Hello all,

Recently got my La Pavoni back, yet haven't been able to pull any shots until parts come in. I was wondering what kind of results I should be able to expect from my set up and after some trial and error.

La Pavoni Europiccola - 2005
OE Pharos

Considering I only spent $500 for a complete set up, how will this do me? Is measuring yield as important on levers as it is on semi autos? Also, will not having a pressure gauge affect on the newer models? How will shots compare to a commercial machine?

Thanks!

You can get cafe quality results. You'll want pressure set at about 0.8 bar, which can be measured with a gauge temporarily attached to the steam wand. You'll want to measure temperature at the group. You'll need a scale to weigh dose. Grinding with a Pharos is equivalent to a Mazzer Robur, a huge cafe grinder with big conical burrs.

Can you link me to a proper pressure gauge?

I used a Pavoni / Pharos combination for quite a while; you can make excellent coffee with that setup.

As far as a boiler pressure gauge:
Here is an example of one that works, I know since I have bought 4 of these in the past.

http://www.espressocare.com/products/it ... me-no-logo

You will also need an adapter for these threads to the threads of the sightglass nut. You can either build your own at the hardware store or or you may consider paying for the convenience of purchasing a readymade one: http://www.espressocare.com/products/it ... ter-type-2

In my personal experience a group thermometer went farther than the boiler pressure gauge in helping me improve my shots. Here's a great thread (started by drgary) which details that process. The good news is that it is often a much cheaper mod as well. Adding Thermometry to a La Pavoni Europiccola

You can also check out Wily Cafe. For $34.95 you get both the stainless steel adapter and the pressure gauge. I installed them on my Europiccola and they work great.