Frans Goddijn and I are reviewing the La Marzocco Linea Mini this week (to be published in an upcoming issue of KTC magazine) and here we extract a first espresso, using the double basket included with the machine, the heavy double spout portafilter, the LM tamper that comes with the machine. Also using the Acaia scales and a Compak grinder. Monitoring the group temp which is very stable around 83ºC after we set the extraction temp on 93ºC using a small mechanical wheel on the top left of the machine. The roast profile shown briefly during grinding is made by the free Artisan roast control & logging software supported and developed by Marko Luther.
This post was first published on kostverlorenvaart.nl.