Manual lever-piston espresso
How to Use a La Pavoni
A hard-won, step-by-step method for pulling a proper shot on a manual lever machine — the variables that matter, and how to get them right.
Dr. Illy's espresso standards
6.5 ± 1.5 g
Dose
90 ± 5 °C
Water temp
9 ± 2 bar
Pressure
30 ± 5 seconds
Percolation
Illy has a set of standards in his famous Book of Coffee for 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 portion90 ± 5 °C (194 ± 9 °F) for water temperature
9 ± 2 bar for inlet water pressure
30 ± 5 seconds for percolation time