Milano 23-24 oktober: Marzocco har något extra på gång

Ignatius Riley

Well-known member
We’re aiming to take the entire La Marzocco experience out of the box, including our culture and everything inside the machine. The culture I refer to is difficult to fully appreciate it you do not travel. Of course, whoever reads Comunicaffè knows what I am talking about. The experience comprises the asset of a new factory as well as an artisanal image that is even more accentuated in respect to the past.
It is characterized by products that we consider to be the utmost in terms of evolution in technology. Indeed, very soon there will be a new La Marzocco product geared for only a few in the industry and intended for creating value over a standard product. There will be an important event taking place in October in Milan during HOST, but independently. The La Marzocco experience and culture will be expressed in a nutshell over the course of 2 days and will be entirely dedicated to our clients and theirs, an experience that would be impossible to transmit from a commercial booth at a show.

What is the novelty?
“First of all, the new factory has been built with the most advanced criteria in relation to security, the environment, lighting, and layout, with space dedicated to training and research & development. Moreover, it has been designed in line with typical Tuscan architecture and is immerged in the hills of the Mugello region.
The new factory’s firstborn will be the machine I mentioned above, which does not have a name yet: as of now, the code name within the company is “barista machine”. We recently created a “street team”, a group of approximately 20 people among baristas and experts in the espresso coffee machine sector from around the world who have been collaborating via a closed web forum, intranet, to discuss a variety of technical solutions. They are playing an active role in individuating the best machine in all its aspects. As an example, our technicians have decided on the appropriate distance between groupheads. The same is true in regards to the materials that will be employed, its finishing touches, the ergonomics. It will allow easy and rapid access to a series of parts and for technical assistance. The 20 consultants have been accurately selected and are residents of Europe, Australia,the U.S., Japan, Northern Europe, Canada and Central and South America.

For the first time, we will be introducing variable profiling pumps. Practically, an expert barista can control the pressure as well as the temperature on every single group. Therefore, for every extraction, in addition to controlling the grind, tamp and milk frothing, the barista will now be able to decide the temperature for each group, and in particular he/she can modify pressure during extraction, thereby tempting the “standard of 9 bar”. This will allow the barista to simultaneously serve different single origin coffees. The most important news, I repeat, is that the barista can modify the pressure, which is no longer fixed at 9 atm, but can follow a variable profile. The new pump will be activated by an electromecchanical paddle, therefore by a lever that moves from the right towards the left and at the first movement can pre-infuse the coffee, which can be varied from one group to the next according to
the coffee that is being used. The further left the lever moves, the greater the water pressure. Extraction profiles can be saved onto a separate box with a USB port so that every barista can program the machine in a matter of seconds according to his/her tastes. It goes without saying, this technique will play a direct role in the increased professionalism of the barista”.

In listening to this description it seems like La Marzocco wants to provide the great baristas
with colour palettes where he/she can mix and choose to obtain just the right colour, the one and only espresso.

“The machine is aimed at approximately 200 baristas per year who will be subject to passing specific training courses to use this sophisticated machine. It will be like driving a Ferrari: a special course is required”.

Which car would you compare this new La Marzocco machine to?
“It is external to the logic behind a market, which tends to be flat. It could be compared to a Ferrari Enzo or the Mercedes Maybach”.

We will be drinking a different kind of coffee with this machine, so that every espresso becomes a curiosity?
“Yes, because we can prepare different coffees. It will be possible to prepare single origins that were unthinkable until now. It would be fantastic if we could educate the consumer to differentiate between a Guatemalan and an Ethiopian coffee, exactly like we do with wine, for example, with roasters who search for and toast finer and evermore select single origins, which, for example, may be available for only certain periods of the year in timing with single harvests. The result of single origins in the cup would be incredible. There are shops that only use Indian Arabica, for example, which is quite delicate and burns on 9 out of 10 machines. If they are not burned on the first extraction, they will be burned on the third. With the system that we have in mind in regards to control over pressure, we could extract at 4 bar, and can arrive at 12 bar for more difficult coffees. This possibility will give the utmost in terms of the blend as well as the single origin since we are providing the option of varying the ideal combination of pressure and temperature for every single origin or blend.
The results from our first tests are extraordinary”.

Coffee machines have always been pretty basic. Now it seems like La Marzocco has rewritten some chapters. Do you have any pending patents?
“We have pending patents on everything, there’s a vast array of intellectual property on this machine”.

What is the substance of the novelty?

“We have introduced a new gear pump. It is no longer simply a volumetric pump and not even a vibrating one, which we have heard so much about. Each group is equipped with its own pump activated by an electrical command. It is not currently used on any traditional espresso coffee machine, and as of now has only been used on some medical equipment”.

It will likely be difficult to explain the contents of a machine that is so advanced.
“We have a session dedicated to this during our event on the 23rd and 24th of October, during HOST, at artmouse in via Volterra in Milan. We’ll be organizing a meeting with all of our distributors and technicians. We will be sponsoring the Maltoni Collection both at the show and at our independent, external space: we’ll have 4 antique machines at Maltoni’s exhibit at HOST. Whereas at our event,
La Marzocco Out of the Box, one of our own artisans will be welding new boilers, another will be installing plumbing circuits, etc. We will be building machines live, we will be presenting new initiatives and other yet to be revealed news. We will be showing brands and machines that no longer exist and had they been developed would have greatly impacted today’s market. There will be artists present to graffiti our machines, there will be a Barista Jamming session to give everyone the opportunity to try out the machine, there will be keynote speakers, including George Howell, who is from the U.S. He has invented so much for coffee: from the Cup of Excellence to Frappuccino, to the sale of the first stores that became Starbucks on the East Coast, the Coffee Connection.

He has now created new software for extraction: Extract Mojo, which contains the parameters of error by the barista.

Following correction the barista will be free to work creatively. To participate at the sessions open to the public: http://lamarzocco.com/outofthebox/ ”.
 

Musicman

Well-known member
Oj - tack för infon. Vad det blir för maskin vågar man knappt tänka på. Antar att GS3:an fortfarande är den våta drömmen för oss hemmaanvändare?
 

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