La Pavoni PC-16 User's Manual
Contents
1. 14 Apply one large scoop of coffee when using the smaller one cup filter Apply two level scoops of coffee when using the larger two cup filter Diagram E c Use the enclosed press 13 to level off the coffee by pressing down as indicated in Diagram F The coffee filter should not be filled to the top allow 1 8 from top of filter to remain exposed HIN It is important to understand the relationship and importance of grinding and tamping You need a very fine grind that is firmly tamped You can adjust for slightly coarse grind by tamping harder and vice versa Use the same amount of coffee every time and stick with one type from one vendor until you get the hang of this Insert the filter handle 10 into the group 11 by placing the filter handle in the group and turning the filter handle to the left as pictured in Diagram G The handle should fit snug but if you encounter difficulty fitting the handle into the machine remove some coffee from the coffee filter and try again When the machine has reached maximum pressure the pressure gauge 7 will be in the green zone The la Pavoni professional is equipped with an internal thermostat which controls the temperture When the proper temperature is reached it will be maintained automatically Your machine is now ready to operate COFFEE DELIVERY Place your cup or cups under the filter handle 10 Raise the lever as the gauge approaches the highest point of its cycle After a2. Subsequently it should be kept out of the reach of children When operating please take note of the hot surfaces OPERATING PRECAUTIONS i 1 Never operate this unit without sufficient water in the boiler 9 failure to maintain proper water level can cause damage to internal parts Never attempt to open the boiler cap 3 when the machine is in operation The la Pavoni operates on a hot water steam pressure method Opening the boiler cap when the machine is on and under pressure will result in the sudden release of hot water If you would like to add water to the boiler then follow these precautions a Turn the machine off 6 Unplug the machine c Release the existing steam in the boiler 9 via the steam tube 12 This is accomplished by turning the steam knob 4 counterclockwise After ALL the steam has finished escaping you may slowly open boiler cap After coffee delivery never remove the coffee handle until remaining coffee in the filter has been allowed to drip out Always remove this handle slowly to allow excess steam to escape MAINTENANCE Before any cleaning and maintenance disconnect the power cord Clean the filter handle 10 coffee filters 15 coffee press 13 measuring spoon 14 and drip basin 6 after use Wipe clean the group 11 and steam tube 12 after use If you live in a hard water area and get mineral build up follow the instructions for FIRST TIME OPERATION Do not use
3. that runs from burned to bitter to chemical particularly with decaf For professional models the gauge should top out a 0 7 or 0 8 on the gauge it should never go past 1 bar this setting will let you produce the correct espresso and give you enough steam for cappuccino Never let your la pavoni rest in the on position when not in use this will only subject 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 fairly quickly After you restart and the pressure is at maximum open the steam valve for 3 5 seconds to bleed the system 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 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 to the beans A fresh oily bean will also produce more crema Decaf is typically made from bean
4. 00 927 0277 for additional information on where to purchase Urnex Coffee descaler This cleaning procedure should be repeated 4 to 5 times a year depending on usage Your machine may show moisture in the sight glass this is normal ALL la Pavoni machines are tested prior to packing and shipping to insure their reliability PROFESSIONAL LEVER SAFETY VALVE BOILER CAP STEAM KNOB SIGHT KNOB ON OFF POWER SWITCH PRESSURE SWITCH DRIP BASIN BOILER FILTER HANDLE GROUP STEAM TUBE 8 COFFEE PRESS MEASURING SPOON COFFEE FILTERS INSTRUCTIONS FOR USE Please read all instructions before using your la Pavoni Before your la Pavoni machine is plugged in you must complete steps 1 and 2 1 Remove the boiler cap 3 and fill the boiler 9 with water until the water level reaches the top of the sight glass 5 as pictured in Diagram A 2 After filling the boiler close both the boiler cap 3 and the steam knob 4 firmly as pictured in Diagram B Both are closed by turning clockwise 3 Plug in the power cord the lever 1 must be in the down position as pictured in Diagram C 4 Turn the red power switch 6 to the on position as shown in Diagram D A light will appear The machine is now reaching maximum pressure This takes approximately 6 to 7 minutes When the pressure gauge shows a reading in the green area 7 to 8 open the steam knob for 5 seconds then close The needle wi
