Most home espresso machines can't make great espresso. The La Pavoni traditional manual lever machine (like the ones we sell in the store and online store here) can, with practice. To get a great shot with this machine one needs to start with quality fresh-roasted coffee, grind the beans correctly with a quality burr grinder, pack the grounds into the portafilter correctly, ensure the espresso is extracted at the correct temperature, and keep the machine clean. Here's a 10-step guide: (keep in mind this small uninsulated machine is involves very hot water at high pressure, so be careful)

1. Unscrew the top off the water tank, fill 3/4 full with cold filtered water, screw top back on.

2. Open steam wand valve and turn machine on

3. Once pressure gauge starts to rise, close the steam wand valve, and when the gauge reads 0.9BAR its ready for you to pull your first shot

4. Grind about 12 grams of coffee for each doubleshot.

5. Wipe portafilter clean and dry, fill with coffee and spread level in the basket.

6. Tamp down on the coffee with tamper fairly hard (about 30lbs. of force)

7. Secure portafilter back into machine and place preheated cup beneath.

8. Slowly and steadily raise the lever. When you reach the top, hold it there ten seconds, then smoothly and firmly (about 45lbs. of pressure) lower the lever.

9. Evaluate the espresso stream. If it is blond and gushes out, set your grinder a little finer and redo. If it is dark and just trickles, set your grinder a little coarser and redo. If it looks good, redo it anyway because the first shot out may be a little sour since the whole machine is not warmed up. Small grinder adjustments make big cup adjustments. (when redoing, wait a bit to remove the portafilter so that hot grounds and water don't spray everywhere, and knock the spent grounds out)

10. If you get a good espresso stream that took about 20 seconds to extract before your fifth shot, rejoice with a delicious espresso. Because after four shots the machine will be so hot it will burn the coffee, in which case you should turn it off to cool, and try again. (though some solve this by using frozen towels, or periodically turning the machine off and on 'surfing' the temperature range).

   These beautiful machines are well-built and really not that difficult to use once you have a good understanding of them. And the big plus is that with a skilled hand they can create the best espresso on the block.