Established in 2017, Lamarsa Coffee Machine Company is a leading provider of premium coffee equipment based in Malaysia.
We are the official Malaysia distributors for top brands such as Rocket Espresso, La Marzocco, La Marzocco Home, Slayer, Profitec, ECM, Mahlkönig, Eureka, Acaia, Fellow Products, Kinu Grinders, and many more.
At Lamarsa, we are a team of passionate coffee enthusiasts committed to sharing our expertise in specialty coffee to help you enjoy the best coffee experience at home, in a café, at the office, or wherever you may be.
Our goal is to assist our customers in finding the perfect setup and curate according to their budget and lifestyle. And on this channel, you will find reviews, first impressions, coffee-related education, and many more.
Thank you for your review! Would you choose this machine over the Linea Micra? Also, I have the chance to get a Lelit Bianca V3 brand new for about 1900€ while this one costs around 3300€ here in Spain. Do you think it's worth it or the Bianca it's a better value for the money?
We have used the Bicocca last year during the Malaysia Coffee Week 2023 for 4 days straight, easily more than 150 cups with no problem! Unless you're okay with refilling the water tank, you can make your workflow easier by plumbing in the Bicocca too 👍
It’s not compatible with the Acaia scales. It’s only compatible with their own rip off rebranding of the scales, which are $400 vs $250 for the already silly price of the Acaia.
Thank you for the review. Very nice machine! Could you write, how much space there is between drip tray and portafilter spout (lower edge)? In other words: what is the maximum height of the cup that can be used with this machine with the standard portafilter?
Hello! Yes we do, but if you'd like a demo we suggest to book an appointment first. Feel free to drop by our showroom anytime during our business hours 😊
Don’t know if is just me, but shouldn’t it be mentioned that the “pressure gauge” on the stone is not just a pressure gauge… It is a pressure gauge for the boiler, and not a “normal” pressure gauge.. What is it actually that you can use a boiler pressure gauge to? Like you can use a normal pressure gauge for identification of grind size…???
I have the Profitec Jump and love it. Why would I spend £300 extra to get this when the Jump allows for simultaneous steaming? Does this have any other advantage over a heat exchange boiler and e61?
when the brew boiler is so small, then it is like an entry level single boiler machine, with an extra steam boiler. So an hx is better. but that is an unpopular opinion. everyone will tell you that a dual boiler is always better than an hx machine
Too much going on with the design, wish they would have skipped the move branding and unnecessary icons for steam and hot water... And the steam boiler pressure gauge! Otherwise it looks beautiful (no cool touch steam wand at $2000???)!
they use „lead free“ brass (CW510L). There are a lot of tests showing the Pro300 brass boiler to be perfectly safe, while the lelit bianca was really bad in comparison (just one test on the bianca though). Just google it un the forums, there are some lab results.
May I know how many bars of steam pressure you get on the Move with the steam boiler temp set to max? Would you say the steaming power of the Move on par with the pro 600? Thanks!
This is the new king over the ranchillio pro x bc the pro x doesn’t actually have pre infusion it’s just non pump pressure that doesn’t work. This will be the new dual boiler standard for something good and cheap that isn’t a breville or an ascaso
@@JimboJones99that’s what I’m referring to it’s just line pressure it’s not real pre-infusion and it doesn’t saturate the puck adequately. Do some digging on soft infusion. Great machine otherwise but they really screwed that one up
@@JimboJones99He wants to add 20% to the cost of all these nice imports like espresso machines, or the parts and materials going into the “American built” ones with his bonkers tariff plans. Oh well. At least anything really built in America will have less competition and can jack up their prices!
HX is the only machine where the water used for the coffee doesn't come from a boiler where it was boiled and cooled multiple times, it's fresh water heated only once, before you are making the coffee.
