i_am_miguel Senior Member Joined: 15 May 2003 Posts: 39 Location: GTA Expertise: I like coffee
Espresso: yes please Grinder: i got that too
Posted Sun Oct 7, 2012, 8:41am Subject: Occasional charity fundraiser
Hi everyone...my wife asked me an interesting question. We are heavily involved in a charity and have fundraisers on a regular basis. She asked if I could make espresso and pretty lattes at them next year. I have a quickmill silvano and k3 grinder. I am guessing 100 coffees in a 2 hour period. If it is only 2-3a time a year should i sell my silvano and upgrade or do you think I'd be fine since it isn't on a regular basis. Any silvano owners out there ever try this?
CoffeeMills Senior Member Joined: 21 Feb 2012 Posts: 32 Location: USA, Canada Expertise: Professional
Espresso: la Pavoni Professional Grinder: Mazzer Mini Drip: Gravity Cone Roaster: 49TH //
Posted Sun Oct 7, 2012, 9:17am Subject: Re: Occasional charity fundraiser
The QM Silvano is equipped with two vibration pumps and thermo fuses. These pumps will overheat under high demand such as 50 shots / hour. So near the 20th latte, the pumps shut down for cooling. A commercial espresso machine with rotary vane pump is more efficient for high demand. These pumps come in 110V and 220V ac power. My 2 cents - Ranccilio Vivaldi S1 dual boiler espresso machine can meet high volume demand with ease.
Continue using QM under high demand with a one minute break between each drink. This should be enough time to cool down pumps.
Posted Sun Oct 7, 2012, 9:20am Subject: Re: Occasional charity fundraiser
So, with 100 drinks over 2 hours, that's roughly one shot every 1:20. Figure grinding time, prep time and extraction time, then figure out how long it takes the Silvano to cycle from brew to steam and back for milk drinks (which, unless the crowd are pretty hardcore, will be the bulk of your drinks) then time yourself making 4 back to back lattes. I don't think it's even vaguely possible. A good plumbed-in, single-group HX machine would be hard pressed to keep up. Not to mention a barista who's not used to dealing with a rush.
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