It is a La Pavoni PC-16 Professional Espresso Machine. I found it used on CL is perfect condition for half the retail price. I don't have that kind of money to spend on a machine, but was able to spring $600 for it.
I have worked in restaurants for 10 years and have been making my own espresso at work. My only experience is with commercial machines. When I was looking for a home one, I instantly wanted a manual one for I love the DIY aspect of it. I haven't tried it yet as I need to go to sleep, but I will as soon as I wake up. I don't have a grinder for it yet. I will be picking up the same one that Will has next month. Until I get a grinder I will be grinding my coffee at work. I won't be able to really dial in the right grind that way, but it will be nice to play with until then.
With all the Espresso talk lately, I was wondering if @Will was going to do some videos on pulling your own shots, and how different machines work. Has anybody else been inspired to take the plunge and buy a proper espresso machine?
If this kind of machine interests anybody else there is a much more reasonably priced model that holds less water and has a black base with everything else being the same. La Pavoni Europiccola Manual Espresso Machine
I just got myself a new job, so I'm looking to invest in some more coffee equipment in the near future.
First order of business will be a good grinder, but then I am very tempted to get myself an espresso machine. Especially when you can get them for that price.
Let us know how it goes with it. What kind of grind you end up using etc. =) The more detail and numbers the better imo =)
@Chubbaluphigous: Congrats. Darn! It's incredibly expensive in the US! I bought pretty much the same one in France for nearly half the price , except it's the brass and copper one (I only used it a few times yet... only thing I don't really like is the shape of the filter: too high). I wonder why the difference in price, is it for the novelty, export cost, or the 115/240V block swap...
As for Will shooting... videos, I don't think he'll ever do it. He said that there were too many different machines that all had their own ways (might be paraphrasing, but that's the idea).
Also, I've had a proper espresso machine since... well, I don't know but I think something like a good eight years (I don't doubt many others here have had espressos for longer). By the way, you might think I'm crazy but, once you get your grinder, you should try Starbucks' Pike's place Roast (actually if you get it from Starbucks, they can grind it for you). Up until, what, six months back, I really didn't have a favorite coffee, but now, I think I got a keeper. By the way... got to pull a shot now.
Anyhow, I don't know what's your stand on Starbucks (I know some coffee snobs don't like Starbucks... I do), but they have some great stuff, and Lane should be able to talk to you about it way better than I ever will.
Also, I don't know if you make a point of having the same grinder as Will, but we are a bunch here to have this one, works fine for everyone as far as I know... and if you take it black, it's even cheaper. Well, it grinds perfectly, fine enough for an espresso, and very even. The only complain is that you might have to slap it every now and then because the beans can get moody and don't go down, so the motor will rev up until the damn thing takes off and you bring it back on earth. But it's not so often... I have had my first one for over a year now (bough the second in the US not long after), works fine.
Last point, I don't know what you have at work, but my bong complain over the pro vs consumer machines is that the "pro" ones have a wider diameter (filter) thus making the ground disc much flatter... therefore making it less likely to get the over extracted taste if you screw up at one point.
I have been wanting a machine of my own ever since I started working around one. Having fresh espresso on demand was just something that I just didn't want to give up when I went home after work. I haven't been in a situation where I could buy a good machine until now.
The first time that I was recommended that grinder was by the sales lady at the store. It produced the most even consistent grind at the lower price point and it had a lot of different settings. This machine is very temperamental, and it requires a very specific grind, and to get the grind specific enough I wanted a machine that had a lot of settings. With it having Will's personal seal of approval, I figure it will be the right machine for me.
The coffee that I will be using for a while is Cafe Vita's Espresso blend. I'm not sure what the actual name of it is, but it is the same one that we serve at work. Already having familiarity with it will help me learn the machine much easier. It is also a very good coffee. It is the same thing that is served at all the nice restaurants in Seattle. I would like to also check out Vivace's beans next. I live in Seattle, so I am in no shortage of great coffee options. I will check out the Starbucks coffee if you say it is actually good. I have heard that going to the original Starbucks location you can find coffees that they don't sell elsewhere.
