He drinks way too much coffee! He is Nervous as his hands are moving around doing things he doesnt need and his speaking is really strange, I think he has to have a few months off from drinking coffee1
looks like a good technique. up to the manual press. since I've never used one of those machines. Although I'm reading in the comments that you're doing it wrong, but i guess i'd have to taste it to really judge.. great job! although I wouldn't use metal spoon, try a porcelain one
You need to use the measuring spoon that comes with the coffee machine.
30 pounds is too heavy.
If you have the correct grind and 8 to 9 grams of coffee for one shot you will have a perfect extraction.
Please note not much liquid come out because you have too much coffee and too cemented in and water cannot break through and extract the oils in the coffee very easily through cemented coffee. Also you are using the double shot dish so yes you can pull twice but should have 2 perfect short blacks.
just make sure that you used a fresh roasted high quality coffee, put two tea spoons coffee in the cup, add a sugar if you wish stir it with coffee, add boiling water stir it.. and then wait until the bubbles on the top of the surface gone.. and enjoy... don't add a sugar after you add water because it can ruin the taste of the coffee remember to stir it first with coffee so don't use block sugar if you don't want to ruin the taste..
All of that damn fuss and you can't even pull the lever correctly. Straight from the la pavoni user manual: Never use two pulls of the lever for one dose of coffee.
@EuroespressoLaPavoni So ? the espresso machine is quite expensive, why cant they use some reliable materials ? It is like they did a bathtub not resistant to water LOL
I am not an expert in manufacturing of stainless steal but one can only assume that the expense of the base being in stainless steal or nickle plated would be very expensive to produce and it would further add to the end cost of the machines. Also check if your steam pipe and preasure relief vaulve are dripping into drip tray. If you have excessive dripping anywhere after you finish, this means you should change your seals. Hope this is helpful for you.
@EuroespressoLaPavoni Actually what got under the drip was coffee, my brother must have used the machine and wasn't careful. This coffee dried up and left rust. First i thought it was coffee solids burned into metal, but it could not be scraped so it had to be rust. Burned coffee solids and rust look so similar.
@maciejwrotek. He perhaps had no tray at the time and did not clean up the mess. You have 2 options if the base is over rusted you can get a new base or sand back with fine steal wool the rust and paint an anti rust paint in the area to stop it from progressing.The tray will sit on top and you will not see this.
Thank you for taking the time to share what you know about how to get the most out of this machine.
Unfortunately, previous opinions tend to support my theory that the strength of an opinion is usually in inverse proportion to the IQ behind it. "Illigitimi non carborundum."
I think some of the comments are too harsh ... but when you are talking about how to hold your fingers to brush the grounds while using your old dirty rag to wipe the inside of your coffee cup ... you're 'kind of' asking for it.
It's 20 to 30 seconds pulling the shot. Not 3 seconds pulling, wait 20 seconds then do another 3 seconds pull. It's the time required for the water to pass trough the coffee and gather the goodness.
hey, you were showing how you spin the basket while dosing, but i was thinking, with that technique you run the risk of the centrifugal force causing the coffee to form a bias toward the outside of the basket, which could cause an uneven extraction. also you were showing that you settled half way through the dosing process because when you tamp, the grounds on the top are more compacted. i thought, the gradual decrease of density from top to bottom is crucial to the physics of proper extraction.
I like the idea of showing how to use a Pavoni - however your gay voice meant I couldn't get further than 30 seconds into it. Is it Big Gay Al's big gay coffee adventure? I not sure why you don't talk normally and cut the gay voice you are putting on?
hey, several people make fun of you taking 10 min. to make your "espresso." i enjoyed the video -- and of course it takes longer if you are taking time to explain every step.
I fill it with water, switch it on, grind some fresh coffee, compact it, pull and have a coffee for drinking. I thought I'd try your technique and asked two of friends to confirm or deny if there was any difference. Frankly, the results are it makes absolutely no difference. All the fannying about is only making a difference in your mind.
leave it to some southern redneck to take a 2-3 minute process of making an espresso and into a 10 minute video of "um" "well" "now...a". we're not splitting a ffin atom here tex, its called making an epsresso.
I've just done what you do, two quick pulls, two spoons of sugar and then,wait, UHT cream from a can, eat it with a soup spoon, ah man it like ducking drinking dynamite, I realise now that I am out of my mind, but it's a kind mind, only the coffee died, but it allowed me to live a few minjits longer.
You're off your trolly, which is a good place to start, I was given a pavoni yesterday.
Half way through your video, I went down and made a coffee, it sure tastes great, a bit to strong if anything, Lavazza, if I come back bonkers in a bit you know I overtoast. How much does the machine cost?
So i just got a post 1999 pavoni, is urs post or pre 1999? how do you get your portafilter to let you spin your basket while grinding the coffee? my basket is in the portafilter pretty tight, Also how big is your basket/tamper? I read everywhere that 51mm is the tamper size for it, but i ordered one off of espressoparts NW as well and it doesnt fit its too big. it doesn't even go in less then half a centimeter before it gets stuck
Your tamper shouldn't go down further than half way. You don't want it to go all the way down - what would be the point in that? You do plan on putting coffee in it don't you? You should be putting 14g of coffee in the double basket, or more, and lightly tamping about 5mm to 9mm below the ridge. If you want I can put up a video showing this? Send me a message.
i didnt say it goes half way, i said less than 5 mm, which is probably just less than an 8th of the way down. anyways i have a friend who has a lathe who was able to very finely trim the sides of the tamper and make it fit just right
I didn't say it wouldn't TASTE good....but in terms of being interesting to watch as an instructional/informational video...damn it is painfully slow...and for your information I'd rather drink dishwater than instant coffee - I have a pavoni myself and whilst I don't profess myself to be an expert at making them (like many other wankers seem to do), I make a pretty good one...so thankyou... :-)
Hi there! We do have a pretty similiar approach trying to make the Pavoni spit out some drinkabIe liquid! I have the mahogany LussoLegno-model with the right hand side steam nozzle. I don't know if you have that on yours but this is how I do it: Put in portafilter, let heat up machine for about 20 mins. Pour water in cup, boil it using steam nozzle, grind coffee, put in filter, tamp, put everything in place, pull lever, leave for 15 (!) secs, lay hand upon, gently pull down (takes app. 10 secs!)
