Espressotec

www.espressotec.com

2010 CATALOGUE Value: $5.00 CAD

604-244-7989 • espressotec.com

Gustare PassioniTaste the passion

See our extensive line of machines and accessories at www.espressotec.com

TWO BRANDS ONE VISION

2001-2009

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CONTENTSHigh-Performance Super Automatic Espresso/Coffee Machines......................2

EGRO ONE..............................................................................................................3

Egro One Features.............................................................................................4, 5

Egro One Pure Coffee............................................................................................6

Egro One Quick Milk.............................................................................................. 7

Egro One Top Milk..................................................................................................8

Egro One Top Milk XP............................................................................................ 9

Medium Duty Super Automatic Espresso/Coffee Machines.............................10

Saeco Idea de Luxe............................................................................................... 11

Jura Impressa X9...................................................................................................12

Saeco Royal Coffee Bar........................................................................................ 13

Traditional Espresso Machines............................................................................14

Why Choose Rancilio?..........................................................................................15

Rancilio Classe 10 Just 4 You.......................................................................... 16, 17

Rancilio Classe 10 USB....................................................................................18, 19

Rancilio Classe 8 Tall......................................................................................20, 21

Rancilio Classe 6E Tall................................................................................... 22, 23

Rancilio Classe 6E..........................................................................................24, 25

Rancilio Classe 6 Compact……………………………………………………............…… 26, 27

Rancilio Classe 6 Lever…………………………………………………………............……28, 29

Rancilio Epoca E…………………………………………………………………...........……… 30, 31

Rancilio Epoca S……………………………………………………………………..............…32, 33

Rancilio Technology Guide………………………..…………...............………….…34, 35, 36

Espresso Grinders…………………………………………………………………...................…. 37

Rancilio MD Grinders…………………………………………………………………..........……..38

Mazzer Grinders……………………………………………………..…………………..................39

Parts & Accessories………………………………………………………………….............. 40, 41

Barista Training……………………………………………………………..........................…… 42

Espresso 101……………………………………………………………………………................….43

How to Make Great Espresso…………………………………………………................……44

How to Texture Milk……………………………………………………………......................…45

Your Recipe for success…………………………………………………............……. 46, 47, 48

The art of Professional Milk Pouring……………………………………..............………..49

Coffee Freshness & Storage……………………………………………….................……….50

Espresso Machine Maintenance & Cleaning…………………….........................…….51

Welcome to Espressotec. We have been in the specialty coffee businessfor 22 years – selling and servicing espresso equipment since 1992.Along the way we have gained quite a bit of knowledge; we are happyto share that with you. This catalogue has been designed to showcasemany of our products. Of course, our website contains many moreproducts, a knowledge center and parts and accessories. Our showroomis located in Richmond, BC and is open 6 days a week for your convenience.

Whether you’re a restaurant looking for a new machine or an officelooking to increase employee productivity, this catalogue has somethingfor you. If you see something you like, you can find more informationon it in our website, and please feel free to give us a call and one of ourstaff will be pleased to help.


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High-Performance Super AutomaticEspresso / Coffee Machines

Rancilio and Egro join forces!Last year, Rancilio, based in Milan, Italy, achieved the position of world sales leader in traditional espresso machines. Rancilio, in business since1927, achieved this goal with an uncompromising commitment to engineering excellence, a passion for coffee, and an unfaltering commitmentto its customers. These are the same qualities that Egro, the leading Swiss manufacturer of superautomatic coffee machines, values.

Rancilio and Egro have now joined forces, creating a powerful synergy in the industry that is already being felt. For example, the patented, industry leading iSteam is available on both Egro and Rancilio machines.

EGRO ONE

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4


Easy To Use:Touch Screen5.7 inch full colour touch screen.

Up to 48 Standard Drink Recipes48 standard drink recipes across 6 completely customizable pageswith Touch, or 16 standard drinks with keypad.

Training VideosUpload on-screen training videos directly to the Egro One.

Promotional Opportunities : Play Videos and ImagesUpload promotional videos or images to be shown while drinks arebeing made. Cross promote other products while you have the attention of your customers.

Custom Screensavers, Drink Icons and Product NamesUpload images to create custom screensavers or use them for uniquedrink icons. The One also features the ability to name your own drinks.

Easily Upload & Download with USB Port:Load & ShowThe USB port makes it possible to quickly and easily load images and videos for promotional purposes. Effortlessly transfer drink recipes and machine settings from one machine to another with only a USB drive. Perfect for chainsand multi-unit establishments.

Power and Flexibility:Ratings150 to 250 espresso and milk drinks per hour.

Three Product DeliveryPowerful simultaneous coffee, steam and hot water delivery.

Twin Milk DeliveryDeliver two milk drinks at one time (Top Milk XP only).

Low Cost of Ownership:Dura-BrewPatented sealing technology of the DURA-BREW significantly reducesthe time between PM (preventative maintenance) visits.

Maintenance InsuranceSet the machine to be blocked for use if cleaning is not performedwithin two hours after the programmed cleaning time.

Easy CleaningOne button starts the daily cleaning process and the operator is prompted during cleaning with step by step instructions with pictures.

Egro One Touch • Pure Coffee with standard iSteam

EGRO ONE Touch or KeypadIntroducing the next generation complete coffee solution

It is our great pleasure to introduce the next generation of super automatic espresso equipment. The first machine producedsince Rancilio and Egro R&D departments joined forces, the One represents a culmination of input from every corner of

the world. All models are available in either Touch Screen or Keypad versions. The Egro One just may be the one stop coffee solution you’ve been waiting for.

up to

250espressos / h

up to

180coffees / h

up to

250cappuccinos / h

USB connectivity

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EGRO ONE Espresso. Americano. Latte. CappuccinoBetter and easier than you ever thought possible

The Egro One is simple to operate, yet versatile commercial superautomatic espresso machine. Producing phenomenal results, it combines the latest emerging technologies with years of dedicated espresso brewing experience.

Touchscreen DisplayThe Egro One Touch has an advanced user interface with a 5.7” full colour graphictouchscreen display. This multipage touchscreen display offers quick and easy access to 48 individual products, each having their own unique icon.

Automated SteamThe Egro One is mated with the Rancilio iSteam automatic milk frothing wand.With two programmable buttons, one for cappuccinos and one for lattes, the advanced iSteam system creates professional quality microfoam simply and easily. This innovative system makes the iSteam the quickest and most powerfulautomated steam wand on the market.

Dual Bean HoppersThe Egro One has two large bean hoppers, each holding 2.9 lbs (1.3 kg) of coffee to reduce constant refilling.

Dura-BrewThe Egro One utilizes a slim brewing unit; the most compact inits class. The ONE’s brew unit features a patented Dura Brewsealing technology which extends the life of the brew unit, reducing the number of PM visits needed and lowering the costof ownership. In most applications only one PM visit per year is needed.

Fits AnywhereThe Egro One Touch is extremely compact — just 12” (30cm) wide.

Electronic Control of the Boiler and Water SystemAdvanced boiler management instantly predicts and responds to machine usage for unbeatable temperature stability, performance, and steaming power.

Advanced DiagnosticsAccurate troubleshooting can be done over the phone. The Easy Fix self-diagnosticsystem can quickly diagnose machine problems without the need of an on-site technician.

Work Area LEDBrilliant LED lights illuminate the drink preparation area, resulting in a stunning visual design, and they also serve a functional purpose. Lights shine blue when the machine is ready, white when it’s brewing, red when it’s rinsing and greenwhen an action is required during cleaning.

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Egro One Touch • Pure CoffeeLease from $393/mo**

Egro One • Keypad • Pure CoffeeLease from $369/mo**

Technical Datadimensions WxDxH steam boiler coffee boiler volts element weight

12” x 22” x 30” 1.9 lt .5 lt 220 6700 W 126 Lbs

EGRO ONE Pure CoffeeSave on labour. Ramp up your coffee program

Perfect coffee every time, outstanding performance, compact, excellent design and advanced ergonomics. The new Egro One — Pure Coffee is the fully automatic coffee machine that’s quickly become the new benchmark in its class.

The Pure Coffee is a 2-step machine: it makes the coffee and you steam the milk. The standard iSteam automates the steaming process for perfect results without staff training. The Americano bypass option can eliminate the need for a traditional drip coffee machine in many establishments.

Industry first — Three product availability delivered simultaneously

Egro One Keypad Pure Coffee

Also Available in KeypadUSB connectivity

Technical Features• deep brew chamber provides optimal extraction quality• programmable hot-water dispenser• insulation ring for minimal grinding noise• accommodates cup sizes up to 32 oz• high-volume, heavy-duty Ditting grinders with simple grind

adjustments for a consistent grind• automatic notification of cleaning and preventative maintenance

along with water softener rechargeOptions• C-lever manual steam wand• Americano bypass

**Based on 48 month lease. Individual rates may vary.

up to

250espressos / h

up to

180coffees / h

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Egro One Touch • Quick MilkLease from $419/mo**


12” x 22” x 30” 1.9 lt .5 lt 220 6700 W 126 Lbs

Technical Features• deep brew chamber provides optimal extraction quality• programmable hot-water dispenser• insulation ring for minimal grinding noise• accommodates cup sizes up to 32 oz• high-volume, heavy-duty Ditting grinders with simple grind


along with water softener rechargeOptions• milk fridge (Cool Box)• Americano bypass

6.7” interactive colour touch screen display

Load & Show — program the Egro One Touch using yourcomputer and USB port

Also Available in Keypad

COOL BOXA compact solution

for keeping milk cool.The Egro One Quick-Milk

is available with a optional 4-litre

fridge for storing and dispensing milk.

Suitable for establishments with

low to medium volume.

EGRO ONE Quick MilkAdvanced technology. Simple to use

The Egro One Quick Milk adds to the functions of the Pure Coffee by automating the milk heating and frothing process. Cold milk is drawn into the machine, and all drinks, including cappuccinos and lattes are made in 1-step. A milk jug can be

placed on ice but the optional Cool Box is highly recommended. Add the Americano bypass option for even more versatility.

