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