La Pavoni Professional, but Pimped.

[@TomsCoffeeCorner]

Thanks for watching, comments welcome!

[@dparham]

ive worked mostly with commercial machines and restorations but these little Pavonis can be great but steaming milk was a little more challenging than on the big machines but just like you did, I changed out my tip to a 1 hole which is easier to make the mcirofoam but i could do it with 3 hole , it just was a lot more concentration lol I may move mine on and get the professional like yours too... realistically I can only get one latter before wanting to refill the boiler lol. i just dont trust my water level getting too low lol

[@derek_406]

Those shots look so much better than the last video with this machine. Honestly, after the first vid, I was thinking maybe I don't want one. After this one, I definitely want one.

[@TomsCoffeeCorner]

Haha yes, this machine has a learning curve. It's a nice experience to have for a coffee person. Cheers!

[@euroespressomachinecompany1492]

Hi Tom, your coffee looks great on a pre 2000 Professional La Pavoni lever machine. You need to pre heat your handle as well. Your coffee appeared to extract well. You don't need the after market extender as you can control the temperature of you group and handle. If you increased the pressure you have a hotter machine. It has plenty of power to froth your milk. The boiler is the same size as a semi commercial machine. It looks like you may have over heated your milk which can lead to separating the fat from the milk which can end up in bigger bubbles at the top. To keep it smooth you have to find the correct spot for the nozzle in the milk if you wish to produce nice pictures and less bubbles. You can try having the nozzle in a lower position which will keep the milk fat more homogenized or evenly distributed but only if you do not boil or over heat the milk. When holding the jug use you fingers to feel the heat. If you are burning your self you are most likely burning the milk or over heating it. Listen to the sound as it depends and hold the jug against the pressure relief pipe for stability. It takes practice but I think you picture was still a great and a unique attempt at latte art. Always remember to clean your nozzle and spray out the milk from the holes to keep it unblocked and clean. for more information about La Pavoni coffee machines see www.euroespresso.com.au

[@TomsCoffeeCorner]

Thanks for your comment! I find that at 1.1 bar, the pressure is not enough for proper microfoam steaming. What is your boiler pressure at? Maybe I'll turn it up a notch and give it another go. Cheers! Tom

[@dammitman1664]

Hi, I think a lot of people would benefit from going back to basics! I turn on my machine, make a cup, and then turn it off! Never overheating...ever! And since the water is heated when I'm ready for the next cup, it only takes the amount of time to get my coffee beans ready to pull another perfect cup of coffee! So there's your solution to overheating! Turn the machine off every time! Oh, and btw, the engineers made the steam wand next to the ( other pipe, for lack of the proper word) to be used together for steaming milk...perfect angle, perfect offset! Always keep the milk jug level, lower the jug for expanding the milk, raise the jug to the bend of the steam wand pipe and put your finger on the jug to let you know when it's hot enough!

[@anem2434]

@@dammitman1664 My thoughts exactly. I did have the temp strip on at some point but and did consider installing the isolator or a heat sink but then again, I only make one shot and then switch it off.

[@davefelber8797]

Thanks for the tip I just bought one can’t wait to try this

[@desertoasis255]

In my home country, coffee is the most consumed beverage with coffee shops around every corner. Every one of them uses big lever machines, and to work at coffee shop you must be quite professional handling and maintaining them. Thanks for video! Amazing tips

[@ciudadanubis]

I saw a bartender who freezes milk, the freezing process separates the water from the milk, and makes extra creamy milk. Excellent tips!

[@TomsCoffeeCorner]

Oh that's interesting. Thanks! 👍

[@OverTinkerer]

Hi Tom, great video. That extraction looks awesome, really delicious. I like those modifications especially the isolation bridge between the brew group and the rest of the machine, well done! :) happy sunday!

[@FloGrelot]

Hi Tom, I'm glad to see this machine back on your channel! You got me started on espresso with the stilosa. I've changed to a Barista Pro not long ago but decided to have something on the side for when I'm not in a rush. I fully rebuilt and reconditioned a 2001 Europiccola and I've started pulling shots with it last week. It's a very different machine from what I'm used to but very satisfying when getting it right. Hope to see more of it on your channel! Cheers!

