Measuring Brew Temperatures - Rancilio Class 6 Lever

[erics]

Hi -

Anyone out there measured any temps on a Rancilio Class 6 Lever. Reason I ask is that I recently did so and was aghast at the temps I was getting - 225 to 230 F with my Scace Thermofilter. Both thermofilter and meter are recently calibrated and I use them all the time on Anita.

Only way I saw to reduce his temps was to knock the pstat down to around 0.70 bar average and even then I was seeing 208-ish.

Another question - Does the operator typically hold the handle down until he sees a few drops form and then let the spring do its thing?

[hbuchtel]

Another question - Does the operator typically hold the handle down until he sees a few drops form and then let the spring do its thing?

It is typical to do a boiler-pressure (or mains-pressure in the case of plumbed in HXs) infusion till a few drops are seen or simply for a set period of time. My impression (which I think you are getting at as well?) is that the water is losing heat during this period, but I've never heard of somebody measuring it...

Interesting results!

Henry

[gscace]

Hi -

Anyone out there measured any temps on a Rancilio Class 6 Lever. Reason I ask is that I recently did so and was aghast at the temps I was getting - 225 to 230 F with my Scace Thermofilter. Both thermofilter and meter are recently calibrated and I use them all the time on Anita.

Only way I saw to reduce his temps was to knock the pstat down to around 0.70 bar average and even then I was seeing 208-ish.

Another question - Does the operator typically hold the handle down until he sees a few drops form and then let the spring do its thing?

Doesn't surprise me at all. Most lever machines are very crude in that boiler water flows directly to the group, so it will be very hot unless it remains in the group long enough for the group to absorb heat from the water. You should be able to use your Scace to develop a brewing method that helps lower the temperature, such as holding the lever for a period of time and allowing the group to absorb heat. You will also learn how many shots you can pull per group before you need to rotate to an unused group, assuming you have a multiple group machine.

At what temperature did the coffee taste best?


-Greg

[gscace]

Hi -

Anyone out there measured any temps on a Rancilio Class 6 Lever. Reason I ask is that I recently did so and was aghast at the temps I was getting - 225 to 230 F with my Scace Thermofilter. Both thermofilter and meter are recently calibrated and I use them all the time on Anita.

Only way I saw to reduce his temps was to knock the pstat down to around 0.70 bar average and even then I was seeing 208-ish.

Another question - Does the operator typically hold the handle down until he sees a few drops form and then let the spring do its thing?

Hey Eric:

I replied without seeing who wrote the post - silly me. Is this thing yours? When did you get it? I understand that the brewing volume per pull is pretty small - is that correct? Do you see declining temperature profiles, with average temperature of the pulls increasing if you do multiple pulls?

-Greg

[erics]

Hi Greg -

No, not mine. It is at a local cafe (Politics & Prose) on Conn Ave. Cafe owner (and Chief Barista) has lots of heart and really cares but those temps were crazy. Being brand new to a lever machine, I was not operating it as you and Henry suggest (and as Rancilio suggests) so I will head back - this time with a pressure gage on the Thermofilter just for grins.

My taste buds are not too good unless a machine is way "out of bounds" but I was, of course, trying to at least get "in the ballpark". Yes, I noticed a declining temp profile - starting at 208-210 and ending at ~200. I'll go back and pull the shot correctly this time. I'll test out the multiple pulls. Shot volume was very normal from what I saw but will do better measurements next time.