Adjusting tamping pressure on a la marzocco swift grinder

Generally, this is not a problem with the machine but with how you're loading the coffee! Sounds typical of one of these problems:-

Not enough coffee in the basket
Coffee should be filled and tamped to about 3mm below the rim.
Coffee grind not fine enough (too coarse)
Do you grind your own coffee or buy ready-ground? If buying ready-ground, make sure it is for espresso (fine) and not for filter or plunger.
If you have your own grinder, (like the Sunbeam Conical Grinder), then make sure the coffee hopper on top is securely connected to the grinder. I'd been using mine for years on the the finest grind (1) not realising the hopper wan't on right. Only discovered it when I took it apart to clean. Now my grinder is on 9-10 to grind for espresso.
Coffee not tampered down hard enough
You do need to provide a reasonable degree of pressure to tamp he coffee down just right.
Group head not turned tight enough
Push the group handle as far to the right as it will go, then ease it back just a fraction to have the right pressure.

Hi if there is Vapor coming from the grouphead when the lever is down then I would guess there is a problem with the seals around the piston and possibly elsewhere. Here is a link to a goos site that looks at repairing La Pavoni lever machines. Good luck.
DIY

dr pavoni

Hi I have one of these and I know it is frustrating at first. There is quite a lot out there on the net about \'pulling a great shot\' some of it conflicting some of it intensely obsessive.

So here is one I found useful

http://coffeegeek.com/proreviews/detailed/pavoniprofessional/operation

I will also try to tell you what I believe will help you get going.



Number one buy decent coffee.

Like all espresso makers it the combination of grind and tamp that will lead to a good shot, this is especially true with the La Pavoni.

You must grid your own beans for this machine, or at a push if you buy from a roasting house get them to do a selection of different (fine espresso) grinds for you, mark the packs and try them all and select the best. Here in the UK coffee sold pre-ground is just to course for this machine.

So if you are grinding your own you need to experiment and every time you buy new beans you will notice you have to do it again to calibrate the grind.

A grind will be to course or the tamp to light if the coffee flows to easily and takes less than about12-15 seconds with a relativity moderate pressure on the handle again this is something you need to get a feel for. you really don\'t want to be straining to pull the shot as this means the grind is to fine or the tamp is to hard, so it is possible to have a good grind coupled with a wrong tamp.

I tend to use just two finger to pull down on the handle this way I can feel more easily how the flow is going I also have a look at the coffee coming out of the spout when you have it just right the flow kind of bends at the top rather than going straight. Also it can be quite easy to damage the machine but pulling too hard on the handle.

If you find that you are pulling down for to long and nothing or next to nothing is coming out then the grind is to fine or the tamp is to hard or both. I think in general I would try adjusting your tamp first before changing the grind.

I suggest experimentation and stick with it, it really is worth it when you start to pull great coffee shots.

Also look out for overheating the brew-head this can lead to a bad taste it can get to hot after pulling 4 or 5 shots try wrapping a damp cloth round it for a while to bring the temp back down.

So I am sorry if I have rambled on a bit but there are no hard and fast rules here.



All the best

Pierssy

The grind is too coarse or the tamping is too light, or a combination thereof. Use some bathroom scales to get your tamping pressure right and then adjust the grind accordingly.

The blind filter is for back flushing the grouphead, try adjusting the grind finer.

Try grinding finer, then when tamping use about 30# of pressure, there is a line in the basket fill the basket to the top then tamp to line.

1, Check the grind on the grinder. Imagine grounds as rocks and sand, if you are using rocks then the water will run too fast and with sand it will run too slow.
2, If using an automatic machine(water volumes are pre-measured), check to make sure that you are getting the correct volume(3ozs fro a 2ozs shot, and 4ozs for a 3ozs shot), an once of water stays in the coffee during extraction.
3, Adjust the tamp(packing pressure) of the coffee, fill the portafilter with coffee a little over the top, then level it out and tamp to the fill ring on the inside of the basket.

Try adjusting the grind to a finer setting also the amount of coffee can be adjusted with the lever in the grinder chamber.

First, have you tried adjusting the grinder to the finest setting, if yes and you still have the same problem the grinder needs adjustment, either the burrs are dull or the grinder needs to be set.

Adjust the grind on the machine, or the amount of coffee the grinder puts into the chamber.