USB connectivity


up to

250espressos / h

up to

180coffees / h

up to

120cappuccinos / h

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Egro One Touch • Top MilkLease from $532/mo**

FRIDGEMilk drink delivery on demandThe Egro One Top-Milk is equipped with a 6.5-litre milk fridge. The fridge is hygienically easy to keep clean thanks to the Automatic Milk Line Rinsing System (MLR) . The fridge can also be positioned underneath the machine on a lower shelf.


24” x 22” x 30” 1.9 lt .5 lt 220 6700 W 190 Lbs

Technical Features• deep brew chamber provides optimal extraction quality• programmable hot-water dispenser• insulation ring for minimal grinding noise• accommodates cup sizes up to 32 oz.• high-volume, heavy-duty Ditting grinders with simple grind


along with water softener rechargeOptions• Americano bypass• self-service option

Standard

1 Step or 2 Step? What’s the difference?Super-automatics, like the Egro, refer to machines thatcompletely prepare the espresso/coffee portion with thepush of a button.

If you heat and froth the milk ‘separately’ it is called a 2-step machine. The Egro One Pure Coffee is a 2-step machine.

If the machine heats and froths the milk and completes thedrink in ‘1 step’ it is called a 1-step machine. The Egro OneQuick Milk and Egro One Top Milk are true 1-step machines.

Some machines can operate in both modes. This is handy if you have both very busy and very quiet periods of drinkactivity or have more complex recipe requirements. The Egro One Top Milk XP is both a 1 and 2-step machine sinceyou can use the attached fridge to prepare drinks in 1-step or use the attached iSteam frother to froth the milk and add to the coffee portion of the drink (2 steps).

Also Available in KeypadUSB connectivity


up to

250espressos / h

up to

180coffees / h

up to

150cappuccinos / h

EGRO ONE Top Milk48 programmable recipes. Customer satisfaction

The Egro One—Top Milk is a higher performance version of the Quick Milk. By pairing the milk refrigerator with the Egro, the Top Milk is a flexible and high-volume 1 step super automatic machine.

With the optional locking package, the Top Milk is well-suited forself-service locations.

Self-service optionAn optional lock package is available which includes locks forthe bean hoppers, coffee grounds door, powder chute and theUSB port. A cup positioner on the drip tray lets the user knowwhere to place the cup. Cross-sell with a promo video whilethe drink is prepared. Perfect for self-serve locations.

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Egro One Touch • Top Milk XPLease from $592/mo**

FRIDGEMilk drink delivery on demandThe Egro One Top-Milk XP is equipped with a 6.5-litre milkfridge. The advanced and patented Milk Line Rinsing System(MLR) is hygienic and safe; it rinses the milk delivery lines withcold water and blows them clean with cool air. The fridge canalso be positioned underneath the machine on a lower shelf.

Twin Milk DeliveryThe Egro One Top-Milk XP delivers twin milk products at atime thanks to a dual frother head system. The milk frotherensures an even delivery of milk when dispensing two products at once.


24” x 22” x 30” 1.9 lt .5 lt 220 6700 W 190 Lbs

Technical Features• deep brew chamber provides optimal extraction quality• programmable hot-water dispenser• insulation ring for minimal grinding noise• accommodates cup sizes up to 32 oz• high-volume, heavy-duty Ditting grinders with simple

grind adjustments for a consistent grind• automatic notification of cleaning and preventative

maintenance along with water softener rechargeOptions• Americano bypass• iSteam automatic frothing system

Standard

Optional

The Americano bypass option. What is it?A Café Americano is a flavourful drink that can be an excellent choice if you don’t have a drip coffee machine. A growing number ofcustomers actually prefer and order Americanos now instead of drip coffee. Normally, a Café Americano is a 2-step process — 2/3 of a cup of hot water from the hot water tap, with a shot of espresso on top.

The Egro has an available bypass option which adds a 2nd hot watervalve next to the espresso dispenser that performs this operation in one complete step.

Also Available in Keypad

USB connectivity**Based on 48 month lease. Individual rates may vary.

up to

250espressos / h

up to

180coffees / h

up to

250cappuccinos / h

EGRO ONE Top Milk XPHigh performance coffee bar. 24” wide

The Egro One Top Milk XP has it all. With the fridge system in place it is a true high-volume 1-step machine. The addition of the standard C-lever (or optional iSteam) gives flexibility for every possibility, and allows the machine

to be used as a 2-step. No other super-automatic can compete with this performance and flexibility.

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Medium Duty Super Automatic Espresso / Coffee Machines

This class of machine is designed forlower volume establishments wherecoffee is not the primary revenuesource. These machines won’t deliverthe highest level of quality that traditional machines or high performance super automatics, such as the Egro deliver. However,they cost substantially less and can be a viable choice where coffee volumes do not justify the cost of ahigh performance superautomatic or the staff training required of a traditional machine.

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COOL BOXA simple and practical solution for storing and dispensing milk.

The Saeco Idea Cappuccino is also available with a practical 4-litre fridge for storing and dispensing milk. Suitable for establishments with low to

medium volume.

Saeco IDEA de Luxe1 or 2-Step Coffee Bar

The Saeco Idea de Luxe is a medium duty superautomatic 2-step espresso machine from Saeco. Simply press one of the five brew buttons and the machine grinds, tamps, brews and dispenses the espresso — discarding the used grounds into an internal container.The Idea de Luxe brews espresso and dispenses hot water and steam through two separate stainless steel boilers. The machine was designed with three water lines, one for coffee, one for hot water (heated with an independent heat exchange attached to the boiler)and one for steam to froth milk.

The Saeco Idea Cappuccino incorporates a cappuccinatore system. When combined with an optional Cool Box it becomes a 1-step machine. The separate steam wand gives the added flexibility of a 2-step machine. This Saeco Idea line was designed for bars, hotelsand restaurants that are looking to simplify operations and streamline service. They are the perfect solution for any application wherethe space and budget are limited, but quality is high on the menu.

Idea de LuxeLease from $211/mo**

Recommended output of up to 100 drinks

per day

Technical Features• digital display• electronic pre-brewing• stainless steel articulated steam wand • stainless steel hot water wand • electronic pre-brewing

Technical Data• coffee group capacity: 7 - 9 gram or 9 - 16 gram• hot water production/hour (8 oz. cup) 250• espressos /hour (1 oz. cup) 150• grinder: 64 mm. burrs• bean container capacity 2.1 kg• brass boiler• steam boiler stainless steel• power supply 3250 watts• dimensions (W x D x H) 20.7” x 21.5”x 26.5”• weight 139 lbs• water connection 3/8” (1-8 bar)Options• milk fridge (Cool Box)

604-244-7989 • espressotec.com**Based on 48 month lease. Individual rates may vary.

Idea CappuccinoLease from $240/mo**

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Jura Impressa X9Complete Coffee Solution

The Jura Impressa X9 is a light to medium volume 1 and 2-step superautomatic espresso machine fully equipped with many of the same features as those found on more expensive machines, but at a more affordable price. Best suited for self-serve office locations and restaurants that are making up to 100 cups per day, every day.

The X9 is especially applicable for restaurants that wish to serve quality cappuccinos and lattes, but want to do so without theheadaches and expense of dedicated barista’s or continual staff training. The X9 is easy to use, with the ability to make a latte or cappuccino at the touch of a button. No plumbing or special electrical requirements are needed, since the X9 has an extra largewater reservoir and large drain pan with lots of capacity.

Options:• Milk cooler

Technical Features• latte macchiato and cappuccino at the touch of a button• 12 different products at the touch of a button• 3.5 inch multicolour TFT display• operating system based on Microsoft Windows CE

Technical Datadimensions WxDxH (in) boiler (lt) volts element (W) weight

7” x 20” x 22.8” 5.0 lt 230 2300 W 45 Lbs

Jura X9 — Both 1 and 2 step operationWith an optional milk cooler installed, the Jura X9 becomes a one step machine, preparing milk based drinks, such as lattes and cappuccinosall in one step. Without the milk cooler (or if the milk cooler has been cleaned and shut down for the night), the manual milk frothing wandcan be used and the machine now becomes a 2-step.

Recommended output of up to 100 drinks per day


Jura Impressa X9Lease from $201/mo**

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Maintenance TipProper lubrication of the brewunit, regular maintenance andcleaning are the key to keepingthese superautomatic espressomachines running through yearsof espresso, Americanos, lattesand cappuccinos. Only use approved, food grade lubricantavailable from your espresso machine technician.

To Your HealthCoffee is richer in anti-oxidantsthan red wine or cocoa. In fact,coffee has four times the anti-oxidant content of green tea.Whether regular or decaffeinated,coffee is one of the most significantsources of anti-oxidants in ourdiet today. For more informationon coffee consumption and healthgo to www.coffeeandhealth.ca

Technical Features• digital LCD display• 3 button programmable drink sizes• dual milk frothing options (Cappucinatore and Panerrello wand) • energy saving power-down mode• dual boiler

Technical Data• plumb-in or pourover operation• 110V/1600 watts• dump box capacity: 25 pucks

Saeco Royal Coffee BarOffice Coffee Solution

The Royal Coffee Bar is a low cost solution for offices, small delis and other locations that wish to provide espresso service on a tightbudget. While not really up to the performance or quality level of the medium duty Saeco Idea or Jura X9 machines, it neverthelessstill provides espresso, cappuccino and lattes at the touch of a button. There are 3 programmed coffee buttons and a traditionalsteam wand for frothing milk. In addition, a cappuccinatore is built in. A press of the button draws cold milk out of any container and dispenses hot frothed milk directly into the cup.

Recommended output of up to 40 drinks per day

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Traditional Espresso Machines


Why Choose Rancilio?

Steam ProductionAll full size two-group Rancilio machines incorporate at least a 3000 watt heating element with an 11-liter boiler. All Classe 6, 8 and 10 machines (both 2,3 and 4 group) have6000 watt boilers and lead the industry in steamoutput and recovery. The iSteam dual mode automatic frothing wand leads the industry inmilk frothing production (½ liter in 30 seconds)and requires no daily cleaning cycle.

Espresso QualityRancilio espresso machines are engineered to thehighest levels of accuracy, requiring you to makefewer adjustments to obtain professional qualitydrinks. Choose Rancilio if you want the presentationof your espresso to be of the finest quality.

Ease of ServiceRancilio machines are designed with the technician in mind. Panels are easily removablefor fast, economical servicing. Parts are standardized for quick replacement or can be economically rebuilt. All 2, 3 and 4 group E machines have Easy-Fix self diagnostics built-in for quick troubleshooting (even remotely).

