Espressotec by Espressotec Sales & Service

2010 CATALOGUE Value: $5.00 CAD

www.espressotec.com

Gustare Passioni Taste the passion

TWO BRANDS ONE VISION See our extensive line of machines and accessories at www.espressotec.com

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

2001-2009

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

CONTENTS High-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…………………….........................…….51 604-244-7989 • espressotec.com 1

High-Performance Super Automatic Espresso / 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 since 1927, achieved this goal with an uncompromising commitment to engineering excellence, a passion for coffee, and an unfaltering commitment to 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.

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EGRO ONE

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EGRO ONE Touch or Keypad Introducing the next generation complete coffee solution It is our great pleasure to introduce the next generation of super automatic espresso equipment. The ﬁrst machine produced since 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.

Easy To Use: Touch Screen 5.7 inch full colour touch screen. Up to 48 Standard Drink Recipes 48 standard drink recipes across 6 completely customizable pages with Touch, or 16 standard drinks with keypad. Training Videos Upload on-screen training videos directly to the Egro One.

Promotional Opportunities : Play Videos and Images Upload promotional videos or images to be shown while drinks are being made. Cross promote other products while you have the attention of your customers. Custom Screensavers, Drink Icons and Product Names Upload images to create custom screensavers or use them for unique drink icons. The One also features the ability to name your own drinks.

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

Power and Flexibility: Ratings 150 to 250 espresso and milk drinks per hour.

up to

250

180 250 coffees / h cappuccinos / h

espressos / h

up to

Three Product Delivery Powerful simultaneous coffee, steam and hot water delivery. Twin Milk Delivery Deliver two milk drinks at one time (Top Milk XP only).

Low Cost of Ownership: Dura-Brew Patented sealing technology of the DURA-BREW signiﬁcantly reduces the time between PM (preventative maintenance) visits. Maintenance Insurance Set the machine to be blocked for use if cleaning is not performed within two hours after the programmed cleaning time.

Egro One Touch • Pure Coffee with standard iSteam

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

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EGRO ONE Espresso. Americano. Latte. Cappuccino Better 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 Display The Egro One Touch has an advanced user interface with a 5.7” full colour graphic touchscreen display. This multipage touchscreen display offers quick and easy access to 48 individual products, each having their own unique icon. Automated Steam The 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 powerful automated steam wand on the market. Dual Bean Hoppers The Egro One has two large bean hoppers, each holding 2.9 lbs (1.3 kg) of coffee to reduce constant reﬁlling. Dura-Brew The Egro One utilizes a slim brewing unit; the most compact in its class. The ONE’s brew unit features a patented Dura Brew sealing technology which extends the life of the brew unit, reducing the number of PM visits needed and lowering the cost of ownership. In most applications only one PM visit per year is needed. Fits Anywhere The Egro One Touch is extremely compact — just 12” (30cm) wide. Electronic Control of the Boiler and Water System Advanced boiler management instantly predicts and responds to machine usage for unbeatable temperature stability, performance, and steaming power. Advanced Diagnostics Accurate troubleshooting can be done over the phone. The Easy Fix self-diagnostic system can quickly diagnose machine problems without the need of an on-site technician. Work Area LED Brilliant 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 green when an action is required during cleaning.

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EGRO ONE Pure Coffee Save 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. Egro One Touch • Pure Coffee Lease from $393/mo**

Egro One • Keypad • Pure Coffee Lease from $369/mo**

Egro One Keypad Pure Coffee

up to

250

180 coffees / h

espressos / h

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 recharge Options • C-lever manual steam wand • Americano bypass

Also Available in Keypad

USB connectivity

Technical Data dimensions WxDxH 12” x 22” x 30”

steam boiler

coffee boiler

volts

element

weight

1.9 lt

.5 lt

220

6700 W

126 Lbs

Industry ﬁrst — Three product availability delivered simultaneously

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

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EGRO ONE Quick Milk Advanced 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. Egro One Touch • Quick Milk Lease from $419/mo** up to

up to

250

180 120 coffees / h cappuccinos / h

espressos / h

up to

COOL BOX A 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.

6.7” interactive colour touch screen display

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

USB connectivity

Also Available in Keypad Technical Data dimensions WxDxH 12” x 22” x 30”

steam boiler

coffee boiler

volts

element

weight

1.9 lt

.5 lt

220

6700 W

126 Lbs

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EGRO ONE Top Milk 48 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 for Egro One Touch • Top Milk self-service locations. Lease from $532/mo** FRIDGE Milk drink delivery on demand The 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.

