I have one hole plugged with a toothpick. It is a hole closest to the boiler body. You put in the toothpick and break it off. It stays in a very long time without a problem. It works better for me than the single hole tip. The single hole tip was too fast/hot for me and I got way too many bubbles...I haven't tried it in a long time so maybe I could better make it work no...don't know.

Make sure you release the false pressure then let the pressure build back up again before starting to froth.

I usually froth for a count of 20...or slightly less. My small bell shaped frothing pitcher is held at a slight angle and can touch the other chrome tube nearby. I fill the milk to the widest bent line part which is just right for one cappa. Get a good whirlpool going keeping the tip just under the surface of the milk.


I keep my frothing pitchers in the freezer between uses.

mathen001 wrote:Hey Yall. I just purchased my first espresso machine. A LaPavoni Pro, at a yardsale for less than $50 bucks (I know right!!!). I Drink espresso and think I'm drawing fairly good shots. My Children want me to make them cappuccinos and there lies the problem. Is there any special equipment I need to get to make restaurant like froth? techniques?

That is a great price.... the Cremina I recently acquired was found by my good friend at a yard sale for $3 and of course it rocks IMO.

You want "restaurant like froth"...... I'd want something much better than what I've seen served at most places. Most people I come across don't know the real difference between a cappuccino and a latte. Later!