Hello, I have a question. We are looking for an espresso machine. The purpose of this is to make 20 30, max 50 Espresso-based coffees with milk in a workshop, 10 20 Espresso / milk, that is, a machine in which the boiler will not be a problem when using steam, and the water will not stay cold.
Hey! I'm hesitating between this (the semi-automatic version, which is the one available in my area) and a (bit more expensive) linea mini for my small crepes business. Which would you recommend?
This model here will require less training for the staff much easier to use, I think this particular one would work best for your situation, especially during your busy hour when you're pulling shot after shot making a lot of drinks, the volumetric model as shown here will be a real life saver. If you are a low volume cafe and have a skilled barista on hand you may be able to get by without volumetric, or if this is a supplement to your main machine in a busy cafe.
It depends on your average daily volume. You should opt for a 2 or 3 group option if you do more than $1k a day, just by our hypothesis. What is your average daily flow and how many drinks do you make per week?
I watch many of your videos. Presentation is always great, but this one is an improvement on the background environment than previous videos.
Thank you!
What steam wand is this? The barista Still controls the moving of the pitcher to get the microform for lattes? Or does it do itself?
Thanks for the video. Where can I get the manual for that model?
Hello, I have a question. We are looking for an espresso machine. The purpose of this is to make 20 30, max 50 Espresso-based coffees with milk in a workshop, 10 20 Espresso / milk, that is, a machine in which the boiler will not be a problem when using steam, and the water will not stay cold.
It looks like you stopped the steamer… also for easy cream can’t you leave the pitcher unattended and do something else while it’s steaming?
No you cannot.
Hey! I'm hesitating between this (the semi-automatic version, which is the one available in my area) and a (bit more expensive) linea mini for my small crepes business. Which would you recommend?
This model here will require less training for the staff much easier to use, I think this particular one would work best for your situation, especially during your busy hour when you're pulling shot after shot making a lot of drinks, the volumetric model as shown here will be a real life saver. If you are a low volume cafe and have a skilled barista on hand you may be able to get by without volumetric, or if this is a supplement to your main machine in a busy cafe.
Could we use it in the small espresso coffe shop ? How we could install it ?
It depends on your average daily volume. You should opt for a 2 or 3 group option if you do more than $1k a day, just by our hypothesis. What is your average daily flow and how many drinks do you make per week?
@@majestycoffee My average is 100 espresso per day
Is this machine plumb only?
Yes it must be connected to a water source. The Musica or the E1 Prima have the options of using a tank or being plumbed in.