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.
Hey Joel you are right. As mentioned a Dark and oily bean post roast- should have been achieved...by the foresaid roaster using a roast profile. Having read the article again, believe the author (who I know is a member of BX) is a barista. Agree, ...
I hear you Alun ... It just seems like the author doesn't even know what meaning of profiling is.
He seems to be trying to be forcing light roasts on people.
I don't think all dark roast is bad and oil in a bean does not always mean a rancid or ...
Hmm...an opinion piece?? As a roaster I would say that the pictures shown (which are from Tom at sweetmarias.com) do not actually at ALL relate to profiling, or lack of profiling. It can not be assumed that the dark roasted beans sown - pictures 1...
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, ...