Seattle-based espresso machine firm Mavam is rolling out its newest innovation, The Mavam MM super-automatic under-counter espresso system.
Inside a 20-by-20-inch case that may be put in beneath business espresso bars, the MM accommodates a pair of 5-pound-capacity hoppers, two unbiased grinding programs and a single 58-millimeter brew chamber.
Mounted on the floor of the bar is the MM’s three-button “interface,” as Mavam calls it, the place recent, completed espresso emerges via a font that preserve’s Mavam’s signature geometry.
“We’re nonetheless the largest believers within the craft of creating espresso; we adore it greater than something,” Mavam Founder Michael Myers not too long ago informed Every day Espresso Information. “We don’t need to take away from the craft. We need to improve the cafes that don’t have the flexibility to do the craft or don’t need to do the craft, however nonetheless need to make the highest-quality espresso.”
With the Mavam MM, one button executes a shot recipe programmed for beans from one hopper, a center button attracts pure sizzling water and a 3rd button triggers a shot of the second espresso.
By a touchscreen interface on the under-counter unit, baristas can set parameters of water temperature, espresso dose, grind setting, tamp strain, pre-infusion and extraction period/movement price.
When a barista hits a button, beans are floor by weight and deposited right into a 50-gram-capacity that gives ample room for recipe experimentation. A piston descends into the chamber and tamps the espresso to a set strain earlier than sizzling water fills the chamber from beneath. After extraction, the completed shot is pushed upwards to the interface above the counter.
Cleansing robotically happens within the brew chamber because the spent, compacted puck is ejected into an accessible receptacle, a sweeper wipes off residual grounds and the system self-dries.
Every grinder facilities on the identical Ditting-made 65-millimeter burrs as are discovered within the Mahlkönig E65S GBW grinder. Load cells weigh the dose and tamp strain, a movement meter measures extraction, and a step motor controls the positioning of the burrs.
As circumstances change over the course of a busy day, proprietary algorithms use knowledge from these elements to set off automated changes to the grind if deviation higher than 1-2% — or whichever worth the consumer designates — from the best shot is detected.
Simply four months ago, Mavam launched a trio of different business espresso-focused improvements, and Myers mentioned the model will proceed to develop merchandise designed for peak guide shot-pulling efficiency. Nevertheless, he famous the persevering with pattern within the high-end espresso world in direction of automation.
“The best way the business goes, with Puqpress, grind-by-weight and scales in drip trays, the baristas are mainly simply urgent a button now in any case,” Myers informed DCN. “[The MM] is just not a lot totally different. They’re nonetheless dialing within the recipe and ensuring the espresso tastes nice, and we’re nonetheless giving them the complete skill to steam milk and do latte artwork and ideal the craft of making espresso.”
For Myers, the MM represents the end result of his life’s work. The machine is known as after his mom, Mary Myers, who not too long ago handed away, and its purposeful simplicity and serviceability are factors of specific delight for the entrepreneur, who nonetheless considers himself nonetheless a service tech at coronary heart.
“I used to be born into the espresso machine business,” mentioned Myers, whose father ran the now-closed tools distribution and repair firm Michaelo Espresso. “My first recollection was watching my father restore espresso machines.”
When his father began importing extra complicated and failure-prone super-automatic machines that had been new to the market at the moment, the younger engineer Myers discovered himself servicing them extra continuously, and rising extra obsessed with them as time went on.
“Nobody else needed to the touch them with a 10-foot pole, so I actually took it on, and it was nice,” mentioned Myers. “I went to Switzerland many instances and actually received to see the insides and the way all the pieces labored. Visiting espresso machine manufacturing amenities, that’s the place I actually knew that’s what I needed to do. I gained quite a lot of inside information into the internal workings of super-automatics, and it’s form of been my life’s mission to attempt to make a greater machine, as a result of they break down so much.”
Myers mentioned he’s been progressively refining the design for the piston/brew group meeting and different MM parts since Mavam’s beginnings in 2014.
Temperature stability within the MM is achieved via three or 4 energetic factors of warmth. Water first enters the machine by filling a 2,000-watt heated 2-liter boiler, after which it’s ushered right into a second 2,000-watt 2-liter brew boiler. From there it’s delivered to the brew chamber that’s wrapped in its personal warmth factor. For installations the place the under-counter unit is additional away from the above-counter interface, the transmission line for completed brew may additionally be heated.
Entry to the hoppers plus burrs, brew chamber and different parts might be simply achieved via both wheels or rail slides, facilitating straightforward espresso reloading and routine cleansing and upkeep, in line with the corporate.
All Mavam machines are assembled completely in america. The primary completed MM system is at present put in on the new Anchorhead retail location in Seattle’s Capitol Hill neighborhood, and extra machines are at present in manufacturing forward of the upcoming SCA Expo occasion in Boston, going down subsequent month.
Mavam mentioned will probably be taking orders on the Expo for machines to be delivered in June or July. The MM unit by itself shall be priced at $22,000, or $27,500 for a system paired with an unbiased dual-wand under-counter steam unit.
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Howard Bryman is the affiliate editor of Every day Espresso Information by Roast Journal. He’s primarily based in Portland, Oregon.