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La Pavoni Europiccola: one-minute review
Few coffee makers have caught my attention quite like La Pavoni and its range of manual espresso makers, which feature a lever-operated piston that generates the pressure required to brew delicious espresso shots. Little did I know when I signed up to review one of its machines that I was lining myself up for a months-long quest to manual mastery.
We write about a lot of very accessible coffee makers here at TechRadar, from some of the best espresso machines to the best bean-to-cup models, but La Pavoni machines sit in an entirely different arena.
I’ve had the La Pavoni Europiccola Lusso for over six months, spending much of my time experimenting with different beans, various pressure levels, treated water, as well as generally learning the machine’s temperament. I’m not simply anthropomorphising the machine for effect when I talk about its temperament, either. While I don’t have children, I’d wager learning to wrangle a La Pavoni machine is as close to parenthood as you can get with a coffee maker, and just as rewarding when you get it right.
That, or you could compare it to a workout machine; you’ll need a strong arm to pull your daily dose with this coffee maker, since the results are best when highly pressurized. Unlike a workout machine, though, it comes with limited instructions. In particular, when you’re using a basic model such as the Europiccolla Lusso, which comes without any helpful features such as a pressure gauge, things can be pretty trial and error.
I toyed with a slightly higher score of 4.5 stars for La Pavoni’s classic lever machine, but its steep learning curve, middling milk frothing and some small inconveniences owing to the all-metal design set it back a half-star. However, for a real coffee enthusiast, a higher score is more than justified.
Coffee lovers with a real appreciation for the craft and science of coffee extraction will surely appreciate the hard-earned results, but also its sleek, art deco design, which makes it a fantastic centerpiece for any javaphile’s kitchen. It isn’t for the faint of heart, nor are the often rocket-fuel strength results, but for those wanting the supreme manual experience, look no further.
La Pavoni Europiccola: price and availability
- Price: €699,00 (roughly $800 / £600)
- Available directly from La Pavoni, or third-party retailers such as Amazon.
La Pavoni’s Europiccola Lusso is the simplest lever coffee machine made by the Italian brand, starting at €699,00 (roughly $800 / £600). It’s very basic, and lacks useful features (a pressure gauge and temperature indicator, for example, which is actually rather problematic while you’re learning), as well as some of the neat design accents that feature on the pricier models in the range. Fundamentally, though, it’s all the same machine.
Compared to its biggest competition, La Pavoni is in the mid-range of lever coffee makers. New brands, such as Flair, have emerged in recent years to capture some of the entry-level market, while more premium brands, like the Olympia Cremina, round out the top end. Nevertheless, with a long history in the game La Pavoni is a safe bet and offers pretty great value for money, especially if you back yourself to learn the ropes without the assistance of pressure and temperature gauges.
However, I must say I was very disappointed by the accessories included; in particular, the measuring spoon and tamper. Aside from being cheaply made, the included tamp gets stuck in the portafilter, which feels antithetical to the premium build quality in every way. It also includes two basket sizes for the filter holder.
La Pavoni Europiccola: specifications
|
Name |
La Pavoni Europiccola |
|
Type |
Lever coffee machine |
|
Dimensions |
12.6 x 7.87 x 11.42 inches / 20cm x 29cm x 32cm |
|
Weight |
5.5kg |
|
Water reservoir capacity |
0.8L |
|
Steam wand |
Manual |
|
Max pressure |
1 bar |
|
User profiles |
N/A |
La Pavoni Europiccola: design
- Beautifully designed manual machine
- Robust and well-made
- Lacks hellpful bells and whistles
La Pavoni’s lever coffee machines are, at least in my opinion, the most beautiful, elegant manual coffee makers you can buy – and it’s not just because the lever gives them an iconic look.
Lustrously chromed and robustly built, there’s little to critique when it comes to the design itself. The Lusso is fairly slim, especially compared to many espresso machines, at 12.6 x 7.87 x 11.42 inches / 20cm x 29cm x 32cm (w x d x h), and is fairly lightweight at 5.5kg, owing to its mostly steel and brass materials. The accents are – as standard – plastic, but you can opt to glow-up your La Pavoni with walnut wood handles and lids, which you can buy separately.
You can’t remove the boiler, which is inconvenient if you have leftover water in the tank that needs emptying after a brew. To the left of the base you’ll find the boiler power controls, and on the rear, the power supply cable.
The main body of the machine is its 0.8L boiler, which can make up to eight espresso shots in one sitting and features a screw-top lid. To the left of the boiler is the water level, and to the right are its safety valve and steam pipe. Mounted on the front of the boiler is the grouphead and the all-important lever controls.
One slightly puzzling inclusion, especially given frequent feedback from stalwart La Pavoni fans, is the dual-spout portafilter. A bottomless portafilter might have made more sense, especially given that it’s rare for espresso to pour evenly between the two spouts and you’ll generally need to pull the lever again for your second shot, anyway.
As mentioned above, the included tamper is also a rogue choice to accompany this machine, and not least because mine didn’t even appear to be the right size, getting stuck in the portafilter. I replaced it quickly with a basic 51mm alternative I found on Amazon – note that if you’re reading this as a prospective buyer of a second-hand model from before 2001, you’ll need a 49mm tamper.
