Re: Just bought - La Pavoni Europiccola manual lever machine
Yes, I have found that you need to beware of posts on the internet regarding this machine...many things I have come across are completely wrong and make for terrible coffee.
Sticking to the basic explanation I have given is the best starting point from lots of experience and experimentation I have had now. From there it is gaining your own experience and paying a lot of attention to detail. Make small variations as you go and learn the effect of such. Try to only change one thing at a time so you can isolate the effect of the change.
One thing I didnt mention was dosing. You need to dose this machine such that the dry puck is not touching the shower screen at all. Lock in the group handle with basket filled and then remove again...if you can see that the dry puck has touched the screen then the dose is too high.
As for more crema, I find the trick is truly fresh coffee ground fine enough such that you really have to pull very hard on the lever to extract the espresso. You want to be close to choking it, but not quite choking it.
If everything else is done right, then bitterness is often because everything has gotten too hot, whereas sourness is everything is not quite hot enough. You do get the hang of it all with practice.
Oh, and one last thing. What are you using as a tamper. I found the plastic piece of crap that comes with this machine is very difficult to get a good shot with - it is way undersized and makes for channeling around the edges. I now have a fitted Pullman tamper that works great. I have seen others find different items around the house that fit better than the plastic tamper to use as makeshift tamper and get much better results than the plastic tamper can provide.
Yes, I have found that you need to beware of posts on the internet regarding this machine...many things I have come across are completely wrong and make for terrible coffee.
Sticking to the basic explanation I have given is the best starting point from lots of experience and experimentation I have had now. From there it is gaining your own experience and paying a lot of attention to detail. Make small variations as you go and learn the effect of such. Try to only change one thing at a time so you can isolate the effect of the change.
One thing I didnt mention was dosing. You need to dose this machine such that the dry puck is not touching the shower screen at all. Lock in the group handle with basket filled and then remove again...if you can see that the dry puck has touched the screen then the dose is too high.
As for more crema, I find the trick is truly fresh coffee ground fine enough such that you really have to pull very hard on the lever to extract the espresso. You want to be close to choking it, but not quite choking it.
If everything else is done right, then bitterness is often because everything has gotten too hot, whereas sourness is everything is not quite hot enough. You do get the hang of it all with practice.
Oh, and one last thing. What are you using as a tamper. I found the plastic piece of crap that comes with this machine is very difficult to get a good shot with - it is way undersized and makes for channeling around the edges. I now have a fitted Pullman tamper that works great. I have seen others find different items around the house that fit better than the plastic tamper to use as makeshift tamper and get much better results than the plastic tamper can provide.


My other new toy turned up today too thanks
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