Classe 6 vs. Aurelia. - Barista Exchange2024-03-29T15:53:58Zhttps://www.baristaexchange.com/forum/topics/classe-6-vs-aurelia?id=1688216%3ATopic%3A1030342&feed=yes&xn_auth=nowell, i might skewed by the r…tag:www.baristaexchange.com,2011-04-12:1688216:Comment:10866142011-04-12T00:35:37.665ZMatias Zeledonhttps://www.baristaexchange.com/profile/MatiasZeledon
<p>well, i might skewed by the rancilio prices in Costa Rica. The Epoca is half of the cost of the Class 6 here, but if they were close in price, i will definitely take the Class 6. Actually, my class 6 was a special order. </p>
<p>And yes, a lot of the Epoca is plastic, but i have used my Epoca non stop for almost 4 years now and it is in good shape. Nothing broken so far.</p>
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<p>I would really like to see how many shots you consider restaurant/church cafe, i think it is…</p>
<p>well, i might skewed by the rancilio prices in Costa Rica. The Epoca is half of the cost of the Class 6 here, but if they were close in price, i will definitely take the Class 6. Actually, my class 6 was a special order. </p>
<p>And yes, a lot of the Epoca is plastic, but i have used my Epoca non stop for almost 4 years now and it is in good shape. Nothing broken so far.</p>
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<p>I would really like to see how many shots you consider restaurant/church cafe, i think it is interesting for me to compare. There are days that i can easily do 200 shots, sometimes a dozen in a matter of minutes, and there might be hours where there is nothing.</p> OK, I'm going to have to disa…tag:www.baristaexchange.com,2011-04-12:1688216:Comment:10866822011-04-12T00:02:06.434ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>OK, I'm going to have to disagree with you there, Matias. As much as I support Rancilio and have recommended their machines to customers, I would not recommend the Epoca at all. It is meant to be a low-cost, entry-level machine... and to achieve that it is made mostly of ABS plastic. The bottom tray, side panels, and control panel are all plastic, and will wear, fade, stain, and break over time. I've worked on several that have been in the field for several years, and though many of their…</p>
<p>OK, I'm going to have to disagree with you there, Matias. As much as I support Rancilio and have recommended their machines to customers, I would not recommend the Epoca at all. It is meant to be a low-cost, entry-level machine... and to achieve that it is made mostly of ABS plastic. The bottom tray, side panels, and control panel are all plastic, and will wear, fade, stain, and break over time. I've worked on several that have been in the field for several years, and though many of their internal components are shared with the rest of the lineup, they just don't seem to hold up as well as their better-made brethren.</p>
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<p>They might be ok for a lower-volume environment, like a church cafe or a restaurant, but considering how close they are to the Classe 6 in price, there is no valid reason to choose the Epoca for a coffee shop. The Classe 6 is just that much better, and still an outstanding value.</p> Just got a hold of this discu…tag:www.baristaexchange.com,2011-04-11:1688216:Comment:10865632011-04-11T19:46:27.565ZMatias Zeledonhttps://www.baristaexchange.com/profile/MatiasZeledon
<p>Just got a hold of this discussion and, if not too late, let me contribute.</p>
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<p>I have only had RANCILIO machines, an Epoca that i still use and a three group class 6 that i bought for a venture that went sour, i used it 5 months. Both are manual.</p>
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<p>I can tell you that the Class 6 is a rolls royce compared to the Epoca and they are both workhorses. The Class 6 works very silently if that is an issue with you. The first time i operated it I thought i was not on,…</p>
<p>Just got a hold of this discussion and, if not too late, let me contribute.</p>
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<p>I have only had RANCILIO machines, an Epoca that i still use and a three group class 6 that i bought for a venture that went sour, i used it 5 months. Both are manual.</p>
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<p>I can tell you that the Class 6 is a rolls royce compared to the Epoca and they are both workhorses. The Class 6 works very silently if that is an issue with you. The first time i operated it I thought i was not on, that is how smoothly it runs. But dont think the Epoca is bad, is just that the Class 6 is a much finer machine.</p>
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<p>My biz gets a lot of customers in groups, tour buses, so there are times where i have to literally make dozens of espressos in a matter of minutes and they both respond well. if i have a budget constraint, i will go for the Epoca, the Class 6 would be a luxury, specially in a small town where you say people are not very sophisticated about coffee.</p>
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<p>Both Rancilio machines will give you great extraction and frothing if you need to do both simultaneously. i am very happy with the brand.</p> So this is the tip that I was…tag:www.baristaexchange.com,2011-04-01:1688216:Comment:10804682011-04-01T02:35:01.984ZBradyhttps://www.baristaexchange.com/profile/Brady
So <a href="http://www.espressoparts.com/F_134_SN8" target="_blank">this</a> is the tip that I was referring to, as presented by our friends at Espresso Parts. Since they are catalog parts, any Nuova Simonelli dealer or service tech can obtain these tips. Will post the part number when I find it.<br/><br/>An approach that might make sense would be to swap out the tip on one wand so that you can keep full speed with the other.<br/><br/>Hope this helps.