The machine can also getvery hot to the touch, owing to its metallic build. The boiler is entirely exposed to the open air, and the heat quickly conducts to the grouphead; this means it’s less-than-ideal for households with children. You’ll also need to let it cool before refilling the boiler for your next batch, and given that it takes up to 10 minutes to heat, you could be in for a long morning if you’re serving more than two rounds.
La Pavoni Europiccola: performance
- Heats up slowly, and very hot to the touch
- Steep learning curve…
- … but mastering it leads to great results
- A little tricky to keep clean
Simple as it may sound, operating a lever coffee machine such as La Pavoni is hardly intuitive – and it doesn’t arrive with a wealth of information to help you learn the ropes. Among online communities, there are ample tips and tricks – which will vary slightly depending on the beans you’re using – that broadly help to make the machine more accessible. Really, though, this hyper-manual coffee maker requires you to understand the mechanics of what’s actually happening in every step of the extraction process, rather than relying on the device to guide you.
As with any machine, your bean choice is key, but the tactile experience of lever-pulling makes it all the more apparent that your prep work is crucial. Oily beans must be coarsely ground, but they offer excellent results, while medium and lighter roasts should be ground more finely and dosed higher. I found that around 14g worked well for the former, but up to 19g is necessary for lighter roasts.
In terms of pulling your shots, what I personally found worked best for my taste is the following process: fill and heat your boiler (you’ll know it’s done when the indicator light turns off), and then release the false pressure. Insert your portafilter and pre-infuse the coffee by lifting the handle just enough to hear the hiss as water enters the grouphead.
Allow it to warm through and build a little pressure above the puck, and then finish lifting the handle; if coffee is already running freely at this point, you likely need a finer grind, or to better tamp your coffee to allow that crucial final pressure chamber to develop above the puck. A few small drops should start to come through, though, and that’s how you know pre-infusion is complete and it’s time for the fun part – pulling the lever!
Slowly pull down the lever, maintaining as constant a pace as possible – even while pushing through the resistance – until the lever returns to its neutral position; the pull should take about 25 seconds all in all. Once you’re done, release the rest of the pressure using the valve and remove the top, which can be a little stiff after use. If you want to refill your portafilter and continue using the machine, it’s important to let the pressure dissipate first, lest you experience the unfortunate portafilter “sneeze”, where hot grounds catapult across your kitchen. I usually use the time to either grind more beans, foam my milk or wistfully admire the beautiful coffee machine in all its glory.
It sounds simple, but all the way through, you’ll be reacting in real-time to the feeling and responses from your La Pavoni – and that’s the real art of it. Once you’ve mastered it, though, the espresso shots are worth the effort. Rich in flavor and topped in a satisfying copper-hued crema, you can understand why La Pavoni has earned its fame.
The steam wand is adequate for milk frothing; however, as per the rest of the machine, you’ll have to adapt to its specific needs. La Pavoni doesn’t supply a milk jug, so invest in one of those, too. Ensure there’s enough water in the boiler (the machine can rinse through a fair amount while steaming) before fully opening the steam valve, placing the head of the wand just beneath the surface of the milk and steaming for roughly 15-30 seconds. In my experience, milk alternatives such as oat or coconut milk aren’t great, but cold milk works fine.
Regular cleaning of your La Pavoni isn’t too onerous. The drip tray is easily removed, albeit a little sharp if you need to take the metal plate out for a deeper clean. It’s made of stainless steel, so as long as you’re not grubbying it up with dirty fingerprints constantly, it’s easily kept. However, you’ll need to upend the machine to empty out any remaining water you’d rather not leave stagnating inside, and advice on longer-term maintenance is scant online. You should descale the machine (there’s no La Pavoni-specific solution for this) four to five times per year with baking soda or white vinegar.
Should you buy the La Pavoni Europiccola
|
Attribute |
Notes |
Score |
|---|---|---|
|
Value |
Quite pricey, given it’s manual, but in line with other similar lever machines |
4/5 |
|
Design |
Gorgeous and effective, but impractical in places, and lacking some helpful bells and whistles. |
4.5/5 |
|
Performance |
Long hard road to good results, but worth it once you reach the summit. |
4/5 |
Buy it if
Don’t buy it if
La Pavoni Europiccola: also consider
If you’re not sure whether the La Pavoni Europiccola is the right coffee machine for you, here are two alternatives to consider.
How I tested the La Pavoni Europiccola
I spent six months with the La Pavoni Europiccola Lusso, which is the longest and most extensive testing I’ve ever done on a coffee machine. During that time, I learned the ins and outs of the machine and its best practices, tried a wide range of bean types and milk types, and pulled everything from a quick espresso shot to an eight-person batch.
I tested the machine in my home, navigating issues such as space and storage as well as cleaning and maintenance, just like a prospective customer would, and compared the results to my previous coffee-maker testing experience and against results using other types of coffee makers in my home.
I’ve been testing small appliances, including coffee machines, for three years, and I’ve been testing tech more broadly for five years. In that time, I’ve developed a good sense of what makes a great product.
First tested September 2025
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josephine.watson@futurenet.com (Josephine Watson)
