Espresso Machines: Which is better Nuova Simonelli or La Marzocco
I want to open a shop and I would like some advice about which machines people think are the best. I would like a 3group and cost is not an issue.
Replies to This Discussion
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Permalink Reply by nik orosi on
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la marzocco has probably the best guide how to fix, take care etc...you will get one with new order of any of marzoccos...
as for suggestions, the hardest is; find real baristas (and loyal)...and dont go for brands of coffee, go for quality coffee...
and, this one is a bit hard; dont listen to others, follow your instinct...we all want you the best but we dont know what you want and with our help, sometimes you will lose your path cos having to many ideas around your one...wish you the best, take care of coffee first, than machine (so you have one now), grinder, extras...no one will care more if you have gold cups if inside is just something brown...
Jessica Jane Daiger said:Thanks for all your feedback. So la marzocco is what I thought I wanted anyway. So what else do I need to know about the machine? How can I find out about how they work exactly I want to be able to fix it if I have an issue. Also Do any of you have suggestions about owning a shop; maybe some things that I probably would not even think of but will probably run into while starting?
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Permalink Reply by Jason Shipley on
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We have an 3 group Aurelia in our shop and a GS3 as our lab and catering machine. I have lots of time on both the La Marzoccos and the Simonelli's and more importantly I have trained many baristas on both machines. Our preference in a shop machine is the Simonelli it is easier train on and produces great espresso with much greater tolerance for differences between baristas. The Simonelli is just transparent leaving your baristas to concentrate on making great drinks. That said I love my GS3 and La Marzocco is a great company.
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Permalink Reply by Nathan Lyle Black on
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A lot of good points being made here. It seems as though the majority feels the Simonelli's are more ergonomic. I use a Linea at my shop, but have spent a fair amount of time using Aurelias. The La Marzocco PF handles feel much better in my hand than the ones on the Aurelia. I also prefer the La Marzocco steam wand knobs to the Simonelli levers. Only minor issues really.
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Permalink Reply by Mark Jackson on
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I agree we sell the Dalla Cortes and the roasters we have sold to say the espresso sings out of the machines
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nice machine, great, one of the best...but 53mm...if you dont know how to properly distribute coffee, youll have more channeling than on 58mm....and 53 in the states, i dont think so....
Ken Hall said:
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Permalink Reply by Stickman on
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Good luck with your project, Jessica. If price isn't an issue then you can buy my Marzocco for one meellion dollars...I've used many machines and I really prefer my little 2 group Marzocco to any I've tried. Comfort is probably why. I think you should consider going with as manual a machine as possible so that you don't learn to cut corners.
Regarding other things to consider: go and sit at the Machiatto bar in a busy espresso bar and watch the baristas move around. See where you might want to put equipment. Ask the baristas where they would like things, which side should your fridges hinge...Function. If you're as busy as we hope you will be then ergonomics and workflow will be huge. There are SO many things I would change for my next remodel!
Good luck!
Jessica Jane Daiger said:Thanks for all your feedback. So la marzocco is what I thought I wanted anyway. So what else do I need to know about the machine? How can I find out about how they work exactly I want to be able to fix it if I have an issue. Also Do any of you have suggestions about owning a shop; maybe some things that I probably would not even think of but will probably run into while starting?
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Permalink Reply by Bill Warnock on
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by impeccable do you mean they close at 4 pm on friday and you need an answer on sat morning?
Joe Marrocco said:Both companies make comparable machines. Which machines were you looking at from each company? La Marzocco just came out with a brand new machine that is supposed to be amazing. Nuova has impecable customer service though. Also, if cost is not an issue, you should check out Synesso.
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or you could wait pray and do a dance for a slayer!!!
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Permalink Reply by Shadow on
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I simply don't agree with those that think dual boiler machines are superior to HX. The logic NS had when they created the Aurelia (and other machines in their lineup I'm assuming) was to have one large single boiler with one large heating element for less circuitry, parts, etc. to fail compared to what is in the dual boiler machines. I have personally used a LaMarzocco Linea and an FB/80. Both were impressive for sure, but I highly favor what my Aurelia does for me compared to both of those. The design and function that went into the Aurelia is astonishing. The lever steam wands give so much more precise control over those LM valves that have a fair amount of play in them. The Aurelia has fantastic temperature stability whether you're doing 2 doubles every 30 seconds or every 30 minutes..... Also the 2 piece groups on the Aurelia gives great access for cleaning, changing out gaskets, replacing the lower part of the group if the need ever arises. Just can't say enough about it. Later!
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Permalink Reply by Mike Cannon on
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La Marzocco is my winner, hands down. Dedicated boilers to each group head gives you far more options when playing with extraction temps and the paddles are another tool of manipulation. Nuova Simonelli makes fine machines, a good tool, but they are not the future of the industry.
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Permalink Reply by Dr. Joseph John on
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If you are considering a 3-group machine, and cost is no issue, I would recommend two 2-group machines, instead.
First of all, in a 3-group machine, the middle group is virtually unusable when the other two groups are being used. There just isn't enough space for a barista to work in there, if other baristi are using the outer groups.
With a single 3-group machine, you are still susceptible to too many single point failures. As some one already pointed out recently, on another topic on this board, if your espresso machine is down, you are virtually out of business. With two 2-group machines, there are no machine related single point failures to cripple you.
You can arrange your machines on the counter with all the grinders in between the two espresso machines.
It is not uncommon in heat exchange machine to over size the boiler to minimize the temperature fluctuations in brew water, thus the use of 3-group machines when a 2-group machine can handle the traffic. No such consideration is necessary for a double boiler machine.
I will be happy to put you in touch with one of our customers who started planning for a 3-group machine and then switched to two 2-group machines. You can see what their experience has been. If you are interested, send me an e-mail.
Good Luck.
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