly I had to replace the rubber every two years or so. Today it is only used for espresso, so not a worry anymore.
All romanticism aside, the Cremina in its standard configuration doesn't give you the variability and predictability of a modern espresso machine, as the volume per shot is limited and the temperature fluctuates more. For dark roasts this is fine but lighter roasts are a little bit hit and miss.
As to the price, I'm not worried about the purchase cost but the difference between purchase and sale. The machine is now 1000 bucks more expensive than when I bought it so if I had to sell it I will still get a decent price for it. Overall, it will have lost me about 800 bucks or so, which is about the same or less than what I would lose on a medium-level machine like an E61. I had to do only very little maintenance (greasing, group head gaskets, steam valves), so I am more than happy with that, given that it allows me to have good coffee away from home and not having to get the filthy coffee from our office vending machine.
all good points!
Had mine for several years from the 80s. I’ve done similar upgrades but like idea of a light on the inside to more easily see the water level. Mine will tip too so I place my wand cleaning rag on top and just hold it down from there. Great to see it continue to get the accolades. It’s buijt like a early 911 which should go on and on with the right maintence.
absolutely! Built to last a life time, unlike many newer machines today that are built for margins.
I love the Porsche comparison as they are two of my loves.
@dinnyf , mine too!
Good video. Just one small correction: Whether the "Fellini" works well on a direct lever machine depends a lot on the machine. The important question is how the piston is designed on the specific model. On some machines there is a kind of valve that prevents negative pressure to form when lifting the lever. For example on an Arrarex Caravel the "Fellini" works well if you don't do it to fast and *unless* you machine is from the very early production runs. (The early production runs have a magnificent build quality though...)
Yes but those are old machines no longer on production
@LanceHedrick True - sadly. Would love it if someone would bring them back into production one day... They are truly remarkable in so many ways
@michaelg.3351 oh I agree!
Excellent video! Well done, Thanks.
My cremina is from 1983. I bought it from an old man who had used it in his restaurant near the Schwarzwald forrest in Germany. I restored it and removed the Asbestos.
as a happy La Pavoni Professional owner, I can´t but agree that a good lever machine, can be a pal for life! steep learning curve, but once you understand your machine, infinitely rewarding.
definitely steep. Most think because of the lever dynamics, but in reality, the more steep curve is the temp maintenance. Once you hvae that down, you are pulling delish shots for life!
Had two vintage Creminas.Make amazing espresso.
Hi Lance! First of all, I would like to congratulate you on the great work you have done to produce this great video, in which you show the virtues, excesses and defects of this iconic machine.
I have been a user of domestic levers for more than 10 years, in which I started with the Pavoni Europicolas and Profesional, which I also keep. I agree with you on the excessive price of the current Creminas. Despite this, I have two Creminas, a Cremina 67 (1972) and a current one (2023). I have been able to verify firsthand most of your statements. I also agree that by making small mods, you can get practically the same result with a Cremina 67 as with a current one, so it is not necessary to spend as much on a current Olympia. I love the Zen point of these machines, in which the sensations are above the coldness of complicated electronics and the need for the overwhelming collection of data, which appears to be the trend of current machines. Obviously they are machines for personal enjoyment, they are not for intensive or commercial use, where consistency in parameters is obviously much more necessary than for a domestic user, with an average of 2-4 shots/day.
The quality of the materials used in its construction, the low footprint they have due to their design, facilitating their integration into the countertops of today's small kitchens, which are the ones that most users have, together with their simplicity in maintenance, the Infinite possibilities of obtaining pressure profiles and parameters, being a direct lever and the excellence of the espresso, made entirely to your liking, are for me the keys to its success and the fact that these machines are practically eternal.
great comment! and yes, definitely agreed wrt pricing! Thanks for chiming in, Juan.
Beautifully said. I think it’s so interesting that the Cremina and the Decent are the same price. I compare mine to a swiss watch, simple, beautifully made to last forever. And yes, you get an intimate relationship with your morning coffee!
Thanks for the video! An interesting piece of equipment
Moccamaster fixed the flower taste of loosing heat in a gold cup standard cup of coffee. That fix is pot will fill from the bottom up. I've had my Moccamaster for 5 years. It had made from day 1 to today the best cup of coffee I've ever had. And its measured next to every coffee machines that has been created to date and still comes out on top. That's why they give you a 5 year warranty. Parts are available for everything. And I've never had to replace a part at all. I highly recommend the Moccamaster.
