Question about La Pavoni "PROFESSIONAL Chrome" 16Cup

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I can't seem to get the la pavoni to make good crema. I am using Starbucks Espresso roast. I grind in on my Ranchillio doserless grinder on around 4 or 5. I have a RB tamper. I just do not know why other people that use this machine get better crema. Do you have a solution?

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I have never been able to get any Starbuck's coffee to work in my La Pavoni. Additionally, their beans are so incredibly oily that they eventually clog my grinder. I recommend Gusto Crema from Cafee Umbria in Seattle. Great service. Perfect for La Pavoni. The grind and tamping are also critical and will take a bit of expermentation, but starting with a good bean will help. NOTE: The first shot is always a dumper. For whatever reason, no matter what I try, I always have to toss out the first shot of the day.

Posted on Oct 26, 2009

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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.

Posted on Oct 08, 2009

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1 Answer

I have turned the grind knob all the way down, below 1.


Sounds like there is not enough coffee to make a solid puck. If you get crema, grind coarseness sounds ok. A finer grind will produce less coffee grounds for the puck and increases chance of clogging.
You may have to balance grind size with amount of crema to get solid puck.
Big problem with these is you want dark roast for espresso, but oil on beans clogs grinder. Are you using a dark roast? A medium roast works better in these. Or, can you increase the grind time? My Super-auto had a program option to increase time. But not in reg instructions. Got it from authorized repair facility.

May 04, 2016 | Saeco Vienna SuperAutomatica Coffee...

1 Answer

Our Saeco Vienna Superautomatica sounds like it's grinding beans but keeps running until the red 'bean' light comes on and we have to shut the machine off. Any suggestions?


The grinder is timing out and stops if the beans do not enter the grinder. This happens because:
1- The grinder outlet is clogged and fresh beans cannot pass through the burrs.
2- The grind setting is too fine and helping clogging in the grinding chamber or the ground coffee outlet.
3- Operator may have been using dark roast oily beans. Like it or not, the dark roast oily beans do not make stronger espresso. Please stop using such beans in fully automatic espresso machines.
4- The grinder has already made over 2000 grinds and the burrs are blunted and not grinding beans as needed.
To solve this malfunction, clean the grinder. Make sure the grinder outlet to the doser is cleaned. This outlet passage is about 2 inches or more. To clean it, lay the machine on its back (water tank side) to allow better view of cleaning the doser and the passage of coffee from the grinder to the doser. Use the link below to find instructions for cleaning the grinder and replace the burrs.
Gaggia Titanium and Plus Espresso machines parts and repairs Saeco...

Oct 18, 2014 | Coffee Makers & Espresso Machines

1 Answer

How do I clean the grinding mechanism?


Cleaning the grinding mechanism can be seen on the following page link:

Maintenance of Espresso machines La Pavoni Espresso Machines and Parts
When you open this page scroll down to the heading section on the page, "Grinder cleaning and repairs". You will find download file for illustrated steps to fix the cleacing of grinder.

Jun 19, 2014 | Saeco Magic Comfort Plus Espresso Machine

2 Answers

Hi there. problem with my La pavoni PL-16. No coffee comes out. The vapour its ok, it comes out but from the place the coffee should comes out, it doesnt. With or without the the filter holder. Whats...


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

May 29, 2014 | La Pavoni Lusso PL-16 Espresso Machine

1 Answer

Grinder does not stop


I need more information to solve this.

If you mean the grinder just spins but doesn't seem to be grinding anything - and then after 30 seconds or so it tells you the bean hopper is empty - then the problem is sticky, oily beans that aren't sliding down into the grinder.

You want to buy freshly roasted (roasted less than a week ago) beans. Coffee beans from the supermarket are old, stale and sticky with rancid oil. Even Starbucks and Peets - although the sign says "roasted daily" if you read the fine print, the beans in the store are rotated out 90 days after roasting. The oils turn rancid and get sticky after a couple of weeks so you really need to get beans from a local roaster or order them from a roaster who ships them fresh.

