volumetric dosing (av): the same volume every time
On the AV version, the barista programmes doses on the group buttons. A flow meter counts how much water has passed through the coffee and ends extraction once the programmed volume is reached. The result: the same serving at high volume, whoever is behind the bar. On newer machines, the flow meter sits in the Piero group cap, and a redesigned water path improves temperature stability.
However, the volume of water is not the same as the weight of the beverage in the cup. Some of the water stays in the coffee puck, and how much depends on the grind, bean freshness and the dose in the basket. That's why, with AV dosing, the barista still checks the result: taste, time and, from time to time, the beverage weight.
drip tray scales (abr) and drip prediction
On the ABR version, precision scales are built into the drip tray under each group. The machine weighs the beverage during extraction and stops it when the target weight is in the cup. On the KB90, GB5 S and GB5 X, the scales work with the Drip Prediction algorithm, which stops extraction the moment the target weight is in the cup.
In practice, the difference is simple: AV controls how much water went into the coffee, ABR controls how much beverage came out into the cup. Specialty café recipes are usually written in grams, for example the coffee dose and beverage weight, so the scales speak the same language as the recipe.
mass-based profiling on the strada x
The Strada X goes a step further. Drip tray scales and Drip Prediction come as standard, and Mass-Based Profiling links the pressure profile to the beverage weight: the pressure curve is driven by how much coffee is already in the cup. The Strada X has Manual, Profile and AV modes. In AV mode you set the pressure and target weight, and in Profile mode you save your own curves. It's a tool for baristas who work with extraction profiles and want to repeat them.
which machines have scales and which have av dosing
| Model | Versions | Groups | Volumetric dosing | Drip tray scales |
|---|---|---|---|---|
| Linea Classic S | EE, AV | 1–4 | AV version | none |
| Linea PB | MP, AV, ABR | 2–4 | AV version | ABR version |
| Linea PB X | AV, ABR | 2–4 | AV version | ABR version |
| KB90 | AV, ABR | 2–4 | AV version | ABR version with Drip Prediction |
| GB5 S | EE, AV, ABR | 2–4 | AV version | ABR version with Drip Prediction |
| GB5 X | AV, ABR | 2–4 | AV version | ABR version with Drip Prediction |
| Strada S | AV, ABR | 2 or 3 | AV version | ABR version |
| Strada X | Manual, Profile, AV modes | 1–3 | AV mode: pressure and target weight | as standard (drip tray scales, Mass-Based Profiling) |
We describe the versions and abbreviations in detail in our guide AV, ABR, EE, MP: what the versions mean. We set out the differences between models in our comparison of the Linea Classic S, Linea PB, KB90 and Strada.
when abr is worth the extra cost
The ABR version costs more than the AV version of the same model. From our experience behind the bar, the extra cost pays off fastest in these venues:
- A specialty café with recipes in grams. When the menu defines espresso by beverage weight, the scales stop extraction exactly where the recipe says, and the barista doesn't have to weigh every coffee separately.
- Staff turnover. A new person behind the bar serves coffee to the recipe sooner, because the machine keeps track of the weight. Training focuses on grinding, dose and milk rather than counting seconds.
- Several coffees at once. The espresso of the day, a Christmas coffee and decaf often have different recipes. When you change coffee, you change the target weight instead of searching for the right volume all over again.
- Quality control at high volume. At peak time, nobody puts the cup on a scale. The drip tray scales do it for every coffee, even when the queue reaches the door.
- Training new baristas. The scales show how a change in grind affects weight and time, which makes it easier to learn how to dial in coffee.
when av is all you need
Not every venue needs scales. AV works well when:
- you serve one regular coffee and rarely change the recipe;
- the team is experienced and stable, and the same person dials in the coffee;
- volume is moderate, so the barista has time to weigh a drink by hand now and then;
- coffee is mainly the base for milk drinks, and the menu isn't built around espresso in grams.
