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Found 44 results

  1. 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
  2. https://www.gumtree.com/p/coffee-machines/pavoni-coffee-machine/1294683355 Get amongst it at that price. Even if it's borked.
  3. 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!
  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. This coffee malarky is just nuts! I was originally thinking it would have been nice to try something different from my bialetti which I was very happy with over the last decade. I’d simply buy some beans from the supermarket - but not any old tosh you understand, but some good quality Taylors of Harrogate Lazy Italian. No wait… that should be Lazy Sunday and Rich Italian. Then I’d get home and over the course of the next 2-3 months (whilst storing them in an open container in the fridge) grind them with my spice mill. It worked. I was in blissful ignorance and I was happy. Then one fateful day I thought I’d try some coffee from a delicatessen - and process and store it my usual way. It tasted amazing. So I thought for my birthday I’d get a bean to cup machine that was highly rated on amazon to explore this nicer coffee. Then stupidly I decided to do some research. I found this site. And learned how truly ignorant I had been all my life about coffee. So I bought a machine that was just a couple of hundred over budget and came recommended. Then I discovered I had to buy a grinder. Then I discovered I had to buy lots of bits and pieces like tamper, etc. Then I discovered I had to clean the machine and oil it and scrub it and had to go buy those bits and pieces. Then I discovered that my grinder was not up to the task and I had to buy another. And tonight I get back with the grinder and start reading that I need to pour through at least a couple of kilos of coffee to season the grinder. So I automatically run out to the supermarket and buy some ‘stale' beans - 1.5 kilos of my old favourite Rich Italian. And I pause. Instead of £200, I’ve spent about a grand in the last month and here I am buying £20 worth of beans to grind and throw straight into the bin. I’m Scottish. Thats just wrong!!! Not only that, but from over £100 in beans, I’ve only had a handful of nice shots with the rest going straight down the sink. What have I done? What have you lot done to me?!?!?! Anyway, got to go back now and continue to season those burrs........ The things I do for my La Pavoni... Perhaps I should name her Malena.
  6. Hi May I ask newbie question. Having admired the Londinium lever sprung system, I saw a domestic Pavoni on ebay and was curious how this works - not the basics - it has a hand lever pump to push an exact volume shot through the group head. Simple and used for years and the original Italian way to make espresso It has a single boiler at the back and this is maintained at pressure sufficient to provide ample steam for frothing a capuccino BUT - here's the question If this water is under pressure (1 barg) then its temperature will be elevated to 120C Surely this water temperature is way above the optimum brewing temp of 95C Does it just rely on a crude approximate cooling of the group head by waiting 10sec? Anyone help me out here or have I got it wrong? cheers Robin
  7. 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
  8. Hey Guys, I've recently fixed up two la pavoni's I've bought on Ebay. The idea was to kinda fix up and learn about Lever Machines as I'm used to a Rancilio Silvia, and sell off the machines I no longer use. After much more repair that I had anticipated, I have gotten them both working, one is a Post-Millennium and another is a Pre-Millennium machine. The Post-Millenium machine I have works beautifully. After a short while I was making what I considered better coffee than my Silvia. It's easier to adjust the slightly course/fine grind with the pressure you manually apply with this machine. The Pre-Millenium I've tried to use but have failed to get a decent shot from. I know these machines are different to operate, and after having another go today trying to ready guides about how to pull espresso from this one I am still failing. I think it's overheating, but I know we can't adjust the temperature on these machines, only the pressure gauge (which I assume is the pressure of the boiler, not the temperature). I've tried pulling a shot after turning on from cold, heating once, easing out some water, it quickly re-heats and then I go for the shot. I have also tried a cold flannel to cool down the grouphead, then pull a shot with similar results. The coffee generally tastes very bitter and has lots of tannin (like a dry red wine), and always tastes poor. I usually aim to overextact my coffee rather then underextract as I have it with milk. This generally ends with a nice sharp espresso taste which is toned down by the milk. With the pre-millenium I'm getting bitter burnt. If I go to extract normally, it's just bitter and bland/slightly watery. I've noticed a couple