La Pavoni Professional Coffee Grinder
Dal 1905 macchine per caffè
Introduction
To achieve the perfect espresso with a professional or lever coffee machine, the correct coffee grind is essential. The best way to achieve this is by using a professional coffee grinder.
This document outlines the features and usage of the La Pavoni professional coffee grinder, designed for those who appreciate the art of espresso.
Target Audience
- Home baristas
- LA PAVONI enthusiasts
- Modern gentlemen
- Professional use
Grinder Features
The La Pavoni professional coffee grinder boasts several key characteristics:
- Bean Hopper: Made from TritanTM, with a 600g capacity. TritanTM ensures impact resistance and is BPA-free.
- Flat Burrs: Made of hardened steel (Ø 50 mm). These flat burrs provide a more uniform grind, and the hardened steel ensures long-lasting performance. The 50 mm burrs allow for professional grinding speeds of 1.2-1.6 g/sec.
- Grind Adjustment Knob: Features stepless micrometric adjustment, offering infinite grind settings for precise control over the grind size and extraction process, making it ideal for espresso preparation.
- LCD Display: Shows settings for single/double portions, grind time, manual mode, and control lock.
- Body: Aluminum body with chrome plating, available in a single color that perfectly complements semi-professional and lever coffee machines.
- Switch and Portafilter Stand: The grinder starts grinding instantly when the button is pressed. The stand is designed to accommodate various types of portafilters (home and semi-professional) and its height is adjustable.
- Non-slip Base: Ensures maximum stability during operation.
Grind Adjustment Explained
Understanding grind adjustment is crucial for optimal coffee extraction. The grinder uses two burrs to crush coffee beans.
- Finer Grind: When the burrs are closer together, the particles are smaller. A finer grind can lead to denser grounds, which may impede water flow and slow down extraction.
- Coarser Grind: When the burrs are further apart, the particles are larger. These larger particles allow water to pass through more quickly, speeding up extraction.
The grinder's stepless micrometric adjustment allows for precise control over this process.
Step 1: "Feel" the Grind
Grind a small amount of beans into a filter or your hand.
Feel the grind. It should resemble table salt or be even finer.
Adjust the grind setting using the regulator in small increments based on your brewing method.
Grind Types and Brewing Methods
| Grind Type | Size (mm) | Visual Appearance | Brewing Methods |
|---|---|---|---|
| Extra Coarse (Black Peppercorn) | 1.5 | [Image of coarse grind] | Cold Brew |
| Coarse (Sea Salt) | 1 | [Image of coarse grind] | French Press |
| Medium (Sand) | 0.75 | [Image of medium grind] | Drip Coffee Maker |
| Medium-Fine (Table Salt) | 0.5 | [Image of medium-fine grind] | Pour Over & Aeropress, Moka |
| Fine (Finer than Salt) | 0.3 | [Image of fine grind] | Espresso |
| Extra Fine (Flour/Dust) | 0.1 | [Image of extra fine grind] | Turkish Coffee |
Step 2: Setting the Correct Portion Size
Achieving the right portion size depends on precise grind settings via the display. For ideal espresso, adjust the grind time until you achieve the correct portion size, which allows for the proper coffee-to-water contact for the desired taste.
Ideal Espresso Parameters
| Parameter | Espresso | Double Espresso |
|---|---|---|
| Coffee Dose (g) | 6-8 | 14-16 |
| Water Temperature (°C) | 90-95 | 90-95 |
| Beverage Volume (ml) | 25-35 | 25-35 (each) |
| Brew Time (s) | 25-30 | 25-30 |
Step-by-Step Portion Setting
Weigh the portafilter using a scale.
Turn on the grinder. Select manual mode and grind the desired amount of coffee into the portafilter.
Weigh the ground coffee. The correct weight should be 6-8g for a single shot, 14-16g for a double shot, or 20g for a Competizione filter.
Note the time required to achieve the desired result and set the grind time accordingly for single or double portions.
Evenly distribute the coffee in the filter and tamp it with 20-25 kg of pressure.
Pour 30ml into a measuring cup and check the extraction time.
If you haven't reached the desired amount, try grinding a little more until you do, then adjust the grind time using the +/- buttons. The grind should form a nice mound, slightly above the filter rim, but not so full that coffee spills out.
Possible Extraction Outcomes
Adjust the grind setting based on the extraction results:
- 30ml in less than 25-30s (Under-extracted): Light crema, sour taste, watery body. Adjust the regulator to a finer grind.
- 30ml in 25-30s (Ideal Espresso): "Nutty" crema, rich aroma, full-bodied.
- 30ml in more than 25-30s (Over-extracted): Dark crema, coarse body. Adjust the regulator to a coarser grind.
Important Notes on Grind Adjustment
If you have achieved an ideal result, remember that grind settings may need to be adjusted when changing coffee beans or roast types.
When you get an under- or over-extracted coffee, you need to adjust the grind degree and time.
Remember these rules when adjusting:
- Make gradual adjustments. Consistent experimentation leads to ideal grind settings.
- Observe how your adjustments affect the brewing.
- Changes are not immediate; there will be residual coffee in the grinder. "Purge" the grinder first.
- Avoid changing grind and time simultaneously. Grind affects time, so set the grind first, then the time.
