Bristol Twenty Single Origin Coffee

RANCILIO SPECIALITY RS1 NEW LAUNCH

With the introduction of the RS1 to the UK Market at the London Coffee Festival in April, this month we are going to take a closer look at what makes the Rancilio Speciality RS1 stand out from the competition.

The RS1 helps coffee professionals offer a better coffee experience by providing cutting-edge brewing technology combined with Rancilio expertise and a unique workflow design, resulting in an easy to use espresso machine with a great value.

ADVANCED TEMPERATURE PROFILING

Unmatched temperature control during the extraction allows baristas to fine tune every shot, resulting in a better cup profile.

Temperature Profiling is designed to enhance the sensory properties of any coffee, dynamically adjusting the water temperature during the 25-30 second brewing process: by increasing or decreasing this temperature by up to 5°C (9°F), specific characteristics of the espresso can be changed to achieve significant improvements in the quality of the product in the cup.

By accurately controlling the espresso extraction temperature profile, baristas are given a precise tool to unlock the flavour potential of each single origin coffee or blend. Each stainless steel group contains a micro-boiler and two heating elements, maximising accuracy and thermal stability for the water temperature and group body.

Fair Trade Vs Direct Trade Coffee

RANCILIO EXPERTISE

Fair Trade Vs Direct Trade Coffee

INNOVATIVE BREW GROUP HYDRAULICS

The RS1 features an innovative brewing group that maximizes efficiency and can introduce fresh water into the group-head micro-boiler with every shot

VARIABLE STEAM LEVER

Steam pressure delivery features a purge function and two programmable positions per side, perfect for switching between various pitcher sizes and different types of milk.

PORTAFILTER

New stainless steel, weight balanced portafilters with a soft touch, ergonomic grip. Designed to sit flat for stable and consistent tamping.

DIGITAL TOUCHSCREEN INTERFACE

Ten years of developing and designing barista interfaces. Allows quick and easy access to all programming via the digital touchscreen.

Each group is programmable via the digital touchscreen interface. Unmatched temperature control during the extraction gives each barista the ability to fine tune every shot. Steam lever power can be modified through the digital touchscreen interface. Two power levels are available, ideal for different pitcher sizes and different types of milk.

Steam lever power can be modified through the digital touchscreen interface, two power levels are available, ideal for different pitcher sizes and different types of milk.

Cup warmer temperature is directly changeable via the digital touchscreen interface with five different levels to choose from.

LOW PROFILE BODY

Compact, low profile body designed to facilitate customer interaction and service operations.

GROUPHEAD WITH DEDICATED DISPLAY

Dedicated screen for each brew group displays a digital shot clock and extraction temperature. Groupheads also feature simplified actuation and ample lighting provided by LED Lights.

TECH FRIENDLY DESIGN WITH ECO MODE

Easy access to pump adjustment and internal components, arranged to speed up maintenance operations. Insulated steam boiler with programmable water renewal and low power and eco mode.

WATER BUTTONS

Two water buttons with programmable dosage and temperatures levels.

COOL TOUCH STEAM WANDS

Cool touch steam wands ensure easy manoeuvrability when things heat up, and new proprietary steam tips allow for more even development.

BUT WHAT DOES TEMPERATURE PROFILING MEAN?

While most high-end espresso machines allow you to set a precise brewing temperature, the RS1 also allows you to change the brew temperature up or down during the shot.

A large boiler at the back of the machine feeds water to a smaller boiler tucked inside the group head. If you want the water to cool down during your brew, it mixes cold water into the hot. On the other hand, if you want the water temperature to increase during the brew there is a tiny but powerful heating element to boost the temp.

WHY WOULD WE WANT A ‘TEMPERATURE PROFILE’ ANYWAY?

Well, if thermodynamics and laws of solubility are to be believed, extraction efficiencies are highly affected by temperature. Typically, but not always, the solubility (that is, the capacity of a material to be dissolved) of a chemical is increased as temperature increases. That said, some solubilities can decrease with increasing temperature… it can be complicated.

And for coffee, a mixture of hundreds of compounds, the impact of changing temperature on the resulting brew will be even more complex. But, thankfully, there is no better way of measuring changes in temperature on taste than by actually tasting the coffee.

And that’s what we did on my recent trip to Rancilio in Milan. We tested our Colombian –  Las Acacias Estate & Formula 442 coffees, assessing flavour, sweetness & body.

CONSTANT TEMPERATURE VS. TEMPERATURE PROFILING