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La Marzocco Strada Electronic Paddle 3 Group Espresso Machine
* Image is a representation. Actual product may vary based on model, size, and options selected.
$22,500.00
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Overview
La Marzocco is running a limited release of the Strada EP. Please contact our offices with order inquiries.
Few advancements in espresso machine technology over the past fifty years could be called revolutionary. The latest advancement featured in La Marzocco's Strada Electronic Paddle (EP) is one that has earned that title. Pressure profiling was first introduced into the mass market in 2009 by the Slayer Espresso Machine. The La Marzocco Strada takes this new technology to the next level by allowing the barista to save up to four pressure profiles at any given time. Along with the ability to save profiles, each group has a digital display that shows the temperature (±0.1°C), shot time, and current bars of pressure (±.1 Bar). The Strada perfectly combines the durability and workmanship of La Marzocco with the technology of the future.
This listing is for the three group. For the two group, please see the Strada EP 2 Group Listing
 
Highlighted Features
Pressure Profiling
The La Marzocco Strada EP allows the barista to variably control the brew pressure throughout the duration of the espresso shot. The barista can incrementally control the brew pressure to a tenth of a bar of pressure from 0-12 bars. The barista can then choose to save up to four different repeatable profiles.
Innovative Technology: Internal Gear Pumps
The pressure control in the Strada EP is made possible by La Marzocco's new electronically geared pumps. Unlike the traditional rotary pump which must be installed remotely (normally under the counter) and handles the pressure for the entire machine, the much smaller geared pumps are contained within the machine body and independently control the pressure for each group head.
Digital Display
Each group has its own dedicated display which shows the brew temperature (±0.1°C), brew pressure (±.1 bar), shot timer, and operating mode.
Temperature Stability
La Marzocco has taken every step possible to ensure the greatest degree of temperature stability in their machines and the Strada is no exception. Temperature stability is important as coffee can easily become bitterly over-extracted due to temperatures too hot or under-extracted due to temperatures too cold. The Strada EP implements three means of ensuring this much needed temperature stability: saturated group heads, pre-heated intake water, and P.I.D.
The saturated group heads are exposed to the hot water from the coffee boiler ensuring the group remains at proper brewing temperature. The pre-heated intake water takes water headed to the brew boiler through a heat exchanger which ensures that the water freshly entering the brew boiler does not impact the brew temperature selected. The P.I.D. is technology that electronically controls the boiler to precisely maintain the specified brewing temperature.
Additional Features
- Electronic Paddle - Electronically controlled gear pumps provide precise and progressive pressure control. The barista can save up to four profiles for future use.  
- Hot Water Economizer - Enables you to set the tap temperature.  
- Cup Warmer - Helps keep cups at a proper temperature.  
- Tall Cups - Two adjustable levels for the drip tray allows the barista to adjust as needed.  
- Stainless Steel Portafilters - Easy to clean single and double stainless steel portafilters with snap-on spouts and integrated tamping stand.  
- Individual Group Boilers - Independent boilers allows the barista to customize the temperature for each group head.  
| Specifications | |
|---|---|
| Manufacturer: | La Marzocco |
| Model: | Strada EP 3 Group |
| Machine Type: | Paddle |
| Groups: | Three |
| Basket Size: | 58 mm |
| Coffee Boiler: | 1.3 L per Group |
| Steam Boiler: | 11.8 L |
| PID: | Yes - control to a tenth of degree Celcius. |
| Group Head to Drain Tray: | N/A - Adjustable (2 Positions) |
| Electrical: | 220 volts / 6400 Watts |
| Dimensions: | 39.5" W x 26" D x 17.8" H |
| Weight: | 200 lbs. |
| Color: | Stainless / Red & Black Details |
| Warranty: | One Year Parts and One Year Service |
| List Price: | $27,000 |
*Image is a representation. Actual product may vary based on model, size, and options selected.
Specifications
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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(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.
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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. -
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