Early Holiday gift - La PAVONI PROFESSIONAL

A haven dedicated to manual espresso machine aficionados.
baristainzmking
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#1: Post by baristainzmking »

Hi all,

Dear hubby just presented me with an early holiday gift - La Pavoni Professional 16 cup espresso machine.... And it is a keeper... Honey really wanted me to have a manual lever. I know nothin about this machine, so am excited to learn. I know I need a temperature sticker, a good tamper. What size? Do they make a leveling tamper and what size, 51.5 or 51 or 52? I am also looking for a bottomless portafilter with wooden handle, what size? Different portafilter basket, shower screen?

Anything else and advise on pulling shots would be greatly appreciated. It's very different from my robot.
Julia

bwren

#2: Post by bwren »

There is a guy in CA who makes some great wood accessories for the La Pavoni, including tampers, bottomless portafilters etc.

https://www.etsy.com/shop/CREATIVEWERK? ... =689008329

His tamper is 51.5, which is the most popular size for millennium machine users.

If you want to go with a single temp sticker, Flair espresso make a good one.

There is also a great source based in Europe that ships to the US in a couple of days:

https://coffee-sensor.com/product-categ ... ee-sensor/

This guy Tudor has some very interesting stuff, and it is all top notch. He also sells the La Pavoni branded IMS competition baskets.

Good luck and enjoy the journey!

baldheadracing
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#3: Post by baldheadracing »

Congratulations! :D

I just got a La Pavoni too - but mine is 51 years old so many things are different from a shiny new one. As such. I have no idea what you should get - but just a note - I'm not convinced about temperature stickers as the ones I had just didn't last long on my Elektra; they faded after a while and became hard to read. These days there are inexpensive digital thermometers with mounts for the La Pavoni.

For accessories, I just put in an order at https://www.bplus.biz/ They're connected somehow with Pavoni.

Unfortunately, they're out of stock of Fahrenheit thermometers but castorin8 on ebay is selling similar thermometers that mount nicely, e.g., https://www.ebay.com/itm/174988800031?h ... Sw5M5haclY (He has a bunch of different ones; some have an integrated teflon group gasket.)

Also, https://coffee-sensor.com/ looked good but their shipping to Canada was expensive so I didn't order from them.

https://www.naked-portafilter.com/shop/ has bottomless portafilters and cool tampers.

Creativewerk and AlperWood on Etsy have tampers and wood handles and such. I've ordered from both of them in the past.

Good luck!

Edited: Links

baristainzmking (original poster)
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#4: Post by baristainzmking (original poster) »

Thanks so much for the replies! I will take a look at all the suggestion!
Julia

ojt

#5: Post by ojt »

baldheadracing wrote:I'm not convinced about temperature sticker
Me neither. I really think a decent digital thermometer is more accurate and readable.
baldheadracing wrote:bplus.biz https://www.bplus.biz/ They're connected somehow with Pavoni.
They're the importer, retailer and I guess official representatives of La Pavoni in Taiwan. Not 100% of the relationship but that should mostly explain it :)
baristainzmking wrote:a good tamper. What size? Do they make a leveling tamper and what size, 51.5 or 51 or 52? I am also looking for a bottomless portafilter with wooden handle, what size? Different portafilter basket, shower screen?

Anything else and advise on pulling shots would be greatly appreciated. It's very different from my robot.
The usual safe bet size is 51.5. My baskets seem to go well with 51.6 and some have gone up to 51.8 depending on baskets. If it's a new machine I think you'll have baskets produced by IMS I think, in which case I would say getting the IMS precision baskets does not really bring you anything new. At least that was my case with a 2017 model. The shower screen might be a worthy one. I also think the puck screen from BPlus is a good addition.

Once you have a thermometer for the grouphead it's really quite easy. Turn the machine on, wait for it to get up to pressure, purge with the steam wand and pump the lever at the same time (only up to the point where water does not come out). Depending on various factors, also on the thermometer, you should be ready to pull when at around 85°C. I like to lift the lever up to just under the point where water would start exiting and only then lock the PF in. Once the lever is up you can do a little mini-pump (or rather a wiggle) to get slightly more water in.
Osku

baldheadracing
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#6: Post by baldheadracing »

ojt wrote:They're the importer, retailer and I guess official representatives of La Pavoni in Taiwan. Not 100% of the relationship but that should mostly explain it :)
I had noticed that they get to put the La Pavoni logo on their products. (I ordered their drip tray grate with logo for some subtle bling.)

baristainzmking (original poster)
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#7: Post by baristainzmking (original poster) »

Is the portafilter size for the bottomless 51 or 52mm and the baskets size is 52mm?
Julia

baldheadracing
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#8: Post by baldheadracing » replying to baristainzmking »

51mm is the nominal size for current models.

What can be confusing is sometimes parts are given in terms of actual dimensions. For example, tampers may give the actual diameter of the piston, e.g., 51mm, 51.6mm, even 52mm; portafilters as 52mm. Look for "post-millenium" or "millenium" and you'll be okay (not pre-millenium).

baristainzmking (original poster)
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#9: Post by baristainzmking (original poster) » replying to baldheadracing »

It is really confusing! Thanks. :D
Julia

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drgary
Team HB

#10: Post by drgary »

Congratulations, Julia!

Yes, the ID is something like 51mm and change. Too bad you don't get to go to the Thomas E. Cara shop in San Francisco anymore to soak up the history.

Please show us pix.

You'll want to tune it to maintain about 0.8 bar pressure. You'll use half pumps to bring the group up to temperature. And the temperature you'll measure for will be dialed in by taste because the temperature outside the group won't be the same as actual brew temperature. Don't be surprised if the outside temperature soars after you've started at the desired temperature. Also, I agree that an actual thermometer is better.

It can be annoying to press the lever down on one of these and feel it flex. This is after having the rock-solid Robot. The key here is grinding coarse enough that you won't need to do gorilla pulls.

You'll also refine technique to overcome the air pocket in the group at the start of the pull. It's been awhile since I've owned by third-gen La Pavoni lever. These days I'm mostly using my 1964 machine. But technique may be similar. I guesstimate a lower start temperature (at the outside of the group) and raise the lever for the initial pre-infusion, wait maybe 10 seconds, and if there are no drips, I re-raise the lever once or twice and pump water into the coffee. Some people call this the Fellini method after an old film segment showed a barista re-cocking an old spring lever, but it's unclear what he was doing. There are other methods to avoid spongy pulls, and I'm sure you'll find one.

People complain that these machines aren't temperature-stable. I like being able to temperature surf.

Also, if you haven't already done so, you might take an opportunity to read up on the history of the La Pavoni manual levers and the Professional on the reference website of Francesco Ceccarelli. Your browser will tell you that the site it "insecure" because he hasn't converted it from http to https. I haven't had problems with the site.
Gary
LMWDP#308

What I WOULD do for a good cup of coffee!