General La Pavoni Lever Model Espresso Observations From Sweet Maria's
This Page is for information only!
I am sorry - we do not sell demo Pavoni hand-pull espresso machines and will
not have them in stock again. Please look at our other Espresso
Equipment --Tom
These are just a list of personal opinions based on my
experience ...yours may vary! I am neither the espresso techie, nor obsessive
about the process. Others are, and I learn a lot by referring to them!
(David Schommer, Ken Davids --we carry his book on espresso--, Barry Jarrett
on alt.coffee, etc.)
Don't be rash with a Pavoni: electricity, water, heat and pressure
are all present in sufficient amounts to make you regret impatience! These points
are organized in no particular order of importance...
Most Pavoni users only use the "double" portafilter
(filterbasket), even for single shots. Tip: buy extra portafilters. If
you are going to pull successive shots, you can have them pre-filled and
tamped, producing multiple shots quickly!
Are you having trouble attaching the coffee handle (mallet)
to the machine? You have too much coffee in the portafilter, probably.
It is standard for Pro models to hover around 1 bar of
pressure on the dial. This is adjustable with the screws on the back of
the pressure meter.
On my europiccola, I heat it up to temperature with both
switches on; it seems to heat up faster.
Water too hot can spoil crema and produce bad espresso
too. This is usually only an issue with the Europiccola, since the Pro
is self-regulating.
Grinding and tamping are the 2 most important variables
in producing good espresso. Once you get these right, the Pavonis will
work wonders for you. An automatic machine offers no ÒfeedbackÓ
on whether these factors are right, but on the Pavoni you can feel it when
you pull the shot. WhatÕs even more offensive is that new machines
include an aerating feature that boastfully Òproduces crema from
any coffee, any grind.Ó Crema is supposed to be a sign that all
variables are right -temperature, pressure, grind, and tamping. (You will
also have less crema with wet-processed (washed) coffees --the shot can
taste outstanding ...so crema isnÕt always the sign of quality).
Grind is right when the coffee is as coarse as possible
but still clumps. Check this by pinching it between your fingers. It should
clump, and mostly stick to your finger. I recommend buying a package of
Lavazza Bar Espresso or such a coffee, so you can see correct grind (well, its
a
bit coarse and requires a hard tamp, but it works great) and learn to use
your machine without dealing with this variable. Also notice the light
degree of roast. Espresso is NOT a roast ...coffees are blended for espresso
and ground for espresso but the degree of roast varies greatly in Italy,
where Southerners take a darker roast and Northerners prefer lighter. This
Lavazza represents an average roast, on the side of light.
If grinding and tamping are right, you should get at
least a few drops of liquid after 5 seconds of having the arm up, then
you can pull the shot. Most people think total extraction time should be
about 15-20 seconds.
If you pull the arm down and it drops quickly either
the tamp is not firm enough or the grind is too coarse.
If you attempt to pull the arm down and it will not move,
or only does so with a lot of force ...STOP! Your grind is too fine (usually
the case) and your tamping too hard. You can eventually ruin the gaskets
on the machine this way. You have also pressurized the portafilter and
if you try to remove it now, hot espresso grind will spray everywhere.
Wait 5 minutes for pressure to dissipate, then remove handle very slowly
and carefully.
Spraying hot espresso grinds is also possible after pulling
a successful shot and immediately removing the coffee handle quickly. Wait
a minute, then remove it very slowly. --------------------------------------------------------------------------------------------------------
Please visit our web site for current information, detailed
Home Roasting instructions, Roasting equipment and good green coffee: www.sweetmarias.com
Sweet Maria's Coffee Roastery 1115 21st Street Oakland CA 94607 ph/fax: 888
876 5917 email: info@sweetmarias.com
web: www.sweetmarias.com
Pavoni Lever Model Parts Lists and Diagrams
I dont think these can be found anywhere else on the web,
so I wanted to share them with all you Pavoni-ites.
There are 2 different parts diagrams, and then corresponding
list(s) for each. Click on the thumbnail images to view the larger scan.
If you own a Pavoni, it would be wise to save these and/or print them for
future reference:
