La Pavoni PSW-16 Stradivari Lever Espresso Machine -16-Cup Capacity - Chrome Finish with Elegant Wood Handles - 38-Ounce Solid Brass Boiler - Dual Frothing System & Piston Lever Design - Made in Italy

This machine can make the best espresso coffee when used properly, and it is not that difficult. Of course you will need good coffee to start with and the right roast and the right grind. The experimentation is part of the fun.The good: the machine is beautiful and very well made, very functional and well finished.It takes a little practice to make a good espresso choosing the right coffee, grinding it correctly, tamping it right and pulling the shot, but that is part of the coffee lover's experience. I ended up roasting my own coffee to increase my selection and to always have a fresh batch. Use a good burr grinder and experiment.The milk frothing attachment works very well to make wonderful cappuccino.The not so good: The piston was not screwed correctly, or became loose at one point, and the water would not fill the cylinder. Instead of returning the machine I took the piston assembly apart (very easy), re-screwed it and used some Locktite to prevent the problem from re-occurring.Other problem: moisture can get trapped under the drip tray and cause some corrosion. It is a little disappointing on a machine of this caliber, just be aware that this area has to be kept clean and dry regularly.The machine does get hot, so be careful when reaching around it when it is on.Overall the construction is simple enough that home maintenance is easy.The espresso produced by this machine is the best it can be (in my opinion). I served some to friends who do not usually drink espresso, but since that's the only coffee machine I have, they settled for a shot. They were amazed.The choice of coffee is very important: a good coffee for a percolator, drip or French press will not necessarily make a good espresso and vice versa.

My husband has had a La Pavoni espresso machine for years so we decided to gift one to our son. I am sure he will like it just as much as we do.

Average espresso

Great purchase! As advertised, took some experimentation to make passable espresso and cappuccinos. On-line YouTube videos (varied selection readily available) huge help in showing what the process looked like, what steps to take and what the variables were. Learning curve fairly steep; passable product wthin six tries. Still learning, but truly enjoying great drinks in the process!It's important to get the full package for ease of preparation and process control. This includes burr grinder, 53mm tamper (I bought the wrong size initially and the plastic one La Pavoni sends is junk) frothing pitcher and thermometer. Haven't used the La Pavoni frothing attachment. Looks like an unnecessary device that would need a lot of cleanup.Overall, the product is very easy to use and maintain. I really like being able to vary the flavor of my drinks by conscious choice. As the process has evolved, my wife has changed from skeptic to a huge fan!

I purchased this about 3 weeks ago, so perhaps this is a little early to be writing a review, but I want to share my experience - or rather inexperience. I should say that I have lusted over this machine for a year but couldn't justify spending the money - I'm not an experienced espresso maker. So in September, I purchased a refurbished 8 cup Euripiccola. That was a mistake. It leaked and was not the "like new" advertised, so I sent it back. I then decided to bite the bullet and get the one I always wanted - and a brand new one. Esthetically, it's beautiful - a piece of art.My first few attempts at pulling a decent shot of espresso were dismal failures. I had watched many videos on You Tube and read the instructions in the reviews and forums, but the shots I was pulling had no crema and were bitter. I was using a Breville grinder set on espresso and Peet's French roast which I got from the grocery store. I knew I had the tamping pressure down correctly because as suggested by others and measured it on the bathroom scale. I was preparing the machine properly by bleeding the pressure for a couple of seconds and pulling a blank shot (no coffee in the portafilter). I was timing the pulling of the shot as suggested by videos and various forums, and I knew I had that right.So the two variables that I was probably not getting right were the coffee and the grind. I solved the grind by purchasing the outrageously priced Mazzer Mini. (It's a tank and will outlive me, I'm sure). Then for coffee, I went to a highly regarded local coffee roaster and got some advice from the roaster himself on the right coffee to use for the machine. I chose 2 blends - a medium roast espresso and a dark roast espresso (the dark roast was against the advice of the roaster but I like dark roasts). The roaster made me a latte with the medium roast espresso. He used whole milk from a local creamery that used only Jersey cow's. It was rich and creamy so I thought I'd try that too.This morning I put it all together. I used the dark roast and ground it on the default setting of the grinder. (Reviewers had said the default setting was perfect for espresso). I tamped using the same pressure I'd been using before. However that pressure was too great and I found I could barely pull the shot. So I tried again with less tamping pressure and had better success. Instantly there was a thick rich crema and the shots were full-bodied and almost sweet. With the addition of the Jersey whole milk I had one of the best lattes ever - in fact I had two.So what I learned from all of this is that you really have to pay attention to all the details if you're going to have success with this machine. Get your coffee grind right, figure out the right tamping pressure, prepare the machine, and most important use the best and freshest coffee you can find. It will take some time to get it right (3 weeks for me), but in the end it will be worth it.