La Pavoni LUSSO Pump Espresso/Cappuccino Machines Chrome
Incorporated are some of the latest technology used in the home espresso machine industry.
Model La Pavoni Lusso - PL-16, 36 oz. capacity, fully chromed, polished body.
A state of the art pressurized coffee handle allows you to use any type of coffee or grind to achieve triple the volume of `crema` normally made by other home espresso machines. They also accepts coffee pods.
All units feature a quite ULKA pump which allow you to enjoy early morning espresso without disturbing others.
A convenient side loading water container holds 36 oz's of water,
capable of producing 16 espresso or cappuccinos.
A modern look is accented by attractive green switches.
Cappuccino frothing is quick and easy with the `super froth` attachment mounted on the unit.
You may also froth by using the `Cappuccino Automatic` attachment.
This system draws milk directly out of a container and aerates it into your cup, taking the guess work out of frothing. It will also not allow you to scald the milk before producing the necessary froth. Both are removable for easy cleaning.
Initial warm-up time is a quick 2 minutes. Body is made of shock resistant ABS plastic.
Designed and manufactured by la Pavoni in Milan, Italy. ETL listed
| La Pavoni Lusso Specifications | ||||
| Body: | ABS plastic | Color: | Chrome | |
| Warranty: | 1 year | Max.Power: | 950 Watts - 110 volts | |
| Max. Pump Pressure: | 15 Bar | Water Source: | Removable | |
| Water Tank Size: | 36 oz | Size: | H 12" x W 9.5" | |
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Customer Reviews
christopher ( ) 
IMHO, pump machines are usually not very good, but I was very impressed by this model. excellent!Olivier (01-08-2007) 
Bought it for one reason: Not to disturb others in the AM. Well, it delivered a quiet expresso and a good one at that. Quietest machine I ever had. The cappuccino attachment works great.La Pavoni system of obtaining the coffee and the mechanics of the machines remained the same till the post-war period, although it sometimes created a sour, "burnt" taste, caused by the fact that - while brewing - steam (in addition to water) was let through the coffee.
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