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I like it a lot! With some experimentation it makes consistently great coffee. It’s not the most convenient, and you have to be quite meticulous sticking to a method. Mine is a middle 60’s model, with a solid brass piston and group - it’s a bit more temp stable than some of the ones that followed apparently.
My Mazzer probably retains about a gram of loose grounds in the chute. I pop the top off the doser and brush it out after I grind. Problem solved.
Jung
How do you find your La Pavoni?
I'm considering getting a Europiccola.