What's your best advice for pulling double shots with the La Pavoni? Or, if not double shots, then singles which resemble the size of machines with larger baskets?

How do we get more water flowing through the coffee without either diluting the flavor, or making it bitter?

Thanks very much.

Hi there

One way is to use the double basket with 14g, pull down about half way--get some coffee in the cup
than pull up(slowly),wait a few seconds and complete the pull.
(depending on grind,tamp,roast etc---you should get about 1.5-2oz
Hope it helps

Mostly, IMO, you are looking to get something out of a lever that simply isn't meant to be. Small(er) basket levers are not 58 mm pump machines and expecting the same thing from them is heading down a path to disappointment. Some people go for multiple pulls but I have never found this to have much success. The puck cracks, channeling occurs and quality decreases.

The 3 best things I can offer are this:

1) Quantity is not quality. 1.25 oz of great espresso is better than 2.5 oz mediocre espresso.
2) Do a couple of very small micro pulls (5 lbs pressure, 20% down) as part of your preinfussion. That will maximize volume.
3) Prep 2 double baskets and pull into one cup in succession.

Mostly, don't try in vain to match another machines performance or your idea of what you think it should be able to pull. Pull the best shot it is capable of pulling and enjoy it.

sc wrote:What's your best advice for pulling double shots with the La Pavoni? Or, if not double shots, then singles which resemble the size of machines with larger baskets?

How do we get more water flowing through the coffee without either diluting the flavor, or making it bitter?

Thanks very much.

Alchemist is speaking great true words- The density of flavor found in espresso is found because of a small volume- if you want bigger - just stretch the shot to a small Americano- there is a balance or ratio for each machine and group size- finding it is the key to the repeatability of shots. A sweet spot if you will. To want a larger volume , but with same intensity of flavor without changing both variables in the process would seem to be unrealistic or improbable at best.

Several people pursue "a 2oz" shot from a small machine so you are not entirely alone in your question. For me , in agreement with John, flavor first. Size, crema density etc are secondary to flavor.

I'm throwing in my agreement with Mogo and Alchemist.

The best part about the Pavoni is it's double ristretto.

With the right beans, dose, grind and tamp, one pull will yield 1+ oz which will taste and feel so good, you wouldn't want to dilute it anymore; and so complete and satisfying, you don't necessarily need more. regardless, the second shot I pull in succession is always better for me, so I am getting my 2oz in at least.

If I feel a little guilty for underextracting, I do another pull into another cup and drink that on ice.

greg

GregGregGreg,
That's an interesting idea - pulling the lever a second time in a separate cup and pouring it over ice. I will have to give it a try while the weather is still warm.
- James

It is greatly appreciated.