La Marzocco FB 70 Operating Manual

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Contents

La Marzocco FB 70 Operating Manual Manual pdf 14 page image

La Marzocco has been producing espresso coffeemachines for use in cafés since 1927.In February of 1939, when machines being manufactu-red were exclusively of the vertical boiler type, “LaMarzocco” designed and built the first horizontal boilermachines, for which it obtained a “patent”.Second World War brought an end to production of cof-fee machines, and it prevented the Bambi brothers frommaintaining the patent obtained and therefore, at theend of the war, all the coffee machine producers beganmanufacturing again and they adopted the “horizontal”boiler, which was more practical and suitable for newdemands and which is still in use now.Throughout time, various machines have been designedand built: of the type operating on “Water/Steam” andon the principle of “Hydrocompression”, and of the leveroperated, air and steam type; semi-automatic and auto-matic, with mechanical and electrical actuators, up untilcurrent production which consists of machines allowingcontinuous “brewing” operation.CHARACTERISTICS PARTICULARTO THE LA MARZOCCO MACHINESThe great majority of the espresso coffee machines beingbuilt today, of almost any brand, are of the “continuousbrewing” type, whose basic concept is to use the samewater in the tubing, directly to brew coffee by increasingits pressure mechanically and heating it in advance.In any case, a good cup of coffee is the result of 4 highlyinterdependent components, to such extent that if onlyone of them is not quite in perfect harmony with theothers, the resulting cup of coffee will turn out not quiteas pleasant in taste.The 4 basic components are:1) coffee bean mix;2) water;3) coffee grinder;4) espresso machine.1) Coffee MixIndependently of the various qualities of coffee thatmake it up, the type of toasting, etc., the freshness of thecoffee beans and the way they are preserved is veryimportant.For coffee beans to be used on espresso machines, it’s agood rule of thumb to wait at least 8-10 days after toa-sting, so that the beans may re-absorb part of the humi-dity they lost during the toasting process itself, and touse coffee beans within 3-4 days of opening their con-tainer.2) WaterWithin the limits imposed by the type supplied locally,water should be free of bad savours and “softened”using a suitable water softener in order to avoid calciumbuild-up; in any case, hardness should not exceed 9°F. Ifwater tastes like chlorine it is recommended that you usean active carbon filter.3) Coffee GrinderIt must allow you to grind coffee beans in a wide varietyof granule sizes, in the most uniform manner possibleand, once you have established the amount of groundcoffee required for each cup, the grinder must guaranteea constant amount from dose to dose. It is best to grindcoffee from time to time, trying not to leave any groundcoffee in the grinder overnight and during days off.4) Espresso machineAmong other things, the espresso machine must gua-rantee the following qualities:A) the most appropriate water temperature for the typeof coffee mix used, constant in time so as to ensure thata good cup of coffee may be prepared any time, whetheryou have to make several, one after the other, or onefrom time to time.B) a constant water pressure through the brewing groupand the coffee mix.As far as the “B quality” is concerned, it is usually obtai-ned by means of the same system in all the “continuousbrewing” type machines, that is by using a positive-dis-placement motor pump, while “quality A” can be obtai-ned with various systems.The great majority of manufacturers uses systems whichare very similar to one another. The underlying principleis to heat up the water used for brewing coffee, whichcomes directly from the pipes and is pushed by themotor pump, by running it through coils or cartridges(small containers) which are located in the boiler. It fol-lows that the latter must be quite large, which entails anoticeable power consumption, and the temperaturemay be controlled exclusively through a manostat, adevice which is specifically designed for controlling pres-sure and not temperature; indeed, the temperaturechanges every time the water/steam ratio in the boilerchanges, and even more so when the latter is replenis-hed with cold water.It is quite obvious that the coils or cartridges whichsupply water to the brewing groups are very sensitive tothe above changes. Furthermore, the heat exchange bet-ween the main boiler and the coil varies greatly when, astime goes on, conduction of heat is reduced due to cal-cium deposits forming on the inside and outside of coilsor cartridges. In light of the above, and to avoid wasta-ge of electric energy required to keep large quantities ofwater at operating temperature/pressure, when only asmall part is utilized, our machines have been designedwith 2 small boilers, of the size which is most suited tothe kind of services they have to offer.One of them, a “STEAM GENERATOR”, is used to deliversteam and hot water for various drinks while the other, a“HOT WATER GENERATOR”, is used for the coffee. Thelatter, therefore, produces hot water used exclusively forbrewing coffee, which will flow out, every time the spe-cific group is activated, thanks to the force of the coldwater (actually produced by the positive-displacementpump). The temperature of such water is controlled by aTHERMOSTAT-like device which is extremely sensitiveand has a differential of ±1° C, adjustable to 1/10 of a15E n g l i s h8. History and use of the “La Marzocco” Coffee Machines

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