Do you regret buying a lever machine

[B.Mitchell]

I have owned a profesional for about 5 years and really like it . Regards the over heating , all I do is run the porta filter under the cold tap to cool it down then I am good to go again . I don't see why they are harder to operate than auto machines , unless it is too much trouble to raise and pull down the lever every thing else is the same .

[3rutu5]

Yeah loving mine and don't know what people were saying about burning coffee after 2-3 coffees due to overheating..I pulled 8 shots (3 milk drinks included) and not an issue or refill. But in saying that I have a Ponte Vecchio export and not the LP.

[Casa Espresso]

Hi Etheral,

I have been overseas and just returned back this morning. I am sure yours is one of the many international calls/messages I missed.

absolutely our error not putting the tamper in with the filter, it was originally on back order from Italy.

I will contact you directly to get it to you ASAP

regards

Antony

[TC]

Hi Etheral,

I know Antony pretty well and am sure he'll be mortified at the omission. I'd think there's a plausible explanation and I know he's been overseas for a week or two and arrived home just this morning...

I can only suggest that as per usual, a further attempt at a phone conversation might be best. Did you leave voicemail?

Negative comments stay around for a long time and can taint opinions in the 8 sec. snapshots that people seem to spend on internet pages...

[Etheral]

Edited due to resolution

[Etheral]

I ended up with a La Pavoni from Casa Espresso and a Lido E grinder from Talk Coffee. Both of these business owners really helped me out price wise, and with advice. I have not yet mastered the coffee shot, however, even the worse shot I am not disappointed with. I enjoy everything I have been able to make.

There is a bit of ritual involved in pulling a shot, but its not a difficult process or takes up a lot of time. I believe even with a semi-automatic or automatic machine there still is a level of cleaning involved, in which takes up most of my time with the La Pavoni. The time taken to grind 14g of coffee beans in the Lido E is all but of 20sec, with not a great effort required. Prior to using the Lido, I was lent a hario (I think its called) hand grinder and that did take some time to grind one shot. With the Lido it is quick and relatively easy, and the shot has a richer deeper taste.

I would like to thank both Antony and Chris for their help.

I have no regrets.

[benspawn]

Not so. You are free to hold the lever back to slow a shot or give it a push to to speed things up. Spring lever machines are the original pressure profilers as the spring creates a declining pressure profile (towards end of shot).

Ah, my mistake then, was not aware of that.

Do you know if there are any of these lever machines out there where you have some sort of a measurement readout for brewhead pressure?

[TC]

I do believe I read somewhere that the spring-lever machine is not quite a full manual lever machine where you could pressure-profile etc....

Not so. You are free to hold the lever back to slow a shot or give it a push to to speed things up. Spring lever machines are the original pressure profilers as the spring creates a declining pressure profile (towards end of shot).

[benspawn]

Owned a La Pavoni Professional myself. Selling it now because I'm downsizing my coffee gear. I do love it but it is quite a bit involved to pull a shot. There's a bit of a ritual with this machine unlike your other run-of-the-mill coffee machines where it's almost set and forget. For example, you can't let it run too long or it will overheat. There are also many variables that you're working with when pulling a shot -- more than say an E61 espresso machine (i.e. dosage amount, grind setting, tamp pressure, temperature of the brewhead, pressure on the lever, freshness of the beans, preinfusion period, etc). All the nuances aside, the shots you pull (once you learn how to pull a good one) are absolutely brilliant. You do need quite decent coffee beans though (i.e. not old) or the shot just lunges out.

I do believe I read somewhere that the spring-lever machine is not quite a full manual lever machine where you could pressure-profile etc. It's all in the spring once you cock it. There's more repeatability with the spring-lever systems. Also, with that said, there are more restrictions. The La Pavoni on the other hand is a full manual lever so you could vary the pressure etc. However, the pressure you apply is somewhat based on feel alone. I don't think there's quite a way to measure the pressure being applied. The repeatability comes down to your ritual and how tight you control your shot-pulling process.

[Casa Espresso]

I'm heading up to Newcastle tomorrow to judge at the Golden Bean awards.

I could bring one with me for you!!

Cheers

antony

[GreenBeanGenii]

GreanBeanGenii,


If you are in Melbourne please come into our showroom for a demo on the la Pavoni pro we have on the bench. We have also had the new Lido 3 grinder arrive, a nice bit of gear indeed!

Cheers

Antony
Casa Espresso
(03) 9530 8992

You have discovered my plan!!!! An interstate trip from NSW is on the planning board. heehee!

[Casa Espresso]

GreanBeanGenii,


If you are in Melbourne please come into our showroom for a demo on the la Pavoni pro we have on the bench. We have also had the new Lido 3 grinder arrive, a nice bit of gear indeed!

Cheers

Antony
Casa Espresso
(03) 9530 8992

[3rutu5]

I too would love to hear your experiences. I saw a LP pro in the flesh yesterday and sort of wondering if Im regretting my purchase of the Ponte Vecchio Export (which I should have next week). That is a spring driven lever.

But defintely the LP is a beautifully made machine and would make a nice edition to any bench top

[GreenBeanGenii]

I have purchased a Europiccola and Lido E grinder, can't wait for them to arrive. Excited for the steep learning curve!

Do, please,post dates on this venture!!!!

I am leaning towards this machine myself.... Sneezes and all.

[deegee]

Care to elaborate, do you get covered in a shower of coffee grindings?

It depends on the severity of the sneeze .

So far my impatience has only caused a couple of minor sneezes that resulted in some of the grounds on my hand, the base of the machine, and on the bench around it. This was when I had taken the handle off just a bit too soon. But I believe that if the handle is removed way too soon, the entire contents of the basket, probably still hot and very wet, can be spread much wider.
It's only likely to happen if you are knocking out a couple of short blacks in quick succession. If you pull a shot and then steam milk for a cap/latte the pressure is usually gone by the time you have the milk in the cup. If I'm in doubt, I lift the lever about halfway, and hold it there while I remove the group handle.

Having a second basket pre-filled and ready to go is a good way to speed up the second shot but it also increases the risk of a sneeze !.

An extra handle and basket is a good way to reduce the tendency to overheat after a couple of shots. Alternating between two handles will help cool the grouphead for second and subsequent shots.