Parts AvailabilityRancilio has been in business since 1927 and isnow the leading espresso machine manufacturerin the world. Should any part not be availablefrom the local dealer/distributor it can be sourced from the fully stocked North Americanwarehouse and office in Chicago for immediate shipment.

Quality Throughout the RangeEveryone can build a Ferrari given enough money. It is common in the espresso industry to compromise when you get to the more economical machines in the line, but even the Rancilio Epoca two-group machine has the same tank, heating system, group temperature stabilization system and group head system asthe top of the line industry leading Classe 10.

ChoicesRancilio offers machines to meet every espressoneed. In fact, over 150 possible machine sizes,models and coffee delivery styles are available to suit any customer, anywhere in the world.


As a business person in the coffee business you are flooded with information and product availability, and in manycases, too many choices. There are many stylish machines out there, backed with big promises, yet with little

real value or after purchase support. You need to know how Rancilio can fit into your business to offer you the best products available in order to provide the best possible products to your customers.

History of RancilioRancilio is an espresso machine manufacturer,founded in 1927 by Roberto Rancilio in Parabiago,Milan, Italy.

Rancilio’s earliest well known machine was ‘LaRegina’ — a vertical boiler machine similar to theoriginal Bezzerra and Victoria Arduino espressomachines that initiated the espresso industry. In the early 50’s, Rancilio adopted lever pistontechnology first introduced by Gaggia, andshortly afterwards improved and automatedthat process.

In the 60’s and 70’s the famous industrial designer Marco Zanuso helped design the highly popular Z8 and Z9 line. Z9 (and Z11 machines from the 80’s) are still in use in Canadatoday; a testament to their durability. The S-series machines would become popular in the90’s, and are well known in the marketplace. In2001, Rancilio introduced the Epoca line, soonfollowed by the Classe series.

In the last 30 years, Rancilio has produced andsold over a quarter million espresso machines, in 150 countries, and backed up by over 700 service centres.

After many years of cooperation, Rancilio acquired a majority stake in the Swiss Coffeemachine company Egro. Founded in 1849, Egrohas been a leading player in coffee machinessince 1934.

Since the introduction of the superautomaticstyle espresso machine in the early 80’s, Egro,and now Rancilio, continue to lead in their evolution and development.

Rancilio is also very well known in North Americafor the Rancilio Silvia home espresso machineand Rocky grinder, which have introduced a levelof quality comparable to commercial machines,since many of the parts originate from the commercial line.

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Rancilio — coffeeing the World!

Rancilio’s first machineLa Regina – circa 1927

The Rancilio Just 4 You custom finish program allows you to make your own personal statement. Your espresso machine becomes the centrepiece of your business and décor.

The Just 4 You program is available for the Classe 10 2 group, 3 group, and 4 group models and for the MD 50 and MD80 dosing grinders.

Special order — allow 8 weeks delivery.

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Classe 10 Just 4 You 3 GroupLease from $490/mo**


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Technical DataGROUPS dimensions WxDxH (in) boiler (lt) volts element (W) weight

2 30.7 x 21.2 x 20.8 11 220 6000 200 lbs

3 40.1 x 21.2 x 20.8 16 220 6000 244 lbs

4 49.6 x 21.2 x 20.8 22 220 6000 295 lbs

Standard

Optional

Choice• 13 custom special order Just 4 You finishes• 2, 3 or 4 groups• available iSteam self cleaning auto-frothing system• E.S.E. pod adapter kit available individually for each group• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology plus electronic programmable

pre-infusion• 4 programmable preset hot water temperatures for tea and

Americanos (4TEA)• multi-function computer display• SEQ (Standard Espresso Quality) pour control system• ergonomic clever steam wands• available iSteam automatic frothing system (patented)• automated backflushing (cleaning) program (Easy Clean)

Technology• electronic, precision grouphead temperature stability• active boiler temperature and pressure management (ABM) • on board repair diagnostics (Easy Fix)• voltage stabilization (V-Flex) protects internal computer and controls• class leading performance (6000 watts)• programmable 7-day on/off energy saving cycles• multi-function display and graphics (with USB port)

Classe 10 — Just 4 YouDesign and Performance in Perfect Harmony

The Rancilio Classe 10 Just 4 You delivers stunning good looks as well as best in class performance. Superior technology and features ensure that your customers

are receiving the very best espresso drinks possible. Without compromise, Rancilio Classe 10 delivers.

Optional iSteam Frother.Details on page 34

Rancilio — The Right Choice For Professionals• Top espresso machine manufacturer in the world• Widest range of models (150) to suit every need, size & budget• Uncompromising quality & reliability• Power & performance available in every model• Large, professional worldwide distributor and dealer network• Extensive N/A distribution warehouse in Chicago• Largest parts inventory in North America• Easy to service — designed with the technician in mind

Reptile light/Tobacco trim

Load & Show — program the Classe 10 using your computer and USB port

The Rancilio Classe 10 is the flagship of commercial espresso machines. Technical innovation like the available auto-frother (iSteam), barista friendly controls and class leading power make

the Classe 10 the perfect choice for the serious coffee professional.

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Classe 10 USB 3 GroupLease from $450/mo**


Technology• electronic, precision grouphead temperature stability• active boiler temperature and pressure management (ABM) • on-board repair diagnostics (Easy Fix)• voltage stabilization (V-Flex) protects internal computer and controls• class leading performance (6000 watts)• programmable 7-day on/off energy saving cycles• multi-function display and graphics (with USB port)


2 30.7 x 21.2 x 20.8 11 220 6000 200 lbs

3 40.1 x 21.2 x 20.8 16 220 6000 244 lbs

4 49.6 x 21.2 x 20.8 22 220 6000 295 lbs

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Standard

Optional

Single Boiler or Double Boiler?

Other manufacturers may pitch to you the need to purchase adouble boiler espresso machine. Traditional single boiler machinescan experience espresso extraction temperature variations whichcan fluctuate as much as 15 to 30 degrees F. These temperatureswings adversely affect espresso quality and taste. Double boilermachines can reduce temperature fluctuations, improvingespresso extraction.

Always pushing the quality bar, Rancilio has developed singleboiler technology which is comparable to the performance ofdouble boiler systems. With predictive computer logarithms, Active Boiler Management (ABM), electronic thermocouples andindustry leading heating power, Rancilio machines delivery unpar-alleled performance and temperature stability.

Get the trusted reliability of Rancilio engineering as well as accurate and stable extraction temperature rivalling the performance of double boiler systems. Best of all, get it for thousands of dollars less.

iSteam — world’s fastest and most accurate frothing system.Details on page 34.

Classe 10 USBDesigned for the Coffee Professional

For the serious coffee professional, the Rancilio Classe 10 delivers exceptional group head temperature stability, 6000 Watts of steaming performance and

industry leading features such as 4 distinct hot water temperatures for professional coffee and tea preparation.

Choice• 2, 3 or 4 groups• available iSteam self cleaning auto frothing system• E.S.E. pod adapter kit available individually for

each group• triple, pod and bottomless portafilters available


pre-infusion• 4 programmable preset hot water temperatures for tea (4TEA)• multi-function computer display• SEQ (Standard Espresso Quality) pour control system• ergonomic C-lever steam wands• available iSteam automatic frothing system (patented)• automated backflushing (cleaning) program (Easy Clean)

USB connectivity

Class 10 USB 4 GroupLease from $508/mo**


20


Active Boiler Management.Rancilio uses Active Boiler Management technology (ABM) to maintain precise boilertemperature accuracy. The ABM system is one of the many features that make the Rancilio espresso machines ‘best in class’, ensuring superb espresso extraction.

Classe 8 DE Tall 3 Group with available

iSteam and drip tray in raised position.

21


1 27.1 (22.4)* x 19.6 x 19.2 5 110/220 2700/3000 117 lbs

2 33.4 (28.7*) x 19.6 x 19.2 11 220 6000 168 lbs

3 42.9 (38.1)* x 19.6 x 19.2 16 220 6000 207 lbs

4 52.3 (47.6)* x 19.6 x 19.2 22 220 6000 247 lbs

*Without side extensions, decrease the total width by 5”


Classe 8 is also available in Semi-Automatic

Choice• height adjustable cup clearance• 1, 2, 3 or 4 groups• available iSteam self cleaning auto frothing system• E.S.E.pod adapter kit available individually for each group• triple, pod and bottomless portafilters available


pre-infusion• simultaneous dual height service (espresso to 24 oz. takeout cup)• multi-function computer display• SEQ (Standard Espresso Quality) pour control system• ergonomic C-lever steam wands• available iSteam automatic frothing system (patented)• automated backflushing (cleaning) program (Easy Clean)• 120 espressos per hour / per group capacity• new high capacity never clog drain system

Standard

Optional

Technology• electronic, precision group head temperature stability• active boiler temperature and pressure management (ABM) • on board repair diagnostics (Easy Fix)• class leading performance (6000 watts - 2,3 and 4 group)• programmable 7-day on/off energy saving cycles• multi-function display

Classe 8 TallHigh Performance. Delivered.

The Rancilio Classe 8 Tall machines have the most performance and power in their class. The active boiler management system (ABM) delivers unrivalled temperature stability under high load conditions. With the available iSteam auto frother, no other machine

delivers this much power and performance in a single package!

Technicians Tip

All Rancilio Programmable(E) machines can be easilyset to run on 2/3 powerfor ‘power challenged’ locations.

iSteam — world’s fastest and most accurate frothing system.See page 34.

Classe 8 DE Tall - 1 GroupLease from $210/mo**

Classe 8 DE Tall - 2 GroupLease from $290/mo**

Classe 8 DE Tall 3 Group with available iSteamLease from $376/mo**


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Classe 6 E 2 Group Tall

Bottomless PortafilterAs the rear cover of this catalogue attests, a bottomless portafilter can dramatically increase the amount of crema in the cup. The Rancilio bottomlessportafilter handle can be easily fitted with either a 14 gm double or 21 gramtriple basket. A bottomless portafilter requires a little more barista skill, butthe results can be impressive.