1 Step or 2 Step? What’s the difference? Super-automatics, like the Egro, refer to machines that completely prepare the espresso/coffee portion with the push 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 the drink in ‘1 step’ it is called a 1-step machine. The Egro One Quick 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 drink activity or have more complex recipe requirements. The Egro One Top Milk XP is both a 1 and 2-step machine since you 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). 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 recharge Options • Americano bypass • self-service option

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

Also Available in Keypad

24” x 22” x 30”

steam boiler

coffee boiler

volts

element

weight

1.9 lt

.5 lt

220

6700 W

190 Lbs

up to

250

180 150 coffees / h cappuccinos / h

espressos / h

USB connectivity

Technical Data dimensions WxDxH

up to

Standard

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

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up to

EGRO ONE Top Milk XP High 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. Egro One Touch • Top Milk XP Lease from $592/mo** up to

up to

250

180 250 coffees / h cappuccinos / h

espressos / h

up to

FRIDGE Milk drink delivery on demand The Egro One Top-Milk XP is equipped with a 6.5-litre milk fridge. The advanced and patented Milk Line Rinsing System (MLR) is hygienic and safe; it rinses the milk delivery lines with cold water and blows them clean with cool air. The fridge can also be positioned underneath the machine on a lower shelf. Twin Milk Delivery The Egro One Top-Milk XP delivers twin milk products at a time thanks to a dual frother head system. The milk frother ensures an even delivery of milk when dispensing two products at once. 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 recharge Options • Americano bypass • iSteam automatic frothing system Technical Data dimensions WxDxH 24” x 22” x 30”

steam boiler

coffee boiler

volts

element

weight

1.9 lt

.5 lt

220

6700 W

190 Lbs

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 of customers 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.

Also Available in Keypad Standard

Optional

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

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

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Medium Duty Super Automatic Espresso / Coffee Machines

This class of machine is designed for lower volume establishments where coffee is not the primary revenue source. These machines wonâ&#x20AC;&#x2122;t deliver the 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 a high performance superautomatic or the staff training required of a traditional machine.

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Saeco IDEA de Luxe 1 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, hotels and restaurants that are looking to simplify operations and streamline service. They are the perfect solution for any application where the space and budget are limited, but quality is high on the menu. Idea de Luxe Lease from $211/mo**

Idea Cappuccino Lease from $240/mo**

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

COOL BOX A 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.

Recommended output of up to 100 drinks per day

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Jura Impressa X9 Complete 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 the headaches 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 large water reservoir and large drain pan with lots of capacity. Jura Impressa X9 Lease from $201/mo**

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 Data dimensions WxDxH (in) 7” x 20” x 22.8”

boiler (lt)

volts

element (W)

weight

5.0 lt

230

2300 W

45 Lbs

Recommended output of up to 100 drinks per day

Jura X9 — Both 1 and 2 step operation With an optional milk cooler installed, the Jura X9 becomes a one step machine, preparing milk based drinks, such as lattes and cappuccinos all 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 wand can be used and the machine now becomes a 2-step. **Based on 48 month lease. Individual rates may vary.

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Saeco Royal Coffee Bar Office 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 tight budget. While not really up to the performance or quality level of the medium duty Saeco Idea or Jura X9 machines, it nevertheless still provides espresso, cappuccino and lattes at the touch of a button. There are 3 programmed coffee buttons and a traditional steam 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. To Your Health Coffee is richer in anti-oxidants than red wine or cocoa. In fact, coffee has four times the antioxidant content of green tea. Whether regular or decaffeinated, coffee is one of the most signiﬁcant sources of anti-oxidants in our diet today. For more information on coffee consumption and health go to www.coffeeandhealth.ca

Maintenance Tip Proper lubrication of the brew unit, regular maintenance and cleaning are the key to keeping these superautomatic espresso machines running through years of espresso, Americanos, lattes and cappuccinos. Only use approved, food grade lubricant available from your espresso machine technician.

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

Recommended output of up to 40 drinks per day

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Traditional Espresso Machines

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Why Choose Rancilio? s a business person in the coffee business you are ﬂooded with information and product availability, and in many cases, 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.

Steam Production All 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) have 6000 watt boilers and lead the industry in steam output and recovery. The iSteam dual mode automatic frothing wand leads the industry in milk frothing production (½ liter in 30 seconds) and requires no daily cleaning cycle.

History of Rancilio Rancilio is an espresso machine manufacturer, founded in 1927 by Roberto Rancilio in Parabiago, Milan, Italy. Rancilio’s earliest well known machine was ‘La Regina’ — a vertical boiler machine similar to the original Bezzerra and Victoria Arduino espresso machines that initiated the espresso industry. In the early 50’s, Rancilio adopted lever piston technology ﬁrst introduced by Gaggia, and shortly afterwards improved and automated that process.

Espresso Quality Rancilio espresso machines are engineered to the highest levels of accuracy, requiring you to make fewer adjustments to obtain professional quality drinks. Choose Rancilio if you want the presentation of your espresso to be of the ﬁnest quality.

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 Canada today; a testament to their durability. The S-series machines would become popular in the 90’s, and are well known in the marketplace. In 2001, Rancilio introduced the Epoca line, soon followed by the Classe series.

Ease of Service Rancilio machines are designed with the technician in mind. Panels are easily removable for 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).

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

Parts Availability Rancilio has been in business since 1927 and is now the leading espresso machine manufacturer in the world. Should any part not be available from the local dealer/distributor it can be sourced from the fully stocked North American warehouse and office in Chicago for immediate shipment.

