Many errors in the video. Deeper basket/ narrower basket requires a coarser grind rather than finer. Also 49mm is not wider than 58mm but rather deeper. Such long PI can in no way give you a good shot

Milk texturing is more difficult on the Pavoni than on a traditional machine, and has a steep learning curve, but it can work. Like you, I find it fairly easy to make an Italian-style dry-foam-capped cappuccino, though it took me quite a long time to learn how to get wet-microfoam for artisan/flat-white style milk drinks. There are also alternate steam wand tips with single holes that can make the process slightly easier, though I am currently using the original tip. The power from the steam wand is more than sufficient to create the foam, but creates a relatively slow/weak vortex, which doesn't reincorporate foam as well, so I find it easier to very slowly incorporate a tiny amount of foam at a time until the texture is visually correct, rather than the more common creating a lot of extra foam quickly all at once and then burying the wand until it all reincorporates fully. It also is somewhat easier if you get a milk pitcher with a rounded bottom inside, that assists the vortex movement (I use one from Kruve, but several companies make them).

Linux and La Pavoni for the WIN! The Cremina is OBVIOUSLY designed for the same folks that would buy a Mac. LOL

I love the sound of my La Pavoni in the morning, it sounds like coffee.

Try Cafelat Robot please

That looks really oily beans for a medium roast

What pressure should I be shooting for? I just got my Cremina 67 ( inherited a1985) and just try varied pressures

I've been on the fence thinking about a Cremina machine, but you've convinced me to stick with my Pavoni. No way can I wait that long for the machine to heat to pull a shot. Plus the thought of heating all that water just for a shot is much too wasteful for me. Nice machine though, but not for me.

2:41 how about cold water? Was good ?

To steam milk on the pavoni you really need a single hole wand nut.

There is also a stainless drip tray for the pavoni

Really enjoying your videos as I do research on buying my Cremina. How was the experience for the installation of the smart espresso profiler?

15g for 1-cup of coffee? When was that a thing?

Cremina going strong for decades in a row, and clueless influencer pops out of nowhere to express his complaints. Just another day in social media

Seriously scheming to buy a Cremina in the coming months. I do love my Robot and have no complaints but just wanting to upgrade and go deeper down the rabbit hole.

I have a big birthday coming up soon and I’m seriously thinking of gifting myself this. I have been playing around with lever machines for a few years and feel like I’m ready for the next level, and this might be the machine that will see me right for the rest of my days.

I find this review a bit nonsensical. In the U.K. you are comparing a 4k machine to one that new is 600 GBP for the Pavoni. And you’re talking about boiler sounds. 🤦‍♂️ If I have 4 grand to spend I wouldn’t be buying a boring relatively new company box looking thing. Considering boxes. Id go for some flow profiling like Bianca or Decent. Maybe consider a Londonium but not sure with their build quality. You are not comparing apples to apples just based on they have a lever.

Are you familiar with what your grind size would correspond to on a 1Zpresso Qs series (with 30 clicks total)?

Really nice video, fun and informative, nicely done.

What a silly video.

Where were you able to buy Cremina in the US? would greatly appreciate the response.

Der Vergleich La Pavoni / Olympia hingt gewaltig! Allein der 3 1/2 fache Preisunterschied!! EMC wäre zumindest in preislicher Hinsicht ein einigermaßen fairer Vergleich gewesen. Ergo mag ich diesem “Vergleich” nicht zustimmen.

This is my exact setup, super helpful!

cool, thanks for the video. Do you have any flow profile models to suggest for different roasts, for example? (I have a Robot Cafelat, Cremina is a dream... perhaps SL ? but with the second lever for classic).

Turn it on, wait 10 minutes, then ask guests if they would like a coffee.

Wdt is a must. I have a BBE. Use 18gm in stock basket the Wdt give me that velvety taste that i love in the shot. I also use a puck screen 😊

You can set the thermostat to higher pressure/temperature on La Pavoni !!!

Love your videos. Just got a Cremina SL, after owning a GS3 for years. So, this is a whole different world. Keep it up.

I'm 4 years in - have a 1989 model I rebuilt myself. I enjoy 9g in a single shot basket with traditional spouts. No gauges, no nothing. Use a Niche Zero on a 19-21 grind setting typically. Agreed that 20-30 minutes warming up is ideal. I love the machine, and am not tempted to get anything else. My gripe is the custom portafilter size makes aftermarket baskets and tampers rare. I also had to make custom brass washers to remove side to side play in the lever.

Thanks for the review n this :) Where can we get the better lever screw to replaced the C clip

In my country, La Marzocco Linea Mini is cheaper than Cremina 😅

why a drop of water left inside the sight glass? arey they not draining their machine in the factory before sell? what if now winter and outside minus 10?

thx a lot for the comparison - but the main argument for the pavonia remains its ... price;-)

Yes, the heating time is something stop me to get this machine or many machines.

