Because of my own doing, I’ve had issues with my group head dispersion (because I turn my machine off every day and use to have adifferent workflow) and have reached out to them about it. They are constantly making sure their machine is performing perfectly. These things go all the way up to Mike and it’s simply something that is unique about Mavam. Their machines are stupidly SIMPLE yet are full of tech and have everything you need to make the best in class espresso without second guessing yourself. Just using their pre infusion features, temp stability, and changing my pump pressure for a specific coffee, I’ve found I can pull better shots that I ever could on a Decent. For me personally, using this machine is not only an absolute pleasure, but it makes me a better Barista by not overthinking/over tweaking variables so much that I can never actually learn from. I’ve been pulling espresso shots for over a minute (with around 12-16 seconds of pre infusion) with super fine grinds and really lightly roasted coffee for both black and white drinks and they are an absolute game changer in terms of flavor. I believe not many machines can provide such high temperature stability both before the shot and throughout the shot, leading to incredible flavor, very high extractions, and simply an enjoyable brewing experience without the fuss. Thanks for making this video Brian and showing everyone such a great company that is founded on best in class temperature stability and paving the way for new innovations in espresso technology.
@@DemirJPNHe gave this impression because he kept looking away. Hopefully he sees these comments and rectifies that in future videos. One never knows if he was actually disinterested, or perhaps just uncomfortable with public speaking on camera. He does have a handsome head on his shoulders though vroom vroom. His machines look incredible. I want an espresso machine with the newer instant hot tech, so there is no waiting, nor wasting electricity maintaining water heat, nor heating up an already hot room. Maybe his under counter models have this?
Pick your pre infusion time (always at 2 bars pressure) (or let B.E.S.T. technology determine the time based on complete puck saturation), pick your temperature across the boiler, the heated transfer hose, and the group head heating element, set your rotary pump to the desired pressure you want, then just brew and stop based on time/weight (or volumetric setting). This kind of profiling is consistent, hassle free, and simple yet makes coffee as good as (if not better than) any other machine ime.
Because of my own doing, I’ve had issues with my group head dispersion (because I turn my machine off every day and use to have adifferent workflow) and have reached out to them about it. They are constantly making sure their machine is performing perfectly. These things go all the way up to Mike and it’s simply something that is unique about Mavam.
Their machines are stupidly SIMPLE yet are full of tech and have everything you need to make the best in class espresso without second guessing yourself.
Just using their pre infusion features, temp stability, and changing my pump pressure for a specific coffee, I’ve found I can pull better shots that I ever could on a Decent.
For me personally, using this machine is not only an absolute pleasure, but it makes me a better Barista by not overthinking/over tweaking variables so much that I can never actually learn from.
I’ve been pulling espresso shots for over a minute (with around 12-16 seconds of pre infusion) with super fine grinds and really lightly roasted coffee for both black and white drinks and they are an absolute game changer in terms of flavor. I believe not many machines can provide such high temperature stability both before the shot and throughout the shot, leading to incredible flavor, very high extractions, and simply an enjoyable brewing experience without the fuss.
Thanks for making this video Brian and showing everyone such a great company that is founded on best in class temperature stability and paving the way for new innovations in espresso technology.
You say on camera it’s your favorite machine and his face is 😑 unreal…
He’s more concerned with bragging about himself
Boy oh boy that man was CAFFEINATED
😵🤣
We all are at Expo! 😂
Ha ha ha.
15k hits big boy territory
Commercial space just hits different (to your wallet too 💸)
what is this scale on the MAVAM single group?
Cool espresso machine, however he seems disinterested in talking to you guys. I sure there was a lot going on, but not cool.
I got the same feeling, a 100% lack of interest… 🤷♂️
@@DemirJPNHe gave this impression because he kept looking away.
Hopefully he sees these comments and rectifies that in future videos.
One never knows if he was actually disinterested, or perhaps just uncomfortable with public speaking on camera.
He does have a handsome head on his shoulders though vroom vroom.
His machines look incredible. I want an espresso machine with the newer instant hot tech, so there is no waiting, nor wasting electricity maintaining water heat, nor heating up an already hot room. Maybe his under counter models have this?
Seattle tech training vid when Brian 😮
Maybe when I swing by in the summer!
You both sound over caffeinated. I turned it down to 0.5x
I had never seen a built-in espresso machine. It's very elegant.
MAVAM IS GOAT
Such great espresso machines and their team is amazing!
how does profiling works ?
Pick your pre infusion time (always at 2 bars pressure) (or let B.E.S.T. technology determine the time based on complete puck saturation), pick your temperature across the boiler, the heated transfer hose, and the group head heating element, set your rotary pump to the desired pressure you want, then just brew and stop based on time/weight (or volumetric setting).
This kind of profiling is consistent, hassle free, and simple yet makes coffee as good as (if not better than) any other machine ime.
Does it blind shake?
You can shake it while blind 😂