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biszu 150 CHF Shopguthaben sichern →The La Marzocco Linea Mini R is the latest evolution of a legend. With Brew-by-Weight integration, an improved pre-infusion system, Barista Lights, a saturated brew group , and Della Pietra curve design, it combines classic La Marzocco craftsmanship with state-of-the-art technology. Available at the Coffee Coaching Club in Bern and Zurich.
As a coffee roastery, we understand that espresso is both science and art. The Linea Mini R utilizes a saturated brewing group – the same technology that has been used in top cafés worldwide for decades in commercial La Marzocco Linea PB machines. This isn't just marketing – it's proven engineering.
A saturated brew group means the group head is directly connected to the brew boiler and constantly surrounded by hot water. Not just from above (like an E61 group head), but all around – 360° water contact. The brewing water flows through a group head that is continuously maintained at the exact target temperature. The result: excellent temperature stability throughout the entire shot.
E61 groups (Rocket, ECM, Profitec, Lelit) are iconic and have proven their worth – but they operate on a different principle. They utilize thermosiphon technology: hot water flows from the bottom of the group head to the top, circulates, and then flows back down. The challenge? The E61 group head weighs 1.5-2 kg (brass/copper) and acts as a thermal mass. It heats up slowly (20-45 minutes) and is thermally sluggish. When brewing several shots in succession, the temperature can fluctuate noticeably because the group head transfers heat to the coffee grounds and needs time to regenerate.
We highly value E61 machines – they are robust, durable, repairable, and timeless. But for maximum temperature stability? Saturated groups are physically superior and, moreover, just as durable, repairable, and timeless.
Heat exchanger systems (e.g., Rancilio Silvia Pro X, Lelit MaraX) have a key design feature: the brewing water flows through a coiled pipe inside the steam boiler. The temperature depends on how long the water has been in the coil. After a longer period of inactivity, it can be overheated; immediately after a shot, it can be too cool. Even with PID control, this often requires deliberate "temperature surfing"—a balancing act of timing to achieve the optimal brewing temperature.
The Linea Mini R eliminates these challenges: Separate brew boiler (0.8L) with PID control, saturated group head directly at the boiler, constant temperature control. No thermosiphon, no heat exchanger, no timing issues.
Coffee chemistry is temperature-dependent. At lower temperatures, you primarily extract acids and light fruit notes. At medium temperatures, acidity balances with sweetness and body. At higher temperatures, roasted aromas and density dominate. A machine whose temperature fluctuates during extraction will extract different components at the beginning versus the end of the shot – this can lead to unbalanced results.
Example from our roastery: An Ethiopian Typica coffee extracts completely differently at different temperatures. At lower temperatures: fruity, acidic, thin. At medium temperatures: balanced, sweet, full-bodied, with a juicy peach note. At high temperatures: flat, bitter, dry. The sweet spot often lies within a narrow temperature range – and that's precisely where the machine needs to remain stable. Medium to dark coffees will develop aromas you've never experienced before.
A machine without temperature stability produces a mix: different extraction rates at the beginning versus the end. The result can be confusing. With the saturated group of the Mini R? Constant temperature from the first to the last drop. Crystal clear and balanced.
The Mini R combines the saturated group with enhanced features : improved, adjustable pump pressure (6-10 bar, tool-free), brew-by-weight integration, and barista lights. This translates to thermal stability plus full control over every other parameter.
The new dual-valve pre-infusion system allows for gentle saturation of the puck at low pressure before the main extraction begins. Why is this useful? With very light roasts or fine grinds, pre-infusion helps prevent channeling (uneven extraction through channels in the puck). You get more consistent, sweeter shots – especially with light roasts. With medium and dark roasts, pre-infusion adds further depth.
Brew-by-Weight is one of the most exciting features of the Mini R. When used with La Marzocco-branded Acaia Lunar scales (important: only this specific version), the machine automatically stops at your target weight. You set it to "Stop at 36g output." The machine communicates with the scale via Bluetooth and stops precisely at your target weight.
Why is this useful? Consistency. Exactly the same ratio every morning (e.g., 1:2, meaning 18g input to 36g output). No manual errors. No distractions. You set it, press the paddle – done. For home baristas who want identical shots every day, this is extremely valuable.
Both use the same saturated brew group technology . The fundamental temperature stability is comparable. The difference? The Mini R is larger, heavier, more expensive, and offers more steam power (3.5L vs. 1.6L boiler) plus advanced features (brew-by-weight, extended pre-infusion, adjustable pump pressure).
Choose the Mini R if: you want to use brew-by-weight, you regularly make 4+ milk-based drinks in a row, you have the space (standard width), you love the classic Linea design, you need more space for extraction, and you have significantly more height from the drip tray to the portafilter spout.
