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Found 50 results

  1. Hi guys, I'm selling my La Pavoni Europiccola Pre Millennium Nov 1978 model and the pressure gauge and the adaptor were both fitted to it. I'm looking for £25 for both including postage. Thanks Tony
  2. For sale is my La Pavoni Europiccola lever (pre millennium) £130 ovno I have owned it since new and its had little use less than 3 Kg through it. No sign of any scale and its been stored for most of its life. I did a full a group head service and replaced the internal piston sleeve last year and then stored it again so its in good shape (happy to provide the invoices for the parts replaced). it comes complete with the 2 baskets, steam wand and optional steam frother shown in the third picture. It has the usual flaking to chrome under the tray but it was rust treated early on so its not structural and has no impact on its looks or function. I would estimate cost to ship will be around £11.
  3. This is the second attempt at documenting my restoration of a Pavoni Europiccola 1977. The previous thread got corrupted and the admin decided to take it offline. This is it, a Europiccola 1977 bought on Ebay for about 150 EUR. There is a bit of rust on the base, but the rest looks good: I will disassemble it and then start documenting the restoration
  4. Hi Everyone, Was wondering whether you guys have some suggestions on how to make the coffee less sour. I manage to make a great espresso with Arabica beans. Now I'm running into issues when switching to a different type of bean and the coffee comes out very sour. The beans I have used are a Brazilian yellow Bourbon from Hasbean (http://bit.ly/1UgvLO7) as well as a Tanzanian Bourbon from Ozone Coffee roasters in London (region Mbeya, fully washed). Both smell amazing as roasted beans, but the espresso comes out way too sour. It becomes a bit better after the following adjustments, but still way too sour: - Grind a lot finer on my SJ almost choking level (more sour if I grind coarser) - Pre-infuse a lot longer --> up to a minute, but similar results with about 30 seconds. (on the arabica beans I pre-infused about 5-10 seconds). - Upped the pressure-stat setting such that I reach 1.0 bar before it switches off. The time I use it is when it indicates 1.0bar as well. (was about 0.8bar before). - Improved the false-pressure release a lot more: keep the steamer open while boiler comes up to temp until steam comes out. Pull the lever up to just before water comes out, open the steamer again for false-pressure bleed and pull lever up for a bit of water release while steamer is open. Close both immediately after. Wait until the pressure comes back up. - Make sure both the grouphead as well as the pf are also warm. - Downdosed to 11.5g (from 14gr of the arabica beans) - Different methods of tamping to make sure it's consistent (hard tamp, soft tamp, tamping in 3 batches) - Different brew ratios (different methods of pulling) to get brew ratios of 1.8 to 3. Kind of running out of things to try here and getting desperate... Many thanks.
  5. Woohoo!!! I just got me a Pavoni on ebay! - http://www.ebay.co.uk/itm/332307790618 My first lever and first espresso machine! Complete noob to espresso really, but I had to give it a try and I love the engineering simplicity and heritage of the Pavoni levers. And the fact that they can make fantastic espresso in the right hands... hopefully mine too eventually! Think this is an 80s machine, no idea what shape it's going to be in so it was a bit of a punt really, but will be happy to strip it down and rebuild as a project if needed. There have been some great threads here lately from @christos_geo and @owain which inspired me to go for the Europiccola so thanks to you guys I'm sure the great info there will come in handy. Will be just as happy if I can start pulling that lever and making espressos as soon as I get it home, but the engineer in me really wants to get it in pieces anyway! Hopefully picking up in a couple of days... excited!
  6. hey all, so Im rather taken by the la pavoni euro and was really considering a gaggia classic also. Ive found a la pavoni on ebay close to me and have offered 188 GBP without shipping. I believe its the newest model. How does this sound to you all? Id also be interested in hearing what people would recommend, am I better looking at older one? I was initially considering the older premillenium as I didnt like the sound of a plastic/sleeve/liner and plastic piston, but with this newer machine being close by Im considering this one. Honestly Im not liking the sounds of a plastic piston and the sleeve/liner but what do I know? Ive heard it helps with thermal issues too. Anyway what Im asking really is, is there a better model to be looking for? I quite like the "process" of making coffee so would seem to fit. When i originally bought myself a cheaper model gaggia and an electric grinder, I started to miss a hario and an aeropress. Life seemed so simple then Noise and ability to fix would be another plus to my mind. This really is quite the rabbit hole.
