LA PAVONI EUROPICCOLA REVIEW: CLASSIC LEVER ESPRESSO MACHINE

The La Pavoni Europiccola is an icon of Italian espresso culture. In this review, I’ll explore exactly why this lever machine has endured for over half a century.

Desiderio Pavoni began producing commercial espresso machines in 1905, and for years, La Pavoni was the espresso machine to have. Today, the Milanese company is still respected for making some of the top lever espresso makers in the world.

What’s so special about a La Pavoni? Why is the La Pavoni Europiccola such a popular choice? I’m here to explain based on my experience with this iconic machine. Amazing espresso is just the beginning!

A Full Review Of The La Pavoni Europiccola

La Pavoni was one of the original Italian brands at the forefront of espresso machine development in the early 20th century (1). Its decades of cumulative expertise are clear in the Europiccola, which perfectly balances a retro aesthetic, modern advancements, and an authentic brewing experience.

Is it the perfect manual espresso machine for you? I hope this review helps you decide. Personally, I thoroughly enjoyed my time exploring this old-school lever-operated espresso machine.

How I Rated It

• Brewing Capability
• Espresso Quality
• Ease Of Use
• Build Quality
• Value For Money

4.3

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The La Pavoni Europiccola In A Nutshell

The La Pavoni Europiccola is a lever espresso machine with a 0.8-liter boiler and a 1000 W heating element. Rather than using an electronic pump to generate pressure, the barista pulls the lever, which engages a piston that forces hot water through the group. 

This is the oldest form of making espresso, and it’s where we get the term “pulling” a shot.

The Europiccola has a single boiler for brewing espresso and steaming, so you can’t do both processes simultaneously. In my opinion, that makes it better suited to espresso lovers than latte or cappuccino fans.

My Biggest Complaint About This Espresso Machine

The Europiccola doesn’t include a pressure gauge, which I consider a huge oversight with this style of machine. When the extraction pressure is generated by your biceps, it’s harder to know if you’re doing it properly or consistently without a gauge.

Getting real-time feedback on the pressure at the group helps you improve your puck prep, pull better and more consistent shots, and explore variable pressure extractions.

You can buy a pressure gauge and adaptor separately, but it still only reports the pressure in the boiler – not at the group. This isn’t particularly useful for pulling better shots of espresso.

What size portafilter for the La Pavoni Europiccola?

La Pavoni lever machines feature smaller filter baskets than modern espresso machines. The current generation of Europiccola uses a 51-mm portafilter, while those from before the year 2000 have 49-mm portafilters. 

I know some users complain that the baskets are too small because you can only pack about 14 grams of coffee into a double shot. But this size is in keeping with Italian tradition. And if you’re considering a La Pavoni lever machine, you likely have a strong interest in tradition.

A classic Italian double shot measures 2 ounces and is brewed with 14 grams of ground coffee—typically an intensely flavorful dark roast blend. In contrast, double shots in some modern cafes measure up to 3 ounces, use as much as 22 grams of coffee, and often feature single origins or light-to-medium roasts (2). You should definitely take stock of your espresso preferences before investing in a La Pavoni.

The double-shot basket is also compatible with ESE pods. However, I would suggest that you’re wasting your money on such a fantastic espresso machine if you’re only using it for pod brewing.

When was La Pavoni Europiccola made?

The first La Pavoni Europiccola espresso machine was released in 1961, and they’ve been going strong ever since. While many aspects have been improved over time, especially the electronics, the original Europiccola models still share commonalities with the new machines.

Using The La Pavoni Europiccola

The key to getting the best shot with the La Pavoni is being meticulous. Manual lever espresso machines favor those who enjoy the process of espresso as much as the resulting drink.

I encourage you to experiment with your Europiccola to find the right combination of variables to suit your taste – and your favorite types of coffee beans. But here is a rough set of instructions to get you started pulling shots with the Pavoni.

1. Fill the boiler and turn on the machine. With the portafilter installed in the group, let it preheat for at least 10 minutes.
2. Weigh 14 grams of finely ground coffee and distribute it evenly in the filter basket. Tamp firmly, reinsert the portafilter into the group, and place a warmed cup under the spout.
3. Raise the lever till it latches into position, then wait about 6 seconds till the first drops of “free run” espresso trickle from the portafilter. This is the pre-infusion stage.
4. Slowly pull the lever down, aiming for about a 30-second pull. When the lever is flat, you’re halfway, so if you reach that in about 15 seconds, you’ve got the right pull rate.
5. You should have about 2 ounces of delicious espresso waiting.

Now taste it. If it’s too sour, you are under-extracting; try a slower pull or finer grind. If it tastes bitter, you are over-extracting; try a faster pull or coarser grind.

What is the best pressure for La Pavoni?

The standard recommended pressure for espresso extraction has always been 9 bars, and that is still an excellent guideline (3). However, part of the fun of a lever machine is exploring different extraction pressures and pressure profiles. 

I’ve enjoyed some wonderful shots at pressures as low as 6 bars, and I’ve had success with a pressure profile that starts from soft pre-infusion and gradually ramps up to 9 bars. You may also need to adjust extraction time or grind size as you change the pressure.

Cleaning And Maintenance

Cleaning the Europiccola isn’t very involved, but unlike many modern home espresso machines, it’s not automated, and there are no alerts to let you know when it’s time. 

