La Pavoni slow to heat or losing performance: scale build-up
Most likely cause
A La Pavoni that takes much longer than usual to reach pressure, steams weakly or makes cooler coffee may be scaled. The US manuals say to heat for about 5 to 7 minutes and to descale a few times a year. Descale and use soft, clean water.
Parts differ by generation. Not sure which you have? Check in two minutes.
Signs of scale
La Pavoni’s manual lists scale on the heating element as a cause of cold coffee, no steam and noise. Kanen Coffee says a scaled La Pavoni takes 15 minutes or more to reach pressure instead of the normal 6 to 8. The US manuals give 5 to 6 minutes (Europiccola) and 6 to 7 minutes (Professional) for a healthy machine.
What to do
Descale with a citric descaler; the older US manual names Urnex. Our descaling guide has the steps. Then reduce how fast scale returns with better water.
Parts for this job
Urnex Dezcal descaler
Listed for: Boilers and heating elements
The older US La Pavoni manual names Urnex descalers.
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Related
Questions owners ask
How often should I descale?
The older US manuals say 2 to 3 times a year for the Europiccola and 4 to 5 times a year for the Professional, depending on use. Kanen Coffee suggests every 6 months with filtered water and every 3 months without.
Sources
La Pavoni manuals, parts lists and product pages; Older US La Pavoni manuals; European Gift and Houseware, the US importer, and its US manuals; Kanen Coffee repair notes.