Friends, my pre-mill La Pavoni Europiccola still has me baffled. So many variables to master. For this post, I want to focus on temperature control with the LCD strip thermometer that I got from Orphan Espresso. Would y'all be so kind as share with me its proper placement and use? What is the best way I can get the most out of it?

La Pavoni can be frustrating. I am nowhere close to giving up, but I may eventually need some hands-on instruction to really the get hang of it. That is, of course, after I get a pressure gauge installed.

The strip thermometer has Richard Penney's name on it. Maybe he can chime in on it.

Thanks!

The strip has bars of 5 degree Celsius increments: 90-95-100-105-110 corresponding to 194 - 203 - 212 Fährenheit. I placed mine on the bell above the part that widens and holds the portafilter. I figure that is the area where the pre-infusion takes place and will be the most likely to reflect brew temperature. When I lock in the portafilter, only the 90C-94F bar can be colored. If that is the case, as I completely raise the lever and that superheated boiler water flows into the chamber, the 95C-203F bar or the next one becomes colored and my shot is generally good, all other factors considering. If any bar hotter than 90C-94F is bright when I lock in, then the extraction occurs too hot, the shot bitter.

I find it takes the guess work out of knowing when to cool the bell and it gives me a target for cooling the bell prior to proceeding with a second or third or fourth shot from a session. When I use a pavoni without the strip, my first shot is sometimes too cool and a bit sour but the subsequent shots are usually good because I know that I need the routine of submersing the lower part of the bell in cool water and using the lever to suck the water up into the group for cooling and a little cleaning.

Thats my 2C, I mean 2 cents. Hope it helps.

Chert wrote:The strip has bars of 5 degree Celsius increments: 90-95-100-105-110 corresponding to 194 - 203 - 212 Fährenheit. I placed mine on the bell above the part that widens and holds the portafilter. I figure that is the area where the pre-infusion takes place and will be the most likely to reflect brew temperature. When I lock in the portafilter, only the 90C-94F bar can be colored. If that is the case, as I completely raise the lever and that superheated boiler water flows into the chamber, the 95C-203F bar or the next one becomes colored and my shot is generally good, all other factors considering. If any bar hotter than 90C-94F is bright when I lock in, then the extraction occurs too hot, the shot bitter.

I find it takes the guess work out of knowing when to cool the bell and it gives me a target for cooling the bell prior to proceeding with a second or third or fourth shot from a session. When I use a pavoni without the strip, my first shot is sometimes too cool and a bit sour but the subsequent shots are usually good because I know that I need the routine of submersing the lower part of the bell in cool water and using the lever to suck the water up into the group for cooling and a little cleaning.

Thats my 2C, I mean 2 cents. Hope it helps.

Thank for a speedy reply. So, if I may summarize what you wrote...

1. Run some water through the group, trying to hit 90C.
2. Lock in the portafilter, pull the shot, making sure the temp does not exceed 95C.
3. Submerse the bell in water to cool it off after multiple shots.

And, are you putting the strip on the part of the group that tapers up or above it?

Thank you!

And, are you putting the strip on the part of the group that tapers up or above it?

If you look at the 'Chert' avatar picture you can see the very bottom of the bell and the portafilter handle below that. I stuck the strip on the narrower part of the bell which is not visible in that picture (it is just above the part visible in the picture).

Your summary is correct. My machine cycles off and within 3 minutes or so, I find the temperature is fine. If I wait longer I have to cool it so I rarely really need a heating flush.
Hope this helps.
I, too would be interested to hear how others have used this temperature strip.

Regards-

Chert wrote:If you look at the 'Chert' avatar picture you can see the very bottom of the bell and the portafilter handle below that. I stuck the strip on the narrower part of the bell which is not visible in that picture (it is just above the part visible in the picture).

Your summary is correct. My machine cycles off and within 3 minutes or so, I find the temperature is fine. If I wait longer I have to cool it so I rarely really need a heating flush.
Hope this helps.
I, too would be interested to hear how others have used this temperature strip.

Regards-

Thank you. I will fire up La Pavoni tomorrow and try to pull a decent shot.