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Finkelstein Lab Wiki

Rancillo Silvia

Rancillo Silvia

The Rancillo is the lab espresso machine. She partners with the Baratza Virtuoso Preciso (grinder) to produce high end espresso. Enjoy.

Contents

Section titled “Contents”
  1. General Information
  2. Protocol for Espresso
  3. Protocol for a Latte
  4. Coffee’s We’ve Tried
  5. Maintenance

1. General Information

Section titled “1. General Information”
  • The Rancillo Silvia V3 is the top of the line model for semi-automatic machines.
  • Espresso is produced by forcing a small amount of nearly boiling (97C) water through ground coffee at 9 bars of pressure.
  • A single shot of espresso has about 45-60 mg of caffeine which is less than half of an 8 oz drip brew coffee, so drink up
    • ilya: really??? reference needed :-)
    • greg:bam! (dead link)
    • greg: this is a almost legitimate source. There’s also this

2. Protocol for Espresso

Section titled “2. Protocol for Espresso”
  1. Grind coffee in Baratza Virtuoso Preciso at espresso level.
    • 1-14 Macro-adjust settings and an extra dozen micro-adjust settings.
    • Experiments are ongoing to determine ideal grind settings – need more info.
    • So far the best grind setting is between 8g and 9f.
  2. Grind coffee into the portafilter.
  3. Remove excess and tamp the grinds down.
  4. Lock portafilter onto espresso machine. Make sure there is water in the machine.
  5. Flip the switch and watch espresso pour out.
    • Let espresso run for about 20-25 secs.
    • Should be a blonde in color at the end.
  6. Clean portafilter and drip pan!
  7. Additional information: YouTube instructions

3. Protocol for a Latte

Section titled “3. Protocol for a Latte”

So you are tired of the classic and bold flavor of an espresso and you want something with a more complex lighter flavor, perhaps for the morning. Enter the latte.

  1. Make your shot of espresso using the espresso protocols and using a latte cup.
  2. For the latte, switch on the steamer button and purge the steam wand by rotating the knob counter-clockwise.
    • Let the water drip out until only steam is produce. Turn the knob back.
    • It’s a lil scary.
  3. Fill the milk pitcher halfway with soy milk and place the tip of the steam want in the milk.
  4. Froth the milk until the temperature is around 38C.
  5. Slowly, so as not to disturb the crema of your perfect shot, pour the milk into the latte.
  6. End with some zazzle.
  • Or you can watch this video
  • Latte Art: art

4. Coffee’s We’ve Tried

Section titled “4. Coffee’s We’ve Tried”
Lavazza Espresso Super Crema

  • Cuvee 9G

    Cuvee

  • Third Coast

    Third Coast
    • Sumatra 10F
    • Columbia Doesn’t matter because it’s terrible
    • Ethiopia 10E It’s really Ethiopia or nothing.
    • Mexico No thoughts whatsoever…it’s not off putting. Second thought: if you use 8.5 of coffee and pack it with about thirty two pounds of pressure you get a pretty tasty brew.
    • Costa Rica 10H
    • Ecuador 10H
    • El Guapo Espresso 10F Fabulous
    • Peru 10D

  • RutaMaya 10C

    RutaMaya

5. Maintenance

Section titled “5. Maintenance”
  • Both the Ranicllo Silvia and Baratza Preciso must be well maintained machines to pull the perfect shot!
  • The manuals come in five languages. Feel free to browse them all.
    • Rancillo Silvia Manual
    • Baratza Virtuoso Preciso Manual
    • There will be exams.
      • Available in all languages!