Vulcano Swift grinder

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.

Welcome to Seattle!

We look forward to welcoming the specialty coffee community to Seattle next week for the SCAA Expo and US Coffee Championships. Here is a sneak peek at what we have planned for the weekend – we hope you will join us!

Welcome Party

Welcome to Seattle! On Thursday April 24th, in partnership with 15 other Seattle-area coffee companies, we’re hosting a welcome bash from 8:00-12:00 at Von Trapp’s on Capitol Hill, just one mile from the convention center, following opening ceremonies for the show. Bring your SCAA badge for entrance. Stop by for food, drink, and bocce to celebrate your arrival in Seattle. More info on the event’s Facebook page.

Tradeshow Presence

Be sure to stop by our booth 3031 to see a host of roasters from around the US, as well as the newest additions to the La Marzocco USA product lineup: the La Marzocco Strada EE, the La Marzocco Vulcano Swift grinder, and the Mazzer Kold grinder. Look for details about the roasters who will be joining us for the “True Artisan Café” in a blog post next week. The tradeshow floor is open Friday and Saturday 11:00-5:30, and Sunday 11:00-4:00.

Skybridge Cafe

If you’re heading to the US Coffee Championships, be sure to visit the Skybridge Café, produced in partnership with Kalita USA, Marco, Baratza, Prima Coffee, and Global Customized Water. In addition to picking up a delicious coffee prepared by one of the roasting companies on bar, guests can receive one-on-one guidance to prepare their own espresso beverages on a fleet of customized La Marzocco GS/3 espresso machines. The Skybridge Café will be open Thursday-Saturday 8:00-5:00 and Sunday 8:00-4:00.

SCAA Lectures

Members of the La Marzocco USA team will be presenting a number of lectures at the show. Be sure to catch one or all of them:

  • Friday April 25th 9:00-10:15am, room 3A, CEO of La Marzocco International, Kent Bakke, will participate in a panel discussion on “The Evolution of Espresso Machines.”
  • Friday April 25th 10:30-11:45am, room 3A, Scott Callender, Senior Marketing Manager at La Marzocco USA will participate in a panel discussion titled “Capitalizing on Coffee at Home: Build Your Business by Supporting the Growing Interest in Specialty Coffee at Home.” Other panelists include Mark Hellweg of Clive Coffee, Nicholas Cho of Wrecking Ball Coffee Roasters, and Colby Barr of Verve Coffee Roasters.
  • Saturday April 26th 9:00-10:15, room 3A, Whitney Cornell, Marketing Director at La Marzocco USA presents “When Sparks Fly! Connecting With Your Customer, From First Impression to Lasting Relationship.”

Finally, if you have a chance to get out and about in Seattle during your stay, do stop by La Marzocco USA headquarters in the Ballard neighborhood of Seattle. Our showroom and learning lab will be open for visitors Monday-Friday 9:00-5:00 (we will not be open on Saturday or Sunday, April 26th or 27th).

We look forward to seeing you, and to a great weekend celebrating our specialty coffee community.

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