Barista Magazine

JUN-JUL 2018

Serving People Serving Coffee Since 2005

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Page 53 of 107

S T U F F : P R O D U C T S PRO TODDY Our friends at Toddy have stepped up their game with the release of the Toddy Pro Series line of cold-brewing equipment, featuring stainless- steel brewing vessels, threadless dispensing valves, and compostable filters. The Toddy Pro Series, which features 10- and 20-gallon models, makes it easy to scale up your cold-brewing program. READY TO TANGO? Available in three different colors, glossy black or white and brushed stainless steel, the fully-automatic Tango ACE from UNIC has the strength of a great per former. It features precise Ditting grinders, and has a patented Tango brew group calibrated and controlled via the seven-inch color touch screen. Precise programming ratios, tamping pressure, brew temperature, and pre-infusion controls let you create limitless drink recipes, including self-ser vice milk and coffee drinks with an optional automated system. WORKHORSE RELIABILITY Rancilio Specialty is a new line of machines that combines the robust reliability of Rancilio with advanced brewing control in a sleek, stainless- steel frame. The RS1—the flagship model—comes standard with independent boilers for each grouphead with temperature profiling capabilities, giving baristas the ability to fine-tune extractions with precise temperature control. Variable steam control allows for four independent steam pressure settings to be used, which is per fect when switching between steaming for larger and smaller drinks. LEVA ME SPEECHLESS La Marzocco's Leva is dedicated to the artisans, the pioneers, and all those with an eye to the past and a vision for the future. Featuring eye-catching design and a lower profile intended to invite customer involvement, Leva reinvents the iconic lever machine design both mechanically and functionally. The Leva greatly improves temperature stability of the traditional lever machine thanks to a next-generation temperature-control system. The user can control the pre-infusion pressure, shot volume, extraction pressure, and brewing temperature independently on each group. 54 barista magazine

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