Скачать или смотреть What It’s Really Like Using the La Pavoni Cellini Mini Every Morning

Brewing coffee on a single boiler espresso machine is all about timing, workflow, and organisation. In this video, I take you through making both a latte and a long black on the La Pavoni Cellini Mini, a compact single boiler machine with an E61 group head and a surprising amount of capability for its size.
The Cellini Mini requires a bit of patience — about 20 minutes of preheating before that group head and boiler are ready to deliver a consistent espresso shot. Once it’s up to temperature, the machine can pull reliable shots, steam milk, and create a daily coffee workflow that feels professional while still being manageable at home.
For this session, I’m working with a 20g coffee dose, aiming for a 40g espresso yield in around 24–27 seconds. These parameters give me the balance I want in flavor, and they’re a good reference point for most medium roasts. The first step in my routine is preparing a long black. I heat water in a kettle to around 92–94°C, which I’ve found delivers a sweet, balanced profile without burning the espresso. Into that water goes my shot, making for a long black that highlights clarity while keeping a good body.
To manage static during grinding, I use RDT (Ross Droplet Technique) — a light mist of water on the beans before grinding. This makes a big difference with the Varia VS3 grinder, which is an excellent grinder for espresso but can generate static, especially in dry winter conditions. After grinding, I move into WDT (Weiss Distribution Technique) to break up clumps and ensure even distribution in the portafilter. From there, I use Normcore distribution tools and the Normcore V5 tamper, which gives a clean, consistent tamp every time. A puck screen goes on top before locking in the portafilter, which helps with even water flow during extraction.
Throughout the workflow, I rely on two sets of scales: the Varia Standard for dosing and the Varia AKU Mini for espresso output. The AKU Mini is set to Sparrow mode, which automatically tares and starts a timer as soon as the lever is lifted. On the La Pavoni Cellini Mini, I make use of manual pre-infusion by raising the lever halfway, saturating the puck before ramping up to full pressure. This simple step helps with consistency and adds control to the extraction.
Once the long black is ready, I shift focus to the latte. Because the La Pavoni Cellini Mini is a single boiler machine, steaming and brewing require careful timing. I preheat the boiler for steam while pulling my espresso shot, which means the water temperature runs slightly higher than ideal — but in milk-based drinks, that tradeoff is worth it. By the time the espresso is ready, the machine has built up strong steam pressure, and I can move directly into texturing milk.
The steam performance on the Cellini Mini is excellent for a compact machine. With a strong dry steam output, it can texture milk for lattes and cappuccinos back-to-back without running out of power. I always purge the steam wand before use to clear out condensation, then steam to create a smooth microfoam suitable for latte art. For handling the steam wand, I use the Artpresso Steam One Cloth, which is designed to insulate your hand, prevent burns, and stay clean through multiple steaming sessions. It’s a small accessory that makes a big difference when steaming milk daily.
After steaming, I pour the latte. My latte art repertoire isn’t extensive, but I aim for clean basics — hearts, tulips, rosettas — and even with simple patterns, the silky milk texture from the Chilini Mini makes pours look professional.
The last step with a single boiler espresso machine is managing the boiler after steaming. If you’re brewing more espresso or shutting down the machine for the day, it’s important to purge the boiler. By running the pump and opening the steam wand, you flush out steam pressure and bring the boiler temperature back down, either preparing it for more shots or ensuring the machine cools properly when turning it off. It’s a small maintenance step, but one that makes a big difference in the longevity and consistency of your espresso machine.
With the right routine, tools, and workflow management, machines like this can produce both clarity-driven espresso drinks and textured milk drinks without frustration.
By incorporating workflow tools like the Varia VS3 grinder, Varia AU Mini scales, Normcore tampers and distribution tools, and the Artpresso Steam Wand Cloth, the process becomes smoother, more consistent, and more enjoyable. Each accessory adds its own small improvement, whether it’s controlling static, improving puck preparation, or making milk steaming safer and cleaner.