Illy has a set of standards in his famous Book of Coffee for the brewing espresso. Let’s go through them before discussing how they apply to pulling a shot from a La Pavoni.
6.5 ± 1.5 g for ground coffee portion
90 ± 5 °C (194 ± 9 °F) for water temperature
9 ± 2 bar for inlet water pressure
30 ± 5 s for percolation time
90 ± 5 °C (194 ± 9 °F) for water temperature
9 ± 2 bar for inlet water pressure
30 ± 5 s for percolation time