La Pavoni Europiccola instructions Search Advanced search. I have always sent a letter along with them below is one of them to help those that are just becoming acquainted with their new friend. Perhaps it will be of some use here also
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La Pavoni Europiccola instructions Search Advanced search. I have always sent a letter along with them below is one of them to help those that are just becoming acquainted with their new friend.
Perhaps it will be of some use here also It is somewhat 'long winded' but for those starting out with a lever it has helped. Hi, These La Pavonis are a well built machine and if properly cared for will last for ever.
They are designed to never overheat or build up too much pressure. A fuse wired into the boiler on the older models later models have them as replaceable or resettable fuses to prevent overheating and a pressure relief valve for too much pressure solves that problem.
The pressure relief valve is what you will hear hissing once the machine gets up to pressure on setting I. So anyway the pressure relief valve is the part of the unit that has the small tube that is closest to the boiler. It is a small spring with a metal ball at the end that fits into a venturi mounted on the boiler. The spring is set so that it allows pressure in the boiler to be let off once the unit is up to the appropriate temperature.
Why am I explaining all of this? What the last owner did to this unit was to put a heavy spring in the pressure relief valve that must have increased the pressure and heat in the boiler until it forced leaks.
The only thing I can think of is that they must have thought that these units use the pressure and steam from the boiler to make espresso. So when they heard the unit hissing they thought something needed to be fixed. I can tell you one thing it did By forcing steam through the grouphead to the shower screen it not only overheated the espresso grind in the portafilter; it put undo stress and heat on the grouphead gaskets, boiler gasket, sight glass seals, and to much air from boiling the water continuously burner out the heating element itself.
The older La Pavonis did not have a reset able or replaceable fuse it was inconveniently wired up inside of the heating element body and almost impossible to replace.
In other words these people really messed up. These machines rely on the lever operator you and the piston in the grouphead to create the pressure to force hot water approximately degrees F through the puck in the filter basket. So that is the history of this machine as far as I can determine.
What I did; was to go through it and replace all that I have found wrong with it. It has a new stainless steel heating element and gasket, a replaceable fuse Radio Shack to protect it from overheating, boiler to grouphead gasket, sight glass seals, spring for the pressure relief valve, and portafilter gasket.
I also descaled the boiler and put new high temp wiring under the boiler there was that old fabric kind that was horribly discolored and frayed. I also check and lubed the piston and its gaskets. As I said earlier, if these units are properly cared for they last and last and The only thing you will need to replace on a regular basis is the grouphead and piston gaskets. So I will just take the opportunity to give you a few tips.
But don't go way over the sight glass level either. You can use the setting II for initial heat up but stay close by because when it gets up toward temperature it needs to be turned down to setting I to make good espresso.
Once the machine is up to temperature it will be hissing and sputtering a bit that is perfectly normal. I put the portafilter in with an empty basket and lift the lever fully Just for a second or two to let off false pressure, steam, and any impurities that may be on the shower screen. I then take off the portafilter dry the shower screen, and filter basket and then load a filled basket into the portafilter. I then put the portafilter into the grouphead and turn it just enough to know that it catches, but do not tighten it down yet.
This procedure prevents a vacuum being created above the espresso in the filter basket which usually causes channeling during the pull. Raise the handle to the full height and allow hot water into the grouphead for about 10 - 15 seconds before starting a firm But not hard down stroke. If the stroke goes very easy and you get weak espresso with no crema. If the stroke gets choked the lever doesn't want to go down even with very firm pressure If you choke the pull do not immediately take off the portafilter!
You will get a pressure release of hot water, and wet espresso all over the place. If you have gotten the handle down far enough to be past the point where hot water is introduced to the grouphead; wait for about 30 - 45 seconds without further pressure on the lever. Try the stroke down from there again. If it goes hard, don't force it, go ahead and wait for the pressure in the grouphead to release and then slowly turn the portafilter handle to relieve the pressure still in the grouphead.
