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  1. #1
    Junior Member
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    Jul 2006
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    14

    please help suggest a quality commercial espresso machine!

    I have been trying to find reviews of La Spaziale EK, with no results! Has anyone had experience with this machine in their coffee shop? I am also looking for input on Rancilio machines. I certainly am not restricted to only these machines. Any advice on a durable commercial machine that will last a long time will be greatly appreciated!!!!

    Thanks!
    Erin

  2. #2
    Member
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    Jul 2006
    Location
    Bloomer, Wisconsin
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    73

    Espresso Machine

    Echandra, we have a La Spaziale machine in our coffeehouse, and we are absolutely sold on it. It is very easy to use, it is built solidly, and in the event that work does need to be done to it, it is extremely easy to gain access the guts of the machine; literally, 10 seconds and you have most of the outer shell off. The other nice feature is that there is not a requirement to back flush the machine, which others need (not sure what other manufacturers might require back flushing). Very easy for us to keep clean and functional on a daily basis. We have been in business for 6 months, and have had a local service tech stop by just to check things out on our purchase, and everything is in tip-top shape.

    I think you can see where I'm going with this post. La Spaziale EK machines are very capable espresso machines. BTW, we have a 2-group machine.
    Darren Kirby
    The Comfy Place Coffeehouse

  3. #3
    Junior Member
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    Jul 2006
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    Thanks! Does it have 2 steam wands? I think I was supplied with an outdated picture that only shows one wand on a 2 group machine. Do you find there is enough height. I had heard that it is not worth the extra $ for the extra height. Then again, I want to pull an espresso in a standard small cup, not a 12oz to go cup.

  4. #4
    Member
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    Jul 2006
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    Bloomer, Wisconsin
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    Commercial Espresso

    Yes, ours does have 2 steam wands. For ours, the height is barely tall enough to fit a 12oz. cup under the group handle. If you are wanting to brew the espresso directly into either a togo cup or a ceramic cup, I would recommend looking to see if they have a tall model to accomodate up to 20oz. cups. Otherwise, we simply have small espresso pitchers which work just fine, and we pour these into the cup that we are using to prepare the drink. Usually the crema remains mostly intact during the transfer, which allows for latte art if you choose to do that.
    Darren Kirby
    The Comfy Place Coffeehouse

  5. #5
    Junior Member
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    Jul 2006
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    14
    Thanks again comfy place. By the way, love the website. Hope all is well in your first 6 months!

    Erin

  6. #6
    Senior Member
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    Mar 2004
    Location
    EDISON WA-Center of the Universe
    Posts
    487
    Damn! not back flush? I would LOVE to quality control inspect your machine. Do you have to time the shots, or tamp the coffee? Geeze...I thought I'd heard everything. Was it the sales person who told you you didn't need to backflush? Or is it a POD machine? WOW you have me really curouis (sp)
    If your java tastes bitter: ASK QUESTIONS.
    Do unto others as you would have them do unto you.

  7. #7
    Senior Member
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    Mar 2004
    Location
    EDISON WA-Center of the Universe
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    487
    I like http://www.nuovadistribution.com/

    I have to admit; I roast and I distribute three different mfgs of espresso machines,and I recomend NS for the quality, ergonimics, design, and reputation. Yes you have to backflush, they say you don't have to tamp, but most coffee ppl, will agree that you need to tamp, and backflush. I roast, pull shots, make drinks, and own the whole buisness.
    If your java tastes bitter: ASK QUESTIONS.
    Do unto others as you would have them do unto you.

  8. #8
    Junior Member
    Join Date
    Jul 2006
    Posts
    14
    Thanks for your input NW Java. What specific machine do you recommend? Through my research, I thought I was sold on a semi automatic 2 group. I recently visited a distributor who seemed very confused when I asked the difference between a semi and a automatic. I want some control over my shots, but I also won't have the time (or manpower) to have full manual control. Does this make any sense? I think the rep confused me more than I already was!

  9. #9
    Senior Member
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    Feb 2004
    Location
    Kuala Lumpur, Malaysia/Bukit Sentul, West Java
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    1,065
    Basically there are 3 main types of machine: a semi-auto, an automatic and a superautomatic. I would not worry about the confusion aspect- it happens quite often. The difference in a nutshell is a semi-auto has a rocker switch, or button to pull a shot. It is 100% manually opperated by the barista and the shot must be stopped and timed by the barista/i. A Automatic has some form of dosing control, often a programmable 4-6 shot selection panel for each group. The barista can select the drink type- eg a Doppio, and the machine will extract according to the water volume programmed. Often Autos messure water flow through the group and give some form of warning (like a blinking light) if the water is passing through the grounds to slow/too fast. Both Semis and Autos have a the grinder seperate from the machine. The Superauto is as the Auto but has a grinder and an internal tamping system built in. Push the selection, walk away...and your machine will deliver the drink you have selected. There are many pros and cons for the 3 different systems. Probably most proffessional barista prefer 1 over 2 and both 1 and 2 over option 3.
    Merdeka Coffee (Indonesian Coffee Roasters and relationship coffee specialists) - Antipodean (Coffee - Cafe - Culture)

  10. #10
    Member
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    Jul 2006
    Location
    Bloomer, Wisconsin
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    73
    NW Java,

    What we have is a La Spaziale New EK Machine, 2 group, 2 wands. Yes, we do tamp, as its not a superauto. By all means, if you would like to stop by and check the machine, you may. Basically once a week we take apart the group handles to clean them as well as take out the screens in the group heads and clean them as well. That's it. This was information that we got not from a company rep, but from a local company that has serviced many different models, and would know if backflushing is required on this or any other model. Not a POD machine either, I stay away from that.

    By all means, check them out. They are imported from Italy (as others are as well), but these have been engineered very, very well. Try to access the guts on your current machine and see how long it takes you to get the side panels, top panel(s), rear panel, etc. all off. Ours can be done in a fraction of the time. We have no complaints about the machine, and we get great shots day in and day out.
    Darren Kirby
    The Comfy Place Coffeehouse

 

 
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