La Pavoni Professional review

The short answer

The Professional is the Europiccola’s bigger sibling. It uses the same kind of direct lever and group, but sits on a boiler La Pavoni rates at 1.6 litres, twice the Europiccola’s, and it adds a pressure gauge on the boiler. Those two changes are why it is the La Pavoni most owners recommend for daily use.

It is still a manual lever, with everything that implies: you set the grind, you control the pull, and you manage the heat of the group between shots.

Why the bigger boiler matters

On a single-boiler lever, the same water makes your espresso and your steam. The Europiccola’s smaller boiler runs out of steam and water sooner, which means more refills, and every refill means switching off, releasing the pressure and waiting for the machine to heat again.

The Professional’s boiler is rated for 16 two-ounce cups against the Europiccola’s 8. US sources disagree on the ounce figure for the boiler (the older US manual and Amazon say 38 oz, the importer’s current pages say 54 oz), but every source agrees it is the larger machine. For two people, or for one person who makes lattes, that extra water is the difference between a smooth morning and a refill halfway through.

The gauge

The Professional’s gauge shows boiler pressure, not brewing pressure. It tells you when the machine is ready and whether the pressure switch is holding the boiler in the right range. The US manual says the needle should top out at 0.7 or 0.8 bar and never go past 1 bar. A gauge that climbs higher is a sign to check the pressure switch.

Like the Europiccola, the Professional needs a false-pressure bleed after switching on: when the needle reaches the green zone, open the steam knob briefly to let out trapped air, as La Pavoni’s manual describes.

Living with it

Heat-up takes about 6 to 7 minutes according to the US manual. A shot is the same rhythm as on any La Pavoni lever: raise the lever, let the coffee soak for a moment, then press down steadily.

The group still heats up as you pull shots. La Pavoni’s manual suggests waiting a few minutes after 3 to 4 consecutive coffees. The bigger boiler does not change that, because the group is the part that overheats. Owners pause between rounds or cool the group with a damp towel.

Build and repair

The Professional shares most wear parts with the Europiccola, which keeps ownership simple: piston seals, group gasket, boiler cap gasket and sight glass seals. The gasket kit for a Professional is widely sold, and the job is a few hours with basic tools. If you are buying second-hand, check the generation first: machines made after about 2000 take a 51mm basket, older ones about 49mm.

Finishes and model codes

In the US the Professional is sold as the chrome PC-16, the black-base PBB-16, the wood-trimmed PCW-16, the copper and brass PB-16 and the brass PG-16. Do not confuse it with the PL-16, which in the US is a La Pavoni pump machine, not a lever.

What to buy with it

A capable espresso grinder comes first. A bottomless portafilter is a popular early upgrade because it shows you channeling as the shot runs. A tamper that fits the 51mm basket rounds out the kit.

Who should buy something else

If you only drink straight espresso, one or two at a time, the Europiccola gives you the same experience in a smaller machine. If you want to see the pressure in the group while you pull, look at the Esperto Abile. If you want temperature stability and less technique, a pump machine such as the Botticelli Specialty is the other end of the range.

Verdict

If you have decided on a La Pavoni lever, the Professional is the safest choice. The extra water and the gauge make it easier to live with every day, it shares parts with the most common La Pavoni ever made, and it leaves room for milk drinks. Pair it with a good grinder and expect a few weeks of learning.