Triple PortafilterRancilio has a special deep portafilter handle fitted with a 21 gram triple filter basket. Developed on request for a national coffee bar chain, it allowed them to put a triple shot into their venti (20 oz.) take out cups in one step. Basket accepts standard 58mm tamper. Ask for part # 10.071.030.

58mm/21grams

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Classe 6 E TallTake your Coffee business to new levels

The Rancilio Classe 6E Tall machines are both high performance and economical. Now the coffee bar or restaurant on a tighter budget can get legendary Rancilio

reliability and performance in a compact and stylish package! From in-house espressos to the largest takeout drink, the Classe 6 Tall handles it all.

With 6000 Watts of available power it is the industry’s best.


2 Compact 27.1 (22.4)* x 19.6 x 19.2 5 110/220 2700/3000 121 lbs

2 Groups 33.4 (28.7)* x 19.6 x 19.2 11 220 6000 137 lbs

3 Groups 42.9 (38.1)* x 19.6 x 19.2 16 220 6000 207 lbs


Choice• height adjustable cup clearance• 2 group compact , 2 or 3 groups• E.S.E.pod adapter kit available individually for each group• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology• simultaneous dual height service (espresso to 24 oz.

takeout cup)• ergonomic C-lever steam wands• 120 espressos per hour / per group capacity• new high capacity never clog drain system

Technology• electronic, precision grouphead temperature stability• active boiler temperature and pressure management (ABM) • on board repair diagnostics (Easy Fix)• voltage stabilization (V-Flex) protects internal computer and controls• class leading performance (6000 watts - 2 and 3 group)

Standard

Optional

Dual-level drink preparation

Classe 6 E 3 Group TallLease from $299/mo**

Classe 6 E 2 Group TallLease from $252/mo**

Classe 6 is also available in Semi-Automatic

What about Pod Coffee?

All Rancilio espresso machines (except theClasse 6 lever machines) can be easily modifiedto take E.S.E. pods. Pods are similar to a compressed tea bag. Simply put one in the group handle and press the button. The quality can be surprisinglyhigh, since much of the guesswork is taken out of the espressomaking equation. Pods are more expensive per serving, but ifyou take into account the fact that no grinder is required, lessstaff time and training is required, and that the results are predictable, consistent and surprisingly high quality, they can be a excellent choice. They work well in locations such as barsand restaurants where staff time and training is an issue andthe volumes don’t justify a superautomatic machine.

Tip: Only one ‘group’ needs to be set up for pod coffee, and couldbe used just for decaf espresso, for example. The other groupcan be used traditionally for regular espresso.


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More Choices:Rancilio offers espresso machines to fulfill every espresso need. In fact, over 150possible machine sizes, models and coffee delivery styles are available to suitany customer, anywhere in the world.

Classe 6 E 3 GroupLease from $285/mo**

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1 Compact 18.9 (14.5)* x 19.6 x 19.2 4 110 1600 79 lbs

2 Compact 27.1 (22.4)* x 19.6 x 19.2 5 110/220 2700/3000 121 lbs

2 Groups 33.4 (28.7)* x 19.6 x 19.2 11 220 6000 137 lbs

3 Groups 42.9 (38.1)* x 19.6 x 19.2 16 220 6000 207 lbs


Technology• precision grouphead temperature stability• active boiler temperature and pressure management (ABM) • on board repair diagnostics (Easy Fix)• voltage stabilization (V-Flex) protects internal computer and controls• class leading performance (6000 watts - 2 and 3 group)

Choice• 1 or 2 group compact , 2 or 3 group regular• E.S.E.pod adapter kit available individually for each group• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology• 4 programmable shot sizes plus manual override per group• ergonomic C-lever steam wands• 120 espressos per hour / per group capacity• 3 or 4 hole steam tips available

Standard

Optional


Barista TipRancilio 2, 3 and 4 group machines come standard with a 4-holepower steam tip. For baristas performing latte art, ask for the special 4-hole tip with smaller holes. It provides less intense poweroutput for more steaming control (part# 23.000.121).

High Clearance or Regular Height?If 40% or more of your business is take-out, consider a highclearance machine to save on labour costs.


Classe 6 E 1 GroupLease from $189/mo***

Classe 6 EPerformance beyond your expectations

The Classe 6 E has all the power and features of the Classe 6 Tall but in a regular height version for restaurants and other locations

that don’t require high clearance.

**Based on 48 month lease. ***Based on 36 month lease. Individual rates may vary.

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Classe 6 S2 CompactLease from $153/mo**

Easy FixAll Rancilio E version machines are now equipped with Easy Fix. Themachine self diagnoses any problems and displays a trouble code. This shortens the diagnostic time for the service technician and alertsthem to bring the correct parts!


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1 Compact 18.9 (14.5)* x 19.6 x 19.2 4 110 1600 79 lbs

2 Compact 27.1 (22.4)* x 19.6 x 19.2 5 220 3000 121 lbs


Choice• 1 group auto, 1 group semi, 1 group pourover and 2 group compact versions• available in programmable, semi-automatic and pourover versions• E.S.E.pod adapter kit available• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology• ergonomic C-lever steam wand• steam tip choices for power or latte art

Technology• precision grouphead temperature stability• active boiler temperature and pressure management (ABM)* • on board repair diagnostics (Easy Fix)*• voltage stabilization (V-Flex) protects internal computer and controls*

*E version only

Classe 6 S 1 Tank (Pourover)

Standard

Optional

Both programmable and semi-automatic models available

Micro-fine filter basketsRancilio has developed an optional filter basket with calibratedholes for improved results with certain coffee and grinder combinations. The position, number of holes and the size have all been re-calibrated to improve extraction where excess coffeegrounds are a problem in the cup. Your roaster or technicianshould be consulted about this option. Ask for part # 40.100.101 (single basket) and part # 40.100.102 (double basket).


Classe 6 S 1 GroupLease from $137/mo***


Classe 6 CompactLegendary Rancilio quality in smaller sizes

The Rancilio Classe 6 Compact line is perfect for lower volume and space challenged locations where espresso may not be the primary revenue generator. Three versions of the single group are available including a pourover machine requiring

no plumbing or drain connection.

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29

Standard

Optional


1 27.1 (22.4)* x 19.6 x 19.2 5 110/220 2700/3000 117 lbs

2 33.4 (28.7*) x 19.6 x 19.2 11 220 6000 168 lbs

3 42.9 (38.1)* x 19.6 x 19.2 16 220 6000 207 lbs

4 52.3 (47.6)* x 19.6 x 19.2 22 220 6000 247 lbs


Propane powerOff grid or on a truck?We can add a propane

kit for the 2, 3 or 4group lever machines.

Run the machine entirely off propane or use the machine

with a combination ofelectrical and propane

power together.

Classe 6 LE 3 Group - Optional Propane

Classe 6 LE 4 Group - Optional Propane

Pre-infusionTo infuse or not to infuse? Pre-infusion is the act of ‘wetting’ theespresso grounds briefly before the main extraction or ‘pour’ takes place.

Opinions differ on whether pre-infusion improves overall extractionand flavour of the espresso. Old style ‘hydraulic’ machines did thisnaturally, as do our Classe 6 lever machines. All Rancilio pump machines utilize a natural, soft pre-infusion to mimic the benefits of the Classe 6 lever. All our Classe 6, 8 and 10 electronic models havethe ability to dial in any amount of pre-infusion desired. Your coffeesupplier may have advice on what works best for their bean, but in the end it’s a personal choice.


Classe 6 LE 1 Group Classe 6 LE 2 Group — Optional Propane

Classe 6 LeverHands-on control for the purist

The Classe 6 Lever machines bring a modern look to the traditional style. Make your statement about how espresso should really be prepared! Rancilio lever machines allow the operator to control the natural pre-infusion of the espresso pour.

Optional propane power allows portability, allowing you to set up shop virtually anywhere.

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Epoca E 2 Group


1 15.1 x 22.1 x 18.9 4 110 1200/1600 77 lbs

2 30.7 x 22.1 x 18.9 11 220 3000/4300 117 lbs

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Epoca E1 Espresso MachineLease from $172/mo***

Choice• 1 or 2 group• E.S.E.pod adapter kit available individually for each group• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology• ergonomic C-lever steam wands• 120 espressos per hour / per group capacity

Technology• precision grouphead temperature stability• active boiler temperature and pressure management (ABM) • on board repair diagnostics (Easy Fix)• voltage stabilization (V-Flex) protects internal computer and controls

Standard

Optional

New! Scratch-proof drip tray inserts.

Quality Throughout the RangeIt’s common in the espresso machine industry to compromisequality when you get to the less-expensive machines in the line.Not so with Rancilio. Even the Epoca two-group machines havethe same tank, heating system, group temperature stabilization system and grouphead system as the top of the line, industryleading Classe 10.

**Based on 48 month lease..***Based on 36 month lease. Individual rates may vary.

Epoca E 2 GroupLease from $180/mo**


Epoca EEconomy without compromise

The Rancilio Epoca range offers entry level machines with a winning combination of superb quality and exceptional economy. TheEpoca is available in both 1 and 2 Group versions and in semi-automatic. Epoca models feature the same boiler, grouphead, valves and group temperature engineering as all the other Rancilio models. These stylish machines with their non-marking body panels

are easy to use and maintain. All Epocas are available in metallic two-tone grey or red/grey finishes.

Consistent tampingEnough has been written on tamping technique to fill a book. Flatbase, curved base, C-flat or C-ripple base. What to choose, you’ll have to decide. Some general tips: Tamp your coffee evenly and flat; give theportafilter a single knock, then a final twisting polish. 30 lbs tamppressure is reasonably agreed upon. The specially-engineered EsproClick tamper lets you know with a click when 30 lbs has been reached.

Espro click tamper

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Rancilio Epoca S 2 GroupLease from $138/mo**

Rancilio Epoca S-1 Lease from $141/mo***


1 15.1 x 22.1 x 18.9 4 110 1200/1600 77 lbs

2 30.7 x 22.1 x 18.9 11 220 3000/4300 117 lbs

Choice• 1 or 2 group plumbed-in, 1 group pourover• semi-automatic • E.S.E.pod adapter kit available individually for each group• triple, pod and bottomless portafilters available

Control• natural soft-infusion technology• ergonomic C-lever steam wands• 120 espressos per hour / per group capacity

Technology• independent heat exchangers• automatic water level control • low water safety shut-off (ST)

Rancilio Epoca S-1 Tank


Standard

Optional

Power Steam TipStandard on Epoca and the Classe 6 one group machines is a 3-hole steam tip which slows down steam speed to assist the barista in producing micro-foam for latte art. An optional 4 hole power tip ( part# 23.000.120) is available which increases milk heating speed withoutsacrificing sustainability of steam.


