La Pavoni EUROPICCOLA EPBB-8 Instruction Manual - Barista Tips:
7
F
IGURE
9
“Pulling” espresso shots
1. Place the portafilter up under the group and turn the filter handle to the left
(Fig. 9). The handle should fit snugly. If the handle won’t catch on the grooves
of the group, remove some coffee from the coffee filter and try again.
2. Place your cup(s) under the portafilter.
3. Raise the lever slowly. After a few seconds the coffee should begin to dribble
out into the bottom of the cup. Hold the lever up for a total of 10 seconds.
4. Lower the lever and let it rest at its lowest position.
Barista tips:
The lever: If it the coffee doesn’t start to dribble within 15‐20 seconds after you’ve raised the
lever, lower the lever about 4 inches. Raise it back up, wait for the coffee to dribble out, and
start the shot again. Next time, lighten your tamp or grind more coarsely.
The pull: If the lever comes down too easily, the coffee will bubble or gush out, and it will
taste weak and bitter. Next time, tamp harder or try a finer grind. If you need excessive
pressure to pull down the lever, you need a coarser grind and/or a lighter tamp.
The portafilter: After you have dispensed your coffee, wait about 30 seconds before removing
the portafilter to avoid spraying the coffee grounds. Remove the portafilter slowly from left to
right.
The crema: Crema is foam that is formed at the end of your pull, and is a mark of good
espresso. To form crema, you must have fresh beans and fresh water without any chemical
taste (such as chlorine). You must also be sure that the water coming through the group isn’t
too hot (don’t leave the machine on too long).
Other things to try:
Grind the grounds to a finer consistency.
Put more grounds in the filter.
Leave the lever in the raised position longer, allowing more water to soak into the grounds.
Lower the handle with more force so the coffee comes out faster.