Most common machines?

psaigh

For business people, good support in their chosen brand, whatever it is, is the key.

While i do agree that after-sales support is important, IMHO, thermal stability and base reliability are two factors that i would value far more highly

FreshCoffee2

Thankyou for your input. The "thermal stability" gig has been done to death in these forums by people who apparently spend all day lounging around the coffee machine weilding a thermocouple...... instead of serving their clients

melbournecoffeeguy

. Also, dont forget the barista is in charge. Most so called "baristas" in our market CANT adjust their grinder properly and therefore will never be in charge of their espresso brewing system or what they brew..... therefore....I think the "thermal stability" discussion per se is grossly overated in the scheme of things and realistically, can be overcome in situ by real baristas.

Well said Most "baristas" are more worried about how pretty the pictures in the top of their latte looks than how a grinder is adjusted

donnas650

In Adelaide, I would say Wega and San Marino are the most popular. Faema are probably close behind in third. 2 of the less common are ECM(have only seen 2 and apparently Cibo have removed theres leaving Viva as the only one...maybe) and Synesso(only one in Adelaide right now). A number of Cibo's use La Marzocco's, but I am seeing an increase in Wega's.

DoubleRistretto

Hi FC - have noticed the guys using an ECM at one of my local cafes burn the coffee, and had heard that La San Marco was similar - are there any other brands that you were thinking of? -dR

psaigh

Also, dont forget the barista is in charge. Most so called "baristas" in our market CANT adjust their grinder properly and therefore will never be in charge of their espresso brewing system or what they brew..... therefore....I think the "thermal stability" discussion per se is grossly overated in the scheme of things and realistically, can be overcome in situ by real baristas.

So therefor, as you stated (and to which i totally agree), as most "baristas" in this market cannot compatently change the grind let alone reliably temperature surf, wouldn't that make temp stability all the more important. The ammount of burnt coffee's i've had that have come out of well respected machinery simply because the 'barista' didn't flush out enough water before extracting the shot is imbaresing (and so's my spelling 😉 )

FreshCoffee2

Hi there. dR I cant /wont comment on individual brand names as you saw from my previous posts. Yes some models do have a pre disposition to burn coffee however many EMO's (espresso machine operators...not baristas)

psaigh

[quote] Psaigh....yes all true, but what is the definition of "well respected"

lars

FC - welcome back but sorry to say, isn't your answer to dR a bit of a cop out? Especially if you're complaining about mis-information on the internet, isn't this the place to provide the knowledge you actually have? If you have expert opinion, I'm sure a lot of people would really benefit in knowing which brands in your opinion, can be a problem. -L

FreshCoffee2

Hi Lars, thanks for the "welcome back"......now I feel like kotter??????? I am an importer and vendor of my own brand espresso machines And I also run an equipment service / repair workshop where over a great many years we have serviced anything that our clients have wanted us to, The experience is there, but it would be a gross conflict of interest for me to comment publicly on others imports just as it would be impertinenet of other importers to comment publicly on mine. By the way I wasnt aware I was "complaining" or, that wasnt what I intended.....I thought I was posing some interesting realistic questions for others to ponder. Coffee machines are no more than taxis....vehicles through which people derive an income by selling cups of coffee...for the rest of it read between the lines of my posts above! Regards, Attilio.