  7. I've searched this forum and found it seems impossible to find a flawless seller for the base model La Pavoni. Are they all rogues?
  8. Hello... I am looking for a lever machine, that someone is willing to post to Staffordshire. Looking for £200 or less, posted. Having been driving myself nuts on ebay, only to miss out on a very nice Gaggia 105, I thought I would also post here as the likelihood of a machine that is in good order is a lot higher. I am primarily after a Europiccola, however, I am not averse to other recommendations. Thanks for reading. Ben
  9. So, now that I have both, both made on the same year of 2012 and only months older than each other, I can compare them all. I get that the Pro has a bigger boiler and in theory better steaming ability. But, am I the only one who finds steaming milk on the Pro awkward? The boiler having a wider diameter means they the venting outlet sits almost touching the boiler on the Pro, whereas on the Europiccola it almost touches the group, leaving more space to tilt and manoeuvre the milk pitcher to get the milk spinning. Am I missing something?
  10. Folks - been using the EP for about 6 weeks now and I'm still having some difficulty getting the shot volume consistent, I think it's because I'm not venting the air out of the group head (if that's what it's called in a lever machine). Today I poured a shot with 14g in the basket - that only arrived at about 21g of coffee in the cup. The first part of the pour was very soft and it felt like I was compressing air with the piston rather than pushing liquid through the coffee. It was fine by the way, but a few days before I got easily over 30g. The boiler is running at 0.75 PSI so that's not a problem. I'm guessing that it's something to do with when I tighten the basket up - and that flushing out any air. My process is: Lift the lever up till water is coming out Lower it till the water just stops Attach the portafilter Partially lift the lever and tighten the PF at the same time Fully lift the lever for preinfusion Wait 10 seconds Pull shot I'm assuming that there's a sort of trick with step 4 where you're able to use the flow of water to purge the air out of the head without it escaping round the sides of the PF, but I can't quite get it. Am I missing something? This does seem to me quite important - the air cushion above the water you're pushing through must have an effect on shot consistency and the like.
  11. Hey folks, Am thinking between getting a Gaggia Classic and install PID on it, or getting a La Pavoni and just work with what a beauty it already is. Anybody here with experience with both? I have heard that the La Pavoni compared to a Gaggia without PID would be better, but what about with the PID? I am just planning to make 1-3(usually 2) drinks at a time, milk based. Anybody got any insight to help me on this? Would appreciate any advice, thanks!
  12. So, I believe the piston seal in my la pavoni is worn. What do you guys think.....Am I best buying just the seal from theespressoshop or should I get the full seal kit? Really my question is am I better replacing seals in a piecemeal fashion or all at once? At this stage I just want my la pavoni back making coffee. Also if anybody can recommend a cheaper alternative to theespressoshop, that would be great I feel kind of bad paying so much shipping for such a small item
  13. On eBay year or so back you could get Europiccola boiler caps with built-in pressure gauges. I never got one, don't need one, and don't reckon they'd be much use, but a chum has bought a Mignon and, feeling rather at sea wrt. temperature, pressure and water level, is clutching at straws. Anyone know where they may still be found?
