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What sets the gs3 apart form Izzo Duetto 3 and the Rocket R58?
Azeworai.....In your OP you asked about " what other machines" (than GS3, Alex Duetto and Giotto) Not knowing what your budget is but
applying your criteria of " cafe quality " machine for home use there is a group of machines not yet mentioned.
These are machines such as 1 grp Synesso, Slayer, LM Linea and KVDW Speedster, (originally built around the LM GS3 innards).
Rick might be able to say whether Kees is still using the LM saturated group on the Speedster or something different.
The Speedster, et al, come at a mind bending premium but that's what you pay for the design element and the brand + exclusivity.
There are not many Synessos or Slayers (even less ) around and finding someone who has used and not just tested or played with
these machines might be a little difficult.
Your OP has a particular pointedness about it, i.e. the LM direction and my comments above are purely to fill out more of the picture
as to what is available to you at the 'high ($) end'.
I don't for a minute intend to take away anything from all those cafes producing stunning
coffee on single boiler HX type machines with e61 groups ............ and there are plenty.
Nor am I suggesting the premium $ machines are any better, for the home, than the machines already mentioned.
p.s. the Vesuvius has been mentioned but what about the Alex Leva?? ;-)
This is a very good answer chokki, I basically am looking for a machine that'll help me build towards what coffee_machinist talked about as a 'commercial roastery training room/cupping room'. I saw the LM GS3 at "The grounds of Alexandria" in Sydney and basically am trying to figure out what sets the GS3 apart from other machines. The speedster does look very good!
Budget wise, I know brand new the gs3 is near 6-7k so I've been looking around for a "demo/used" LM gs3 or maybe find an alternative that'll give me similar results. Hence this post. The reviews online and this thread so far seem to be saying I could be using a Duetto for an espresso and expect a similar cup if it is made in a cafe but it'll not be able to allow quick temperature tweaking.
This thread has opened my eyes to pressure profiling and many lovely machines so far!
I'm not a commercial roaster but I like the idea of building up towards that as I level up my roasting. I like the idea of being able to tweak the temperature to test the espresso within a range.
I met with John Doyle a few weeks back and we did talk about a blend having a good forgiving temperature range. It seems like it is a fairly important characteristic as different people/cafes would have different machines possibly extracting at different temperatures.
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