My New La Pavoni

[flttrainer]

I just received my La Pavoni Europiccola in the mail tonight. I pulled my first shot and goofed it up along with frothing the milk. It was still better than Starbucks! So much to learn. Merry Christmas to all!

[srobinson]

I try to push that frustrating first day with my Pavoni far out of my memory, but flashbacks come back every now and then. Just hang in there and read a lot. The nice thing is that unlike golf, your progress usually goes in one direction...better. Plenty of guys here to help you....and as you said..when you are really frustrated, go order a triple from the mermaid and feel good about yourself.

[MikeR]

I am eagerly awaiting delivery of a new La Pavoni Professional-16. My experience with espresso is just a year with an entry-level Briel Chamonex that has already cashed in its chips. It breaks my heart to have to upgrade.
I currently use a Solis Maestro plus grinder.
So I have two questions to pose:

1. What size portafilter basket do the new la pavoni's come with? Every forum around says--get a "real" tamper--not the plastic piece of junk that comes with the espresso machine.

2. Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

I believe I'm up for the challenge of learning how to properly use a lever espresso machine. At the same time, I'm not a glutton for punishment in trying to make inadequate tools work. Comments?

[cannonfodder]

I am eagerly awaiting delivery of a new La Pavoni Professional-16. My experience with espresso is just a year with an entry-level Briel Chamonex that has already cashed in its chips. It breaks my heart to have to upgrade.
I currently use a Solis Maestro plus grinder.
So I have two questions to pose:

1. What size portafilter basket do the new la pavoni's come with? Every forum around says--get a "real" tamper--not the plastic piece of junk that comes with the espresso machine.

2. Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

I believe I'm up for the challenge of learning how to properly use a lever espresso machine. At the same time, I'm not a glutton for punishment in trying to make inadequate tools work. Comments?

The new model 'millennium edition' uses a 51mm tamper; the older units use a 49mm. Can not comment on the Solis Maestro, never used one but both my Gaggia MDF and Mazzer will choke it but the Mazzer is in a different class all together.

[flttrainer]

I am eagerly awaiting delivery of a new La Pavoni Professional-16. My experience with espresso is just a year with an entry-level Briel Chamonex that has already cashed in its chips. It breaks my heart to have to upgrade.
I currently use a Solis Maestro plus grinder.
So I have two questions to pose:

1. What size portafilter basket do the new la pavoni's come with? Every forum around says--get a "real" tamper--not the plastic piece of junk that comes with the espresso machine.

2. Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

I believe I'm up for the challenge of learning how to properly use a lever espresso machine. At the same time, I'm not a glutton for punishment in trying to make inadequate tools work. Comments?

They use the 51mm basket. I read somewhere on this forum that someone ordered a 51.5mm tamper from Red Barber. I also use the Solis Maestro Plus. I haven't pulled enough shots yet to know how the Solis handles the pavoni's needs. From what I have read it will suffice until you feel the need to upgrade.

[bill]

Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

Mike,
I bought the Solis Maestro to use with a La Pavoni Ambassador. It's a good grinder and I still use it daily for my french press. The problem I had with it was that the adjustments were too coarse and I wasn't able to fine tune the grind for the Pavoni. Hope this info. helps you.
Merry Christmas!

[flttrainer]

Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

Well, so far I have choked my pavoni everytime with my solis. I am still trying to find the right setting. So, at least I know the solis can grind coffee too fine for the pavoni.

[flttrainer]

I bought the Solis Maestro to use with a La Pavoni Ambassador. It's a good grinder and I still use it daily for my french press. The problem I had with it was that the adjustments were too coarse and I wasn't able to fine tune the grind for the Pavoni. Hope this info. helps you. Merry Christmas!

What grinder did you end up buying to replace your solis?

[bill]

What grinder did you end up buying to replace your solis?

It's a long story, but to sum it up quickly I had the idea of setting up a mobile espresso bar. To this end I purchased a commerical lever machine and a Nuova Simonelli MDX commercial grinder. The espresso machine is still setting unused in my garage and I'm using the grinder for my Riviera. Although it works great, it's really overkill for home use and I can't really recommend it for that.

[KarlSchneider]

I am eagerly awaiting delivery of a new La Pavoni Professional-16. So I have two questions to pose:

1. What size portafilter basket do the new la pavoni's come with? Every forum around says--get a "real" tamper--not the plastic piece of junk that comes with the espresso machine.

2. Is my current grinder--the Solis Maestro--up to the task for decent quality espresso?

Hi Mike,

Welcome to the group! Great choice! I am also thrilled to see the Ohio Lever Cabbala keep growing.

On your grinder my experience with a Maestro is that it will work just fine. However mine did not last a long time. So, I recommend using the Solis as long as you can. Then get one of the "big 3" discussed in Dan's grinder review. I suspect my Mazzer will outlive me.

[MikeR]

Thanks for the portafilter size answer and advice on grinders.
My experience with the Solis Maestro so far is that it is great for drip and French press but susceptible to clogging when grinding for espresso. Some tips I've learned so far: Use an unwound paperclip (and a few raps with my hand) to clear the horizontal chute between the fins and the drop chute for grinds. I also use a 99 cent denture bristle brush on the burrs to really make'm clean.
I use this routine 1-3 times per pound of coffee. I can live with it until the urge to upgrade (currently thinking Mini Mazzer E) becomes intolerable.

I plan on claiming a LMWDP number as soon as my la pavoni is in my kitchen and I've pulled a drinkable shot.

[Walter]

They use the 51mm basket. I read somewhere on this forum that someone ordered a 51.5mm tamper from Red Barber.

That probably would be me.