5. APPUCCINO NO MILK COMES THROUGH Coffee grinds are too fine Coffee is packed too tightly Coffee is packed too tightly Too much coffee in filter 15 Coffee grind is not fine enough Allow lever 1 to remain raised longer This will allow more water to enter grinds Lower handle with more force so extract exits more quickly Not enough coffee in the filter 15 Use fresh coffee Machine has not reached temperature Check that the gauge 7 is reading in the Allow excess coffee to drain out after coffee delivery Remove handle slowly to allow excess steam to escape Use whole milk or 2 low fat milk Do not use skim milk Milk should be cold check that the pressure gauge 7 is in the green zone Aerator or tube are clogged with milk Disassemble areator Clean assemble and replace Clean out steam tube holes wit h a straight pin MILK EXITS VERY SLOWLY Check that machine is at proper operating temperature MILK EXITS FROM TOP OF AERATOR MILK EXITS FROM BOTTOM OF MILK IS EXITING TOO WATERY e Make sure top cap of aerator is seated properly and the pin is in the down position Check that the clear tube is attached to the aerator correctly Check that the boiler is not overfilled with water TECHNICAL PRECAUTIONS 1 2 3 Install the machine on a steady dry base DO NOT immerse the machine or power cord in water This machine develops warm spots base and hot spots boiler 9
6. any types of abrasives or ammonia based products when cleaning your la Pavoni IMPORTANT SAVE YOUR ORIGINAL LA PAVONI BOX IN CASE SERVICE IS NEEDED IN THE FUTURE CAUTION NEVER OPERATE THIS MACHINE WITHOUT WATER IN THE BOILER TECHNICAL DATA Model Professional Size Lenth 11 Width 7 Height 12 Weight 17 Ibs Boiler capacity 38 oz Steam delivery 10 minuteses Power supply 110 Volt 60 Hz Heating element 1000 Watt Available in the following models PC 16 Chrome base PB 16 Copper body Brass base PARTS LIST Drip Basin Top amp Bottom One Cup Coffee Filter Two Cup Coffee Filter Coffee Press Measuring Spoon Filter Handle
7. appuccino Automatic attachment This attachment features the following parts 1 Plated steam valve 2 Black aerator with tube To Mount a Make sure steam knob is in the closed position Diagram J b Replace the standard steam arm by lifting the arm clockwise until it stops and remove by pulling outward Diagram K c Replace with Cappuccino Automatic and lock into place by turning counter clockwise until seated Diagram L d Attach the aerator by sliding onto the arm shaft firmly Diagram M To Make Cappuccino Make sure your la Pavoni has reached proper operating temperature For Professional models the needle should show a reading in the green area Start with cold fresh milk Whole milk works best but you may use 1 or 2 also a Place tube into a milk container Diagram N b Hold cup under the black aerator spout c Open the steam knob 2 complete turns When the desired amount of milk has been dispensed stop the flow of milk by closing the steam knob If you desire hotter cappuccino you may heat up the milk by first closing the steam knob then removing the Cappuccino Automatic attachment and replacing it with the standard steaming tube Immerse the tube into the bottom of the cup open steam knob two turns and heat to the desired temperature or place your cup in a microwave Milk that has come direct from the refrigerator will result in cooler cappuccino Remove your milk from the refrigerator a few minutes before
8. few seconds coffee should dribble out slowly If it gushes instantly you need finer grind or a tighter tamp If it doesn t 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 a large filter for a single expresso 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 slowly 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
