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Much like SR shaving, lever pulls are an art as far as I'm concerned. The grind, cup pack and pull have to be learned. When you find the sweet spot, it is like hitting a home run. You know just by...

We've had our La Povoni lever for 20 some years with minimum of four cups a day. Took some practice to get the grind, cup pack and lever pull just so. Loads of crema once we got the drill down. ...

For comparison three espresso cups. Far right is classic thick walled one shot Italian espresso cup. Holds heat long time when pre-warmed.

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Our 20+ year old La Pavoni

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Espresso drinkers and we used small Corelle Winter Frost Hook Handle Coffee Cup which were a little bigger than espresso cups. Great for doppio espresso and it fits under strainer. Like the white...

A set of new cups. I broke handle on one yesterday. Har!

and the satisfaction of consistently hitting the sweet spot, tons of crèma for me with all the hand variables in the mix.

Long time sipper of doppio espresso.

Doppio rocks! ;)

Nice crema.

Nice grinder. I like the quick access to the burrs for cleaning and dial-in/metered dosing. Trick! ;)

The biggy is no bogging or slowing down. No change in motor sound from free wheeling to...

We have 20+ years on our La Pavoni and 15 on the Rancilio (Rock Crusher). That's four to six espressos every morning that's 36,500+ espressos over 20+ yrs which comes to saving $128,000US @ $3.50US...

My kind of station. ;)

For those in the Pacific Northwest looking for espresso machine repair/refurbish Seattle's 'Home Espresso Repair & Café' is a factory authorized. They have rescued my machine three times over 20+...

Interesting methodology and process. Hard packed, high pressure and long exposure to the hot water makes for some potent espresso. I would like to try a espresso from this machine. ;)

Getting a consistent grind is key to repeating your experience. The fine stuff just plugs the filter and is a bit on the rank side for me. Before stepping up to a burr grinder I could never get the...

Yummm!! It's all in the crema. You only get good crema when everything is right. Bean, grind, pack, pressure & temperature and pull time.

The piston gaskets had become rock hard making it difficult to pull and the handle pins were wore through. Last had it refurbished 9 years ago. It is 20+ years old and is the daily driver. Love...

Long time espresso junkies here. Been pulling our own for 20 some years now. Just got our old La Pavoni back from refurbishing. Peet's Italian Roast is our favorite. We get it delivered within 48...