LONDON, UK – All espresso drinks, whether they be a short black, a macchiato, a flat white, a cappuccino, a café creme are built on the quality of the coffee extraction.
That’s why Rancilio invites at the London Coffee Festival 2017 (06 – 09 April / Old Truman Brewery / Brick Lane) on The Extraction LAB area, to investigate how to take the best shot with Rancilio technology and gourmet coffee.
Extraction is unarguably the most important aspect of the coffee brewing. Without it, you don’t even get a cup of espresso.
When you mix coffee and water, something starts happening. Water has the power to dissolve coffee’s flavors, but it needs help.
There is without a doubt, a huge emphasis placed on temperature in the brewing process of espresso.
So how exactly does temperature affect espresso and the brewing process? What is the final impact on the extraction of the coffee when brewed using temperature modulation?
At the London Coffee Festival 2017, Rancilio sets out to explore exactly how espresso extraction is affected by temperature variations.
On The Extraction LAB area, some roasters will test their special coffees with our Xcelsius system, the temperature profiling and stability technology that allows the particular aromatic characteristics of each individual coffee to be brought out for superb results in the cup.
Brewing on the Classe 11 Xcelsius machines:
Warbler & Wren
Beanhaus Cyprus Coffee Roasters
Stayed tuned for the full roaster schedule, coming soon.
The Extraction LAB – stand space CO2
