Enjoy the full functionality of a commercial espresso machine in your home or office with the PUB EM. The PUB EM gives you the performance and functionality of a commercial espresso machine while being completely portable so you can install it anywhere there is a standard wall socket. PUB EM is fitted with a 2.9l water tank

Features and benefits

The La Pavoni PUB EM is a single group commercial espresso machine which gives you the complete features and performance of a cafe style commercial espresso machine in a compact portable unit.

• Commercial grade professional brewing group: the PUB is fitted with the same commercial grade group head as is fitted to La Pavoni's two, three, and four group commercial espresso machines making it a true professional espresso machine.
• Complete portability: internal water tank and a 1500w power rating mean you can install this machine anywhere there is a standard electrical outlet without the need to connect it to waste or fresh water supply.
• Thermal stability: thermal stability is maximised by using the same groupheads used in unlike many other manufacturers, La Pavoni develop and manufacture their own groupheads and thermo-syphon system for optimum thermal stability.
• Large steam capacity: 4.0 litre boiler gives superior steam capacity compared to domestic class espresso machines.
• Ideal for catering and events: commercial grade performance and portability makes this an ideal machine for catering and events.

Pros and Cons

How to use the La Pavoni PUB EM

Startup

1. Ensure the water reservoir has ample water by removing the top cover.
2. Fill the reservoir if required by removing the top cover and reservoir lid and filling from the top.
3. Switch on the main power swtich (select the green switch above the drip tray), the green light will illumite to indicate that the machine is switched on. The pump may operate to fill the boiler, it will automatically switch off when required.
4. Allow the machine to come up to pressure. The boiler pressure gauge will progressively rise as the boiler pressure and temperature rises, when the machine is up to operating pressure the boiler pressure will stabilise at approximately 1.0 bar.

Making Espresso

1. Follow the startup procedure and wait for the machine to come up to pressure and the pressure to stabilise.  
2. If you have just been steaming milk or drawing water from the boiler, the pump may automatically operate to refill the boiler.
3. You are now ready to make espresso, insert the empty portafilter into the group and operate the pump (operate the orange rocker switch on the front of the unit to start the pump and operate it in the reverse direction to stop) for 5 seconds to pump hot water through the portafilter, then switch off the pump. This will bring the portafilter and grouphead up to temperature and flush any stray coffee grouds from the group.
4. Remove the portafilter and give it a quick wipe with a clean cloth to remove any surplus coffee grounds and water.
5. Dose out an appropriate amount of freshly ground coffee into the portafilter and tamp it to the desired level of compression.
6. Insert the portafilter into the group and tighten into position by moving the handle to the right, wipe the top of the drip tray to remove any excess water(this will stop the bottom of your cup(s) getting wet), position your cup(s) under the portafilter spouts.
7. Operate the pump (operate the orange rocker switch on the front of the unit to start the pump), a few seconds after the pump starts the indicated pressure on the pressure gauge will begin to rise, coffee will then begin to flow from the portafilter spouts.
8. After the desired volume of coffee has been extracted switch off the pump (operate the orange rocker switch on the front of the unit to stop the pump) to terminate the extraction process.
9. Voilà your espresso is ready! Enjoy on its own in the traditional Italian style or add milk to make your favourite espresso based beverage.

Steaming Milk

1. Follow the startup procedure, wait for the machine to come up to pressure. You are now ready to steam milk.
2. Select the appropriate sized milk pitcher and fill with cold whole milk.
3. Using the right hand, open the right hand steam valve (turn the steam tap anticlockwise) for a few seconds to purge any condensation from the steam wand, reclose the steam valve.
4. Using the left hand, lift the milk pitcher up under the steam wand so that the tip is submerged into the milk.
5. Open the steam valve with the right hand, once going remove this hand and place it on the base of the milk pitcher to support it and sense the temperature.
6. Reposition the jug as required to streatch, heat, and mix the milk to the desired texture, for more information see our milk steaming guides.
7. Just before the desired temperature and consistency is acheived remove the right hand from the pitcher and use the right hand to close the steam valve.
8. Keep the tip of the steam wand submerged in the milk until the steam flow stops (you will hear it!)
9. Lower the milk pitcher and place to the side.
10. Take your steam wand cleaning cloth folded over a number of times, hold it about 50mm from the end of the steam wand, open the steam valve for a few seconds to blow out any excess milk, then close off the valve (be careful the steam is hot!)
11. Wipe any excess milk from the exterior of the steam wand.
12. Voilà! Your milk is ready to add to your espresso or for use in a non-coffee drink.

How it works

The PUB EM is constructed around a 4 litre copper boiler with horizontally mounted heating element and transversal heat exchanger. A vibration pump is controlled by commercial switch which is used to pump fresh water from the reservoir into the boiler or through the heat exchanger. Water in the boiler is heated to over 100 degrees with the top section of the boiler containing pressurised steam. The steam wand is connected to the boiler through commercial grade valves, when the valve is opened steam from the top of the boiler is released. As more and more steam is drawn off the element heats the water to produce more steam giving the unit superior steam capacity, if the water level lowers sufficiently the microcontroller will activate the pump to refill the boiler. The grouphead is connected to a heatexchanger which passes through the boiler, under idle conditions this connection operates as a thermosyphon transfering heat from the boiler to the grouphead. For making espresso the pump is activated and the return part of the thermosyphon is closed, fresh water flows into the head exchanger and is heated as it passes through the boiler, this heated water then passes through the grouphead and through the coffee puck. When brewing is complete and the pump is switched off, the three way electrovalve is closed and excess pressure from the brewing system is vented into the drip tray.

Specifications

• Commercial press forged brass brewing group: press forged brass finished in chrome plate
• Boiler: 4.0 litre stainless steel
• Element: 1500w
• Commercial Double Portafilter: chromed brass 58mm
• Pump pressure: 15 bar ULKA pump 50W with self priming valve
• Hot water tap
• Boiler pressure gauge: 0.0 - 2.5 bar
  
• Commercial grade three way electovalve
• Commercial grade steam valves: chromed brass anti-vacuum
• Water reservoir: 2.9 l removable
• Weight: 27.0 kg
• Dimensions [w] x [h] x [d]: 380 x 510 x 522
• Heating time from cold: ~ 5 minutes
• Power: 230V
• Made in Italy

Care

Taking care of your PUB will keep it in tip-top condition and improve the quality of your coffee.   For detailed care instructions refer to the user manual.

• Clean and flush the grouphead, headseal, and portafilter daily to remove stray coffee grounds.
• Optional: Perform a backflush once per week.
• Descale and clean every 2 - 3 months. We recommend using Cleancaf. Read how to clean and descale your home espresso machine.
• Clean exterior: with a mild non-abrasive stainless steel cleaner.