The video is great except the coffee is either a bit too fine or too much coffee in the porta filter. Also over tampering is not required if the grind is correct.
This is why the coffee comes out just a little too slow when the lever is lifted.
You should use a measuring spoon to get a more accurate dossage as guessing with this grinder is hit and miss and not guarranteed success every time.
I was also in the Service stationed in Naples/Rome and Andalucia, Spain I am very familiar with the Cafe's in Italy and in Spain. They drink the same stuff.((Expresso)) Un Cortadito, Capuccino, Latte, Carajillo (also with liquor in Spain like Conac), Machiato, Cafe Correcto!(with Sambuca) Commercial Machine I saw the most were Faema and Delonghi
1.I could make a knock box out of an old Motorcycle or car piston. 2.Don't use hot water from the tap. It's fine if your taking a hot shower and not drinking it. Calcium & impurieties develop in hot water heater. Go with the cold water let the machine do it's thing. La Pavoni's are faster than most expresso makers. Go with purified drinking water. This guys guest fell asleep waiting for their shot of expresso. Been drinking and making it since I was 6-7 y/o. I'm Cuban! I'm in my 40's now.
bro nice video. You need to keep in mind to brew immediately after you fit the portafilter into the grouphead as it can burn the coffee just sitting thea.
His username should be "DrinkinDoody" because that's what the shot looks like..... shit.
I will say he is very technical, but hope like hell he doesn't go through all that as part of his normal daily routine. Imagine him trying to crank out 4-5 shots...... Later!
This comment has received too many negative votesshow
What a fucking tosser, all that boloxology for 1 coffee ,hey fag cancel that espresso and just give us a cup of tea instead, YOU DONKEY !!!!!!!!!!!!!!!!
nice job Can you tell me whats was the deal with the 2 pulls whats matters a couple people were saying somethig I don`t know anything, ,this must be a better way then the presure coffee maker?Or would be using that ???
Mighty fine - well shucks now what have we here a yank lecturing the whole planet on how to make an espresso. This kind reminds me of your foreign policy.
Hey man, thanks. This was great help for me. I actually managed to get a really nice crema. And it tasted really good. I think the trick was to pull the level twice like you did. My grinder probably isn't half as good as yours, so I guess you shot tasted better than mine. But again, thanks!
For an even fresher espresso experience you can also first remove internal bodily coffee residue by peeing your first cup of espresso, your next cup will then be pure enough for regular consumption.
Elongated particles??? what does happen is that due to the centrifugal forces the particles go to the side walls, these forces are not large enough for deforming the particles, what could happen is that the density is higher near the wall, but again anyway you press it so it distributes everywhere, and well if you want to remove the excess don't use the hand because it is far not a regular shape, use a knife, but maybe you dont want the metal to oxide the beans, use a wooden or ceramic one =)
Very thorough stuff, thanks. After playing with two simple espresso "machines" of my own I have been using French press (not an espresso machine, of course), because it's easier and I like the taste more.
Damn, never seen one of these in use before - after watching this video I suddenly know why no one uses them...
Don't take this the wrong way but that is just a serious waste of time and what was that about having to wait for the machine to cool before you can pour more water in !?
I lived in italy for over 3 years and have to say that it is not an insult for an italian to make coffee at his home and further north american are relegated to making coffee in their homes as there is NOWHERE (esp with the block by block convenience) to get decent espresso OTC.
Good video; great to see someone passionate about the art of coffee.
Dude, we have the same Pavoni and you are way OFF Base!!(Prounounced "Paw-Von-knee")READ THE MANUAL. You don't draw a shot by pumping two times! duh.
*Leave 1/4" of room in the basket for the water to fill it.
*Prepump up and down almost all the way 3 to 4 times, then leave it in the UP position (20 seconds) wait until the liquid starts to drip into your cup.
*Then SLOWLY..did I mention SLOWLY? pull down and draw a shot.We use the sink to dump out our grounds..makes less of a mess too.
This technique is very interesting. I've just bought a Pavoni and it's made superb coffee right from cup one. I didn't need to acquire much skill, just followed this video and then did it my own way. I will try your pre pumping method and who knows I might do my own video on here and see if anyone thinks it's a better or easier way.
making too much of a good thing. Oxidation seals in the flavor so no need to clear shoot. Dont warm up cup, as it will degrade flavor. Coffee tastes better when very hot inot cold cup.
Shut up man! dont spam this guys video... maybe he did do it on christmas, maybe he didnt... He probably wont respond to it! if youve got a complaint SEND HIM A MESSAGE!
o dio! this movie is shit, i could just imagine if this clown was the barista in my coffee shop, my clothes would have been out of fashion by the time he finished making it.
Just like a yuppie to suck all the soul out of something that another culture holds dear and reduce it to stereo instructions. Maybe you can give us your step by step on taking a crap and wiping. Something tells me you've got a 12 step program for that too. Jesus. Fucking ponderous! And you wonder why the world hates us.
true...good point. I don't know what I was thinking. I'll just stick to driving my car to strip malls, eating fast food and high-fiving everyone. Learning from other cultures is a complete waste of time.
Learning from other cultures is great, but it should be done right. The problem that Americans have is greed, materialism and excessive need of luxury and that itself ruins the essence of cultural learning. Any so-called material thing that you want is merely a symbol: you want it not for itself, but because it will content your spirit for the moment (hence making of this video).
What do you mean "other" cultures. You make it sound like we have one. The only "culture" we have is consumerism. Something tells me you're a programmer, so just stick to that. And believe me, you don't think you fit the "typical" American mold, but you do. And will more as time goes by.
You're the one that originally said "other cultures" in your yuppy comment. I'm sorry to have caused such a bitter reaction from you. What you need is a nice shot of espresso and some programming classes.
