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When the machine has reached maximum pressure the pressure gauge (7) will be in the green zone. The la
Pavoni professional is equipped with an internal thermostat which controls the temperture. When the
proper temperature is reached it will be maintained automatically. Your machine is now ready to operate.
COFFEE DELIVERY:
Place your cup or cups under the filter handle (10).
Raise the lever as the gauge approaches the highest point of its cycle. After a few seconds
the
coffee should dribble out slowly. If it gushes instantly, you need finer grind or a tighter tamp.
If it doesn’t dribble after 15 - 20 seconds, lower the lever about 4 inches. Raise it after the
dribble starts and loosen your tamp or grind coarser next time.
Lower the lever after the bottom of the cup is covered. This should require reasonably firm
pressure. If the lever offers little resistance, the coffee will bubble out and taste weak and
bitter. In that case, grind finer and/or tamp harder. If you need excessive pressure, loosen up
your coffee load. The la Pavoni coffee filters are calibrated to give you about 1 to 1.4 ounces of
liquid when using the one cup filter and about 2.5 ounces when using the larger two cup
filter. If you find that this is a limitation you should use a large filter for a single expresso.
Never use two pulls of the lever for one dose of coffee
After the lever is in the down position allow sufficient time for the coffee in the filter handle to
drip dry before removing the filter handle (about 30 seconds). You may allow the excess coffee
to drip into the drip basin (8). Always remove the filter handle slowly from left to right. This
allows any excess steam that may remain to escape.
HINT
One problem that may arise when making espresso is producing “Crema”. This problem arises when
you understand the basic nemesis of crema, which is high water temperature High temperature can
cause the coffee to have a strange taste that runs from burned to bitter to “chemical”, particularly with
decaf. For professional models the gauge should top out a 0.7 or 0.8 on the gauge, it should never go
past 1. bar, this setting will let you produce the correct espresso and give you enough steam for
cappuccino. Never let your la pavoni rest in the “on” position when not in use, this will only subject
machine to undo heat and stress on the internal gaskets.
Water is also an important ingredient, if your tap water tastes like chlorine, switch to bottled water. The
la Pavoni works best when the water level is in the middle to high range of the sight glass. At one inch
from the bottom you should turn off your machine and add water. If you are not going to make more
espresso for 30 minutes or so, turn the power off -- it will reheat fairly quickly. After you
restart and the
pressure is at maximum, open the steam valve for 3 - 5 seconds to bleed the system.
Great equipment and perfect technique can’t overcome bad coffee! Use freshly roasted coffee; avoid
canned coffee. Try different types of coffee, even if it’s not specifically for espresso. Don’t let ground
coffee sit for more than an hour or so. Buy only a week
's worth of beans at a time, keep them in an
airtight container in a cool, dark place --
not in the refrigerator or freezer. This minimizes the chance of
moisture contamination to the beans. A fresh oily bean will also produce more crema.
Decaf is typically made from beans of lesser quality, and great decaf espresso is extremely difficult to
achieve Experiment with different type of blends until you find one that suits your taste.
STEAM DELIVERY:
I
a.
Check the sight glass (5) to ensure that there is sufficient water in the boiler (9).
The lever (1) must be in the down position. The steam knob (4) must be closed.
b.
Wait for the la Pavoni to build up proper pressure as indicated by the pressure
gauge (7) showing a reading in the green zone.
C.
The machine is now ready to deliver steam.
4