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Boardwalk :: Forum List Espresso in General Entry level < 400 dollars!
mackay
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Rancilio Audrey - 2006/07/14 21:13 I took my Rancilio Audrey from storage, and would like to start using it again. But I don't have any instructions manual. Has anyone got any info on this machine ?
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dave
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Re:Rancilio Audrey - 2006/07/15 12:53 Mackay,

Welcome to CoffeeCrew!

The Audrey is a pump-based, single-boiler espresso machine similar to the newer model Rancilio Silvia (other than in appearance). It was also known as the Rancilio Rialto.

I haven't found a manual for you (maybe Colin will scan his Silvia manual), but you will find oodles of information and suggestions about getting the best from single-boiler espresso machines, particularly the Silvia which is similar in design to your machine I believe.

WholeLatteLove has a series of short instructional videos (for the Silvia) here, which you might find useful:
http://www.wholelattelove.com/showVideos.cfm?itemID=39

You will also find lots to read here at Coffeecrew. Try the site search in the top left or the "Gear Reviews" section. The writeup on the Silvia is still pending, but much of what you will find is still applicable to your machine.


Some critical considerations:

- Your machine must be clean

- Use good water; avoid hard water which can accelerate scale buildup in the boiler

- Use very fresh coffee: this can only be obtained directly from a roaster (or by roasting your own). With the exception of a handful of stores that actually roast their own, anything found in a supermarket is too stale for making espresso. You want coffee that was roasted within the past week or two. When a "vacuum-packed" bag was opened and the "best before" date that might be printed on a bag of beans are absolutely meaningless. You need to know what day it was actually roasted.

- One of the hard realities of espresso machines is that, in addition to freshness, you need a very good quality grinder. You want to have your own grinder to be able to grind fresh for each espresso. The uneven grind produced by less expensive grinders will lead to quite noticeable defects in the cup (e.g., bitterness from uneven extraction, sourness from overly coarse coffee, lack of body and aromatics). Preground espresso in a can is both stale and too coarsely ground for your needs. If you do not have and do not wish to invest in a quality grinder at this time, it can be possible to get it ground at a local roaster or cafe if they have an excellent grinder, you can get it ground in small batches regularly, and you are willing to go through a lot of experimentation. Espresso made without fresh, well-ground coffee just isn't at all the same (it often isn't espresso).

- Ask lots of questions
- Be prepared to practice

Do let us know how you are making out, ask questions, and enjoy your machine!

Dave Dave is an Ottawa resident and Coffee Expert
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colin
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Re:Rancilio Audrey - 2006/07/15 22:08 Thanks dave! Well said. Colin is the Senior editor and creator of the CoffeeCrew.Com Website
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Boardwalk :: Forum List Espresso in General Entry level < 400 dollars!

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