La Pavoni EUROPICCOLA EPBB-8 Instructions For Use Manual - page 4
Your la Pavoni machine is equipped with an internal thermostat which controls the water
temperature inside the boiler.
When your machine has reached the correct operating
temperature the green light located on the left side of the base will go off. This green light will
cycle on and off as you use your machine. Always allow the green light to go off before using,
this indicates that the machine is ready to make espresso or cappuccino.
COFFEE DELIVERY:
Place your cup or cups under the filter handle (10) as per
Diagram J. Raise the lever, after a
few seconds the coffee should dribble out slowly. If it gushes quickly, you need finer grind or a
tighter tamp. If it doesn’t start to dribble after 15 20 seconds, lower the lever about 4 inches.
Raise it after the dribble starts and loosen your tamp or grind coarser next time.
Lower the lever after the bottom of the cup is covered. This should require reasonably firm
pressure. If the lever offers little resistance, the coffee will bubble out and taste weak and
bitter. In that case, grind finer and/or tamp harder. If you need excessive pressure, loosen up
your coffee load. The la Pavoni coffee filters are calibrated to give you about 1 to 1.4 ounces of
liquid when using the one cup filter and about 2.5 ounces when using the larger two cup filter.
If you find that this is a limitation you should use the large filter for single espressos. Never use
two pulls of the lever for one dose of coffee.
After the lever is in the down position allow sufficient time for the coffee in the filter handle to drip dry
before removing the filter handle (about 30 seconds). You may allow the excess coffee to drip into the drip
basin (8). Always remove the filter handle
from left to right. This allows any excess steam that may
remain to escape.
One problem that may arise when making espresso is producing “Crema” This problem arises
when you understand the basic nemesis of crema, which is high water temperature. High
temperature can cause the coffee to have a strange taste that runs from burned to bitter to
“chemical”, particularly with decaf. Never let your la Pavoni rest in the “on” position when not
in use, this will only subject the machine to undo heat and stress on the internal gaskets.
Water is also an important ingredient, if your tap water tastes like chlorine, switch to bottled
water. The la Pavoni works best when the water level is in the middle to high range of the sight
glass. At one inch from the bottom you should turn off your machine and add water. If you are
not going to make more espresso for 30 minutes or so, turn the power off -- it will reheat
Great equipment and perfect technique can’t overcome bad coffee! Use freshly roasted coffee;
avoid canned coffee. Try different types of coffee, even if it’s not specifically for espresso. Don’t
let ground coffee sit exposed for more than an hour or so. Buy only a week’s worth of beans at
a time, keep them in an airtight container in a cool, dark place -- not in the refrigerator or
freezer. This minimizes the chance of moisture contamination the beans. A fresh oily bean will
also produce more crema.
is typically made from beans of lesser quality, and great decaf
espresso is extremely difficult to achieve. Experiment with different type of blends until you
find one that suits your taste.
STEAM DELIVERY:
a.
Check the sight glass (5) to ensure that there is sufficient water in the boiler (9). The
lever (1) must be in the down position. The steam knob (4) must be closed.
b.
Wait for the la Pavoni to build up proper pressure as indicated by the green light being
in the off position.
C.
The machine is now ready to deliver steam.
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