Last week, Joe Monahan and Jack Kuo of La Marzocco were kind enough to talk with this about their new, highly-precise basket — currently dubbed the Strada (after their cutting edge pressure profiling machines). Watch as they explain the theory behind it, why they wanted to build a better basket and the calibration process itself. The goal? Increase consistency in extraction, of course! These 58mm baskets will be available shortly.
Should you calibrate your shots to a specific timing duration or should you pull them until the coffee starts to blonde? We play around with blonding using Lavazza Super Crema on the GS/3 to see how blonding affects the shot’s overall flavor.
Do you experiment with blonding? We’d love to hear your experiences — please share!
We’ve been having a ton of good, clean (we swear!) fun with the La Marzocco GS/3 lately. A few weeks back, Gail pulled such a phenomenal shot from this machine and we wondered if she could reproduce it again. Watch as she works through the basic variables of dialing in a shot: Grind, tamp and temperature.
And for those who just love little upgrades here and there, checkout La Marzocco’s version of the bottomless portafilter — our favorite so far!
We’re (almost) totally settled in and ready to show off our new digs! Please join us this Sunday, November 14th, from 12pm – 4pm at our new location (6911 216th St SW, Lynnwood WA 98036) and help us celebrate a new chapter in our story!
Gail, Kat, Jessica and Allison will be on hand to answer any questions you may have about equipment, demonstrate gear and provide any buying advice you may need — plus we’ll have a few special guest stars:
Andy & Scott from La Marzocco will be on hand, pulling shots on the GS/3 and talking about the machine. This is an excellent opportunity to learn more about La Marzocco and the GS/3.
Velton will be here with an arsenal of Hario V60 pour overs, serving up tastings of three of his favorite single origins as well as his limited edition Holiday Blend.
If you needed more of an incentive to come party with us, we’re also holding a trivia drawing with a grand prize of a $100 Seattle Coffee Gear gift certificate! Show off how much you know about our videos and you may be richly rewarded.
Should be a fun, casual and tasty get together — hope to see you Sunday!
We don’t know everything there is to know about Cuba or all the ways in which it’s residents, expatriates and members of the diaspora dig their coffee, but we do know that this sweet and strong preparation is enjoyed by friends in Miami. Gail whips up a Cuban Coffee — incorporating sugar with the coffee grounds and pulling them together — on the La Marzocco GS/3. Sweet!
If you have a pretty penny to spend on your home espresso setup, or you’re looking for a light-duty commercial machine for your business, La Marzocco’s GS/3 is a single group wonder that’s definitely worth your consideration.
Featuring dual stainless steel boilers (3.5 liter steam and 1.5 liter brew), convertible water source options, mechanical paddle brew functionality and a PID interface, the GS/3 is known to offer some of the best temperature consistency on the market.
We love its powerful steam boiler — you can easily produce silky microfoam in what seems like seconds — and the pre-infusion control that the paddle gives you. It’s also got a monstrous drip tray (into which you can install a drain kit) and a unique bottom-access 3.5 liter internal water reservoir which makes refilling easy, regardless of your overhead cabinets. We do wish the casing design was a little less industrious looking and shinier — but that’s just us. And we realize that, at nearly $7k, this piece of equipment is really priced well outside many folks’ budgets.
Other than those two minor cons, there’s not much bad to say about this machine; if you’re serious about your espresso and can justify the investment, the GS/3 is one of the best options available and worth checking out.