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?

You may find La Pavoni Europiccola instructions for newbies helpful. New La Pavoni Pro Owner With Questions is another recent thread on the same subject. FYI, I found these by looking at the related topics directly beneath your post.

You may also want to check out the milk frothing guide on CoffeeGeek as the keys to steaming milk change a little from one machine to another, but the fundamentals don't change too much.

http://coffeegeek.com/guides/frothingguide

Don't bother with the 3 hole wand I say... Just use the automatic frother that comes with it (or maybe you'll have to get it separately...) It's much easier to use the automatic 'cappucinatore' when you're doing 2 or more milk drinks and you'll get better microfoam than with the 3-hole wand.

Good luck!

Brooklynshots 'one-hole-tip" is VERY helpful http://www.home-barista.com/levers/milk ... t1724.html, contact him directly or order it from from http://www.orphanespresso.com/index.php ... ts_id=1260

What kaffidrikker said.

Or make your own. Take your wand to a hardware store and get some little capped nuts to match the size. Drill a small hole or too in the nut. Practice frothing until you are satisfied. It works for me.

I found out that the plastic steam wand tip of the Saeco Aroma also fits and works nicely (just mount the inner part, not the additional panarello piece). I am getting much better microfoam than with the 3-hole tip. I assume that also other simple home machines could donate their plastic one hole steam wand end-pieces to La Pavonis.

Cheers,

Roland

Or, some folks have simply plugged two of the stock tip's three holes with broken off wooden tooth picks. I haven't tried any of these alternatives, having had adequate success with the three holes...

yeah- I do OK with the standard 3 hole tip. The main thing to let the pressure get high- and then just your basic good frothing technique... The Pavoni's steam quite well IMHO

yeah- I do OK with the standard 3 hole tip. The main thing to let the pressure get high- and then just your basic good frothing technique... The Pavoni's steam quite well IMHO

Couldn't agree more. Work on technique, not fussing with the wand.

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!