La Pavoni Espresso — How to Pull the Magic Shot

The beauty of the La Pavoni!

In our opinion, the La Pavoni is one of the best spectacles for an old world espresso machine. It screams caramelly Italian espresso with crema so thick it coats your cup after all that wonderful espresso is gone. The joys of imagination can’t be beat when it comes to picturing yourself in a sidewalk café watching a professional barista do their magic with the La Pavoni machine.

Pulling a good shot on a La Pavoni is indeed one of the finer arts. It can’t be taught easily, but with practice and the passion to pull your own perfect Italian shot, you might one day find yourself forgetting that you’re not actually in Italy. So, maybe you can’t start perfectly without experience but you’ve got to start. Remember Bacca Bella believes you’re the explorer so why not explore the wonders of the La Pavoni yourself?

Grab those beans! If you’re looking for thick crema, you may want to skip the decaf as they don’t produce nearly as much as a full-caf shot. You’re going to want somewhere between 14–16 grams of beans — of course, some people choose more, some less…It’s all up to your taste. We once had a connoisseur who liked their shot with 20 grams of beans, so enjoy some freedom.

Grind those beans, remember the fresher the grind the better the taste!

Next, you’re going to make the “puck”. Before you tamp down the grinds smooth them lightly with your tamper (it’s best to use a stainless steel tamper but some people use the plastic one that comes with the machine). Now apply about thirty pounds of pressure to tamp down the grinds. Many like to practice putting pressure on a scale first to approximate the right amount while actually working with the grinds.

You’re done with the grounds so get ready to pull the shot. Before replacing the puck, lift the handle of the La Pavoni to let out any false pressure. Water will stream out when it’s ready. Replace the puck, then lift the handle again for your shot. Lift slowly so that no air is applied to the grinds inside. Leave the handle at the peak for about ten seconds; drops of espresso should start forming on the nozzle. Once that happens, pull down slowly. It should take about thirty seconds to complete the pull.

Watch the thick espresso drip into the cup, smell the aroma. This is the best part (besides the drinking, of course) When you’ve completed the pull, you’re done!

Voila!

You’re ready to sip — and you’re the barista!

La Pavoni magic, everyone! It’s fantastic.