@Chubbaluphigous: Oh, Seattle, yeah, indeed, you're not gonna run out of beans any time soon. I can understand the urge to get decent gear, especially if (part of?) your work is making espressos. When I was a kid, I remember my grand parents used to make coffee in the morning, and the smell of freshly ground coffee, mmmm, there nothing better to wake you up, that's pretty much where it came from. I started having coffee, I don't know, but pretty young, like teen, and I always loved it. And that's funny, cause in France it's not such a big deal, I mean, there's not that hype around the espresso, as the standard is espresso, when you order a coffee (in Italy too by the way), you get an espresso. But in the US, damn, if you order a "black coffee", they're always like "No cream? No sugar???" never fails, it's like you're a serial rapist or something. At least at Starbucks you can order an espresso without feeling like some kind of freak. On the "same beans as at work" note, the reason I tend to stay away from these (the beans used at restaurants, bars, and such) is that, while it's usually good, it often lacks of personality (now I real like a real snob...). And the reason I often recommend Starbucks' beans is that it's industrial (meaning consistency and reliability), so where ever you get it from, when ever you get it, you always know what to expect.
Anyway, I just can't find the same consistency from small roasters, so, I tend to stick to starbucks. I've never been disappointed so far. By the way, I've got a few beans that I could recommend, like, if you have guests that aren't really used to drink espressos (like, pretty much any american), the Columbia stuff is nice, really balanced, really perfect for this. It's the one that has the best success rate among my guests, and I really like it. Lane also recommended me the Kenya, it's relatively close (not really the taste, but... I suck at describing tastes, I put it in the same category), it's a tad light for my taste, but it's good stuff to get people used to the espresso. For me, I prefer the Verona (blend) and Pike place roast, they're not really strong, but really good, a lot oaf personality, not bitter at all...
And, last thing, learning the machine with the beans you know, okay, but in the end, it won't make much difference (still a good idea though), because I've come to realize the each bean actually requires a different temperature and fineness... I've actually experimented quite a bit on that note...
Things are a little different here in Seattle than the rest of the country. Cafe Vita is the gold standard for nice restaurants and cafes that don't roast their own because Cafe Vita is so good and consistent. They are a small local cafe/roaster, far from bland or generic. Also people don't look at you like you are from the moon when you order a straight espresso, or black coffee. They just ask if you want room for cream and sugar, and if you don't then will just give you a little more. Not only are baristas not shocked when you order it black, but they usually smile and are friendlier when you do.
I know that espresso is the standard for coffee in Europe. I find it odd that drip coffee and candy drinks are the norm here.
@Chubbaluphigous: They're pretty expensive, $14 for a 12oz bag... gotta be good. (Is it the right one?) Might try some day... I'll put it on the list.
Kind of like a Starbucks near my place, there's a guy that always smiles when I order a single shot espresso...
Yeah, drip coffee is one thing, but those crappuccino with shitty sprinkles and tons-o-foam... and caramel syrup, that is evil. I had a sip off my girlfriend's, for open mindedness sake, but... horrible, a normal cappuccino is already too much for me (plus I really hate sugar in a coffee), but that, I just can't. Plus the man thing is like two gallons (might be slightly exaggerating here), I don't understand how people can drink that...
Yup that is the one. Cafe Vita isn't cheap, but for espresso that isn't bad. Out of 12oz bag you should get 24 double shot pulls, and that isn't too terribly bad.
My problem with drip coffee is that it doesn't exist for it's flavor. It is don't because it can be done in high volumes quickly and is so cheap and easy to produce. So many people drink it because it is easy to dilute with milk and sugar. People want their caffeine candy drinks, and places like Starbucks are just capitalizing on that.
Yup that is the one. Cafe Vita isn't cheap, but for espresso that isn't bad. Out of 12oz bag you should get 24 double shot pulls, and that isn't too terribly bad.
A bag like that doesn't last a week with me. Do you know if they offer big packaging? (like at least a pound, but probably not like, 6 pounds like you probably get at work) Their site only mentions 12oz packs...