IIRC Paul L reported first that Reg Barber - after sending them his basket - made him a 51,5mm tamper. 51,5mm was also the diameter I measured for my basket and thus I ordered me one from Reg Barber in that size too. I just got it this morning and I must say it couldn't fit any better into my baskets.

Tamping with that piece of plastic was a bit of a pain i.d.a., whereas it's not an issue anymore...

[Paul L]

Hi Guys and Season's greetings to all. Absolutely correct about the RB Walter, I'm sure it's not the only decent one around but it is good and the fit is perfect as you've now found. Personally I like the flat bottom and on the flat/concave/convex argument, well flat just seems to work with a Pavoni.

For anyone wondering whether to get a better tamper or not I would say that a solid, weighty, tactile perfectly-fitting tamper is hardly a necessity in the scheme of life but for a day-in, day-out coffee ritual based on minute adjustments and accurate repeatability it certainly feels like one of life's little luxuries and simply feels right. Spend weeks with the thin, light, plastic or metal types as we all do then try a proper tamper and you'll understand why we bother. Does it make for superior results? Hell, I don't even care, it's a feelgood factor even if not.

I like the fact that the RB I went for is the type with the separate handles and bases on a screw thread so there's no reason to discard it along the way as you change or add machines or want different aesthetics. Change the handle and change/add bases to taste.

[flttrainer]

I ordered a new RB tamper the other day for my pavoni. Should be here sometime soon I hope. The plastic thing is getting on my nerves. It is way too small!

[jgray]

And I love it. Although I'm having trouble with producing enough presure with the lever pull. Has anyone else had the same problem? I think that it may be that crappy tamper they gave me. Or perhaps the grind is off.

Thank you.

[chopinhauer]

To get more pressure with the lever pull, I suggest you do three things. First keep grinding finer till you get some pressue, the right amount takes practice. Second, make sure you preinfuse for at least 7 seconds. You do this by holding the lever in the up position for that time before pulling the shot. And third, prime the pump. By this I mean, bring the lever down after 7-10 seconds, and then immediately up again and then down again. This should both increase the resistance, and thus the pressure, and ensure you get a good amount of water into the group head for a plentiful shot.

Hopefully, this helps. Once you get the tamper, all the above steps will be even easier. I use a Reg Barber tall bubinga and it does the trick.

Robert

[Vienna]

Hi MikeR
This is the combination I use for over a year now, and am quite happy with it.
NOW.
But: At the beginning I didn't get any drinkable result out of the two of them.
I have the Solis with the little button in front where one can grind directly into the head - think it's number 177.
There is another -older- type, without this button - think its number is 166.
In a forum I found out, that 177 (with button) cannot grind so fine than the older model.
Also in a shop in Vienna they told me NOT to take the newer 177 as it grinds too rough for a Pavoni, but it was too late, I had it already.

So I wrote to Solis in Switzerland about the problem, and they told me they knew about the it, and a little repair would solve it.
They sent me a document with detailed instructions of how to disassemble the grinder and reassemble (the big white wheel inside)
to another notch - or send the grinder to the factory (at my cost).
It took me an hour or two until I fully understood the process and reassembled the thing correctly, but since then my Solis grinds a lot finer, allthough still not fine enough to my feeling.

So I have to press pretty hard to get enough pressure on the lever for a crema. (I guess more than 15kg)
Usually I press in two steps, first fill the basket loosley directly from the mill, then press, and go on grinding until there's a little heap on the basket. If I then press again, I'm exactly the 2mm under the rim of the basket, as my Pavoni likes it.
What's funny is, that the first pull on the lever (after waiting for the first drops to come out by themselves) needs a lot less muscles to push it down, than the next one(s). I somtimes need a lot of power to get the lever down.

Wonder how the Solis - Achille combination will do.

In general I like the Solis very much!
As I have several partly quite old machines with very different needs on grinding, its very comfortable, easy to change setting,
and it looks so good

[flttrainer]

To get more pressure with the lever pull, I suggest you do three things. First keep grinding finer till you get some pressue, the right amount takes practice. Second, make sure you preinfuse for at least 7 seconds. You do this by holding the lever in the up position for that time before pulling the shot. And third, prime the pump. By this I mean, bring the lever down after 7-10 seconds, and then immediately up again and then down again. This should both increase the resistance, and thus the pressure, and ensure you get a good amount of water into the group head for a plentiful shot.

Hopefully, this helps. Once you get the tamper, all the above steps will be even easier. I use a Reg Barber tall bubinga and it does the trick.

Thanks for the tips. I should receive my new RB and some fresh coffee in the next day or so. Can't wait to try your tips. So far I have been getting very little to no pressure in my pull. I have also been getting some bubbles at the end of my pull. My pavoni is still much more enjoyable than my gaggia. I am getting pretty good at foaming my milk which is good because it hides my bad coffee.

[nomadman]

My wife really surprised me this year... However, my coffee went from excellent stove-top espresso to disgusting 4th-rate-cafe brew.

Initially I want to blame my braun flat-burr grinder. The grind, at its finest, feels sandy when Im trying to press it down into the canister and the coffee comes out bubbling when I pull the lever down. My wife immediately complained about her teeth getting stained on a single cup (something she does not complaint about in cafes for instance) so I imagine a lot of dust is getting created in the grind. For the stovetop maker I did not use the finest setting of the grinder, so I guess less dust generated, less teeth stain... and so forth.

I'm considering a new Baratza Virtuoso. Its about as much as Im willing to fork out for a grinder.

Oh! and yes, yes I pull the lever down immediately after the green light comes on, so the water does not overheat.