How to Use the La Pavoni Professional
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.
90 ± 5 °C (194 ± 9 °F) for water temperature
9 ± 2 bar for inlet water pressure
30 ± 5 s for percolation time
Like I mentioned earlier, I spent almost a week using every moment of free time contemplating my plight. I was surfing the Net, irritating anyone I could find with a Pavoni by bombarding them with questions via e-mail, calibrating an electronic temperature probe, adjusting the boiler temperature, getting a dedicated espresso grinder, trying different beans, etc.
Systematically, I broke down all the components of making an espresso with La Pavoni. One variable was eliminated at a time. It seems that EVERYTHING is important with a La Pavoni, but I’ve found that the most important factors are grind and the tamp! Here are the fruits of my labour…