La Pavoni PB-16 Review

La Pavoni PB-16
Overall Rating
93
Coffee Quality (40%)
94
Design & Features (20%)
93
Durability (20%)
95
Ease of Use (10%)
85
Brand Reputation (10%)
93
The Bottom Line
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.
The Coffee Maven's editors select and review products independently. We may receive a commission if you purchase through one of our links at no additional cost to you.

Key Features of the La Pavoni PB-16

Key Features of La Pavoni PB-16

La Pavoni PB-16 Overview

With the same hand pump lever as the Elektra Micro Casa a Leva, the La Pavoni PB-16 pulls an amazing shot with almost no noise.

The 1100W heating element prepares up to 38 oz of water so you can quickly make up to 16 double shot servings or 32 single shot servings without refilling.

Like cappuccinos and lattes?

The La Pavoni PB-16 integrated steam wand has you covered:

  • Experienced baristas can use the manual frothing wand as designed
  • Novices can use the automatic frother attachment to get simple, easy foam

Note that this automatic frothing attachment is a something the other two copper espresso machines on this list do not have.

Pros
Cons

Is the La Pavoni PB-16 for you?

Is La Pavoni PB-16 for you?

With an included automatic frothing attachment, the La Pavoni PB-16 is a great choice for those who want to take the guesswork out of their cappuccinos and lattes.

La Pavoni PB-16 Review: An In-Depth Look

Check out the La Pavoni PB-16!

Check out La Pavoni PB-16!

La Pavoni PB-16
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.

More La Pavoni Reviews From The Coffee Maven

La Pavoni Bar-T

La Pavoni Bar-T
Overall Rating: 94
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.
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!

Search