[@TomsCoffeeCorner]

Awesome - hope you enjoy your Europiccola! I’ll make more videos if a good topic comes to mind. 👍🏻

[@FloGrelot]

@@TomsCoffeeCorner great news!! May I suggest a video on different techniques like blooming, Fellini and Scott Rao.

[@kerbo312]

Excellent video tom! as usual

[@bear532]

I’ve had my pavoni for years and it’s definitely not a machine for everyone since it has a steeper learning curve than other espresso machines. The quality of your shots directly depends on how well you know your machine. You will make terrible shots in the beginning. However, once you have everything dialed in, the shots are as good as any fancy espresso machine that costs 4 times as much. It’s a finicky machine, but its mechanical simplicity and ability to produce as perfect shots as possible make it great. You learn way more about espresso using this machine than any other machine. You definitely do need a one hole steam wand tip. You can get microfoam, but it’s not consistent. It does make you really good at steaming milk though because if you learn how to steam on this machine, it makes it a joke to get perfect foam on larger boiler machines.

[@TomsCoffeeCorner]

Thanks for your feedback! I agree on all those points. Learned a lot on this machine. I do have a 1 hole steam wand, but I am still having issues getting the milk to swirl. I wonder if I need to increase the pressure a tad. Cheers!

[@orrinbelcher6593]

Nice video fun and informative, appreciate the honest taste test, nicely done

[@moroccanish9904]

I bet you do the best Christopher walken impression the coffee world has ever seen

[@TomsCoffeeCorner]

Lol, thank you?

[@panikpas]

I have Gaggia Achille that is broken. The plastic piston no longer stand the pressure. I'm happy your machine is still working.

[@ace260386]

i found using a small scale under my cup when pulling a shot so i can monitor the time it takes to pull the shot and the volume of the shot has made an enormous difference also, dont leave it on all the time! will get too hot and burn your coffee.

[@moses.coffee]

I love your videos, Tom - but that latte cup is firmly in uncanny valley for me 😮

[@TomsCoffeeCorner]

It's supposed to be quirky. ;)

[@Jaivj8jjsi]

Love this! Graduated from dedica -> pavoni and espresso is on another level. Will take a look at that bridge attachment!

[@TomsCoffeeCorner]

It's necessary on the older machines that had the steam heated group head. I think the newer machines have solved that issue. Which vintage is yours?

[@Jaivj8jjsi]

@@TomsCoffeeCorner it's the more recent model. Don't think I need it but have definitely noticed a huge drop off in 2nd shot quality.

[@alexandrosionas1803]

Hi Tom, terrific job as usual! If you would, can you share about how it compares to the DeLonghi dedica? It would be so useful. Thank you for your work ✌🏻

[@TomsCoffeeCorner]

Oh, they're so different! Dedica is way easier to use, and makes better milk foam for me. This can make nice espresso, but takes much more work to get there. It's more of a niche product I'd say.

[@TomJones-tx7pb]

With my grinder I never spritz because I do not want retained grounds to be sitting in the grinder moist. Instead I make my workflow such that I grind early and then whilst doing other prep work let the ground coffee sit in the grinder cup for a while to let the static dissipate. Then I eject the ground coffee into the portafilter and use a bellows. I find this procedure to produce no mess and no issues with static.

[@TomsCoffeeCorner]

Hmm. That sounds like a good idea. I should try that. How long does it take for the static to dissipate?

[@TomJones-tx7pb]

I grind my coffee whilst I am warming up the portafilter. I know for sure that the static has dissipated after 3 minutes, but it may be sooner. I got the idea from another poster and it works well for me. I also have a tip that I can share about advanced WDT at some point, that comes from using thin screens with my Flair 58.@@TomsCoffeeCorner

[@999.9finegold]

I liked that the machine plays music while you press🤣

[@jhow3d688]

I love the mug!

[@menelaos951]

In the 9 months since this video was created, much attention has been placed on spraying the beans. Consider looking at Chris Herndon's paper (University of Oregon) on guidelines, as you could have no static whatsoever on the bottom of your grinder. It has led to far more consistent shots for me, on both my manual/lever RokGC and my semi-automatic Gaggia Classic, as the ground coffee packs down a lot denser now.