@Chubbaluphigous said:
My problem with drip coffee is that it doesn't exist for it's flavor. It is don't because it can be done in high volumes quickly and is so cheap and easy to produce. So many people drink it because it is easy to dilute with milk and sugar. People want their caffeine candy drinks, and places like Starbucks are just capitalizing on that.
Why shouldn't they? They obviously can't survive without side stuff, and their pastries, cookies and stuff are really good, and they couldn't not offer latte runs, and things like that, I mean, I don't care as long as they keep offering decent coffee (i.e. espresso). As for the drip coffee, I think it might also be because it's pretty hard to screw it up, I mean, you just count the spoon and poor water until you get the right number... Still, a former workmate of mine never could do it right, you don't "drink" his coffee, you "eat" it. Just can't understand here...
It is a La Pavoni PC-16 Professional Espresso Machine. I found it used on CL is perfect condition for half the retail price. I don't have that kind of money to spend on a machine, but was able to spring $600 for it.
I have worked in restaurants for 10 years and have been making my own espresso at work. My only experience is with commercial machines. When I was looking for a home one, I instantly wanted a manual one for I love the DIY aspect of it. I haven't tried it yet as I need to go to sleep, but I will as soon as I wake up. I don't have a grinder for it yet. I will be picking up the same one that Will has next month. Until I get a grinder I will be grinding my coffee at work. I won't be able to really dial in the right grind that way, but it will be nice to play with until then.
With all the Espresso talk lately, I was wondering if @Will was going to do some videos on pulling your own shots, and how different machines work. Has anybody else been inspired to take the plunge and buy a proper espresso machine?
If this kind of machine interests anybody else there is a much more reasonably priced model that holds less water and has a black base with everything else being the same. La Pavoni Europiccola Manual Espresso Machine
Nice machine. Congrats
I just got myself a new job, so I'm looking to invest in some more coffee equipment in the near future.
First order of business will be a good grinder, but then I am very tempted to get myself an espresso machine. Especially when you can get them for that price.
Let us know how it goes with it. What kind of grind you end up using etc. =) The more detail and numbers the better imo =)
Darn! It's incredibly expensive in the US! I bought pretty much the same one in France for nearly half the price , except it's the brass and copper one (I only used it a few times yet... only thing I don't really like is the shape of the filter: too high). I wonder why the difference in price, is it for the novelty, export cost, or the 115/240V block swap...
As for Will shooting... videos, I don't think he'll ever do it. He said that there were too many different machines that all had their own ways (might be paraphrasing, but that's the idea).
Also, I've had a proper espresso machine since... well, I don't know but I think something like a good eight years (I don't doubt many others here have had espressos for longer). By the way, you might think I'm crazy but, once you get your grinder, you should try Starbucks' Pike's place Roast (actually if you get it from Starbucks, they can grind it for you). Up until, what, six months back, I really didn't have a favorite coffee, but now, I think I got a keeper. By the way... got to pull a shot now.
Anyhow, I don't know what's your stand on Starbucks (I know some coffee snobs don't like Starbucks... I do), but they have some great stuff, and Lane should be able to talk to you about it way better than I ever will.
Also, I don't know if you make a point of having the same grinder as Will, but we are a bunch here to have this one, works fine for everyone as far as I know... and if you take it black, it's even cheaper. Well, it grinds perfectly, fine enough for an espresso, and very even. The only complain is that you might have to slap it every now and then because the beans can get moody and don't go down, so the motor will rev up until the damn thing takes off and you bring it back on earth. But it's not so often... I have had my first one for over a year now (bough the second in the US not long after), works fine.
Last point, I don't know what you have at work, but my bong complain over the pro vs consumer machines is that the "pro" ones have a wider diameter (filter) thus making the ground disc much flatter... therefore making it less likely to get the over extracted taste if you screw up at one point.
I have been wanting a machine of my own ever since I started working around one. Having fresh espresso on demand was just something that I just didn't want to give up when I went home after work. I haven't been in a situation where I could buy a good machine until now.
The first time that I was recommended that grinder was by the sales lady at the store. It produced the most even consistent grind at the lower price point and it had a lot of different settings. This machine is very temperamental, and it requires a very specific grind, and to get the grind specific enough I wanted a machine that had a lot of settings. With it having Will's personal seal of approval, I figure it will be the right machine for me.
