Thanks for replying guys. I almost gave up on this topic. And yes, I was talking about espresso. Matt, maybe out of lack of respect for drip brewed, I figured brewed coffee to be one that I wouldn't mess with in a kiosk location. I'd get the best blend, set everything up, and not deviate. But back to espresso. I had a cap from John's Synesso on my recent trip to SLC, so I figured he's OK with this issue. He can set each group differently. I can only guess that the GB5 that Jon has at Bevalo, near you, can be reset quickly and flushed for a quick temp change. I've been working with Malabar for the last three years, and while I like the way it works with the milk, I've always felt orphaned from all the other blends and SO's because my S1 was set so high. Changing the temp becomes a pain, even though it's digital. And on that last trip to Barefoot Santa Clara a couple weeks back, it dawned on me that while everything they serve is great, I realized they were extracting SO's along with their house blends on just one machine. And then it dawned on me.......how do they do it if each blend and SO is more than a degree deviation? They've only got the Nuvo Simoneli? I did call them, and it sounded like they generate some temp control through control flushes. I think we'd all agree that the variables in specialty coffee are not only numerous, many are hard to quantify and monitor. What I'm hearing is that, for HX machines, "dancing around with flushes" is one solution. Unless someone has a secret solution, I have to believe that only with a second machine or individual group temp control can a retail location run two or more SO's or blends that deviate in recommended brew temp from the house blend. Why don't I see more shops with, for instance, a small single group or two group backup?
On a four group la marzocco GB5 or FB80 can you set each boiler to a different temp? Terry Z any comments?