Our rule is simple: we recommend the simplest model that covers your volume. It's better to choose the right number of groups (the group calculator will help) than to pay extra for a feature your team won't use.
working with abr day to day
The scales don't replace the barista, they take over one task: keeping track of the beverage weight. The rest of the work stays the same.
- Recipe. You set the target beverage weight for a given coffee on the machine. With several coffees, it's worth writing the recipes down so the whole team uses the same settings.
- Dialling in. In the morning, the barista checks the taste and extraction time and adjusts the grind. The scales keep track of weight, but they won't fix badly ground coffee.
- Checking the scales. From time to time, compare the result with a separate bar scale. If something doesn't match, check that the drip tray is clean and nothing is resting on it, then call us.
- A clean drip tray. The scales are in the drip tray, so cloths or cups left on it affect the reading. Keep the tray clean and empty while brewing.
Operating details depend on the model. When we install the machine, we show your team the settings and help enter the first recipes.
scales in a specialty café
In a specialty café, scales are one of the strongest arguments when choosing a version. The Linea Classic S comes in EE and AV versions, without scales, so if ABR matters to you, look at the Linea PB X ABR or the KB90 ABR. The Strada X has scales as standard and adds mass-driven pressure profiles. More on choosing a machine for specialty coffee in our guide specialty café: which espresso machine to choose.
Wondering whether scales would be useful in your venue? Let's talk about your menu and team.
frequently asked questions
What is the difference between AV and ABR?
AV stops extraction after a programmed volume of water, ABR once the target beverage weight in the cup is reached, measured by scales in the drip tray.
Which La Marzocco machines have drip tray scales?
The ABR versions of the Linea PB X, KB90, GB5 S, GB5 X, Strada S and Linea PB. The Strada X has scales as standard. The Linea Classic S has no ABR version.
What is Drip Prediction?
It's an algorithm that works with the drip tray scales and stops extraction the moment the target beverage weight is in the cup. We list it for the KB90, GB5 S, GB5 X and Strada X.
Do the scales replace a bar scale?
In daily work they take over weighing the beverage, but a separate scale is still useful for the coffee dose in the basket and for checking the result from time to time.
Is ABR worth the extra cost in a low-volume venue?
Usually not. With one coffee, a stable team and lower volume, the AV version is enough. We recommend the simplest model that covers your volume.
What is Mass-Based Profiling?
It's a Strada X feature in which the pressure curve is controlled by the beverage weight in the cup. It lets you repeat extraction profiles with the precision of the scales.
read also
- Linea Mini or GS3? Which one for your home?
- Which espresso machine for an office? Does a traditional one make sense?
- Linea Micra or Linea Mini? Which one for your home?
- Grind-by-Sync: how La Marzocco controls a Mahlkönig grinder
- How to make milk drinks faster in a café
- Espresso machine for a roastery or showroom: how to show off your coffee
- 10 mistakes when buying a café espresso machine (and how to avoid them)
- Espresso machine for a bakery or patisserie: selling coffee alongside your bakes
- Is a more expensive café espresso machine worth it?
- New espresso machine in your café: a barista training plan for the first month
- Espresso grinder for a café: on-demand or doser, and how many you need
- Espresso machine service: what it covers, how often, and when to call a technician
- Café espresso machine leasing: lease, rent or buy?
- La Marzocco in Warsaw: Tekla, Doza and Wandal
- Specialty café: which espresso machine to choose? What a specialty café needs
- Opening a café? An equipment plan, step by step
- Dual boiler, saturated group, independent boilers: what they change in the cup
- When to replace your café espresso machine? 5 signs
- Water for espresso machines in venues: hardness, filtration, boiler protection
- Espresso machine cleaning and backflush: a schedule for your team
- Espresso machine for a restaurant or hotel: what to look for
- Which espresso machine for a café? A guide to La Marzocco machines
- Linea Classic S, Linea PB, KB90 or Strada? A comparison
- AV, ABR, EE, MP: what La Marzocco machine versions mean
- Preparing your venue for an espresso machine: power, water, drain
- How many groups does your venue need?