The triple-plated exterior finish means that you can wipe it down with a damp kitchen towel to remove coffee and milk splatters. In a pinch, if you’ve let something stand on the finish overnight, you can use a sponge with a little dish soap (4).

Descaling the inside is just as simple. You can either buy a commercial descaling solution or make your own from a 50/50 mix of distilled white vinegar and water. 

Fill the boiler with the solution, let it heat up, and then pump it out with the lever. Then run a couple of tanks of clear water through to flush out the descaler. One reason I like using white vinegar is that the scent is unmistakable, so it’s easy to know when it’s fully clear.

Steaming Milk With The Europiccola

You have two options for frothing milk: a traditional steam wand or an auto-frothing attachment. The two are easily swapped in and out – no tools required.

I recommend the steam wand for cafe-quality milk drinks. Yes, it requires more skill, but once you get the hang of it, it produces superior milk froth. It’s crucial for achieving silky microfoam or pouring latte art.

The auto-frother eliminates most user control over milk texture, but it reliably delivers a lovely pillowy froth. All you need to do is put the end of the flexible tube in a container of milk, hold your cup of espresso under the auto-frother, and turn the steam knob.

Low Steam Pressure

If you hook a pressure gauge up to the Europiccola’s boiler, you’ll see it hover between about 0.7 and 1 bar, which is relatively low. Most prosumer espresso machines are more in the 1.5 to 2 bar range. 

I didn’t find the low pressure inherently detrimental to steam quality, but it was definitely slow. It took me nearly a minute to steam the milk for a small latte. You can speed the process somewhat by switching the stock three-hole steam tip for a one-hole tip, which is an easy and affordable upgrade.

The Wonderful Flavor Of Lever Espresso

Manual lever espresso is unique – and uniquely prized among traditional espresso enthusiasts. I don’t want to generalize too much because part of the appeal of complete manual control is that you can pull pretty much any kind of shot.

They had less crema but the same full body and creamy mouthfeel. With this machine, I also found it much easier to avoid bitter flavors when brewing with very dark roasts.

Design, Dimensions, And Build Quality

The design of the La Pavoni Europiccola is nothing short of iconic. Pairing elements of Art Deco and steampunk with a hint of high-end luxury, it’s a showpiece as much as an espresso maker.

It’s only available in a polished chrome finish, but you can swap the black plastic handles for various wood finishes or a flashy apple red, and I’ve seen many with custom-colored drip trays. You can even buy a gold eagle to adorn the boiler cap, though that’s a little ostentatious for my taste.

La Pavoni espresso machines are built to last. Since I started testing the brand’s machines, I’ve connected with a small network of home baristas who use vintage La Pavoni espresso machines daily. As a result, there’s a cottage industry devoted to the restoration and maintenance of these beautiful devices, so most parts are easily available.

What size is the La Pavoni Europiccola?

The La Pavoni Europiccola is advertised as having an 8-cup capacity, which essentially means you should be able to pull 8 double shots before refilling and reheating the boiler. A sight glass makes it easy to monitor the water level.

Without a pump, water tank, or any of the associated internal plumbing and wiring, it’s a very compact little brewer. It measures 12.6” tall by 11.4” deep by 7.9” wide and weighs 14 pounds.

Where are La Pavoni espresso machines made?

The original La Pavoni factory was in Milan, Italy, and La Pavoni machines are still made there today (5). Italian craftsmanship remains a key part of the brand’s identity and certainly contributes to the longevity of the machine.

Is The Europiccola Worth Its Price?

The La Pavoni Europiccola lever espresso machine costs just under $1000, which in my mind is stellar value. However, it’s important to know what you’re paying for when assessing value for yourself.

Additionally, you’re getting decent milk steaming performance (but not top-of-the-line) with the added bonus of the auto-frother.

What you’re not getting is an easy, user-friendly experience. This is an espresso machine for someone just as interested in the history and craft of espresso as they are in its flavor or caffeine content.

Keep in mind you might also need to budget for a few accessories, like a metal tamper, milk steaming pitcher, or bottomless portafilter.

Don’t Buy The La Pavoni Europiccola If…

• You aren’t interested in manual espresso: If you’re more interested in a pump espresso machine, there are many fantastic options. In the entry-level prosumer category, two of the best are the Rancilio Silvia and Gaggia Classic Pro Evo, both semi automatic espresso machines with commercial-grade components.

• You want a more affordable alternative: There are some fantastic lever espresso machines available at bargain prices, provided you’re willing to forgo the boiler and steam wand. The ROK espresso maker is the cheapest of the bunch, but if you have a bit more in the budget, I’d recommend an upgrade to the Cafelat Robot or Flair 58.

• You want a larger brewing capacity: The Europiccola is perfect for one or two people, but if you want to serve a crowd, its little boiler will run dry quickly. That’s where the La Pavoni Professional comes in. It’s a similar machine with a bigger boiler, pressure gauge, and eye-catching copper and brass finish.

The Verdict

Are you excited to take on the challenge of a manual espresso machine? Does the idea of weighing, tamping, pulling, and frothing make your heart race? Do you quiver with anticipation at the thought of perfecting your technique and pulling consistently great espresso shots in your own inimitable style? The La Pavoni Europiccola gives you all that while carrying the charm and heritage of more than a century of Milanese design and passion. And boy, does it make a dynamite espresso!

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