Hi-- I got one of the newer La Pavoni Professional machines not too long ago, the kind with the larger grouphead. It's true that they've addressed some of the temperature problems in the older designs. but my machine seems to go too far: the shots are just not quite hot enough; close, but not quite there. I was wondering if there's a way to adjust the temperature. I had a look under the bottom, but didn't see anything that looked obvious, though perhaps something on pressurestat can be turned. I didn't want to disassemble anything until I knew what I was doing! Thanks for any advice...

Ralph

hipponax wrote: ( . . .) but my machine seems to go too far: the shots are just not quite hot enough; close, but not quite there. ( . . . )

No advice, just questions

Usually if you pull a succession of shots on a Pavoni each one will be a little bit hotter, is this not happening for you?

Does your model have a pressure gauge?

Henry

hbuchtel wrote:No advice, just questions

Usually if you pull a succession of shots on a Pavoni each one will be a little bit hotter, is this not happening for you?

Does your model have a pressure gauge?

Henry

Yes, there's a pressure gauge. The machine seems to be set in the range from .65 to .85. Temperature reading on water without coffee coming through the portafilter is in the low 190's (highest reading was 195, usually it's a bit lower). I haven't noticed much heating up in successive shots, though, in fact, I haven't pulled more than 2 or 3 in a row yet. Maybe these settings are appropriate, and I need to be more attentive to warming the cup up, though I've consistently noticed that these shots are cooler than those on my other machines (Cremina and Elektra).

Ralph

Hi Ralph, you didn't mention whether you're bleeding off pressure (through the wand) before pulling a shot.... Sometimes a false pressure will cause the pressurestat to cut off too low.

Just a thought.

Ken

kbuzbee wrote:Hi Ralph, you didn't mention whether you're bleeding off pressure (through the wand) before pulling a shot.... Sometimes a false pressure will cause the pressurestat to cut off too low.

Just a thought.

Ken

Actually, I haven't been. Good point. I'll try it and see if it makes a difference. Thanks.

Ralph

I'm kind of a numbskull, and it took me a while to realize that there was no difference between pressure and temp with my europiccola; all the pressure is obtained from the heat of the water, yeah?

I have a 20+ year old machine, and it will surely burn the shot if I try and pull more than 3 or so in a row. Oddly, I can easily burn a shot AND have it too cold in the cup.

I'm not sure I understand why, but I definitely find getting a hot shot from the europiccola to be an issue. I THINK it has to do with pull time. The more I work with the europiccola, the more apparent it is that the machine is built to pull short, non-ristretto shots -- 15 second pulls, not 35 or whatever. The down-side is that I like a denser shot, which requires a finer grind and longer pull. And even with a preheated machine and a hot cup and a full bar of pressure, I find that my 40-second pulls are too cold.

bobby yarrow wrote:I'm kind of a numbskull, and it took me a while to realize that there was no difference between pressure and temp with my europiccola; all the pressure is obtained from the heat of the water, yeah?

The .9 bar comes from the heat produced steam, yes. That get's the water into the group. The rest of the pressure (for the pull) comes from you.

Ken