9. ll drop towards zero Allow a few rninutes for your machine to build up pressure again Now the thermostat will cycle normally The art of making good consistent espresso is just that an art With the la Pavoni espresso machine there is a bit of initial training and going to know your machine ritual that the first time user should be aware of The following regiment will help you obtain virtually perfect espresso every time COFFEE PREPARATION To obtain a desirable cup of espresso you should first start with the proper coffee grind Your la Pavoni machine requires fine grind espresso coffee since grinding techniques vary you may have to experiment with more than one type of grind until you are satisfied The grind should have the consistency of powdered sugar We recommend a la Pavoni grinder model PGC chrome or PGB Brass These burr grinders have 9 settings and make a fine consistent grind They are also plated to match your machines It is very difficult to make consistent espresso with a blade type mill Because they chop as oppose to grind they produce coffee that is always a mixture of too coarse good or too fine These mills are not recommended use a grinder While the machine is reaching maximum pressure start your coffee preparation a Choose either a one or two cup coffee filter 15 and insert the filter into the filter handle 10 Diagram E b Fill the coffee filter 15 with coffee using the enclosed measuring spoon
10. nied la Pavoni INSTRUCTIONS FOR USE First Time Operation For first time out of the box operation we recommend you clean the inside of your la Pavoni machine Follow the simple procedures below 1 FILL THE BOILER 9 WITH WATER UNTIL THE WATER LEVEL REACHES THE TOP OF THE SIGHT GLASS 5 FOR THIS CLEANING PROCEDURE YOU MAY ADD ANOTHER 1 2 CUP 502 OF WATER TO THE BOILER 2 ADD A COFFEE DESCALER OR IF NOT AVAILABLE ADD 2 TABLESPOONS OF SODIUM CARBONATE 3 CLOSE THE BOILER CAP 3 AND STEAM KNOB 4 4 TURN THE MACHINE ON AND ALLOW IT TO REACH OPERATING TEMPERATURE THE PRESSURE GAUGE 7 IN THE GREEN ZONE LEAVE THE MACHINE ON FOR 10 FULL MINUTES WATER WILL EXIT FROM THE SAFETY VALVE THIS IS NORMAL PLACE A PAPER TOWEL OVER THE BASE OR LET THE WATER DRIP INTO THE BASIN 5 AFTER 10 MINUTES PLACE A CONTAINER UNDER THE GROUP 11 AND SLOWLY RAISE THE LEVER 1 6 DISCHARGE WATER UNTIL THE SIGHT GLASS SHOWS A 1 4 TANK OF WATER REMAINING 7 LOWER THE LEVER 1 AND SWITCH THE POWER OFF 6 YOU MAY THEN RAISE THE LEVER 1 AGAIN AND ALLOW THE REMAINING WATER TO EXIT WHEN ALL WATER AND STEAM HAS EXITED REPEAT STEPS 1 3 4 5 6 amp 7 AGAIN TO FLUSH OUT ALL THE SOLUTION There are currently many coffee descalers available on the market such as Urnex coffee descaler These are usually made of all natural citric powders Your favorite coffee store can advise you where to purchase these cleaners or call us at 8
11. s 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 pressure gauge 7 showing a reading in the green zone c The machine is now ready to deliver steam Your la Pavoni machine is designed to froth milk for cappuccino in two ways MAKING CAPPUCCINO with the standard plated arm a Start with cold milk whole or 2 low fat milk work best You may froth milk in any type of container or cup you wish stainless steel ceramic or glass Fill the cup to 3 4 capacity with milk b Place the steam tube 12 into the bottom of the cup c Open the steam knob 4 3 complete turns by turning counterclockwise see Diagram I d Immediately lower the cup so steam delivery is even with the top of the milk level Slowly lower the cup as froth rises always staying even with the high point of the milk level Approximate frothing time should be 15 to 20 seconds per 10 oz cup e After the desired amount of froth has been made you may heat up the remaining milk by lowering and raising the cup into the steam tube f Refer to video for best instructions MAKING CAPPUCCINO with the C
12. using To Clean Immediately after every use gt IMPORTANT lt After EVERY use you must clean the tube and aerator Follow these simple steps a Place the tube in a cup of clean water b Position an empty cup under the aerator c Open the steam knob and allow a few ounces of water to cycle through Close the steam knob when finished CAUTION BOTH STEAM TUBES WILL BE HOT TO THE TOUCH AFTER USE USE EXTREME CARE WHEN REMOVING A TOWEL IS RECOMMENDED TROUBLE SHOOTING MACHINE PRESSURE DOES NOT MAINTAIN Turn the machine on 6 Allow the machine to reach temperature green zone in pressure gauge 7 Bleed air from steam tube 12 by opening the steam knob 4 After steam has exited close steam knob and allow the machine to reach pressure again ON OFF SWITCH DOES NOT LIGHT UP MACHINE DOES NOT DELIVER STEAM COFFEE EXITS OUT OF SIDES OF FILTER HANDLE HANDLE DOES NOT FIT INTO MACHINE Power cord is not connected The outlet has no power Clean holes on end of the steam tube 12 The machine is not at optimum pressure Check reading of the pressure gauge 7 Filter handle 10 is not properly mounted to group 11 Too much coffee in the filters 15 Filter gasket is worn out Too much coffee in the filter 15 COFFEE EXITS TOO SLOWLY HANDLE IS HARD TO LOWER COFFEE IS NOT PRODUCING CREMA COFFEE NOT HOT ENOUGH COFFEE SPRAYED OUT WHEN HANDLE WAS REMOVED DIFFICULTY MAKING C
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