So <a href="http://www.espressoparts.com/F_134_SN8" target="_blank">this</a> is the tip that I was referring to, as presented by our friends at Espresso Parts. Since they are catalog parts, any Nuova Simonelli dealer or service tech can obtain these tips. Will post the part number when I find it.<br/><br/>An approach that might make sense would be to swap out the tip on one wand so that you can keep full speed with the other.<br/><br/>Hope this helps. Msg me the details, Mr. Deale…tag:www.baristaexchange.com,2011-04-01:1688216:Comment:10804612011-04-01T01:15:22.518ZR. Justin Shepherdhttps://www.baristaexchange.com/profile/RJustinShepherd
Msg me the details, Mr. Dealer...<br></br><br></br><cite>Brady said:</cite><blockquote><div><p>Sounds like you're liking the machine. I'd love to have one on our bar right now too :).</p>
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<p>Hey, if you're interested, there are several other steam tips available for that wand. Options include a competition tip which is a little tighter pattern 4-hole one as well as a smaller diameter 4 hole one. I spec'd the latter for a customer that only did 10z and smaller drinks and they've been really…</p>
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Msg me the details, Mr. Dealer...<br/><br/><cite>Brady said:</cite><blockquote><div><p>Sounds like you're liking the machine. I'd love to have one on our bar right now too :).</p>
<p> </p>
<p>Hey, if you're interested, there are several other steam tips available for that wand. Options include a competition tip which is a little tighter pattern 4-hole one as well as a smaller diameter 4 hole one. I spec'd the latter for a customer that only did 10z and smaller drinks and they've been really happy with the extra time and control that it gives them. Let me know if this is something that interests you and we can talk about it.</p>
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<p>Congrats on getting a great machine!</p>
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</blockquote> Sounds like you're liking the…tag:www.baristaexchange.com,2011-04-01:1688216:Comment:10802462011-04-01T00:29:48.910ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Sounds like you're liking the machine. I'd love to have one on our bar right now too :).</p>
<p> </p>
<p>Hey, if you're interested, there are several other steam tips available for that wand. Options include a competition tip which is a little tighter pattern 4-hole one as well as a smaller diameter 4 hole one. I spec'd the latter for a customer that only did 10z and smaller drinks and they've been really happy with the extra time and control that it gives them. Let me know if this is…</p>
<p>Sounds like you're liking the machine. I'd love to have one on our bar right now too :).</p>
<p> </p>
<p>Hey, if you're interested, there are several other steam tips available for that wand. Options include a competition tip which is a little tighter pattern 4-hole one as well as a smaller diameter 4 hole one. I spec'd the latter for a customer that only did 10z and smaller drinks and they've been really happy with the extra time and control that it gives them. Let me know if this is something that interests you and we can talk about it.</p>
<p> </p>
<p>Congrats on getting a great machine!</p> Last update: Have had the Aur…tag:www.baristaexchange.com,2011-03-31:1688216:Comment:10792302011-03-31T13:09:44.352ZR. Justin Shepherdhttps://www.baristaexchange.com/profile/RJustinShepherd
<p>Last update: Have had the Aurelia installed and in use for a full week now, and I really love this machine, for a lot of reasons... not to say I wouldn't love a Strada or Synesso more (who knows?), but for high volume and consistency between baristas, this is night and day compared to the Astoria SAE-2 we'd been using for years. </p>
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<p>Steam action is just fantastic; the levers are so intuitive and the power/angle/etc all seem just about perfect. If you're steaming for a 16 or…</p>
<p>Last update: Have had the Aurelia installed and in use for a full week now, and I really love this machine, for a lot of reasons... not to say I wouldn't love a Strada or Synesso more (who knows?), but for high volume and consistency between baristas, this is night and day compared to the Astoria SAE-2 we'd been using for years. </p>
