La Spaziale S1 Vivaldi II Espresso Machine VIVALDI-II
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La Spaziale S1 Vivaldi II Espresso Machine VIVALDI-II
Description
Specifications
Identification | |
Model | La Spaziale S 1 Vivaldi II 1 Group AV\Auto-Volumetric |
Manufacturer | La Spaziale |
Best Use | Small Restaurant \ Office \ Home |
Engineering | |
Approvals | c(ETL)us Listed (Conforms to UL STD 197 Certified to CAN/CSA STD C22.2 NO. 109. (ETL) Sanitation Listed (Conforms to ANSI/NSF STD 4). |
Automation | AV \ Auto-Volumetric |
Boiler | Dual boiler (0.45 liter coffee boiler \ 2.5 liter steam boiler \ 2.95 liter total) Nickle plated copper & brass inside and outside. |
Cup Size | Traditional cup |
Groups | 1 Group |
Output Capacity | 20 Espressos Per Hour |
Plumbing | Plumbed |
Pump | Rotary pump |
Convenience / Functionality | |
Display | The NEW Vivaldi II displays in 1 degree increments, from 91 to 97 degrees Celsius. (The previous display showed 5 degree |
Drain Tray | Plumbed |
Hot Water Spigot | 1 Stainless steel hot water spigot |
Controls | Group temperature adjustable through touch pad |
Steam Arms | 1 Stainless steel steam arm |
Dimensions | |
Height | 15.00 inches \ 38.1 centimeters |
Width | 16.50 inches \ 41.9 centimeters |
Depth | 16.50 inches \ 41.9 centimeters |
Weight | 65 pounds \ 29.5 kilograms |
Electrical | |
Amps \ Volts | 15 Amps \ 110 Volts |
Watts | 1250 Watt steam boiler \ 800 Watt group boiler |
Colors \ Options | |
Colors | Black or Red |
Options | 15 or 20 Amp mode. Pre Infusion Chamber. 7 Day Programmable Timer. No Burn Steam Arm. Longer La Spaziale steam arm. |
- NEW 0.9 mm four hole steam tip is standard
- More precise temperature accuracy
- More reliable temperature sensing probe
- New LED Display
- Robust top cover redesign to eliminate the plexi cup guard and lower machine height.
- Portafilter redesign
Warranty
When you work with Majesty Coffee, rest assured that you’re getting the best prices, the best warranty, and the best bonus packages.
Common Questions and Answers
A: During the initial phase of extraction known as pre-infusion (on machines that feature it), the coffee bed will become fully saturated before full brew pressure is achieved. This settles the coffee and ensures that all particles are evenly reached by the water, creating a more well-rounded flavor.
Essentially, passive pre-infusion refers to the fact that you do not need to manually control this stage of extraction.
And since you can program the passive pre-infusion in the S1 Vivaldi II for different lengths of time, you have more control than in a passive pre-infusion system like the one that comes with an E-61 group. Meanwhile, you retain the simplicity and ease of the passive system.
Q: What does a manometer do on the Vivaldi ii?
A: A manometer shows you a pressure measurement. In the case of the S1 Vivaldi II, the dual manometer displays the boiler pressure as well as the pressure built while the pump is active during brewing.
By reading the boiler pressure gauge, you’ll have a clearer understanding of when you can use the machine, as in when you can brew espresso and steam milk. You’re looking for the right pressure reading.
The group pressure gauge guides you toward the right brew ratio. So when you’re pulling a shot and the pressure is not building correctly, you know that it’s time to adjust an element of your brew ratio, such as how much coffee you’re using.
Q: Why is the offset differential important?
A: Typically, there is a difference between the boiler temperature readings an espresso machine is producing and the actual temperature of the water coming out of the group. This is because there are natural temperature differences between the water sitting in the boiler and the water that has traveled to the group.
Differences shouldn’t be vast, but even slight variations can change your espresso results. As such, if you’re serious about espresso, you may want to get out a temperature reader to test the group water on any espresso machine.
The S1 Vivaldi II solves the problem by letting you adjust the LED temperature setting so that it matches the group temperature—not the boiler temperature. This way, you’ll know exactly what temperature you’re extracting espresso at.