After many years of cooperation, Rancilio acquired a majority stake in the Swiss Coffee machine company Egro. Founded in 1849, Egro has been a leading player in coffee machines since 1934. Since the introduction of the superautomatic style espresso machine in the early 80’s, Egro, and now Rancilio, continue to lead in their evolution and development.

Quality Throughout the Range Everyone 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 as the top of the line industry leading Classe 10. Choices Rancilio offers machines to meet every espresso need. In fact, over 150 possible machine sizes, models and coffee delivery styles are available to suit any customer, anywhere in the world.

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

Rancilio — coffeeing the World!

Rancilio’s ﬁrst machine La Regina – circa 1927

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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.

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

**Based on 48 month lease. Individual rates may vary. 604-244-7989 • espressotec.com 16

Classe 10 — Just 4 You Design 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

Reptile light/Tobacco trim 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

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)

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) Technical Data GROUPS

dimensions WxDxH (in)

boiler (lt)

volts

element (W)

weight

30.7 x 21.2 x 20.8

220

6000

200 lbs

40.1 x 21.2 x 20.8

220

6000

244 lbs

49.6 x 21.2 x 20.8

220

6000

295 lbs

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

Standard

Optional

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The Rancilio Classe 10 is the ďŹ&#x201A;agship 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.

Classe 10 USB 3 Group Lease from $450/mo**

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

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Classe 10 USB Designed 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.

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

Class 10 USB 4 Group Lease from $508/mo** 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

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)

USB connectivity

Control • natural soft-infusion technology plus electronic programmable 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)

Single Boiler or Double Boiler? Other manufacturers may pitch to you the need to purchase a double boiler espresso machine. Traditional single boiler machines can experience espresso extraction temperature variations which can ﬂuctuate as much as 15 to 30 degrees F. These temperature swings adversely affect espresso quality and taste. Double boiler machines can reduce temperature ﬂuctuations, improving espresso extraction.

Technical Data GROUPS

dimensions WxDxH (in)

boiler (lt)

volts

element (W)

weight

30.7 x 21.2 x 20.8

40.1 x 21.2 x 20.8

220

6000

200 lbs

220

6000

244 lbs

49.6 x 21.2 x 20.8

220

6000

295 lbs

Always pushing the quality bar, Rancilio has developed single boiler technology which is comparable to the performance of double boiler systems. With predictive computer logarithms, Active Boiler Management (ABM), electronic thermocouples and industry leading heating power, Rancilio machines delivery unparalleled performance and temperature stability.

Standard

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.

Optional

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

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Classe 8 DE Tall 3 Group with available iSteam and drip tray in raised position.

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

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Classe 8 Tall High 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!

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

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

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

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 Control • natural soft-infusion technology plus electronic programmable 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 Technical Data GROUPS dimensions WxDxH (in) boiler (lt)

volts

element (W)

weight

27.1 (22.4)* x 19.6 x 19.2

110/220

2700/3000

117 lbs

33.4 (28.7*) x 19.6 x 19.2

220

6000

168 lbs

42.9 (38.1)* x 19.6 x 19.2

220

6000

207 lbs

52.3 (47.6)* x 19.6 x 19.2

220

6000

247 lbs

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

Technicians Tip

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

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

Classe 8 is also available in Semi-Automatic Standard

Optional

**Based on 48 month lease. Individual rates may vary. 604-244-7989 • espressotec.com 21

58mm/21grams

Triple Portafilter Rancilio 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.

Classe 6 E 2 Group Tall

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

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Classe 6 E Tall Take 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.

Dual-level drink preparation

Classe 6 E 2 Group Tall Lease from $252/mo**

Classe 6 E 3 Group Tall Lease from $299/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 - 2 and 3 group)

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

What about Pod Coffee? All Rancilio espresso machines (except the Classe 6 lever machines) can be easily modiﬁed to 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 surprisingly high, since much of the guesswork is taken out of the espresso making equation. Pods are more expensive per serving, but if you take into account the fact that no grinder is required, less staff 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 bars and restaurants where staff time and training is an issue and the volumes don’t justify a superautomatic machine.

Technical Data GROUPS

dimensions WxDxH (in)

boiler (lt)

volts

2 Compact

27.1 (22.4)* x 19.6 x 19.2

110/220

element (W) weight 2700/3000

121 lbs

2 Groups

33.4 (28.7)* x 19.6 x 19.2

220

6000

137 lbs

3 Groups

42.9 (38.1)* x 19.6 x 19.2

220

6000

207 lbs

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

Classe 6 is also available in Semi-Automatic Standard

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

Optional

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

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Classe 6 E 3 Group Lease from $285/mo**

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

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Classe 6 E Performance 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.

