I am confused. The filter I have measured 58mm, or I should measure the bottom instead of the top?

Smith...

Smithy,

My humble apologies. You do, indeed, appear to have a standard (unridged) 58mm basket - and that is a very good thing. My La Pavoni Europiccola has a much narrower basket.

The specs I looked up in a number of places, including here, stated otherwise. I think they have fibbed...

La Pavoni Stradivari SPL Professional (16 cup)

Features:

New 52mm Millenium group piston and portafilter (takes a 51mm tamper)

1.6 liter boiler capacity.

Smooth lever piston action for simplicity and reliability.

Dual milk frothing systems: "Cappuccinatore" and traditional steam wand.

Safety valve on top of the boiler.

Boiler water level gauge.

Easy clean drip tray.

Internal thermostat monitors brewing temperature with reset thermostat.

Makes one or two cups at a time.

Long life stainless steel heating elements.

ETL listed, nickel-plated, solid brass boiler.

Technical Details:

Boiler Capacity: 1.6 liters.

Boiler Pressure: 0.7 - 1.0 bar with boiler pressure gauge, pressurestat controlled.

Brass Components: Steam valve, boiler (nickel plated inside), portafilter-holder, steaming wand

Controls: Main power switch (front logo) power indicator light and Steam control knob

Dimensions: 320mm H x 200mm W x 290mm D (12.6" H x 7.9" W x 11.5" D)

Drip Tray: Black plastic with stainless grill plate

Included Accessories: Single and double stainless steel filter baskets, portafilter, tamper.

Power: 1000 Watts - 240 Volts

Steam Accessories: Traditional steam wand, quick-connect "cappuccinatore" system

Steam Capacity: 10 minutes continuous (factory rating)

Weight: 7.3 Kg.

Made in ITALY.

It looks like those tricky little Italians have upgraded the basket...

cheers

2sheds

Thanks guys for clearing things up for me. I have just ordered some more coffee, this time from Merlo. Just want to practice enough until I know what I am doing and what to expect from the coffee I made before buying the grinder.

Any tried the Blue Mountain blend? A popular Japanese blend. I saw some in Coles yesterday, any good?

Don't buy supermarket coffee and expect a decent or even average espresso.

Japanese blend!!!!!

Jon.

Thanks guys for clearing things up for me. I have just ordered some more coffee, this time from Merlo. Just want to practice enough until I know what I am doing and what to expect from the coffee I made before buying the grinder.

Any tried the Blue Mountain blend? A popular Japanese blend. I saw some in Coles yesterday, any good?

Hi Jon,

No, I did not buy any...

I was first introduced to Blue Mountain about 20 years ago.

Blue Mountain coffee has been a well known blend or name in Asia, believed to be introduced by a large Japanese chain called UCC as a premium coffee. In Japanese, espresso is not the main stream there, coffee is usually served black in larger cup and adding a small amount of cream.

Anyone tried Blue Mountain?

http://www.bluemountaincoffee.com/

Jamaica Blue mountain along with Kona are a couple of the most highly priced coffees in the world, I bought a small amount of Kona on the way home from the US a couple of weeks ago, and must admit I was totally underwhelmed, I found it very ordinary.

Discussed this with the guy from Simply coffee in Adelaide last Saturday and in his words both Kona and BM are highly over rated.

To answer your question, no have not tried Blue mountain but I believe roasted beans sell in Aust for about $150 kilo (too rich for my blood)

Jon.

Hi Jon,

No, I did not buy any...

I was first introduced to Blue Mountain about 20 years ago.

Blue Mountain coffee has been a well known blend or name in Asia, believed to be introduced by a large Japanese chain called UCC as a premium coffee. In Japanese, espresso is not the main stream there, coffee is usually served black in larger cup and adding a small amount of cream.

Anyone tried Blue Mountain?

http://www.bluemountaincoffee.com/

Hi Jon,

No, I did not buy any...

I was first introduced to Blue Mountain about 20 years ago.

Blue Mountain coffee has been a well known blend or name in Asia, believed to be introduced by a large Japanese chain called UCC as a premium coffee. In Japanese, espresso is not the main stream there, coffee is usually served black in larger cup and adding a small amount of cream.

Anyone tried Blue Mountain?

http://www.bluemountaincoffee.com/

Smithy,

I have tried Blue Mountain coffee a few times. It has a reputation because of it's rarity (and marketing) and, as such, commands a pretty price.

Is it the 'best coffee in the world'..? Not to my taste. It is a nice enough coffee taken black. The mere sight of milk will, to my mind swamp the light, somewhat fruity flavour. If you have a taste for Caramel Soy Lattes and weak coffee with Carnation milk ( a favourite in some parts of Asia, as you would know), go right ahead.. Otherwise, don't expect too much.

