i got distracted when the pepsi rolex showed up in the video
@dvsmaverick
Жыл бұрын
I don’t know what magic you just did. I’m struggling to steam proper milk with my europicola and here you are pulling a shot while steaming, and doing decent latte art.
@ahbzjr
3 жыл бұрын
And a side of pepsi to start the day. Quite the caffeinated morning you got there!
@hanchung9127
3 жыл бұрын
indeed... lot's of pepsi lovers here... LOL check out my latest video for more caffeine overload. cheers!!
@gauge010
2 жыл бұрын
Noticed that, too 🙂
@guidoevers
4 жыл бұрын
Very interesting. Seems like you have a good understanding of your machine. Two cups, felani move, no look frothing and latte art.
@guidoevers
4 жыл бұрын
and just 14 grams for two cups, I am doing this wrong. I use 16 grams for about 31 gram output. A single cup
@hanchung9127
4 жыл бұрын
16 in 31 out seems like a good plan. I haven't been able to do 16 on my basket maybe it's the beans but my output is also about 30ish if I remember correctly.
@cornflakekiller11
4 жыл бұрын
@@guidoevers His recipe is probably based on the old Italian style of espresso, most likely due to the smaller portafilter you get with these La Pavoni lever machines. Most modern machines with light to medium roasts benefit from your recipe
@mckinley8185
4 жыл бұрын
Nice Pepsi
@stockraker1690
2 жыл бұрын
Bravo!
@PriusRaj
3 жыл бұрын
You're the first person I've seen steaming while pulling a shot and I super appreciate seeing that it's an option! Double boiler who?
@rongrachsomburanasin4622
3 жыл бұрын
But it might not be an optimal tho. La Pavoni has a boiler switch between extract & steam to get the right temp for each purpose. I guess the poster left the switch in steam mode (to get sufficient steam) thus the water temp is way too high for the extraction itself.
@murataht
3 жыл бұрын
@@rongrachsomburanasin4622 It depends on the version of the La Pavoni. For example, post mil LP Pro has only one switch and it is controlled with the pressurestat. I assume the machine on the video is one of them.
@TheFlyingpig2351
3 жыл бұрын
@@murataht You’re correct about one switch (same as the one I had). But it has two positions (toggle front or back) for two different temp. Both still rely on pressure stat.
@murataht
3 жыл бұрын
@@TheFlyingpig2351 Ok, but mine is a post mil model, and it has one switch and only one position. Which means there are different models out there, and in the video I assume it is one switch and one position to achieve steaming and making espresso at the same time.
@TheHabadababa
Жыл бұрын
@@rongrachsomburanasin4622 That's only on machines from before 92 . Since then a pressurestat is used to hold the machine at a constant pressure anywhere from .8 to 1.2 bar depending on how it's set. That's enough for steaming (but better with a single hole steam wand tip) while only giving you too high extraction temperatures after extended use.
@simontremblay643
3 жыл бұрын
You make it look downright easy, but I know there's a lot of knowledge and skill involved. I will acquire a Europiccola soon, and I hope to use it as well as you do.
@hanchung9127
3 жыл бұрын
thank you... you will love the process & experience and eventually your coffee will be amazing. my coffee doesn't always taste amazing but the daily experience of making it with a lever machine is lovely. have fun!
@MrMansu
3 жыл бұрын
Please, give me damn cremaaa! Thanks for sharing.
@adambromley6972
3 жыл бұрын
And this guys got the nice Rolex damn!
@micheleb.3423
4 жыл бұрын
It's interesting to know that you can steam and brew at the same time. I don't have a La Pavoni, but was wondering if a barista working on a LP could operate simultaneously for a cappuccino
@hanchung9127
4 жыл бұрын
Michele, although La Pavonis are single boiler they are manual lever machines which means that once water enters the group head the extraction doesn't depend on the boiler pressure. Steam is also separate from any group head parts so steam can happen simultaneously during extraction as long as you can secure the milk pitcher at the proper position..
@threeonesix5855
4 жыл бұрын
han chung you appear to lift the lever twice, does the water fill the chamber each time at the same temperature?
@hanchung9127
4 жыл бұрын
@@threeonesix5855 yes water will fill the chamber each time but temperature will vary on your boiler temp.
@djembeboyzach
4 жыл бұрын
I was thinking to buy a la pavoni. Which one is this. I did not realise you could steam and extract coffee at the same time. Got the DE1 pro and would love a lever to play with
@hanchung9127
4 жыл бұрын
This one is a basic Europiccola Professional. Amazing machine. Purely man & machine for amazing coffee. DE1 PRO and La Pavoni... best of both worlds.