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<p>Steam action is just fantastic; the levers are so intuitive and the power/angle/etc all seem just about perfect. If you're steaming for a 16 or 20-ounce drink, you really almost can't go wrong. 12-ounce drinks are tougher, but still the quality is way above what I'd explained at the very top of this thread. </p>
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<p>Shot quality is great, too, though I may someday regret not paying the extra money for a version with easily adjustable parameters via a front panel. However, temp stability seems very solid. </p>
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<p>Overall though, why I'm loving this machine is in the ergonomics and generally well-thought-out design. Wands fit under the overhang with ease, buttons are easy to find and push, and with exposed groupheads and an otherwise squared profile in that area, it's really easy to keep clean. Automatic backflush, which was sort of a bonus, is a huge time-saver and also reassuring as an owner with various baristas backflushing nightly. And all the tech stuff that creates headaches — pressurestat, valves, etc. — are easily accessible either in the grouphead area or under the drip tray. </p>
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<p>Cons? Drip tray is way too shallow. (The drip "sink" underneath, however is huge!) Boiler pressure and pump meters aren't marked well at all, which makes setting an exact pressure sort of a guessing game. And the wordsmith in me sort of hates the "Espresso Made in Italy" label on the top of the working side, because... well, I'm making espresso and I'm not in Italy. (And the font is pretty cheesy.)</p>
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<p>Might not be a purist's machine, either in looks or in some of the added features. But it does what it's supposed to and allows a busy barista to do what he/she is supposed to, too, with minimal hassle. </p> Hi guys. If you don't mind, I…tag:www.baristaexchange.com,2011-03-21:1688216:Comment:10619942011-03-21T23:53:47.600ZBradyhttps://www.baristaexchange.com/profile/Brady
Hi guys. If you don't mind, I'm going to split this tangent off into a new thread. The discussion of the merits of volumetric dosing seems like a good discussion, but doesn't really relate much to OP. Please conduct all further discussion on this topic on the new thread. After I've created it, I'll delete the above replies to avoid confusion. Thanks!
Hi guys. If you don't mind, I'm going to split this tangent off into a new thread. The discussion of the merits of volumetric dosing seems like a good discussion, but doesn't really relate much to OP. Please conduct all further discussion on this topic on the new thread. After I've created it, I'll delete the above replies to avoid confusion. Thanks! Consistent shots require cons…tag:www.baristaexchange.com,2011-03-21:1688216:Comment:10622322011-03-21T22:44:42.250ZKeaton Ritchiehttps://www.baristaexchange.com/profile/Keatonitchie
<p>Consistent shots require consistent(ly good) dosing, distribution and quantities of water. Crema volume varies shot to shot- which is why there was so much chatter about putting scales in drip trays not so long ago. Volumetric buttons will deliver a consistent amount of water resulting in consistent shot weights (assuming the other factors are constant which, if you're doing your job as the barista, they should be).</p>
<p>What harm can be done to your quality by using volumetric dosing? </p>
<p>Consistent shots require consistent(ly good) dosing, distribution and quantities of water. Crema volume varies shot to shot- which is why there was so much chatter about putting scales in drip trays not so long ago. Volumetric buttons will deliver a consistent amount of water resulting in consistent shot weights (assuming the other factors are constant which, if you're doing your job as the barista, they should be).</p>
<p>What harm can be done to your quality by using volumetric dosing? </p> I have volumetric dosing on m…tag:www.baristaexchange.com,2011-03-21:1688216:Comment:10615532011-03-21T17:02:17.063ZShadowhttps://www.baristaexchange.com/profile/Shadow
I have volumetric dosing on my Aurelia, but still extract all shots manually. IMO unless all variables are extremely consistent, volumetric dosing should be avoided for optimal results.
I have volumetric dosing on my Aurelia, but still extract all shots manually. IMO unless all variables are extremely consistent, volumetric dosing should be avoided for optimal results.