Classe 6 E 1 Group Lease from $189/mo***

Classe 6 E 2 Group Lease from $235/mo**

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

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)

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

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

Technical Data GROUPS

dimensions WxDxH (in) boiler (lt)

1 Compact

18.9 (14.5)* x 19.6 x 19.2

volts 110

element (W) weight 1600

110/220 2700/3000

79 lbs

2 Compact

27.1 (22.4)* x 19.6 x 19.2

2 Groups

33.4 (28.7)* x 19.6 x 19.2

220

6000

137 lbs

121 lbs

3 Groups

42.9 (38.1)* x 19.6 x 19.2

220

6000

207 lbs

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

Standard

Optional

High Clearance or Regular Height? If 40% or more of your business is take-out, consider a high clearance machine to save on labour costs. **Based on 48 month lease. ***Based on 36 month lease. Individual rates may vary. 604-244-7989 • espressotec.com 25

Classe 6 S2 Compact Lease from $153/mo**

Easy Fix All Rancilio E version machines are now equipped with Easy Fix. The machine self diagnoses any problems and displays a trouble code. This shortens the diagnostic time for the service technician and alerts them to bring the correct parts! **Based on 48 month lease. Individual rates may vary. 604-244-7989 â&#x20AC;˘ espressotec.com 26

Classe 6 Compact Legendary 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.

Classe 6 E 1 Group Lease from $135/mo** 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

Classe 6 S 1 Group Lease from $137/mo*** 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

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

dimensions WxDxH (in)

boiler (lt)

volts

1 Compact

18.9 (14.5)* x 19.6 x 19.2

110

1600

79 lbs

2 Compact

27.1 (22.4)* x 19.6 x 19.2

220

3000

121 lbs

Classe 6 S 1 Tank (Pourover)

element (W) weight

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

Both programmable and semi-automatic models available Standard

Optional

Micro-fine filter baskets Rancilio has developed an optional filter basket with calibrated holes 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 coffee grounds are a problem in the cup. Your roaster or technician should be consulted about this option. Ask for part # 40.100.101 (single basket) and part # 40.100.102 (double basket). **Based on 48 month lease. ***Based on 36 month lease. Individual rates may vary. 604-244-7989 • espressotec.com 27

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Classe 6 Lever Hands-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. Standard

Optional

Propane power Off grid or on a truck? We can add a propane kit for the 2, 3 or 4 group lever machines. Run the machine entirely off propane or use the machine with a combination of electrical and propane power together.

Classe 6 LE 1 Group

Classe 6 LE 2 Group — Optional Propane

Classe 6 LE 4 Group - Optional Propane

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

Classe 6 LE 3 Group - Optional Propane

Technical Data GROUPS dimensions WxDxH (in) boiler (lt)

volts

element (W)

weight

27.1 (22.4)* x 19.6 x 19.2

110/220

2700/3000

117 lbs

33.4 (28.7*) x 19.6 x 19.2

220

6000

168 lbs

42.9 (38.1)* x 19.6 x 19.2

220

6000

207 lbs

52.3 (47.6)* x 19.6 x 19.2

220

6000

247 lbs

Opinions differ on whether pre-infusion improves overall extraction and ﬂavour of the espresso. Old style ‘hydraulic’ machines did this naturally, 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 have the ability to dial in any amount of pre-infusion desired. Your coffee supplier may have advice on what works best for their bean, but in the end it’s a personal choice.

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

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Epoca E 2 Group

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Epoca E Economy without compromise

New! Scratch-proof drip tray inserts.

The Rancilio Epoca range offers entry level machines with a winning combination of superb quality and exceptional economy. The Epoca 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.

Epoca E 2 Group Lease from $180/mo**

Epoca E1 Espresso Machine Lease from $172/mo*** 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

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

Consistent tamping Enough has been written on tamping technique to fill a book. Flat base, 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 the portafilter a single knock, then a final twisting polish. 30 lbs tamp pressure is reasonably agreed upon. The specially-engineered Espro Click tamper lets you know with a click when 30 lbs has been reached.

Technical Data GROUPS dimensions WxDxH (in)

boiler (lt)

volts

element (W)

weight

15.1 x 22.1 x 18.9

110

1200/1600

77 lbs

30.7 x 22.1 x 18.9

220

3000/4300

117 lbs

Standard

Optional

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

Espro click tamper

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

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Epoca S High 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. 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 2 Group Lease from $138/mo** Rancilio Epoca S-1 Lease from $141/mo***

Rancilio Epoca S-1 Tank

Technical Data GROUPS dimensions WxDxH (in)

Standard boiler (lt)

volts

element (W)

weight

15.1 x 22.1 x 18.9

110

1200/1600

77 lbs

30.7 x 22.1 x 18.9

220

3000/4300

117 lbs

Optional

Power Steam Tip Standard 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 without sacriﬁcing sustainability of steam. **Based on 48 month lease. ***Based on 36 month lease. Individual rates may vary.

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iSteam — Incredibly Fast. Super Accurate. Very Automatic. This new totally automatic steam wand allows milk to be heated and frothed using a mix of steam and air, until a soft and remarkably compact 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 of the drink and the quantity of air to be microfoamed for both programs. Higher and lower temperature override is possible. Any frothing level 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 The iSteam can microfroth over 56 litres of milk per hour!