@Snoogle2
4 жыл бұрын
Awesome!
@pithyginger6371
3 жыл бұрын
That drip tray is nice!
@Juusi0
4 жыл бұрын
Nice and efficient workflow! What is the dosing funnel you are using? I really liked the way you can slide the tamper through it.
@hanchung9127
4 жыл бұрын
so sorry for the late reply... i got my funnel here: www.bplus.biz/products
@Juusi0
4 жыл бұрын
@@hanchung9127 No problem, thank you for your reply! I think I'll need to get one those too :)
@federicopick3762
3 жыл бұрын
Do you know why the crema sometimes looks like separate and breaks. My Pavoni does it several times and i cant find any solution . i ask because i see that when you finish the shot the crema starts to get that break effect. Great video!
@hanchung9127
3 жыл бұрын
i think the coffee freshness and grind size plays a big part on crema quality. if the extraction is a thin trickle w/ thin crema... try going a bit coarser and good tamp pressure? water/boiler temp and lever pressure will be important too.
@jiageng1997
3 жыл бұрын
exact same problem but now that i switched to bottomless portafilter my crema breaks less. I think it could be the crema touching metal spout of portafilter thats the issue for me.
@user-yc7pl9wc5e
Жыл бұрын
Which funnel do you use?
@andrewlindsay9509
3 жыл бұрын
The mirror is an excellent touch. What setting do you use for espresso on the Niche? Just got one!
@hanchung9127
3 жыл бұрын
Thank you... I think grind setting on the Niche will differ but seems to be roughly similar for most espresso. I'm set between 12-16. Lot's of great knowledge, creative set ups, etc... on this FB group facebook.com/groups/LaPavoniLeverOwners
@danielgarciagarcia785
2 жыл бұрын
@@hanchung9127 excuse me han, that’s the official zero niche cup? Since it’s 58 mm and la pavoni it’s only 51 mm I was wondering what you were using there :) thank you!
@hanchung9127
2 жыл бұрын
@@danielgarciagarcia785 thanks for asking. I'm using the original niche cup. Occasionally I spill a little but the funnel helps.
@guystewart10121
3 жыл бұрын
When I add 14g into my portafilter, as soon as the hot water starts to fill the group head, water comes through the puck without me starting to pull..... the only way I find is to increase the dose to something like 21/22g.cant figure it out. the size of the basket looks the same ??!?!?!?!
@Brickoliciousness
3 жыл бұрын
Grind finer. 14g's is enough, so you need to decrease the grind size. If it's because you can't grind finer, I'd recommend getting a coffee seller to do It for you next time so you will know the difference... In my experience the grinder is the most important equipment to own - because coffee is about control and consistency is key.
@TheDsmail1
3 жыл бұрын
Really nice video. You seem to steam your milk for a long time. I have the same set up and find the milk jug gets too hot to touch quick quickly so stop my steaming. I am new to this so wondered if I should stop then or continue? Thank you.
@hanchung9127
3 жыл бұрын
David, I think the steaming time depends on your boiler pressure and kind of tip you have and as long as you finish your drink with good temperature milk and a nice foam consistency I don't think it matters how long it takes to do it. So I want to get to a nice foam consistency when the jug is just about hot to touch and if you overheat the milk, it will lose sweetness, texture and taste.
@oscara8746
4 жыл бұрын
What other grinder have you had before the niche zero? How do you compare the zero say to something like the super jolly?
@hanchung9127
4 жыл бұрын
grind quality: i'm not an expert but lot's of experts have them and most times using them as their go to grinders. i never owned a super jolly but I assume that grind quality should be as consistent or better just for the fact that the zero can offer minimal grind retention. everything is just simple and predictable in the niche zero. easy to clean and calibrate. I've used the niche with the la pavoni, the olympia cremina and a faema e61 all with excellent results AND I DONT WORK for NIche nor AM I sponsored. it's a great grinder. I looking at buying another one for home.
@jacobtovey6872
4 жыл бұрын
Can I ask what size the cups are you're using?? Really like the video and set up - thank you :)
@hanchung9127
4 жыл бұрын
cups shown are cappuccino cups I believe about 4 ounces.
@pakily36
3 жыл бұрын
Double Piccolo latte
@CrazeUK
2 жыл бұрын
How many gram basket was that also did you pull the lever twice?
