La Pavoni Bar-T Review

La Pavoni Bar-T
Overall Rating
94
Coffee Quality (40%)
95
Design & Features (20%)
93
Durability (20%)
95
Ease of Use (10%)
92
Brand Reputation (10%)
95
The Bottom Line
The La Pavoni Bar-T comes in 2 and 3-group options and is ideal for specialty coffee shops, restaurants, and hotels with visible coffee bars and a desire to wow their customers with world-class espresso.
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Key Features of the La Pavoni Bar-T

Key Features of La Pavoni Bar-T

La Pavoni Bar-T Overview

La Pavoni is known for their stunning range of lever espresso machines, but they also make semi-automatic machines as well. The highly durable brass core is coated with brilliant chrome; it’s an iconic look that would add a touch of Milanese class to any coffee shop.

The Bar T is specially designed to maintain thermal stability, ensuring that only water at the perfect temperature ever touches the beans. Its anti-vacuum valve stops milk getting sucked up inside the frothing wand too, so no chance of clogs and no need to flush it after every use.

Pros
Cons

Is the La Pavoni Bar-T for you?

Is La Pavoni Bar-T for you?

La Pavoni Bar-T Review: An In-Depth Look

Check out the La Pavoni Bar-T!

Check out La Pavoni Bar-T!

La Pavoni Bar-T
The La Pavoni Bar-T comes in 2 and 3-group options and is ideal for specialty coffee shops, restaurants, and hotels with visible coffee bars and a desire to wow their customers with world-class espresso.

More La Pavoni Reviews From The Coffee Maven

La Pavoni PB-16

La Pavoni PB-16
Overall Rating: 93
With an included automatic frothing attachment, the La Pavoni PB-16 Professional is a great choice for those who want to enjoy a refined, upscale design with classic, world-class performance.
About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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