La Pavoni Pro lever resistance problem - Page 2

[trix]

Ok, my husband just tried it with some pre-ground espresso...he got resistance and produced more crema than I had been able to get...hey, maybe it is just me. Well, actually it is looking like you guys are right that it is probably the grinder. He did tamp it that time.

He is trying it again but with no tamp.
Again he got resistance. He said it wasn't as much as when he tamped...but still more than before.

Maybe tomorrow I'll have him try it with his fresh home roasted coffee.

I suppose it could be adjusting the grinder, trial and error. I can't visually see a difference and it feels evenly and finely ground.

[mayhew]

We've only choked the machine once shortly after getting it...and not since. Without getting any resistance how would I be able to choke the machine?



Lucy

That's the point and why we pretty well all think it's the grinder.

The only thing that offers resistance in the machine are the grinds.

For reference, I just pulled my piston apart, cleaned and lubed it. The lever offers zero resistance on the way up and actually gets sucked back down w/o a PF in place.

[mayhew]

Go with a refurbished Baratza. The bottom of the line is really nice and the middle of the line is all you'll need untill you decide to make the jump to the $300. Unfortunately there's a big gap between something like the Baratza's and the entry level Rocky's or Gaggia's.

[trix]

Do you mean the Virtuoso model?

[mayhew]

http://www.baratza.com/comparison.php

Get the Plus. It's got all the features you want and a pretty low price. You can get a refurb for $100. I've found their customer service to be some of the best I've ever experienced.

[timo888]

As far as the lever being in the up position while at rest: mine always seems to be in the up position at rest. I am pretty sure that the lever goes to the up position on it's own as it cools after use...at least I don't remember putting the lever back up. I'd have to go back and put it down later then it probably won't go back up.

I have been using the single basket though I have also experimented with the double basket. Though I don't always weigh...I have weighed the doses.

The spent puck looks fine...no channeling...solid when I knock it out. Whereas on our inexpensive Delonghi pump machine the puck is always soupy...
Also, I am able to remove the portafilter rather soon after the pull without any sense that it will spit...not much pressure left at all.

Could it be that I am not letting the pressure build enough? The pressurestat reads between .9 and just at the 1.1 or right at the last of the green and just before the red starts.

Do you need to bleed the so-called false pressure when the machine first shows it is ready? When the machine shows ready, turn on the steam tap for ~5 seconds, let the gauge drop down, and then close the tap and wait for pressure to build again.

Regards
Timo

[timo888]

Here are some grinders in the $250-$325 range:

Ascaso I-1
Cunill Tranquilo
Nuova Simonelli MCF or MCI
Rancilio Rocky

But before you buy, make sure your coffee is no more than a week old post-roast *(you mentioned husband did home roasting but perhaps we should not assume it is that fresh?) Stale coffee can present the symptoms you've described.

Regards
Timo

*up to two weeks can be ok -- depends on the depth of the roast

[timo888]

I suppose it could be adjusting the grinder, trial and error. I can't visually see a difference and it feels evenly and finely ground.

You said earlier that the grinder was at its finest setting.

[trix]

Do you need to bleed the so-called false pressure when the machine first shows it is ready? When the machine shows ready, turn on the steam tap for ~5 seconds, let the gauge drop down, and then close the tap and wait for pressure to build again.

I always do bleed off the false pressure.

I ordered a refurbished Baratza Virtuosa today. They didn't have a refurbished Maestro Plus.

Then I saw a fairly new Rocky on ebay...oh well...I suppose it is too late to try for that one.

My husband's home roast is fresh. He usually roasts enough for a week or so...depends on how much he gives away.

Maybe I'll ask Baratza to calibrate the grinder for fine...for espresso....to hopefully insure that it will work with the LP.

[mayhew]

Maybe I'll ask Baratza to calibrate the grinder for fine...for espresso....to hopefully insure that it will work with the LP.

I had a Starbucks Solis for several years that worked fine out of the box. I replaced it with a refurb'ed Plus that works just great too. I only use the settings between espresso and 4 clicks coaser for my LP, although I tamp. Still, you could easily clog an LP with one at the finest settings.

[trix]

Thanks for the input re-grinders. I canceled the order for the Baratza Virtuosa and sprung for the Rancilio Rocky Doserless on sale for $279 free shipping and no tax. I hope I made the right decision and that it will last a few years before we'll want/need to upgrade.

I don't know if I'll have a better chance at success with the LP with it or not...but I hope there will be considerable improvement over the Pe De Dienes manual grinder. At the new grinder should be one more thing to rule out.

I don't know if there is really that much difference between what I'll get with the Rocky...maybe a little less plastic around the burrs.

I guess if this works I'll put the Pe De for sale on ebay to help defray the some of the extra cost.

I'll update when we've tried it out.