During our recent field trip to Nuova Distribution, the US arm of Nuova Simonelli, we had the opportunity to interview one of their master technicians, Ryan, on the ins and outs of the uber-sophisticated Talento commercial superautomatic espresso machine.
As a follow-up to Brandon’s comprehensive review and demonstration video, Ryan speaks to the design approach and methodology that makes the Talento such an excellent choice for certain commercial environments. With a high level of control on the part of the administrator and extensive troubleshooting tools for techs, the Talento is designed to provide worry-free espresso based drinks in environments that may not be conducive to lengthy barista training.
He also shares with us the technical decisions behind elements of the machine’s design, specifically around the brew group functionality, and then dives deeply into guiding us through the machine’s internal menu — how to program it, the different options and settings available, what each sub-menu is designed to do and more!
If, after watching Brandon’s video review, you wanted more detail on the Talento, this video is right up your alley. And if you want even more info on or want to discuss whether or not this machine is the right fit for your business, contact us!
Field Trip: Nuova Simonelli Talento Overview with Ryan
While there are several superautomatic espresso machines designed for home use, there is a relatively smaller selection in the commercial space. If your business requires exceptional ease of use and consistency, yet cannot support lengthy barista training, then a machine like the Nuova Simonelli Talento is well worth your consideration.
How does it differ from its residential-oriented counterparts? Like most commercial machines, it comes down to the robustness and quality of the components used to build it. Commercial-grade equipment is designed specifically for high volume wear-and-tear, so you can rely on it to consistently create what may be your business’ most important product. Some environments like large hotels with room service, high school cafeterias or even fast food restaurants lend themselves better to a superautomatic because, with little training on part of the operator, tasty espresso-based drinks can be crafted to order.
In addition to its exceptional build quality, the Nuova Simonelli Talento also features sophisticated programming for up to twenty different types of drinks and the option of using a one-touch cappuccino function or an automatic steam wand. During our field trip to Nuova Simonelli’s US headquarters, Brandon dove deep into this sophisticated superauto! Check out his full review and demonstration in this comprehensive video.
Crew Review: Nuova Simonelli Talento Commercial Superautomatic Espresso Machine
While sophisticated temperature control and experimenting with how different brew temps affect the flavor of coffee was born in the world of Third Wave coffee, more and more cafes are getting in on the fun lately. Nuova Simonelli designed their Aurelia 2 T3 commercial espresso machine to meet this need. Combining their well-known commitment to excellent build quality, ergonomic design and intuitive functionality, they’ve designed the T3 version of their popular Aurelia 2 series of machines with independent brew boilers and separate temperature control.
By using a combination of heat exchange and multiple boiler technology, each brew head on the T3 (from two to four) will produce a very consistent shot. You can program each of them for different temperatures, allowing you to brew coffees in different ways without having to adjust your machine in the process. As this is targeted toward higher end specialty coffee businesses, it is currently only available in a semi-automatic configuration — Nuova Simonelli is assuming that you and your baristas will want to be actively involved in your shot extraction!
To learn more about the Aurelia 2 T3, we visited Nuova Simonelli’s US headquarters in Ferndale, WA, and took one out for a test drive. In this comprehensive review video, Brandon guides us through the T3’s tech specs, functionality and design, then demonstrates how to make a latte.
These machines are designed for very high volume businesses, so if you’re in the market for something that affords you sophisticated customization yet can also keep up with your busiest rush, the Aurelia 2 T3 is well worth your consideration.
Crew Review: Nuova Simonelli Aurelia 2 T3 – Commercial Espresso Machine
While we’ve reviewed other Nuova Simonelli commercial-class coffee grinders like the MDX and Eureka, we had never had the opportunity to spend quality time with the oft-mentioned Mythos. So when we visited Nuova Simonelli’s US headquarters in Ferndale, WA, we couldn’t wait to get our paws on one — let alone three!
