- Sales Rank: #74646 in Kitchen & Housewares
- Brand: La Pavoni
- Model: PC-16
- Dimensions: 9.80" h x
14.60" w x
16.10" l,
17.00 pounds
Features
- Professional-style machine
- Attractive chrome base
- Great steaming mechanism for cappuccinos
- Comes with detailed instructions and an instructional video
- Made in Italy
- Professional-style machine
- Attractive chrome base
- Great steaming mechanism for cappuccinos
- Comes with detailed instructions and an instructional video
- Made in Italy
The classic la Pavoni! Superbly polished chrome finish accents the highly efficient design which dates back to 1961. La Pavoni has set a standard for quality and style only found in old world cafes. Each machine is designed to last years and give constant perfect espresso with each pull of the lever. Design features incorporate the best of modern technology such as a nickel plated non-corrosive brass boiler, long life stainless element and reset safety fuse. Triple plated to maintain years of beauty and tested to meet the standard that has kept La Pavoni the premier name in the industry. Features include: 38 oz. boiler capacity Capable of making 16, 2 oz. cups of espresso Steam pressure, piston operated Dual frothing system. Internal Thermostat to monitor pressure Mounted pressure gauge Separate cappuccino spout and controls Makes one or two cups at a time Safety reset fuse. ETL safety listed 1000 Watts. Wt 16 lbs. height 12" 1 Year warranty Video included BONUS OFFER: With Purchase of This Item FREE 1 Pound of our freshly roasted gourmet coffee FREE cookies or biscotti
Customer Reviews
Most helpful customer reviews
23 of 26 people found the following review helpful.
By Claire Jordan
I have owned this machine (8-cup) for over ten years and everyday when I make my morning cappuccino I love it more. You can spend more for a machine that measures the coffee, tamps it, pulls the water through and steams the milk for you, but you can tip the kids behind the counter at Starbucks and they'll do the same thing. Making espresso should be a little art and a little science and this machine an impeccable balance of the two. If you aren't the kind of person who takes joy in mixing the perfect martini, making a risotto that whispers with flavor, or whipping a meringue to impossibly tall peaks, this probably isn't the machine for you.The La Pavoni is for the person who will find tremendous joy in going to the lengths required to make a perfect cappuccino by hand everyday. (And don't bother using anything less than Illy Cafe coffee in it.)
12 of 12 people found the following review helpful.
By Douglas Almquist
I bought my La Pavoni in the summer of 1983 after high school. It was heavily used during college (especially finals week) and has made me superb espresso continually. This morning I made a spiced chai using it. I've been amazed with the quality of the unit. I unfortunately bought a model that had a brass and copper film that looked spectacular for about 8 months then began to peel off. It's now not terribly attractive but still pumps out amazing Java.I estimate I've saved over $25,000 on espresso drinks while maintaining a level of quality beyond what one can get at Starbucks and similar cafés. Being from Seattle, there are now (finally) cafés and baristas locally that are passionate (neurotic) about making excellent espresso and I can match them. I'm very happy with my Pavoni.
16 of 18 people found the following review helpful.
By Bob Toddler
After 15 years of near daily use, I thought it was time for me to relay my experiences and opinion on the La Pavoni PC-16.This review is for the pre millenium model. The current production model does have slight differences with the group being slightly largerI was a bartender and barista for about 3 years in a high volume cafe and bar, and believe that this gives me a reasonable level of proficiency in making espresso and espresso based drinks.The La Pavoni PC-16 is a manual lever group and operates in a manner that is much different from automatic and semiautomatic machines. This must be appreciated and understood by the potential buyer, or it may cause dissapointment.The concept of preinfusion is why a lever machine can produce a truly outstanding shot of espresso. This is where water wets the grounds prior to the applying of pressure, and this is what makes a lever group superior to other mechanisms in my estimation. The ability to preinfuse the grounds manually can drastically change the result of the shot. For example, the lever is slowly raised to a count of 5, and only then does the lever get lowered. Since this is a manual machine, this means that you alone are raising and lowering the lever, there are no pumps or springs to do the work for you. As the lever is raised, you will hear the water entering the group. This is when your count begins.The amount of time that is taken to do the preinfusion step is what can drastically alter the result of the shot given that the grind, group temperature and tamp is identical.Now I will decribe the various details that go in to the requirements for producing a quality shot from the PC-16.The grind is the most difficult part to correctly apply when dealing with this machine. As perfect of a consistency is absolutely necessary with a fluffy grind, no clumping will be tolerated. You will need to judge this on your own, but a slightly finer than average espresso grind is what it takes to get thick crema with minimal blonding during extraction. I still wind up with the occasional sink shot because of this machines absolute sensitivity to grind quality.I