christianoleary Senior Member Joined: 9 Apr 2013 Posts: 7 Location: Glendale, AZ Expertise: Pro Barista
Espresso: Nuova Simonelli Mac Digit Grinder: La San Marco Drip: Bunn
Posted Mon Dec 23, 2013, 1:13am Subject: Re: La Cimbali M29 Selectron vs. Nuova Simonelli Aurelia
From my personal experience, consistency in shots depends explicitly on the experience and consistency of the barista and grinder alone. I wouldn't worry too much about either machine. I owned a La Cimbali M29. I loved everything about the machine including the durability and ease of use. I really liked the knobs and the thickness of the steam wands. It was a great overall machine, and I wish I hadn't sold it. Unfortunately it was way too big on my small coffee cart, so I sold it and purchased a single group Nuova Simonelli Mac Digit. I cant say much about the Aurelia as I have never used one, but I think either brand would be a fine purchase. From my experience with espresso machine repair, I would purchase what is easier to repair or more familiar to espresso techs in your area since you will be servicing them on a regular basis.
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 Dec 23, 2013, 7:49pm Subject: Re: La Cimbali M29 Selectron vs. Nuova Simonelli Aurelia
Hi, I don't see why you would feel one is going to be more consistent than the other, they are both volumetric dosed commercial machines, pretty much on a par with each other. I own a M32 and an ECM but not a N.S. They all are commercial machines and use many of the same parts inside. Pretty much, as above the one you should get is the one that can be serviced locally. I suspect though that being used, most likely, either will be just fine. As with anything used, the care it has had over it's life is more important than who made it.
You WILL NEED AN ESPRESSO ABLE GRINDER, A COMMERCIAL GRINDER WILL BE NEED IN YOUR SETTING. This is because, home duty grinders are not designed to operate like they would be need to operate in a commercial setting and they will also need to be NSF rated, as I am sure that your city has sanitation laws to comply with.
As always, you will need FRESH beans, that is under two weeks FROM THE DAY THEY WERE ROASTED, you can not use stale beans from a commercial food service outlet or whole sale house.
Operator training will be needed and that is your weakest link I see in the situation you described. Before you can get quality out, you need to have people who know what they are doing. You would not expect home cooks, (no matter how good) to turn out 5 star quality food for 100 people at a time without training, would you?
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
I am very lucky to have easy access to a place that roasts fresh, and it truly is mind blowing the difference between fresh and what you buy at the grocery store. It's not even in the same world. Now that i know a bit about espresso it is so disappointing to walk into small italian cafe's, where they have the right equipment, but stale beans and just dont even know what to do with it. A good machine does not equal good espresso.
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