La Pavoni tips & tricks for the perfect espresso

[@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.

[@elizabethlux1]

Hi! I have the exact machine but it’s from the 90s. The weird thing is that coffee is not coming out very fluidly after waiting 5’ (I have the same portafilter and got a better tamper) & it makes one shot instead of two. Is there something I am doing wrong? Or is the machine? I am confused

[@mitchdoescoffee]

It sounds like you are having issues with your grinder size. Is it hard or easy to push the lever down?

[@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. 🙏

[@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..

[@annak2575]

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

[@mitchdoescoffee]

Yes... 😅 it was.

[@AtotheJ13]

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. 👌

[@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.

[@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!

[@icecreamforever]

What grinder are you using?

[@mitchdoescoffee]

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

[@icecreamforever]

@@mitchdoescoffee cheers

[@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.

[@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

[@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. 👍

[@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.

[@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

[@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?? 🤣