use a light tamp, about 10 pounds of pressure, leaving approximately 1/4" space from the top. Pay extra attention to achieving a level surface. The Elektra Microcasa A Leva portafilter basket allows more coffee to be used than the PC-16's with far better results. Between 19 and 20 grams of freshly ground beans being the ideal amount. Refer to Orhanespressos slap shot method.Get a good tamper with 90 degree corners and a flat bottom. I use a custom fabricated stainless steel one, but there are many available online. Unit to unit variation means a standard 49mm tamper may not work.Water quality. I prefer reverse osmosis versus other methods of filtration including various mineral waters. Experience has shown that r.o. has given the thickest crema and most complex notes. Distilled resulted in a slimy shot with various mineral waters giving a range of quality from good to poor. Chlorine and chloramines found in most tap water tastes terrible and will quickly degrade the rubber gaskets.It is best to avoid descaling, since it always affects machine performance negatively. Rather use water that is already softened.Compared to a commercial machine, the PC-16 makes a much more intense shot with more clearly defined flavor. This can be a double edged sword, depending on what it is that you are looking for.This machine gets hot quickly, and have found that more than 2 shots isn't possible without turning the machine off for a while. Do not flush or run any water through the group before pulling a shot. This will only raise the group temperature. I have discovered a pretty simple way of dealing with the excessive and destructive heat by placing clean and dryportafilter baskets in the freezer and taking them out a minute before filling them with coffee.For years I believed that perfect microfoam was nearly impossible. The original 3 hole tip is virtually useless. Later I used a 4 hole tip from a Faema machine that allowed me to make nice latte art but not true microfoam. However, with a single hole tip, the user can easily achieve beautifully textured microfoam. This simple and inexpensive modification is a must if properly textured milk is of any importance to you.Even with the use of a single hole tip, the machine still will not produce enough steam power to get the super dry foam that you would get in a traditional cappuccino in the Italian style but is still sufficient for an excellent latte.There is no anti suction valve, the steam wand will draw milk back into the water tank. Pour out water and refill before turning on machine.And lastly, make sure that everything is maintained. Generally just a matter of changing the gaskets every 2-4 years depending on use. Keep the machine off when not in use. If you aren't comfortable working with tools, find a local tech that works with espresso machines. You can usually find one in most cities. Always respect the machine.The La Pavoni PC-16 can represent a steep learning curve, but like me, you can be rewarded with outstanding espresso and enjoy the process.
La Pavoni PC-16 Professional Espresso Machine, Chrome
In Stock! Check Price Now !16.10" l,
17.00 pounds
Features
- Professional-style machine
- Attractive chrome base
- Great steaming mechanism for cappuccinos
- Comes with detailed instructions and an instructional video
- Made in Italy
- Professional-style machine
- Attractive chrome base
- Great steaming mechanism for cappuccinos
- Comes with detailed instructions and an instructional video
- Made in Italy
The classic la Pavoni! Superbly polished chrome finish accents the highly efficient design which dates back to 1961. La Pavoni has set a standard for quality and style only found in old world cafes. Each machine is designed to last years and give constant perfect espresso with each pull of the lever. Design features incorporate the best of modern technology such as a nickel plated non-corrosive brass boiler, long life stainless element and reset safety fuse. Triple plated to maintain years of beauty and tested to meet the standard that has kept La Pavoni the premier name in the industry. Features include: 38 oz. boiler capacity Capable of making 16, 2 oz. cups of espresso Steam pressure, piston operated Dual frothing system. Internal Thermostat to monitor pressure Mounted pressure gauge Separate cappuccino spout and controls Makes one or two cups at a time Safety reset fuse. ETL safety listed 1000 Watts. Wt 16 lbs. height 12" 1 Year warranty Video included BONUS OFFER: With Purchase of This Item FREE 1 Pound of our freshly roasted gourmet coffee FREE cookies or biscotti
Customer Reviews
Most helpful customer reviews
23 of 26 people found the following review helpful.
By Claire Jordan
I have owned this machine (8-cup) for over ten years and everyday when I make my morning cappuccino I love it more. You can spend more for a machine that measures the coffee, tamps it, pulls the water through and steams the milk for you, but you can tip the kids behind the counter at Starbucks and they'll do the same thing. Making espresso should be a little art and a little science and this machine an impeccable balance of the two. If you aren't the kind of person who takes joy in mixing the perfect martini, making a risotto that whispers with flavor, or whipping a meringue to impossibly tall peaks, this probably isn't the machine for you.The La Pavoni is for the person who will find tremendous joy in going to the lengths required to make a perfect cappuccino by hand everyday. (And don't bother using anything less than Illy Cafe coffee in it.)
12 of 12 people found the following review helpful.
