We recently conducted an experiment to test the impact of temperature profiling on flavour. Four coffees were selected and evaluated, to determine the SWEET SPOT.
What is the SWEET SPOT?
This is a collaboration between Café Culture Magazine, Espress Group and Rancilio to find the optimised temperature profiled formula. Each coffee was flavour profiled based on a flat 93°C extraction water temperature. An objective tasting session is then conducted to develop a temperature profile that enhances the characteristics of the espresso.
Why is Brew Temp important?
• Water is a primary ingredient in any coffee
• The chemical makeup and temperature of water determines how it behaves as a solvent for coffee’s content
• A change in temperature means a change in the constituents removed, thereby fundamentally affecting the taste balance of a brewed coffee
• Constituents are the different elements that make up a brew – sugars, acids, caffeine are all constituents.
Most variables affect extraction yield – Brew temperature affects yield and constituent extraction
What happen as temperature extraction changes
Brew temperature high = more content = higher extraction yield %
Brew temperature low = less content = lower extraction yield %
Temperature Profiled
Science has shown that an ascending temperature profile is best … However, our testing has indicated that a descending temperature suited lighter roast profiles.
What can Temperature Profiling do?
Espresso machines have come along in leaps and bounds with consistency, and continue to do so. Technology is designed for stability, which makes sense, right? What we don’t see with espresso is the absorption of energy by ground coffee. 94 degree water on coffee will lose 5-8 degrees of temperature; you’re actually brewing cooler than 96 at the start of the extraction. Water flow allows temperature to gradually rise. A consistent 94 degree temp will eventually rise up, as the coffee sucks up less energy.
Coffee #1 Evaluated
Coffee #2 Evaluated
Coffee #3 Evaluated
Coffee #4 Evaluated
Machinery
A New Level Of Interaction
Classe 11 smart interface with touchscreen command panel and tempered glass allows the barista intuitive and immediate navigation. Its functionality was inspired by the latest smartphone and automotive technology, providing the barista great simplicity while maintaining simple operation.
Power To The Barista
Rancilio LAB have equipped the Classe 11 with a unique command console that gives total control to the barista. Patented Xcelsius technology offers the barista the opportunity to explore new flavour possibilities thanks to dynamic temperature profiling throughout the coffee extraction phases. Nuances of the flavour profile from either a single origin or a coffee blend can be explored with ease; experimenting with different temperature profiles enables the barista to realise multiple flavour possibilities in the cup from a single bag of coffee.
Online & Multimedia Functionality
Live online telemetry is possible using integrated “CONNECT” software and the patented Rancilio App “SNAP & SHARE”. This interface allows you to establish a direct dialogue with the Classe 11 via precise online monitoring. Classe 11’s control panel features CAN-BUS technology, to ensure lag free touch screen operation while allowing playback of audio and video files – ideal for promotional and educational media or your favourite music playlist.
Designed To Be Green
The highest level of attention was given to the Classe 11’s energy efficiency, focusing on materials, manufacturing process and ultimately performance. Innovative features such as group head shut down and boiler insulation are results of a continuous development process intended to increase efficiency and environmental sustainability.
Developed With The Barista In Mind
Both external and internal ergonomics were considered when developing the Classe 11. From an easy fit group handle to the ergonomic “C-Lever” steam tap with cool touch steam arm, the Classe 11 was designed with the world class barista in mind.
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