To turn on the La Pavoni Lever Machine, follow these steps:
1. Fill the tank with cold water through the cap on the top of the machine.
2. Connect it to a power source and ensure that the power switch is in the "on" position.
3. Allow the machine to heat up for at least 15 minutes before using it. If you have a model with a boiler pressure manometer, it will show above 0.5 bar pressure (or be in the green zone) when the water temperature is above 95ºC.

The espresso liquid extraction should take about 25-30 seconds, and you will control the extraction with how much coffee and how fine you grind. The amount of coffee you use will depend on the size of your portafilter basket. As a general rule, we advise 6-8g for a single, 14-18g for a double and 7-20g for bottomless (also known as “competition£ filter or "naked portafilter”).

Generally, aim for an extraction time of about 25-30 seconds. Use a similar amount of coffee each time and extend (finer grind setting) or shorten (coarser grind setting) the extraction time.

To pull a shot of espresso with a La Pavoni Lever machine, follow these steps:
1. Heat the machine, dry the portafilter and fill the portafilter with coffee.
2. Grind, dose, and tamp the coffee to ensure an even extraction.
3. Place the portafilter into the machine and position your (pre-heated) cup.
4. Pull the lever up slowly and steadily, listen for hiss of the piston (which lets the water into the group head), then count to 10 seconds for the pre-infusion (or however much time you prefer to leave the coffee to pre-infuse, there are many “recipes”), then pull the lever down, allowing the water to pass through the coffee in a steady flow for about 25 seconds.
5. Extracted coffee should have a "crema" and it's best if it also has "tiger stripes" on top.

To froth milk with a La Pavoni Lever machine, follow these steps:
1. Fill a small (350ml) pitcher with cold milk.
2. Place the pitcher under the steam wand and turn the steam knob to start the steam – "stretching the milk" – introducing the air until the milk reaches about 30ºC, and then - "texturing the milk" – bring the jug slightly up to "break" all the big bubbles until it reaches approximately 55ºC.
3. Swirl the milk around the jug to amalgamate the milk and the foam until it starts to look glossy.
4. The result should be a silky "microfoam" – try watching some videos online on "latte art techniques" for additional tips.

To clean the La Pavoni Lever machine:
1. Regularly purge the machine by
drawing some water without the portafilter between shots and using a stiff brush to clean around the bottom of the group head.
2. From time to time, you can also pour some diluted lemon juice/citric acid or white vinegar into the boiler, heat the machine, and purge it with it inside, then fill it again with clean water and purge to get rid of any residue of lemon or vinegar etc.
3. If you can use soft water, it will help your coffee taste better and keep limescale from building up around the heating element.
4. Clean the outer part of the machine when it is cold and switch it off. Don't use abrasive materials or liquids, as you might scratch the machine.
5. It's recommended to clean the La Pavoni Lever machine after each use to prevent any build-up of coffee oils or milk residue.
6. Clean the steam wand every time it is used for milky drinks.

If you experience low pressure or leaking water, disconnect the machine from the socket and check where the leak is coming from. Ensure there is water in the tank and the top cap is closed correctly. Contact SMEG or your local repair centre if you are unsure.

To make a perfect espresso on the La Pavoni machine, you need a scale showing precisely 0.1 grams, fresh coffee beans, a tamper, and a good coffee grinder. We recommend using the La Pavoni Cilindro grinder for optimal grind consistency and aesthetic appeal.