Great Video! I replaced the Linea Mini with a Micra and i love it. For home use the Micra is unbeatable and kind of an “upgrade” for me, even though the mini is considered to be the “better” Machine. 5-8min and you are ready to enjoy a Café Quality Coffee! Btw: I like your watch. Which one is it?
We see why it's an "upgrade" for you! Of course, both machines cater to different needs and we're glad the Micra speaks to you. Really can't stress enough how fast the Micra heats up too! As for the watch; it's a Seiko Presage. Thank you for noticing 🫣
Hello! We recommend dual boiler coffee machines for cafe, as it can not only brew and steam simultaneously but also can cope with larger volume compared to single and heat exchanger. Hope that helps!
Been debating on a few different grinders.m for use at home. Fiorenzato all ground sense Ceado E6P Mazzer Mini electric A ECM S Automatik 64 Compak i3 Pro Eureka W65 I know those range in price a lot, but partly because I’m thinking to go a cheaper route on the grinder and get a decent scale. Others say I should look at df83v Pretty much will be for medium light to medium dark roasts, none dark. Thoughts?
The Eureka or Fiorenzato should be a good choice! The Fiorenzato AllGround Sense can grind by weight and also grind from espresso all the way to filter coffee, making it a terrific choice for home use 👍
For home use, I don’t think the comparison should be about volume. Both can make more than enough espresso in almost all situations. The Micra is clearly more efficient with better heat up times at a lower cost. But the Mini has higher quality materials inside and out, and a more advanced group ahead configuration that maintains better puck integrity during pre-infusion.
Interesting info. Thanks. Trying to decide which brand/machine to move to now that I’ve outgrown Sage. The beautiful workflows of RU-vidr coffee stations are lovely but, in reality, not sure I want to be faffing about with WDT, puck screens nor scales for every-single-coffee. What I do want is café quality, every time, at home. Is Mini the best for the job or is it Victoria, Slayer etc… this is the Q! 🙈
I don’t realy believe that the Mini has higher quality materials inside. In fact, the built quality and materials inside the micra is even more high quality than the Mini (Older Model, not Mini R).
Doing some mental maths I think it will be difficult to make more coffees than the Micra can handle (plumbed in) and will be on par to the mini as they are both a single group head. Pretty sure it is capable for large gatherings, probably have a kettle for long blacks and tea to keep the boiler temp stable. Would love to see a stress test video on that!
The commercial-grade rotary pump and also the build of the Linea Mini keeps the sounds well insulated, much better than other home espresso machines too. Pump noise should not be a problem!
Really depends on the volume you're targeting. Double boiler is always the safest option, but heat exchanger can also be used for small cafes/coffee catering. Apart from that, the boiler capacity plays a crucial role as well. Hope that helps!
Great review! It says in the manual that you should only change grinder settings while the motor is running/grinding taking place? Is this everyones experience?
Happy to hear your Mini is still running just like new! And yes, doing regular maintenance is the best way to prolong the life of your espresso machine. Thank you for watching our video and happy brewing!
Nice video. Just some constructive criticism: next time, please lessen your hand movements while talking. It's okay to do it but I think in this vid, it's too much, and is quite distracting in my opinion.
nice video. just one thing, many espresso calibration videos talk about 20-30s extraction time. In your video, you also mentioned similarly first drip happens around 10s, then completing the full yield around 20 or so seconds. Question is, like you mentioned, ristretto is getting its popularity, 18g in 18g out, say the first drip around 10s, completing around 20+ seconds; however many videos never mention what if you want to calibrate for a typical 1:2 espresso? Should I coarsen the grind to similarly get first drip around 10s, completing a 18g in 36g out within 30 seconds?
Thank you for watching! You may try to get 36ml out within 30 seconds, but if it doesn't taste good, you can try to increase the extraction time to more than 30 seconds. Achieving extraction time within 30 seconds is not compulsory but merely a commonly agreed guideline. Just remember, going finer will increase the extraction time, and vice versa. Hope that helps! 😄
