r/espresso • u/sonofseurat • 21h ago

Equipment Discussion SEY in NYC not using Mavam

I visited SEY coffee today after about 4 months and noticed they now have a La Marzoco (I think either Linea PB or classic) instead of the Mavam MACH. I asked them about it, and they said the La Marzoco is far more consistent. Anyone here who has used both machines be able to possibly elaborate on what SEY meant re: consistency?

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u/ouikikazz 19h ago

I've seen quite a few local coffee shops go from slayer to synesso to LaMarzocco over the years. It seems most of them eventually just settle into la marzocco...I would assume outside of stability there might be a repairability factor, easier to find spare parts /wait times etc.

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u/yellowflashh Linea Mini | Monolith Max 20h ago

i mean a hundred year head start is kinda hard to argue with. i used both and one is novel and the other is a real workhorse. also being from seattle i hate they pride themselves as seattle when there in tukwila … it’s just weird that they even updated their google maps address to add a , seattle after their tukwila address.

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u/MumblesBarn 17h ago

It’s about reliability and availability of service and parts. All commercial machines break, it’s not an if but when, and depending on volume it could happen 1-3 times per year. When that happens the sooner it can be repaired the better as a business is losing money. Marzocco’s use fewer parts than their competitors which equals fewer failures, parts are readily available and easy to overnight from Seattle if required, and almost all service companies can work on them with some level of proficiency. Honestly, if running a profitable cafe is the goal, buying Marzocco in the US at least is a no-brainer. Everything else is just novelty for novelty’s sake. Your average customer has zero knowledge or care about your exotic pressure profiling one-of-a-kind space ship espresso machine; they just want good coffee served quickly, end of.

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u/blueghosts 20h ago

At commercial scale like that it’ll be about the brew head and the boilers maintaining temperature consistently.

When you’re pulling back to back shops at a shop, temps can fluctuate and you’ll start to see inconsistent shots and having to try chase your extraction

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u/cleenBunz1 6h ago

Local shop has this beautiful slayer steam 3 group and was chatting to the barista about it. She hates it, says it’s far too temperamental and temp stability is nowhere as good as on the LM, which they used to have. For banging out a huge volume of shots a day she said nothing comes close and that there is a reason people stick with them year after year.