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?
    – Bob
    Feb 13 '15 at 10:37
  • Between .9 and 1 Feb 19 '15 at 0:07
  • Well, you need at least around 6 bar for a crema to appear. Try increasing the pressure.
    – Bob
    Feb 19 '15 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. Aug 16 '15 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.

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