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Newbie - Gaggia Classic / La Pavoni Europiccola for Flat Whites?

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Hi all,

 

I've been reading a lot on this forum over the last few weeks and was initially set on getting a Gaggia Classic with an upgraded wand, but my friend has suggested that a La Pavoni Europiccola may be a better starting point.

 

Until now I've been using a V60 and Rhinowares hand grinder at home, but have been seeking out good coffee shops - mainly in London - for years so have a good idea of what's possible with espresso / flat whites.

 

Which machine would you recommend?

 

The Europiccola seems to only produce a single shot at a time - is this an issue for flat whites?

 

I am planning to stick with the Rhinowares hand grinder for now until I can afford a decent powered grinder - do you think this will be ok?

 

I understand the La Pavoni has a steeper learning curve and this doesn't put me off. I'm happy to put time into learning things, but would ideally like to buy a machine in good condition - I don't want to spend time on repair / diagnosis.

 

What sort of price should I expect to pay for a good second hand Europiccola? I know the Classics are sometimes £75 upwards or £150 for fully reconditioned.

 

Any input appreciated!

 

Cheers!

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I'm biased, but if you're only making small numbers and not averse to experimenting and playing with variables I'd go La Pav. It is very satisfying when you get a grind dialled in and pull that lever to unleash a sweet shot. I don't understand the people who say they can never master it or can't steam the milk on it. I think they have poor grinders or are very impatient. They are not usually on here to be fair but on places like Amazon reviews etc.

 

(I had a kitchenaid artisan before which is essentially a Gaggia rebranded and in a miniskirt)


"Is that all it does?"

 

La Pavoni Euro pro

Mazzer Major

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Hi I currently have both. I would say the la pav may require a better grinder and they can only make about 2 shots before overheating but also very satisfying when you get it right. Both are quite different machines. I use the classic for daily use in the morning and the la pav when I have more time. Probably pay at the least 120 for a la pav but likely nearer 150-200.


What's the point...it'll only change soon!

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The Europiccola seems to only produce a single shot at a time - is this an issue for flat whites?

 

I am planning to stick with the Rhinowares hand grinder for now until I can afford a decent powered grinder - do you think this will be ok?

 

 

Im not so sure that grinder is up to the task ahead of producing a fine enough grind for espresso.

 

I cant guide you on what machine either. I think that will come down to personal preference.

 

I have a classic and doubt id make more that 2 espressos in a row before steaming the milk for them to be made into lattes \ flat whites. Reckon a La Pav is up to that task as well.

 

IIRC the la pavs basket holds 14g of grinds. but happy to be corrected if thats wrong.

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Yeh that's one of the drawbacks of the la pav that the baskets only hold 14g.


What's the point...it'll only change soon!

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My use is basically the same as GCGlasgow. The Classic is for day to day morning coffees as it is quick and simple. My wife and I like milk drinks and I put 17g in the basket and split it in to 2 glasses. The LaPav is for weekends and when I have more time or want something stronger. The portafilter spouts never pour equally and 14g just isn't enough to split so I make 2 shots back to back before steaming.

I think the La Pav has a little more faff, but this may be just to my lack of practice and routine. I really love using it and the whole lever process. I find the shots it produces to be quite different to the Classic (even my wife noticed) but I couldn't choose which one was better...So kept them both and paired with a Mazzer SJ.

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Espresso: Ceado E92 (modified for single dose); Vesuvius; VST baskets and refractometer.

Other: Aeropress, Sowden and Alessi Moka Pot; Mazzer Robur doser with Auber timer; Mazzer Mini E; Expobar Leva Dual Boiler

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