We recently experimented with single origin coffees to determine what effect the Xcelsius technology had on each of them. We spent the day with Brian Frain, in the Rancilio Group North America LAB, where we dialed in the perfect temperature profiles for three distinctive single origin coffees. The results were amazing and they highlighted the unique abilities of the Xcelsius technology.
Brian brought several single origin coffees to the Rancilio Group North America LAB and we determined which three were most different from each other, to best highlight the range of the Xcelsius technology. We settled on single origin coffees from Sumatra, Kenya and an Ecuador. We started by dialing in the grind using a consistent temperature or flat line profile and then adjusted the profiles up and down to find each coffee’s best Xcelsius temperature profile.
The Kenya Nyeri India-Ini brewed best on an Xcelsius flat line profile of200°F. This final result was somewhat surprising at first, as we thought for sure it would brew best on down profile. However, when we brewed it using a down profile the finish was weak and the brightness or tartness in the beginning of the shot was overpowering. Using an up profile on this coffee accented the bright lemon lime and red grapefruit notes too much and the tartness of the shot was overwhelming. This particular Kenyan coffee is complex, clean and balanced; to maintain this balance it was found that a consistent controlled even temperature of 200°F was best to maintain this complexity.
We also brewed an Ecuador Finca Campo Allegre Café 1600 Direct Trade. Its best Xcelsius profile was a down profile starting at 203°F and finishing at 199°F. By brewing the coffee on a downward brewing curve we were able to bring out sweet notes of bakers chocolate, caramel, nutty walnut, and a slight hint of tart red grapefruit notes. When we brewed this coffee on a flat line or consistent temperature profile it lacked the caramel and chocolate notes and finished too tart. On the up profile the shot was very tart, like sucking directly on a lemon or lime and it we picked up notes of walnut shell or an over ripe nuttiness. By brewing it on a downward brewing curving we were able to balance the flavor notes of the shot.
The surprise of the day was the Sumatra Sidikalang Tabu Jamu. Known for their earthy Herbaceous sometimes overpowering tobacco notes this coffee from Sumatra was amazing was sweet, clean and had no heavy aftertaste when brewed on an up profile. Again we were certain this coffee would brew best on a downward profile but after dialing it, the downward profile was almost undrinkable. In addition, the flat temperature profile lacked complexity and the after taste was very unpleasant. The up Xcelsius profile starting at 197°F and finishing at 201°F this coffee was incredible. It had a rich complexity; the up profile highlighted sweet notes of walnut and caramel while balancing the earthy herbaceous notes for a complex shot with a smooth aftertaste.
This tasting experiment only solidified the Xcelsius as a technology that is proven to bring out the best in any coffee from any region.