I noticed in your video you don't have a coffee roaster, I think you should get one - also maybe start growing coffee beans in the backyard... Why stop at 10 minutes when making espresso? More time is needed...and you can also post 20 videos 10 minutes each on the whole process...
Don't pay attention to this guy. Of course you need dedication and experience to produce good espresso and of course, with the proper technique you can do much better than most cafés either in Italy or anywhere else in the world.
A single comment, only. Rancilio is Italian, not Spanish, so it is pronounced with tsh, not s.
Americans are such smart asses! This guy with La Pavoni, as a kid his house probably didn't smell of espresso -- he didn't learn it from his father, he read about it on Internet. That's why he buys everything most expensive from La Pavoni, $50 tamper, grinder, knock-box... In Italy it's an insult to drink espresso at home, why make it at home when any Café makes over 1,000 espressos a day -- I think the answer of how 1,001 espresso tastes is evident
That la pavoni is not very expensive, actually. And there are many, many Italian espresso bars that make horrible espresso. The mark of a terrible, pretentious espresso bar in North America is any bar that uses Italian beans. They are inevitably stale, but the idiots in NA assume that they are good because they're "Italian." NA artisanal roasters like 49th Parallel or Intelligentsia make a product better than anything Italy.
Americans are such smart asses! This guy with La Pavoni, as a kid his house probably didn't smell of espresso -- he didn't learn it from his father, he read about it on Internet. That's why he buys everything most expensive from La Pavoni, $50 tamper, grinder, knock-box... In Italy it's an insult to drink espresso at home, why make it at home when any Café makes over 1,000 espressos a day -- I think the answer of how 1,001 espresso tastes is evident
You know, you're right. Let this be a lesson to everyone. Nobody, and I repeat, nobody is allowed to enjoy or experience anything which is not taught to them from their fathers. Even using youtube or the Internet, both of which surely originated in the Old Country.
Now you are being silly - your approach to making espresso is wrong it is a process that shouldn't last more than 1-2 minutes. You pay attention to wrong details and you do it purposelessly and you should know better - Purposeless activity may be a phase of death...
I'd say we're both being silly. The purpose of the video is to explain how I make espresso with a La Pavoni machine. It's been a long learning process for me to get to where I can make an espresso that I really like on this machine. I thought it might be helpful to others. Believe me, I don't describe it like that everytime i make a shot. If you'd care to share the details which I should have focused, maybe I can learn something from you.
my father was roasting coffee - we use coffee for some cakes, when you dry figs in a liqueur (special autumn cake in Rome) - and almost every house in Rome has a downstairs Cafe. We really rarely drink it at home - we just cannot make such a good coffee it is impossible.
I will back up the above statement made by transwired. Just coming from Rome, every ten feet there is a caffe. The best cappuccino I had was at Ciardi Bar Pasticceria on Via Cavour and every morning it was packed with locals.
Me Fa ridere tanto che in America fare un espresso e una cosa tan importante. In italia lo facciamo tante volte al giorno tanto migliore e sin tanto Show!
FYI, a proper tamp is usually considered to be one hard tamp at ~30 lbs, followed by a twist, a tap, then light twisting polish. Yours is somewhat backward, but if it ain't broke...
1. Agree with clint on the filtered or bottled water. Based on your excellent presentation I doubt that you use slop-sink water but you didn't mention it.
2. When you struggle to put your portafilter back in the machine and bounce it around you're messing up your tamp. This could cause an uneven press.
3. Introduce yourself at least smile into the camera for a sec it would be nice to know what u look like.
Yeah, i'm not sure where the tap water comment came from. I've always used filtered water. If you're really curious about what I look like, I have another video on youtube.
You might get better results or at least need less maintenance if you used filtered water heated in a pot/kettle instead of tap water from the water heater.
Good job.I love your passion for the little details that,in the end,really make a difference.Not so sure about turning the filter while grainding.But anyways,thanks a lot.
When I've seen demos of this machine or a Cremina, which is a higher-end springless lever, the pull (or "push") is much slower than what you do here- your piston seems to come down with almost no effort. I'd guess this was because your gaskets are damaged or you're using a much too course grind- I'm inclined to guess the latter. Two pulls=about 14 seconds?
GOD DAM DUDE!! this is AWESOME!! Is there NOTHING youTube CAN'T do????? I don't have the same setup as you but dam, I love espresso and make it every Sat morning... love getting tips and this vid is great.
I think I may have just had my best espresso and that was in Hawaii in a small town on Maui.. ah... memories. The owner roasted the beans that morning, even beat all the espresso's I had in Portugal. there ain't nothing better than a good drink.. just like fine wine.
It's flat. There are varying schools of thought, but one that stuck with me is that the bottom of the tamper should be the same shape as the bottom of your filter basket, which makes sense to me. I can't remember my exact diameter and I can't find my calipers right now, but it looks to be around 51 or 51.5 mm. You don't want it to be exactly the same as the inside diameter of the basket since you need to leave about a millimeter or so for grind to escape as you push down. Happy tinkering!
Nice demo! I have exactly the same set-up (Pavoni Europiccola and Rancilio doserless Rocky grinder). What beans do you use and what grinder setting do you find gives the best crema? Since I just got the Rocky, I'm still experimenting with grind settings (using Vivace Vita beans from Seattle). By the way, I like the thumb-spinning technique for loading the portafilter, and will try it next time.
please, please remove the plate from the machine. In Italy that is a deadly sin. It's also probably against the law.
chiaro7575 3 days ago in playlist La Pavoni
it only took you 7 minutes to get to making a shot....ugh.
ryanfelbinger1 1 month ago
Next time.....On Intervention
inhalefarts 2 months ago
You still grind to fine that is why you machine does not release enough coffee per pull.
talent2k 2 months ago
He drinks way too much coffee! He is Nervous as his hands are moving around doing things he doesnt need and his speaking is really strange, I think he has to have a few months off from drinking coffee1
borisburkhart 5 months ago
Dude, you have way to much time on your hands! Looks good though...:-)
Joedp69 5 months ago
Dude, you have way to much time on your hands! Looks good tough...:-)
Joedp69 5 months ago
your piston seals need replacing,
HomeDistiller 7 months ago
Skin fat bubbles...
knuckles.
skateboardscott 8 months ago
Everyone's a critic. Thanks for showing your technique.