  14. https://www.gumtree.com/p/coffee-machines/la-pavoni-vintage-europiccola-lever-espresso-machine/1287384146 Probably needs seals doing but looks ok for the money? She also has a Iberital MC2 Coffee Grinder for £100
  15. Hi everyone, Would anyone happen to have a spare replacement steam tap knob lying around? (wood preferable as that would match my current one). My current one gave in to the high demands as per the below picture: Thank you, Raman
  16. Well in response to @jimbojohn55 and his wooden gaggia handle .... And the disappearance of Peter Bradley and my money and wooden handles .... I decided to buy a cheap lathe and make my own. 1st attempt :- Not too bad for a first attempt at using a lathe ... Not happy with the shape ... But buy the time I have experimented a bit with a few types of wood I'll be there ... Next up, boiler cap and steam valve
  17. Hi guys, I've recently bought a pre-millennium EP (1978) from @ coffee chap and absolutely love it. I exclusively use Coffee Compass espresso blends and really like cappuccino or milk based drink however I do like the odd espresso. My grinder is a La Cimbali Magnum and I grind pretty fine with a light tamp. My routine is 13g into the double basket with a ten sec pre-infusion and pull around 25/30 secs and end up with about 35/40g of espresso. Now when I started using the machine a month or so back I was getting a nice crema on top of the coffee and it was pretty consistent and of course the coffee was excellent with hardly any rubbish shots but recently I've noticed that the crema is practically non existent on the coffee now and in fact it sort of breaks up and ends up on the side of the mug when I either put water on top (Americano) or milk however when I pull the shot I can see plenty of crema in the pour but the resulting espresso looks a bit rubbish in the cup however it tastes fine and I don't think it's burnt and it doesn't taste burnt but I've never tasted burnt espresso to my knowledge so it may well be burnt. I have checked the temp of the water coming through the grouphead and the best that I can get the temp of the water up to is about 84 degrees and about 83 degrees in the cup but I've no idea how hot the water is behind the piston but from recollection when I had an Expobar DB with the PID set to 94 degrees C the coffee was roughly the same temp so I'm not convinced this is a temperature issue. I've also tried using smaller cups and espresso cups but the espresso still looks the same regardless of which type of cup I use. Initially I put this issue down to the beans I was using which where Cherry Cherry but I'm now on Brighton Lane and the coffee looks exactly the same in the cup as it did with the Cherry Cherry however the BL coffee tastes fantastic in milk, wasn't to keen on the Cherry Cherry as it is a wee bit too fruity for me and a bit thin but it did actually taste fine in milk or with hot water and a dash of milk. Thanks in advance for and advice or comments. Tony icc
  18. MattL

    La Pavoni Europiccola

    To further offset my reckless purchase of this , and before it arrives in the post and my kitchen surface buckles under the weight, am selling my La Pavoni Europiccola. Its a black base late era pre-millennium model, with single switch and green light, new style pressurestat, but pre-millenium 49mm group. Single and double baskets. Will chuck in decent near brand new tamper (used twice before I decided I was giving up on mastering this particular manual lever) and the original joke plastic tamper for sake of tradition. All in good order. Looking for £180 plus something for postage. Alternatively you're welcome to pick up - am based in Hampstead, N London but could bring to my work at Old Street if that helps. Edit: now sold via Ebay
  19. Hi everyone, I just got a brand new Europiccola and am having major difficulties using it. I spent hours reading forums and watching Youtube videos before I got it and since I got it, but I still can't make anything acceptable with it. I was wondering if there were any experienced users on this forum that live around the North of England and would be willing to do a little learning session with me?? I am in Leeds, but would be willing to travel a bit if it means I can learn how to use my new toy!! You would also be more than welcome to come to my house if you prefer.... and would profit from good karma Here's a bit about what I've done so far... I'm using a Rancilio Rocky grinder and coffee that was roasted 1-2 days before use. I started using 14-14.5 grams of coffee with the double basket. But I want to make normal espresso, not ristretto. I want to eliminate doing double strokes with the lever for now, so I'm starting to try 7 grams in the single basket. Problems I have been having: The coffee always has very little crema **I think** it is sour, which would indicate that the pressure or the temperature is too low. I have tried a lot of things to get the machine hotter, but it hasn't resulted in good espresso. I have tried flushing water through the group before the pull, letting steam out of the wand to release any pressure, pumping the lever a bit at the beginning