La Pavoni Europiccola - some issues and questions from a new user - Page 3

February 13th, 2012, 1:32 pm

Kurt,
I received it, see your email.

Stelios,
Yes, I have the model with ~52 mm inner diameter filter basket. The tap water here is relatively hard, but I use a brita filter.

Exchanging beans would be fun, to keep the shipping cost to bean cost ratio reasonable I would suggest to send a larger amount though, 2 x 250g for example. Perhaps you could include one that does not work for you on your europiccola, to see if it fares better with higher temperature on mine.
I will see if I can get you the list of beans from my local roaster.

#22: Post by **stelios** » February 14th, 2012, 1:24 pm

Ok Gerard,
Just sent you a pm. Please check your inbox.

#23: Post by **KurtAugust** » February 16th, 2012, 4:34 am

So you have temp strips on a millennium pavoni! I wonder how the group heats differently. Is there a lag time, an offset? Are the strips of any use?

#24: Post by **coelcanth** » February 16th, 2012, 9:33 pm

well, i have an earliest version Europiccola..
which is similar in design to the sleeved Millenium models except with more brass,
and my 90 degree temperature strip basically never registers anything at all

#25: Post by **KurtAugust** » February 18th, 2012, 6:38 am

60-90C
Or
90-120C?
Both strips include 90C.

#26: Post by **coelcanth** » February 18th, 2012, 10:35 am

i mean the 90-120C one originally sold by OE..
it doesn't do anything.

i haven't located a lower range strip yet that's available singly

#27: Post by **drgary** » February 19th, 2012, 1:28 am

Just looked at this thread, so sorry for the late reply.

If you're still not getting good crema, even though it's counterintuitive, try going coarser on the grind.

My Millennium Europiccola has the temperature dialed in very well so that I can pull hotter for light roasts and cool the portafilter to brew darker roasts. I tested my machine with a steam wand manometer and it's set at .85 bar. .9 bar is pretty close to that and may be fine. I figure it's got to coast a bit hot so I can cool it down.

If you find yourself pulling sour shots, have you let out steam through the steam wand and briefly flushed the group? These let air out of the boiler and the group so the machine doesn't give you a false pressure rating that's reading air (less dense) instead of water vapor so it's not fully heated.

If you just bought a new machine, it should be under guarantee and still serviceable by the dealer. You might ask them to tighten the grip of that boiler to the base so it doesn't swivel.

#28: Post by **KurtAugust** » February 23rd, 2012, 8:46 am

Well, the beans aren't the problem. The ones you sent me are amazing. Using the Columbia micro lot first. Big fat chocolate bar. Pulled it hot and cold and it was very forgiving. Perhaps the machine just took some getting used to and now all is good?

#29: Post by **espresscafe** » March 1st, 2012, 8:58 am

I know that grind setting is essential for crema, but how sensitive is it ? On a step less grinder (gaggia MDF) is 1 millimeter left or right going to make a significant difference ?

I'm still trying to get as much crema as those videos on youtube where a good 1 to 2 cm of crema comes (on single shot glass cup). I tried roasting my own coffee (pop-corn), yet i do not get a lot of crema (a few millimeters only). Still trying to understand why.

#30: Post by **TomC** » March 1st, 2012, 1:41 pm

G_B wrote:Kurt,
I received it, see your email.

Stelios,
Yes, I have the model with ~52 mm inner diameter filter basket. The tap water here is relatively hard, but I use a brita filter.

Exchanging beans would be fun, to keep the shipping cost to bean cost ratio reasonable I would suggest to send a larger amount though, 2 x 250g for example. Perhaps you could include one that does not work for you on your europiccola, to see if it fares better with higher temperature on mine.
I will see if I can get you the list of beans from my local roaster.

Gerard,

A Brita filter will do nothing for treating water hardness.