[@lakidimos]

Hey Tom, really nice Video! I have a question: I really struggle with the extraction. How long would you extract the coffee? Do you take the time or have any other recommendations? Most of the time it just shoots through if I don't double pump the lever. With the double pump it tends to build up to much pressure. Any ideas? Thanks in advance!

[@andreacapani2170]

Love this video, if you have the possibility i highly reccomend buyng the piston valve modification, as for the steam quality i have been able tu pull of quality microfoam enoughf to make swans, it does require a lot of practicce tho

[@TomsCoffeeCorner]

Can you post a video of your milk frothing workflow? I still can't get it with this machine...

[@davefelber8797]

Thank you just bought one where do I buy upgrades

[@TomsCoffeeCorner]

I bought them from Coffee Sensor in Romania.

[@ClaudioMartella]

I wish there was as easy PID kit for this one

[@hiphop74100]

My la pavoni, does not work like yours every time I pool the lever it open the valve and water rushed out, any tips do you think i put the seals in the wrong direction.

[@Labcarrot]

Tom, I adore all your videos man. Just one thing about this one…… what the hell is the story with the cappuccino cup?!?!?

[@TomsCoffeeCorner]

My wife gifted me that cup, lol. It's a face on the cup. :)

[@jackovens6913]

Hi Tom, are you using the Kingrinder 420 here? I bought a La Pavoni Kube mill recently but I find it doesn't grind fine consistently enough for decent espresso. For someone thats budget conscious and enjoys hand grinding, would you recommend the 420? Seems like you deliver a fairly decent outcome using it...

[@TomsCoffeeCorner]

@@jackovens6913 It’s the K4. And yes, it does a great job. 👍🏻

[@randalbladel2817]

I am not understanding “fake” pressure. Pressure is pressure. Whatever you are venting is being pushed out by pressure. Do you mean more hot air than steam?

[@TomsCoffeeCorner]

It's just what people call it. To be honest, I never totally got it either. But I think it's the air trapped in the boiler that is not steam. So the normal air that was trapped in at atmospheric pressure would be my guess. Maybe someone else has a better answer. Cheers!

[@jimwilmouth1511]

So I have a new machine it’s a little different in shape the handle has a curve in it, when I follow Your instructions and lift up all the way on the handle coffee instantly starts coming out??

[@TomsCoffeeCorner]

What kind of machine do you have?

[@Jazid46]

Still some mods missing like pressure profiler and group isolator to mention some

[@pitiwong1]

Hi Tom, I just wondering how long you put the m/c on until it "overheating"? I am using the same model and have a problem of "underheating". After turning on the m/c until the light is off, I need to do some "dry pumps" and release the air from the steam wand, The boiler will start again and I will flush out some lukewarm water (which waste the precious hot water in the small tank) All that done, then I can start my first shot of Espresso. Even so, I still feel like the water is not hot enough sometimes. It will get more proper shot in the second shot. Anyway, all your setting are nice and beautiful, LP guy are all machine mania apart from the coffee mania. 🤣🤣

[@TomsCoffeeCorner]

Hi there! Well recently I found the pressure was only at 0.4 bar, and I had to turn the setscrew to increase the pressure. So maybe this needs adjustment from time to time. Where is your pressure at?

[@adycoke2]

what is the brand off that little WDT tool? thx

[@nsaiswatching]

When will you make a video about Cafelat Robot?

[@michaelespinoza1482]

Great machine definitely professional level. What are your opinions on puck screens? Or portafilter screen inserts after tamping? Also great to see that you leave the bloopers in your videos. 😂 we’re not all perfect 👍🏾

[@TomsCoffeeCorner]

Oh, I don't know. It's rare that I use a puck screen. If so, then to reduce head space above the puck in a large basket, if I want to reduce the dose. Cheers!

