Rancilio Double Take 1, Circa 2000

[rlholo]

Nice! I haven't gotten crema like that since the'90s when I was running a 2 group Rancillio (pre-Futurima) and getting my coffee roasted twice weekly. When I sold my coffee business I bought a Rancillio Audrey and small grinder which do OK, but it's impossible to do "god-like" shots without a real grinder, fresh coffee, and making lots of shots so you can dial-in the machines as temp & humidity changes. We rated crema in terms of how many seconds sugar would sit on top before falling through.

[gmyster2609]

Looks great and takes the required 20 seconds not 10 as stated.

[metaspherz]

Thanks to the CO2 I get great crema like the ancient video above using my 2 - 3 day old Ethiopian yirgacheffe (City Roast and sometimes CR+ if I get distracted before cool down lol). Not so much after 10 days (if it lasts that long). I blend using Sumatra and French Roast Costa Rican for my espresso but since I like variety I also sometimes blend with only Columbian Supremo. With the right amount of CO2 I can get some impressive crema (show off to guests) but not so great flavor....

[nhojcam]

i've got a $60 krups machine that is a piece of garbage.  only pulls shots at about 180 degrees max, but it's better than starbuck$! i only dream of owning a rancilio some day. it is the #1 seller of $300+ machines on the market. simply the gold standard in home espresso machines...bar none!

[metaspherz]

Hi. I bought 2 Krups & returned them. Not because they made bad espresso, but the steam wands fell apart while frothing. Krups need to rethink their wand design. Anyway, I temperature surfed a 15 min. preheated Krups xp4050 with a STYROFOAM cup & always got 195F+ coming off a preheated Group Head. Tho the H2O temp might begin at 200F+ it cools rapidly after it goes thru a pf, air & into a cup (preheated too). I ran tests with & w/out the pf in the GH. 195F is ample (not optimum) for extraction.

[TrUxAzNx]

Yeah, the Rancilio is good n all, but you can't pull shot after shot and steam milk simultaneously.

[nhojcam]

while the crema volume is good, the time on pulling the shot is very low at about 10 seconds. should be about 20 seconds, wherein which case the volume of crema would be perfect, based upon overall volume of the shot. great vid though and a heck of a machine! the guy who made this video is an authorized Rancilio dealer and even has temperature control mods he puts on the new machines for both the shot and steam. pretty awesome if you ask me...and no i am not affiliated in any way.

[CoffeeGeek]

Hrm. I'm not an authorized Rancilio dealer (I made this video almost 10 years ago), there wer no PID controls on this machine, and the shot time was 25 seconds (video started when the brew switch was flipped).

[malkyp]

Isn't it the case that the poorer Robusta coffees make better crema than the the better arabica coffees and therefore crema quantity is not necessarily an indicator of good quality cappuccino.

[Cetramarius]

So tell me more about this. Is there a point in getting as much crema as possible? Do baristas compete in this too? If so, how do you do it? What are the rules of getting crema?

[forhimalone88]

Nah, although crema looks great. It doesnt taste fantastic...

James Hoffman (2008 world barista champion) actually skims the crema off his espressos...

interesting

[CoffeeGeek]

No, definitely doesn't look fantastic by today's standards, but we (everyone doing espresso) have come a long way in 10 years.

A correction though - Jim doesn't skim the crema off his espresso; he did it (and discussed it) in a video blog post recently, but afaik for his normal espresso drinking, he leaves it on. He does stir though.

[vasiasm]

Does anyone know where to buy in europe or greece?

[Maximum40]

ebay.

[cparrish73]

Very nice, makes me very thirsty for a shot! Too bad I'm stuck in the office with crappy auto coffee.

[karon1821]

Awesome video and awesome crema... It is almost erotic, the espresso squirting out at the end :p

[fredynumbnuts]

Now that's what I call crema - hell yeah!

[Auz18]

it may be the variation of beans ur using whats ur blend

[Auz18]

do you not clean ur espresso machine properly , u could make the coffee smother (as it should taste) if u remove the staining from your machine at least once or twice a week

[CoffeeGeek]

First, this video is 8 years old. It was when I was only two years in, discovering great espresso. Second, I've had the next eight years to learn a bit more about espresso - I am a certified World Barista Championship Judge - so yes, I take all the necessary precautions in making good espresso.

As for the blend, I don't recall. It was eight years ago.

[Auz18]

sorry if i offended u,im only a former drinks coach of EAT in the uk , ive been making coffee since i was 16,im now 21. so only 5 years experience no where near ur calibre but I'm a aspiring arechaeologist not a full time barista,i never said your not taking all the precautions to make good quality coffee,im just very critical of coffee,as u understand being a judge,i was the one who went around the country auditing the quality of coffee served at all the stores in the uk, sorry if i offended u

[CoffeeGeek]

No offense taken - sorry if my words seemed a bit harsh.

One of the things I work on a lot over here in N. America is tweaking the public's conception (and correcting the misconceptions) of what espresso is supposed to be.

Down the road, there's a few new ventures globally that are going to intertwine great coffee with great espresso, and a few of these things I'll be involved in, can't wait for it. It should help with overall understanding on what espresso is in the 21rst century.

[Auz18]

de-tan is when you use a chemical to remove the tanning left by the coffee. It may just be the coffee your using , but i just noticed ur espresso is abit darker than usual , it may just be he video

[CoffeeGeek]

I can assure you no chemicals were used on this coffee. ;)

A great shot of espresso should produce hazelnut-coloured crema mixed with what's called "tiger striping" or "mottling" (darker browns), and the resulting shot should be inky dark brown / approaching black.

[tsirosgoddammit]

the appearance is mesmerizing...

and urges me to taste it immediately! oh god i miss my worthless krups... thing.

...

hmmm a friend has this ibrik-on-a-boiler thing, maybe i should try it ;D

also... slightly on topic. when you try out the espressos that the WBC contestants prepare for you... is there actually a difference between them? i can't bring myself to say that "ok, this one is better than the other" when i have the best of the world in front of me.

in the end it becomes...

[tsirosgoddammit]

(cont) ... almost philosophical: even taking your qualifications, experience, willingness and goodwill into consideration, how can you decide that one guy is better than the other?

:/

maybe the differences are actually easily observable and not so "hidden" as i imagine.

no shop here in greece has any amount of crema on their espressos... maybe i should, in the end, grit my teeth and try starbuuuuhhh... starbuuuuuh... starbbbb... that one shop anyway :(

[Auz18]

or is it just a new machine lol

[Auz18]

good extraction time lol at least 22-25 secs, bit dark though have u de-tanned ur exquipment ?

[CoffeeGeek]

What does de-tanned ur exquipment mean?

This video is from 2000. It's one of the first generation Silvias ever built.

[koby1960]

Hi Mark

This is getting funny...de-tanned??

what is he on about?

Anyway, please continue : )

[CoffeeGeek]

I'm guessing there's a language barrier here. Never heard of "de-tanning" before with regards to coffee. Leather, yes, not coffee. ;)

[happyfunnyfoo]

you had some really really fresh espresso beans... this happened to me when I started roasting my own.

I get this sort of crema when I pull shots on my rancilio with 4-24 hour old beans from my genecafe, but they taste like garbage and have too much acidity. Espresso is best made from coffee that's been allowed to sit for 5 days - it's cool seeing this much crema but really it means your beans are TOO fresh... this much crema on an underextracted 3ozer is crazy

[Ruthless989]

wow

[coffecobo]

Dream Shot !