Question about La Pavoni Europiccola EPC-8 Espresso Machine

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Water tamp I get a beautiful espresso shot with terrific crema and all, byt the water (coffee at this point) is not very hot. Is that normal?

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Hi,
General descaling will work for a while, but after some time, you'll get the temperature problem worse and worse.

I had a problem with my Pavoni 16 lever not being hot enough, and so not having enough steam pressure. The solution was to clear the lime deposits from the thermostat. When I did that, the temperature and pressure shot back up.

The thermostat is in the base of the machine, and it's at the end of a blind tube coming from the base of the boiler. So even if you regularly boil up the machine with vinegar, the end of that blind tube doesn't really get cleaned, and it fills up with lime. When that happens, the thermostat isn't able to properly sense the temperature of water in the boiler.

You can fix this without opening the boiler. Remove the base of the machine, and separate the thermostat from the pipe that connects it to the boiler by undoing the plumbing connection. Disconnect the electrics from the thermostat and fill its sensor end with hot vinegar, then flush and refill a couple of times to get it really clean. Poke a long flexible object, like a pipe cleaner or cable tie, up the short bent pipe that connects the thermostat to the boiler, while dribbling some hot vinegar down the pipe. Reconnect the thermostat to the pipe and do 3 boil flushes of the machine with clean water.

You can see the tube in photo #36 of my Pavoni rebuild at http://cid-e0a4d8901828b395.space...A4D8901828B395!166

Hopefully this will get your machine back to making great coffee!

Fergus.

Posted on Sep 08, 2008

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Hi,

Try to descale the machine, if there are calcium around the boiler then it will not warm up.

Posted on Jul 28, 2008

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1 Answer

Dispenses very little CREMA. Is there something to adjust?


Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:
  1. There is not enough coffee in the portafilter (7 grams per shot).
  2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
  3. The grind is too coarse.
If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

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I can achieve normal pressure only by using dual wall baskets.


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.

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What is the difference between espresso and coffee?


All espresso is coffee, but not all coffee is espresso. Espresso is a term used to describe a way of preparing coffee.
Coffee is a drink made from the roasted seeds of a Coffea plant. Espresso is made by pushing a shot of hot water at high pressure through very finely ground coffee

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Shots too watery


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.

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When using ground coffee, use coarser grind like the size of table salt grain. Feel the ground coffee for adjustment. Do not tamp, just level the cup with coffee grounds and lock the portafilter into the group ring. Pull the handle all the way to the right and hold. Turn espresso hot water switch on. Hold the portafilter pulled all the way to the right for 5 seconds (pre-infusion pressure builds up to 9 bars). Release the handle at the end of 5 seconds. Espresso shots should be max. 2-Oz. in the cup. For larger quantity, use two shots. For an Americano, add hot water instead of allowing 8-Oz. water to pump through the coffee grounds.

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Dualit 889 espresso coffee maker problem


To pull a shot

1) Turn machine on (innermost right switch)
2) Red light goes on (power on)
3) Yellow light goes on (thermablock heater)
4) Wait for yellow light to go off
5) Detach handle (pull to left)
6) Clean handle, remove crema sieve, clean with soap & water
7) Put crema sieve in handle (you should have a choice of two)
8) Put espresso ground coffee in with brown handle
9) Tamp coffee down FIRMLY with handle
10) Place handle back into machine (push to right)
11) Ensure flip switch on leftmost side is at top position
12) Flip down rightmost switch to infuse coffee into handle
13) Wait 18 - 24 seconds
14) Flip up rightmost switch to turn off infusion
15) Put milk into container (about 200ml in a 600ml container)
16) Flip down rightmost switch to bottom position = steam
17) Keeping tip about 5mm from top of milk, foam to ~400ml
18) Place sugar in coffee, if desired
19) Pour milk in coffee

LATTE

YUM

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1 Answer

Gaggia Classic Espresso Machine


Are you tamping the coffee at all?

The ground coffee needs to be compressed, using a tamper, to form a hard puck that the water will then get squeezed through.

This has already happened to the ese pods so needs to be replicated in the portafilter when you place freshly ground coffee into it.

The plastic tampers provided with your machine are not fit for purpose and a metal tamper is highly recommended. The base of the tamper should be 58mm

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there are two class of expresso coffée: one produce crema and the other none. A 9 sec shot, means you are putting ground coffee that are way too coarse. The Silvia requires coffee grounf extremely fine, near powder texture.
Hope this help

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A card included in the operating manual indicates that this is normal. The Breville "Dual Wall Crema System" will do this. Visit www.breville.com for more information.

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