The Pavoni Europiccola is primarily made of brass (boiler and brewing group) and steel (base). Its key features include a manual lever operation, a steam wand activated by a rear knob, a safety/relief valve, and a pressure gauge. The video also notes a small drip tray as a potential negative aspect.
This video compares three high-end espresso machines (priced between €500-€600) with different features to help viewers choose the best machine for their needs. The video is structured into three parts: an aesthetic comparison and overview of the machines' characteristics, a discussion of user experience (espresso and cappuccino), and a conclusion offering recommendations based on individual needs and experience levels.
From an aesthetic standpoint, the Gaggia Classic Pro is described as a minimalist, classic machine. The speaker mentions its small size, heavy steel and brass components, and relatively large water tank (approximately 1.8 liters) as positive aspects. However, the speaker finds the buttons and steam knob to have a slightly plasticky feel, and the drip tray also contributes to this plasticky impression. The steam release valve's horizontal-only movement is also cited as a less aesthetically pleasing feature.
The Lelit Anita, with its integrated grinder, offers a more convenient and arguably simpler user experience, although some practice is needed for milk frothing. The Gaggia Classic Pro provides a more barista-like experience, requiring more knowledge of the process but offering potentially better maneuverability and milk frothing results with practice. The Pavoni Europiccola presents a significantly more challenging manual experience, demanding skill and precision and making milk frothing considerably more difficult; consistent espresso results are less easily achieved.
The transcript does not definitively state which machine pulls the best espresso shot, as "best" is subjective and depends on individual preferences. However, the reviewer highlights different characteristics of the espresso produced by each machine. The Gaggia Classic Pro produced a more aromatic espresso with higher acidity and a warmer temperature. The Lelit Anita produced beautiful and constant extractions with a satisfactory crema and well-defined aroma. The Pavoni Europiccola produced a complex espresso with a high body and an explosion of flavors, but the shot size was smaller, and consistency was more challenging to achieve.
The video doesn't declare a single "best" espresso. The quality of the espresso from each machine is described differently: The Gaggia Classic Pro is noted for its aroma and higher acidity; the Lelit Anita for its consistent, beautiful extractions; and the Pavoni Europiccola for its complex flavor profile, though consistency is a challenge. The "best" espresso depends on personal preference.