[@TomJones-tx7pb]

That would be what I would do if my machine already had a screen and was easy to clean. I would just give a quick flush and wipe after pulling a shot. Right now I am pulling great shots with good puck integrity in a 10g basket, 14g beans, and a super thin screen on a Flair 58 which has no screen of its own, and no cleanup.@@TomsCoffeeCorner

[@JosephGates-cg9bp]

Tom, I have a pre millennium small tank Europicola that I bought back in the mid 80’s. The group head gets hot real fast so I probably would benefit from spacer to keep the group head from getting too hot. Where did you get yours?

[@TomsCoffeeCorner]

Coffee sensor in Romania. He does great work over there. Cheers!

[@armandpretorius1788]

Hi Tom, not related to this video but I just got a Delongi Dedica and ive watched some of you videos and done some research but not finding a solution. I put 14g of fine grind into the puck and when I hold the coffee button to set the timer it stops after a few seconds and doesnt let water through the puck. I know it has the pre infusion thing but I can hold the button down for more than n minute it doesnt let water through the puck. Is my grind maybe too fine?

[@TomsCoffeeCorner]

Yes, it sounds like you’re grinding is too fine, and it’s not getting any water through. It quits trying to not overload the pressure circuit. Try to grind coarser.

[@armandpretorius1788]

Thanks Tom, i’ll grind a bit coarser and see what happens. Keep up the great videos!

[@dparham]

try to slightly allow the tip to come out of the milk and allow it to stretch the coffee and you will see it taking in the larger bubbles and creating your microfoam... then when stretched to level you want immerse steam tip down into the milk and allow it to warm milk to desired temp.. I use my pinky to gauge how hot.. thats just my method... however stretching the milk you need to do.. also only fill pitcher just a little less than half full... experiment with levels...

[@cachi-7878]

@8:26, same procedure as last year? Wow! A year has gone by and I’m still watching this video??

[@PR-cj8pd]

Same procedure as every year, James

[@CleverShortHacks]

I have had about 5 machines, up to 3k Euros. From Vibiemme, Rocket, ECM and lastly my La Pavoni Stradivari, like Europiccola. My espresso tastes on every machine the same, no difference. But: the la Pavoni is so easy build, you can exchange everything on your own. Just 1 machine I would go for in exchange: La Marzocco Linea Mini R. Nothing to compare.

[@123Ryanist]

Will you make a review of the New Gaggia Espresso?

[@TomsCoffeeCorner]

Methinks, yes. I was quite curious about it after seeing Coffee Kev's review.

[@123Ryanist]

@@TomsCoffeeCorner Cool, but will you maybe open up the machine so we viewers can see what components there is and if it's possible to modify anything?

[@kellyjthomas5338]

Flair 2 or 3 ? better ?

[@andreyogogo]

Hi Tom! Great video about coffee. Two years with you on your channel. Thery helpful video. But today I have a question about your watch. What brand, Garmin?

[@TomsCoffeeCorner]

Hello Andre! Yes, it’s a Garmin instinct. I got it mainly because my Fitbit kept refusing to synchronize. This one does better. Cheers!

[@andreyogogo]

Hi Tom! Thanks for the answer. I wish you success in your job.

[@1cekid]

Just curious what specific portrafilter it is youve got here and where to buy? Cant wait to modificate mine, great video tnx

[@TomsCoffeeCorner]

I bought it from Coffeesensor.com It's a great PF!

[@tenkeradesign]

Hi Tom! How much size do you using your K4 grinder?Thanks a lot your videos :)

[@TomsCoffeeCorner]

I am usually at 60 clicks with normal espresso machines. With this one, a few clicks finer.

[@tenkeradesign]

@@TomsCoffeeCorner Thank you for your kindness :)

[@fismat2017]

Bought one of this in a thrift store… just missing the portafilter. Any chance you know the size? Thanks c:

[@TomsCoffeeCorner]

Well, there’s several different sizes, depending on the vintage. Take a look at coffeesensor.com. They are very competent with these machines.

[@fismat2017]

@@TomsCoffeeCorner thanks!

[@pandymitr2390]

What are the symptoms of overheated brew group? I have the same machine for a few weeks and haven’t seen any issues with that so far.

