POV: Brewing on the Flair 58 and La Pavoni Europiccola / Cappuccino + Espresso (Comparison Preview)

[@cjlafleur7585]

Would you consider making a video showing how to emulate some of the cool profiles that you can do with the Decent on the 58? I'd love to see things like blooming/turbo shots or a Londinium shot on the 58.

[@BrianQuan]

Hey CJ! I happen to have a bit of time this week so I can pump this video out. I can cover some of these profiles on manual levers. I am thinking of blooming, Londinium (3 bar hold until drips, then ramp to 8/9 bar), and maybe some form of turbo? Will probably talk about the Rao allonge (1:5 ramp to 8/9bar high flow rates).

[@christranter8882]

Love the look of the La Pavoni. The fact that I do steam milk for the kids means it may have to replace my 20 years old Sunbeam

[@danielkraus6613]

Really great content here Brian - keep up the fantastic work and I really look forward to your Monolith videos in the future. All of your videos have been super helpful to me and my espresso technique. I just received my Decent yesterday and I have been rewatching your tutorials over and over.

[@BensCoffeeRants]

NormCore actually has a calibrated / self leveling tamper that fits that model of machine, I think something like that would be more beneficial than just a heavy tamper.

[@nirketraru612]

Hey Brian! Thank you for putting together this battle royale! I was waiting for something like that as I am struggling to decide which one of the two to purchase. I would really appreciate your opinion on the matter of how the two compare when it comes to pulling consecutive shots, lets say around 3-4. I assume the LP should take in terms of speed and the Flair in terms of temp consistency, but given the waiting time of portafilter release after pulling a shot from the LP I recognize my assumption might be off. What does your experience teaches you on the matter? Also, which of the two provide a better UX in terms of lever control in your opinion?

[@theasiandev]

Are you ever going to consider also using a puck screen for the LP? And I really do wonder how much the puck is disturbed when you fellini, I can comfortably pull 40ish grams on 14g puck (IMS basket) with a 2 bar bloom and re-lift/fellini post-bloom. I'm not sure if it helps, but i usually combine the aeropress filter w/ the bplus screen for tighter fit which I'm hoping keeps the puck's integrity during that fellini/group re-fill. Bong's airbuster might also help with having additional GH volume. I really wish someone sold a clear portafilter/basket like that infamous plexiglass LP video so we can see some it first hand.

[@BrianQuan]

I think the screen will help with puck integrity. I have to pick up a 51mm one. I think in your case your puck might be more saturated due to the 2 bar bloom and held together by the screens so felini doesn't destroy your puck. Will have to explore this at a later date!

[@fluffhead08]

I thought you’re not supposed to pull up on the lever after locking in the portafilter since it draws air up through the puck and can cause channeling?

[@PradyumnVij]

Brian mentioned that the La Pavoni could not make the 1:3 espresso, I'm a bit confused as to why? Could someone elaborate, is it about temperature stability?

[@BrianQuan]

Hey Pradyumn it's because you can't pull long without Fellini on the LP (lack of one way valve in the LP = disturbed puck when you felini). Not a lot of water rushes to the puck when you lift the lever up. An option is down dosing like 7-10g for a 1:3, but if you try 14g you're gonna have a bad time.

[@SAMUEL-zc2mv]

@@BrianQuan wait, i always doing 1:3 shots with my std double postmill basket, 14g to 42g, lightroast only, PI until coffee seen in the bottom of the basket.

[@ondrejmitas3325]

Yeah the water doesn’t blast in during the pre infusion, you have to pre infuse for a long time if you want the water to get in there. Technically i guess the root cause is that the grouphead is small, and can only hold so much water.

[@JustTony72]

Hey Brian, keep them videos coming. I can't find the coffee tamper you mentioned. Is it Larv or Larb?

[@BrianQuan]

Hey Tony, It is Laube! Check my description, you can visit his site (not sure if YT will let me link).

[@ziptiefighter]

Dry-pump to expedite warm-up on the LP. See Claudio Santoro's utub vid on this process.

[@BrianQuan]

Yes I've seen this! I love Claudio so so much. He does a great job running the Lever Fever group and Lever Mag. It was his birthday the other day too!

[@Brendonkchu2]

I noticed you said that once you shut off the LP, you kinda just leave it and not touch it. I was just curious if opening the steam wand to relieve pressure can cause any damage... I kinda have been doing that from the beginning. If I recall I "THINK" I saw it in the manual but now im not to sure.

[@chadgregory9037]

its 100% impossible to cause damage doing that LOL sorry, I know the average person isnt an engineer, and is anxious to protect their investment, and I respect that.... the naivety is just so cute tho lol

[@dumkopf]

Brian, to eek out some more yield on the flair I fill it up a bit and open the portafilter a bit. Then proceed as normal. Gets up to 1:4

[@jajo469]

Nice comparison - thanks for making this! How do you spell the brand of tamper and where do you buy it?

[@BrianQuan]

Check my description! (Not sure if I can link it) Laube Coffee

[@jajo469]

@@BrianQuan thanks!

[@JoeyVaracalli]

Is the temp stability on the pavoni ok to leave on a for a few hours in the morning. I have heard some people say they over heat after 30 minutes

[@jasonewans1793]

About temp stability of the La Pavoni Europiccola: What might be the cause for this? To me, that boiler looks large enough, to achieve a constant and high temp. Does the water cool down slightly, as it travels towards the brew head? Is this the issue? Why this doesn't happen, with the Flair 58? I'm considering getting a manual machine, in the 5-600 euro range. My main concern is achieving high and constant temp, for light roasts. Many thanks!

[@shaneboyd8788]

So I’ve had a moka pot and a nespresso machine for a bit, but I really want to upgrade.. thinking of going with the la pavoni for countertop aesthetics but is it also worth it for quality of coffee ?

[@BrianQuan]

You'll also need a grinder and all of that so the costs of home espresso really add up :(

[@pithyginger6371]

I own a post mill la pavoni professional. I don't have a lot of experience with dialing in pump driven machines, but I feel like using a unimodal grinder with the la pavoni is actually quite frustrating. The preinfusion is really really leaky.

[@BrianQuan]

This is gonna depend on what roast level coffee you are using, but you'll find with faster flowing burrs your overall shot times will probably be much shorter because you can run the risk of overextracting. I'd push you towards trying to pull longer + grinding finer too but it depends on what type of profiling you're doing.

[@pithyginger6371]

@@BrianQuan thanks! I’m often missing a bit of texture with lighter roasts. How should I approach that?

[@braxtonjens7839]

I’ve been playing with different pressure profiles on the La Pavoni, especially the blooming profile. Maybe I’ll upload it on my channel and tag you in it.

[@BrianQuan]

I've been enjoying turbo blooms on the La Pavoni. I just uploaded a video about pulling lighter roast coffees on the LP.

[@ormasas9159]

can you link that tamper?

[@bryansmith9500]

Just found your channel, great content!

[@punitdave7034]

Thank u for this vid!

[@ratulhasan8388]

1st product bd price??

[@bodytribe]

That kettle in the edge and bare feet.. scary O.o

[@chadgregory9037]

"if you try to open the boiler while it's hot, you're gonna have a bad time"

[@ubacow7109]

Can i get a hooyah?

[@jacob_boer]

By the way, if you are interested in POVs, I maybe got something for you...

[@BrianQuan]

Whatcha got?

[@jacob_boer]

@@BrianQuan POVs where I work