Ristretto and lungo

Shorter and longer pulls

On a lever the length comes from how far you press. La Pavoni's manual says only "repeat for more coffee"; the ratios are Whole Latte Love's and common café practice.

1. Prepare 14 g as usual, then lift and hold the lever.
2. Ristretto: press and stop when the cup holds 14 to 21 g. Grind a little finer if it runs fast.
3. Lungo: when the lever reaches the bottom, lift it fully again.
4. Press again and stop when the stream turns pale, about 40 to 45 g in all.

A ristretto is sweeter and heavier, a lungo lighter and more bitter.

La Pavoni Europiccola: every job