Hello,
we are opening independent coffee shop and we narrowed our choice for espresso machines to
Faema E61 Legend S/3 and Rancilio Classe 8S.
What is your advice?
Thanks a bunch

I am presuming you're looking at


versus


Both are "commercial-worthy" machines, to the best of my knowledge*. Both are approximately the same price ($8,300-$8,600); both have three groups, two steam wands, and a hot water tap. But . . .

The Rancilio has a larger boiler (15L v. 11L), and a higher wattage (6000W @ 230v v. 5700W @ 240v). In terms of size, the Faema is 37.6" W x 21.3" D x 26.5" H, while the Rancilio is 38" W x 20" D x 19" H (which will increase with the foot extensions for true commercial use).

I should think, Joseph, you need to look at 1) ease of service where your coffee shop will be located -- after all, you will need service; and 2) the overall look/appearance of your store -- in other words, the Faema Legend is a classic machine, and definitely has a "retro" feel to it, while the Rancilio is all sleek and modern. Which fits your decor best?

Cheers,
Jason

* I need to make clear, my direct experience is limited -- while I have been lucky enough to pull a couple of shots on a Faema Legend, my reference point here is strictly as a consumer: I've had numerous shots from each, and both can "keep up" with the demands of a cafe from what I've seen. Hopefully someone with more "hands-on" experience will also chime in.

In our little world of espresso afficionados, the choice would be the Legend. It is a top of the line machine, with considerably more sex appeal than the Rancilio, and with better shot making capacity. If you do want something competitive from Rancilio, it would be the Classe 10 S, which features their top of the line group, and which gets good reviews.

In the real world, you have to consider the training of your staff, the availability of service, and the demands of your public. For instance, if you think 90% of your machine's output will be in 16 ounce plus lattes, then you'll want a 20 liter steam boiler, and portafilters that can hold triple baskets, rather than refined espresso makers.

As much as I love the Faema. If I was opening a cafe it would something along the lines of a LaMarzocco FB80 3 or 4 group. Rocket powered steam, set it and forget it temperature management, which will be your big training hangup on a HX and ease of use. Assume your employees are only interested in a paycheck and not mastering the espresso drink or being a barista for the rest of their life, not that there is anything wrong with that.

Lest I gave the wrong impression, let me chime in once again (without -- hopefully -- sounding as though I am contradicting my earlier post).

I completely agree with what Jim and Dave have said above. Off the top of my head, I know two local restaurants which use a Faema E61: Oliveto and Dopo, both in Oakland. And while the machines make lovely espresso, the key is that these are restaurants first; coffee is (mostly) an after-dinner affair.

This is a very different environment than a true café/coffee house. If coffee is the focus of your business, Joseph, then I would certainly look at something like the following (in random order):

• La Marzocco (Linea at a minimum, FB80, or GB5).
• Synesso (Cyncra, or maybe Hydra).
• Nuova Simonelli Aurelia.
• Rancilio Classe 10.

Two other machines: a 3-group Elektra Barlume (in your choice of colors), only because I love the look of them; and an Elektra Kappa, because I'm intrigued by them -- but I think they only come as a 2-group machine.

Cheers,
Jason

P.S. Remember that there are more than one supplier for these machines; I've just linked to one example.