toni Senior Member Joined: 18 Oct 2003 Posts: 7 Location: Ithaca, NY Expertise: Beginner
Posted Sat Oct 18, 2003, 2:52pm Subject: no crema
Hi, I recently bought a La Pavoni Europiccola lever machine and I'm still trying to get a good espresso out of it. I'm using Lavazza Qualita Oro (I even tried to grind it finer than it is but there was really no difference) tamp it as hard as I can but still can't get any crema on my shots (just a little bit of foam in the end. Any suggestions? Thanks,
latemarch Senior Member Joined: 24 Jan 2003 Posts: 55 Location: Jackson MO Expertise: Just starting
Espresso: Isomac Tea Grinder: Mazzer Mini Drip: Chemex Roaster: Ron Kyle Drum, Gene Cafe
Posted Sat Oct 18, 2003, 6:13pm Subject: Re: no crema
toni Said:
Hi, I recently bought a La Pavoni Europiccola lever machine and I'm still trying to get a good espresso out of it. I'm using Lavazza Qualita Oro (I even tried to grind it finer than it is but there was really no difference) tamp it as hard as I can but still can't get any crema on my shots (just a little bit of foam in the end. Any suggestions? Thanks,
I've never owned a lever machine. But I'm guessing that ultimately it all works much the same way whether from a lever supplying the pressure or a pump. It's difficult (or impossible) to get much crema unless you are fresh grinding, fresh roasted beans. A good grinder is key. What are you using? Do you have a source of fresh roasted beans (3-7 days)?
toni Senior Member Joined: 18 Oct 2003 Posts: 7 Location: Ithaca, NY Expertise: Beginner
Posted Sat Oct 18, 2003, 7:50pm Subject: Re: no crema
I have to admit that I love espresso and can’t really imagine a day without it but I also like to keep things simple. So – I’m not using fresh roasted beans, I’m using the Lavazza Qualita Oro (for espresso, already ground). From what I read on this site it looks like you’re right and can’t really get crema if you don’t use fresh roasted beans and also freshly ground (not to mention that you have to grind them “just right” and tamp “just right” ) What bugs me though is the fact that I get perfect crema with the same coffee when I use my old machine Saeco which has a pump. I could try though with fresh ground roasted beans and see how it goes. Thanks a lot!
Posted Sat Oct 18, 2003, 8:01pm Subject: Re: no crema
toni Said:
Hi, I recently bought a La Pavoni Europiccola lever machine and I'm still trying to get a good espresso out of it. I'm using Lavazza Qualita Oro (I even tried to grind it finer than it is but there was really no difference) tamp it as hard as I can but still can't get any crema on my shots (just a little bit of foam in the end. Any suggestions?
Two suggestions... - Use fresh roasted coffee. - Get a great grinder.
Then you will be equipped to produce great shots with the LaPavoni.
We still have ourchrome peacock (just having trouble talking myself into selling it), and it still pulls great shots. Be aware that you will only get about a 1 ounce double because of the basket size being smaller (less grounds, smaller shot).
Also, for a double, you will need to pull about 3/4 of a pull, then lift the lever and let it reload and then do the full pull...
Pre-ground coffee seldom produces crema. It takes fresh beans, freshly ground to the proper fineness, then you can get good shots.
I don't quite undestand what you mean by "hold the lever down" -- maybe you're talking about a different machine. On mine, the lever is down to start with, I then slowly push it up all the way, wait about 20 sec and then slowly press it down.
I'll try not to tamp the coffee very hard, even though if I don't do it there is really no resistance when I push the lever down and really don't get any "crema" at all (I mean that little bit that I get if I pack it really hard).
I was actually wondering if anybody could tell me if you need to get any resistance when pressing the lever down and how much?
Posted Sun Oct 19, 2003, 12:20pm Subject: Re: no crema
Sorry, on mine the lever is spring loaded.It starts in the up position, you pull it down, then let go, it goes back up by itself. Anyway if I grind it to much it has less crema.If your desprate you can steam the coffee and it will make "fake" crema.
Posted Sun Oct 19, 2003, 3:56pm Subject: Re: no crema
As for resistance, there should be some. I believe the consistansy of the grind must be just right, to produce nice heavy coffee with a good crema. A good grinder, witch has a grind adjustment, can help.Don't use a spice grinder type ( the kind that has a spinning stainless steel blade that you can see) use one with grinding plates, they usually have a hopper and a collecter. Black and Decker makes one that sells for about $29.00 at Target.
DannyH Senior Member Joined: 3 Aug 2003 Posts: 85 Location: Phuket Expertise: I love coffee
Espresso: La Scala Butterfly, Gaggia... Grinder: Mazzer mini E, Iberital
Posted Mon Oct 20, 2003, 2:32am Subject: Re: no crema
I had the same problem with my Gaggia Factory (virtually a copy of the La Pavoni Professional). I was so frustrated.
I didn't have a grinder and bought the beans ground. After reading some posts on this website I asked them to grind it finer but still not crema.
Eventually I took the machine to a shop and the guy who had experience with lever machines got a crema straight away. He said lever machines require an even finer grind that regular espresso machines.
I then bought decent burr grinder and once I had the right grind got crema straight away. You need to feel a firm resistance when pulling the lever down.
toni Senior Member Joined: 18 Oct 2003 Posts: 7 Location: Ithaca, NY Expertise: Beginner
Posted Mon Oct 20, 2003, 6:32am Subject: Re: no crema
It looks like I really need to get a decent grinder if I want to enjoy my new machine. I'll give it a try and hope that will solve the problem. Thanks a lot,
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