Embedded Files
Coffee World Corner
By: Alicia Walters Revised by: Mark Cambell Last updated: Mar 4, 2025
This classic lever-pumped machine has been a fixture in coffee shops around the world since 1955. Its brass boiler and straightforward design ensure reliability without compromising on vintage appearance. At only 20 pounds, it's extremely portable for a commercial model. It is easy to install with only a waterline to attach.
Where the La Pavoni truly shines is in the hands of an experienced operator. By adjusting every variable like dose, yield, pre-infusion time and water pressure yourself, you can achieve nuanced extractions that maximize flavors batch after batch. The 9-bar pressure gives a dense crema and luxurious mouthfeel.
Of course, its manual operation requires practice. Steam power also takes skill to texture milk perfectly. But for a barista seeking to assert their talents through supreme equipment, the La Pavoni rewards patience tenfold in transcendent drinks. Its builds that develop over pressure also have an artistic quality.
While not ideal for high-volume settings, in a specialty shop where customer connection and impeccable shots take priority, few machines can match the La Pavoni’s nostalgia, versatility and results. For committed professionals, it's the epitome of espresso extraction excellence.Period. Simply put, it's what I strive for every single day behind the bar.
Pros:
• High volume: Makes up to 16 consecutive shots of espresso before the boiler must be recharged.
•Commercial construction: Stainless steel body and components for high use.
• Accurate espresso control: Micro-adjust pressure, temperature and volume to precisely calibrated shots.
• La Pavoni classic lever machine: Maintains the ritual, handcrafted quality and benefit of yield of La Pavoni's hand lever design.
• Classic La Pavoni styling: Timeless brass accents complement the commercial look.
Cons:
• Large footprint: Takes up valuable countertop space with its commercial footprint.
• Challenging to master: New baristas find it hard to pull well-consistent shots in large quantities.
• Requires commercial maintenance: Descaling, back flushing and group head repair are more extensive.
• Too high a price point: Much more expensive than home lever machines since it's commercially constructed.
• Low temperature control: Needs manual heating and cooling of portafilters between shots.
A Bonus Recipe
Caramel Ribbon Crunch Frappuccino
Caramel Ribbon Crunch Frappuccino
Ingredients
Ice. The larger the ice you use, the creamier it will be.
Cold coffee. You've got a few options here, depending on how strong you want your frappuccino to be. I've tried it with cold brew concentrate, espresso, and instant coffee, so use whatever you have on hand for caffeine.
Your choice of milk. To make it silkier, use heavy cream.
Sugar. White, brown, or sugar-free subs (like allulose).
Caramel syrup. I'm using my own sugar-free caramel syrup to keep it light, but literally whatever sauce you get from the store will work. Half will be mixed into the coffee, and half will be drizzled on top.
Whipped cream. A must for any good frappuccino .
Candy bits. Optional, but this is true to a traditional caramel ribbon crunch drink. Only use chopped-up caramel candies.
Instructions:
Step 1- Blend. Combine all ingredients (except half of the caramel syrup) and blend until smooth.
Step 2- Serve. Pour the drink into two glasses and top with whipped cream, a drizzle of caramel sauce, and crushed candy topping.
Page updated
Google Sites
Report abuse