First thing you do with a Pavoni: Increase preasure via presostat

Gesha, Panama, is a great blending bean. Its volcanic terroir imbues a depth and roundness with as few as 3bean/15g. More just adds chocolate heavy top note to your brew. I live in Panama mixing Panama Catuai+ Panama Gesha for milk drinks i.e. Aussie capp’s. Geisha, Costa Rica, is a wonderful bean. Its flavor profile leans toward coffee richness to imbue CR rich soils in a pour-over. It has more acid than the Panama Gesha. Don’t pull straight Gesha shots since its so enjoyable mixed but go ahead but I don’t think straight 100% Gesha is presenting the beans piwer and strengths in best way

The mac vs PC analogy breaks down completely when you consider the more expensive La Pavoni models, with copper boiler, wooden handles, brass group head, eagle figurine etc. - it's a work of art with a lovely retro/steampunk vibe. And still cheaper than Olympia Cremina.

In one frame I see the clip that come over the shaft and in another I don't do you take it off?

I have been using a Rancilio Classe 5 - 1 Group head espresso machine for the past 5 years. It is plumbed direct from my RO water filtration system to remove fluoride and other toxic heavy metals. The machine refused to heat the water 5 months ago, and a tech came to our home and replaced the heating unit. No issues until yesterday, the hot water used to make tea, and the milk frother no longer work. I have decided to get the Rancilio machine fixed and sell it. I want a unit I can plumb vis the RO system mentioned above. Anyone here have a lever machine that can be plumbed? Thanks!

Hey Arthur - really enjoying your channel and, as fate would have it, a nice lightly used (6 months?) white Oly Cremina came on FaceBook Marketplace for about 25% off of retail and I snapped it up. I was pretty dialed in on my Flare Pro 2 and I frustratingly found the Cremina took some extra dialing in, especially on tightening up the Hario hand grinder (yes - next up is a nice Lagom Mini) to a finer grind. But now, with your pre-infustion tech, no pressure guarge or profiler, I'm pulling some really nice shots. 15 gms of medium roast yields about 26 grams total with some really beautiful lovely mottled cremma. Just ordered a Pelican case (1557) so can travel back and forth from Vancouver to Florida. Note: I'm getting around the 20 minute boilder heat up in the morning with using this programmable smart plug that turns it on at 530am and then shuts off at 6pm. www.amazon.ca/dp/B0B6VPH24K?ref=ppx_yo2ov_dt_b_product_details&th=1

Thank you for saying "background" instead of the recently popular and nonsensical "backstory"

Mac user here. -I like the aesthetic and compactness of the La Pavoni -I love the idea of functional art. ‘Craft’ rather than a ‘metal box’ (The Flair is great this way, too, but doesn’t do milk)

WDT means..Waste Damn Time!!!

Well the Cremina is seven times, seven times, seven times, seven times, seven times, seven times, seven times, more expensive than the cheapest La Pavoni, the Europiccola. So I'd hope the Cremina would be quite a lot better to use & have much better results. But the thing is a coffee or the milk frothing I think cannot be 7 times better from the Cremina than the Europiccola. So the real reasons have to be up to the individuals who would buy this machine. Not me! 🤔🤪

Thanks for the video. About the drip tray, because of the price difference you could easily get a metal custom drip trail made by an artisan for less than 200$ :) But I agree they could at least offer an option for a none plastic drip tray. Also they could (and should) make the machine heavier by adding more meta on the base, or even lead or concrete. That would increase machine height by may be 2 cm which is totally fine. Again they could offer an option to add an heavy metal base.... or an artisan could cut an heavy metal piece at the right size for less than 100$. About channeling, there are several video demonstrating metal puke do help a lot alleviate this problem. Again a solution for less than 10$ At the end, Yes the Cremina is Great but does it make a coffee three times better than Pavoni? No ____ Still I have no issue with people spending thousands on a passion, this machine will last for ever.

I would love for you to try bourbon Pointu beans from Madagascar. They are hard to get but I can send you some green beans for you to take to your local roasters for roasting. They need a light to medium roast. I know extremely well a grower here in Madagascar. I would love to send you info. One of the guys at Olympia enjoys it.

The problem with the Cremina is that they never break so Olympia never gets repeat customers. These things are for life!

May want to try a smart plug to help with start up time. More convenient to have on a schedule to come on (and turn off) every day. Doesn't help with your gripe about guests wanting espresso but it does connect to Google home and alexa to easily give a voice command or turn on remotely

Oh god... it's 3,000 Euros for the Olympia.

The best espresso machine in the world deserves the best coffee in the world. Bourbon Pointu from Lake Itasy. Pure Madagascar