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 temperature. When the proper
temperature is reached it will be maintained automatically. Your machine is now ready to operate. Remember
to follow the directions in the
Instructions to Use
paragraph on page 3 to properly activate the thermostat.
COFFEE DELIVERY
:
Place your cup or cups under the coffee handle (10
.
Slowly
raise the lever only ¾ of the way
up then quickly lower the lever to extract the crema. Immediately raise it after the first
extraction and leave it up for 7-10 seconds, depending on the amount of coffee you desire then
lower the lever completely. This should require reasonable firm resistance.
When using the 2 cup filter repeat the process but leave the lever up longer after the first
extraction, this will ensure water that enough enters the group head.
The coffee should dribble out steadily, if it gushes instantly, you need finer grind or a tighter
tamp. If it doesn't exit after 5 seconds, loosen your tamp or grind coarser next time.
The lever should be in the down position when you are finished making your coffee. 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 the large filter for a single espresso.
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 cup tray (8). Always remove the filter handle
slowly
from left to right. This
allows any excess steam that may remain to escape.
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. When the
water level reaches one inch from the bottom you should turn off your machine, remove the steam in the
boiler by opening the steam knob until ALL the steam escapes and then 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 then
close.
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 a day. 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
:
a.
Check the sight glass (5) to ensure that there is sufficient water in the boiler (9). The
lever (l) 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
HINT
Summary of Contents for PROFESSIONAL PC-16
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