Specialty Coffee Bulletin Board :: View topic - LaMarzocco "SuperStar" info (#)
„They apparently spent a fair amount of time working with or conferring with Schomer, who had been working on this concept for quite some time (at least a few years). Even with Schomer mods a LM machine can have temp swings of as much as 2 degrees during the cycle of pulling a shot. This is in part due to the delay for the thermostat to react effectively and also the fact that line temp (i.e. cold or room temp at best) water is being injected into the boiler every time you pull a shot or two.“
http://www.scaa.org/.../ viewtopic.php?p=5104&sid=6c348bb2627780be92d9440b99d0ebe4 - Cached
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„Problem was he was forever running his little gags like my bar was a stage. He paid no attention to people that were in a hurry, or wanted their coffee a little bit extra hot, or light syrup in an almond mocha. No, William's world was far more interesting to him than creating fine coffee. And, pretty soon people came to me with stories of finding a dime in the bottom of their cappuccino or milk not being steamed for a caffe latte.“
http://www.lucidcafe.com/cafeforum/ schomertable7.html
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„All BRIEL machines can be adapted to this double function (servings/ ground coffee), please check the "INFO-RANGE" of the model that you want.“
http://www.briel.pt/eng/pgfam_info.html
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„In Italy the shot is called ristretto-the short pour, "restricted" to the finest flavors the coffee has to offer. A single espresso ristretto is about one ounce total volume, though may be even smaller.“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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„That seems to fit with what I see on my WMF with the new Cimbali baskets. I seem to get less volume than with the Oscar and LM baskets.“
http://www.coffeegeek.com/forums/espresso/general/ 56252
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Specialty Coffee Bulletin Board :: View topic - TREUH
„Having tested the Italia out in Seattle last year, I concur with Nick, it is one excellent piece of machinery. Mark spent quite a bit of time with Schomer testing his machine and the stability is phenomenal. He said he can even get $bucks blend to taste good, at a surprisingly lower temperature--like 186 or something odd like that. At this time I would purchase it over the new LaMarzocco based on ease of changing parts, redundancy in the systems, and hands on work by the owner of the company.“
http://www.scaa.org/.../ viewtopic.php?p=5260&sid=6c348bb2627780be92d9440b99d0ebe4
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