I like the idea of separate boilers i the marzocco & the fail safes. Marzoccos are said to be make great coffee (most barista competitions use them along with some of the better cafes). Get at least a 2 grouper- when you get busy you'll need it and it will help you maintain critical head h20 temperature. Also if 1 group goes down you'll be able to run shots until you can rebuild/repair it. I'll keep you posted if I get a chance to check out the marzocco. I think part of your decision might be $ and customer concetration.įor espresso grinders I would recommend Rancillio MD-80s. Relatively easy to clean (very important) and easy to change burrs.įor brewed coffee go the G3 & fetco path. Remember to have your equipment on a softener/filter set up. 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. 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).
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