Choose the Micra if: space is limited (small kitchen), you make 2-4 drinks per session, you want to save money, you don't need the advanced control options.
Both are fantastic. Both are handcrafted in Florence. Both are built to last for decades. There's no wrong choice – only the right one for your use case. Choose the Mini R because you want it.
You don't just want espresso – you want to understand how espresso works. The Mini R is for home baristas who want to experiment with pre-infusion profiles, adjust pump pressure, precisely control temperature, and accurately dose using brew-by-weight scales.
Ideal for: Serious home baristas, espresso enthusiasts who want to control every variable, small coffee bars or coffee carts, people who make 5-10 milk drinks daily, roasters who work with light roasts, design lovers who want custom colors, professionals who want to train at home.
Not ideal for: those who don't want them 100%.
Morning: The app's timer turned the machine on at 6:30 a.m. At 7:00 a.m.: ready, saturated brew group stabilized at target temperature. Acaia Lunar Scale on the drip tray, 18g of beans ground with the Varia VS4. WDT with the Normcore V3, tamped with calibrated pressure. Portafilter inserted, scale tared, brew-by-weight set to 40g. Paddle activated – pre-infusion runs at reduced pressure, then main extraction. The machine stops automatically at exactly 40.0g. Perfect. The temperature remained constant throughout the entire extraction – a consistently balanced extraction.
Available from our Swiss warehouse. As an official La Marzocco partner, we guarantee genuine products and full manufacturer support. Due to high demand for La Marzocco Mini Rs, some models may be sold out. We receive new shipments regularly.
The Linea Mini R demands a grinder of equal caliber – Weber Workshops EG-1 , Option-O Lagom P80 , or Varia VS6 . With La Marzocco-branded Acaia Lunar Scales, you'll benefit from full brew-by-weight integration. Our espresso blends are optimized for the temperature stability of professional machines. The Normcore Premium Barista Kit perfectly complements your workflow.
What is the difference to the old Linea Mini?
The Mini R features: an improved pre-infusion system (two valves instead of one), completely new Brew-by-Weight integration, adjustable pump pressure (6-10 bar, tool-free), Rinse Mode (auto-clean), Barista Lights (LED lighting), an integrated shot timer, and the Della Pietra Curve design. The saturated brew group technology is identical in both models. The Mini R simply offers more control and features.
Is the saturated group really better than E61?
Regarding temperature stability: yes, this is due to physical limitations. The saturated group head is permanently surrounded by water and directly connected to the boiler – thermally significantly more stable than a thermal mass with thermosiphon circulation. In practice, this means more consistent shots, especially with demanding coffees that have aromas and not just body, such as our house roasts or light roasts. E61 machines are fantastic and have their own advantages (repairability, classic design, large community), but for maximum temperature control, saturated groups are the professional choice.
Do I need La Marzocco Brew-by-Weight Scales?
No, but they are required if you want to use brew-by-weight. The integration only works with La Marzocco-branded Acaia Lunar scales (approx. 400 CHF). Standard Acaia scales will not work. Without scales, you still have an excellent machine – just without the automatic stop function. The saturated brew group, pre-infusion, and all other features function independently of the scales.
Can I adjust the pump pressure myself?
Yes. There's an adjustment knob on the pump motor (accessible on top of the cup tray). We'll show you how to use it when we hand it over. Once set, the pressure remains stable. Most users set it to 8-9 bar and leave it at that.
Where can I see the Linea Mini R?
Visit our showrooms in Bern and Zurich. We'll demonstrate pre-infusion, pump pressure adjustments, brew-by-weight, and explain saturated brew group technology in detail. We also have E61 machines on-site for direct comparison. Come by and learn more about the advanced features.
Ready for professional espresso quality? Order now.
Ready for fresher coffee? Order now.
Telephone: 076 789 15 79 (Mon-Sat 10am-6pm)
Email: office@coffeecoachingclub.ch
Website: coffeecoachingclub.ch
Showrooms:
Bern – Gerberngasse 44, 3011 Bern
Zurich – Hagenholzstrasse 50b, 8050 Zurich
Roastery tip: The saturated brew group, combined with extended pre-infusion, is ideal for our light roasts. For Ethiopian roasts, we use extended pre-infusion at reduced pressure, followed by normal extraction at medium pressure and constant temperature. The result is an explosively fruity shot with peach flavors that are lost or masked by off-flavors on machines with unstable temperatures. The combination of stable temperature and flexible pre-infusion allows for complete puck saturation and even extraction – without the typical sour or bitter notes that occur with fluctuating temperatures. This is the difference between a good and a world-class espresso machine.
In a world that is becoming faster and more complicated, filter coffee offers an invitation to slow down, pause and enjoy the pure, unadulterated aroma of coffee.
Brew espresso anywhere like a pro. This product is the highest level of manual espresso machines.
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