Currently, the Mythos has a couple of variations that will soon evolve into three distinct models: The Basic, the Plus and the ClimaPro. The Basic is a straightforward dosing grinder that has an expansive bean hopper, programmable dosing functionality and the Mythos’ unique vertically-aligned burr set. The Plus has everything the Basic does, but adds a mechanical tamper to the mix. Finally, the ClimaPro features a smaller profile and a heating element in the dosing chute, which maintains a consistent temperature and, therefore, grind consistency amidst ambient temperature changes.
Watch as Brandon guides us through these three grinders, showing us how they work and compare with each other. He also talks about which type of business would benefit more from each of these styles of Mythos grinders, so you’ll be able to select the right model for your coffee-oriented business.
If you’d like to learn more about these specific models or pre-order a model, please contact Brandon and he can work with you to do so.
When you’re dropping a couple thousand bucks on an espresso machine, your choices generally involve models with a more luxe approach to style and design, replete with commercial-grade components and sophisticated functionality. But beneath the heavy use of polished stainless steel and chrome-plated brass, these prosumer-class espresso machines feature different technical specifications that speak to the specific manufacturer’s method of getting to the same goal: You, making excellent espresso-based drinks for everyone you know.
And because you know we have a deep, abiding love for a grudge match, we’re pitting two more pieces of coffee gear against each other, for fun and profit! In the left corner, we have the Livia G4 Auto with PID by Pasquini and, in the right, we have a Nuova Simonelli Musica. While these are two Italian heat exchange espresso machines with commercial-class build quality, they have some pretty big functional differences.
First, the Livia G4 is available in a few configurations (semi-auto, semi-auto with PID and auto with PID) while the Musica is a simple, straightforward heat exchange with no temperature control options. Next, the Musica has proprietary brew head temperature regulation that produces some of the best no fuss, no muss espresso shots we’ve ever had, yet the Livia G4’s unique internal technical design (on the auto, its heat exchange is controlled by a PID and a thermoblock at the brew head maintains a consistent brew temp) means that you can play with how different brew temperatures affect your coffee. Finally, the Livia’s steam functionality, while strong, is a little more tame than what the Musica produces, giving it an edge to folks that are learning how to steam and texture milk.
Want to learn more about these two espresso machines? Watch as Teri gives us functional overview, then shows us how they compare, performance-wise.
SCG Compares: Pasquini Livia G4 v. Nuova Simonelli Musica Espresso Machines
Caring for your Nuova Simonelli MDX is an essential element of producing excellent espresso, and it’s easier than you think! The MDX features a burr configuration that adjusts the bottom burr instead of the top during calibration, so cleaning it doesn’t mean you’ll need to completely dial in your grinder again. It also has a super simple method for removing the front doser chamber for cleaning, so you can also keep this area in tip-top condition.
In addition to regularly running a product like Grindz through it, you should completely disassemble, clean and then reassemble the Nuova Simonelli MDX every so often to ensure optimal performance. The frequency of this is dictated a bit by how busy your cafe is — many businesses do this weekly, while others do it monthly. You’ll know which is the best schedule for your coffee shop once you start doing it regularly and can gauge how much coffee is building up in the burr chamber.
Recommended tools include a vacuum of some sort and a firm-bristled brush, like the Grindminder; other than that, a little soap and water for the bean hopper and doser chamber keeps everything squeaky clean. For guidance on this procedure and tips on how to care for the grinder once you’ve taken it apart, watch Brandon’s in depth video.
Tech Tip: How to Clean the Nuova Simonelli MDX Coffee Grinder
When we first met the Nuova Simonelli MDX a few years ago, it seemed to fall into the same class as other similarly sized commercial-grade grinders did: It ground coffee quickly, uniformly and easily, so that you could extract a shot of espresso in under a minute from start to finish. But as we got to know it a bit better, we found that some its unique features made it a particularly learned choice for coffee connoisseurs and crafters alike.
