bitterness, and astringency. Carlos González is Rancilio
Group's coff ee competence manager, working in the Extraction Lab in Milan. “T e Rancilio Specialty RS1 features patented Advanced Temperature profi ling technology,” he says. “During extraction we can adjust the temperatures and process for the desired fl avor profi le.”
Aromas and tastes González works closely with the sales team to create proposals and test roasters’ coff ees to enhance the sensory profi le of their coff ee during extraction. T e team can then pass on to customers the best way to make their coff ee with Rancilio equipment. “Diff erent countries enjoy their coff ee in diff erent ways. From the US to Italy espresso is something diff erent,” he says. “In Italy the roasting and
BRAND WATCH 115 7 4
brewing is set to bring out the pastry nuances, such as vanilla, cocoa, hazelnut. Other countries i.e., UK, north Europe, prefer a more fragrant acidic taste – a lighter coff ee. T e preferred profi le in the US is a juicy, sweet, rounded fl avor.” One of González’s favorite
Rancilio Group manufactures and sells professional coff ee machines in over 115 countries
Rancilio Group has seven branch offi ces, two R&D centers, an Extraction Lab and a global sales and service network
With four brands, Rancilio has a wide range of products for every customer need
ranciliogroup.com
parts of his job is meeting customers to demonstrate the reliability of Rancilio’s machines and how the performance can be adjusted to their needs. It can lead to long-term collaboration. “For me the most interesting moment is when a new customer says they're satisfi ed with our products, based on the results in the cup,” he says. “I’m fortunate to work in something where I learn something new every day.”
Profi ling and pre-infusion Profi ling up – increasing the water temperature during the extraction phase – enhances washed and delicate coff ees. T ere is more body and a greater
WE CAN MODULATE THE TEMPERATURES AND ADJUST FOR THE DESIRED FLAVOR PROFILE Carlos González
complexity. Profi ling down is when the water temperature is decreased when the main extraction phase is exhausted. T is helps to keep bitter and astringent fl avors under control. T e barista can vary the water
pressure during the initial (pre-infusion) stage of the extraction process. T is endows the cup of espresso with the following advantages: • dampens the ground coff ee puck evenly all over
• reduce the risk of channeling • ensures more oils are transferred into the cup
• forms a good crema on the espresso shot
• enhances baristas' skills and helps them work with all types of coff ee
T e coff ee-making process is
subject to many variables, from the circumstances in which the bean is grown and harvested to roasting, grinding and brewing. Using a Rancilio professional espresso machine such as the RS1 provides control, resulting in stability and precision in the cup. However, a machine does not smile when handing the coff ee to the customer. Nothing can replace the importance of human relationships. As González says: “If I’m drinking an espresso prepared with a specialty coff ee, I want the barista to explain to me what I can expect in the cup – introduce me to the specialty espresso.”
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