At Rancilio, we take the science and craft of espresso extraction seriously, and are focused on giving baristas control over important variables that impact the flavor of the shot the most. This is why we have conducted scientific research with the University of Barcelona to test on a molecular level how coffee reacts in an espresso extraction. It’s widely acknowledged that coffee is incredibly complex, as each roasted bean contains thousands of chemical compounds. These compounds all interact with water during the brewing process to contribute in some degree to its resulting aroma and taste.

As finely ground coffee comes into contact with pressurized water, few things affect the resulting extraction more than temperature. Additionally, few things are as volatile as the rate of extraction for each of the chemical compounds in coffee, which can vary largely with a small change in temperature from one compound to the next. Thus, the temperature necessary to extract the most balanced combination of chemical compounds inherent in the coffee can vary widely from one coffee to the next.

For these reasons, it is important to have stability and control to both dial-in an espresso and consistently produce high quality results. By offering Temperature Profiling on our Classe 11 and Classe 9 espresso machines, Rancilio offers the most control over temperature for any espresso machine in the market. This is achieved by utilizing a miniature boiler that is built into the actual grouphead, rather than being fed via water line from an outside boiler. By feeding directly into the preinfusion chamber of the grouphead, the small boiler is able to ensure the temperature-stabilized water is as similar as possible to what the ground coffee interacts with during an extraction.

As the espresso extracts, the temperature of the water interacting with the coffee is variable, and is controlled according to the profile of the extraction that is set by the barista. Whether the barista chooses a flat (or non-variable) temperature profile or a profile that gradually increases or decreases throughout the extraction, the barista can be sure of the precision of the temperature throughout the shot.

Depending on the varietal, process, and origin of the coffee, different coffees work best with different profiles. For instance, natural and honey-processed coffees may tend to work best with a declining profile. By starting with a higher brewing point and dropping to a lower brewing point, say from 201F – 198F, the intense fruit aromatics are pulled into the cup without being compromised by overly fermenty, astringent notes. A coffee with higher solubility, say from Brazil or Colombia (or perhaps simply roasted darker), may lean toward an ascending profile, such as 200F – 202F. By increasing the brewing temperature as the coffee makes its way through hydrolysis, elements contributing to body are more readily coaxed out of the coffee.

Now more than ever, high quality is an expected result in specialty coffee, and Rancilio offers a unique set of tools to meet those needs. By enabling baristas to tailor a unique profile that is able to suit each coffee according to its own unique attributes, the Temperature Profiling technology gives its user control where it is needed most.



Andrew Bettis
Coffee Specialist

Rancilio Group North America Inc.
1340 Internationale Parkway / Suite 200
Woodridge, IL 60517 – U.S.A.
Ph. +1 630 914 7936  |  Toll Free: +1 877 726 2454 x 236  |  Fax +1 630 914 7901
www.ranciliogroup.com | www.ranciliogroupna.com
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