User Review of La Pavoni EPC-8

Note: This is a review, click here to visit the La Pavoni EPC-8 site.

Once you have the technical skills down, learn the nuances of the beans you are using, and the stars align the espresso this machine can produce is as good as (or even better) than the highest end models above $6K (La Marzocca GS/3 comes to mind). For under $1K this is the best deal available, period. The Pro's: 1) Absolute control of the pressure. You can do everything (with pressure) that the fanciest machines are just becoming capable of such as pre-infusion, controlled variable pressure while pulling the shot, and make tweaks on the fly based on what you see coming out of the spout. 2) It is a beautiful and striking piece of kitchen equipment with a timeless design. A true conversation starter which will never go out of style. 3) It can produce the the best quality espresso possible. The Con's: 1) Almost no temperature control, it get's hot and after that you have to "surf" the temperature as the machine's interior metal parts start to heat up. Commonly I can only pull four shots before it starts to get unrecoverable hot. There are tricks to help this, such as running the portafilter under cold water between shots, but you are always having to ride the temperature wave. 2) You can only make a few good shots in a single session due to both the temperature issue above as well as the volume of the boiler. This is not a machine appropriate for entertaining with as you won't be able to make six quality shots. However, if your guests do not have a discerning taste for coffee you could perhaps get away with it. 3) The learning curve is insanely steep due to it's 100% manual nature. It's easy to pull a shot that is as good as the swill Starbucks pulls within about a week of use. However, to learn to pull high quality shots on a consistent basis it will take over a year of practice. This can be fun as you'll probably be pulling random amazing shots within the first month if you seriously dedicate yourself to trying.

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4) The portafilter is not the standard commercial size. This doesn't impact the espresso quality for most blends. What it causes a problem with is the tamp. It comes with a piece of junk tamp you should immediately throw away - however to buy a new quality one is not as easy as popping down to your average coffee shop. As it has an unusual size you usually have to order it online. 5) The design of the machine leaves built up pressure in the portafilter and group-head after you've pulled a shot (if it was a good shot that was properly tamped). So when pulling out the portafilter you have to "bleed" the pressure off carefully - otherwise it will "sneeze" hot coffee grounds and water all over the place. It invariably does this when you are showing the machine off to friends. 6) It gets amazingly hot. Almost all of it. Only the base remains cool - but every other metal exposed metal part gets far too hot to touch quickly. 7) The steam wand is at an odd angle and hence is hard to use - which is too bad as it has pretty good steam pressure. 8) Eventually, under heavy use, the seals will wear out and you'll either have to replace them yourself or send it in to one of the three shops in the nation who will replace them for you. 9) Finally, regardless of how good you get with it you won't be pulling great shots 100% of the time. I've had mine for nine years and still can only pull a good shot perhaps three out of five times. There are simply too many variables and if the grind, tamp, pressure, and temperature isn't spot on the shot will go sour. However, at least one of those shots is usually so good the sky splits open and angels sing. Summary: That's a long list of serious cons, but if it's truly quality espresso you are after and you are OK working for it this is the machine for you. Be sure to buy a good grinder too though. My recommendation for beans are the very forgiving and truly delicious Counter Culture Toscano blend. Most blends will work but the Toscano is a good starter as it isn't as picky about temperature and pressure.

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