Epoca SHigh quality. Small size

Big on quality but not on cost, the Epoca S features the same style and performance as the Epoca E but in a semi-automatic version for the less-busy coffee bar on a tighter budget. All Epocas are available in metallic two-tone grey or red/grey finishes.

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This new totally automatic steam wand allows milk to be heated and frothed using a mix of steam and air, until a soft and remarkablycompact microfoam is obtained. It is the fastest and most powerful steam wand on the market (½ litre from 10°C to 65°C in 30 seconds). Two program selection buttons: ‘Cappuccino’, to heat and froth the milk, or ‘Latte’, to heat the milk only.

The smart electronic control system injects air according to the quantity of milk present in the pitcher, giving constant quality time after time. When the programmed temperature is reached, the iSteam stops automatically. The user can set the final temperature ofthe drink and the quantity of air to be microfoamed for both programs. Higher and lower temperature override is possible. Any frothinglevel and finishing temperature combination is possible.

The special stainless-steel covering is heat-insulated to make it cool to the touch and extremely easy to wipe clean. No end of day cleaning program is required.

• cappuccino button heats and froths the milk• latte milk button heats but froths the milk to a lesser degree

iSteam — Incredibly Fast. Super Accurate. Very Automatic.

Clever Steam ValveFast. Ergonomic. Clever.

¼ turn up locks on. Flick it off. ¼ turn down for feathering and quick purge.

iSteamThe iSteam can be programmed tostop at any temperature with manualoverride (both hotter and cooler). Two independent froth levels can be programmed. Latte art microfoam ismade because the air/steam mixtureis injected deep within the milk pitcher.

Powerful Steam ProductionAll 2-group Rancilio machinesincorporate at least a 3000-wattheating element with an 11-liter boiler.All full size Classe 6, 8 and 10 machines(2,3 and 4 group) have 6000 Watt boilers, leading the industry in steamoutput and recovery.

The iSteam is available on all Classe 8E models and all Classe 10 USB andJust 4 You models. The iSteam dual-mode automatic-frothing wand leadsthe industry in milk frothing production(½ liter in 30 seconds) and requires nodaily cleaning cycle.

The iSteam can microfroth over 56 litres of milk per hour!

Industry leading innovation & reliability

Independent heat exchangers

Ergonomic C-lever steam wand

Natural soft pre-infusion

Triple, bottomless portafilters and ESE pod kit capable

Standard shot glass clearance

High cup clearance

Pour-over portable version available

Electronic group head temperature stability

Active Boiler Temperature & Pressure Management (ABM.07)

Digital group head temperature control (Plug and Brew )

On-board repair diagnostics (Easy Fix)

On-board voltage stabilization (V-flex)

Industry leading power (6000 watts on 2 group & higher)

Patented automatic frothing system available (iSteam)

Multi- function computer display

SEQ (Standard Espresso Quality) pour control system

Easy Clean automatic cleaning cycle

Programmable energy saving

Programmable pre-infusion

Programmable hot water temperatures (4TEA)

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Which Rancilio is Right for You?Epoca S Epoca E Classe 6 S Classe 6 Classe 6 E Classe 6 E Classe 6 E Classe 6 E Classe 8 E Classe 10

Lever Compact Compact Tall Tall Tall USB/J4U

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LEASINGWE CAN ARRANGE A FLEXIBLE EQUIPMENT-LEASING PACKAGE MATCHED TO YOUR BUSINESS NEEDS

• 100% tax deductible — lease payments are usually a pre-tax operating expense and therefore are fully deductible

• 100% financing — preserve your capital and credit lines to meet your short and long term requirements

• Flexible terms — 24 to 60 month terms available

• Upgrade your equipment — get the benefits of new equipment and technology for a minimal monthly payment

• Reduce labour costs — new features such as the iSteam auto frother or upgrading to a super-automatic can reduce your

training costs and daily labour costs

• Variable payment structure — payments can be tailored to match seasonal cash flow

• End of lease option — return the equipment, trade up or purchase outright with a 10% buyout

**Lease prices in the catalogue are based on standard Tier 2 eligibility (2+ years in business), and either a 36 or 48 month term (terms from 24 to 60 months available. 0% down). Individual rates may vary.

Rancilio Technology. Explained.

The ergonomic C-lever steam valve handle is a newly designed steaming system that allows you to fully open the steamvalve with a quick flick of the hand. Rotate it up ¼ “turn” to lock it into full steam mode. A finger flick down after steamingclears the wand of residual milk — never have plugged tips again!

The Tall version is designed specifically for the preparation of coffee drinks served in tall glasses. The support surface is located at a lower level than on the standard model, allowing glasses up to 5½ inches in height to be used.

Since 1927 Rancilio has kept to its principle of creating products that excel in technology, design, reliability and ergonomics.

Accurately troubleshoot your machine over the phone? Yes, it’s now possible. The Easy Fix self diagnostic system can quicklydiagnose machine problems without the aid of an on-site technician. This can eliminate unnecessary service calls — simplytell the technician the code readout to determine if a fault exists. Save time and save money.

Active Boiler Management instantly predicts and responds to machine usage for unmatched temperature stability, performance and steaming power. In locations where available power is limited, the boiler can run on 2/3 of normal power.

V-Flex automatically adjusts and compensates for any incoming voltage fluctuations, from 200 to 250 Volts.Voltage instability is very common and can cause machine temperature fluctuations.

Plug & Brew allows a technician to quickly upload or change programming features such as shot sizes and power management.This is perfect for franchise operations, or multi-unit chains that require consistent, repeatable drink programming. We can pre-program your machine in-house for quick and efficient installation later.

No power — no problem! For kiosks, espresso carts or catering trucks, propane heat is the way to go. Classe 6 lever models can berun on electricity, gas, or both! Available on the 2, 3 and 4 group Classe 6 lever machines.

All models are pod ready. A quick and simple conversion lets you use convenient pods or capsules in any Rancilio machine. Consistency, cleanliness, ease of use and quality control are now possible, ‘shot after shot’. We can even set up one group on amulti-group machine to handle decaf pods — now that’s convenience!

The Classe 8 and Classe 10 have automatic washing (backflushing) programs that ensure proper daily cleaning. Set up a dailypreferred cleaning time and the machine will walk the barista through the short cleaning routine at their convenience. There iseven an option that turns off your machine if it hasn’t been cleaned properly ensuring proper care by your staff without supervision — ideal for franchised or multi-unit locations.

The Classe 10 can be loaded with personalized logos or phrases via an onboard USB connection.

The latest development from the Rancilio Lab is the 4-TEA. What the system does is blend hot and cold water. By electronicallycontrolling the ratio, the Classe 10 is able to dispense water at specific temperatures that are ideal for all the main tea groups.Different types of teas should be steeped at specific temperatures for proper infusion and taste.

The iSteam is the latest automatic steaming system from Rancilio. It’s the fastest and most powerful on the market. It’s capable of frothing ½ liter of cold milk in 30 seconds to any preset temperature and any preset froth level.

The Classe 10 is now fully customizable. There is a full range of colours, fabrics, and patterns producing over 80 combinationsavailable to make your machine as trendy as it is technologically advanced. Special order — allow 8 weeks for delivery

The newly designed drip tray systemfeatures durable, scratch-proof polymerinserts, a higher-capacity drip tray anda newer, larger diameter drain hosewhich completely eliminates annoyingdrain line blockages.

The Classe 8 and 10 have numerouselectronic features such as automaticrinsing cycles, start up, cleaning reminders, and shot quality feedbacktimes on the display.

The Classe 8’s drip tray can be set to a regular or high-clearance height allowing more room for large drinks.When set at the Tall setting, a pull-outespresso stand allows hands-free operation and maximizes temperatureretention when using smaller cups.

There are 4 pre-programmed hotwater 4Tea buttons having presettemperatures. Tea 0 - 203F for Black TeaTea 1 - 185F for Herbal Tea/AmericanoTea 2 - 160F for Green TeaTea 3 - 140F for Japan Green Tea

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Espresso Grinders

The importance of a high quality espressogrinder cannot be overstated. Simply put,better grinders translate into betterespressos. A new, high-quality grinder isalways a worthwhile investment.

100 to 1It takes five years for a coffee tree to reachmaturity and produce its first crop of beans.A mature coffee tree yields an average ofonly 0.5 to 1 kg of green coffee per year. Ittakes 10,000 coffee beans to make 1 kg ofcoffee and almost 100 beans to make 1 cupof coffee.

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Rancilio MD Grinders — World ClassRancilio grinders are world renowned for their toughness and reliability. Powerful motors, precision burr sets, and slow

rotational speeds means continuous duty cycle is possible. Twenty years of service is not uncommon for these exceptional grinders.

Rocky Light-Duty Doserless Grinder(Grinds 6.5 lbs/hour)

Sizing it RightChoose the MD40 for 1 group or decaf applications, the MD50 for most regularapplications and the MD80 for rugged high volume coffee bar applications.

Barista TipWhen you’re busy the doser system may be relied upon: three full pulls on thedoser lever for each double handle. However, this only works when all doser chambers are full and have the weight of a full doser hopper upon them. If you’re not busy, it’s better to grind to order.


MD80 Commercial Grinder(Grinds 31 lbs/hour)

Less than 2 seconds per 7 gram shot950W/74mm burrs

MD40 Commercial Grinder (Grinds 6.5 lbs/hour)

8 seconds per 7 gram shot140W/48mm burrs

MD50 Commercial Grinder(Grinds 20 lbs/hour)

3 seconds per 7 gram shot450W/63.5mm burrs

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Mazzer Grinders — Serious Grinding Capability Mazzer manufactures high quality, high-performance grinders for use in espresso coffee bars, restaurants, and homes.

They have ‘micro-metrical adjustment’ which is a fancy way of saying they can be adjusted in ultra-fine increments for more precise accuracy for the professional barista.

