Duncan Senior Member Joined: 19 Dec 2001 Posts: 35 Location: Sydney Australia Expertise: I like coffee
Espresso: Pavoni, Techno, La Cimbali... Grinder: Cunill, Rossi RR45, Mazzer... Vac Pot: No Drip: No Roaster: Withams Coffee
Posted Mon Apr 8, 2002, 2:38am Subject: Pavoni Professional
The Pavoni if left on for a continuous period can become to hot and will burn the beans. This may have happened on your fourth pull. Try removing the porta filter and cooling it under running water, also allow one to two minutes between pulls if doing more than two coffees. Ihave had mine for thirteen years and this seems to work. (although it likes to be cantankerous for no apparent reason somtimes, just like a wife)
Espresso: La Pavoni Pro, Elektra:... Grinder: Elektra MS,MSC Roaster: Hottop
Posted Thu Apr 25, 2002, 3:07pm Subject: RUST!!
I've had a La Pavoni pro for 7 years and agree with all the above review. One problem that has come to light is that the chromium plating is a bit suspect under the drip tray. Even after about 2 years there were signs of flaking chrome and now 7 years on there is significant deterioration. Overall the machine is good but does need practice and expertise (even luck). I also have the privilege of having the Elektra Microcasa range to hand and on reflection the Elektra machines are superior in virtually every area - finish,build quality,higher water capacity,weight and method of operation/consistency of operation. Don't get me wrong I really like the Pav but the Elektra is markedly better (IMOH). I have also recently serviced an American gentlemens Elektra in the UK (he brought it over the water) and after 15 years continous use with an obvious fairly cavalier attidtude to cleaning was in perfectly serviceable condition (once I'd converted to UK voltage 230v). I spoke to the customer who told me he had NEVER had to even replace the piston seals (I did as part of the service).
rustywater Senior Member Joined: 7 May 2005 Posts: 9 Location: chicago Expertise: I love coffee
Posted Sat May 7, 2005, 9:20am Subject: Re: La Pavoni and rust
I salvaged an old La Pavoni Professional and have been using it for the last nine months. What I'm about to say may horrify espresso experts--but it has come to my attention that the inside of the water tank is covered with a film of rust or some other kind of deposit. As a result, all of the espresso I've been pulling has been made with rusty water. I was ignorant enough that I beleived that the bitterness was mostly the result of cheap coffee, poor skills, improper tamper, etc. etc.
Since I found this out, I've used white vinegar and water to descale my machine. This improved the color of the water but when I pull a shot without the portafilter, I still get rust colored water that tastes like, you guessed it, rust.
Is there anything that can be done or should I throw it away?
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