Good mellow vibes in this video. A nice change
appreciate that!
When i first saw this im thinking how cool, ill grab one to experiment with levers; then the shock of the price point. Thx lance, very detailed and insightful review.
it is not cheap! Good news is they resell very well!
I think a lot of the tips and workflow also applies to the La Pavoni Europiccola. My post-millenium model though I think it does fine temperature management wise for light roasts.
You should put it up against the Europiccola.
It's amazing to see the 50 year old machine still going strong. Yes, the new one is expensive. I have no regrets, it gives a zen like calm.
super zen! And you know it'll be beside you in 50 years.
That‘s a perfect example of Swiss quality, exactly like their watches!
He Lance, which smallish lever machine would you recommend? Cremina, Argos, Vectis, or other?
i'll be working on a comparison style video in the near-ish future!
So for someone that likes the idea and nostalgia of lever espresso would a La Pavoni have similar build quality and longevity?
Hey man! Thanks for the shoutout!
Some thoughts
- I haven’t noticed a difference with raising the lever beforehand
- my Cremina only tips after I go to 9bar
- and yes. I am obsessed. But im ok with that 😂
Deserved, my friend!
Arthur, I’ve learned a lot from watching your videos. With my Cremina I rarely use enough pressure to actively tip the machine when i put a shot. It’s like the tipping tells you to pull with a tiny bit less pressure!
I’m also obsessed with my Cremina.
@@dinnyf yes me too! I try to stay below the tipping point. And thanks for watching!
Lance, noticing the temp strip on the head group of one of the creminas, I'm wondering maybe that's a good idea for mine and may even my portafilter as well, wondering where to find them in the ideal range for coffee?
I have them on both my Cremina and La Pavoni. They are easy to find online. Just search for espresso head temperature strip. I got mine from Flair.
@LanceHedrick
Hello Lance,
could you please share a link to the heat sink tool mentioned in the video in 13:08?
I always liked Cremina, but after f58 came out I get lots of the user experience as using these and I find the routine less fiddly and I can use standard accessory and it’s easier to use for more modern roast and it has even less maintenance.
Apex… we shall wait with great anticipation
Hello! I was just wondering if a Fellini pull on a spring lever espresso machine would cause the same issues with disrupting the puck? Thank you very much for taking the time to respond to my question and for producing this video!
The Cremina really is a piece of art. Nonetheless not everything in their new machines has the quality standard that you would expect considering the price tag. The shower screen can be made inconsistently as well as the filter baskets - up to a point where water spreads all over the place. Both problems can be fixed though, and I love this machine…
After watching this, I'm thinking about picking up a working La Pavoni Europiccola for sale nearby...
do it! I will be working on an LP vid soon!
I just inherited this amazing machine and learning all I can about it. I think it is an '85 based on the serial number. Wondering what to do to maintain its pristine condition inside and out.
Telling people to remove asbestos is a mistake. Just leave it alone! Asbestos is especially dangerous in the manufacturing process, and of course, if for any reason the tiny fibers could realistically be dispersed. So, unless you are afraid of your machine exploding and filling your lungs with fibers, don't worry about it. If asbestos ever does need to be removed, it is NOT SELF SERVICE!
Depends on your expertise but yes. I don't think i implied the person should remove it without any experience. If it came across that way, well, it was unintentional. It should be removed- no implication of the buyer doing this on their own.
Users can ask to specialized companies to take the asbestos away. You cannot know when asbestos starts flaking and it might then be too late. So Lance's advice is just right: you don't know how to do it, then pay a company to do the job for you in safety
Asbestos is a coating that increases the thermal efficiency of the boiler and prevents much of the transmission of heat to the outside, increasing the useful life of the internal components of the machine and preventing the cover from overheating, avoiding you burn when you touch it. Following Doug's (Orphan espresso) directions it's not that hard to remove the asbestos from the machine safely. Then you have companies that are in charge of its elimination. A good suggestion after removing it is to cover the boiler with a non-toxic thermal insulation product, which will have the same effect as asbestos, but in a totally safe way. In The Lever Magazine article, dedicated to the mods of this machine, you can find an example of this boiler coating, which you can also do on modern Creminas.
@@LanceHedrick Thats true. It’s not implied, it’s explicit. You said directly, 2:44 “You _need_ to remove that asbestos for reasons…”
Not trying to be a jerk but judging from your other videos and corrections you’ve made in the comments on those videos you seem like a meticulously detailed person who likes to get things right. People should know better, but there is no safe level of asbestos exposure and there are strict regulations for disposal of asbestos containing products.
asbestos is only harmful when it is inhaled. If you removed it make sure to keep it damp so it is not friable.
