Description

Rancilio Classe 11 Xcelsius

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We projected Classe 11 with a unique aim: to open a new chapter in the history of high quality espresso. A simple, fast and intuitive technology that will become the new benchmark in the sector.

THE TOUCH PANEL
MAXIMUM TECHNOLOGY, TOTAL SIMPLICITY

Classe 11 achieves perfect intuition that develops from an intense and memorable relationship. The difference compared to other machines is immediately evident because Classe 11 redefines the chemistry between man and technology, revolutionising coffeedrinking with touchscreen technology. This was Rancilio’s business idea: to equip its coffee machine with the world’s most widely used technology and thus develop the familiarity that only a common language can provide. A machine you can navigate using quick and simple menus, just like a smart phone, and a lexicon of instantly recognisable icons, with a display that provides real time feedback on what the machine is doing. With these features and this revolutionary charisma, Classe 11 is a coffee machine that brings out all the qualities of the espresso virtuoso because Classe 11 is a machine that speaks for itself.

BARISTAS AND
THEIR KNOW-HOW

Every barista has their own background of experience and teachers. Classe 11 is specifically designed for baristas to make the most of their technical and cultural know-how. Making a technology easy and accessible means exactly that: simplifying all routine operations to make room for creativity. Making a good quality espresso requires a profound knowledge of coffee: Classe 11 is a tool designed to express this knowledge to the full.

XCELSIUS
TEMPERATURE PROFILING

But what exactly is Xcelsius?
Xcelsius is a technology designed to enhance the sensory properties of any blend of coffee, acting dynamically on the water temperature during the 25-30 second brewing process: increasing or decreasing this temperature by up to 5°C (9°F) allows changes to be achieved in the specific characteristics of the espresso coffee brewed and therefore significant improvements to be made in the quality of the product in the cup.
This is what we have defined as PROFILING. By acting on these parameters, the water-soluble substances of ground coffee are extracted as required by the barista, who can achieve a range of different results in terms of density, viscosity, sweetness, flavour and many other aspects.

TECHNICAL INFORMATION: