Easy & Perfect Lapavoni lever Espresso 

Lp videos are just the best ones

Hey Mitch, as always thank you for the great video. I especially enjoy your LaPavoni Content. I have switched from my Mahlkönig/Baratza Vario V3 to the Kingrinder K4 for my LaPavoni shots just because I enjoy the fully manual process. I usually prepare the puck, purge the group and then keep the lever up just below the point where water comes out and insert the portafilter. That way I ensure that the puck doesn't get sucked up and potentially damaged in the process of lifting the lever. With the pre-infusion process I vary betwen a grind size that offers me a few seconds of pre infusion and a fairly fast pull and a finer grind where I push down on the lever a bit to infuse the coffee puck, then go back up to refill the group and push down for a slower and more intense extraction. Cheers and I'm looking forward to the next one!

Over the years of using my LP, I find that I like to raise the lever to just before water comes out then inserting the pf. LP is a great machine, but it is a little bit like an all-manual car, you have to get "in tune" with your machine great content, it is fun to see a raw dial in process.

Im loving my 078s as well!

Thanks for your video. I’m struggling with my Lapavoni since 2 weeks now to find the right setting on my mazzer to make good espresso on my machine. It’s often to sour and acidic for me. I will taste to go coarser and go back to finer 👍🏻

wonderful, im change my grinder for model la pavoni and my life change kkkkk. tks bro

Hi, la pavoni video are always interesting, maybe a video with differents pressure profile can be very useful. Thanks !

Damn you. Now I want a coffee. 😂

I like your video very much. And have a question: You pulled a double espresso with one move. What if I want to double the amount of water. Do I have to pull twice within 25-30 seconds (and adjust the grinding) or should I keep the grinding and simply pull twice? What do you think?

Ask any question? Ok, here it comes: I use the La Pavoni single portafilter from the "esperto", but I feel that the recommended 7-9g is too little. Any idea what the correct weight would be? With 7g at finest grind setting, I just get sour gas station "sh*presso"", yukk... 9g is little better. Also the puck top seems to erode during the brew..

i use a puck screen, do you recommend?

Hello, thanks for the vid. Just to know how to cool down the heat group between 2 coffee. Thanks

Two comments, one serious the other not so. Is it critical to have the tamper the same diameter as the basket? Most off the shelf tampers are slightly undersized so after pressing the grind there is a slight uncompressed ring around the edges. To date I have refrained from investing in a La Pavoni exact diameter special tamper from France. The other essential for a superb cup is for the La Pavoni Eagle to be in its rightful place!!

Hi Thank you for wasting that much coffee to make this video. Would you make an episode talking about pressure and ratio? Since I don’t have a pressure monitor kit and using a 14-16g basket. What is the ratio that you think is great?