It's not a Olympia or an Elektra but I think it works pretty darn good.

Now that had the guts of a Pavoni...correct?

I have gotten conflicting reports. It is manufactured by Pavoni for Gaggia but I have been told that the parts are not interchangeable. I pulled the piston out to clean it a couple of months ago and it looks exactly like the Pavoni, disassembles the same. It is missing the frothing attachment but I would never use that anyway.

A lot of similarities. You must have picked this one up new...great shine. I was commenting to someone that the Brewtus had a Robbie the Robot look to it. I see quite a bit of the Tin man from Oz in this design. I am assuming the pulls are close to the same as the Pavoni...looks like you are leaning into it a bit.

The first thing my daughter said when she saw it "(little girl giggle) dad, it looks like the tin man from the wizard of Oz." and that it does. I normally have it at work but I brought it home to turn some new handles for it.

It was the first shot in the machine for almost a month using a blend I had never used before. I was making an educated guess as to the grind setting based on what works on my Isomac. It was a tad to fine but close. Part of the reason I had lean into it so much is because there is no handle on the lever. That is my size comparison handle for the new ones so I had to hold it on the other side of the threads. The lever is effectively 4" shorter than normal, shorter lever, more force.

I did pick it up new. Got it from WLL on clearance. I apparently got one of the last in the country. I noticed a couple of days ago that it is SN# 00071. it uses the 'new' style grouphead, 51mm instead of the 49 just like the Pavoni's.

That is a real beautiful and elegant machine. The pictures at the online stores don't do it justice. It makes my Cremina look downright plain. Those are great pictures of your machine and of a first rate espresso shot. I really like your shot glass. Where did you get it?

Most reviews that I have read say that the Gaggia Factory does not have as much of an overheating issue as the LaPavoni and actually pulls a better shot. It would be interesting to test them side by side.

From what I understand the Factory uses the same piston mechanism as LaPavoni. I have not heard if LaPavoni actually makes it though. This is not uncommon. The piston/spring mechanism on the Elektra was adopted from the LaCimbali a while back (15 to 20 years ago I think). Like the Factory to the LaPavoni Lever machines, the Elektra appears to outperform the LaCimbali.

Just curious, is that a Gaggia MDF in the background. I had one until recently when I stumbled across an Anfim Best at a Garage sale for $25. The Best is one model up from the Anfim Haus/Pasquini Moka grinder. It is real close to the Mazzer Mini. If it is an MDF, I am just curious what you think about it. I really liked mine except for the shallow lip on the lids and the large gap in the grind settings.

Best Wishes,
Lance

The shot glass is a Bodum Pavina. They make them is several sizes, I have the espresso, cappa, and latte sized. I like them. They are hand blown from a Pyrex style glass. They hold the heat very well. We discussed them in a thread over at coffeegeek.

I can not speak for the overheating issue in regard to the Pavoni vs Gaggia. I have never owned a Pavoni to compare it to, but it does overheat. I can typically pull three doubles before it overheats. The first is good, the second is best and the third is good. Beyond that it goes downhill too quick. If I am pulling for more than two I use my Isomac.

LaPavoni does make it for Gaggia (or did make it, discontinued now). There again, it was discussed over at CG. If you search on Gaggia Factory you should be able to find the threads. I have compared the piston to photos of the piston from the Pavoni and they appear exactly the same but I have been told that they are not interchangeable.

That is a MDF. My normal grinder is a Mazzer, but I won that one on the CG Christmas giveaway. It just arrived, which is why I took my Factory home (and I am turning some cocobolo handles for it). That way I can play with it, break it in and learn the nuances. It is not too bad. It will grind fine enough to choke both of my machines. I cut the finger guard off the doser so I can clean the grinding chute. The portafilter fork needs to be lower as well. The top of my PF is very close to the bottom of the doser.

It is a little slow grinding on the fine settings, takes twice as long to grind in comparison to my Mini. It also likes to clump. I put my PF under, hit the grind switch and pull the doser lever about every 5 seconds. That seams to cut down on the clumping. I think it works pretty good but I would not use it as my primary grinder. Once I finish turning the handles for the Factory, the entire outfit goes back to my office, or the cafe as my employees refer to it.

I was wondering the technique you use to pull a double on your Factory. This is where I run into the most trouble. I sometimes start to lose crema and get blonding after lifting the lever for the second pull. The most commonly used technique taught is to pull the lever all the way down for the first shot (less for ristretto), lift it all the way back up, and then all the way down for the second. This usually destroys the seal between the puck and the basket or break the puck for me. So, I make 2 short pulls about 1/3 the way down followed by a full pull. This works most of the time, but the act of doing the second pull seems to be a major weakness of home lever machines. I would really appreciate your input and hearing your technique.

Thanks in advance,

Lance

P.S. Since Steve has a LaPavoni (no spring) I am going to ask him the same question.

I do the same thing you are trying. I pre infuse for no more than 10 seconds, then start my pull. About 1/3 to 1/2 through the pull (just as the extraction starts to flow) I then raise the lever and make my second pull. You do not get a true double (2 to 2.5 oz) but it is as close as you will get using these machines. I usually get about 1.75 oz in a double.

One other question, how old is your machine? The older Pavoni's had a 49mm grouphead, the basket holds less grind. The one I have is the newer style, 51mm. more coffee, larger piston, larger extraction. I also tamp a bit harder, 45 lbs, with my lever. I have not had a puck cracking problem. Just be gentle with the upstroke. That is all assuming you are using a fresh roast with a proper grind.

Thanks for your reply. I specifically asked you and Steve because your machines work like mine and do not use a spring like the Elektra, and because you both are more advanced at espresso in general and lever machines specifically.

It sounds like we are using the exact same process. I also get about a 1.75 oz double. I guess you can say that we are forced to pull a double ristretto. What a shame. Well, I feel better about my technique and can worry about other things--like perfecting my frothing.

My machine is a 1984 Olympia Cremina. It uses a 49mm portafilter and holds exactly 14 grams of coffee. You can overdose to about 16 grams without hitting the screen.

As to cracking the puck, I think I may have been worrying too much about how much of the extraction time invovled lifting the lever vs actually pulling the shot and rushed it abit.

It sounds like I am getting the same amount of water per pull as you. Perhaps my piston chamber is taller to yours being wider to produce approx. the same volume. If I am having to life higher for the same given volume, that could contribute to a higher probability of damage to the puck on a given extraction due to more suction on the puck.

Thanks again for your quick response,
Lance