Measuring and Understanding Pressure on a La Pavoni
Master water pressure management on your La Pavoni coffee machine to optimize your espresso extraction.
In this article, discover practical tips and reliable measurement methods to control the pressure applied to the piston. Elevate your home barista skills and achieve perfectly extracted coffee with every preparation.
Understanding and mastering water pressure is essential to obtain a quality espresso.
On an automatic machine, this parameter is managed electronically. On a manual machine like a lever La Pavoni, it’s up to the user to apply the right force.
We’ll see how to measure, understand and adjust the pressure applied to the piston.
Water pressure in the boiler
Some La Pavoni models have a pressure gauge allowing you to estimate water temperature based on pressure.
The manufacturer’s recommendation is to maintain boiler pressure between 0.6 and 1 bar, which corresponds to approximately 94°C.
I explain the pressure/temperature relationship in more detail in this article.
Measuring water pressure in the piston
Piston pressure plays a crucial role in espresso extraction. Here are three methods to measure it.
Method 1: convert the force applied to the lever into bar
This method consists of measuring the weight applied to the lever, then converting this force into pressure.
To do this, place the machine on a scale and read the applied force in kg.
The exact formula is available here, but a member of the Home-Barista forum has created a clear graph:
On a professional machine, 9 bars is the recommended value for an optimal espresso.
According to the chart, on a La Pavoni, you need to apply approximately 13.7 kg of force to reach this pressure.
Method 2: install a pressure gauge on the piston
This method, more expensive, consists of replacing the piston with a model equipped with a pressure gauge.
The result is aesthetic and precise, but the cost (around $300) can be a deterrent.
➡ See the complete test of this kit
Method 3: DIY solution
A user from the Home-Barista forum found a DIY solution: drill the piston and attach a side-mounted pressure gauge.
It’s less expensive and very precise, but requires know-how.
Conclusion and best practices
To master extraction on a La Pavoni, remember:
- Boiler pressure: 0.6 to 1 bar
- Warm-up time: long enough to stabilize the temperature (often ~20 min)
- Grind and tamping: careful and consistent
- Steam purge: open the valve for a few seconds before extraction
- Preinfusion: 6 to 7 seconds
- Force on the lever: approximately 13.7 kg for 9 bars
- Extraction time: 25 to 30 seconds (preinfusion included)
