I remember having some pretty neat pucks after using my moka pot and recall that the steam pressure of that thing is basically equal to the 3 bar pre-infusion that this thing does so I was wondering: Has anyone ever tried pulling a shot where you barely tamp the thing and simply let the pre-infusion form the puck before doing the full 9 bars?
I remember having some pretty neat pucks after using my moka pot and recall that the steam pressure of that thing is basically equal to the 3 bar pre-infusion that this thing does so I was wondering: Has anyone ever tried pulling a shot where you barely tamp the thing and simply let the pre-infusion form the puck before doing the full 9 bars?
Hi Guys, I didn´t see any hint that the machine was connected to the water line. So I either missed some fundamentals about the GS/3 paddle or you simply did some pressure magic here. If it´s the latter you could be making some serious money ;-) Cheers from Munich!!
@SeattleCoffeeGear Kat, are you saying you got approx 3bar pressure out of the internal water reservoir WITHOUT the machine being plumbed into main water line?! How did you do that? Please see my comment regarding making dollars with it...
How does this differ from the Slayer? Is pressure profiling the same on the Marzocco's brew head? This design looks very similar to the Slayer, especially the steam wand.
@Warrenff5 It doesn't; and you can control the pressure a bit more on the GS/3 if you plumb it in. Currently, the Slayer and the GS/3 both have basically just the 3 bar pre-infusion and then the 9 bar extraction pressure; no real 'profiling' -- the new Strata does have that, however. - Kat
I really enjoy your crew reviews, but this was a very short when compared to your other reviews. Would it be possible to do a more in depth crew review. I'd like to know more about setting the pid, any other control panel features, how to plumb it in, and if possible, a look inside!
It would also be great if you had the automatic version to compare as well. But you probably don't want to invest in showcasing both models. Just having the one on display is pretty awesome! :-)
@WaterBarleyHopsYeast Yes - the store opened, so we had to cut it off to help a slew of customers! We wanted to get our initial assessment out there, though, and will certainly follow it up with more as we play with it more. We do this often with newer machines -- a lot of our crew reviews are on machines we've had around for a long time and know their ins & outs as a result. And I don't think we'll have two of these side by side ;) Thanks for your feedback! - Kat
i noticed Gail using the paddle group for a pre-infusion of the shot. then showing the machine's water tank. that could be confusing to some because the pre-infusion pressure is determined by the line pressure, rendering the paddle "useless" unless the machine is plumbed in. the semi-auto's pre-infusion doesn't work the same way, so it doesn't matter what water source you use for those wondering. thanks for sharing though. cheers.
@SeattleCoffeeGear To clarify, on reservoir it uses the pressure of the steam-boiler to push the water through the coffee puck. The implications of that are that you are limited to steam pressure (usually in the neighborhood of 1.7bar) and that there might be some temperature creep with that.
When plumbed in, it relies on line pressure; typically 3 bar.
We should note that the maestros at Slayer occasionally pre-infuse with great results at less than 2 bar. - Craig
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I remember having some pretty neat pucks after using my moka pot and recall that the steam pressure of that thing is basically equal to the 3 bar pre-infusion that this thing does so I was wondering: Has anyone ever tried pulling a shot where you barely tamp the thing and simply let the pre-infusion form the puck before doing the full 9 bars?
mark2500 4 days ago
I remember having some pretty neat pucks after using my moka pot and recall that the steam pressure of that thing is basically equal to the 3 bar pre-infusion that this thing does so I was wondering: Has anyone ever tried pulling a shot where you barely tamp the thing and simply let the pre-infusion form the puck before doing the full 9 bars?
mark2500 4 days ago
Hi Guys, I didn´t see any hint that the machine was connected to the water line. So I either missed some fundamentals about the GS/3 paddle or you simply did some pressure magic here. If it´s the latter you could be making some serious money ;-) Cheers from Munich!!
Bifteki500 3 weeks ago
@Bifteki500 This was with the internal water reservoir and the base pressure opening that paddle half way is about 3 BARs. - Kat
SeattleCoffeeGear 3 weeks ago
@SeattleCoffeeGear Kat, are you saying you got approx 3bar pressure out of the internal water reservoir WITHOUT the machine being plumbed into main water line?! How did you do that? Please see my comment regarding making dollars with it...
