10

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 – Jack Sinclair 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. – luser droog Aug 16 '15 at 7:04
2

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, privacy policy and cookie policy

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