to heat up the group, and preinfusing longer When I was doing two strokes with the lever for a doppio, I could feel the puck getting sucked up into the group, which led to it being massively damaged and water channeling. I tried raising the lever for the second stroke at various points in the pull, but it always ended up cracked Even without doing two strokes, the puck always seems to crack or get damaged. I bought a relatively cheap tamper off of Amazon and I think this might be an issue. It was supposed to be 51mm but I measured it and read 49-50. I will be replacing it ASAP I don't know how to "feel" when I have the right amount of pressure in the lever, which makes dialing in the grind difficult, because I don't know what I'm looking for Thanks a lot for listening to my ramblings!! I would really appreciate anyone willing to help me out
  20. Got a bit bored with my old avatar so looking around for something Pavoni related I remembered this clip. Not sure if this has been posted here before and I expect lots of you have seen it but here it is in all it's 70's glory - the La Pavoni Europiccola as demonstrated by James Bond himself in the film Live and Let Die The prop 'espresso' looks very odd and spot the unorthodox steaming technique - espresso in with the milk and the opv tube! These bloopers seem so obvious to us now but of course back then no one would have had a clue. To a British audience this was all new, this was a sophisticated and chic new Italian machine. We were just dazzled by the whole performance as Bond apparently skillfully shows us how those sophisticated Continentals make their espresso at home.. maybe some Italians would have had a chuckle though. And love M's response.. A smart bit of product placement by La Pavoni, I expect it would have had quite an impact on sales. Wonder why they added the aluminium plate on top and removed the rubber around the base. Seems odd, as if they were trying to disguise it a bit for some reason, but obviously not completely as they left the badge on. Perhaps it's to do with this being an older model than would have been on sale at the time of the films release, maybe at the time of filming the new design hadn't been finalised yet. Espresso's looking a bit watery there James! ... yes that's great James but what on Earth is that aluminium plate doing there? ... and why the missing rubber base cover? add a splash of milk to the cup.. and the coup de grace.. Bond's patented double barrelled *coffee* steaming technique..
  21. Hello - new user here. Does anyone happen to know the technical specs for the replacement seals etc for la pavoni groups, steamer and so on? The prices charged by the official suppliers for a few rubber seals and brass washers seem pretty outrageous (north of £30) so I was wondering if it were possible to buy generic equivalents separately? Also is there a way of getting the horseshoe washer out without wrecking it in the process? (even with needle-nosed pliers!?)
  22. Well this won't last long! £50 for a europiccola in apparent working order! Pre-mil by the looks of it. There's a lot of corrosion on the black base, but at that price you would just buy a new chrome one to fit on it. If this were in my local area I would jump on it. https://www.gumtree.com/p/coffee-machines/il-pavoni-euro-picolo-coffee-machine/1250367287
  23. I have just bought a late 1980s Europiccola, with added pressure gauge. At about 0.5 bar the opv starts passing steam. By the time it's at 1 bar it's really sending out a lot of steam. Is this normal. If so I may have to find somewhere else to locate it. It's making a mess of our kitchen cupboards.
  24. Morning all, What sort of output are people getting using one pull (no fellini etc.) on their millenium machines with a double basket? I find myself getting ~25g from a standard single pull, this is whether I dose 12, 13, even 14 or 15gs. I've done a bit of searching online and from the small amount of info I've managed to find people seem to be getting 30g plus... Thanks, Harry
  25. I'm pretty new here but its been a good week so I just thought I'd share. Started off getting some really good results from my Aeropress (xmas present) with some Climpsons Daterra Estate. My beloved Europiccola was out of action but a combined effort between my father in law and myself determined the problem to be the pressure stat which we removed, dismantled, cleaned, adjusted and lo and behold she works just fine now. The little click as the microswitch engages is music to my ears. My wife collected some Bright Note blend beans from our local coffee house (which made it into the Independent UK top 50) and I pulled myself a pretty decent shot using my blade grinder (hey, I've had a lot of practice over the years, I manage!). But I'm upgrading to the best grinder I can afford just as soon as my local have let me compare their Mazzer, Compak and Anfim this Saturday coming. What started as a search for information to help me fix my EP has led to a renewed enthusiasm for my daily ritual, a long shopping list and lots of late nights reading about coffee! Thanks guys
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