Hi, I have a question on La Pavoni brewing temperature.
The pressure inside the boiler is about 0.8 bars, which summed to the atmospheric pressure makes 1.8 bars, which corresponds to about 110 C (I have read that somebody thinks that 0.8 bars corresponds to about 90 degrees, but they forget the atmospheric pressure).
This temp is too hot for espresso, so the water has to cool down on the way. So my question is, How should this happen? I have seen that somebody makes some cups with only water to warm up the group and portafilter. But I suspect it may be better to keep it cold, to let the water cool down. Am I wrong?

The group head works as a heat sink. The water (or espresso) coming out of the portafilter will be roughly 185F.
I find the first shot to be a tad cold (even after running enough water to fill a demitasse cup) but the second shot to be perfect. By the third or fourth though the group has lost its ability to absorb heat.

Thanks for your answer. Then I am a little bit disappointed, you can only make one perfect shot with a la pavoni. What is the solution? I have read that with Achille Gaggia, although it does not look as beautiful as la pavoni, you get more consistent outcomes. Is that true?

perfect espresso once vs 99% the rest of the time is something i can live with lol

Lots of threads cover the question.
The usual answer is that you can cool the group with a cold wet towel and extend the number of good shots.
That would be helpful if you are pulling non-milk drinks.

Here is a great thread by the guys what know about the machine:
HERE
Cheers
Richard

Good to see someone asking the right questions...

Sometimes I wish I can obtain an open-boiler, direct-lever machine instead, on which I can brew shots one after the other. That would be heavenly, especially when someone is into comparing coffees.