Category Archives: Rancilio

Crew Review: Rancilio KRYO 65 OD

Rancilio KRYO 65 ODWant to be able to create the perfect grind on demand when making drinks at your cafe? Now, you can with the Rancillio KRYO 65 OD. The “OD” just happens to stand for “On Demand.” With this grinder you will be able to easily dose any amount of coffee you want to be ground with the single, double and customize buttons on the machine. The thing that is particularly nice about this customize feature is that you can grind continuously when making drinks. For instance, if you are making a single, double and triple, you have the function to grind for all three drinks without actually going in and changing the settings as you would on most other machines. Likewise, with this grinder you will be able to grind for nearly any application you can imagine – French press, drip coffee espresso, fine drip/pour over and even Turkish coffee.

While the On Demand function is what makes this machine standout most from its “sibling” the KRYO 65, there are a couple of other features, such as dosing and counting, which are unique to the Rancilio KRYO 65 OD. One feature we really like is the “start dose” option. This setting provides you with the choice of starting the dose by activating the grinder with a portafilter or the press of a button. Thus, if you don’t like to have to constantly push in your portafilter to start your grind, this is a very nice option.  Another option you have within the KRYO 65 OD’s dosing settings is to set the grinder to dose out your coffee based on time. To do this you will have to figure out how many seconds your grinder needs to run to in order to fill up your portafilter for a single or double shot, but once you do so, you can program the machine to run for that length of time every time you want it to grind for a single or double shot.

When it comes to counting your drinks, the KRYO 65 OD allows you to keep track how many total drinks you have made, as do many other machines. However, unlike other machines, you can also keep track of how many single, double and customized shots you produced on the grinder. By keeping track of your drinks this way, you can make sure you aren’t running through a bunch of espresso and not charging for it. In addition, there are counters for the burrs themselves, a feature we haven’t seen on many other machines. These counters allow you to calibrate your grinder by weight, so it will tell you exactly how many grams of coffee you use when you make a shot. You then can take that weight and input it into the settings of the machine, so your grinder thinks every time it makes a shot it is dosing a certain amount of coffee. Finally, you can then use the burr counter to see how much weight has gone through the machine. While this process isn’t completely perfect, it is great because it allows to you too see how much coffee has gone through your machine so you know when you are due to replace your burrs (this typically after going through 900-1,000 pounds of coffee).

Ultimately, we found the Rancilio KRYO 65 OD to be a pretty great grinder. It is a pretty clean grinder, so you won’t have to worry about cleaning up a huge mess after making a drink. In addition, the price point of the machine is pretty reasonable, especially considering all the great features that are included. To see what actually all of these features and options to do, watch as Brandon explores some of the machine’s settings.

Crew Review: Rancilio KRYO 65 OD

Tech Tips: How to Replace the Bean Hopper on a Rancilio Rocky

Rancilio RockyCoffee enthusiasts will rejoice when they discover how much control they can have over their grind when they use the Rancilio Rocky coffee grinder. It is no wonder that this machine is one of the most recognized names in the industry. In addition, the Rocky won’t look bad on your counter and it is made to last. However, just as with any other coffee equipment, if you don’t take good care of your grinder and keep up on its maintenance, your Rocky won’t stay looking beautiful forever. If you do make the mistake of falling behind on your machine’s maintenance and your bean hopper starts looking more green than blue, you do have the option of replacing it. In case your wondering, the reason your hopper has changed color isn’t a trick, it is because coffee oils and residue have built up on the plastic and stained the hopper. Discoloration is not the only reason for replacing your hopper. You may also want to replace your hopper if it is really old or has gotten damaged during shipping.

Once you’ve decided to replace your bean hopper on your grinder, the process isn’t overly complicated, but it does involve a couple of steps. Keep in mind that while you’re replacing the bean hopper on your Rancilio Rocky is also a great time to complete a grinder service on the inside of your machine. This will allow you to clean up any stale coffee grounds and residue that have built up inside your grinder that can cause your coffee to taste off or even damage your machine.

While the replacement hopper does come in a kit that includes directions for installation, a stopper, screws and a sticker, the instructions are not incredibly clear, so we have broken them down to make them a bit easier to consume. Better yet, you can use this process to replace the bean hopper on both the doser and doserless versions of the machine, so it doesn’t matter which model of the machine you own.

Watch as Jeremiah guides Brendan through the process step by step. If you’re still feeling nervous, just know that this was also Brendan’s first time completing this swap, and he completed the task without any major hang-ups. If Brendan can replace the bean hopper on a Ranicilo Rocky grinder, so can you!