Clever Steam Valve Fast. Ergonomic. Clever. ¼ turn up locks on. Flick it off. ¼ turn down for feathering and quick purge.

Powerful Steam Production All 2-group Rancilio machines incorporate at least a 3000-watt heating 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 steam output and recovery. The iSteam is available on all Classe 8 E models and all Classe 10 USB and Just 4 You models. The iSteam dualmode automatic-frothing wand leads the industry in milk frothing production (½ liter in 30 seconds) and requires no daily cleaning cycle.

iSteam The iSteam can be programmed to stop at any temperature with manual override (both hotter and cooler). Two independent froth levels can be programmed. Latte art microfoam is made because the air/steam mixture is injected deep within the milk pitcher.

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LEASING WE 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

• 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

training costs and daily labour costs

**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.

Which Rancilio is Right for You? Epoca S

Epoca E Classe 6 S

Classe 6 Lever

Classe 6 E Classe 6 E Compact Compact Tall

Classe 6 E

Classe 6 E Tall

Classe 8 E Tall

Classe 10 USB/J4U

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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Rancilio Technology. Explained. Since 1927 Rancilio has kept to its principle of creating products that excel in technology, design, reliability and ergonomics. The ergonomic C-lever steam valve handle is a newly designed steaming system that allows you to fully open the steam valve with a quick flick of the hand. Rotate it up ¼ “turn” to lock it into full steam mode. A finger flick down after steaming clears the wand of residual milk — never have plugged tips again! Accurately troubleshoot your machine over the phone? Yes, it’s now possible. The Easy Fix self diagnostic system can quickly diagnose machine problems without the aid of an on-site technician. This can eliminate unnecessary service calls — simply tell 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 be run 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 a multi-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 daily preferred cleaning time and the machine will walk the barista through the short cleaning routine at their convenience. There is even 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 electronically controlling 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 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. 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 combinations available to make your machine as trendy as it is technologically advanced. Special order — allow 8 weeks for delivery

The newly designed drip tray system features durable, scratch-proof polymer inserts, a higher-capacity drip tray and a newer, larger diameter drain hose which completely eliminates annoying drain line blockages.

The Classe 8 and 10 have numerous electronic features such as automatic rinsing cycles, start up, cleaning reminders, and shot quality feedback times on the display.

There are 4 pre-programmed hot water 4Tea buttons having preset temperatures. Tea 0 - 203F for Black Tea Tea 1 - 185F for Herbal Tea/Americano Tea 2 - 160F for Green Tea Tea 3 - 140F for Japan Green Tea

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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-out espresso stand allows hands-free operation and maximizes temperature retention when using smaller cups.

Espresso Grinders

The importance of a high quality espresso grinder cannot be overstated. Simply put, better grinders translate into better espressos. A new, high-quality grinder is always a worthwhile investment.

100 to 1 It takes ﬁve years for a coffee tree to reach maturity and produce its ﬁrst crop of beans. A mature coffee tree yields an average of only 0.5 to 1 kg of green coffee per year. It takes 10,000 coffee beans to make 1 kg of coffee and almost 100 beans to make 1 cup of coffee.

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Rancilio MD Grinders — World Class Rancilio 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 Right Choose the MD40 for 1 group or decaf applications, the MD50 for most regular applications and the MD80 for rugged high volume coffee bar applications. Barista Tip When you’re busy the doser system may be relied upon: three full pulls on the doser 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.

MD40 Commercial Grinder (Grinds 6.5 lbs/hour) 8 seconds per 7 gram shot 140W/48mm burrs

MD50 Commercial Grinder (Grinds 20 lbs/hour) 3 seconds per 7 gram shot 450W/63.5mm burrs

MD80 Commercial Grinder (Grinds 31 lbs/hour) Less than 2 seconds per 7 gram shot 950W/74mm 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.

Mazzer Mini 250W/58mm burrs

Mazzer Super Jolly Grinder 350W/64mm burrs

Mazzer Mini Electronic A 250W/64mm burrs

Mazzer Mini Electronic B 250W/64mm burrs

Mazzer Major Grinder 650W/83mm burrs

Grinder Burr Life Grinder burrs wear out. Dull grinder burrs are a major cause of uneven pour rates and poor quality espresso. Dull blades are the equivalent of a dull chef’s knife or bald tires on a car. Burrs will last between 750 and 1,000 lbs of coffee. If you’re grinding 2 lbs of coffee per day, change your burrs every year.

Mazzer tip For home use or in tight bar locations, ask for the short hopper, which reduces overall height by 2”.

Grinding Tip Match the grinder to your needs. A larger grinder doesn’t mean a ‘better’ grind. A higher volume machine simply works less hard, runs cooler and 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.

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Parts & Accessories CUSTOM HANDLES Rancilio’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 bottomless portaﬁlter ( 7 gram single, 14 gram double and 21 gram triple baskets all ﬁt) substantially improves the amount and quality of crema in the cup and is a must have item for the serious barista. Espressotec also stock a wide selection of pour spouts to customize your Rancilio.

