La Pavoni tips & tricks for the perfect espresso

Are you trying to perfect your espresso shots from a La Pavoni lever espresso machine?
Here are a couple of tips and tricks to help you on your espresso journey.
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/ mitchdoes

[@YummyJul26]

何が起きたのか分からないけど、これからも応援します。無理しない程度に頑張ってね。

[@mitchdoescoffee]

Thank you friend. 🙏

[@anylookup]

Hey, thanks for the video - unfortunately there’s a lot of useful information missing in majority of youtube videos or websites. They usually show the basic steps often missing critical details that can easily ruin shots which I found out after 5 months of experimenting. Nevertheless, thanks for the time and effort.

[@mitchdoescoffee]

Thanks for the feedback. I have done MANY videos featuring LaPavoni content... as most people aren't interested in 2 hour long videos to find the answer to a specific question. Check out some of my newer videos that will probably answer a little more of your questions as I have also learned alot more over the years since making this video. 👍

[@nevboard]

Thank you. Bug fan. Can you do that again and show how you worked the lever? I've seen very different recs on that

[@mitchdoescoffee]

Hey mate. I have recently switched out to a new machine... which means no more La Pavoni content... There is another video on the channel that shows a little more detail on technique.

[@annak2575]

That was YOU selling that machine and grinder on FB Marketplace! 😂😂🤣

[@mitchdoescoffee]

Yes... 😅 it was.

[@Anarchsis]

I can tell you being in Melbourne the espresso from an LP is different in summer to winter. Also, I play with dose size but never bean freshness- gotta be fresh or else the LP will get a vendetta against you! The LP is a lie detector.

[@mitchdoescoffee]

Same here in Sydney mate, LP is definitely not the right machine for the rookie barista. However it will teach you how to pull a solid shot if you're patient.

[@Anarchsis]

@@mitchdoescoffee correct, but patience has its own rewards. I can’t be without an LP now, I fell out of love for a while but the big reason I love it is the personal interaction you’re part of the whole experience.

[@diederickvanduivenboden8659]

Hi there, reallly appreciate the video. I have found a la pavoni in my grandfathers attic, and just renovated it using KZbin video's and a repair kit. Now i know it is probably something a real coffee-addict would not like, but i would just like a bit bigger cup of coffee. Would it be possible to just pull the lever up and down a second time to get 2 times as much coffee? (i understand this would not taste as rich as only one espresso).

[@mitchdoescoffee]

That is a great question... i have experimented with a 2nd extraction. With SOME beans, I've found you can get a little more on an extraction from a 2nd pull... but once the coffee starts to "blonde" (go white) i would definitely stop the extraction or atleast move your cup, As that will add alot of sourness to your coffee.

[@AdrianHoppe]

Great video thanks! So you’re not worried about hitting a 25 second extraction on the La Pavoni?It’s something I’ve been trying to wrap my head around… I am generally happy with the shots I pull but I feel on the LaPavoni it’s hard to fix all the parameters. Say pulling 36g in 25 seconds so I can dial in the grind. It’s more that I adjust the grind depending on how pulling the shot feels, it that makes sense.

[@mitchdoescoffee]

Honestly, this machine is so much different to your typical espresso machine that all of the common "rules" go out the window. Aim for a tasty coffee however it happens & build recipes around that. 👌

[@nikkijinigal]

Hey given that the boiler is made with cast brass, are you concerned about lead leakage into the water. Have you ever tested the water? I really want to get a la pavoni but am worried

[@mitchdoescoffee]

Great question. I will do some tests

[@nikkijinigal]

Great! Looking forward to hearing from you.

[@nikkijinigal]

Marco Mathies “Boiler construction material - the boiler is made of high grade brass that has been coated with nickel to provide great temperature stability.” From the La Pavoni description of the boiler on multiple websites..

[@johnayres2303]

So with a lever machine, do you always get a fixed volume of water ? The volume being the displacement of the piston. I have a pump espresso machine I also use 18g of coffee. I run the shot on scales and when it reaches 36g I stop, so 2:1.

[@mitchdoescoffee]

You can stop early or even go for a second pull if you want a different ratio... but what you are doing is exactly what i would recommend. 2:1 ratio is absolute perfection!

[@rochapires]

You're having doughnut extraction. You should check what is wrong with your workflow. Maybe the tamping technique, idk.

[@mitchdoescoffee]

Yea definitely, this was purely a demo video, distribution wasn't great... just trying to keep it simple. 👌 thanks for the feedback

[@GrahmDettling]

Wonderful video! I've been experimenting with my older la pavoni but I can't seem to get a good crema at all. I have the standard double spout portafilter and have been grinding my beans with a zassenhaus burr grinder. Do you think the open portafilter or something else is the key to a good crema?

[@mitchdoescoffee]

I'm glad you enjoyed the video... I've found a bottomless portafilter will definitely help you achieve a better coffee & more crema... a flat burr grinder will also make this alot easier with the extra control.

[@GrahmDettling]

@@mitchdoescoffee great information! Have you found if freshness of coffee makes much of a difference?

[@mitchdoescoffee]

@@GrahmDettling definitely... freshness of coffee heavily impacts your brew. I personally never drink coffee that is 3 weeks past roast date...

[@comesm]

what kind of bottomless portafilter is that?

[@mitchdoescoffee]

www.euroespresso.com.au/shop/item/la-pavoni-nickel-wood-naked-head-portafilter-with-20g-ims-dish

[@icecreamforever]

What grinder are you using?

[@mitchdoescoffee]

I was using the Precision GS2. RRP $420 in Australia.

[@icecreamforever]

@@mitchdoescoffee cheers

[@holgerlaarson8881]

Why do you go for 18g

[@mitchdoescoffee]

18g is an almost "standard" double in most places, this number can be adjusted to suit your espresso recipe. It is always good to have a standard to work from while building your recipe

[@mitchellgoss145]

Where can I purchase the tamper that you used?

[@mitchdoescoffee]

This was just one i found online. However since that purchase i have found many options, including personalised ones from our website.

[@leandrodelgiudice]

Fake..pre heated machine...

[@mitchdoescoffee]

Not everything you see on the internet is real... 🤣

[@pear7777]

TUNE DOWN THAT MUSAK

[@mitchdoescoffee]

Turn down the music?? 🤣