What is so good about La Marzocco?
Yes, la marzocco machines (and other high-end commercial espresso units) come with a steep price tag. But that cost encompasses unparalleled craftsmanship, durability under relentless use, and the kind of temperature and pressure stability that transforms each shot of espresso into an art form. What makes la marzocco espresso machines expensive? La marzocco machines aren’t just built—they’re crafted. They maintain perfect temperature and pressure to pull consistently amazing shots. This level of precision requires intricate engineering and expert craftsmanship.
Why is La Marzocco so good?
Technological Sophistication: High-performance pumps, advanced thermostats, and pressure profiling systems all contribute to the finely tuned process of espresso extraction. This technology aims to give baristas the power to replicate the same shot quality every time—even during the busiest rush. The Golden Rule A reliable method for judging your extraction times is by following the “Golden Rule” which states that a double shot of espresso should result in about 2-2.The 10-second rule for espresso is a general guideline that suggests a well-brewed espresso shot should take around 10 seconds to start dripping from the portafilter. However, this rule is not always accurate, as factors such as coffee roast, grind size, and machine temperature can affect the brewing time.Regarding fluid ounces alone, it would take about eight espresso shots to fill a coffee cup. However, we strongly advise against drinking that much espresso. The per-ounce caffeine concentration of espresso (63 mg) is far higher than drip coffee (about 12 mg per fluid ounce).The 30-second extraction rule suggests that a well-balanced espresso shot should take approximately 25-30 seconds to extract when using 18-20 grams of ground coffee and yielding about 30-40 milliliters of espresso.