PARTS We have been providing quality Rancilio parts and service since 1994. We stock thousands of parts primarily for Rancilio machines and the other brands that we carry. But did you know that Espressotec also stocks 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 MACHINE Proper maintenance not only produces a better beverage, it prolongs the life of your espresso machine. Most service emergencies and down time can be avoided by daily cleaning and regular checkups by a qualiﬁed Espressotec technician.

Long life Group gaskets Rancilio 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 TAMPERS Professional baristas know that using the right tamper can help you present an outstanding drink on a consistent basis. We carry a wide range of tampers, in most sizes and weights. We also feature B.C.â&#x20AC;&#x2122;s own Reg Barber tampers and the BC specially designed Espro tampers with 30 lb. click-stop accuracy.

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

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

PITCHERS Proper 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 aid you in your quest. The popular BC designed Espro pitcher uses a patented toroidal shape to aid in milk micro-foam production, essential for latte art. 604-244-7989 â&#x20AC;˘ espressotec.com 41

Barista Training

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ESPRESSO 101 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, with the consumer waiting on the coffee rather than the coffee waiting on the consumer. This makes every cup taste exquisitely fresh, provided the espresso beans are freshly roasted and freshly ground. Espresso is from 1 to 1- 1/2 ounces of dark, heavybodied aromatic bitter-sweet coffee topped with a reddish-brown mantle of crema. This crema is actually the 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 the obvious example) and this emulsiﬁcation under pressure is what distinguishes espresso from other coffees.

The perfect espresso will be dressed in a thick mantle of delicate, reddishbrown foam known as crema. The crema should be thick enough to crawl up the sides and cling there when the cup is tilted and the liquid swirled around.

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 and roasting of the beans as well as careful preparation of the 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 and aroma. 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 for espresso is done to provide body — but not acidity, since acidity is increased through the espresso method.

Remarkably, in a properly made espresso, maximum ﬂavour 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.

True espresso gives a taste sensation that is pleasing and of substance. It provides a rich and satisfying burst of flavour with a pleasant 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.

THE PERFECT ESPRESSO The Italians have a word for it — Machelli. It means four distinct factors have worked in combination to provide the perfect cup of espresso. 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)

Saluté!

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HOW TO MAKE GREAT ESPRESSO This is the one method of making coffee that borders on being an art form. The better the machine 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.

Your espresso machine needs to be CLEAN. VERY CLEAN. See page 51 for tips on keeping your 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 and grind your coffee to order just before use. Know how to adjust your grinder. Don’t pre-grind a day’s worth of coffee and leave it in the doser unit 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.

Fill the basket of your portafilter with freshly ground coffee to within 3mm of the top of the basket, before tamping. Use a firm, even tamp. 30 lbs. pressure is a suggestion, but be consistent. Tap the side of the portafilter once and finish with 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

Fit the coffee-ﬁlled handle into the machine and start the extraction process. The time of the extraction (the pour) should be no more than 25 to 30 seconds. While brewing, the ﬂow of espresso will have the viscosity of thick, warm honey, with a resulting thick, reddish brown crema at least ¼ inch thick. The lighter and more golden the colour, the older the coffee is — the more reddish brown the fresher.

Now you should have 1 to 1¼ ounces (2 to 2½ ounces for a double) of ﬁne, dark, oily espresso. PERFECT. Remember that 1 to 1¼ ounces (2 to 2½ ounces for a double) should be the maximum amount of your extraction. From this point on there is little ﬂavour left in the grounds.

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Coffee Dose The dose is the volume of grounds required in the coffee handle to produce the espresso. Rancilio machine handles have a reference line that the grounds, once tamped, should just cover. There should be about 2mm between the packed coffee and the shower screen. This allows the hot water to settle over the pack, thereby drawing out all the flavour and allowing enough room for the grounds to swell. Too little coffee in the handle makes it too easy for the water to flow through. Hence, much of the good flavour in the grounds will not have been completely extracted. Too much coffee in the handle makes it too difficult for the water to flow. Without room for the water to settle over the pack, the water will penetrate unevenly and the good flavour will not be extracted completely. Professionals call this Channelling.

HOW TO TEXTURE MILK 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.

THE MILK We’ll assume you can make an excellent espresso (the base for lattes and cappuccinos), so now let’s talk milk. Using a stainless-steel pitcher, 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 with the Rancilio C-lever).

STRETCHING AND TEXTURING Now 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 gasp the air right onto the surface of the milk. Slowly change the angle between the surface of the milk and the steam wand until you create a whirlpool effect. Listen for the hissing sound of air being drawn into the milk.

HEATING Once you have the milk texture correct, lower the steam wand into the milk and complete the heating 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 hotter than 170°F and it will scorch, ruining the taste.

