Back in 1989 I bought a Europiccola at Forzano's in NYC Little Italy. It never gave me consistent results and I eventually sprang for a Magister HX machine. I periodically would try the Pavoni a few times a month but it never came near the results of the Magister. Until this week. Up until now I've been struggling to get the perfect grind, using the same Olympia grinder for the Pavoni that I use for the Magister. And the pull has almost always been too hard or too easy, i.e. the grind too fine or too coarse.
Several days ago I tried something different, which may be of help to some LP users. I tried grinding on my manual Zassenhaus. I had avoided it because the Zass tended to change to a finer and finer setting as I cranked. I started out setting the dial 90 degrees from the tightest setting and it would gradually move from the 6 o'clock position to 3 o'clock. Anyway, I tried it with the Pavoni and this gave me the best results I ever had, with flavor even surpassing the HX machine. I have a pre-millennium machine and dose a bit over 13 grams. The pour starts out as almost all crema and then reduces to around 1/4 or so crema. I never had that result with my old grinding methods. I had something like 5 or 6 consecutive days of this result with two different coffee origins, so I have some reason to hope it will continue.