I was given a LaPavoni Euorpiccola circa 1964 (researched this on web). Machine is in like new condition with very little prior use. I have been experimenting with it for a couple weeks and a lot of help from my son (experienced espresso king!) and finally am enjoying great shots with perfect crema. My question is: Is there a benefit in selling this machine to a "collector" and purchasing a more modern machine like a Miss Silvia? What benefits might I gain?
That would be more of a step backward. If you are enjoying great shots with perfect crema, what would you gain by moving to a different machine?
In addition, there is no (or very little) "collector's value" to a 1964 Europiccola. There are many many thousands of pre-millenium EPs around, and they are valued because of what they do, not what they are.
I have both machines and it's far easier to be more consistent with the Silvia than that old LP in stock form. I don't mean to be rude but I highly doubt you've mastered that machine in such a short amount of time, given the Capresso grinder, the thermally challenged group, and the picture you posted. It's virtually impossible to pull back to back consistent shots on an ongoing basis without measuring group temps, which can very quickly rise and burn the coffee. The first shot pulled on the LP after initial warm up is almost always worse than the second shot. Even with a temperature probe I'm still having some issues dialing in the first pull. Usually it's a bit cool but if I warm up the group a little more then it starts getting too hot for the second pull, which generally means the first shot is sacrificial. Still working on finding those sweet spots and of coarse different coffees demand different temps sometimes. What coffee are you using? As for collector value, not worth more than a more modern LP.
CanyonJack Senior Member Joined: 8 May 2013 Posts: 2 Location: Arizona Expertise: I like coffee
Espresso: LaPavoni Europiccola Grinder: Capresso
Posted Sat May 11, 2013, 2:33pm Subject: Re: Newbie w/ LaPavoni Europiccola
Current coffee I am using is Island Joe's 90 mile stretch. I pull double shots back to back in the same shot glass you see in the pic. Consistently day after day the flavor, crema and temperature shows low variation. Not sure what your issue is with the Capresso grinder? 30psi pressure with a convex tamp produces consistent pull times (20-23 secs). If I change coffee brands and can't find the perfect grind setting, I might do the stepless mod.
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