HomeRoast Digest


Topic: Super Quiet > Maestro vs Plus (50 lines)
1) From: Mike Chester
I got the same figures.  The Major has 3523 sq mm of burr area and the SJ 
has 2141 sq mm which is .6 times the size.
I agree with the total performance gain that Justin calculated so the 
original statement that the Major grinds twice as fast is supported.
As to the Mr. designation, I am just Mike (I would say just plain Mike, but 
that name has already been used)  I am fortunate enough to has a really good 
espresso machine, but other than my now having really high standards of 
taste, I have not changed.  I have not said a lot about my new machine as I 
don't want to come off as bragging too much, but it is unbelievable what a 
difference it makes.  A few years ago when I upgraded from the Sylvia to the 
Vetrano, I had the same bump in quality that miKe mentioned going to his 
Bric.  The best shots on the Sylvia became average on the Vetrano.  I have 
not experienced such a quantum leap with this upgrade yet as the best with 
the Vetrano were excellent.  The average drink has, however, improved 
dramatically, and I have yet to make a sink shot with the GS-3.  One thing I 
can no longer do is blame the machine.  If a drink is good or bad, it is due 
to what I did.  Aside from the big differences, there are a lot of smaller 
features that someone had to design in.  The built in shot timer is not 
really necessary, but it really helps in zeroing in of a shot.  The 
automatic backflush cycle takes the guesswork out.  Even the drip tray is 
made from a plastic material that coffee does not stick to.  I no longer get 
crud building up in the tray and the screen on top of the tray easily wipes 
off so it doesn't stain.  The hot water tap has a mixing valve that blends 
incoming water with boiler water to get the temperature you want.  I never 
used the hot water tap on my old machine as the water was scalding hot and 
it took forever for my Americanos to get down to a drinkable temperature. 
It also has a mixing valve between the HX pre-heat in the steam boiler and 
the brew boiler.  The incoming water in the brew boiler is set to 180 
degrees so changes in the steam boiler temp does not affect the brew.  What 
I am trying to say is that there is a lot of real value there.  It is not 
just a big name with bragging rights.
Mike Chester


HomeRoast Digest