Tech Tips: How to Replace the Bean Hopper on a Rancilio Rocky

Tech Tips: Rancilio Classe 9 Xcelsius Programming

Classe 9 XcelsiusWe learned about the features and functionality of the Rancilio Classe 9 Xcelsius last week, so this week we are going to dive a little deeper and talk about what you can do with the machine’s programming and settings. With its variety of features and menus, the Classe 9 Xcelsius may seem a little intimidating at first glance. However, even though there are a lot of options on this high-end machine, it is really easy to use and get through. This is largely because Rancilio does an excellent job of explaining what every button on the machine does. In fact, you don’t even have to pull out your manual to look up the functions out each button, as Rancilio has printed a guide showing which features each button controls right on the bottom front of the machine.

The top row of icons shows you what each button does when you are in the programming mode of the machine. In this mode, you have a button for plus, minus, enter, escape and for programing the volumetric control. Once you are in programming mode, you have normal options like setup, Xcelsius module, counters, iSteam, cleaning cycle as well as data interfaces and diagnostics that are really just for techs. The true fun begins when you delve further into the setup option. In this mode you can adjust the pressure setting on your machine, which is cool since on most other machines you have to access their internals to make these kinds of changes. You can also change your dose setting and pre-infusion time, track the length of your shot and even save energy by reducing the amount of power the machine uses at night.

The bottom row of icons shows what buttons control the cleaning, manger and volumetric controls on this machine. Each of these controls comes with several helpful functions. For instance, on the cleaning module you can set the Classe 9 Xcelsius to do an automatic backflush and the volumetric control allows you to set your brewing parameters by volume instead of impulses. A few of our favorite features are the counter, which allows you to see how many times a button has been hit. This enables you to make sure this button as been hit roughly the same amount of times as drinks you’ve charged for, putting control over accounting features back in your hands. We also like the renew boiler water function, which is really unique and only offered by Rancilio, which allows you to flush all the water out of your boiler and replace it with fresh water.

Last, but not least, on the front of the machine are two buttons, which are the buttons that actually make this Classe 9 an Xcelsius machine. The first of these two buttons is marked with an “O,” and is the power button that allows you to turn each group head on and off.  The second button, or “X” button; will take you into the barista mode of the Xcelsius. Here you can control the temperature profile for each group head and change it up, down and also modify the start and end temperature of your brew.

The downside is the barista mode is one of the more limited options on the machine, and is really intended for making minor adjustments as you can only change your temperature setting by about five degrees. Yet, if you press and hold down the “X” and “O” buttons together, you are able to access the tech mode on the machine, which gives you a much larger temperature variance (ten degrees) to play with.

Although there are a few features to get accustomed to on this machine, the nice part is your tech should have set up most of the major options for you, so you will just have to make minor adjustments. However, whether you fully utilize all the options on the machine or not, it is nice know what they control. To find out more about each setting, watch as Brandon takes us on more in-depth tour of the programing of the Rancilio Classe 9 Xcelsius. Before you know it, you’ll have your machine dialed in to make the perfect cup of coffee!

Tech Tips: Rancilio Classe 9 Xcelsius Programming

Crew Review: Rancilio Classe 9 Xcelsius

Rancilio Classe 9 XcelsiusIf you’re looking for a commercial machine that uses the latest technology to produce consistently great shots and that is classy to the nth degree (or should that be the 9th degree?) then the Rancilio Classe 9 Xcelsius may just be the machine for you. Rancilio has put a lot of work into researching and building this machine, and they have created something really great in their first foray into third wave coffee temperature profiling machines.

What is the difference between the Classe 9 and the Classe 9 Xcelsius? In this case, the word Xcelsius does actually mean something and hasn’t just been added the name of the machine in order to make it sound fancier. While the Xcelsius will still do a heat exchange to get water up into the coffee boiler, the machine also introduces an individual coffee boiler at each brew pad. This means no matter if you have two, three or four group machines, there will be an individual 250 watt boiler at each group head.

In order to provide even more temperature control, Rancilio has also designed a micro boiler (which they call finishing boiler) and cold water source into the machine. The finishing boiler is very small, and the concept behind it is to use it to inject water up in to the coffee boiler. Next, a heating element inside the coffee boiler is used to either increase or flatten out the water temperature. Finally, the cold water source is used to bend the temperature down. For instance, if we have the boiler temperature at 203 degrees Fahrenheit and want to bring it down to 198 degrees Fahrenheit during the extraction process, we can inject cold water into the boiler, a feature you’re not going to see on any other machine.

