Ciao Lucy,

Latte Art is a long path, no matter what machine you have. I can't imagine that the Pavoni is a worse tool for the job than a Starbucks Sirena. So if I can make this with a Sirena (Gaggia 1-hole steam wand), you can surely do better with your Pavoni!



[Ingredients: Blue Bottle Yemen Sana'ani, Clover organic whole milk]

Happy Pouring,
Wayne

I see from all the photos that it is indeed possible to pour latte art with a la pavoni pro but that I just need to keep working on pouring...it is just up to me. I won't give up then....well, I won't give up yet.

Derek,
I had already read Kaarina's milk foaming thread a couple of times and had gotten some good tips from it.

I had also read the other thread too.

Also, I have produced something like that last little one next to the red razor...only mine was in a 6 oz cap. cup.

I don't think it is the frothing that is the problem...I might need to stop before it gets too thick or somehow get it so that it isn't thickest at the end or the pour or stop the pour before any of that comes out and plops on top...Not sure if I am communicating that very well. The frothed milk thickness isn't always well distributed evenly...I've been working on the thumping and swirling to help.

The foam in that cup in the photo from your local deli is what I got when I tried the single holed tip...I think it was because the hole was a bit too big...or it went too fast for what I was used to and didn't stick with it long enough to get the hang of it. (I didn't make the tip myself, Mathias, we sent to the guy in Brooklyn... got it from him)

John,
That's a nice photo. (I like the black cup)...I'd be happy to produce one like that.

Nicholas,
You did a nice job on your photos showing the progressions.

Wayne,
Nice Rosetta...what I hope to aspire to.

Thanks all...
I'll go try my hand at it again this morning.

trix wrote:I have one of those single hole tips but found the hole is a bit too large and wasn't getting microfoam because there were too many little bubbles and it was too fast to boiling for me.

I find I am more successful with the original tip, with one hole plugged up with a bit of toothpick....the hole closest to the boiler. I have no problem obtaining a nice whirling action.

I don't have the technique of the pour down at all...no matter how many times I watch videos...

That's a nice photo. (I like the black cup)...I'd be happy to produce one like that.

That's an ACF Nero cappuccino cup, highly recommended.

I'm using the stock 3-hole tip. One thing I've noticed: it's easier to produce good microfoam with the steam wand oriented vertically. Once the angle approaches 45 degrees, we're talking soap bubbles, baybee! The steam wand is the same on the Gaggia Factory and the Pavoni Europiccola (dunno about the Pro model), but the attachment is different. Loosening the attachment nut allows you to easily tilt the wand to a vertical orientation on the Gaggia. However, I don't know how to orient the Europiccola wand vertically without bending (it's designed to swivel up for removal, but not down).

One more thing: latte art is tricky. After several months, I finally mastered the "inner organs" pour (uh, yeah, well... that's your lower intestines ). Now I'm perfecting the "buttocks" pour. (Notice that I'm not the only one proceeding down this avenue. ) So be patient, and remember that latte art is just the froth on top of the real stuff.

Hi John,

I got a set of the ACF white for my B-day.

I have been using the frothing wand pretty much vertically. I won't take my toothpick plug out yet...maybe another time down the road a bit.

I took the double spigot off, but I may like to go nakid sometime...I think it may help me learn a bit faster.
I saw the $120 for the brass portafilter...but I'd rather not spend that much....maybe finding a used one and having it cut.

trix wrote:I took the double spigot off, but I may like to go nakid sometime...I think it may help me learn a bit faster.
I saw the $120 for the brass portafilter...but I'd rather not spend that much....maybe finding a used one and having it cut.

Yeah, that's an outrageous price. Earlier in the year, WLL was selling Gaggia Factory* portafilters for only $43. These are identical to the Millenium model (51mm grouphead) Pavoni portafilters. If you want to go bottomless, and can't find someone local to chop the PF, PM me - my friend Brett does a really nice job for a nominal fee.

* Make sure to specify the 51mm lever PF, not the 58mm pump PF.

Mine is a pre-millennium model...49mm or so.

I may try calling a local repair shop and see if they have any used portafilters that they'd sell. It is worth a try, I guess.

And, I do recall seeing that thread from January showing your friend and portafilters in the photos..

I have not had the LaPav (actually the 16 cup Gaggia Factory) fired up since the lever machine smackdown. I may need to pull it out and put it on the bar. With this ridiculous heat I have been turning off the big box and using the VBM at work, which has been sitting in descale solution all day. The little lever will heat fast making it more 90+ weather friendly.

The LaPavoni will make some nice microfoam but I spent a good year getting there. As to latte art, that is not the machines job but the tool on the other side of the pitcher. I have gotten better over time but I am still no latte art master. But I can pour a good onion.

Still working on the pour...watched lots of videos...can't seem to get that wiggle down to make a rosetta. I can almost etch a fake one or make other drawings on top. I have stopped the frothing before it gets too thick, swirling and thumping on the counter...I don't quite get how they get a curved line...I imagine this will take me several more months. I don't get the volume of crema I'd like but it's a good color.

I imagine the LaPav would be cooler for you than the big one. We've been using A/C full time for a few months now in FL.

i practiced the wiggle with water for a while.

not in some obsessive way, but each time I rinsed the pitcher, I'd fill it a few times with water and pour it back out to get the feel o' the wiggle.

cheaper than milk.

I practiced with water a couple of days ago and probably will again...but you can't really see what you are producing...just maybe getting a bit of a smoother wiggle.

Do you have to make a arched/rounded wiggle or is it more with force of the flow...not sure what words to use to describe. It appears in the videos that one has to get the feel for it...which I haven't yet gotten.