THE POUR Once 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 the milk, skimming off any overly frothy milk. The milk surface should now be glossy and have a nice ﬁne bead of bubbles. Gently bang the bottom of the pitcher on the counter-top to settle the milk. Very slowly, with the pitcher close to the top of the cup, allow the milk to slowly roll off the lip of the pitcher and into the cup. Continue the pour in a gentle continuous motion. 604-244-7989 • espressotec.com 45

Milk Temperature Use a thermometer with a larger 2” dial until you are thoroughly proﬁcient and skilled in the art of foaming. For lattes, stretch the milk until about 100°120°F , then submerge the tip to ﬁnish the heating phase. Cappuccinos require more foam, so stretch the milk until 135°F or 140°F before submerging the tip. For in-house drinks in heated cups, heat the milk to 150°F to a maximum of 160°F. For takeout drinks, the usual temperature is 160°F for latte and cappuccinos. For mochas you may increase the temp to 165°F to account for the cooling effect of the chocolate and possibly whipped cream.

If the noise is too loud then the milk surface is too far away from the tip of the steam wand and rather than a ﬁne bead of bubbles you will see a very frothy texture being created. Try for an effect similar to that of beating cream, gently folding air through the milk. At all times keep a steady hand, do not jiggle the pitcher up and down. Once textured, the volume of milk should have almost doubled.

So how do you now add the milk to the espresso without making the resulting latte or ﬂat white stone cold? You MUST heat the cups. If your espresso machine has a facility to heat cups, great. If not, heat them with hot water prior to use.

Barista Tip Remember to watch what’s happening at the lip of the pitcher, as this determines the quality of the milk going into your espresso. If the milk becomes too thin or thick, stop the pour, gently bang the pitcher on the counter top, groom the surface again with your spoon until it’s shiny and resume the pour. This all sounds more difficult than it actually is. Try it. You will throw out a few coffees to begin with, but once you’ve mastered the craft of making lattes and cappuccinos, you and your customers will enjoy some of the most luxurious coffees to be had.

Your Recipe for Success 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, Italy have 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

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

This is the base of all espresso beverages.

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

STEP 1

STEP 2

Long Espresso (Long Black) • 6 ounce cup • 3 ounces hot water • 2 ounce double shot This is slightly smaller and stronger than a Café Americano. The extraction is poured on top of the water so the crema is not disturbed (this is the secret).

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

STEP 2

STEP 1

Like the Long Espresso, the extraction is poured on top of the water. Because the surface area is greater, it’s more difficult to retain the crema. Using a double shot of espresso ensures enough crema and good ﬂavour. Prepare the hot water in the cup in advance of preparing the coffee. 604-244-7989 • espressotec.com 46

Espresso Macchiato • 3 ounce demitasse • 2 ounce double shot

Bongo • 4 ounce glass • 1 - 1½ ounce double shot • 2 - 2½ ounce lightly textured hot milk.

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

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. Essentially it’s a cappuccino without foam. Flat White drinkers are often the most particular about the way their coffee is prepared. Ensure the milk has very little froth, but is still textured enough to carry without spilling. STEP 1

STEP 2

STEP 2 Café Latte • 8 ounce glass or cup • 2 ounce shot • 6 ounce lightly textured hot milk.

STEP 1

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

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STEP 1

STEP 2

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 sized Café Latte, but be particularly careful to swirl the milk and keep it blended because of the larger size of the beverage.

Cappuccino • 7 ounce cup • 2 ounce double shot • 5 ounce textured hot milk.

STEP 1

STEP 3

Use a spoon to restrict the ﬂow of milk foam and pour gently so the crema remains intact. Pause for a moment while the combination settles. Gently swirl the milk in the pitcher to keep it blended. Pour, rocking the pitcher sideways, to release the heavily textured milk at the top of the pitcher. If the beverage does not appear high enough, pause to allow the drink to settle then add some more milk. Optional: Dust with chocolate sprinkles.

STEP 2

STEP 2 Mochaccino • 10 ounce cup • 2 ounce double shot • chocolate syrup, chocolate or chocolate stick • 8 ounce textured hot milk.

STEP 1

Let the extraction ﬂow on top of the chocolate so that it begins to melt. Release the milk gently on the combination. Dust with chocolate sprinkles.

STEP 3

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THE ART OF PROFESSIONAL MILK POURING The 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 spoon 1. Holding back Use the spoon like a dam, so that it holds back the froth at the top of the pitcher. 2. Spooning off Spoon 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 pouring 3. Partial pour Pour the heavier textured coffees first, part way. Now pour a Café Latte. Then finish off your cappuccinos. 4. Mixing in Pour 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) that coffee contains soluble fibre, the type that can help lower cholesterol. With about 1 gram per cup, coffee’s fibre impact is modest. But the report 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 those who 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 suggest coffee 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 noncoffee-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 neutralizing the 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 of contracting 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 604-244-7989 • espressotec.com 49

Coffee Freshness and Storage Roasted Coffee is 100% fresh by deﬁnition from the time it is ﬁnished roasting and stays that way for a week, possibly two. After that, it’s a downhill journey to being completely stale and bland in less than a month. To repeat, coffee is fresh for 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 compounds of 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 being roasted. 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 your customer ultimately drink is critical. There is much more to this than the obvious role of selecting high quality beans and then roasting them to “perfection”. This, of course, is a task in itself, which brings all the artistry and skill of the roaster into play.