[@ajmacphoto]

It’s usually a problem with pre-millenium machines. If you have a newer machine you aren’t as likely to have the problem. As for symptoms, the best indicator is taste. Hot shots tend to bring out bitterness. I don’t know. Maybe some others can chime in here. If you think you might have this problem the first step is to get a temp strip to make sure that it really is heat and not something else that’s causing the bitterness. I’d also recommend a mirror to look at your shot. I think it’s easier to keep the pressure constant from the top. It may be just me but I find the ergonomics better. I just used a mirror from craftsman that I had for working on my car. It’s just the right size and if you don’t already have one it’s a handy multi purpose tool. You will need a little magnet to stick it to the base.

[@TomsCoffeeCorner]

Like AJ said here in the post. Hot shots will taste scalded, bitter, dry. How old is your machine? I had to add a bong isolator to my 1997 model.

[@ajmacphoto]

I feel like I should add that La Pavoni is very much a manual machine. As such you will have control that you can get with few machines. It’s like driving a manual sports car. It can perform but it can be difficult until you have experience. Because of that I’d also recommend finding a local roaster or cafe that you like. Many cafes have an espresso blend that they consistently stock. Drink some shots they pull to get a baseline and use the same coffee at home. It will keep a lot of variables consistent. Having scales and timing your shots helps tremendously. There are modifications to get a pressure readout. Pulling blind can be a confusing part of this machine. James Hoffman has excellent videos on dialing in espresso that covers how different variables change what you get in the cup. I don’t remember if he discusses temperature directly but that’s because it’s generally something usually held constant as possible, which can be a challenge with these machines. I would review that because it covers other factors that may disguise whether your problem is heat or not.

[@pandymitr2390]

@@TomsCoffeeCorner that make sense, my machine is brand new. It can stay turned on half a day and nothing bad happened to coffee. I would say if I’m not waiting long enough at the start, to whole machine warm up properly, the coffee feel under extracted and bad.

[@nsaiswatching]

60 clicks on Kingrinder normally? You may wanna revisit the manual. It should be between 30 and 60. Also, the zero point on this grinder tends to move backwards. Mine is at -10 clicks now. I brew at 23~25 clicks on a E61 electric coffee machine, which is 33~35 clicks if you consider that the zero moved back by 10 clicks.

[@TomsCoffeeCorner]

60 clicks for me, yes. It depends on the machine. Levers for example need a much finer grind. Cheers!

[@someguy9520]

A good friend of mine plans to get a Pavoni and a 1zpresso je plus grinder He also owns a ducati, so the whole "italian flair and character" was appleaing to him. We'll see how often he actually uses it 😏 Btw: Do you have any plans on doing some videos on home roasting? Like the cheap 90eur Beem roaster or a little more expensive Gene Cafe roaster or the Behmor2020 SR I really want to start home roasting, to just know that the coffee is fresh and also to roast for family + friends

[@TomsCoffeeCorner]

Thank you for your comment! Maybe someday I will look into coffee roasting. But for right now, I have a lot of hobbies. 😂

[@andreacapani2170]

i have this exact setup. if you love doing things by hand and know a lot about coffee extraction theory go ahead, but if you dont i think there are better option fot that price

[@karlschmidt7258]

I think you might need to shorten your steamer arm a bit. Do not bury your tip in the milk but hold it just below the point where the milk splashes in your face w/ pitcher at an angle-takes practice- as foam grows. You should be able to turn a 25-30% fill into a full pitcher of foam.

[@TomsCoffeeCorner]

I was thinking that, but I don't know how I'd shorten the steam arm...do you know?

[@waynerogers5485]

Keep working on the milk. I have a LP Pro, original tip. Open it up 4-6 full rounds.

[@EVR1AL]

Do you see yourself using LP as primary machine?

[@TomsCoffeeCorner]

Nope. I need to steam silky milk, and I have not been able to do it yet with this machine.

[@EVR1AL]

@@TomsCoffeeCorner yeah commercial machines with 4-5L boiler have massive steam, I'm looking at them for purchase used.

[@guytzur9120]

if you install thermocouple and start brewing same temperature and weight your shot it will be repeatable ,

[@TomsCoffeeCorner]

That's an interesting idea. Where would you mount a thermocouple?