After we get past the Xcelsius programming, the machine is very much like a typical volumetric machine. However, there are a couple of other features we like on the Rancilio Classe 9 Xcelsius, such as the being able to configure the machine for short or tall drinks by simply sliding out a tray to set shot glasses on for shorter drinks.  With this machine you also have the ability to turn off individual group heads and save power by not having them run all night.

The Rancilio Classe 9 Xcelsius has the best temperature stability on the market, and is the highest commercial machine Rancilio has created thus far. As such, the Classe 9 Xcelsius is great option for high volume cafes that are trying to do third wave coffee and are brewing a variety of single origin coffees. Especially since the machine’s temperature profiling ability will allow you to pull different characteristics out of Sumatran or Ethiopian coffees. To learn more about the functionality of this machine, watch as Brandon walks us through its features.

Crew Review: Rancilio Classe 9 Xcelsius

Commercial Tips: Choosing a Commercial Grinder

Commercial GrindersWhether you’ve decked out your café with the latest and greatest espresso machines or are just starting to put together your shopping list of equipment, one of the most important things you’ll need is a commercial grinder. However, even though having a good grinder is a crucial aspect of your shop (in fact, some people would say it is even more important than your espresso machine) it can be hard to figure out exactly which one you should choose. For instance, what type and how big of a grinder do you need? Or what is the difference between all the various burr-set sizes, burr shapes and dosers anyway?

When deciding upon a grinder, the first step is to think about the type of shop you have and then calculate how many drinks you are expecting to serve per day. Based on our caffeinated mathematics for stores here in Seattle, a donut or bagel shop serves about 20-50 drinks, a coffee shop will serve around 200+ drinks and restaurant or a bar can expect to serve 10-50 espresso beverages a day. Of course these numbers can fluctuate depending on how big your store is, where it is located, etc.

Once you have determined how many people you will be serving, you can start thinking about what type of grinder to pair with your espresso machine. If you have a smaller sized bakery or donut shop with a one-group machine like a Rancilio Epoca, you’ll get something like the Mazzer Mini, which is a 58mm burr-set grinder that is perfect for doing 20-50 drinks a day. If you have a slightly higher volume store, such as a small to medium sized coffee shop that makes about 120-200 drinks a day you will need to move to a bigger grinder. Generally, if you are making this number of drinks you will have a two-group espresso machine such as the Rancilio Classe 7 or Nuova Simonelli Appia, so you will want to pair it with a 64-65mm grinder like the Nuova Simonelli Eureka Zenith or the Mazzer Super Jolly.

What is the advantage of having bigger burrs? You won’t have to wait as long to get a shot. With a smaller burr-set like 58mm, it will take you about 8-10 seconds to get a double shot of espresso, while with a 64-65mm burr-set it will take only 6 seconds. Thus, if you have a small volume café, it is ok to go with smaller burrs since you won’t experience as much of a time crunch. However, you cannot use a smaller grinder at shop at that is doing 150 drinks a day, as it will slow you down too much.

Does your shop fall somewhere in the middle? You can try getting a commercial grinder equipped with a doser. This allows you to make multiple drinks at once by grinding for them and then fill up the portafilter back to back. Another good rule to keep in mind is that 75 drinks a day is the limit for a smaller 58mm burr-set grinder, and 200 drinks a day is maximum for a mid-size 64-65mm burr set grinder. Finally, if you are making more like 300 drinks day rather than 200, you will need to get a large grinder to get your doses out even faster. For these grinders, you will be looking at something like the Mazzer Major, a 83mm burr-set (which is the biggest flat burr grinders get) grinder or even moving to a conical grinder such as the Compak K10.

Still have questions? Check out this video as Brandon and Kaylie describe picking out a commercial grinder in more detail.

Commercial Tips: Choosing a Commercial Grinder

Commercial Rancilio Self-Installation

commercial RancilioAny café owner will tell you that the secret to success is having a good espresso machine as part of your setup, as it will supply you and your customers with delicious espresso for years to come. As such, you’ve done your due diligence, researched a variety of machines and ultimately decided that a commercial Rancilio espresso machine is the best option for you. However, if deciding on which machine to choose wasn’t tough enough, now you have to get your machine installed in your shop.

This may sound like a challenging and complicated process, especially once you open up the box and see your beautiful new machine accompanied by a bunch of wires and hoses. While it might look scary, installing a Rancilio yourself isn’t quite as hard as you think. The process can be broken down into six easy steps. And yes, when it comes to installing the electrical plug on a machine, we know that each hot wire is 110 volts (not 120) in order for the two to be equal 220 volts total. Since the machine wasn’t setup yet when we filmed this video, we hadn’t had the amount of espresso necessary for number crunching!

