We are looking at the Rancilio Classe 9 for our cafe.  I have played on some Rancilio equipment in the past and have been generally impressed with the machine.  

 

I have one concern: How does the c-lever work for you?  Anyone with other Rancilio models have concerns with the c-lever?  Does the steam react well?  Issues with sputtering?

 

Thanks in advance,

 

Mike

 

http://youtu.be/eBP9dhYDF-Y

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I personally really like the C-Lever, although we do not use one ourselves. 

I do not like, however, the i-Steam and you-Steam (u-steam?) wand options Rancilio has.  Perhaps they would work in a drive-through type environment, but they do not do well for making nice compact microfoam (at least with my experience). 

 

I am headed to bed, but will chime in more tomorrow. 

The i-steam and you-steam are not in the picture... Latte art is the expectation at the shop.  I am primarily concerned with the residual steam coming from the steam wand after the handle is turned to the off position...

 

Thanks for the reply Keith.

Compared to a knob (such as a LM Linea), the c-lever has a much quicker response time. 

There will likely be a bit of residual steam from any wand system as the holes in the tip are the smallest part of the system and thus are the flow-rate-limiting step in the system and (by design) cause back pressure.  This back pressure can be a cause of residual steam. That said, I don't think the c-lever has a detrimental volume of residual steam.

 

Anyone use this on a daily basis and want to chime in?

I have no experience with Rancilio machines, but do use a NS Aurelia daily that has lever activated steam valves. I prefer them over knobs any day and there is no residual steam once the lever is released. It stops instantaneous.

The Clever valve body and movement are nearly identical to the traditional valve. The only difference is in the very tip of the stem - the Clever has a pin and cam in place of the traditional knob's brass thread. In fact I believe it is a field-retrofittable option. It works quite well.

 

I've only seen them continue to allow steam to flow when the valve was older and sticking. When that happens, they just need to be rebuilt. All of their steam valves rely on spring force to close the valve - similar to La Marzocco and Nuova Simonelli valves, but they are pretty stiff springs so typically work very well for 3+ years. No difference here between traditional knob and Clever.

 

One other interesting thing - all Rancilio steam valves now have vacuum breakers to eliminate milk being drawn up into the wand. I believe this also reduces condensation inside the wand.

 

Hope that helps.

Very helpful.. Thanks all.  

 

We picked up the machine on Thursday.  Check out Jason and Garrett unboxing:

http://www.baristaexchange.com/forum/topics/rancilio-class-9-unboxi...

 

It is a beautiful machine with a very modern but sleek body, all stainless steel and aluminum.

 

The c-lever is very responsive.. Much like NS levers.  There is a bit of residual steam after the valve is closed... More so than some others.  But, it is easily managed.  The first cap Thursday night turned out nicely and after a couple of hours this morning I was a believer.

 

More to come as we settle into it.

 

Thanks again for the feedback!

 

Brady said:

The Clever valve body and movement are nearly identical to the traditional valve. The only difference is in the very tip of the stem - the Clever has a pin and cam in place of the traditional knob's brass thread. In fact I believe it is a field-retrofittable option. It works quite well.

 

I've only seen them continue to allow steam to flow when the valve was older and sticking. When that happens, they just need to be rebuilt. All of their steam valves rely on spring force to close the valve - similar to La Marzocco and Nuova Simonelli valves, but they are pretty stiff springs so typically work very well for 3+ years. No difference here between traditional knob and Clever.

 

One other interesting thing - all Rancilio steam valves now have vacuum breakers to eliminate milk being drawn up into the wand. I believe this also reduces condensation inside the wand.

 

Hope that helps.

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