Grinding TipMatch the grinder to your needs. A larger grinder doesn’t mean a ‘better’ grind. A higher volume machine simply works less hard, runs coolerand delivers the espresso faster under high volume conditions, thus the burrs can go longer between changes. Decaf demand is typically 10%of regular espresso volumes, so a smaller grinder is usually sufficient for this application.

Grinder Burr LifeGrinder burrs wear out. Dull grinder burrs are a majorcause of uneven pour rates and poor quality espresso.Dull blades are the equivalent of a dull chef’s knife orbald tires on a car. Burrs will last between 750 and1,000 lbs of coffee. If you’re grinding 2 lbs of coffeeper day, change your burrs every year.

Mazzer tipFor home use or in tight bar locations, ask for theshort hopper, which reduces overall height by 2”.

Mazzer Mini Electronic B 250W/64mm burrs

Mazzer Super Jolly Grinder350W/64mm burrs

Mazzer Mini250W/58mm burrs

Mazzer Mini Electronic A250W/64mm burrs

Mazzer Major Grinder650W/83mm burrs

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Parts & Accessories

CUSTOM HANDLESRancilio’s 21 gram triple shot basket (with double spout) was originally developed for a national chains’ 20 oz. venti drink, but is now an available accessory with all our machines. The Rancilio bottomlessportafilter ( 7 gram single, 14 gram double and 21 gram triple baskets all fit) substantially improves the amount and quality of crema in thecup and is a must have item for the serious barista. Espressotec alsostock a wide selection of pour spouts to customize your Rancilio.

PARTSWe have been providing quality Rancilio parts and service since 1994.We stock thousands of parts primarily for Rancilio machines and theother brands that we carry. But did you know that Espressotec alsostocks hundreds of the most common parts for other major brands of Espresso machines. Give us a call or check the parts section on our website.

MAINTAIN YOUR ESPRESSO MACHINEProper maintenance not only produces a better beverage, it prolongs thelife of your espresso machine. Most service emergencies and down timecan be avoided by daily cleaning and regular checkups by a qualifiedEspressotec technician.

Long life Group gasketsRancilio has just introduced a patented new compound group gasket which effectively triples the average lifespan of this important seal between group and portafilter handle. Less service means less cost for you. Ask for part # 36.301.034

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Parts & Accessories

KNOCKBOXESWe stock a variety of knockboxes and bar supplies to suit your needs.

SHOWROOMOur showroom and warehouse is open 6 days a week for your convenience.

PITCHERSProper tools are the link between artist and creation. We stock a variety of steaming pitchers in sizes ranging from 10 oz. to 56 oz. to aidyou in your quest. The popular BC designed Espro pitcher uses apatented toroidal shape to aid in milk micro-foam production, essentialfor latte art.

TAMPERSProfessional baristas know that using the right tamper can help youpresent an outstanding drink on a consistent basis. We carry a widerange of tampers, in most sizes and weights. We also feature B.C.’sown Reg Barber tampers and the BC specially designed Espro tamperswith 30 lb. click-stop accuracy.

Barista Training

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Barista Training

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The word “espresso” refers to a method of brewing coffee that is unique. Hot Water under high-pressure is forced through a packed layer of precisely ground coffee to extract a thick, flavourful essence in a concentrated form.

Each individual serving is prepared fresh to order, withthe consumer waiting on the coffee rather than thecoffee waiting on the consumer. This makes every cuptaste exquisitely fresh, provided the espresso beansare freshly roasted and freshly ground.

Espresso is from 1 to 1- 1/2 ounces of dark, heavy-bodied aromatic bitter-sweet coffee topped with a reddish-brown mantle of crema. This crema is actuallythe emulsified coffee oils, forced out under high pressure (8-10 bar) generated by commercial and high-quality home espresso machines. These oils normally don’t mix with water (drip coffee being theobvious example) and this emulsification under pressure is what distinguishes espresso from other coffees.

Remarkably, in a properly made espresso, maximumflavour is extracted from the bean while much of the caffeine and excess acids are left behind. This is a result of a combination of high pressure, small volume of water and the speed at which it’s prepared.

The perfect cup is hot and always freshly made to order.The demitasse cups it will be served in will be pre-heated.The espresso will be 1 to 2 ounces in size, unless it’s ordered ristretto — where it may be less than an ounce.

The flavour is balanced; somewhat sweet, never burnt,sour or bitter. This is the result of skilful blending androasting of the beans as well as careful preparation ofthe brew itself. A blend is desirable because no ‘one’ variety of coffee bean has the full range of taste characteristics essential to good espresso. A good blend should have body, acidity, flavour andaroma. The aroma is rich but never acrid or bitter.

The roast must be just dark enough to bring out the desired flavour characteristics but should never be allowed to carbonize or burn. Roasting darker forespresso is done to provide body — but not acidity,

since acidity is increased through the espresso method.

True espresso gives a taste sensation that is pleasing and of substance. It provides a rich and satisfying burst of flavour with apleasant aftertaste. The taste of a truly excellent espresso is a special experience. When recalled, it’s always with pleasure and anticipation. The perfect espresso is a small, brilliant jewel of flavour.. . the quality of the flavour being more important than the quantity.

Saluté!

The perfect espressowill be dressed in a thick mantle ofdelicate, reddish-

brown foam knownas crema. The crema

should be thickenough to crawl upthe sides and cling

there when the cup istilted and the liquid

swirled around.

ESPRESSO 101

THE PERFECT ESPRESSOThe Italians have a word for it — Machelli. It means four distinct factors have worked in combination to provide the perfect cup ofespresso. The 4 “M’s” of espresso success are:

• la Macchina (the machine)

• la Miscela (the blend of coffee)

• la Macinadosatore (the grind and dose)

• la Mano (the barista or operator)

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HOW TO MAKE GREAT ESPRESSO

Your espresso machine needs to be CLEAN. VERY CLEAN. See page 51 for tips on keepingyour machine in tip-top form. Use very fresh coffee (see page 50 to see why this is critical).Use a high quality grinder with sharp burrs andgrind your coffee to order just before use. Knowhow to adjust your grinder. Don’t pre-grind aday’s worth of coffee and leave it in the doserunit all day (or overnight).

If your beans are getting old, throw them out and buy a fresh batch. Obtain and know how to use a quality tamper.


This is the one method of making coffee that borders on being an art form. The better themachine you have (yes, often the more expensive) the better the result you will achieve. This is because espresso machine manufacturers, like Rancilio, are constantly in the pursuit of excellence, continuing to raise the bar on quality.

So how do you master the art of making the best tasting Espresso cup after cup? Simple! Follow our 4 step guide. Put your heart and soul into the process and you’ll be the equal of any professional barista.

1

Fill the basket of your portafilter with freshlyground coffee to within 3mm of the top of thebasket, before tamping. Use a firm, even tamp.30 lbs. pressure is a suggestion, but be consistent.Tap the side of the portafilter once and finishwith a quick polish on the coffee.

The amount of coffee, the grind setting and the tamp determine the rate at which the water flows through the coffee.

THIS IS THE SECRET TO GREAT ESPRESSO

2

Fit the coffee-filled handle into the machine andstart the extraction process. The time of the extraction (the pour) should be no more than 25to 30 seconds.

While brewing, the flow of espresso will have theviscosity of thick, warm honey, with a resultingthick, reddish brown crema at least ¼ inch thick.The lighter and more golden the colour, the olderthe coffee is — the more reddish brown thefresher.

3

Now you should have 1 to 1¼ ounces (2 to 2½ounces for a double) of fine, dark, oily espresso. PERFECT.

Remember that 1 to 1¼ ounces (2 to 2½ ouncesfor a double) should be the maximum amount ofyour extraction. From this point on there is littleflavour left in the grounds.

4

Coffee DoseThe dose is the volume ofgrounds required in the coffee handle to produce theespresso. Rancilio machinehandles have a reference line that the grounds, oncetamped, should just cover.There should be about 2mm between the packed coffeeand the shower screen. Thisallows the hot water to settle over the pack, therebydrawing out all the flavourand allowing enough roomfor the grounds to swell.

Too little coffee in the handlemakes it too easy for thewater to flow through. Hence,much of the good flavour inthe grounds will not havebeen completely extracted.

Too much coffee in the handle makes it too difficultfor the water to flow. Without room for the waterto settle over the pack, thewater will penetrate unevenlyand the good flavour will notbe extracted completely.Professionals call this Channelling.

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HOW TO TEXTURE MILK

THE MILKWe’ll assume you can make an excellentespresso (the base for lattes and cappuccinos),so now let’s talk milk. Using a stainless-steelpitcher, fill the milk to around half way —refrigerated or cool milk is best.

Place the steam wand of your espresso machine under the surface of the milk and turn the steam tap fully on (or ¼ turn withthe Rancilio C-lever).

1

STRETCHING AND TEXTURINGNow gently lower the milk pitcher so the tip of the steam wand is just under the milk’s surface. Keeping the pitcher as steady as possible, allow the steam wand to gently gaspthe air right onto the surface of the milk.

Slowly change the angle between the surface ofthe milk and the steam wand until you create awhirlpool effect. Listen for the hissing sound ofair being drawn into the milk.

If the noise is too loud then the milk surface istoo far away from the tip of the steam wand andrather than a fine bead of bubbles you will see avery frothy texture being created.

Try for an effect similar to that of beating cream,gently folding air through the milk. At all timeskeep a steady hand, do not jiggle the pitcher upand down. Once textured, the volume of milkshould have almost doubled.

2

HEATINGOnce you have the milk texture correct, lowerthe steam wand into the milk and complete theheating process.

If you can hold your fingers against the sides of the pitcher for only 1 second, the milk temperature will be around 160°F. Any hotterthan 170°F and it will scorch, ruining the taste.

So how do you now add the milk to the espressowithout making the resulting latte or flat whitestone cold? You MUST heat the cups. If yourespresso machine has a facility to heat cups,great. If not, heat them with hot water prior to use.

3

THE POUROnce you have heated and textured the milk,you’re ready to pour it into your espresso base.

With a spoon, gently groom the surface of themilk, skimming off any overly frothy milk. Themilk surface should now be glossy and have anice fine bead of bubbles.

Gently bang the bottom of the pitcher on thecounter-top to settle the milk. Very slowly, withthe pitcher close to the top of the cup, allow themilk to slowly roll off the lip of the pitcher andinto the cup. Continue the pour in a gentle continuous motion.

