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If you have any questions or concerns, please feel free to contact Daniel Ho

Our mailing address is:
Coffee Gurus.Net
c/o Daniel Ho
200-131 Bloor Street West
Toronto ON M5S 1R8
CANADA

{ 9 comments… read them below or add one }

Jam January 16, 2013 at 21:15

Dear Daniel,

I bought a Pavoni professional six months ago, and I appreciate very much the tips you give on your website – indeed it is a great machine, but quite a challenging one at the beginning! But I am ready to invest time to make it work.

I am writing to you because, whatever I do, I never managed to obtain an Espresso that is not sour. I change the grinding (I have a Rancilio Rocky grinder), the type of coffee (I buy it directly from the roaster that I usually buy to), the tampering, the pressure on the lever – I manage quite well to achieve lots of crema, but the more I get the crema, the more the Espresso becomes sour, which seems contradictory!

The only way I found to reduce the sourness is to grind the coffee quite coarse (18-20 and above on the Rancilio), but forget getting a good crema with that coarse grinding – the lever becomes very easy to pull, and I basically get black coffee out of the machine.

I thought that the machine may actually be poorly regulated, but the pressure is at precisely 0.75 bars when it is hot – which, from your description, seems to be ideal…any idea of why I may get sour espressos?

Many thanks, any suggestion would be very much appreciated!

Cheers,

Jam

Ronen Burstein July 20, 2013 at 04:23

Hi Coffee Guru

I read your interesting article, but still puzzle about the ‘crema’.
I have got basic La Pavoni machine and it seems to work fine, the water is hot and there is good pressure and I use Illy all ready ground espresso blend.
I tend to get good coffee (compare with shots in coffee house). The problem is the ‘crema’, I dot get any, it is always weak and feeble and not worth mentioning yet alone to do some ‘art work’ with it.
Is it my machine, the blend or anything else? Or that is what the machine produce?

Regards

Ronen Burstein

Robert September 13, 2013 at 22:02

Thanks for your website. What I found missing was an owner’s manual because I got an old one from someone who didn’t have the manual. However, I was able to figure things out except the two buttons. Anyways, I found this on Pavoni’s website, and I thought it would be a useful addition to your website. It is the owner’s manual.

http://ep.yimg.com/ty/cdn/pavoni/europiccola.pdf

-Robert

Kevin Buth October 5, 2013 at 11:16

Hey Daniel, any tips on how to get the auto frother to work on my pavoni level professional? The milk won’t come up the tube and come out of the black piece, just hot air and steam releases from the black part. Thanks!

daniel December 29, 2013 at 01:53

Hmmm…sorry, no. Maybe ask on the Facebook page? https://www.facebook.com/pavoniespresso

daniel December 29, 2013 at 01:54

Thank you!

Raul Becerra December 11, 2015 at 23:34

Daniel Ho, i just bought a La Pavoni! why not do a youtube video
on your La Pavoni. Like on pulling the handle not all way up with
out the Portafilter or with the portafilter with filled coffee,
didn’t undetsstand that part!

Bruce W. Miller March 26, 2016 at 13:14

I have had a solid brass fine thread boiler-to-base ring manufactured for the early La Pavoni lever machines. This allows a new, non threaded, heating element to be screwed into this ring. Is there a market for this ring? If you are interested, I have pictures I can send to a cell phone. Thank you, Bruce

Giovanni Di Matteo July 9, 2016 at 10:34

On various pages of your website, I see that there should be comments visible but I am not seeing any. I just thought you might like to know that comments may be displaying incorrectly.

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