MRRY0703 8 months ago
looks like a good technique. up to the manual press. since I've never used one of those machines. Although I'm reading in the comments that you're doing it wrong, but i guess i'd have to taste it to really judge.. great job! although I wouldn't use metal spoon, try a porcelain one
FrankieFiveAces 9 months ago
so much of what he says consists of his own personal, "quirks" - there is not much evidence for many of his odd assertions.
Over-fussy
mugwumppiggle 9 months ago
You need to use the measuring spoon that comes with the coffee machine.
30 pounds is too heavy.
If you have the correct grind and 8 to 9 grams of coffee for one shot you will have a perfect extraction.
Please note not much liquid come out because you have too much coffee and too cemented in and water cannot break through and extract the oils in the coffee very easily through cemented coffee. Also you are using the double shot dish so yes you can pull twice but should have 2 perfect short blacks.
EuroespressoLaPavoni 10 months ago
just make sure that you used a fresh roasted high quality coffee, put two tea spoons coffee in the cup, add a sugar if you wish stir it with coffee, add boiling water stir it.. and then wait until the bubbles on the top of the surface gone.. and enjoy... don't add a sugar after you add water because it can ruin the taste of the coffee remember to stir it first with coffee so don't use block sugar if you don't want to ruin the taste..
MegaRuvo 10 months ago
All of that damn fuss and you can't even pull the lever correctly. Straight from the la pavoni user manual: Never use two pulls of the lever for one dose of coffee.
farinasa 11 months ago 5
Lol i bought my la pavoni and the water got under the drip cap and it rusted. They repaired it and said it is first time they see it happen.
maciejwrotek 1 year ago
@maciejwrotek
The base is chome not nickle plated.
You need to keep that area dry.
EuroespressoLaPavoni 10 months ago
@EuroespressoLaPavoni So ? the espresso machine is quite expensive, why cant they use some reliable materials ? It is like they did a bathtub not resistant to water LOL
maciejwrotek 10 months ago
@maciejwrotek Thank you for your reply.
I am not an expert in manufacturing of stainless steal but one can only assume that the expense of the base being in stainless steal or nickle plated would be very expensive to produce and it would further add to the end cost of the machines. Also check if your steam pipe and preasure relief vaulve are dripping into drip tray. If you have excessive dripping anywhere after you finish, this means you should change your seals. Hope this is helpful for you.
EuroespressoLaPavoni 10 months ago
@EuroespressoLaPavoni Actually what got under the drip was coffee, my brother must have used the machine and wasn't careful. This coffee dried up and left rust. First i thought it was coffee solids burned into metal, but it could not be scraped so it had to be rust. Burned coffee solids and rust look so similar.
maciejwrotek 10 months ago
@maciejwrotek. He perhaps had no tray at the time and did not clean up the mess. You have 2 options if the base is over rusted you can get a new base or sand back with fine steal wool the rust and paint an anti rust paint in the area to stop it from progressing.The tray will sit on top and you will not see this.
EuroespressoLaPavoni 10 months ago
@maciejwrotek
The base is chrome not nickle plated.
You need to keep that area dry.
EuroespressoLaPavoni 10 months ago
Thank you for taking the time to share what you know about how to get the most out of this machine.
Unfortunately, previous opinions tend to support my theory that the strength of an opinion is usually in inverse proportion to the IQ behind it. "Illigitimi non carborundum."
OhLuckyMan 1 year ago
Thanks for taking the time to share your techniques. Much appreciated!
lovkraft 1 year ago
Double pump? Stirring crema? N00b.
BryceDeuce 1 year ago 2
So basically what you're saying is that, all coffee grinds are equal except some are more equal than others...LOL elongated LOL
ShaggyDo1971 1 year ago
This has been flagged as spam show
I've had it with Starbucks, I'm home only thanks to coffeeloverstipsandtricks (.) com
momentousnation 1 year ago
plus do you know you're suffering from an obsessive compulsive disorder? :D
carlosvg1986 1 year ago 2
you shouldn't tap it on the table with the metal tubes, do it on the side of your table with the flat part of the bottom of the handle
carlosvg1986 1 year ago
Fucking hell !!! What a tosser !! I've had 2 La Pavoni machines for years and I don't fuck about like this, jeez
Spellcheckeronline 1 year ago 2
waat bass du een Ar...... 10min fir ee kaffi,dee geif jo 10 euro kaschten,ofall a.s.w.
paulmcgyver 1 year ago
I think some of the comments are too harsh ... but when you are talking about how to hold your fingers to brush the grounds while using your old dirty rag to wipe the inside of your coffee cup ... you're 'kind of' asking for it.
filmsyncs 1 year ago 3
"on my päääävoouniiie " - " every Coffee particle" XDDDD OMG....HAHAAR. i cant stop laughing..
firefucker110 1 year ago 2
Comment removed
firefucker110 1 year ago
all of this nonsense and he doesn't even mention when his machine is at temperature or pressure... why would that be important, right?
Yarbols 1 year ago
i succeed with a nice crema in a couple of seconds, man...!!!
This is not e science, this is only the makin of a grand espresso...
lol
WetSkin6 1 year ago 11
It's 20 to 30 seconds pulling the shot. Not 3 seconds pulling, wait 20 seconds then do another 3 seconds pull. It's the time required for the water to pass trough the coffee and gather the goodness.
arcoli 1 year ago
also, most importantly, sweet video, i respect a man with a manual machine.
sprocore 1 year ago
hey, you were showing how you spin the basket while dosing, but i was thinking, with that technique you run the risk of the centrifugal force causing the coffee to form a bias toward the outside of the basket, which could cause an uneven extraction. also you were showing that you settled half way through the dosing process because when you tamp, the grounds on the top are more compacted. i thought, the gradual decrease of density from top to bottom is crucial to the physics of proper extraction.
sprocore 1 year ago
This is the best one so far. Thanks for being so patient with your explanation of what you were doing. I found it informative and interesting.
rixcat 1 year ago
I like the idea of showing how to use a Pavoni - however your gay voice meant I couldn't get further than 30 seconds into it. Is it Big Gay Al's big gay coffee adventure? I not sure why you don't talk normally and cut the gay voice you are putting on?