of differences with my machines on how they operate, I'm not sure if this is common for these machines: The post-millenium (good coffee) takes ages to re-heat the boiler after use or opening the steam value, usually after about 30-60 seconds of the value open it kicks in. The pre-millenium (bad coffee) is very very quick to get to temperature, after you pull any water it reheats about 5-10 seconds later for a few seconds and is up to temp again. Another thing about the coffee I'm producing, sometime I get islands of crema from the pre-millenium machine which break apart and float around. It breaks apart like something bad is floating of the surface and doesn't look appetising in the slightest, hard to see in a static shot but it all moves around like little pieces: Any help would be greatly appreciated on how to get good coffee from this machine. Do you think it's user error or my repair error? Thanks for reading! - James
  9. HI all! I've just purchased a Pavoni Professional, and followed the manual instructions for the first clean and use, however after 5mn of turning it on, the water started boiling and the pressure raising, the steam started to leak from the top of the level glass. So much that the pressure never reached the green zone and the machine can't function . Contacting the online shop I got it from, they told me I simply need to tighten the bolt. I was going to try but didnt even managed to remove the plastic cover around the tube, I didnt want to force, the machine still being under 2 years guarantee. But looking closely, the bolt and pressure gauge part don't seem aligned with the tube, and that's exactly where the leak is happening.. I'm wondering if the advice is sound or is there a bigger issue? My question to you, is: do you think the shop advice is correct? or should I simply ask to get it fixed (which is what I originally asked) Thank you! (a bit late, but happy new year ! ) Xavier
  10. 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
  11. The above size burrs are fitted to some CARIMALI, FIORENZATO, OBEL, PAVONI, ROSSI and BRASILIA badged grinders. Anyone got any of the above? Old burrs are good because I seek Hole pitch info and reverse side info only for a conversion. Just want to emphasise the LH rotation bit Thanks
  12. Hi People, I came accross your forum just in time.... I was about to buy a B2C jura ENA micro 1. I have a serious problem of space in my kitchen, but hate the idea of pods and capsules of course... I thought I knew. Now, it is not easy. Size of machine matters, but also I was inclined to that kind of machine because avoiding the mess is also convenient in a small kitchen. I like a good coffee though. I would like your advise, now in stage two of my quest I am looking into La Pavoni Puccino. Beautifully small.... can I learn with it to make a good coffee and enjoy it until I have a larger kitchen and account to get my Londinium? I was of course also looking at Silvia, that is until I saw the size of the Puccino. How do they compare? there is no much info on that La Pavoni. Thanks very much,
  13. 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
  14. La Pavoni Jolly grinder Burr grinder in a similar platform to the rancillio rocky, probably the same internals. modified for stepless adjustment (easily returned to its stepped adjustment if preferred) so grind size can be fine-tuned. I'd guess roughly 20kg though this from new, and about 500g since last cleaned. only negative point, the cap that sits inside the hopper is missing. only an issue if you have a few beans - if you keep the hopper topped up then you'll have no trouble at all. Not a bad place to start for espresso. £40 SOLD: La Pavoni Europicolla pre-millenium spares/repairs Collection just north of Oxford please. Local delivery considered.
  15. Hey everyone! A friend of mine just got a new La Pavoni Europiccola. Tried using the machine and it looks like this! Anybody have any idea whats wrong and how to fix this? Video 1: - Is this the pressure valve not being tightened properly as I have been reading around? Video 2: - Is this water flow too fast? Or is this normal without a portafilter? Thanks in advance! Ryan
  16. Hi all, So it's taken me all of a few days being a member on this forum to decide that I want a la pavoni. I just don't want to repeat the mistake I made when buying my gaggia classic and buying a model that I now regret a bit(should've gone pre 2015) So can anyone tell me the differences between the pre-millenium models and post? Which model is the one to go for? I generally make a 1 flat white a day during the week and 2 on weekends. It will be very rare that I need to make more than 2 cups back to back, but planning on keeping the gaggia for when guests come around. Also prices seem to have quite a big variance, I'm assuming this is due to some models being more desirable than others. Im looking for a used machine. Your comments and suggestions are appreciated
  17. 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..