Of course when you have an expert in commercial machines, like Brandon, around it is hard not to put their skills to the test for the sake of knowledge. We had him plumb and wire-in a commercial Rancilio in our test kitchen to see the process in action. To simplify your installation process, follow along with him in this comprehensive video. If you have any questions, we’re always happy to help! Just let us know.

SCG How-To Guides: Rancilio Commercial Espresso Machine Installation

What’s Your Signature Espresso Drink? Episode Two: The Puristas

Purista Blog - Coffee RoasterWe talk a lot about coffee experimentation here at SCG. The great thing about being a coffee lover is that there is always something new to learn. Heck, we will try any espresso drink and any coffee brewing method at least once and we love to share our knowledge.

Recently, we met a couple who have taken our raison d’être ‘How do you make great coffee at home?’ to new heights of exploration. They have even started to roast their own coffee beans at home! When passion and inquisitive minds collide … meet the bloggers behind Purista.

Home Roasters

David and Mae have a beautiful coffee review blog. In researching their coffee reviews they found ‘one green coffee can become any multitude of different roasts.’ Many coffee lovers would simply compare these final roasts but David and Mae were intrigued by the whole process. ‘In order to more fully explore coffee, and to provide ourselves with even more education and understanding, we decided to begin roasting coffee at home. We are still in the early stages of our roasting setup, and are learning new things with every roast.’

Ethiopia Aramo

David and Mae’s Recipe for Success

‘We recently adopted a back-to-basics mentality with our roasting. Per the suggestion of a member of the Sweet Maria’s coffee roasting community, we now roast in the following manner:

  • Turn on the roaster
  • Add just enough coffee to stop the rotation of the mass of coffee
  • Watch. Smell. Listen.

This has already proven so much better than how we were doing it before. Our roasts are now closer to seven minutes, rather than the four minutes we were getting before for the same roast level. This translates to a more developed profile — more complex aromas, flavors, finish.’

Signature Drink: Pomegranate Molasses Affogato

Here is the background and step by step recipe with pictures from David and Mae for this luscious and festive holiday treat. The volume yields 4 drinks total.

‘We wanted to create a signature drink that embodies the season, but keeps our Purista ideals in tact. What we mean by that is that we want the coffee to be the focal point and any additions secondary and complementary. Since we’re also proponents for taking the time to make something well, the recipe involves a bit of work.
Pomegranate Molasses Affogato

Ingredients

  • 1 pint Vanilla ice cream; chocolate ice cream would be a solid choice as well
  • 4 double shots Espresso
  • 8 oz 100% Pomegranate juice (POM makes a bottle just the right size)
  • 1 tbsp Agave sweetener (you can use cane sugar or honey instead)

Directions

We’ll walk you through the pomegranate molasses reduction before the assembly of the drinks. This takes some time, and attentiveness, but you can make it ahead of time and store it in a container in the refrigerator for up to two weeks.

  1. In a small saucepan, combine the pomegranate juice and agave sweetener and reduce on a medium-low heat. The liquid should simmer within about ten minutes. After ten minutes check it about every four minutes. In twenty eight to thirty minutes, the liquid should have reduced by more than half and coat a spoon ever so slightly, like syrup, when stirred. Don’t let it get too thick, as it will thicken a bit more as it cools, and for this drink we want it to be about the same consistency as the espresso.
  2. Remove from heat and let it cool about five minutes before pouring it into a suitable container. If you’re doing it ahead of time you can just put it in the refrigerator. If you need to use it relatively soon, pop it in the freezer for a few minutes.

And now it’s time for assembly …

Pomegranate Molasses Affogato

  1. Place 1/2 cup ice cream into 4 small cups or bowls. For reference, our INKER cups are 6 ounces. Place in the freezer until the espresso is prepared.
  2. Pull a double shot of espresso for each serving.
  3. Take the ice cream out of the freezer and pour a fresh double shot over each serving, followed by a tablespoon of pomegranate molasses.

Note the way that the syrup and espresso seamlessly blend together in texture. Then take note of the tartly sweet play on the coffee’s own acidity accentuated and complemented by the pomegranate. The ice cream is just a carrier vessel, and a balancing component that tames the intense flavors just enough, and shocks the coffee into a submissive temperature. This is our treat of the season, and since we can’t have you in our own living room, we send this decadence off to yours. Happy holidays!’

Many thanks to David and Mae. If you would like to share the recipe for your signature drink, send us an email!

