Pavoni europiccola newbie confused... and heads up on a decent price

[uhoh7]

Got my EPC-8 today. Searched everywhere to find a decent price. The cheapest was a store front in italy at 528.00, but they were out of stock. The best deals in USA seemed to over around 570, but at http://www.studiolx.com/ I was able to order for 549 including shipping. The machine shipped on the same day and arrived totally new today.

Here's my question:

In the manual it says: never pull two shots from the same load. Then it says: you may have to move the level up and down twice to get enough water in the head for two coffees. Isn't this a contradiction? What do they mean?

I'm getting some decent shots already, but they are small. Can I get a true double shot? How?

Thanks so much,

[ladalet]

Congratulations on your new machine. You will love it. It really is a great machine.

In the manual it says: never pull two shots from the same load. Then it says: you may have to move the level up and down twice to get enough water in the head for two coffees. Isn't this a contradiction? What do they mean?

No, this is not a contradiction. Although I can see how it could be interpreted that way.

I'm getting some decent shots already, but they are small. Can I get a true double shot? How?

Yes, you can pull a true double.

When you lift the lever once just one ounce of water enters the piston chamber from the boiler. This is enough for a single shot. So, you will need two lifts of the lever for a double shot.

With the single basket you will pull a single shot--typically 1oz of fluid. This will mean one pull of the lever. When using the double basket you will pull 2 shots--typically 2oz of fluid. This involves two pulls of the lever.

To pull a Ristretto you will pull approx 3/4 the volume (3/4 oz single 1.5 oz double) over the same period of time stopping the pull short of a full pull. Hence the term short pull.

This is normal for a home lever machine. I have The Europiccola 8 cup, the Gaggia Factory 8 cup, and an Olympia Cremina. These machines all essentially work the same way.

Here is a link with some detailed instructions that you may find useful. It is about using the Olympia Cremina; however, like I said, the Europiccola works the same way.

http://www.home-barista.com/forum...-cremina-t498.html

What the manual is referring to is, when you finish pulling a single or a double shot(s), not reusing the coffee puck to pull an additional single or double. Once you pull your shot(s) the desirable oils, acids, sugars, caramels, and solids are used up. You will not achieve anything drinkable at this point.

I hope this answers your question to your satisfaction.

Best wishes,
Lance

[jesawdy]

This is a helpful site for new La Pavoni and other manual lever machine users:

How to use a La Pavoni "Professional" Espresso Machine

[ladalet]

Yes, that is a cool sight. I forgot all about it. Here is another one.

http://www.pavoniexpress.com/

When I first began my lever journey with my Cremina there was no information about how to actually use a lever machine. So, I had to figure it out for myself. That is why I wrote the "Using the Olympia Cremina" thread to help others in my position. It is really great to see that lever machine popularity has grown to the point that there is now really good information available. It is really much easier now. I believe that Home-Barista.com has played a really large part in the growing popularity of the lever. It has really been a great service for those of us either new to espresso or to lever machines--or now home roasting. Thanks guys.

Lance

[uhoh7]

what a great site.

thanks so much for all the replies and esp the links.

this morning i turned the srew just a touch more on my new M4 and PRESTO! MUCHA CREMA!

[Fullsack]

Another post with a Europiccola procedure.

http://www.home-barista.com/forum...revised-t2548.html