The Kryo Elite is the latest addition to the Rancilio range of grinders. It has all the impressive feautures of the Kryo 65 OD and then some.
Unique Features of the Kryo Elite.
Grind Adjustment & Grind Speed Micrometric grind adjustment is with a side mounted knob with a pull out function to avoid accidental adjustment. Grind adjustments are displayed on the display.
Grind speed has been increased to 4.5g/s vs the Kryo Evo's 3.5g/s
SAS: Smart adjusting system Based on the parameters set by the technician during installation, Kryo Elite 65 OD automatically regulates the grinding time whenever the grain size is changed, thus always guaranteeing the same dose.
User Interface The notification bar tells you when it is necessary to calibrate the machine, replace the grinders, or refill the coffee hopper.
Lights and screensaver The lights (near the coffee chute and portafilter) can be turned on or off from the menu and the screensaver can be set to turn on after two minutes of inactivity.
Cleaning the coffee outlet Rotate the front cover to access the coffee outlet for cleaning.
Extended Burr LifeThe Elite has upgraded burrs that will last between 1000 & 1500kg (The Kryo 65 EVO burrs will last upto 600kg's)
Features shared with the Std Kryo 65 OD
Die-cast aluminium fins . Thanks to its high heat conductivity, aluminium extracts and rapidly dissipates the heat generated by the movement of the burrs. Moreover, the low position of the motor with respect to the grinding zone reduces the risk of coffee overheating. Various lab tests have shown that the grinding chamber cooling system designed by Rancilio LAB significantly reduces traditional dosing grinder operating temperatures, thus preserving the aromatic profile of freshly ground coffee
Large 1.3kg hopper,
Hands-free porta-filter holder
Grind counters including an alarm indicating that burr replacement is required.
If you think you have been making a mean cuppa using your machine, think again. What was a good cup before, is now a professional brew. Well worth it if you are trying to hone your skills as a barista. It was good to get some of the theory in from the plant, to the brew. Understanding what is happening with your machine and the beans helped me to understand the process better and seeing how to create an arty tulip from the frothed milk has also showed me what I was doing wrong. Certainly something to experience.
