I am excited to hear about the results of the WBC testing that went on last week in Vancouver. I hope to be able to post more info on other equipment too, but for now I have the results from one of the machines tested. (information posted with permission)
The attached info relates to Average Brew Temperature and Logged Temperature Stability. I hope to have more info as it comes to me ...
the Aurelia was supposed to be hte most temp stable machine in the tests. However any sponsor still has to pay millions to be hte machine sponsor so it is a big committment. we love our Aurelia!
So since I have never actually worked on an Aurelia, I can't say much about it, but what I do know is that my good friend and mad scientist Greg, this they are good.
With that said, I think it could be anyone of these fine machines.
The announcement of the 2009-2011 WBC machine sponsor will be made shortly after the WBC champion is announced at the 2008 WBC in Copenhagen. Not one minute before.
Anything else that you hear is pure speculation. Don't believe the hype!
A variance from group to group, especially between left and right groups, is pretty typical. You'll see a couple of degrees from left to right on a Marzocco Linea too.
Thanks, Nick. As a manufacturer, we should find out if our machine 'passed' the testing portion of the process sometime in the middle of this month. I must say, I am very anxious for the test results, just like everyone else. The event at Origins was an excellent experience. Great hosts, top notch testers, engineers from near and far, and a very systematic process for such a subjective product.
Keaton, I agree with the frustration of wasted shots. however thats not our style either. And if the espresso is pulled to 2. oz, then I have no issues with that, I just find few places are doing that. And Jesse, funny enough I was talking with Sc...
The Monmouth way is I guess unique, which is what made them what they are today. In many ways it kind of reminds me of some of the ways coffee is done, fresh, in asia. I guess the key for Monmouth is every cup made, is fresh- not through a animo, ...
Greg,
I'm dying to get up there and check you guys out!! I think I only have one or two weekends left before I give up my entire life to this cafe so I will seriously make a concerted effort to make the trip before then. For the Guatemalan, the sp...
The Clover was originally conceived by the Clover company which got bought by Starbucks about three years ago. It is a solid machine if you can maintain it and find parts, I believe that Starbucks does deal in maintenance contracts. If you can kee...
is there such a thing as... higher quality steaming pitchers? are the generics generally just as good as say, alessi or some other brand i dont know about?