Bifteki500 3 weeks ago
@Bifteki500 According to the techs @ LM, this is the basic spec on this machine without being plumbed in. You can ask them how they did it ;) - Kat
SeattleCoffeeGear 3 weeks ago
I like that cup - which one is it?
ehgz1 4 months ago
@ehgz1 Just one that we picked up from the restaurant supply, nothing fancy :) - Kat
SeattleCoffeeGear 4 months ago
If I win lotto, I'll buy a GS/3. Until then, I'll stick with my Evoluzione ;)
coffeefusion 5 months ago
@coffeefusion Well at least your backup machine still rocks hard :) - Kat
SeattleCoffeeGear 5 months ago
Buena máquina
dainosor90 6 months ago
@dainosor90 Agreed - Kat
SeattleCoffeeGear 6 months ago
I want a Speedster =P
rcdrvrrc7 1 year ago
@rcdrvrrc7 You should get one! We've heard they're lovely. - Kat
SeattleCoffeeGear 1 year ago
How does this differ from the Slayer? Is pressure profiling the same on the Marzocco's brew head? This design looks very similar to the Slayer, especially the steam wand.
Warrenff5 1 year ago
@Warrenff5 It doesn't; and you can control the pressure a bit more on the GS/3 if you plumb it in. Currently, the Slayer and the GS/3 both have basically just the 3 bar pre-infusion and then the 9 bar extraction pressure; no real 'profiling' -- the new Strata does have that, however. - Kat
SeattleCoffeeGear 1 year ago
@SeattleCoffeeGear Does that mean that pre-infusion with machines like the Giotto don't have the 3 bars of pressure like these guys?
mark2500 1 month ago
@mark2500 In general, I would say yes; pre-infusion is going to have some level of pressure but it will likely vary depending on machine. - Kat
SeattleCoffeeGear 1 month ago
I know a guy, who forgot to clean the driptray of his espresso machine, before he went on vacation. When he came back, it was green :)
Diffrentjamsith 1 year ago
@Diffrentjamsith ijole! Yeah, we have seen some crazy drip trays on our repair center ;) - Kat
SeattleCoffeeGear 1 year ago
I really enjoy your crew reviews, but this was a very short when compared to your other reviews. Would it be possible to do a more in depth crew review. I'd like to know more about setting the pid, any other control panel features, how to plumb it in, and if possible, a look inside!
It would also be great if you had the automatic version to compare as well. But you probably don't want to invest in showcasing both models. Just having the one on display is pretty awesome! :-)
Cheers!
WaterBarleyHopsYeast 1 year ago
@WaterBarleyHopsYeast Yes - the store opened, so we had to cut it off to help a slew of customers! We wanted to get our initial assessment out there, though, and will certainly follow it up with more as we play with it more. We do this often with newer machines -- a lot of our crew reviews are on machines we've had around for a long time and know their ins & outs as a result. And I don't think we'll have two of these side by side ;) Thanks for your feedback! - Kat
SeattleCoffeeGear 1 year ago
i noticed Gail using the paddle group for a pre-infusion of the shot. then showing the machine's water tank. that could be confusing to some because the pre-infusion pressure is determined by the line pressure, rendering the paddle "useless" unless the machine is plumbed in. the semi-auto's pre-infusion doesn't work the same way, so it doesn't matter what water source you use for those wondering. thanks for sharing though. cheers.
modernman208 1 year ago
@modernman208 Well, it's not useless, as it will still pre-infuse water-wise, even though there is no pressure element to it. - Kat
SeattleCoffeeGear 1 year ago
@SeattleCoffeeGear To clarify, on reservoir it uses the pressure of the steam-boiler to push the water through the coffee puck. The implications of that are that you are limited to steam pressure (usually in the neighborhood of 1.7bar) and that there might be some temperature creep with that.
When plumbed in, it relies on line pressure; typically 3 bar.
We should note that the maestros at Slayer occasionally pre-infuse with great results at less than 2 bar. - Craig
Craigo87 1 year ago
I'm packaging up my first born now ... destination SCG ... send GS/3 now. :)
winelover215 1 year ago
@winelover215 The inaugural member of our child army! ;) - Kat
SeattleCoffeeGear 1 year ago
$7K.... /sigh.
antsp1 1 year ago
@antsp1 I feel ya! :( - Kat
SeattleCoffeeGear 1 year ago
@antsp1 Nice machine, but as you say, way too expensive. The Vivaldis are almost as good at 1/3 the price.
Endo789 1 year ago