LaMarzocco GS3

Hi:

I'm extremely priveleged to be one of the folks testing and evaluating
the new LaMarzocco GS3. It arrived yesterday and I now have it set up
and running in debasement. I plan to offer different information than
that being presented by Mark and Chris in light of my particular
situation, which is that the GS3 is sitting opposite my
well-characterized, PID-controlled 2-group Linea 2AV. Both machines
are being fed from the same grinder, which is a conical-burr Mazzer
Kony. Both machines are gonna get the same coffee from the same
roster, roasted on the same day in the same batch. Both machines are
being measured by the same instrumentation and will be set up
identically wrt to performance comparisons.

I'll publish data of interest after it has been cleared by Bill
Crossland to do so. We should all thank Bill for sticking his neck out
to make this thing. It promises to be very cool!!! Excuse me while I
blush and gush.

I invite folks in the local area (Hey Nick - wanna come up?) to call me
if they have interest in this thing. Pending Bill Crossland's OK on
folks spewing and drooling on it, perhaps I'll set up a day during
which people can come over and make a mess out of our basement - the
headquarters of Espresso Research, LLC (seems like a good time to
mentioned that I started a small company and turned sort of second job
pro).

So far things have gone like this:

I called Bill Crossland and we marveled at the speed at which it got
here. Bill gave me preliminary instructions. I uncrated the thing
last night and lifted it onto the counter. It weighs a lot. I'm glad
I've been working out. I failed to get it to power up because the
power switch, although on the bottom right, is not the bottom right on
the keypad. In fact, it's really on the bottom right - of the machine
base. Silly me. Autofill worked correctly. Group got bled.
Temperature up to 201.5 displayed in the GS3's readout. Checked
dynamic brew pressure and made equal to the Linea's (I have a cool tool
for doing so). Checked brew temperature with a You NO Hoo deevice.
Brewed two shots. The first one required a grinder adjustment finer
than required for the Linea. I'm guessing that this is because the
pressure buildup is slower on the GS3 compared to an auto Linea and the
coffee doesn't get slammed with water. Second shot - much closer to
right in terms of grind fineness but not yet perfect. By my
thermofilter, experience with the Linea with this particular coffee,
and my taste buds, the temperature needs to go up. I need a
conversation with Bill to learn my way around the keypad to accomplish
this. I will say that the viscosity and mouthfeel of shot number two
has me thinking that this is gonna be a very interesting time.

My intention is to post results to alt.coffee for reasons of archiving
and because this is the place for it dammit. Dan Kehn at Homebarrista
wants me to post there, so the same info is gonna get cross-posted.
Dan's site has the advantage of enabling me to post graphs easily,
which I will do if Bill gives the OK to do so.

Phone is three zero one three six eight three seven eight nine. Email
stuff to Espresso Research at gscace at earthlink dot net. Espresso
Reserch stuff should NOT be emailed to my nist dot gov address as it is
a violation of US Gov policy to run a private business from government
computers, something that I've got to be quite vigilant about. However
general coffee stuff is fine to go there.

-Greg

.

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