La Pavoni EUROPICCOLA EPBB-8, EUROPICCOLA EPG-8, EUROPICCOLA EPC-8 Instructions For Use Manual
INSTRUCTIONS FOR USE
MODEL: EUROPICCOLA
EPBB-8
EPC-8
EPG-8
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.
2.
3.
4.
5.
5.
6.
7.
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 3 TO 4 02 OF WATER TO THE BOILER. THE LEVER (1) SHOULD BE IN
THE DOWN POSITION.
ADD THE COFFEE DESCALER ENCLOSED OR IF NOT AVAILABLE ADD 1 TEASPOON
OF SODIUM CARBONATE. THE ENCLOSED PACKET OF DESCALER IS ENOUGH FOR
TWO CLEANINGS.
CLOSE THE BOILER CAP (3) AND STEAM KNOB (4).
PLUG THE MACHINE IN, TURN THE POWER SWITCH ON. ALLOW IT TO REACH
OPERATING TEMPERATURE SIGNIFIED BY THE GREEN PRESSURE SWITCH LIGHT
TURNING OFF. (7)
LEAVE THE MACHINE ON FOR 10 MINUTES. SOME WATER MAY EXIT FROM THE
SAFETY VALVE, (2) THIS IS NORMAL. PLACE A PAPER TOWEL OVER THE BASE OR
LET THE WATER DRIP INTO THE BASIN (8).
AFTER 10 MINUTES PLACE A CONTAINER UNDER THE GROUP (11) AND SLOWLY
RAISE THE LEVER ( 1).
DISCHARGE WATER UNTIL THE SIGHT GLASS SHOWS A
l/4
TANK OF WATER
REMAINING.
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 & -7 AGAIN To FLUSH OUT ALL THE SOLUTION.
There are currently many coffee descaler 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 800-927-0277 for further information on
where to purchase. Use rubbing alcohol to remove any stains caused by the descaler.
This cleaning procedure should be repeated 2 to 3 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.
1
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1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
II.
12.
13.
14.
IS.
16.
EUROPICCOLA
LEVER
SAFETY VALVE
BOILER CAP
STEAM KNOB
SIGHT GLASS
ON -OFF POWER
SWITCH
PRESSURE SWITCH
DRIP BASIN
BOILER
FILTER
HAXDLE
CROUP
STEAM Tl!BE
COFFEE PRESS
MEASURING SPOON
COFFEE
DOMED TOP
CAPPUCCINO AUTOMATIC ATTACHMENT / EUROPICCOLA/ROMANTICA MODELS
INSTRUCTIONS FOR US
PZease
read all instructions before using
scour
la Pavoni
Before your la Pavoni machine is plugged in you must complete steps # 1 and #2 !
Remove the boiler cap
(3)
and fill the boiler (9) with water until the water level reaches the
1.
2.
3.
4.
top of the sight
glass*(5)
as pictured in
Diagrh
A.
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.
Plug in the power cord the lever (1) must be in the down position as pictured in
Diagram C
Turn the red power switch (6) to the on position. as shown in Diagram D. A light will
appear.
The green pressure switch will also alight. When the green pressure switch goes off place a
cup under the steam tube and open the steam knob for a few seconds and close. This will
activate the internal pressurestat and eliminate any air that is in the system. The green
light will alight again indicating a build up of pressure, when this light goes off again the
machine has reached the proper operating temperature.
Initial warm up takes approx.mately 5 to 6 minutes. 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
“‘getting 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.
ICOFFEE
PREPARATION:
I
To obtain a desirable cup of espresso you should first start with the proper coffee grind. Your la
Pavoni machine requires tine 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 without much powder. They are also plated to
match your machines. It is very difficult to get a proper grind 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 burr 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 (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
l/8”
from top of filter
to remain empty.
HINT1
It is important to understand the relationship and importance of grinding and tamping. You
need a very tine 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.
3
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