@SignoreMassimo Please look up a video entitled: Espresso, Intelligentsia. Intelligentsia is well known for using Arabica, never Robusta, and the Barista is able to produce a beautiful shot with the proper effort to craft an amazing shot. I'm sorry if I came across harsh but I was interested in this machine for myself and I wanted to see if it could pull a good shot. I was just disappointed.
@Pariah4Bedlam Thank you for the tip. I'll look it up. Don't worry, It wasn't me pulling the shot in this clip, I just felt the urge to defend whoever it was :) since , as you said, the La Pavonis are incredibly tricky to operate properly. I was also thinking of getting a La Pavoni but I figured a Ponte Vecchio would be better for me since it creates the pressure with a spring in the brew head and you don't need to worry whether you always push the lever down powerful enough and gradually.
wow, terrible dosing, coffee that wasn't ground fresh and had been sitting there god knows how long, using a terrible tamper, that crema you are so proud of is a poor blonde color indicating an under extracted shot, your milk foam was bubbly and definitely not smooth, bad instructional video
@Pariah4Bedlam In my opinion there are way too many factors, that could have influenced the colour of the crema.Many 100 % arabica beans produce a very light crema. How do you know when the beans were ground?He could have ground them just before he started the cam and even if the ground coffee had been sitting there for half an hour it is still good for a nice espresso although it might not be the absolute optimum. I admit the foam is rubbish but your critiquing a little harshly don't you think?
@SignoreMassimo I may have been a little critical of his methods and the end product but I stand by what I said. I agree that there are way too many factors but there are definitely steps that can be taken in order to pull a better espresso. You are correct that I do not know when the coffee was ground but chances are well before he started the camera. Arabica beans do produce a lighter crema but he could have dialed in the coffee better before starting the video.
first of all, i dont wanna be anal about coffee making , cause i know it's personal preference afterall. May i ask if it's your preference to pull the shot in such a short period of time ? it was merely a 10 seconds extraction. i do a 25seconds pull w/ my europiccola with much finer grinds than what seems to be yours. again, there is no right or wrong on this. just wanna know if that's your preference. cheers. see my video for my pull.
@klarinetta Once truly mastered, which takes several months of regular use, the Pavoni is capable of making a perfect ristretto shot. It is truly worth all the effort and is, IMO, the best "bang for the buck" machine for any serious straight up espresso fan.
For ristretto shots the Pavoni can meet or even beat any espresso pulled from any other machine at any price range.
It's impossible to pull a perfect one every time as it's a manual machine with no temp control, but that's the fun!
@SignoreMassimo Please look up a video entitled: Espresso, Intelligentsia. Intelligentsia is well known for using Arabica, never Robusta, and the Barista is able to produce a beautiful shot with the proper effort to craft an amazing shot. I'm sorry if I came across harsh but I was interested in this machine for myself and I wanted to see if it could pull a good shot. I was just disappointed.
Pariah4Bedlam 1 month ago
@Pariah4Bedlam Thank you for the tip. I'll look it up. Don't worry, It wasn't me pulling the shot in this clip, I just felt the urge to defend whoever it was :) since , as you said, the La Pavonis are incredibly tricky to operate properly. I was also thinking of getting a La Pavoni but I figured a Ponte Vecchio would be better for me since it creates the pressure with a spring in the brew head and you don't need to worry whether you always push the lever down powerful enough and gradually.
SignoreMassimo 1 month ago
wow, terrible dosing, coffee that wasn't ground fresh and had been sitting there god knows how long, using a terrible tamper, that crema you are so proud of is a poor blonde color indicating an under extracted shot, your milk foam was bubbly and definitely not smooth, bad instructional video
Pariah4Bedlam 2 months ago
@Pariah4Bedlam In my opinion there are way too many factors, that could have influenced the colour of the crema.Many 100 % arabica beans produce a very light crema. How do you know when the beans were ground?He could have ground them just before he started the cam and even if the ground coffee had been sitting there for half an hour it is still good for a nice espresso although it might not be the absolute optimum. I admit the foam is rubbish but your critiquing a little harshly don't you think?
SignoreMassimo 1 month ago
@SignoreMassimo I may have been a little critical of his methods and the end product but I stand by what I said. I agree that there are way too many factors but there are definitely steps that can be taken in order to pull a better espresso. You are correct that I do not know when the coffee was ground but chances are well before he started the camera. Arabica beans do produce a lighter crema but he could have dialed in the coffee better before starting the video.
Pariah4Bedlam 1 month ago
@Pariah4Bedlam I Agree! I guess you have a point :)
SignoreMassimo 1 month ago
Hello... What's the other rod-like structure alongside the steam wand?
Thank you.
Lavenderblue333 3 months ago
first of all, i dont wanna be anal about coffee making , cause i know it's personal preference afterall. May i ask if it's your preference to pull the shot in such a short period of time ? it was merely a 10 seconds extraction. i do a 25seconds pull w/ my europiccola with much finer grinds than what seems to be yours. again, there is no right or wrong on this. just wanna know if that's your preference. cheers. see my video for my pull.
nylchan 9 months ago 2
@nylchan I've heard many many times that this machine is best used to make ristretto.
klarinetta 9 months ago
@klarinetta Once truly mastered, which takes several months of regular use, the Pavoni is capable of making a perfect ristretto shot. It is truly worth all the effort and is, IMO, the best "bang for the buck" machine for any serious straight up espresso fan.
For ristretto shots the Pavoni can meet or even beat any espresso pulled from any other machine at any price range.
It's impossible to pull a perfect one every time as it's a manual machine with no temp control, but that's the fun!
desertkoi 4 months ago
Comment removed
desertkoi 4 months ago
Looks like a lovely machine.
SuperSparkyMark1 11 months ago