If you want to learn a little more about the different types of coffee, try some single origin beans. See how an Ethiopian Yirgacheffe differs from a PNG Kimmel or a Monsooned Malabar. mmmm....now I'm getting thirsty. Then try some blends and then try making your own blends form the single origins based on your personal taste.

Check out CoffeeSnobs forums - great people, always helpful. You can buy a starter pack when you join - 4 x 250g packs - for $30. Tell them 2sheds sent you Later, buy a popcorn machine and make your own from green coffee beans - you will NEVER go back...

Another great site is Sweet Marias - they have truckloads of info there. You just have to find it. Start here...and tell Mrs JCR and your kids, you will see them in a weeks time...

cheers

2sheds

all this coffee talk made me have to go and make one!! before schedule that is.

all these fandangled machines make mine look inadequate but hey ignorance is bliss!!

Smithy,

I have tried Blue Mountain coffee a few times. It has a reputation because of it's rarity (and marketing) and, as such, commands a pretty price.

Is it the 'best coffee in the world'..? Not to my taste. It is a nice enough coffee taken black. The mere sight of milk will, to my mind swamp the light, somewhat fruity flavour. If you have a taste for Caramel Soy Lattes and weak coffee with Carnation milk ( a favourite in some parts of Asia, as you would know), go right ahead.. Otherwise, don't expect too much.

If you want to learn a little more about the different types of coffee, try some single origin beans. See how an Ethiopian Yirgacheffe differs from a PNG Kimmel or a Monsooned Malabar. mmmm....now I'm getting thirsty. Then try some blends and then try making your own blends form the single origins based on your personal taste.

Check out CoffeeSnobs forums - great people, always helpful. You can buy a starter pack when you join - 4 x 250g packs - for $30. Tell them 2sheds sent you Later, buy a popcorn machine and make your own from green coffee beans - you will NEVER go back...

Another great site is Sweet Marias - they have truckloads of info there. You just have to find it. Start here...and tell Mrs JCR and your kids, you will see them in a weeks time...

cheers

2sheds

That's why we were missing you, TWO SHEDS!!

Jamaica Blue mountain along with Kona are a couple of the most highly priced coffees in the world, I bought a small amount of Kona on the way home from the US a couple of weeks ago, and must admit I was totally underwhelmed, I found it very ordinary.

Discussed this with the guy from Simply coffee in Adelaide last Saturday and in his words both Kona and BM are highly over rated.

To answer your question, no have not tried Blue mountain but I believe roasted beans sell in Aust for about $150 kilo (too rich for my blood)

Jon.

Blue Mountain is only highly priced (not highly prized) because most of the production is bought by Honda where it is the 'house blend'.

Thanks guys for clearing things up for me. I have just ordered some more coffee, this time from Merlo. Just want to practice enough until I know what I am doing and what to expect from the coffee I made before buying the grinder.

Any tried the Blue Mountain blend? A popular Japanese blend. I saw some in Coles yesterday, any good?

you need to practice grinding and at the same time because half the skill is in getting the grind right - if the grind is wrong, the coffee will be sub-optimal no matter what espresso machine you use or what your barista skills are like. Different beans need different grinds, depending on your portafilter, you may adjust the grind of a double shot v a single shot, and the grind will change with changing humidity.

That's why we were missing you, TWO SHEDS!!

...'cos I make you want to run away and have a coffee...?

cheers

2sheds

Smithy,

My humble apologies. You do, indeed, appear to have a standard (unridged) 58mm basket - and that is a very good thing. My La Pavoni Europiccola has a much narrower basket.

are you sure?? It should be measured on the usable opening. The size of the portafiller is the size of the tamper diameter. it looks to be 58mm minus 2-3mm each side. I would also say a well fitted tamper does wonders, it compact the grind evenly and it takes one action rather than multiple action (with varying weight) all around the side.

are you sure?? It should be measured on the usable opening. The size of the portafiller is the size of the tamper diameter. it looks to be 58mm minus 2-3mm each side. I would also say a well fitted tamper does wonders, it compact the grind evenly and it takes one action rather than multiple action (with varying weight) all around the side.

You are right taoshen. Just got my tape out and measured the E61 basket of my Giotto - measured the way JCR has in his photo, it measures about 66mm (from outer edge to outer edge)

That would mean the La Pavoni suggestion of a 51mm tamper looks about spot on.

JCR - try measuring the tamper which came with the La Pavoni. Is it around 51mm

cheers

2sheds

Don't buy supermarket coffee and expect a decent or even average espresso.

Japanese blend!!!!!

Jon.

Jon

I have drunk coffee in Tokyo many times, very good coffee I must say. Very much up there with the good stuff we get here in Sydney and also in Melbourne.

They must buy it from the same place as you do!

You are right taoshen. Just got my tape out and measured the E61 basket of my Giotto - measured the way JCR has in his photo, it measures about 66mm (from outer edge to outer edge)

That would mean the La Pavoni suggestion of a 51mm tamper looks about spot on.

