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
    Commented Feb 13, 2015 at 10:37
  • Between .9 and 1 Commented Feb 19, 2015 at 0:07
  • Well, you need at least around 6 bar for a crema to appear. Try increasing the pressure.
    – Bob
    Commented Feb 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. Commented Aug 16, 2015 at 7:04

1 Answer 1


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.