I have been using RedBird espresso blend and these beans work perfectly with this machine. They also are the best tasting of any espresso blend I've ever tried. The price is reasonable (cheap even) and the roast date is written on the bag. I get my beans 2 days after they were roasted.

http://redbirdcoffee.com/redbirdespresso.html

In the meantime, until you get some coffee beans that are not oily, you can stir the beans in the hopper. Use a wooden coffee stirring stick or a chopstick and just lift the hopper lid and stir the beans so they slide down into the grinder. You will probably have to do this before each coffee and maybe even 2-3 times just to get one coffee.

Once you get some fresh roasted beans that don't have that oily shine to them you will be grinding without any problems.

Oct 22, 2010 | Gaggia Titanium Espresso Machine

2 Answers

Virtually no crema :-((


If you have tried different coffees and grinds then i would try different packing methods using a tamper to do so. Try packing very firmly to not so firmly and see if that works. Also you might find that you need a new double filter basket. I have seen this in quite a few machines where the holes in the basket can become very slighty enlarged from what they were originally and what this does is allows the coffee to flow through the basket too quickly and therefore leaving you with poor crema by not getting a good extract from the coffee. I hope this helps.

All the best

Mr La Pavoni

Apr 23, 2010 | La Pavoni Europiccola EPC-8 Espresso...

1 Answer

Extremely course grind


Remove bean hopper, clear chamber of all beans, either by grinding or using a vac cleaner, then turn adjustment collar finer until it cannot move, then back it up about 1/4 to 1/2 a turn. That should give you a good starting point on your grind.

Oct 04, 2009 | La Pavoni ZIP Auto Electric Grinder

1 Answer

La Pavoni Napolitana: the grinder works however


Yes. Inside on the top after you loosen 2 scres the coffee warmer plate comes off there is a reset switch.

Apr 27, 2009 | La Pavoni Napolitana PA-1200 Espresso...

1 Answer

Heat


Hey Nashville,

I have a few suggestions/questions for you. I've had the Innova(Ascaso) Dream for several years now and use it at least twice daily. I would trust your own senses before sweating the gauges too much. If you're really worried about it being a temperature problem, my first question is whether or not the espresso is actually hot when it comes out.

But my best guess is honestly your beans and grinder (or lack thereof). The problem with using pre-ground beans is that even on the day you open the can, they won't be nearly as fresh as truly fresh ground beans you grind yourself. And the problem gets dramatically worse every day after they are opened.

The key to a thick, crema-laden espresso is very fresh beans that you grind right before making your espresso. You can certainly confirm that the machine is working with any old coffee grinder and a bag of *really* fresh beans from a local roaster.

You really need all the oils that come with really fresh-roasted and fresh-ground beans. And the beans really need to be ground very fine for espresso.

I keep a can of pre-ground Illy decaf beans around for the rare occasions I need to make a decaf, and it's like night a day between that and what I drink daily.

If you try the fresh beans and grind them yourself and can see the obvious difference, then you may want to invest in a good-quality burr grinder (as opposed to the spinning blade kind that most folks use for drip coffee). The reason is that with a burr grinder you can get consistently-sized particles every time. So once you get the setting right on your grinder you can keep pumping out the shots time after time. With a rotary blade grinder you get some big pieces, some little pieces and the water flows through too easily -- or you grind it longer and (1) burn the beans from the heat, and (2) end up with some particles that are just too small -- essentially dust, that will actually clog the process.

So, my best suggestion would be to find a local cafe/roaster and buy a half a pound of beans from them and grind yourself. If you don't have a grinder or want to eliminate a variable, ask them to grind it for you for an espresso machine.

Again, if you can see the difference (and I think you will), then you can consider getting yourself a good grinder.

Good luck!

Tony

Jan 03, 2009 | Ascaso Dream Espresso Machine

2 Answers

? Am I trying to use coffee ground TOO FINE


On my Gaggia Machine I use an Gaggia MDF Grinder on 8 or 9 setting for the best flow. I only use as low as 4 with my Presso Manual Machine

Nov 05, 2008 | Gaggia Classic Espresso Machine

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