JCR - try measuring the tamper which came with the La Pavoni. Is it around 51mm

cheers

2sheds

Hi taoshen and 2sheds,

Thanks for spotting the details. I remeasured and bingo, the internal diameter is indeed 51mm + or - 0.5mm, considering the internal wall is taper inwardly.

Since I have 2 baskets, one for single and a double, should I just send the single one to Coffeetamper for exact measurement?

Hi taoshen and 2sheds,

Thanks for spotting the details. I remeasured and bingo, the internal diameter is indeed 51mm + or - 0.5mm, considering the internal wall is taper inwardly.

Since I have 2 baskets, one for single and a double, should I just send the single one to Coffeetamper for exact measurement?

Smithy,

I would (send the single one). I presume the only difference to the double is the shape at the bottom of the basket. If so, send them the single basket to get a nice tight fit.

As Jon said earlier, even a loose fit can make good coffee. But as taoshen points out, there is something satisfying not to have to tamp a few times (which you will if the tamper is not a close fit).

I'm sure you will be making machiattos like a pro in no time.

cheers

2sheds

Just received coffee from Merlo. More practice and tasting...

What was the result, what did it look like, how did it taste, extraction time and crema??? tell us more.

Just received coffee from Merlo. More practice and tasting...

What was the result, what did it look like, how did it taste, extraction time and crema??? tell us more.

I ordered 4 types to try, 200g each of Riviera, Arriba, Expresso and Private. Only tried the Arriba. Quite strong and little bitter for me, but it was my first cup and might need adjustment in amount to taste.

Now, I have the basket size worked out, my next step will be to decide the tamper. There are steel and alum, apart from the materials, any advantage in the more expensive 316 stainless steel? Why there are flat and convex bases? When to use convex?

I ordered 4 types to try, 200g each of Riviera, Arriba, Expresso and Private. Only tried the Arriba. Quite strong and little bitter for me, but it was my first cup and might need adjustment in amount to taste.

Now, I have the basket size worked out, my next step will be to decide the tamper. There are steel and alum, apart from the materials, any advantage in the more expensive 316 stainless steel? Why there are flat and convex bases? When to use convex?

A flat base is important, the type of metal less important. try for a consistent tamp pressure and then vary the grind. Keep the grind the same then vary the tamp pressure - experiment and see what happens and work out the relationship between grind and tamp. The try it again with different beans!

Go with the flat base (don't use convex) as far as material is concerned either will do the job but I much prefer the feel and durability of stainless, aluminium will damage more easily if you happen to drop it or whatever.

I ordered 4 types to try, 200g each of Riviera, Arriba, Expresso and Private. Only tried the Arriba. Quite strong and little bitter for me, but it was my first cup and might need adjustment in amount to taste.

Now, I have the basket size worked out, my next step will be to decide the tamper. There are steel and alum, apart from the materials, any advantage in the more expensive 316 stainless steel? Why there are flat and convex bases? When to use convex?

Go with the flat base (don't use convex) as far as material is concerned either will do the job but I much prefer the feel and durability of stainless, aluminium will damage more easily if you happen to drop it or whatever.

After a few email exchanges with Coffeetamper, we have now decided to go for the stainless steel 316 with Redgum flare handle. I will send them both of my baskets for exact match. Hope this is all worthwhile...

Anyway, I have been trying the coffee from Merlo, so far still prefer those from euroespresso, somehow, maybe it is to do with the roasting method, I just like the sweet after taste of the stronger roast but not necessarily bitter, if you know what I mean!

After a few email exchanges with Coffeetamper, we have now decided to go for the stainless steel 316 with Redgum flare handle. I will send them both of my baskets for exact match. Hope this is all worthwhile...

Anyway, I have been trying the coffee from Merlo, so far still prefer those from euroespresso, somehow, maybe it is to do with the roasting method, I just like the sweet after taste of the stronger roast but not necessarily bitter, if you know what I mean!

Have you bought your grinder yet?

What type?

Have you bought your grinder yet?

What type?

Just spent all my budget on the tamper, have to wait until the next financial year...

I am still practicing my elbow power on the La Pavoni, grinder will come after the tamper...

After a few email exchanges with Coffeetamper, we have now decided to go for the stainless steel 316 with Redgum flare handle. I will send them both of my baskets for exact match. Hope this is all worthwhile...

Anyway, I have been trying the coffee from Merlo, so far still prefer those from euroespresso, somehow, maybe it is to do with the roasting method, I just like the sweet after taste of the stronger roast but not necessarily bitter, if you know what I mean!

Smithy,

I haven't tried the Merlo, but have tried Euroespresso's coffee - and like it very much.

If you want to cut some bitterness, stop your shot after about 15 seconds (ristretto). You will get the sweetest part of the coffee extraction, with little or no bitterness. Experiment between 15 and 25 seconds and see how it differs...

cheers

2sheds