JonnySpeeding 1 year ago
hey, several people make fun of you taking 10 min. to make your "espresso." i enjoyed the video -- and of course it takes longer if you are taking time to explain every step.
markpianoman 1 year ago
It's so necessary to waste so much water? You need to have more ecological awareness.
elbossanovero1 1 year ago
@elbossanovero1 You're kidding, right??
kytodd 1 year ago
I fill it with water, switch it on, grind some fresh coffee, compact it, pull and have a coffee for drinking. I thought I'd try your technique and asked two of friends to confirm or deny if there was any difference. Frankly, the results are it makes absolutely no difference. All the fannying about is only making a difference in your mind.
JonnySpeeding 1 year ago
leave it to some southern redneck to take a 2-3 minute process of making an espresso and into a 10 minute video of "um" "well" "now...a". we're not splitting a ffin atom here tex, its called making an epsresso.
thatcrazypiranhaguy 1 year ago
Get a girlfriend.
EVOcaver 1 year ago
I've just done what you do, two quick pulls, two spoons of sugar and then,wait, UHT cream from a can, eat it with a soup spoon, ah man it like ducking drinking dynamite, I realise now that I am out of my mind, but it's a kind mind, only the coffee died, but it allowed me to live a few minjits longer.
davidoffon 1 year ago
You're off your trolly, which is a good place to start, I was given a pavoni yesterday.
Half way through your video, I went down and made a coffee, it sure tastes great, a bit to strong if anything, Lavazza, if I come back bonkers in a bit you know I overtoast. How much does the machine cost?
davidoffon 1 year ago
ten minutes to make an espresso. there's a reason why it's called espresso!
comac1983 2 years ago 4
@comac1983 exxactly
maciejwrotek 2 years ago
thats funny, but hey it takes time cus he'sexplaning I s'pose. I have the same machine and it takes just 5 minutes to heat the thing up!
javafanskajagskriva 1 year ago
hej, ar du svensk?
comac1983 1 year ago
mm, det stammer!
javafanskajagskriva 1 year ago
If you take into consideration the time to prepare your cup, and grind your coffee the machine should be ready just in time for you.
Excellent video too
snedie69er 1 year ago
Je t'ai langui et je suis sure que tu es expert pour faire du bon cafe apres avoir vu toutes ces videos !
Je t'aime,
Maman.
chris32068 2 years ago
So i just got a post 1999 pavoni, is urs post or pre 1999? how do you get your portafilter to let you spin your basket while grinding the coffee? my basket is in the portafilter pretty tight, Also how big is your basket/tamper? I read everywhere that 51mm is the tamper size for it, but i ordered one off of espressoparts NW as well and it doesnt fit its too big. it doesn't even go in less then half a centimeter before it gets stuck
musicman9897 2 years ago
Comment removed
fields4president 2 years ago
Your tamper shouldn't go down further than half way. You don't want it to go all the way down - what would be the point in that? You do plan on putting coffee in it don't you? You should be putting 14g of coffee in the double basket, or more, and lightly tamping about 5mm to 9mm below the ridge. If you want I can put up a video showing this? Send me a message.
LyndonTCorbett 2 years ago
i didnt say it goes half way, i said less than 5 mm, which is probably just less than an 8th of the way down. anyways i have a friend who has a lathe who was able to very finely trim the sides of the tamper and make it fit just right
musicman9897 2 years ago
Hey please do,
I have only been experimenting with making coffee in this method for a short while and love to get new tips and ideas to help improve my technique
snedie69er 1 year ago
@snedie69er
I've just uploaded two videos that show the "no headroom" technic. Check them out, try it and let me know your findings.
LyndonTCorbett 1 year ago
the centrifugal force elongates the coffee
spencexxx 2 years ago
I didn't say it wouldn't TASTE good....but in terms of being interesting to watch as an instructional/informational video...damn it is painfully slow...and for your information I'd rather drink dishwater than instant coffee - I have a pavoni myself and whilst I don't profess myself to be an expert at making them (like many other wankers seem to do), I make a pretty good one...so thankyou... :-)
MsJendi 2 years ago
PLEEEEEEASE! -I'm glad you are not making a coffee for me..I'd be over it before I got it!
MsJendi 2 years ago
this is a good video of making a good shot of espresso, MsJendi should probably just stick to instant
toucandiy 2 years ago
Hi there! We do have a pretty similiar approach trying to make the Pavoni spit out some drinkabIe liquid! I have the mahogany LussoLegno-model with the right hand side steam nozzle. I don't know if you have that on yours but this is how I do it: Put in portafilter, let heat up machine for about 20 mins. Pour water in cup, boil it using steam nozzle, grind coffee, put in filter, tamp, put everything in place, pull lever, leave for 15 (!) secs, lay hand upon, gently pull down (takes app. 10 secs!)
utterotter 2 years ago
The video is great except the coffee is either a bit too fine or too much coffee in the porta filter. Also over tampering is not required if the grind is correct.
This is why the coffee comes out just a little too slow when the lever is lifted.
You should use a measuring spoon to get a more accurate dossage as guessing with this grinder is hit and miss and not guarranteed success every time.
I reccoemnd the La Pavoni JL Jolly grinder.
It is the perfect partner for this machine.
Bindi7 2 years ago 2
is it possible to install a steam pressure guage onto a La Pavoni lever machine that comes without one?
musicman9897 2 years ago
Hi yes you can.
I have a Europiccolla 70s model that has a presure gauge, which was put on by my husband about 10 years ago.
My machine is still working well and is 32 years old.
The preasure gauge is not really needed on a Europiccola. How old is your machine?