When it starts to 'sneeze' stop and allow it to de-pressurize. If you did not get the handle down past the point where hot water enters the grouphead; turn the unit off and turn on the steam wand to release pressure in the boiler. But be aware that pressure may still be in the grouphead, so be careful with the portafilter. On successive pulls you will get two or perhaps three great shots before the grouphead begins to get too hot for good espresso.
The solution is to cool off the portafilter by putting it in cold water. La Pavoni advertises that these units can pull 8 doubles Wrong; at best you will get 5 or perhaps 6 pulls before the water level gets dangerously low to the heating element. You never want any part of it above the water line. Well by now you realize that these machines can be quite a challenge. But once you get to know Miss Pavoni, she will make the best espresso you've ever had in your life. The espresso itself is actually creamy and the crema ooohhh As I mentioned earlier a lot of making a good espresso depends on you.
The machine is not the problem. You have to consider the Espresso blend, the grind, the filter basket, the tamper, the tamp itself and finally the pull.
Allot of variables depend on you 'the home barista'. I suggest you visit some of the many Internet sites that fanatics like me tend to visit, there is ample great information out there to help you out of any jam you may get into. Another issue is the tamper; I don't know why a company as prestigious as La Pavoni sends a tamper of such low quality In layman terms, "It sucks. If you go on their website you will see you have many choices. Do yourself a great big favor and get one.
Lastly, the single size filter basket for the La Pavoni is worthless. In the pictures I took to sell this unit I used the double basket sold by La Pavoni and it can make great espresso with practice. So do yourself another great big favor Go online and find a Internet seller that sells the "Elektra Leva 'A' machines and replacement filter baskets. They are much deeper than the La Pavoni basket yet are the same diameter. So since you already have a bottomless portafilter you can use them.
They are high quality and still much cheaper than the La Pavoni baskets. You will have much more success with them in making espresso because they hold more grind.
Well that is about it. By now you may realize that I love espresso machines and I love espresso. I have three at home, one at my office and five in my shop. I collect them, I use them and I thoroughly enjoy all different types of machines But my wife thinks I have gone a bit overboard. So I agreed to sell a few Hopefully what I have written here will help you on your way to years of great espresso For newbies, it's probably worthwhile noting that some parts of this guide apply only to older pre-Millenium Pavoni levers.
For example, the newer models have a simple on-off switch, and take a 51mm basket the Elektra basket will not fit. Double baskets for the Millenium models are now available for reasonable prices e. The 51mm single baskets are actually usable, although single shots always make me think a "what's the point? I have posted it. It is somewhat similar to the letter in this post but does contain the differrences you pointed out. I guess its a matter of taste. I like double-doubles or even triple-doubles Perhaps for me it is The more volume the better Singles can be an amazing shot though, especially when they are pulled with a single origin.
Aside from the volume issues with the single shots though, it seems that many people don't use the baskets because singles take a different skill set than a double. People invest so much time in their double baskets, and start getting good shots, then switch once and the shot just isn't as good. It is just a matter of practice really and learning the right techniques, just like so much of the espresso brewing process.
Aside from the volume issues with the single shots For the double basket it varies a little. I start with the Fellini, and then pull the first pull. If it is going well I will continue the pull to the bottom. If the pull is difficult, I only do a half pull and then start on a second pull. More often than not though I do two Fellini's and two full pulls.
La Pavoni Europiccola EPBB-8 Instruction Manual
We put together this guide to help you get started pulling delicious, consistent shots on the brilliantly crafted La Pavoni. Before you use your La Pavoni Espresso Machine for the first time, make sure that you clean the inside properly. As should be standard practice with all higher-end coffee equipment, you must prioritize maintenance and upkeep. Here are the steps in getting started:. To get the smoothest, richest cup of espresso, you should always start with the right grind. For best results, your grind must be consistent and have a powdery texture similar to sugar.
Instruction Manual: La Pavoni Espresso Machine