How to Program an Auber PID on the Rancilio Silvia

Rancilio Silvia with Auber PIDPerhaps more than any other home espresso machine, the Rancilio Silvia has a devoted, storied following. Originally designed by commercial espresso machine manufacturer Rancilio to give as a gift to their distributors, it quickly took on a life of its own and, for many years, was considered the go-to espresso machine for home enthusiasts who wanted to craft specialty coffee quality drinks.

Owing to its creators, the Silvia featured largely commercial-grade components, which hadn’t really been on offer for many home-class espresso machines before. With copper-plated brass internals, a 58mm standard chrome-plated brass portafilter and a traditional steam wand, it provides the tools you need to make excellent espresso-based drinks. But it does have one major design element that have caused some folks to deem it as ‘finicky.’

The Silvia is a single boiler espresso machine that employs a rather simplistic temperature regulation system — a bi-metal thermostat that engages and disengages the heating element by bending one way or the other (as determined by the machine’s temperature). So, if the machine is on the lower end of the temperature spectrum, a small metal piece will bend one way in order to make a connection and allow the electrical current to reach the element, beginning the heat up process. On the other side of the spectrum, once the machine’s internal temperature reaches a high that causes this thin metal to bend in the opposite direction, it will interrupt the current and the machine will cease heating up. This is a very common method of temperature regulation used in appliances or thermostats around the home, and while it is cheap, reliable and effective, it also lends itself to a wide arc of variable temperature.

When these temperature variables happen in your home, you put on a sweater; when they happen in your espresso machine, they can result in marked differences in shot quality. At the hottest end of the spectrum, your coffee will taste burnt and over extracted, while on the coldest end it will taste sour. One way you can ensure you’re brewing at the right temperature, however, is to ‘temperature surf’ — pull just enough cold water into the boiler to engage the heating element, then, after it’s heated up to its highest temp, wait a bit (to allow the temp to come down from its hottest level) and then brew. Another way you can manage this is to circumvent the bi-metal thermostat altogether and install a PID!

The PID will take over managing the boiler’s temperature by using a more sophisticated and programmable electronic chipset. At SCG, you have the option of ordering a Rancilio Silvia from us that already has an Auber PID installed, which offers the ability to program the boiler temperature and elements of extraction such as pre-infusion and shot timing. In the video below, Gail shows us how to get into the Auber PID unit that we install on the Rancilio Silvia, navigate through it and program it for your specific needs.

Yes, this was a rather extensive and detailed lead-up to a simple how-to video, but knowing is half the battle, friend. And the other half is brought to you by espresso.

SCG How-To Guides: Programming the Auber PID on the Rancilio Silvia

Coffee Grinder Compare: Rancilio KRYO 65 vs. Mazzer Super Jolly

Coffee Grinder ComparisonIf espresso prep is a primary element of your business, then choosing the right coffee grinder for the job is essential. In fact, you may recall us harping on this concept before, but your coffee grinder truly is the most important piece of equipment. The grind is the thing.

To assist in your consideration process, we have produced another grudge match between two fairly similar-grade commercial coffee grinders: New kid on the block, the Rancilio KRYO 65, versus one of the more popular mainstays, the Mazzer Super Jolly.

Watch as Brandon guides us through how they compare, specifications-wise, and then perform a few functional comparisons: Do they produce the same volume of coffee in 5 seconds? Does the KRYO’s aluminum fins make a difference in the grind temperature or consistency? Watch as we put these two mid-range coffee grinders to the test!

Compare: Rancilio KRYO 65 vs. Mazzer Super Jolly Commercial Coffee Grinders

Tech Tip: How to Clean the Rancilio KRYO 65 Commercial Espresso Grinder

Rancilio KRYO 65Designed for high capacity commercial environments, the Rancilio KRYO is an espresso-grade grinder that enables you to craft shot after sumptuous shot. With its 64mm stainless steel burrs, dosing chamber and unique aluminum fins (that dissipate the grind temperature) it quickly grinds up coffee for your double shots. But one key element of consistent shot flavor is to ensure that you’re using fresh coffee, and not inadvertently melding flavors with a built-up melange of old coffee grounds.

To avoid that, we highly recommend that you clean the grinder on a regular basis — at least monthly, if not weekly. Getting into it, taking it apart and then getting it back together again can seem a bit overwhelming, however, so we’ve filmed a how-to video for you! Hopefully, watching it will give you the confidence you need to take this project on.

Watch as Brandon walks us through the whole process, gives us tips on best practice and even tutors us in the ways of knowing when it’s time to replace the burrs. Even if you don’t want to dive into the full cleaning every week, doing it each month will improve your coffee flavor, and your customers will definitely dig it!

Tech Tip: How to Clean the Rancilio Kryo Commercial Espresso Grinder