First, unlike other grinders that keep the bottom burr stationary and move the top burr up and down during calibration, the Nuova Simonelli MDX does the opposite. The top burr remains stationary while the bottom adjusts up and down during calibration. This means that when you remove the top burr during cleaning, you don’t lose your grind setting and post-cleaning dial-in is a snap.
Next, the adjustment mechanism on the MDX is pretty tight: A smooth moving knob on top of the grinder versus a sometimes-jerky adjustment collar. It’s super simple to dial in the grind using the knob, leaving very little guesswork around where your grind setting is.
Other than that, though, it’s a fairly standard mid-sized commercial grinder — removable bean hopper, stainless steel flat burrs with a ~1100lb. bean lifetime, front doser chamber to capture ground coffee on the fly. In Brandon’s crew review video, he goes over all the Nuova Simonelli MDX’s features and specs, then demonstrates its grind consistency and performance.
Does your Saeco Via Venezia need to be repaired but you don’t have a repair center in your area? Did you try on a DeLonghi Magnifica for size and it didn’t quite fit? Will that Rocket Espresso R58 see more action at your vacation home? Regardless of your reason for shipping your espresso machine — repair, return or simple transit — ensuring that it’s packed properly to limit damage is key.
In this series of videos, we asked a member of our shipping crew, Spencer, to guide us through the best practices for three general styles of espresso machines: Small (under 35lbs), large (over 35lbs) and superautomatics (watch those drip trays!). Check out the video that most closely matches your style of machine to learn how the pros do it.
Episode One: Packing a Small (Under 35lbs) Espresso Machine
Episode Two: Packing a Large (Over 35lbs) Espresso Machine
Episode Three: Packing a Superautomatic Espresso Machine
It’s time to dive into the care and maintenance of a couple of the Nuova Simonelli grinders that we carry. While you’re probably running Grindz through your grinder on a regular basis, this is great maintenance to perform at least a couple of times per year.
First, we take on the MCI. This grinder is so fabulous because it delivers high quality, commercial-grade grinding functionality in a super petite package — perfect for home espresso setups where space might be an issue. You can pair it with our prosumer level espresso machines and dial it in finitely, producing rich and delicious espresso.
One of the coolest things about this particular grinder is that, like its larger commercial-grade counterparts, the burr adjustment is managed by moving the lower burr up and down. What does that mean for you? Well, unlike a Mazzer or a Compak, you won’t lose your grind calibration when you take apart the burrs for cleaning — righteous, no? Watch as Gail shows us how to take apart the MCI and then guides us through best practice in terms of regular cleaning and maintenance.
Next, we get into the Grinta. One of the more popular home grinders that we carry, the Grinta provides you with excellent grind functionality and simple features for a great price. One trick when cleaning it, however, is that the top burr is attached to the adjustment collar and the hopper, so you need to take care with removing a few extra screws in order to clean the hopper without risking unwanted moisture on your burrs. And, unlike the MCI, the Grinta will lose its calibration as you unscrew the top burr, so you will need to dial it again once it’s been sufficiently cleaned.
Check out the process of taking it apart, cleaning it and putting it back together again in this how-to video.
One of the coolest things we do here at SCG is help others get the equipment they need to start the businesses of their dreams. Recently, we headed out on a field trip to the labor of love of mother and daughter team Natasha and Cecile: The Cederberg Tea House, located in the heart of Seattle’s Queen Anne neighborhood. With a unique rooibos tea latte preparation and delicious treats, these gals are focused on bringing a little bit of South African culture to damp Seattle.
Before they were fully open, we wanted to learn more about their experiences with starting their new business. What did they enjoy the most? What was the most difficult part of it? What do they know now that they wish they knew when they started out? Hear their story and watch Natasha craft us a delicious rooibos tea latte using a Nuova Simonelli Appia espresso machine.
Part One: Natasha and Cecile share their startup experiences