Should I keep my La Pavoni Europiccola or KitchenAid Proline espresso?

[fishairflow]

Hi guys...newbie here...just got an amazing deal at WS - picked up 1 La Pavoni Europiccola. Here is the problem. I drink about 1 cup of espresso in a week and so far have been using KitchenAid Proline Espresso machine.

Now comes in the picture La Pavoni - how does that stand against my KitchenAid Machine? I mean I know there is a steep learning curve and that I will end up using 3-4 lbs of coffee before I figure out where in the name of good lord is the lever, but I don't mind the time it would take to learn how to brew with this beautiful machine.

I keep reading some reviews and people are loving this machine but are referring to something called Cremina as a better lever machine ? I just want an entry level machine which I can use and abuse to learn how to make that espresso with beauty.

Should I stick with KitchenAid or take the next step ?
BTW - I paid 299 $ for both machines

[HB]

Considering that you could resell the La Pavoni on eBay a few months from now for what you paid today, why not try it and decide later?

[caeffe]

I may have a different experience due to the grinder I have...

I never quite experience this stated difficulty in getting a good shot using the europiccola. I may have choked 1 or 2 pulls and from it I learned when it is choking and when it is too easy to pull - whereupon the 'barista' learns to adjust to try and save the shot.

What I'm trying to say and ask - what grinder have you got it paired with? In my newbie experience, a good grinder will make a world of ease when using any manual lever.

[TUS172]

You are in 'Lever Head' territory and you're asking if you should continue with a la Pavoni Euro or a semi-auto KitchenAid? Hmmmm... Stick with the Pavoni.

[fishairflow]

thanks guys....I have read lot of threads..and in the Lever territory - is this a good starting machine with the right price?
Also - Does it matter that the portafilter is not 56 mm but is just 51mm? I never understood the significance but I was told by the guys at macys that bigger was better

[Cathi]

My vote is to keep both until you've spent some time learning more about the Pavoni. I think that once you've had a chance to get to know the proper way to use it, you will prefer the results that you've hand-crafted rather than from a machine that makes the decisions for you. OTOH, if you decide that you don't have a preference or for whatever reason, Dan's advice makes sense.

[fishairflow]

thank you guys....I will keep you posted...the machine should be here tomorrow or day after tomorrow....

BTW - Love how helpful people are here on the forum.....

[HB]

I never understood the significance but I was told by the guys at macys that bigger was better

Not so, I've had many enjoyable espressos from levers equipped with "small" portafilters (Elektra Microcasa a Leva - 49mm, Olympia Cremina - 49mm, Ponte Vecchio Lusso - 45mm). If you have a penchant for big gulp lattes, then I suppose a 58mm triple basket is worth considering.

[fishairflow]

just checked the UPS site...it is to be here tommorow (well in about 15 hrs)....
now - is having a pressure monitor on top of the machine important?
I can hardly wait....any suggestions as to what coffee I should use as the first one? I know this is blasphemy but starbucks is just around the corner....may be i can get by for 2-3 days till I get a chance to get some good stuff?
I remember once I tried O'doro Miscela Gusto coffee ( I got some beans from the local barista) and it was amazing - for the first time in my life I had seen good quality crema from kitchenaid machine. I hope I will get the same from this machine...
Will keep you guys posted...thanks..

[zin1953]

. . . Does it matter that the portafilter is not 56 mm but is just 51mm? I never understood the significance but I was told by the guys at macys that bigger was better

That's because Macy's is bigger than Gimbel's . . . .

The diameter of the basket is close to, if not irrelevant. Notice that the "Four M's of Espresso" -- Macinazione [grind], Miscela [blend], Macchina [espresso machine, and Mano [the skilled hand of the barista] -- don't include one for basket . . . I have one machine which uses a "standard" 58mm ; my other one uses a 49mm basket -- both deliver great espresso!

Cheers,
Jason

P.S. Leave the KitchenAid; grab the Pavoni (with apologies to Francis Ford Coppola, although I think he'd approve).

[fishairflow]

alright guys...got the machine yesterday...and played around with it...
1st. Made espresso with KitchenAid and La Pavoni -
The KitchenAid had certainly more crema but the coffee tasted VERY acidic
The La Pavoni - shot was much less acidic but very little crema...but this will change.

I had one problem though - while I was pulling shots on La Pavoni -
1st I raise the lever and wait for the group head to fill up with water - after about 10 seconds I push the lever down. - But half way down - there is no water coming out and there is very little resistance. I would then have to lift the lever again and do the same procedure.
Can you guys help please?
Thanks...

[fac10]

...half way down - there is no water coming out and there is very little resistance...

The lack of resistance is caused by air in the piston chamber. I find that if I coordinate my pulls with the pressurestat, so that the lever is in the up position and the chamber starts to fill while the heater light is still on, I get more water and less air, and hence the resistance on the pull starts sooner, ultimately producing more shot volume. The pressurestat can usually be coaxed a bit by letting out some steam right before you're ready to start.

Recently I have also started using 4 or 5 micro-pulls during the pre-infusion stage, returning the lever to the top position each time to get a bit more water in. When this works correctly, the final pull starts with resistance and flow nearly from the top lever position. The trick is to work the micro-pulls fairly quickly, as going too slow can produce an over-extracted shot.

Before I started the micro-pull technique, I was using a single pre-infusion pull, and then raising the lever to replace the water before the final pull. But I found that even this small 1/4 pull for pre-infusion can cause problems when the lever is raised. The objective of the micro-pulls is to minimize the vacuum created above the puck, which tends to disturb the puck and cause channeling.