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La Marzocco Linea 4 Group Mechanical Paddle Manual Espresso Machine
* Image is a representation. Actual product may vary based on model, size, and options selected.
$14,200.00
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Overview
A heavy duty machine that has helped launch the finest independent coffee bars as well as the global leaders in specialty coffee retail, the Linea sets the standards by which all other professional espresso machines are judged. Thanks to its saturated brewing groups and dual-boiler technology, the Linea performs consistently in the highest volume settings.
- Dual-boiler technology and saturated brewing groups.
- Steam Boiler Capacity: 15 Liters.
- Coffee Boiler Capacity: 6.8 Liters.
- Manual Pre-Infusion Mechanical Paddle.
- 4 Groups.
- Stainless steel boilers & brewing groups.
- Omni-directional stainless steel steam wands.
- Solid stainless steel housing and base.
- Sight glass for water level monitoring of steam boiler.
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Manual Pre-Infusion with La Marzocco's Mechanical Paddle:
- Results that match the traditional "lever" machine, without the exertion!
- pre-infusion under water supply network pressure through shift of the mechanical valve inside the group head.
- pre-infusion under water supply network pressure simultaneously on all groups, even with the pump turned on.
- manual regulation of water flow on the coffee panel.
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Options (call for more info):
- High base (for larger cups sizes).
- High legs.
- Cup warmer.
- High wattage heating elements.
- Barista lights.
- PID Temperature control (proportional integral derivative).
- Portaflon kit with coated portafilters and steam wands.
*Image is a representation. Actual product may vary based on model, size, and options selected.
| Specifications: | |
|---|---|
| Manufacturer: | La Marzocco |
| Model: | Linea 4MP |
| List Price: | $18,000 |
| Width: | 46" |
| Depth: | 22" |
| Height: | 18" |
| Voltage: | 200 Single/Three Phase (see options below) |
| Wattage: | 6800 watts |
| Weight: | 203 lbs. |
Brand
Whether or not their competition admits it, La Marzocco's influence on the espresso world is unprecedented. Double-boilers and saturated group heads are just a couple of the technological innovations they have brought to the masses. Their espresso machines are well-known for their workmanship and durable build, crafted to handle the highest volume environments without compromising quality.
- 4/29 - Boston Translation or:...
- 4/9 - SCAA 2013: Boston-bound...
- 3/27 - Save Big with Bobby...
- 3/13 - 5 Smashing Coffee Beers...
- 2/15 - Latte Heart Winner...
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Compak is a company dedicated to quality and craft. Their newest endeavor is a line of espresso grinders that raises the bar on control and efficiency. Aptly named "Fresh" for its innovative design and functionality, these grinders were created from conversations with baristas around the world and from the experience of a company that has been around for over 50 years. The K-10 Fresh offers a number of innovative features including: the ability to pre-set the the dosing time for a single and double shot to within a tenth of a second, manual push-button doser that keeps time of amount dosed on the digital display, and a completely new dosing system, electronics and control system. Also, the electronic display shows the selected grinding point, a configurable warning to change the burrs, promotional message with your logo, shot counter, and multi-language display.
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When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
Second, Air is injected into the pressurized chamber which agitates the grounds. This further enhances extraction by exciting the grounds and water as they interact with each other.
Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression. -
(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
