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Espresso: Lever Espresso Machines
Should I get a La Pavoni Professional PC-16?
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thomzilla
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Posted Fri Jun 22, 2007, 8:41pm
Subject: Should I get a La Pavoni Professional PC-16?
 

I've run across a steal of a deal on a La Pavoni Professional model PC-16 locally. I've emailed the owner, waiting to hear if it's still available. I've done a bit of searching on it and it looks like a really nice, normally pretty expensive machine. I know it's going to be a lot different than any machine I've ever owned, or even looked at. From the reviews, I know there is going to be a learning curve, and that I'll have to learn to replace seals, and other parts on it.

For anyone out there that has one, is it worth the extra effort to learn the ins and outs of this or will I be better off with my semi-automatic? From the reviews, you either love or you hate it depending on how much you want to devote to learning how to use it. Any advice would be helpful.

Thanks,
Thom
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mrgnomer
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Posted Sun Jun 24, 2007, 8:25pm
Subject: Re: Should I get a La Pavoni Professional PC-16?
 

If it's a good deal, it's worth getting.  The Professional has a bigger boiler and a boiler pressure gauge, which is handy.

A lever is definitely worth learning how to use.  It's not hard either.  The shot is mostly in the grind, dose and tamp.  Once you get to know your machine pulling a lever is fun and very rewarding.  I started with semi automatic machines and just recently picked up a lever and I have to say the espresso from my lever is more often fuller in character and smoother than my semi automatic.

Levers are not hard to work on and are very solid.  They're lighter, smaller and require less space, minus the lever, than a semi automatic.  For less than a good semi automatic you get a machine that's capable of simultaneously extracting and frothing.  Only lever draw back is overheating with most good for about 4 shots before they need to cool down.  The size and weight make a lever a great choice for road trips as well.
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