[@guytzur9120]

@@TomsCoffeeCorner on the group head like the thermal label

[@petecorsgz]

Take a look at B-push steam valve at coffee sensor

[@jjlad5037]

My Pavoni pulls it's best shots at 90DegC.

[@jaimiecarels5863]

Are you by any chance related to Christopher Walken?

[@TomsCoffeeCorner]

Haha, haven't heard that one before, lol.

[@suntoxx9667]

What is the beans to water ratio on the Pavoni and what do you think is the minimum amount of beans necessary for a decent shot? Do you think a decent shot with 9g of beans is possible? That is my prefered amount on the Flair Espresso Classic, in a 2:1 ratio.

[@TomsCoffeeCorner]

I was doing 14g. It's a small double basket. You could do a single too, sure. But that's just too small a shot for me.

[@MrSnejkaj]

I find used La Pavoni really cheap. Maby worth a try…

[@petes_CE]

Pressing down on the lever shouldn’t be laborious. I see many content creators misuse this machine by grinding too fine. In regard to steaming. The 3-hole tip requires a different technique. Rather than place the tip offset to the side in a quadrant, it’s suppose to go directly into the center.

[@TomsCoffeeCorner]

Thank you for the tip on the steam wand! With this machine, I feel that you have to grind a little, finer, due to the pre-infusion. If I ran for the same amount is for my other person machines, the shot runs way too fast. That being said, I don’t press down all too hard. 👍🏻

[@petes_CE]

@@TomsCoffeeCorner ah I see. I’ve seen in other videos, the user presses down so hard, the machine tips forward. Please keep up with the great content!

[@shaunlepaks5370]

You can use a Subminimal NanoFoamer to evenly distribute foam, after the La Pavoni steams to optimal temp. The machine’s sadly not well-built for steaming because its wand’s too thin and, like you say, steam power sucks. As a result, the latte art you did in this video, is the best it can do. So I, for one, use a Nanofoamer for extra help, which make the end result as different as night and day.

[@TomsCoffeeCorner]

Hmm, that sounds like a good idea. I should look into that Nanofoamer.

[@After_GF]

Hahahaha we have almost the same machine (post millennium with pressurestat at 0.8 bar) and same K4 grinder If someone knows what he does, it's a combination hard to beat Nice grinder with nice machine, there is no bottleneck The last months I am doing extractions with pressurestat at 0.8 and 80°C, before that I was too high(but still tasty, not bitter) I don't have bong isolator and with the pressurestat at 0.8 the group does not overheats after the 1st pull At 1.0 bar i had only one chance and good nigh Plus, at 0.8 bar the lever is much easier to lift

[@TomsCoffeeCorner]

Thanks for your feedback! I find the pressure is pretty good at 1.2 with the bong isolator. Before the isolator, all of my shots were scalded - not tasty at all! But now, I am quite satisfied. It is haptically the most fun machine to use, pulling the shot with the lever. K4 is also very nice combined with this machine. Now I just need to figure out how to steam milk properly with this machine. Cheers!

[@After_GF]

@@TomsCoffeeCorner Yes with bong isolator, especially with the 2nd gen machine like yours, you can try higher boiler pressures and the isolator is a must With that pressure you will have plenty of steam I don't drink cappuccinos but with a small mug lower pressure is better cause you have more time to make microfoam With 1.2 bar i suggest you to try big mug, 600ml

[@nickthenightfly82]

I wish there would be an almost perfect machine under 800€, without the need for pimping it…

[@TomsCoffeeCorner]

Well, the newer ones need less pimping. I guess they already have the brew groups decoupled from the heater, at least in regards to steam.

[@piertechinc]

Too much trouble for an espresso shot. I just push a button on my Jura super auto and it’s always consistent 😁

[@BabaYga89]

Блин я не могу понять прикол с этими кофемашинами, в чем он?

[@TomsCoffeeCorner]

Joke? They’re fun to use, once you get the hang of it.

[@BabaYga89]

@@TomsCoffeeCorner ааааа ясно. Спасибо