JasonBrandtLewis Senior Member Joined: 9 Dec 2005 Posts: 6,257 Location: Berkeley, CA Expertise: I live coffee
Espresso: Elektra T1 - La Valentina -... Grinder: Mahlkönig K30 Vario -... Vac Pot: Yama 5-cup Drip: CCD, Chemex Roaster: No, no, not another...
Posted Mon Sep 16, 2013, 10:47am Subject: Re: Ideal espresso corner setup in your kitchen
Forgive me. It seems to me that you are over-engineering a mousetrap . . . you are jumping from a Gaggia Evolution (one step above a "household appliance," but an SBDU nonetheless) to now talking about getting a full-blown commercial machine capable of producing 100+ drinks an hour -- that is a huge leap to make!
Don't misunderstand: I have an Elektra T1 commercial HX in my home. Is is overkill for the 4-6 drinks I make every day? Absolutely! Would I trade it in for anything else? Not a chance . . . I have a Mahlkönig K30 Vario grinder, capable of 120+ doubles per hour. Is it overkill? Again, absolutely! But I wouldn't trade it in for another grinder, either.
But I've also been making espresso at home since the 1970s, and worked my way into this insanity.
The larger the boiler, the more steam capacity you have, and since you seem to interested in lattes and cappuccinos only, rather than straight shots of espresso, steaming capacity becomes even more important. The Elektra T1 has a 6.0L boiler and I've never run out of steam at any party we've had It's also much, MUCH less than the $7,000 price tag you seem to be batting around. Look here: it's $2,995.
As for the 20A circuit, that's very easy to add. An electrician can due it in under an hour (roughly).
The most difficult thing about "temp surfing" is explaining it. To actually do it is VERY simple . . .
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,312 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Mon Sep 16, 2013, 11:42am Subject: Re: Ideal espresso corner setup in your kitchen
Jason and I have a lot of the same things in common. The love for commercial and WAY OVERKILL are also among them.
There are a "few" choices to look at when the top end is the Elektra. T1 in your budget!
I now have 2 commercial single group machines. My ECM which has been my work horse for years, all day, every day. Never an issue other than normal maint. The other, a LaCimboli M32 Bistro that I just picked up. I am still working my way through this machine. It came from an auction and was represented as working but in truth, it MAY have been a parts donor machine to keep others in service. Then again, it just may have had a tough life. Both have a 2.5l boiler and both would keep you happy, very happy for a long time.
While they do not have that swimming pool sized boiler of the T1, the supply of steam is NEARLY endless.
What I am trying to say I guess, is that there are a lot of commercial machines in the market place at half the cost of the T1 and will do much much more than you could ever want in a home. Would I like a T1 YOU BET! Do you need to aim that high for years of dedicated service in the home, no.
Posted Mon Sep 16, 2013, 1:53pm Subject: Re: Ideal espresso corner setup in your kitchen
If your outlets take the standard 2 prong plugs, then those are for 15 amp requirements. Now, you may still have 20amp or higher rated Romex cables supplying them. Easy to look in your circuit breaker box and see what the breakers are rated at. If you have 20 amp breakers, it should be a simple matter of changing out the outlet to receive the 20amp plug. However, you need to make sure that your machine doesn't require a dedicated outlet, and also see what else is on that same circuit. If in doubt, consult a professional, licensed electrician.
. Always remember the most important thing is what ends up in your cup!
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