Bindi7 2 years ago
Ciao bambino! That's all folks! lol.....
flojogrande 2 years ago
I was also in the Service stationed in Naples/Rome and Andalucia, Spain I am very familiar with the Cafe's in Italy and in Spain. They drink the same stuff.((Expresso)) Un Cortadito, Capuccino, Latte, Carajillo (also with liquor in Spain like Conac), Machiato, Cafe Correcto!(with Sambuca) Commercial Machine I saw the most were Faema and Delonghi
flojogrande 2 years ago
1.I could make a knock box out of an old Motorcycle or car piston. 2.Don't use hot water from the tap. It's fine if your taking a hot shower and not drinking it. Calcium & impurieties develop in hot water heater. Go with the cold water let the machine do it's thing. La Pavoni's are faster than most expresso makers. Go with purified drinking water. This guys guest fell asleep waiting for their shot of expresso. Been drinking and making it since I was 6-7 y/o. I'm Cuban! I'm in my 40's now.
flojogrande 2 years ago 2
nice. i just bought a la pavoni and this was really helpful. thanks a lot!
braunaaron 2 years ago
bro nice video. You need to keep in mind to brew immediately after you fit the portafilter into the grouphead as it can burn the coffee just sitting thea.
anudude 2 years ago
It's a fckin cool tutorial.You are great man.
Szeleb 2 years ago
This comment has received too many negative votes show
WTF you gay fukking noob
assessen 2 years ago
i agree
this guy is a complete cock smuggler
goobertay 2 years ago
That's just wrong
dashwerks 2 years ago
His username should be "DrinkinDoody" because that's what the shot looks like..... shit.
I will say he is very technical, but hope like hell he doesn't go through all that as part of his normal daily routine. Imagine him trying to crank out 4-5 shots...... Later!
spro745 2 years ago
ahm..
Can you make video`s without 1`000`000 ahm`s???!
Breitbild 2 years ago
Damn sure does say it ALOT doesn't he....... maybe his next video will have more. Later!
spro745 2 years ago
This comment has received too many negative votes show
What a fucking tosser, all that boloxology for 1 coffee ,hey fag cancel that espresso and just give us a cup of tea instead, YOU DONKEY !!!!!!!!!!!!!!!!
TAD1960 2 years ago
nice job Can you tell me whats was the deal with the 2 pulls whats matters a couple people were saying somethig I don`t know anything, ,this must be a better way then the presure coffee maker?Or would be using that ???
twochaudio 3 years ago
no seas mamon, compra soluble
al312000 3 years ago
Jesus Christ, all this purism and unnecessary perfection and then you go and pull the lever twice.. seriously. That's just bad and wrong.
dergitarristde 3 years ago 3
that was my impression as well.
liverbitz91 3 years ago
Mighty fine - well shucks now what have we here a yank lecturing the whole planet on how to make an espresso. This kind reminds me of your foreign policy.
jamesadams2717 3 years ago
THAT is so funny and TRUE! (and I'm a yank)
crgreenwell 2 years ago
very informative!
54spiritedwill54 3 years ago
This is how instant "coffee" became popular. Just do it for Pete's sake, it's really not that difficult with a Pavoni!
dmvillaret 3 years ago 3
Theres me thinking 'Party Political Broadcasts' were agonising!
Veloceptor 3 years ago
never waste a good shot
luongdung 3 years ago
Hey man, thanks. This was great help for me. I actually managed to get a really nice crema. And it tasted really good. I think the trick was to pull the level twice like you did. My grinder probably isn't half as good as yours, so I guess you shot tasted better than mine. But again, thanks!
erikjarl 3 years ago
mate i have had three coffees buy this time,
fishinglizard1972 3 years ago
he should constantly wipe the dribble coming down his chin, OCD
fishinglizard1972 3 years ago
+1000
dashwerks 2 years ago
or u can go and buy an expresso for a bout £1.50 works for me
heinzy23 3 years ago
how many bars is your machine at??
tonkeykleist 3 years ago
you forgot to mention you can only do this on a solstice and the planets in the solar system must be aligned, or else the espresso will be off.
itskub 3 years ago 23
For an even fresher espresso experience you can also first remove internal bodily coffee residue by peeing your first cup of espresso, your next cup will then be pure enough for regular consumption.
LilaMae217 3 years ago
LOL!
hudsterboy 3 years ago
Elongated particles??? what does happen is that due to the centrifugal forces the particles go to the side walls, these forces are not large enough for deforming the particles, what could happen is that the density is higher near the wall, but again anyway you press it so it distributes everywhere, and well if you want to remove the excess don't use the hand because it is far not a regular shape, use a knife, but maybe you dont want the metal to oxide the beans, use a wooden or ceramic one =)
cano3d 3 years ago
you are very professional.
johnnytsang0 3 years ago
Monk makes espresso...
Good video but a little too OCD...
hincha1 3 years ago
Very thorough stuff, thanks. After playing with two simple espresso "machines" of my own I have been using French press (not an espresso machine, of course), because it's easier and I like the taste more.
tomihasa 3 years ago
Damn, never seen one of these in use before - after watching this video I suddenly know why no one uses them...
Don't take this the wrong way but that is just a serious waste of time and what was that about having to wait for the machine to cool before you can pour more water in !?
Domobar with a e61...
skovnissen77 3 years ago
Nice video and all; shure everybody recognizes the enthusiasm about a good shot. But 'elongated and horizontal' particles?? Come on...
mathjoha 3 years ago
I lived in italy for over 3 years and have to say that it is not an insult for an italian to make coffee at his home and further north american are relegated to making coffee in their homes as there is NOWHERE (esp with the block by block convenience) to get decent espresso OTC.
Good video; great to see someone passionate about the art of coffee.
SonofTuscany 3 years ago
skin fat bubbles? lol
ryanas 3 years ago
Hey, I know espresso is something of a pain to make, but I don't remember it being THIS ritualized! :o
SpikeJonze 4 years ago
Thanks for the video. I've been wanting to see a pavoni in action. Know one I know has one, and I've heard they're difficult to learn on.
Anyhow, props to you! Some people just like to hate on everything when they have nothing to contribute themselves.
lbeams 4 years ago
i saw ur review of the tamper on amazon!
luongdung 4 years ago
Dude, we have the same Pavoni and you are way OFF Base!!(Prounounced "Paw-Von-knee")READ THE MANUAL. You don't draw a shot by pumping two times! duh.