  18. well it was either going to be pimp my chip pan pavoni or Pimp "my god your greasy" Pavoni I think the Motorhead reference suits the all chrome and grease look that the previous owner was going for... has to be a single bloke this one with a love for deep frying- a life style i can only dream of..........wipes a tear from his eye so on with the initial assessment and the pics - please look away if easily offended
  19. I have a Gaggia classic that is doing a fine job but i cant stop thinking about getting a Pavoni lever machine. I have never seen one in the flesh nor do i know how the coffee would compare but I think they look great and i like the idea of 'pulling a shot' Has anyone gone from classic to Pavoni? Please can someone talk me into it or out of it?
  20. From recommendations on this site and Home Barista amongst others I got interested in Londinium Espresso for their beans and also because I found out that Reiss ("Mr Londinium") is a lever machine fan and - no less important - has now become the UK distributor for Olympia Cremina lever machines (as well as their grinder and Maximatic heat exchanger pump machine). Having been very impressed with Londinium's roasting, which is not only nice and light - letting more of the character of the bean and where it's grown to come through - but also very consistent, I agreed to have a demo of the Cremina. This was after years of being rather sceptical about why a lever machine should cost so much. Don't mistake me, I was already a big lever fan, loving not only the quality of the espresso these machines can produce if you have a decent burr grinder, but their silence compared to pump machines and - more importantly - their longevity and reliability, with no pumps, solenoid valves and all the other stuff to go wrong, as they inevitably do (no domestic pump machine has ever lasted me more than a couple of years between major repairs/replacements). Now Reiss is very devoted to these Olympia machines and gives great service. He will demo them in London and if you buy one he will insist on delivering it personally anywhere in the country, ensuring it is set up properly (the pressurestat setting can go off during bumpy journeys) and teach you how to use it properly. Anyone who has a lever machine will tell you there is a learning curve before you start getting great coffee, and much of this is getting the right feel - for the grind, for tamping and for actually pulling the lever. Having an expert there to pull a series of shots with you can ensure you're soon happily up and running, which is what Londinium want. That said, here's my experience of the new Creminas: they are MUCH better made than even the Elektra lever machines, and considerably better than the Pavonis and Ponte Vecchios. They are also more precise. For example, though they now use a Mater pressurestat to keep the brew temperature just right, which is the same make as the Elektra and Ponte Vecchio, the model they choose is twice as accurate, cycling between 0.7 and 0.8 bar. What's more, the design of the boiler and grouphead on the new Creminas means you can leave them on all day and they won't overheat. Try that with a La Pavoni! Very convenient for an office machine. The Cremina is also easier to use than most lever machines because - being a manual lever - it is more forgiving of a tight grind than say a spring-operated Elektra or Ponte Vecchio, which will just choke if you take things a little too fine. At the same time, because it is so much better made than the Pavoni, Zacconi, Caravel and others it is both easier to maintain a constant pressure throughout the shot and easier to gauge what is going on because the feedback is superb. The result is that you get very sweet, full-bodied shots with voluminous, persistent crema. No less important, you get a level of consistency that I personally have never encountered in any domestic machine and that you would be hard-pushed to exceed in many commercial machines as well. In short, I'm very impressed with my new purchase. Yes, it is a very expensive machine, but it will last a lifetime with minimal servicing, give great satisfaction and great coffee from a minimal footprint. The only cavet I'd add is that if you like fruity single origins you may prefer the Elektra Microcasa a Leva, which produces thinner shots with less body and cream, but amazing mouthfeel and incredibly layered flavours. I couldn't choose between the two machines and have both. But you can't really leave the Elektra on all day... On the other hand you may feel it looks dead sexy compared to the more functional Cremina - or you may feel it looks like a kitsch icon.... people tend to be divided on that one, or of course find the Elektra a beautiful kitsch icon.... If you're a "leverhead" and have ever wondered what all the fuss was about regarding the Cremina, give Reiss at Londinium Espresso a shout. The Cremina deserves its Rolls Royce reputation and the new models with various refinements introduced in 2008 are even better. No less important you get great personal service from Reiss and the Londinium team (which is a lot more than can be said for certain Pavoni resellers). It's good that Olympia machines are available in the UK again and particularly from such a great distributor. If anyone has any questions about the new machines, don't hesitate to fire away. Cheers Mike
