The best and most consistent espresso shots are achieved when there is little variation in the temp of the brewing water while the shot is being pulled and the temp should be at a very specific level (usually 199 to 203 degrees depending on bean, blend and or preferences). Let me know if you have any more questions! You don't want to have to have your machine totally rebuilt in the ear future. Remember to have your equipment on a softener/filter set up. Relatively easy to clean (very important) and easy to change burrs.įor brewed coffee go the G3 & fetco path. I think part of your decision might be $ and customer concetration.įor espresso grinders I would recommend Rancillio MD-80s. I'll keep you posted if I get a chance to check out the marzocco. Also if 1 group goes down you'll be able to run shots until you can rebuild/repair it. Get at least a 2 grouper- when you get busy you'll need it and it will help you maintain critical head h20 temperature. Marzoccos are said to be make great coffee (most barista competitions use them along with some of the better cafes). I like the idea of separate boilers i the marzocco & the fail safes. I define this as tank pressure dropping causing it to automatically refill and need time to reheat. My main concern on a 2 group cimbali was when it got busy and you pull repeated shots and keep steaming milk, it would crash. I have worked on pavoni's (actually pulling shots) for a little while and spent a several years on cimbalis (automatics). It's a small place - 20 seats - and my business plan projects about 150 covers/day. While I know a good cup of joe when I have it, I'm really no good in discerning the fine intricacies - acidity and body and all that good stuff. It's tough not being a connoisseur, and I'm the first to admit that is not my strongpoint. Yes? Finding the right company for a coffee roaster is another issue I need to tackle. No? AS for brewers, everyone seems to agree on the plumbed Fetco. Again, this runs contrary to other advice I was given. This same barista told me it wasn't necessary to get a double hopper grinder for coffee. I'd love to hear opinions on the best way to approach this. Instead, I've decided that I wanna get the coffee thing right. And it will give me a chance to judge whether or not my store will bring enough interest in espresso drinks to justify the zillion dollars it costs. I've decided to hold off for now on serving espresso at my cafe (assuming all the i's get dotted and the deal goes through.) I'll have enough to keep me occupied with my primary items, grilled cheese sandwiches and milkshakes.
Is it a fair question to ask which one's better? I'm talking 1 or 2 group machines. This seems contrary to other advice I've been given. ALTHOUGH WE HAVE CLEANED THE ITEM, PLEASE CLEAN ITEM WITH APPROPRIATE SOLVENTS PRIOR TO FIRST USE.I was told by a barista that Cimbali is better. Condition: Used, Condition: ACTUAL PHOTOS. ALL LOCAL PICKUP ITEMS MUST BE PAID USING PAYPAL OR CC PRIOR TO PICKUP.WARRANTY: EBAY PURCHASE PROTECTION ONLY. LOCATON: KATY, TX.PRICE: $PAYMENT METHOD: PAYPAL / CC. WE WORK WITH OUR CUSTOMERS TO RESOLVE ISSUES OUT OF EBAY.DESCRIPTION: ALTHOUGH WE HAVE CLEANED THE ITEM, PLEASE CLEAN ITEM WITH APPROPRIATE SOLVENTS PRIOR TO FIRST USE. SELLER: MAKEUSOFFERITEM: (LO SHELF E BOX, TREAUC, 10272020, T-160) LA CIMBALI LACIMBALI M2 910869010 LEVEL PROBE L=60MM BOILER WATER LEVEL SENSOR.VIDEO: PLEASE CONTACT US IF YOU HAVE ANY ISSUES WITH THIS ITEM, PRIOR TO OPENING UP A RETURN ITEM CASE. Item: 154326569967 LA CIMBALI LACIMBALI M2 910869010 LEVEL PROBE L=60MM BOILER WATER LEVEL SENSOR.
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