*Leave 1/4" of room in the basket for the water to fill it.
*Prepump up and down almost all the way 3 to 4 times, then leave it in the UP position (20 seconds) wait until the liquid starts to drip into your cup.
*Then SLOWLY..did I mention SLOWLY? pull down and draw a shot.We use the sink to dump out our grounds..makes less of a mess too.
Smileyeyepie 4 years ago
This technique is very interesting. I've just bought a Pavoni and it's made superb coffee right from cup one. I didn't need to acquire much skill, just followed this video and then did it my own way. I will try your pre pumping method and who knows I might do my own video on here and see if anyone thinks it's a better or easier way.
whispertread 3 years ago
making too much of a good thing. Oxidation seals in the flavor so no need to clear shoot. Dont warm up cup, as it will degrade flavor. Coffee tastes better when very hot inot cold cup.
gstraitman 4 years ago
dude ! u talk tooo much and tooo slow ! u got stop smoking those things !
brossmania 4 years ago
Nice video. Watching people do this with whatever technique or gear is always educational.
diverdan00 4 years ago
The saddest thing about this clip is the date it was posted. Didn't you have any friends to share Christmas with?
scrumpymanjack 4 years ago
maybe he shot this a while ago, but forgot to put it on, so he decided to put it on as a present, or something...
NijelBoswell 4 years ago
Yeah, or maybe you're just being kind.
scrumpymanjack 4 years ago
or maybe youre being rude...
NijelBoswell 4 years ago
Maybe. But I don't think so.
scrumpymanjack 4 years ago
Shut up man! dont spam this guys video... maybe he did do it on christmas, maybe he didnt... He probably wont respond to it! if youve got a complaint SEND HIM A MESSAGE!
NijelBoswell 4 years ago
o dio! this movie is shit, i could just imagine if this clown was the barista in my coffee shop, my clothes would have been out of fashion by the time he finished making it.
Cucci69 4 years ago
Because your coffee bar has an automatic .
watchung1 4 years ago
LOL ... Un accento che avete per "La Pavoni" ... hahahaha
I love how you say Pavoni - "I am going to demonostrate how I make coffee on my PAVOENEEEEE" LOL
transwired 4 years ago
Crema? What crema? This amateur confuses dark concentrated coffee for crema.
eisenhowernixon 4 years ago
LOL!
houseofchintz 4 years ago
Just like a yuppie to suck all the soul out of something that another culture holds dear and reduce it to stereo instructions. Maybe you can give us your step by step on taking a crap and wiping. Something tells me you've got a 12 step program for that too. Jesus. Fucking ponderous! And you wonder why the world hates us.
bobbelheadedmidget 4 years ago
true...good point. I don't know what I was thinking. I'll just stick to driving my car to strip malls, eating fast food and high-fiving everyone. Learning from other cultures is a complete waste of time.
sherpadoody 4 years ago
Learning from other cultures is great, but it should be done right. The problem that Americans have is greed, materialism and excessive need of luxury and that itself ruins the essence of cultural learning. Any so-called material thing that you want is merely a symbol: you want it not for itself, but because it will content your spirit for the moment (hence making of this video).
transwired 4 years ago 2
Very well put.
bobbelheadedmidget 4 years ago
wow, your so cynical I can feel it coming through the screen. lighten up. my uncle developed an ulcer from stress and now he pees sideways.
lemonadegrave 3 years ago
lemonadegrave, I but your uncle pees sidways right into your mouth where you like it!
pr0n3 3 years ago 2
This comment has received too many negative votes show
your a faggot.
lemonadegrave 3 years ago
What do you mean "other" cultures. You make it sound like we have one. The only "culture" we have is consumerism. Something tells me you're a programmer, so just stick to that. And believe me, you don't think you fit the "typical" American mold, but you do. And will more as time goes by.
bobbelheadedmidget 4 years ago
You're the one that originally said "other cultures" in your yuppy comment. I'm sorry to have caused such a bitter reaction from you. What you need is a nice shot of espresso and some programming classes.
sherpadoody 4 years ago
I noticed in your video you don't have a coffee roaster, I think you should get one - also maybe start growing coffee beans in the backyard... Why stop at 10 minutes when making espresso? More time is needed...and you can also post 20 videos 10 minutes each on the whole process...
transwired 4 years ago
Don't pay attention to this guy. Of course you need dedication and experience to produce good espresso and of course, with the proper technique you can do much better than most cafés either in Italy or anywhere else in the world.
A single comment, only. Rancilio is Italian, not Spanish, so it is pronounced with tsh, not s.
esprexxo 4 years ago
Americans are such smart asses! This guy with La Pavoni, as a kid his house probably didn't smell of espresso -- he didn't learn it from his father, he read about it on Internet. That's why he buys everything most expensive from La Pavoni, $50 tamper, grinder, knock-box... In Italy it's an insult to drink espresso at home, why make it at home when any Café makes over 1,000 espressos a day -- I think the answer of how 1,001 espresso tastes is evident
transwired 4 years ago
That la pavoni is not very expensive, actually. And there are many, many Italian espresso bars that make horrible espresso. The mark of a terrible, pretentious espresso bar in North America is any bar that uses Italian beans. They are inevitably stale, but the idiots in NA assume that they are good because they're "Italian." NA artisanal roasters like 49th Parallel or Intelligentsia make a product better than anything Italy.
furrycanuck 4 years ago
Americans are such smart asses! This guy with La Pavoni, as a kid his house probably didn't smell of espresso -- he didn't learn it from his father, he read about it on Internet. That's why he buys everything most expensive from La Pavoni, $50 tamper, grinder, knock-box... In Italy it's an insult to drink espresso at home, why make it at home when any Café makes over 1,000 espressos a day -- I think the answer of how 1,001 espresso tastes is evident
transwired 4 years ago
You know, you're right. Let this be a lesson to everyone. Nobody, and I repeat, nobody is allowed to enjoy or experience anything which is not taught to them from their fathers. Even using youtube or the Internet, both of which surely originated in the Old Country.
sherpadoody 4 years ago
Now you are being silly - your approach to making espresso is wrong it is a process that shouldn't last more than 1-2 minutes. You pay attention to wrong details and you do it purposelessly and you should know better - Purposeless activity may be a phase of death...
transwired 4 years ago
I'd say we're both being silly. The purpose of the video is to explain how I make espresso with a La Pavoni machine. It's been a long learning process for me to get to where I can make an espresso that I really like on this machine. I thought it might be helpful to others. Believe me, I don't describe it like that everytime i make a shot. If you'd care to share the details which I should have focused, maybe I can learn something from you.
sherpadoody 4 years ago
LOL!
