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 ...
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.
From what I have heard, out of respect to the previous sponsors the decision was taken not to reveal the new sponsor in Copenhagen. Which makes me think we will be seeing a new machine sponsor ... I imagine we will hear the results very soon!
My question is what mods did they do to the machine? I know that all but one that we sold we had issues with temp stability. I know there was an issue with the gigglers or whatever their called.
It would be interesting to take the machines (any of them) right off the assembly line and test them. No mods, no tweeks...just true head to head!
Hi Rob,
I spoke to Roberto at Nuova Distribution and he told me that the rules for the testing specify that the machines are standard. You may have had an early version with different size gigleurs?
DFW Barista's unite before the Hoilday's and SCRBC to brush up on customer service skills, espresso extraction, milk steaming, and over all Barista Stuff!
BGA Chapter Rep. Dan Streetman will be in attendance and leading the barista skill building.
How does that phone conversation go, John? "Hi, I'm Terri from Raleigh NC... how do you make a Cubano?" An even better idea would be to ask Michael to join us on bX, so we can discuss this here!
Terri, I've seen this discussed here in the past, t...
First I start with my own chocolate sauce. For spiced mochas I use my own blend of 6Tbl Vietnamese cassia cinnamon, 1tsp Jamaica allspice, 1tsp ceyenne pepper. I pull the shot into the choco-sauce then whisk (long narrow Rattleware whisks made jus...