By Douglas Almquist
I bought my La Pavoni in the summer of 1983 after high school. It was heavily used during college (especially finals week) and has made me superb espresso continually. This morning I made a spiced chai using it. I've been amazed with the quality of the unit. I unfortunately bought a model that had a brass and copper film that looked spectacular for about 8 months then began to peel off. It's now not terribly attractive but still pumps out amazing Java.I estimate I've saved over $25,000 on espresso drinks while maintaining a level of quality beyond what one can get at Starbucks and similar cafés. Being from Seattle, there are now (finally) cafés and baristas locally that are passionate (neurotic) about making excellent espresso and I can match them. I'm very happy with my Pavoni.
16 of 18 people found the following review helpful.
By Bob Toddler
After 15 years of near daily use, I thought it was time for me to relay my experiences and opinion on the La Pavoni PC-16.This review is for the pre millenium model. The current production model does have slight differences with the group being slightly largerI was a bartender and barista for about 3 years in a high volume cafe and bar, and believe that this gives me a reasonable level of proficiency in making espresso and espresso based drinks.The La Pavoni PC-16 is a manual lever group and operates in a manner that is much different from automatic and semiautomatic machines. This must be appreciated and understood by the potential buyer, or it may cause dissapointment.The concept of preinfusion is why a lever machine can produce a truly outstanding shot of espresso. This is where water wets the grounds prior to the applying of pressure, and this is what makes a lever group superior to other mechanisms in my estimation. The ability to preinfuse the grounds manually can drastically change the result of the shot. For example, the lever is slowly raised to a count of 5, and only then does the lever get lowered. Since this is a manual machine, this means that you alone are raising and lowering the lever, there are no pumps or springs to do the work for you. As the lever is raised, you will hear the water entering the group. This is when your count begins.The amount of time that is taken to do the preinfusion step is what can drastically alter the result of the shot given that the grind, group temperature and tamp is identical.Now I will decribe the various details that go in to the requirements for producing a quality shot from the PC-16.The grind is the most difficult part to correctly apply when dealing with this machine. As perfect of a consistency is absolutely necessary with a fluffy grind, no clumping will be tolerated. You will need to judge this on your own, but a slightly finer than average espresso grind is what it takes to get thick crema with minimal blonding during extraction. I still wind up with the occasional sink shot because of this machines absolute sensitivity to grind quality.I use a light tamp, about 10 pounds of pressure, leaving approximately 1/4" space from the top. Pay extra attention to achieving a level surface. The Elektra Microcasa A Leva portafilter basket allows more coffee to be used than the PC-16's with far better results. Between 19 and 20 grams of freshly ground beans being the ideal amount. Refer to Orhanespressos slap shot method.Get a good tamper with 90 degree corners and a flat bottom. I use a custom fabricated stainless steel one, but there are many available online. Unit to unit variation means a standard 49mm tamper may not work.Water quality. I prefer reverse osmosis versus other methods of filtration including various mineral waters. Experience has shown that r.o. has given the thickest crema and most complex notes. Distilled resulted in a slimy shot with various mineral waters giving a range of quality from good to poor. Chlorine and chloramines found in most tap water tastes terrible and will quickly degrade the rubber gaskets.It is best to avoid descaling, since it always affects machine performance negatively. Rather use water that is already softened.Compared to a commercial machine, the PC-16 makes a much more intense shot with more clearly defined flavor. This can be a double edged sword, depending on what it is that you are looking for.This machine gets hot quickly, and have found that more than 2 shots isn't possible without turning the machine off for a while. Do not flush or run any water through the group before pulling a shot. This will only raise the group temperature. I have discovered a pretty simple way of dealing with the excessive and destructive heat by placing clean and dryportafilter baskets in the freezer and taking them out a minute before filling them with coffee.For years I believed that perfect microfoam was nearly impossible. The original 3 hole tip is virtually useless. Later I used a 4 hole tip from a Faema machine that allowed me to make nice latte art but not true microfoam. However, with a single hole tip, the user can easily achieve beautifully textured microfoam. This simple and inexpensive modification is a must if properly textured milk is of any importance to you.Even with the use of a single hole tip, the machine still will not produce enough steam power to get the super dry foam that you would get in a traditional cappuccino in the Italian style but is still sufficient for an excellent latte.There is no anti suction valve, the steam wand will draw milk back into the water tank. Pour out water and refill before turning on machine.And lastly, make sure that everything is maintained. Generally just a matter of changing the gaskets every 2-4 years depending on use. Keep the machine off when not in use. If you aren't comfortable working with tools, find a local tech that works with espresso machines. You can usually find one in most cities. Always respect the machine.The La Pavoni PC-16 can represent a steep learning curve, but like me, you can be rewarded with outstanding espresso and enjoy the process.
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Online Sales Coffee Maker
- Professional-style machine
- Attractive chrome base
- Great steaming mechanism for cappuccinos
- Comes with detailed instructions and an instructional video
- Made in Italy
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