One5thOfWhiskey 4 years ago
how did your house smell of espresso if it's an insult to drink espresso at home? It just doesn't make sense...
sherpadoody 4 years ago
my father was roasting coffee - we use coffee for some cakes, when you dry figs in a liqueur (special autumn cake in Rome) - and almost every house in Rome has a downstairs Cafe. We really rarely drink it at home - we just cannot make such a good coffee it is impossible.
transwired 4 years ago
I will back up the above statement made by transwired. Just coming from Rome, every ten feet there is a caffe. The best cappuccino I had was at Ciardi Bar Pasticceria on Via Cavour and every morning it was packed with locals.
LyndonTCorbett 2 years ago
TOOOO much show! A little less conversation, give more espresso please!
adrito70 4 years ago
I found that VERY interesting.
Thank you.
Malakaneekeenizzle 4 years ago
Hi there.
If you are in Sydney Australia and need to see a real demo on the La pavoni range of machines and on the art of coffee making,
Euroespresso does free live demos every 1st Sat of the month in their coffee house in.
Bindi7 4 years ago
hi bindi7 where?
Bindi7 4 years ago
Annandale
Bindi7 4 years ago
Its not very hygienic, he touchs the coffee with his fingers and "cleans?" the tamper in his pants.......Incorrect
du212 4 years ago
I do this all day as barista, ahah, never had problems. everybody does it.
djn1kon 4 years ago
you're probably right. certainly the 206 degree water is powerless against the mighty evil of the pantalones.
sherpadoody 4 years ago
lol
du212 4 years ago
Me Fa ridere tanto che in America fare un espresso e una cosa tan importante. In italia lo facciamo tante volte al giorno tanto migliore e sin tanto Show!
Che Cazzo!
CaffePrada 4 years ago
FYI, a proper tamp is usually considered to be one hard tamp at ~30 lbs, followed by a twist, a tap, then light twisting polish. Yours is somewhat backward, but if it ain't broke...
thefleck 4 years ago
Hi there
It does look like the lever is going down very fast...
I got the same LaPavoni.
Koby
koby2160 4 years ago
thanks for the feedback
sherpadoody 4 years ago
1. Agree with clint on the filtered or bottled water. Based on your excellent presentation I doubt that you use slop-sink water but you didn't mention it.
2. When you struggle to put your portafilter back in the machine and bounce it around you're messing up your tamp. This could cause an uneven press.
3. Introduce yourself at least smile into the camera for a sec it would be nice to know what u look like.
Great vid tho I learned a lot!
dorsiflector 4 years ago
Yeah, i'm not sure where the tap water comment came from. I've always used filtered water. If you're really curious about what I look like, I have another video on youtube.
sherpadoody 4 years ago
You might get better results or at least need less maintenance if you used filtered water heated in a pot/kettle instead of tap water from the water heater.
clintpatty 4 years ago
This has been flagged as spam show
WOW u took 10 min 2 make a cup coffee. u waisted 10 min of my life.
cool coffee maker.
ajmernone 4 years ago
Good job.I love your passion for the little details that,in the end,really make a difference.Not so sure about turning the filter while grainding.But anyways,thanks a lot.
olinowetz 4 years ago
When I've seen demos of this machine or a Cremina, which is a higher-end springless lever, the pull (or "push") is much slower than what you do here- your piston seems to come down with almost no effort. I'd guess this was because your gaskets are damaged or you're using a much too course grind- I'm inclined to guess the latter. Two pulls=about 14 seconds?
furrycanuck 4 years ago
Since when is extensive knowledge and attention to detail considered symptomatic of Obsessive Compulsive Disorder? Idiot.
Excellent video! Very informative.
aeliseb 4 years ago
thanks, very informative!
clovismcpony 4 years ago
GOD DAM DUDE!! this is AWESOME!! Is there NOTHING youTube CAN'T do????? I don't have the same setup as you but dam, I love espresso and make it every Sat morning... love getting tips and this vid is great.
I think I may have just had my best espresso and that was in Hawaii in a small town on Maui.. ah... memories. The owner roasted the beans that morning, even beat all the espresso's I had in Portugal. there ain't nothing better than a good drink.. just like fine wine.
drink up!
arglebarglefoofara 4 years ago
OCD
hcrubio 4 years ago
thanks for a great tutorial. I am new to this, but having a great time. What is the size of your custom tamper? flat or convex?
kenmullen1966 4 years ago
It's flat. There are varying schools of thought, but one that stuck with me is that the bottom of the tamper should be the same shape as the bottom of your filter basket, which makes sense to me. I can't remember my exact diameter and I can't find my calipers right now, but it looks to be around 51 or 51.5 mm. You don't want it to be exactly the same as the inside diameter of the basket since you need to leave about a millimeter or so for grind to escape as you push down. Happy tinkering!
sherpadoody 4 years ago
nice video. I assume that your coffee machine is one of the best and most expensive, isn't it?
axlpam 4 years ago
A very usefull video, man! Thanks!
lukaszcom 4 years ago
Nice demo! I have exactly the same set-up (Pavoni Europiccola and Rancilio doserless Rocky grinder). What beans do you use and what grinder setting do you find gives the best crema? Since I just got the Rocky, I'm still experimenting with grind settings (using Vivace Vita beans from Seattle). By the way, I like the thumb-spinning technique for loading the portafilter, and will try it next time.
xistr 5 years ago