Wear PPE too.
As for the tilting, I simply screwed the machine to the desk and it's now rock solid!
Lance, I installed a Teflon buffer seal between group and boiler. Did you do the same to your Cremina?
You're a freaking legend Lance!
Do you find the aftermarket tamper you are using fits the baskets better? I've got the OEM tamper, bottomless portafilter, and stock baskets. I have to move the tamper around in the basket to get the edges well tamped. If you like/recommend your tamper please share the info.
I can absolutely understand how using the Cremina gives you an amount of pleasure and satisfaction justifying the price tag. It's not for me though. I was very impressed by my Pre-Mil Europiccola (which introduced me to the world of lever machines) but ultimately decided I really wanted to upgrade to a spring lever. Brian Quan did a video comparing his Cremina to a modern Pavoni which really sums it up. While the Londinium Vectis looked very promising I grew wary of waiting and bought a vintage SAMA machine instead, better known as Ponte Vecchio nowadays. Couldn't be happier and while it's nowhere near the quality that the Olympia is known for it does make fantastic coffee and to me at least it is a more interesting machine.
How would you compare the PV to the Pavoni, despite the spring in the PV?
I am in the market for one of the two, so i am wondering which would suit my needs best. I drink almost exclusively espresso, 1-2 per day, medium-dark roasts.
Just curious about your comment about using water that doesn't scale. I have been trying to look into water in a bit more depth and I had assumed that having as little calcium as possible would be desired to prevent scale build up but what I found was people saying that actually you want some scale. From what I've been reading, there is a risk of corrosion which would be worse than scale, and that a thin coating of lime scale will offer some protection for the internals of the machine. I've been trying to understand better about coffee water in general so would love to hear your thoughts.
Hey Lance - could you point me at a video for installing the light you have added to the water level gauge fo your Cremina? My only issue is trying ascertain the water level, and your little trick will probably solve it for me. p.s. I only have one eye and need glasses, so to might be unique to me.
PPS, I am in love with my Cremina and if I had only purchased this machine initially, I would be $1,000's in front.
Awesome video. Where was the thermaprobe and led light mod sourced?
Honestly if I wanted a box around my pavoni id probably prefer a la pavoni eurobar, they are incredibly rare but still less expensive than olympias. I think having the group decoupled from the boiler and being able to cycle water through it with the water spout to manage temp is a very good solution for the temperature management issues these machines have.
Me encantó tu video
I need you to review a La Pavoni!
MAY i ASK YOU WHO SELLS THE HEAT SINK YOU MENTION AT 13:12?
Hello!! 😊 Where do you find the temp sucker?
That a super good idea!!
Thanks ❤❤
fun video nice!
Great video. Would love to see a comparison video with the lapavoni
who else was yelling at their screens at 17:45 NOO, you missed the 2 other feet things on the casing!!
Lol I had it fixed before rolling again
Another great video Lance!
thank you so much!
Hey there, I have the 1967, noticed you mentioned Asbestos, how do I got about correcting/Fixing this? Thanks!
Love these videos Lance! Have you considered reviewing 58mm thermoblock espresso machines by Ascaso?
Does anyone know what bottomless portafilter and basket Lance is using on the cremina '73? Love my old cremina, but I'd like to find a precision basket + portafiler combo that fits it properly. Also, if anyone has found a good technique for steaming well on the old 4-hole braised steam tip that you can't change, it would be great to hear that as well.
Me too!
Do you empty the water tank if you don’t pull espresso daily, or do you just leave the water in the boiler?
I never empty my tank - just top it up.
Excellent review Lance, thank you! Brass is highly susceptible to attracting coffee oils, Stainless Steel none.
Correct! And thanks!
Hi Lance, what do you think of the Spring Lever model? I’m thinking it’s probably better especially for people like me who’s not very good at muscle memory.
Lance loved your video.
I wanted to ask where can one obtain the temperature sink accessory you were using in the video
Im curious about the Olympia Cremina SL, so little reviews of this new(er) lever model.
Hell yeah, Doug and Barb! The nicest people on the planet.
absolutely! They rock!
@@LanceHedrick met them at SCA and they were so cool and happy to show me everything! Wish I had bought an Apex while there.
where can I get that heat sink on the grouphead?
The Cremina is my end game machine. One day soon I hope.