4

Milk Temperature

Use a thermometer with a larger 2” dial untilyou are thoroughly proficient and skilled inthe art of foaming.

For lattes, stretch the milk until about 100°-120°F , then submerge the tip to finish theheating phase. Cappuccinos require morefoam, so stretch the milk until 135°F or 140°F before submerging the tip.

For in-house drinks in heated cups, heat themilk to 150°F to a maximum of 160°F. Fortakeout drinks, the usual temperature is160°F for latte and cappuccinos. For mochasyou may increase the temp to 165°F to account for the cooling effect of the chocolate and possibly whipped cream.

Barista TipRemember to watch what’s happening atthe lip of the pitcher, as this determines thequality of the milk going into your espresso.

If the milk becomes too thin or thick, stopthe pour, gently bang the pitcher on thecounter top, groom the surface again withyour spoon until it’s shiny and resume thepour. This all sounds more difficult than itactually is. Try it. You will throw out a fewcoffees to begin with, but once you’ve mastered the craft of making lattes andcappuccinos, you and your customers willenjoy some of the most luxurious coffees to be had.

If making espresso is an art form, this is like learning a craft. But once mastered it’s easy enough.

The heat and texture of the milk you add to your espresso base will determine the quality and the temperature of your finished coffee.

The milk texture that you’re aiming for is best described as velvety. That means it’s about 150°F - 160°F with a nice fine bead of bubbles.

Follow these 4 steps and you’ll be producing great milk every time.


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Proper drink preparation and presentation is the key to repeat business!

In North America we tend to stay to tried and true espresso, cappuccino and lattes. Our friends at Rocket Espresso in Milan, Italyhave strong roots in New Zealand and Australia, where espresso drinks and culture have grown exponentially and matured rapidly.

Here are some favourite recipes of theirs, including a few variations from ‘down under’ that have proven extremely popular. Notice that all the espresso shots are doubles. This has several benefits. It provides a more flavourful drink, more crema

for latte art, and simplifies both your menu and staff training.

Espresso (Short Black) • 3 ounce demitasse• 2 ounce double shot

This is the base of all espresso beverages.

Long Espresso (Long Black) • 6 ounce cup• 3 ounces hot water• 2 ounce double shot

This is slightly smaller andstronger than a Café Americano.The extraction is poured on topof the water so the crema is notdisturbed (this is the secret).

Café Americano• 6 - 8 ounce cup• 4 ounces hot water• 2 ounce double shot

Like the Long Espresso, the extraction is poured on top of the water. Because the surface area is greater, it’smore difficult to retain thecrema. Using a double shot of espresso ensures enoughcrema and good flavour. Prepare the hot water in thecup in advance of preparingthe coffee.

Ristretto• 2 - 3 ounce demitasse• 1 - 1½ ounce double shot

The most concentrated of all espresso beverages, theristretto is a ‘restricted’Espresso.

Your Recipe for Success


STEP 1 STEP 2

STEP 1

STEP 2

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Espresso Macchiato• 3 ounce demitasse• 2 ounce double shot

A touch of textured hot milk. An espresso‘marked’ with hot milk.

Flat White• 6 ounce cup• 2 ounce double shot• 4 ounce lightly textured

hot milk.

A ‘Flat White’ is prepared in a typical ‘cappuccino’ cup. Essentiallyit’s a cappuccino without foam. Flat White drinkers are often themost particular about the way their coffee is prepared. Ensure themilk has very little froth, but is still textured enough to carrywithout spilling.

Café Latte• 8 ounce glass or cup• 2 ounce shot• 6 ounce lightly textured

hot milk.

The texture of the milk in a Café Latte can be slightly thicker than thatfor a Flat White.

Bongo• 4 ounce glass• 1 - 1½ ounce double shot• 2 - 2½ ounce lightly

textured hot milk.

This is a small intense half-size Café Latte. It’s important that the milk is not too frothy.


STEP 1

STEP 2

STEP 1

STEP 2

STEP 1

STEP 2

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Bowl Latte• 12 ounce bowl• 2 ounce double shot• 10 ounce lightly textured

hot milk.

The milk should be the same as for the regular sizedCafé Latte, but be particularlycareful to swirl the milk andkeep it blended because of thelarger size of the beverage.

Cappuccino• 7 ounce cup• 2 ounce double shot• 5 ounce textured

hot milk.

Use a spoon to restrict the flowof milk foam and pour gently sothe crema remains intact.Pause for a moment while thecombination settles. Gentlyswirl the milk in the pitcher tokeep it blended. Pour, rockingthe pitcher sideways, to releasethe heavily textured milk at thetop of the pitcher. If the beveragedoes not appear high enough,pause to allow the drink to settle then add some moremilk. Optional: Dust with chocolate sprinkles.


STEP 1 STEP 2

STEP 1

STEP 2

STEP 3

STEP 1

STEP 2

STEP 3

Mochaccino• 10 ounce cup• 2 ounce double shot • chocolate syrup, chocolate

or chocolate stick• 8 ounce textured

hot milk.

Let the extraction flow on top ofthe chocolate so that it begins tomelt. Release the milk gently onthe combination. Dust withchocolate sprinkles.

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THE ART OF PROFESSIONAL MILK POURINGThe most important element of pouring milk is ensuring that the milk is nicely blended, and to develop a technique which controls the texture of milk that enters the cup.

Be aware of the texture in the milk pitcher. Heavily textured milk is at the top while the lighter textured is below. The longer you let the milk sit, the more it will separate.

There are several methods of controlling texture. A few of them are listed below. Which method you choose is really up to you and how efficient you can be with each.

Using a spoon1. Holding back

Use the spoon like a dam, so that it holds back the froth at the top of the pitcher.

2. Spooning offSpoon off some of the froth and throw it away. Pour from the lighter texture below the discarded froth.

Do not overuse the spoon. It is to control texture, not to disguise separated milk.

Free pouring3. Partial pour

Pour the heavier textured coffees first, part way. Now pour a Café Latte. Then finish off your cappuccinos.

4. Mixing inPour off the first heavy pour of milk to another pitcher. Pour from the remaining lighter texture. Then, gently mix in the heavy milk with the remaining thin milk. Swirl. Swirling the milk helps keep the milk blended. You should swirl every time you’re not pouring, and whenever the milk starts to separate.

A coffee to your health (and good news for the coffee industry)

Coffee lovers may be raising their cups—and perhaps eyebrows—at the recent news (in the Journal of Agricultural and Food Chemistry) thatcoffee contains soluble fibre, the type that can help lower cholesterol. With about 1 gram per cup, coffee’s fibre impact is modest. But thereport is the latest in a growing stream of positive news about coffee.

Some of the most promising findings come from studies of diabetes. When Harvard researchers combined data from nine studies involving more than 193,000 people, they found that regular coffee drinkers had a significantly lower risk of type 2 diabetes than thosewho abstained. The more they drank, the lower their risk.

And, despite coffee’s reputation for being bad for the heart, recent epidemiologic studies haven’t found any connection —some even suggestcoffee can be protective. A study in the February 2009 American Journal of Clinical Nutrition reported that healthy people 65 and over who drank four or more cups of caffeinated beverages daily (primarily coffee) had a 53 percent lower risk of heart disease than non-coffee-drinkers.

Coffee mitigates or eliminates migraines. It increases the level of endorphins that produce better moods. Coffee acts on the heart and circulatory system by increasing the amount of oxygenated blood that reaches the muscles. Coffee heightens motility of fatty acids in the bloodstream and converts them into energy.

Coffee reduces kidney calculus by 10%. Coffee consumption protects the respiratory system from asthma. It dilates bronchial tubes because coffee relaxes the muscles that cover them. Polyphenol content in coffee duplicates during the roasting process, thus neutralizingthe effects of chemicals known to cause cancer.

How coffee might work still isn’t completely clear — the studies weren’t designed to identify cause-and-effect relationships. Antioxidants,such as chlorogenic acid (related to polyphenols in grapes), are likely players: coffee has more of them per serving than blueberries do,making it the top source of antioxidants in our diets. Antioxidants help quell inflammation, which might explain coffee’s effect in inflammation-related diseases like diabetes and heart disease.

And caffeine seems to have its own beneficial effects. The diabetes studies found that those who drank regular coffee had lower risks ofcontracting a disease than decaf drinkers. Caffeinated-coffee drinking has also been linked with reduced risk of Parkinson’s disease, gallstones, and has been shown to reduce cirrhosis and liver cancer by up to 80% among alcoholic drinkers.

Bottom Line: For healthy adults, having three or four cups of coffee daily isn’t harmful and may actually contribute to overall health.

For more information go to www.coffeeandhealth.ca

50


Roasted Coffee is 100% fresh by definition from the time it is finished roasting and stays that way for a week, possiblytwo. After that, it’s a downhill journey to being completely stale and bland in less than a month. To repeat, coffee is freshfor a week or two; this is from the time it leaves the roasting machine, not from the time you bought it or had it delivered.Dealing with a conscientious roaster is a good way to ensure your coffee and especially espresso, is always at peak freshness.

According to a study published in 1999 in the Journal of Agriculture and Food Chemistry Sensory on the aroma compoundsof roasted Arabica coffee, over 20% of all aromatic compounds in existence were found in the aroma of roasted coffee.The make-up of coffee aroma is very complex, consisting of several hundred or more compounds. For the restauranteur,coffee-bar and the consumer, it is enough to know that coffee aroma is a very fragile thing and deteriorates quickly, if nothing is done to help preserve the freshly-roasted beans.

From the restaurant or coffee bar’s perspective, coffee should be considered in the same way as perishable food is. It is a simple concept, but one that is too often ignored. Treating your coffee beans like a bread product is a good guideline to follow. Coffee beans packed in a valve-lock foil bag helps to some degree, but staling still occurs each and every day.Therefore, all coffee beans, and especially espresso, should be ground, brewed and served within ten days of beingroasted. Your paying customer deserves no less.

The Coffee Roaster’s Role in Freshness

The coffee roaster’s role in the freshness of the coffee that yourcustomer ultimately drink is critical. There is much more to thisthan the obvious role of selecting high quality beans and thenroasting them to “perfection”. This, of course, is a task in itself,which brings all the artistry and skill of the roaster into play.