  21. Here's my La Pav pro, owned it since August last year. The previous owner bought it new from Raimondi in Italy back in 2003. He said it was used when he lived out there but then sat in a cupboard for quite a few years since moving back to the UK. It's in great condition with no rust or bubbling under the drip tray. The group and piston seals were changed a few months ago so should be good for a while yet. I've added some walnut handles and a copper heat sink which seems to help. I can remove it if the buyer wanted a traditional look. There's a single hole steam tip and a clear silicone hose section so you can move the wand when hot. The pressure stat has been reduced and it now stabilises at just under 1 bar. There is also a thermocouple and display included, it is foil taped to the group. Included are 2 tampers, one stainless, brass and walnut handle and the other delrin. The delrin one was a prototype on the cnc lathe but I quite liked using it. There are 2 double and one single baskets, spare piston and group head seals and all original accessories. Comes in original box. Since getting a Sage the pav has been sitting there longing to be used. It doesn't seem right to keep it and I'd prefer for it to go to a new home where it'll get some use. Looking for £220. Collection preferred from Pontypool but I can post, however it will be at your own risk.
  22. I bought a Europiccola in January and use it sparingly (about one espresso a day). About a week ago it started to leak from the group head. It only leaks for a minute or two losing about 50ml of water and the leak then stops as the machine heats up. It's not affecting the coffee so wondering if its something I can leave alone, or should I get it looked at? Thanks
  23. Heya... was wondering if anyone had a spare naked portafilter for the millenium (51mm) pavoni? I only just acquired a machine, otherwise I would have jumped on the one which sold 2 weeks back. I'll be willing to offer the same £35 + 3 postage Thanks!
  24. I don't know if anybody else struggles with this but I found it nearly impossible without risking breaking the clips or scratching the plastic or chrome with a screwdriver. I tried some cocktail sticks at first, jamming one in the gap then another behind it to unclip the cover and it worked for the top clip but there wasn't enough room to get at the lower clip. Then I remembered some old plastic membership cards (like credit cards but thinner) and wondered if I could do something with them, and amazingly the answer is yes.. By carefully pulling the unclipped part out slightly, push the corner of the card into the gap created on the outside, then slide it towards the clip by wiggling it along. At the clip just keep pushing and wiggling it to get around the clip and eventually it will get past. Ideally if you have another card leave the first card in place and repeat for the other clip. When I first tried it and it got to the clip I thought this isn't going to work, but somehow if you keep at it the card it does find its way through. Maybe this method is already out there but it's the safest and easiest way I've found so far!
  25. So far found these: http://www.ebay.co.uk/itm/La-Pavoni-Europiccola-Single-Hole-Steam-Tip-/291757497611?hash=item43ee1a1d0b:g:dB8AAOSwnTJXAtPH http://www.ebay.co.uk/itm/1-Loch-Dampfduse-fur-La-Pavoni-Europiccola-Professional-Steam-Nozzle-Tip-/262419552621?hash=item3d196c996d:g:7QIAAOSwosFUXOtF http://www.ebay.co.uk/itm/STAINLESS-Single-hole-STEAM-WAND-FROTHING-TIP-NOZZLE-for-LA-PAVONI-other-/201564652750?hash=item2eee3084ce:g:2WMAAOSw3ydVxPGQ http://www.ebay.co.uk/itm/262403703107?_trksid=p2060353.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT Does anyone have any thoughts or experience with these? What are the requirements and does it actually help? At the moment I have a bit of trouble creating a nice body on the milk, using Cravendale regular whole milk or Alpro Soya milk. Many thanks, Raman
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