La Marzoco GS/3 Owner's Manual - page 15
of the water destined for coffee production, thus
enabling a more precise control of the temperature
using a highly sensitive thermostatic device, a result
which is not yet apparent on traditional single-boiler
machines.
That’s how production of the GS series started, with GS
standing for Gruppo Saturo or Saturated Group given that
the brew groups were attached directly to the boiler at a
higher level and their shape had been designed so as to
create a chamber in which the water could circulate.
The boilers and the group chambers, that are completely
fi lled with water, during heating produce a spontaneous
circulation of the water inside the groups keeping the
temperature constant, a key factor in making top quality
coffee.
The introduction of the GS onto the market was
immediately a great success, so much so that over time
its fame grew to the point that it became a sort of legend.
The GS series was followed by various variations to
the series, the GS-2 and the LINEA which were joined
in 1997, on occasion of the 70th anniversary of the
production of the fi rst La Marzocco espresso coffee
machine, by the FB/70 which, given its unique design,
is still widely appreciated in the most avant-garde coffee
shops the world over.
In 1995 the company structure of La Marzocco changed
and there was an internal reorganisation of the company
including the production, customer services and
administration departments. The entire organisation chart
saw the addition of new, highly-qualifi ed technicians, new
bilingual staff to facilitate relations with foreign markets
and new staff specialised in research and development of
the commercial sector.
All this helped us to:
Increase production, increasing the number of countries
exported to throughout the world to about 50.
Create 3 new machine models, renewing not just the
external chassis, but introducing extremely important
technological innovations for the espresso coffee market
like the new GB/5 and FB/80 which use PID technology
and other innovations unique to the sector in terms of
thermal stability; and the GS/3
Design and put into production a grinder-doser, the
Swift model, which grinds, tamps and doses the coffee
automatically at each cycle.
Set up monthly technical training courses for after-sales
assistance and preparation of drinks Latte Art & Caffè
Espresso.
Become the offi cial sponsor and supplier of the machines
for the WBC, the World Barista Championship.
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As a result we’re looking to the future with a very positive
attitude, in the certainty that the cult of excellent espresso
coffee will become increasingly known around the world.
We remain ever attentive and welcoming of suggestions
and advice from our clientele.
In fact we deem many of our clients to be true espresso
coffee fans and we’re doing all we can to provide them
with the best equipment with which to make coffee,
not forgetting of course the last and most important
characteristic for excelling at all levels in our fi eld:
passion.
You can learn the technique but you can only develop
a passion through dedication, love, pride and respect in
your work.
Sincerely,
Piero Bambi
La Marzocco History
GS/3
English
14
www.lamarzocco.com
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