@@claudiolevermag Yeah, did that, thanks. Mina arrives August 01. Then I must determine if my grinder is up to the task. Then I start working on a more elegant column for the head module because the Mina will be on the kitchen counter permanently and will not be traveling.
@@claudiolevermag Thanks! BTW, thanks for NOT playing music and letting us hear the machine! I love the sounds it makes :). So you preferred the SL-Version over the classic one. I'm torn between them. The Workflow on the SL seems nice. But you can't influence the pressure profile. I don't know.
Claudio is it common to dose 18grams for the Cremina, in the 49mm basket? I see often see 13-14 grams, I am not sure if that is more common for medium-dark roasted beans? Lovely video thanks so much, learning a bunch through your videos.
Buonasera Claudio, ho la stessa macchina 2018 Pro For medium/ medium light roast, do you think that 85 Celsius is enough? I have the boiler at 1.0 and at 85 i think that is still cool At 89 it's better but i think that want 2-3 more to be perfect I use a digital thermometer on the head at the right I like to extract with 5" static preinfusion and then in ~25" in total finish all 1:2 ratio I don't like overextracted cause they lose texture, complicated flavors and acidity I am already member on Facebook group
Hi Wake, for very light roasts I suggest 90 deg celsius. Still, there is one my recent video about pulling a shot with light roasts, I would suggest to see it 'cause it's quite detailed about every aspect of the extraction ( although it refers to a Cremina it is equivalent with a Pavoni). Thank you very much for your comment, cheers
Awesome video, Claudio. A clean and beautiful setup. It's nice to see how steady your hand is and how you pulled at 8 bars... btw, people, notice Claudio's soft close refrigerator door! 😆
Old advice was that freezing is bad, but that was bad advice, we now know freezing can be great for preserving coffee, you just need to know how to do it right. Single dosed containers like this work well, and there's benefits grinding directly from frozen. However, you don't want to take out 1lb of coffee take out a little and put the rest back in the freezer, or take out 1lb and open it up to use some immediately, the condensation formed from the temperature difference will cause the coffee to go downhill fast! In like 2-3 days it will change the coffee dramatically. If you have 1lb coffee frozen, keep the container sealed air tight and take it out the night before you need it (or wait a few hours for it to come up to room temp) then you can open it and if it was roasted 7 days before freezing it, and frozen for a month or so, it should be as if it is only 8 days after roasting! It will age / de-gas normally after freezing. I'm not a fan of single dosing from frozen just because it's possible your coffee will get better as it degasses and ages a bit more, if you're taking out a small amount each day, it would essentially be about the same, (in my example, it would all be equivalent to 8 days after roasting), and you can miss out on the coffees potential as it ages / degasses further.
Freezing single dosed beans makes the difference. Beans can "live" for months and do not fade flavours. The problem comes up when freezing more and a single dose, then the beans not used immediately will deprecate
Nice, I've been doing something similar with my Europiccola, and finding it does work well, I thought it was pretty ristretto, but not quite as ristretto as your method. I basically do 16g in and 30g out or whatever the machine decides to give me, sometimes it might be only 25g out and it still works well that way (I think when the preinfusion is too short and/or coffee is ground too fine, it needs mere time to saturate so you get less water in the chamber and less espresso in the cup). I lift the lever and let it pre infuse with boiler pressure for about 20 or 30 seconds before pulling the shot. So it's similar, except yours takes it a step further with more of an ristretto and even longer pre infusion so maybe ill try that next time.
hey claudio--wonderful video, I have come back and watched several times. Though I have an unrelated question, do you have any ideas on how to pull a lungo shot on a lever machine?
@@claudiolevermag I am looking for a 1:3 ratio at least. Maybe 1:4 if that is possible at all. Currently working on a La Pavoni Professional (14-14.5 gms in) , although I would think a similar method could be used on yours?
@@ablissfuldecline sure, first thing make sure you have properly adjusted the piston throw for best output. I suggest you to join this my group : facebook.com/groups/LaPavoniLeverOwners/?ref=share_group_link or this facebook.com/groups/LeverFever/?ref=share_group_link
Everything about this video is perfect. All the equipment is perfect. Nothing more nor less is needed. What a clean, simple, home set-up. Sure, you could spend 10's of thousands of dollars and plumb in a Slayer or some other fancy machine but you will not pull a more perfect espresso than this. Outstanding!
The Olympia Cremina is an awesome machine. With the Pressure Profiling Kit, you have full control on the pre-infusion pressure and time and the pressure you pull your shots to with the profile you desire. You can even add a bluetooth Smart Profiler and with a compatible bluetooth Scale (i.e. an Acaia Lunar) you have full control and can record all your shots. And when you pull a great shot it feels great. It's footprint compared to many other prosumer machines is small which is ideal for home kitchens. And the quality of build (especially with the new ones) is amazing. I bought a new 2021 model late last year (after 6 months of researching and deciding what Espresso machine I would buy and watching the two James Hoffman's RU-vid videos on the Cremina and SMART Pressure Profiler) that finally decided it for me) and I love mine. James Hoffman's video on the Cremina is spot on.
Hi Claudio- Bravo! I stumbled onto your video... you are a craftsman showing your art! My question is were did your purchase the electronic thermometer shown on the rights side of the Cremina ? Please advise. Thank you
Everybody is releasing false pressure in their La Pavoni workflow. What is the reason for doing so? I pull consistent shots from my Europiccola regardless if I do it or not. Am I missing something?
@@claudiolevermag specially for the Cremina, fine a grinding does not work well, and the new eureka mignon xl grinder it’s even worse you cannot enjoy it on olympian Cremina so disappointing.
