SanMarzano Senior Member Joined: 12 Jul 2007 Posts: 1 Location: United Kingdom Expertise: I live coffee
Posted Thu Jul 12, 2007, 11:29am Subject: Disappointed with new La Pavoni - Help!
I’ve recently bought a Pavoni Europiccola – after getting over problems in respect of no crema, poor quality microfoam etc.
I now seem to have a problem with a long stream of bubbles at the end of the pull (see photo).
I’ve also noticed that there is little resistance until the lever gets to about the horizontal position, from then on there is some pressure but then the inevitable stream of bubbles fills the cup.
Posted Thu Jul 12, 2007, 3:11pm Subject: Re: Disappointed with new La Pavoni - Help!
You've probably read about how important a good grind and a good fresh roast is to crema and extraction rate so I won't ask. The rest is technique. A good tamper, a good hand and practice should get good results with your LaPavoni. They're good levers.
How long are you letting the machine heat up? Are you bleeding off false pressure, that is, after the boiler light goes off are you opening up the steam wand to let false pressure out so the boiler can build up to true pressure?
With my manual lever you really have to let the pressure build up. Water is delivered into the piston via boiler pressure. If the boiler isn't at full pressure the water delivery isn't good and it compromises the draw into the piston making preinfusion less effective and limits the water volume for extraction. That could affect volume and extraction pressure, I think.
No crema usually is stale beans. Poor quality microfoam could be your technique or a boiler that's not at full pressure. Little resistance until horizonal could be poor grind, too coarse of a grind if the extraction is fast or poor charge of water to the piston because of low boiler pressure. Bubbles in the cup I couldn't say. The end of a shot can be bubbly but if a good bit of the end is bubbly it might be technique, poor grind or something contributing to channelling or poor extraction pressure.
Good luck. When you get to know your lever and have a good grinder with a good fresh roast very good espresso is possible.
Posted Fri Jul 13, 2007, 12:17pm Subject: Re: Disappointed with new La Pavoni - Help!
mrgnomer Said:
With my manual lever you really have to let the pressure build up. Water is delivered into the piston via boiler pressure. If the boiler isn't at full pressure the water delivery isn't good and it compromises the draw into the piston making preinfusion less effective and limits the water volume for extraction. That could affect volume and extraction pressure, I think.
I have noticed the same with my Gaggia Factory lever (e.g., la Pavoni). I always wait until the water heater starts cycling before doing the preinfusion. This helps with pressure build up when you are about to pull a shot.
Posted Fri Jul 13, 2007, 12:30pm Subject: Re: Disappointed with new La Pavoni - Help!
Again, bleeding off the false pressure is important too. I think during warm up from a cold start the expanding cold air trips the pressurestat too soon and the boiler doesn't get up to full pressure/temp. After the light goes off for the first time you've got to open up the steam wand to let the false pressure out so the boiler can come up to full pressure/temp. After the bleed off you can let the boiler come up to temp and if the portafilter is still cold you pull the lever to run some how water through. With the Cremina, if the boiler cap is hot there's good pressure.
That's a good trick to wait for the boiler light to come on before pulling the shot.
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