- Ideal for making coffee specialty drinks at home
- Sturdy all-steel construction under heavy chrome plating
- Comes with tamper, screen, screen holder, measuring ladle, and cappuccino attachment
- Also includes instructional video for getting started
- Measures 11 by 7 by 12 inches; 1-year warranty
Product Description
The traditional la Pavoni! Superbly polished chrome end accents the highly efficient design which dates back to 1961. La Pavoni has set a standard for quality and style only found in ancient 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. Tri… More >>
La Pavoni EPC-8 Europiccola 8-Cup Lever Style Espresso Machine, Chrome
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The La Pavoni has become an industrial design icon, and, in some circles more concerned about prettiness than practicality, the must-have espresso maker.
Unfortunately, looking excellent is the only thing it does well. You can get reasonably excellent espresso out of this machine, but only after weeks of tinkering and experimenting, and it is just extremely inconvenient to use.
Here are the problems I have collected from two separate friends (one who owns one, and another who used to and swore never to get near one again!)
1) somewhat fragile
hard to learn how to “pump” properly
2) no thermostat, machine could explode if relief valve jams (my friend’s did!)
3) machine requires close monitoring (see item 2)
4) after using up water in (small) tank, machine must be left to cool down before reuse
5) messy
6) limited supply of steam for cappucinos (see item 2)
7) hard to gauge the right amount of coffee: not enough and you can’t achieve sufficient pressure, too much and you can’t lock in the filter holder
9) even on its best day, can’t achieve the results of a decent pump-driven machine that costs less than half its price.
If you plot on using the machine but absolutely have to have an exotic-looking, conversation piece machine, you may want to look at the Francis Francis machine. It’s in the same price range, but at least it’s pump-driven.
If you care more about the taste of the coffee and the practicality of the machine, you should certainly consider the Saeco Vienna. It’s 30% cheaper than the La Pavoni, makes better coffee, and has push-button convenience. It’s also extremely reliable, and perfect for when you entertain (anyone can use it)
That leaves the La Pavoni for people who want a fantastic looking conversation piece on their countertop but don’t plot on using it.
Rating: 1 / 5
This is a Ferrari of espresso machines. In addition to being a work of art (it’s at MOMA in the permanent collection), La Povoni makes fantastic espresso, period.
Rating: 5 / 5
i recently bought this gorgeous espresso machine in FEB. First i was very excited even though i knew it’d be a huge challenge since i had read all negative and positve reviews. At first, the coffee was pretty excellent and quite strong. After a few months, the machine’s acting weird. When i started to lift up the pump handle, there’s too much water. It used to come down slowly and made perfect espresso. it’s never been the same. i have to call for the warranty soon. I despise this. it’s a waste of time.
Rating: 3 / 5
I lived in Europe for nearly three years, including one year in Milan. I eventually learned to appreciate unadulterated espresso, no milk, no sugar. My favorite is the Italian style ristretto, meaning a very small pull that comes up only half-way in an espresso cup. (This is the way espresso is made all over Italy, but you have to question for it special in Spain or France.) This only works when the coffee itself is of brilliant quality, the machine is excellent, and the guy behind the bar knows what he is doing. I’ve either owned or used a lot of non-professional domestic espresso machines, and I had pretty much given up on the thought of duplicating this experience in a home kitchen, either in Europe or America.
The closest I came was with the Nespresso machines, which make an espresso that most Italians will recognize as quite excellent, but which by no means scales the heights of the espresso served in quite average bars in Naples. But I always felt that the espresso capsules were quite expensive. On a hunch, really as a last ditch effort, I chose to buy a Pavoni. Because they are absurdly expensive if bought new, I bought one on Italian e-bay for about 110 US dollars. (I had my brother in law transport it here.)
I expected that the thing would be a fixer-upper at best, a project, an eccentric leisure activity. But after some fiddling with tamping (I had to buy a real tamper to replace the original plastic one) and after figuring out how to let the machine warm up and how much coffee to use, I pretty quickly learned to make an espresso that would make even people from Naples envious. But here is the kicker. According to information stamped on the base, my machine is 30 years ancient!!! It has obviously been maintained well and I suspect that the seals have been replaced at least once, but the point is this machine is indestructible. According to websites I have read, there has been virtually no change in the machine’s design in 40 years. Replacement parts are available. I can nearly imagine paying for a new one, it would be a worthy investment. But if you can’t swing that, check out e-bay. Of course, let the buyer beware…
Rating: 5 / 5
This is my first real espresso machine. My largest uncertainty before buying it was whether a manual lever-style machine or an automated one (like the Roncilio or Anita) would be best. What I have noticed in the first couple of weeks of use is that there is a huge amount of variability in the porosity of the coffee: using the same setting on my burr grinder, the same amount of coffee in the double-espresso cup, the same pressure when tamping, some types of coffee require much more force on the lever and have a much slower flow rate than other types. For example, an italian-roast columbian was consistently extremely porous, while a full-city New Guinea Sigri was consistently extremely dense. It would surprise me if the automated machines dealt with this variability as effectively as you can with a manual lever machine. I am very satisfied with this machine. Other excellent points: it is small enough to fit under a shelf or low cabinet; it heats fully in just a few minutes. I was wondering how huge a difference it might make to have a machine with a pressure gauge (the 16-cup Europiccola does, but the 8-cup model does not). The green light on the machine that turns off when the right pressure and temperature have been reached seems perfectly adequate.
Rating: 4 / 5