Join us December 5th at 10:30am in our Seattle lab as we welcome Buna, a Mexico City-based coffee roaster. We began working with Buna in 2013 when they began to offer La Marzocco equipment to their customers. In September, Kent Bakke and Ryan Willbur traveled to Mexico City to attend Mexico’s ExpoCafe trade show and to get to know the team at Buna.
Mexico City is full of great food, rich history, and wonderful people. The culinary scene in Mexico City is one of the most exciting in the world, however, coffee culture within the city is still being developed. Buna is at the forefront of Mexico City’s coffee culture, and is working hard to show the people of Mexico City just how good coffee can be.
One of the challenges inherent in being a Mexico-based roaster is that there are significant restrictions on importing green coffee. Buna has risen to the challenge of working with only coffees from Mexico, and has found unique and creative ways to build an interesting, diverse menu that includes blends with complexity rivaling those of roasters with access to green coffee from anywhere.
Join us December 5th as we host Lalo Perez Varona, one of Buna’s founding partners. Lalo will share the story of Buna and how their business came to be. Learn more about the coffee culture of Mexico, the challenges that one faces when opening a business in a coffee producing country, and to taste some delicious coffee and espresso.
Every Monday our team gathers in our lab in Seattle to do a quick roundtable to hear what team members have going on for the week: a rundown of orders that are being prepared for shipment; updates on partners or customers who might be visiting the lab; to hear quick recaps after team members have been out in the field or at various events. It’s also a chance for us to connect as a team of people who work together: at these meetings we’ve heard engagement announcements, baby announcements, movie reviews, athletic achievements, recaps of camping adventures, shout-outs, and (since many on our logistics team are also musicians) the occasional serenade. This week, we heard about people’s plans to take a little break to gather with family and friends, and give thanks.
So we thought it was also appropriate to pause and thank you, too. Thanks for being part of what La Marzocco is. For your partnership, for encouraging and inspiring us to serve you better, for telling the La Marzocco story, for letting us be part of your story.
We’ll be taking a bit of time off this week; our Seattle office (and our solutions call center) will be closed on Thursday and Friday in observance of Thanksgiving. We wish you a wonderful holiday, and we look forward to being back in the office to work on your behalf next week.
When we’re back, we’ll also begin preparing for one of our favorite events of the year: our annual Holiday Blend Cupping and donation drive, to take place December 12th. We look forward to receiving and showcasing coffees from our partners around North America, and collecting donations in support of our local food bank. If you plan to attend, you can get a head start on collecting a few items to contribute: wish list.
Today we are pleased to announce La Marzocco Home, a new business unit operating from the La Marzocco Seattle office, serving customers in the United States.
La Marzocco Home launches today with www.lamarzoccohome.com, a unique digital destination and online store that allows the home barista to configure his or her own La Marzocco GS3 espresso machine with specialized design features, add accessories, learn about the history of espresso, and take online courses.
Over recent years, we have observed an increase in interest and enthusiasm for the La Marzocco brand among coffee enthusiasts and people wanting to prepare great espresso at home. La Marzocco Home is meant to be a destination for these enthusiasts, where they can engage directly with La Marzocco, learn the story of the company, and delve into the world of espresso theory and technique.
We feel that La Marzocco Home will be a great resource for current owners of the La Marzocco GS3, and for those who dream of one day having one in their kitchen.
Custom options for GS3s sold through La Marzocco Home include matte black body panels, wood accents, and glass side panels. In addition to custom and standard GS3 configurations, La Marzocco Home also offers Mazzer espresso grinders, barista tools, and La Marzocco designed accessories.
Take a spin through the site, configure your ideal GS3, and let us know what you think!
We’ve always been fans of the Swift grinder. When we designed the Swift Grinder some 15 years ago, our goal was to design a grinder that would prepare the same espresso again and again. Since we released the Vulcano Swift in the last year, we’ve been ecstatic about the pairing of the La Marzocco Swift espresso preparation system and Mazzer grinding technology. What makes this new grinder shine so much is how consistent the dose of the coffee really is.
To see just how much better this grinder performs, we put the three versions of the Vulcano side by side. We gave a barista 10 minutes to load as many portafilters as they could, checking each one for accuracy of dose. The barista did not actually make any coffee, but they did prepare each espresso as if they were creating coffee for customers.
Watch the video below to see just how well the Vulcano Swift handles compared to using a traditional doser, or an on-demand grinder.
What makes the Vulcano Swift work so well, are the mechanics used in its espresso preparation. You see, the dose of the Vulcano Swift is set by volume, and not by time. If you have ever had to grind a pound of coffee for a customer in a retail setting, it’s easy to see how grinding for French press (coarser) takes less time than grinding for espresso (finer). With on-demand espresso grinders, the same applies. So, when you change the grind setting from coarse to fine, but you grind for the same amount of time, the dose of coffee going into the portafilter is reduced. If the grind setting is moved from fine to coarse, the dose will increase.
When using the Vulcano Swift, a rotating impeller gently packs the coffee from the bottom of the basket to the top. As coffee fills the basket, the impeller spirals up. When the set volume of coffee has been reached in the basket, the impeller triggers a contact switch, stopping the grinding process. Though the grind mind change from coarse to fine, the volume within the basket remains the same, delivering a much more consistent dose.
The Vulcano Swift is now available to order. It is available to demo in our Seattle showroom.
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