@hanchung9127
2 жыл бұрын
This is probably 14-16 gram basket. I usually dose about 15-16 grams.
@ichbineinfakenameobviously
Жыл бұрын
Is that a single hole steaming tip? Also it seems like your steam wand extends further beyond the base of the La Pavoni so you can steam milk while operating the lever. Is that a mod?
@hanchung9127
Жыл бұрын
Yes single hole tip but the wand is standard length. The milk pitcher is on a adjustable height raised stand
@leikatm
3 жыл бұрын
i know this is kinda old, but i just got my niche delivered. What setting are you usinf on the niche for most espressos, From the commandante I felt that i needed to grind finer then usual to match the pavoni, but with the niche i'm close to 21-22 with an espresso that is medium roasted and needed some fine grind before. The Niche is calibrated ! I still think i'm overextracting (20 s PI, 20s Shot(after PI) ) at around 7.2 TDS on a 1:3 ratio. I wonder if I'm in the right ballpark on the grind and should change the PI phase or temps.
@hanchung9127
3 жыл бұрын
how does it taste? my shots are a bit longer then 20s, I don't know my TDS. my niche is set to about 15 for city to city+ roast for my faema e61 pump set to about 8 bar. I wouldn't worry about what other niche settings work for what and just use the numbers as a reference for your machine. ultimately, if your shot is to your liking... all is good. PI on a lever either on cremina or la pavoni, PI for about 10 sec and just let the weight of my hand press the lever and at first drip I apply "full" pressure.
@glengoodwin
2 жыл бұрын
Hey mate, just bought a professional. May I ask what tamper you’re using?
@hanchung9127
2 жыл бұрын
got mine here... www.bplus.biz/products
@allantitmuss5627
4 жыл бұрын
I see you've removed the group head pressure gauge housing. Have you re-calibrated it? And is that a Coffee Sensor conversion?
@hanchung9127
4 жыл бұрын
The glass and housing broke so I just removed it. It's somewhat calibrated just so I have a visual reference roughly at 9bar. Yes this is the coffee sensor kit.
@allantitmuss5627
4 жыл бұрын
@@hanchung9127 I'm struggling to get more than about 4 bar indicated group head pressure with the same set-up, even using the Coffee Sensor naked stainless portafilter and a deeper basket, a 20g dose, ground so finely and tamped so firmly it felt as though I was about to break that beautiful new stainless lever. I wondered if you'd had a similar experience, and had taken its cover off to re-calibrate the gauge. But it looks as though my mystery continues. Thanks for your quick and helpful response.
@hanchung9127
4 жыл бұрын
@@allantitmuss5627 4 bar... but you are getting a lot of resistance on the lever during extraction? how is the flow and extraction time?
@allantitmuss5627
4 жыл бұрын
@@hanchung9127 The extractions always feel fine, it's just the indicated grouphead pressure that's been puzzling, at a maximum of about 4 bar. I've fitted another new gauge today, at the same time as a Bong Isolator, and only had time for one extraction since, but that showed a sustained 6 or 7 bar for several seconds, followed by a long steady tailing-off, so I think I might have solved that problem. In a very short time I've changed grinder, tamper, portafilter, baskets, boiler gauge, and shower screen, as well as introducing the grouphead gauge, so suddenly everything has been in-flux, on a machine I've used since December 1987. But to give you a rough idea, with a boiler pressure cycling around 0.9 bar, I've been using about 14g coffee, extracting for about 20-30 seconds, for a typical 36g or so of coffee. I note with interest your own very long pre-infusion time, with the lever raised, and nothing apparently happening. Are you using a very, very fine grind setting? My burrs are rattling, but I'm guessing yours must be even closer.
@hanchung9127
4 жыл бұрын
@@allantitmuss5627 glad to hear you're getting better results. Which grinder did you get if you don't mind me asking?
@L2000
4 жыл бұрын
That's a pretty long pre infusion is it a light roast?
@guidoevers
4 жыл бұрын
Thought so as well. He does have a very decent output though. I do 10 sec pre infusion on 16 grams in a 49mm basket. Can't say my end result is better than his
@L2000
4 жыл бұрын
@@guidoevers yeah i normally stick to 10 seconds if medium roast i have been known to take it up yo 15 though with some good results using Brick Lane by Square Mile Roasters on my esperto
@hanchung9127
4 жыл бұрын
I roast my own and it's usually at about city to city+. Preinfusion yeah I wasn't counting and trying to set up for the video... I do agree with u guys on 10ish seconds.
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