Why is La Marzocco the best?
Being in the coffee industry for so long, noted not only as a successor but also an educator in this field, we felt it was vital to make a post about La Marzocco. Ivy League Barista Academy has searched long and hard for that perfect Espresso machine that does everything a barista would want it to do. Sure, it has all of the fancy features such as pressure profiling, mechanical paddles, and saturated groups but is every barista going to know what that is or ever even realize its included?
Here at Ivy League Coffee School we have been through intense training and practices with various machines and have grown to love La Marzocco equipment. There is minimal training required to operate their machines because it is automatic and has programmable features. You can set up programming one time and show a barista what they need to press. This provides for simple, one touch training, no semi automation here! Also the double boilers come in handy for any medium or high volume cafe. One boiler is dedicated for hot water extraction while the other focuses purely on steaming, leaving you stress free with consistent espresso extraction no matter how high the volume of customers.
Another great feature about their espresso machine is limited temperature variation. I know we all have experienced it before going to get a cup of coffee and is either over extracted(bitter) or under extracted(weak). With a La Marzocco they use a PID temperature control that uses monitors to correct your extraction temperature. With this La Marzocco Espresso machine you will never be over or under .5 degrees of the targeted temperature.
Lastly, this machine truly is a beauty. This is the only line that really mimics a traditional Italian espresso machine. La Marzocco espresso machines truly marry technology with class, and we highly recommend it here at ILBA Coffee School.
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