The coffee that I will be using for a while is Cafe Vita's Espresso blend. I'm not sure what the actual name of it is, but it is the same one that we serve at work. Already having familiarity with it will help me learn the machine much easier. It is also a very good coffee. It is the same thing that is served at all the nice restaurants in Seattle. I would like to also check out Vivace's beans next. I live in Seattle, so I am in no shortage of great coffee options. I will check out the Starbucks coffee if you say it is actually good. I have heard that going to the original Starbucks location you can find coffees that they don't sell elsewhere.
On the "same beans as at work" note, the reason I tend to stay away from these (the beans used at restaurants, bars, and such) is that, while it's usually good, it often lacks of personality (now I real like a real snob...). And the reason I often recommend Starbucks' beans is that it's industrial (meaning consistency and reliability), so where ever you get it from, when ever you get it, you always know what to expect.
Anyway, I just can't find the same consistency from small roasters, so, I tend to stick to starbucks. I've never been disappointed so far. By the way, I've got a few beans that I could recommend, like, if you have guests that aren't really used to drink espressos (like, pretty much any american), the Columbia stuff is nice, really balanced, really perfect for this. It's the one that has the best success rate among my guests, and I really like it.
Lane also recommended me the Kenya, it's relatively close (not really the taste, but... I suck at describing tastes, I put it in the same category), it's a tad light for my taste, but it's good stuff to get people used to the espresso. For me, I prefer the Verona (blend) and Pike place roast, they're not really strong, but really good, a lot oaf personality, not bitter at all...
And, last thing, learning the machine with the beans you know, okay, but in the end, it won't make much difference (still a good idea though), because I've come to realize the each bean actually requires a different temperature and fineness... I've actually experimented quite a bit on that note...
Things are a little different here in Seattle than the rest of the country. Cafe Vita is the gold standard for nice restaurants and cafes that don't roast their own because Cafe Vita is so good and consistent. They are a small local cafe/roaster, far from bland or generic. Also people don't look at you like you are from the moon when you order a straight espresso, or black coffee. They just ask if you want room for cream and sugar, and if you don't then will just give you a little more. Not only are baristas not shocked when you order it black, but they usually smile and are friendlier when you do.
I know that espresso is the standard for coffee in Europe. I find it odd that drip coffee and candy drinks are the norm here.
@Chubbaluphigous: They're pretty expensive, $14 for a 12oz bag... gotta be good. (Is it the right one?) Might try some day... I'll put it on the list.
Kind of like a Starbucks near my place, there's a guy that always smiles when I order a single shot espresso...
Yeah, drip coffee is one thing, but those crappuccino with shitty sprinkles and tons-o-foam... and caramel syrup, that is evil. I had a sip off my girlfriend's, for open mindedness sake, but... horrible, a normal cappuccino is already too much for me (plus I really hate sugar in a coffee), but that, I just can't. Plus the man thing is like two gallons (might be slightly exaggerating here), I don't understand how people can drink that...
Yup that is the one. Cafe Vita isn't cheap, but for espresso that isn't bad. Out of 12oz bag you should get 24 double shot pulls, and that isn't too terribly bad.
My problem with drip coffee is that it doesn't exist for it's flavor. It is don't because it can be done in high volumes quickly and is so cheap and easy to produce. So many people drink it because it is easy to dilute with milk and sugar. People want their caffeine candy drinks, and places like Starbucks are just capitalizing on that.
A bag like that doesn't last a week with me. Do you know if they offer big packaging? (like at least a pound, but probably not like, 6 pounds like you probably get at work) Their site only mentions 12oz packs...
@Chubbaluphigous said: Why shouldn't they? They obviously can't survive without side stuff, and their pastries, cookies and stuff are really good, and they couldn't not offer latte runs, and things like that, I mean, I don't care as long as they keep offering decent coffee (i.e. espresso). As for the drip coffee, I think it might also be because it's pretty hard to screw it up, I mean, you just count the spoon and poor water until you get the right number... Still, a former workmate of mine never could do it right, you don't "drink" his coffee, you "eat" it. Just can't understand here...