La Pavoni PROFESSIONAL PC-16, PROFESSIONAL PG-16, PROFESSIONAL PB-16 Instructions For Use Manual

INSTRUCTIONS FOR USE

MODEL: PROFESSIONAL

PC-16
PG-16

PB-16

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 (5OZ.) 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 & -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 800/927-0277 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.

Owners of copper/brass machines should be aware that the boiler (9) is made of solid copper
which is polished and then coated with lacquer. These units require NO maintenance. Never
use any copper cleaner or abrasives to clean. Use a damp cloth to clean.

Since copper is a natural material it will gradually turn a darker amber color with use, this is
normal. This natural ” aging” process will enhance the beauty of your machine.

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 (l) 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
will drop towards zero. Allow a few minutes for your machine to build up pressure again.. The thermostat will
now start to 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 "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.

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 (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 exposed.

HINT

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. As you will notice later in these directions,the
grind of your coffee will have a direct impact on the operation of the lever when “pulling” your
shot of

espresso. If the coffee is too fine or packed to tight the lever will be difficult to lower. On the
contrary, if the grind is too coarse, the lever will lower with no resistance at all. When the
coffee is correctly packed, the lever can be lowered in a firm, but smooth motion. 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.

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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 temperature. When the proper
temperature is reached it will be maintained automatically. Your machine is now ready to operate. Remember to
follow the directions in the Instructions to Use paragraph on page 3 to properly activate the thermostat.

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 a few seconds, the
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 espresso . 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.

HINT

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 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 beans 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 (l) 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.

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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 Cappuccino 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 using.

To Clean: Immediately after every use ðð IMPORTANT ïï

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.

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HINT:

Your la Pavoni machine does not have a constant source of water. You should

never leave your machine on when not in use.

TROUBLE SHOOTING

MACHINE DOES NOT MAINTAIN PRESSURE

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
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 CAPPUCCINO

• 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

• Power cord is not connected

• The outlet has no power

• Clean holes on end of the steam tub e (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) Clean & replace.

• Too much coffee in the filters (15)

• Filter gasket is worn out, service is needed

• Too much coffee in the filter (15)

• 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 (l) 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 fresher coffee.

• Machine has not reached temperature.

Pressure gauge (7) should be in the green

• Allow excess coffee to drain out after coffee
delivery. Coffee may be ground too fine

• 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.
Pressure gauge (7) should be in green zone

NO MILK COMES THROUGH

MILK EXITS VERY SLOWLY

MILK EXITS FROM TOP OF AERATOR

MILK EXITS FROM BOTTOM OF AERATOR

MILK IS EXITING TOO WATERY:

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• Aerator or tube are clogged with milk.

Disassemble aerator. Clean, assemble and

• Check that machine is at proper operating

• 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

replace. Clean out steam tube holes with a
straight pin.

temperature

TECHNICAL PRECAUTIONS

1. Install the machine on a steady, dry base.

2. DO NOT immerse the machine or power cord in water.

3. This machine develops warm spots (base) and hot spots (boiler 9). Subsequently, it should be kept
out of the reach of children.

4. When operating, please take note of the hot surfaces.

OPERATING PRECAUTIONS

1. Never operate this unit without sufficient water in the boiler (9) failure to maintain proper water

level can cause damage to internal parts.

2. 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 via the power switch (6)
b. 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.

3. After coffee delivery, never remove the coffee handle until remaining coffee in the filter

has been allowed to drip out. Wait about 45 seconds then slowly release the handle to
allow excess steam to escape.

RE-SET FUSE:

Your espresso machine is equipped with a manual reset fuse. Should the water
level in the sight glass drop below a 1/5 of a tank or if the machine is left on
indefinitely, these occurrences may cause the machine to over-heat. If the on/off
switch does not light up the fuse may have blown, follow the below steps to restart
your machine.

1. Unplug the unit

2. Close the boiler knob tightly so water does not escape

3. Gently place the machine on its side.

Under the base of the unit you will notice a round grommet plug
inserted into the bottom, directly under the boiler tank. Remove the
plug and push in the protruding red switch by using a blunt
instrument (the end on a pencil of pen works well) replace the
grommet, add water if necessary, plug-in and restart.

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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 any types of abrasives or ammonia based products when cleaning your la

Pavoni machine. Clean all models with a damp cloth immediately after the machine has
cooled.

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: Length 11 " - Width 7" - Height 12"
Weight: 17 lb.
Boiler capacity: 38 oz.
Steam delivery: 10 minutes
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
PG-16: Brass Body/Brass Boiler

PARTS LIST

Drip Basin Top & Bottom
One Cup Coffee Filter
Two Cup Coffee Filter
Coffee Press
Measuring Spoon
Filter Handle

ETL SAFETY LISTED

For further information concerning the operation of your la Pavoni machine or for the name of
a repair facility near you contact:

European Gift & Houseware
PO Box 111
Mt. Vernon, N. Y. 10550
PH: 1-800-927-0277

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