Pulling the Shot!

Warm up the cup and filter by running some heated water through an empty filter into the cup and discarding.  Fill and tamp the filter.  Then, wipe any stray grains of coffee off the top of the filter before placing it under the group head and tightening.

When the proper temperature is achieved, raise the handle to the “up” position.  Count 10 seconds to allow water to fill the brewing chamber and pre-infusing the coffee before pulling down on the handle.  Likely, by this point, there is some rich dark espresso dripping into your demitasse and covering the bottom.  Although I didn’t expect it, the pressure required to pull the handle down is quite hard.  I haven’t measured this yet, but it feels almost as hard as the pressure required for tamping.   Don’t force the handle down, but rather press down with CONSTANT heavy pressure.  The espresso should be thick and start flowing straight down in a heavy stream from the spout and you should see crema forming.  The whole process from start to finish should take around 20-30 seconds.

A variation on this is to partly lift the handle (but not to the top, or you’ll have water flooding your work area!) BEFORE putting your filter in. I got this idea from one of the readers here. The theory is that lifting the handle sucks air through the coffee that you worked so hard to tamp. This supposedly breaks up the coffee puck and messes up your pull. I’ve tried this and it seems to work. Play around with this yourself and see if you get better results!

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{ 4 comments… read them below or add one }

lindsay walker February 10, 2012 at 06:35

Hello
Glad i found this great site. Have got our pavoni out of the loft where it has been for aboue 8 years! Get it out occasionally and give up in disgust.
WHen i lift the lever, i find i need no pressure at all to “pull” it down. It really just drops down in my hand. What do you think?

Ron June 6, 2015 at 12:20

Thank you for all the advice,
I got two Pavoni machines, one is needing much more force then the other. Trying to find out why this is and if one maybe needs new o-rings.
Your tips are helping out a lot!

Rich Carter June 17, 2016 at 06:37

Best to dry the filter basket after warming with water and before filling. Less mess.

Tom December 20, 2017 at 13:24

Is the pre infusion 10 second part of the total 20/30 second shot or is it 10 + 20/30 seconds?

Thanks for your great pavoni guide

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