During roasting, green coffee beans undergo many transformationsand chemical changes, and in that process product a number oforganic gases which are trapped within the bean. These gases—(mostly carbon dioxide) are trapped within the roasted coffeebeans cells.

During the first 12 to 36 hours of being removed from the roaster(depending on the darkness of roast), the roasted beans de-gasby giving off carbon dioxide, which can act as a protective barrieragainst oxidization. As soon as the de-gassing period has ended,the freshness of the beans will start to deteriorate.

After the trapped carbon dioxide gas is released from the bean,the bean is now able to absorb damaging oxygen in its place.Thus the staling process begins. It is because of these escapinggases that the modern one-way valve thermal foil bag was developed. It is the valve that allows the buildup of gases to escape without allowing oxygen (air) to re-enter the bag. A one-way valve bag allows the roaster to pack the beans almostimmediately after roasting, thus keeping a large portion of oxygenated air out of the bag. Properly done, an oxygen volumeof less than 2% in the bag is possible.

Beans that are sold in paper, poly-lined burlap, glassine-linedpaper, or a high-barrier foil bag without a one-way valve are almost guaranteed to be stale when you get them. The exceptionto this will be if you are buying them from a roaster who hasroasted them literally yesterday, and you plan on consumingthem within the week.

Your Role in Preserving Freshness

From the restaurant or coffee bar’s perspective, coffee should be considered in the same way as perishable food is. It is a simpleconcept, but one that is too often ignored. This bears repeating,coffee is a perishable food product, no different than bread ormany of the other foods in your restaurant or coffee bar — treatit as such.

Coffee Freshness and Storage

Freshness CountsOnly buy fresh-roasted coffee in quantities that you will use within 7 to 10 days. Buy whole beans if you can. Coffee in bean form will stay freshermuch longer than ground; it loses its aroma and flavour very quickly and becomes flat tasting and rancid. A grinder is imperative if you reallyvalue taste and aroma. A good espresso grinder is an excellent investment. Unless you know that your existing grinder is performing flawlessly,don’t try to save money when upgrading your espresso machine, by reusing your old grinder. Make sure your doser is empty prior to closing, andgrind to order your last drinks of the day. Discard your first two or three espressos in the morning, until the freshly ground espresso kicks in.

Coffee Freshness Chart (a.k.a. Coffee Staling Chart)

Number of Days Exposed to Air

Co

ffe

e Q

ua

lity

Roaster Freshness

Good Coffee

Fair

Weak Aroma

Slightly Stale

Stale

Very Stale

Bad

100

90

80

70

60

50

40

30

20

10

0

0 5 10 15 20 25 30 35 40 45 50

14 DAYS MAXIMUM

FRESHNESSFROM ROAST

DATE

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Taking care of your coffee equipment is unfortunately often one of the most neglected parts of a restaurant’s coffee program, but it’salso one of the most important.

The seven main areas which require attention are described below. Make sure to consult your supplier or technician regarding features thatmay be specific to your machine. For example, in the Vancouver watershed area, water is extremely soft and water softening may not benecessary. In other parts of the country, hard water can destroy a machine in a year or two if the water softening system is ignored.

1. Water filtration system. Treat the water filtration system as an integral part of the espresso-making equipment. If using the older style tank water softener it simply involves regenerating with commonkosher salt once or twice per month, depending on your volume and local water hardness. These days, more and more operators are using replaceable cartridge systems. You can use a single head with a cartridgethat both softens and cleans, or a multi-head system with each cartridgedoing a single job. Most cartridges come with a chart to calculate when to replace the unit. Espressotec.com has a section on water hardnessthat makes it easy to calculate the water hardness in your area.

2. Group heads and backflushing. An essential part of your maintenanceroutine must include backflushing. The reason for backflushing is thatthe machine allows left over coffee to drain backwards and upwards ontothe group screen and the three way valve. That fresh espresso liquid thendries and becomes old stale espresso, affecting the taste of the newespresso being made.

Backflushing should be carried out nightly in a very high-volume coffeebar, or as little as weekly, in a very low-volume environment if the groupscreen is water flushed often. With the Rancilio Classe 8 and 10programmable machines and the Egro machines its very easy to backflush since they have a built-in program (Easy-Clean). Literally justadd a cleaning tablet or a ½ teaspoon of cleaner, press the button andlet the machine do the rest of the work.

3. Group gaskets. The group gaskets on traditional machines should becleaned and flushed every day to help maintain a positive seal betweenthe grouphead and the portafilter. Use a group cleaning brush and hotwater to scrub around the sealing gasket, then flush with water withthe portafilter handle loosely held in place.

4. Portafilter and brew baskets. The portafilter and brew baskets shouldbe cleaned once a week by soaking them overnight in detergent dilutedwith very hot water. Cleaning the portafilter and baskets will greatly reduce the amount of coffee-oil accumulation within the grouphead, helping to ensure great tasting espresso.

5. Group screen. Clean the group screen at least once every 100 shots ofespresso if backflushing isn’t done. If backflushing is routinely carriedout, the interval between can be extended. The screen will often lookclean from the outside, but rest assured that old coffee-oils do collect onthe inside. A dirty screen will adversely affect the taste of your espresso.A sure sign of screen buildup is water spraying out in all directions while running the group with the portafilter removed. Instead, the watershould shower with an even and constant flow.

6. Steam wand. To clean the wand tip, simply give it a quick shot ofsteam after frothing your milk. This is easy with the C-lever steam wandon all Rancilo machines as it has a quick purge feature. Use the moistcloth to wipe down the steam wand immediately.

Use a plastic pot scrubber to remove dried milk. Never use steel woolscouring pads as they will eventually remove the chrome plating on old-style steam wands (Rancilio only uses stainless steam wands, notplated brass, and therefore don’t have this issue). You can also soakthe steam wand in any of the milk frother cleaning products available,

such as Rinza. To clean the steam jet holes, soak in Rinza overnight thenuse a pin, paper clip or a similar tool to clean.

7. Drip trays. Finally, remove the drip trays and clean them. Pour a pitcherof hot water into the drain cup. This will help to rinse accumulated coffee grounds out of the cup and down through the drain hose.Clogged drain lines are still one of the most common service calls and are easily avoided. All Rancilio’s are now shipped with a large (1”)drain hose, which dramatically reduces clogged drain-line issues.

Adhering to a regular machine maintenance schedule is critical for aquality coffee program. Not only will it ensure that you and your customers enjoy the best-tasting espresso, but it will help alleviatecostly repair bills.

Espresso Machine Maintenance and Cleaning

CLEANING PROCEDURES for traditional espresso machinesDaily Cleaning (End of Day)1. Backflushing (Only for machines with 3-way valve and rotary pump)

i. Remove portafilters and rinse under hot running water ii. Remove the single or double brew basket from portafilter iii. Insert blind filter basket or place rubber backflush insert into

double portafilter basket iv. Add 1/2 teaspoon of espresso detergent to basket in portafilter v. Lock portafilter onto machine and run 4 cycles of 5 seconds each vi. Let machine sit for 1 minute vii. Rinse filter basket well and run 4 more backflush cycles (5 sec. on,

5 sec. off, etc.) 2. Cleaning the grouphead and gasket seal

i) Unlock and loosely relock portafilter with the blind basket inserted ii) Run a long cycle allowing water to overflow while carefully rocking

the portafilter back and forth iii) Scrub grouphead with espresso machine brushiv) Run a long-cycle in order to rinse out detergent v) Re-insert the portafilter and regular basket

3. Drip tray and steam wandi) Remove and clean drip tray and drainage pipe (and cloth used to

trap coffee grinds) Pour pitcher of hot water down drain lineiii) Purge and clean steam wand with warm soapy water and soft cloth

Weekly Cleaning1. Portafilters and brew baskets

i) Soak overnight in hot water mixed with 2 teaspoons of espresso machine detergent

ii) Rinse next day with fresh water iii) Clean machine with moist sponge and wipe with soft towel

Monthly Cleaning1. Water quality

i) Regenerate resin (tank style) water softener with kosher salt ii) Replace cartridge every 6 or 12 months (check with your supplier,

technician or the cartridge fact sheet) 2. Group screen

i) Remove and clean group screen ii) Soak overnight in hot water mixed with 2 teaspoons of espresso

machine detergent iii) Rinse the following day with fresh water and replace group screen

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Take a Rancilio home with you!

A machine that lives up to its reputation! The Rancilio Silvia not only looks stylish in its brushed stainless-steel

exterior, but when matched with the Rancilio Rocky grinder and a few fresh coffee beans, delivers superb results!

The “Miss Silvia” has generated a lot of praise from its owners, becoming a present day legend. Although the

Silvia is classified as a home espresso maker, it has many of the features found in commercial espresso machines,

including its 58mm. commercial handle and steam wand.

All of these features are beautifully housed in a quality stainless-steel body, whose looks match its performance.

Rancilio Commercial PartsCommercial SwitchesPortafilter handle and Baskets3 way Solenoid ValveSteam Valve360º Articulating Steam Wand

Technical Features0.3 litre marine grade brass boiler1100 Watts PowerHot water delivery

Rancilio Silvia — No. 1 Most-Recommended Home Machine *

* BASED ON NUMEROUS INTERNET REVIEWS

2010 Limited Edition:Also available in Bordeaux Red finish

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Professional ElegancePerhaps the most desirable prosumer espresso machine on the market, the award-winning Rocket Giotto combinescrafted-style and excellent performance. A versatile light-duty commercial machine, it is available in both pourover

and plumb-in models for the home or office barista.

• “One of the true masters of the espresso shot” — Colin Newell, coffeecrew.com• “European winner of high-end home machines” — Derfeinschmecker magazine of Germany.• “Rolls Royce of filter handle espresso machines” — European Test magazine.

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Double Shot Espresso.

Pulled fresh using a bottomlessportafilter in a Rancilio factory-specEpoca E 1 group espresso machine,

and Rancilio MD50 grinder.

On location at Espressotec Training Centre.

12120 Vulcan Way, Richmond BC Canada V6V 1J8

Tel: 1-604-244-7989 • Toll Free Fax: 1-866-257-7117

E-mail: [email protected]

www.espressotec.com

2001-2009

Espressotec

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