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True baristas "pull" an espresso with a lever instead of punching a button and relying on an automatic pump's whims. With this Italian-made machine, you force water through the coffee yourself, using the lever to precisely control speed, which means you get the full flavor and thick cap of crema that mark an ideal drink. Pulling an espresso the old-fashioned way is enormously gratifying, and a video accompanying the machine will teach anyone the skills needed to become a barista. A steam wand heats milk for hot chocolate and creates foam for cappuccinos, lattes, and other coffee drinks, while an alternate wand with frothing attachment produces heaps of foam automatically. The water tank holds 20 ounces, enough to make 8 cups before the tank (accessible under the machine's removable dome) needs refilling and before water needs to be heated again (the heating element's rating is 1,000 watts maximum, 800 watts minimum). A glass tube permits water-level monitoring, and a thermostat triggers a green light when water reaches the correct crema-producing temperature. An internal fuse, which can be reset in the base, prevents overheating. This version of La Pavoni's Europiccola model comes in gleaming chrome and features black plastic accents and a durable black acrylic base that contains fine, light-reflecting flecks, producing a polished-granite effect. --Fred Brack Editor's note: This item may arrive with water inside from the manufacturer's pressure test. This is a normal occurrence and doesn't point to a problem with the machine.
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 Mother's little helper... |
| Review Date: September 6, 2000 |
| Reviewer: O. Buxton, Highgate, UK |
| PHOOEY to those who say this is only for the purists! Stuff and nonsense! The possibility for a more delightful relationship with a machine than a man can have with his La Pavoni espresso machine surely doesn't exist outside an Arthur C. Clarke novel. I really can think of no other mod con which is truly indispensible in the way that Ralph, our little Europiccola, is. Difficult to use? Pshaw! Is a bicycle difficult to use? At first maybe, but all of a sudden you wonder what the fuss was about. With a little practice - and practice is half the fun of it - you will have the most beautiful espresso - thick crema and all - merrily widdling out the little spout everytime. Ralph is delightfully simple to use, as a matter of fact: water in, turn on, coffee in, lever up, lever down, and you're done. How hard can that be? Getting your espresso right comes down to a lot of other variables, which are the same for any espresso machine - the sort of coffee you use, the correct grind, the correct grinder (if you grind yourself, the grinder is really critical) the correct pressure, even the type of water you put in the machine. If you're having trouble grinding your own then head down to the grocers, pick up a tin of Illy coffee, and BINGO - you may as well be in a Palazzo San Giovanni with a pair of smart sunnies and a scooter shouting, "prego" at passers by, that's how Italian you'll feel. And the coffee is divine. Honestly, the very sight of that cute little chappie sitting, glinting on our bench every morning, ready to gladden the very experience of waking up and getting ready for work is enough to make my heart sing. I love my little La Pavoni. You'll love yours, too. Depend on it. I know I do. |
Simply the Best
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| Review Date: June 27, 2001 |
| Reviewer: Marshall, Alameda, CA USA |
| We bought the 16-cup version on our honeymoon in Italy. We've had it for five years. It makes great cappuccino. I bought some extra filters from Thomas Cara in San Francisco, and I can crank out 4 cappuccinos in a row. When we have guests over, they rave about the coffee, and swear it's the best they've ever had. The machine isn't hard to use - true, you need to learn how it works, it's not like Mr. Coffee, but that doesn't make it hard. It has good instructions, and you can mostly figure it out by looking at it - water goes here, coffee goes there, lift and lower the handle for coffee, steam a little milk - and cappuccino heaven! Ok, it's a little more work than Pop-Tarts, and you can infinitely play with the grind and techniques to create the perfect espresso... so what? You're going to make coffee with this machine for the next twenty years. The machine is fussy about the grind, however - too coarse, and the water just gushes out. Too fine, and the water won't come through at all! Of course, once you get your grinder set "just so", you never need to adjust it. I never succeeded at steaming milk with the "wand." My Pavoni included a plastic "cappuccino automatic attachment," which consists of a tube which you put into the milk, and a black plastic aerator. This attachment makes fantastic, foamy milk. The quality of the milk foaming depends on its freshness. Milk doesn't foam as well after 3 or 4 days (Funny - milk tastes the same after 3 days, but it doesn't foam the same). Like most home machines, La Pavoni won't get the milk as hot as commercial machines will. By pre-heating the cup with steam or hot water before putting in the milk or espresso, you can overcome this. Our Pavoni isn't just an appliance. It's beautiful to look at, and it's built with heirloom quality. It needed repairs once, but... refitted its worn gaskets, polished its chrome finish, and got it working like new. |
Not For the Faint of Heart
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| Review Date: August 28, 2000 |
| Reviewer: fredspresso, |
| For the hard core purist only. Using this machines is a skill. And, if you master it, you will be a barista in the truest sense of the word. Every variable, grind, tamp, pressure, length of pull, is crucial and requires close attention to detail. The most critical factor is the grind. If you can not obtain the proper grind, this machine will never produce good espresso. Be prepared to spend [more money] for a grinder capable of providing it. Zassenhaus hand grinders are the cheapest option. The machine itself is gorgeous. The heavy chrome shines up beautifully after each use and all the levers and spigots and knobs sticking out in every direction baffle and intrigue all who see it. The only thing more fun than looking at it is driving it. Amaze your friends, dazzle your guests. Then, serve them REAL espresso. |
Coffee Worth Drinking
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| Review Date: January 10, 2002 |
| Reviewer: , Seattle, Washington |
| Finally there is a Espresso machine that makes a GREAT cup of coffee. Takes only 4 or 5 minutes to warm up, a "no brainer" process to pull a great espresso. Compared to stove top or other electric espresso makers, this company has spent the time and energy to develop a machine that gives GREAT coffee morning after morning. If you can remember to refill the water tank, clean out the basket, wipe off the steamer rod -- you will have good coffee day after day. My only regret is that I didn't buy the 16 cup maker. But life cannot always come up roses. |
Just gets better and better...
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| Review Date: June 22, 2002 |
| Reviewer: Lawrence Jacobsen, Cheyenne, WY USA |
| We have owned a Briel pump machine for 5+ years, and we roast and grind our own coffee. The first cups made with the LaPovini were better than anything we have had (or made) in the past 5 years! Better than any local establishments have produced, or that we have managed to eek out of our machine... Our only regret is that we didn't discover these marvelous machines earlier! There is enough help online to get you up and running with a LaPavoni, and the video helps as well. The included printed instructions are more than adequate. You probably won't need the single shot filter holder...the double is just right. Our mixture for cappaccinos is 1/2 cream and 1/2 water, which froths wonderfully and is much creamier than any milk mixture. The LaPovoni steams this incredibly. Our model doesn't have the automatic attachment, and we don't miss it. A good burr grinder is a must, but that is likely true for all good coffee making. Don't be afraid of these beautiful beasts. |
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