I have a La Pavoni Pro, and noticed that I am a bit inconsistent with the crema. I have read this other post on crema and understand the freshness of the beans are the most important part, but I have noticed even with the same beans my crema is not the same. There are a lot of variables with the La Pavoni, tamp, grind, pull, temperature of the machine etc. What variables should I should focus on after considering the freshness of the beans?
At which pressure does your coffee come out of the machine?– BobFeb 13, 2015 at 10:37
Between .9 and 1– Jack SinclairFeb 19, 2015 at 0:07
Well, you need at least around 6 bar for a crema to appear. Try increasing the pressure.– BobFeb 19, 2015 at 0:39
Worth mentioning that this machine has a lever that you operate with your arm to create pressure. Radically increasing the pressure means radically increasing the muscle-power required. Also, may want to add weight to the base or clamp it to the table to do this.– luser droog ♦Aug 16, 2015 at 7:04
You should make sure that the coffee runs through with at least 6 bar pressure. If your pressure is below that value, you won't get a crema. The recommended pressure for Espresso is 9 bar ± 1, according to the Italian National Espresso Institute.