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.
H I N T
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
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
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 |
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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.
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