Announcement

Collapse
No announcement yet.

Help me select my gear

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #31
    My wife was on holiday in Italy recently. She regularly encountered establishments as busy (and busier) than that depicted in the film clip:

    https://www.youtube.com/watch?v=Ir68iy3IuQI

    Granted, they are split shots and espresso only, but this is a common scenario. Workflow and expertise was the secret, not the machine.

    Comment


    • #32
      Originally posted by Bosco_Lever View Post
      I am no expert, but spending $20k+ on a machine just to steam milk makes no business sense.

      Stoking one's ego .....yes. Business sense....No.
      That machine also does the duty on Single Origins, not just milk.

      Even so, Bosco, there might be an element of stroking? ;-D

      Comment


      • #33
        Originally posted by Vinitasse View Post
        Actually... it would have been 27 seconds per coffee.

        3 hours of 60 mins = 180 mins = 10,800 seconds / 400 coffees = 27 seconds each

        Still hard to believe though!
        How embarrassing...

        You'd think I would have learnt by now, not to rely on doing sums in my head, especially given that one of the areas that strokes have damaged relates to that part of the brain responsible for maths functions. Better drag out my calculator next time...

        Mal.

        Comment


        • #34
          Originally posted by Dimal View Post
          How embarrassing...

          You'd think I would have learnt by now, not to rely on doing sums in my head, especially given that one of the areas that strokes have damaged relates to that part of the brain responsible for maths functions. Better drag out my calculator next time...

          Mal.
          Hi Mal

          No embarrassment needed. We all have those moments.

          All done with ridgeless 18g VST's, 6 p/f (3 naked, 3 double), 3 grinders (main one is a doser, one decaf, one direct into p/f), 5 or 6 * 1 litre jugs (plus a few smaller ones for soy etc). 3 phase, plumbed 3 group LM Linea. The boss went through the till receipts and told her that she had done over 400 hot coffees between 9am and noon. It was 24/12/13 and no other cafe in the area was open... I only visited because it was supposed to be quiet (ha ha).

          Yes, the barista is an absolute gun and she actually kept everything spotless during the whole ordeal (for her). I doubt there was a bad shot as grind retention in their (main) doser would have been a non-issue. They do have two other grinders, which also got a workout. They usually do about 15% decaf, with a lot of repeat decaf business because they do it well...

          I posted somewhere in CS that I could not pump them out at my prime, so I did not consider myself a barista. That recent experience was partially what I had in mind!

          Also, LM Linea vs the rest: In my opinion most of their other competitors could not achieve that kind of throughput (40+ years setting up machines). I know my old 6 group Cimbali could not have kept up, and I have never directly experienced any other machine that could. I even doubt their 3 group Strada could, however I have never seen a Australian one in action at anything like that level of throughput. I ran one out of puff quite easily in the US, however ditto a 110V GS3. After about 10 or 15 coffees every other machine I know needs time to recover the boiler temp or the shot goes to rubbish. Perhaps if there is a 240 / 450V 3 phase plumbed in one somewhere with a preheater (which this particular Linea did not have)...

          Enjoy your cuppa


          TampIt.

          Comment

          Working...
          X