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

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

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 simple concept, but one that is too often ignored. This bears repeating, coffee is a perishable food product, no different than bread or many of the other foods in your restaurant or coffee bar — treat it as such.

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

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

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 escaping gases 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 almost immediately after roasting, thus keeping a large portion of oxygenated air out of the bag. Properly done, an oxygen volume of less than 2% in the bag is possible.

Good Coffee

100 90

Cof fee Q u a li t y

Fair Weak Aroma Slightly Stale

14 DAYS MAXIMUM FRESHNESS FROM ROAST DATE

70 60 50 40

Stale

Very Stale

Bad

10 0 0

Number of Days Exposed to Air

Freshness Counts Only 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 fresher much longer than ground; it loses its aroma and flavour very quickly and becomes flat tasting and rancid. A grinder is imperative if you really value 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, and grind 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.

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Espresso Machine Maintenance and Cleaning Taking care of your coffee equipment is unfortunately often one of the most neglected parts of a restaurant’s coffee program, but it’s also 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 that may be speciﬁc to your machine. For example, in the Vancouver watershed area, water is extremely soft and water softening may not be necessary. In other parts of the country, hard water can destroy a machine in a year or two if the water softening system is ignored. such as Rinza. To clean the steam jet holes, soak in Rinza overnight then use a pin, paper clip or a similar tool to clean.

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 common kosher 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 cartridge that both softens and cleans, or a multi-head system with each cartridge doing a single job. Most cartridges come with a chart to calculate when to replace the unit. Espressotec.com has a section on water hardness that makes it easy to calculate the water hardness in your area.

7. Drip trays. Finally, remove the drip trays and clean them. Pour a pitcher of 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 a quality coffee program. Not only will it ensure that you and your customers enjoy the best-tasting espresso, but it will help alleviate costly repair bills.

2. Group heads and backflushing. An essential part of your maintenance routine must include backflushing. The reason for backflushing is that the machine allows left over coffee to drain backwards and upwards onto the group screen and the three way valve. That fresh espresso liquid then dries and becomes old stale espresso, affecting the taste of the new espresso being made.

CLEANING PROCEDURES for traditional espresso machines Daily 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 brush iv) Run a long-cycle in order to rinse out detergent v) Re-insert the portafilter and regular basket 3. Drip tray and steam wand i) Remove and clean drip tray and drainage pipe (and cloth used to trap coffee grinds) Pour pitcher of hot water down drain line iii) Purge and clean steam wand with warm soapy water and soft cloth Weekly Cleaning 1. 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 Cleaning 1. 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

Backflushing should be carried out nightly in a very high-volume coffee bar, or as little as weekly, in a very low-volume environment if the group screen is water flushed often. With the Rancilio Classe 8 and 10 programmable machines and the Egro machines its very easy to backflush since they have a built-in program (Easy-Clean). Literally just add a cleaning tablet or a ½ teaspoon of cleaner, press the button and let the machine do the rest of the work. 3. Group gaskets. The group gaskets on traditional machines should be cleaned and flushed every day to help maintain a positive seal between the grouphead and the portafilter. Use a group cleaning brush and hot water to scrub around the sealing gasket, then flush with water with the portafilter handle loosely held in place. 4. Portafilter and brew baskets. The portafilter and brew baskets should be cleaned once a week by soaking them overnight in detergent diluted with 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 of espresso if backflushing isn’t done. If backflushing is routinely carried out, the interval between can be extended. The screen will often look clean from the outside, but rest assured that old coffee-oils do collect on the 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 water should shower with an even and constant flow. 6. Steam wand. To clean the wand tip, simply give it a quick shot of steam after frothing your milk. This is easy with the C-lever steam wand on all Rancilo machines as it has a quick purge feature. Use the moist cloth to wipe down the steam wand immediately. Use a plastic pot scrubber to remove dried milk. Never use steel wool scouring pads as they will eventually remove the chrome plating on oldstyle steam wands (Rancilio only uses stainless steam wands, not plated brass, and therefore don’t have this issue). You can also soak the steam wand in any of the milk frother cleaning products available,

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

2010 Limited Edition: Also available in Bordeaux Red finish

Rancilio Commercial Parts Commercial Switches Portafilter handle and Baskets 3 way Solenoid Valve Steam Valve 360º Articulating Steam Wand Technical Features 0.3 litre marine grade brass boiler 1100 Watts Power Hot water delivery

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. * BASED ON NUMEROUS INTERNET REVIEWS

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Professional Elegance Perhaps the most desirable prosumer espresso machine on the market, the award-winning Rocket Giotto combines crafted-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 bottomless portaﬁlter in a Rancilio factory-spec Epoca 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: info@espressotec.com

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