Reducing the variables to brew the perfect cup – BeanScene

Rancilio Group’s advanced brewing technology is designed to deliver consistent and high-quality coffee across its range of espresso machines.

Paul Baker, Product and Sales Manager for Australia and New Zealand at Moffat, Rancilio Group’s regional distributor, brings more than 21 years of expertise, primarily in coffee roasting, to the table – from boutique artisan roasting to quick service restaurants, and more.

But the buck doesn’t stop at Paul’s experience – Rancilio’s range of brewing technology is designed to meet the needs of a dynamic and ever evolving industry. From personnel to equipment, the company knows what the market wants when it comes to the ideal extraction.

“The focus should be on delivering excellent coffee into the cup, and Rancilio has made significant strides in that area,” says Paul.

“They’re continuing to invest in technology, and this will only improve the quality and consistency of the brew. As a coffee roaster myself, having owned a coffee company, what truly matters to me is what’s in the cup. That’s the key.”

Rancilio’ Steady Brew (SB) unit is a game changer, according to Paul. Traditionally, single-boiler units with a heat exchanger run quite hot – around 93 degrees Celsius. SB technology builds on the traditional thermosiphon system and introduces a set of innovative features designed to improve the performance of all single-boiler espresso machines.

By keeping the water temperature stable during extraction, SB is designed to ensure excellent thermal stability, reliability, and maximum repeatability, both during busy periods and in low-usage conditions.

Thanks to the four position T-Switch functionality, a different extraction temperature can be set for each group, even for single-boiler coffee machines.

With the boiler adjusted to one bar, a temperature of approximately 90, 93, 96, or 99 degrees Celsius can be set on each group and the right extraction temperature for each type of coffee available.

“The quality of the brew Rancilio machines produce is incredibly consistent,” says Paul.

He explains that while Australian roasters do not take the beans past the second crack – the sound the beans make as they roast, serving as an important indicator for roasters to time the roast and achieve the desired flavour profile – European roasters often use higher temperatures to take the beans to the third crack and beyond, resulting in a different moisture level and flavour profile. The SB unit ensures that, regardless of the approach, the coffee tastes great.

The SB technology is now standard across all single-boiler units in the Rancilio range, from the entry-level Classe 5 models all the way up to higher-end Classe 11 and Classe 20 units.

“These machines produce the kind of quality that cafés and customers expect. The Steady Brew unit brings a level of consistency, and quality is maintained across the entire range, from entry-level to more premium models. You get consistency on par with a twin boiler machine,” says Paul.

And for those looking for a more specialised, artisan-focused machine, the multi-boiler units like those found in the Rancilio Specialty RS1– a Specialty Coffee Association-certified espresso machine – are more suitable as they can offer control over different coffee roast profiles.

In these systems, temperature profiling adjusts the temperature to achieve the desired coffee characteristics. For instance, if users are working with a lighter or medium roast, they’ll want to hit the coffee at a lower temperature, around 88 to 89 degrees Celsius, to bring out the right flavours. This ensures the coffee is not scorched at the start of the extraction.

“This kind of temperature control is a key feature in specialty machines, such as the RS1, which offers more precise boiler management and temperature flow,” says Paul.

“The system combines cold water with the existing brew temperature, adjusting it to achieve the ideal extraction profile. This level of control is crucial for those looking to dial in specific flavour profiles while maintaining consistency and quality in every shot.”

Meanwhile, with Advanced Temperature Profiling, which is available in the RS1, baristas can increase or decrease the temperature of the water dispensed during espresso extraction by up to 5 degrees Celsius.

By adjusting the temperature, variable results can be achieved in terms of sweetness, acidity, body, bitterness, and astringency.

“RS1 allows you to customise each espresso recipe by adjusting different temperature profiles, thanks to Advanced Temperature Profiling technology, as well as regulating pre-infusion and post-infusion,” says Paul.

Pre-infusion and post-infusion are available with Rancilio Specialty RS1 and Rancilio Specialty Invicta. With these technologies, the barista can switch between mains or pump pressure during the initial stage or at the end of the extraction. This helps evenly dampen the coffee, reduce channelling, extract a full-bodied flavour, and reduce bitterness and astringency.

Pre-infusion at low pressure helps to saturate the coffee puck before extraction. Paul says it facilitates the transfer of more positive aromas into the cup and gets more uniform extraction. Water carries soluble and insoluble compounds to the cup to create a taste with body, greater complexity, and intensity.

In the final stage of extraction (post-infusion) most of the desirable compounds are already in the cup. Here, low water pressure reduces bitterness and astringency.

While many café owners are primarily focused on what’s in the cup, understanding techniques like pre-infusion can significantly improve the quality of the brew.

“A lot of café owners may not fully grasp how the coffee machine functions. Pre-infusion, especially in the Australian market, has become a standard practice. It’s important for baristas to understand this process to ensure coffee is brewed correctly, avoiding uneven extraction or overly harsh flavours,” says Paul.

For domestic coffee brewers, the Silvia Pro X is a professional dual-boiler coffee machine specifically designed for preparing the best espresso at home. By activating the soft infusion function, water at reduced pressure from the coffee boiler is gently distributed to the coffee panel.

This function, with adjustable duration from 0 to 6 seconds, allows the coffee panel to be prepared in the best possible way and promotes a smooth and efficient extraction.

This preserves and enhances the sensory characteristics of each type of blend or single-origin coffee.

“The key to managing these elements effectively is understanding that the coffee bean’s moisture levels are crucial. Proper control over the extraction process allows for a better overall result, giving the barista the flexibility to produce a higher quality cup,” says Paul.

Paul says the Silvia Pro X delivers the consistency and quality comparable to a commercial machine with a dual boiler. It has electronic control over water and independent regulation of different temperatures for both coffee extraction and steam delivery, which are easily managed via the display buttons.

“The Rancilio Silvia, for example, has been around for about 30 years. Over time, the Pro X model was introduced, which features upgrades like two PID temperature controllers in the boiler. These keep the heat consistent and stable, offering extremely precise temperature stability, shot after shot,” he says.

“They’ve essentially brought commercial-grade technology into the home and small office market, making these machines more accessible to a wider range of users.”

Technology-wise, Rancilio is leading the way with a research and development team focused on incorporating advanced technology into models for better brewing.

However, the company’s brewing technology is not the only innovation at the forefront.

Rancilio has recently introduced the iSteam Pro, an automatic steam wand available as an option for the Rancilio Classe 20 and Rancilio Specialty Invicta models.

“You want consistency, and for machinery, it’s all about low maintenance. These machines can run for 10 to 12 years with minimal maintenance, provided you have a good preventative maintenance program in place,” says Paul.

“And that’s exactly what you get – a machine that is cost-effective, easy to run, and requires very little upkeep, all while delivering exceptional coffee.” 

For more information, visit ranciliogroup.com

This article appears in the April/May 2025 edition of BeanScene. Subscribe HERE.