Thinking of the plunge into a Rancilio Silvia

[floydpink]

Originally Posted by mosesbotbol

Nice. Make the grinder a priority, you're virtually dead in the water without it. The Silvia runs pretty steadily when it's calibrated, but it needs calibration almost every day or least a few times a week. Having pre-ground coffee can be hit or miss. You can always tamp harder...

Enjoy it. Get a quality tamp. Everyone has their little tips on making espresso as well, but that is a different thread.

True to all smaller machines. Temp is key, and keeping the portafilter in the grouphead to warm it and even flushing some hot water over the portafilter is never a bad idea. Not sure I agree with the daily calibration part and that would tend to scare me if I was waiting on my first machine to arrive.

The Silvia has a great brass boiler which blows away the aluminum ones in inferior models and down the road, the PID mod is a relatively inexpensive mod that's worth looking at IF you are having temp issues. It's described here:
http://hubpages.com/hub/Modifying_Miss_Silvia

I learned these tips on my old Gaggia, which was finicky, and probably pushed me into an E61 heat exchange model which eliminated those problems but put me in the hole a couple grande, which isn't what I ever wanted.

The owner's manual says 15 minute warmup, but I'd go at least 20.

This is a great little video on temp surfing, which can also be a huge help.
http://www.youtube.com/watch?v=N7Bn5...eature=related

Another thing that can not be understated is the importance of tamping. Gail from Seattle Coffee Gear demonstrates it quite well in this video I feel.

http://www.youtube.com/watch?v=KRsEF...eature=channel

[mosesbotbol]

Originally Posted by floydpink

True to all smaller machines. Temp is key, and keeping the portafilter in the grouphead to warm it and even flushing some hot water over the portafilter is never a bad idea. Not sure I agree with the daily calibration part and that would tend to scare me if I was waiting on my first machine to arrive.

Daily or weekly calibration also has to do with humidity or barometric pressure. Both the coffee and machine are in flux to a degree. How many times have you had to adjust your grind or tamp when you just had extra ground coffee from the day before? Pretty regularly I bet.

[floydpink]

hmmm, I can't remember ever having ground coffee from the day before.

If it is left in the grinder and I'm not using it within 20 minutes, it's going into the sink.

When you say the Silvia needs calibration every day, I am wondering if you mean the Rocky needs calibration every day.

Silvia= espresso machine
Rocky= Grinder


I'm not even sure what calibrating an espresso machine is, but am with a grinder.

My grind and tamp depend more on the particular bean and roast I am using than the humidity.

I use a Macap M4 with the worm drive and can say that since I have dialed in, 1/4 to 1/2 turn is the most my grinder moves.

I do occassionally time my double shots to ensure they fall in the 25-30 second pull time frame and then make minute adjustments based on the results.

Normally, I'm working through a 5 lb bag of beans I am roasting once a week and the adjustments are rare until I switch beans and roast.

[mosesbotbol]

Originally Posted by floydpink

hmmm, I can't remember ever having ground coffee from the day before.

If it is left in the grinder and I'm not using it within 20 minutes, it's going into the sink.

When you say the Silvia needs calibration every day, I am wondering if you mean the Rocky needs calibration every day.

Silvia= espresso machine
Rocky= Grinder

Essentially they are a pair (grinder and espresso machine). Since he has pre-ground coffee, all he can do is adjust the tamping or “machine”. So yes, I also mean grinder, but the grinder is in response to how the machine is working since we have a base adjustment we start off grinding from.

I try not to grind more than I need, but I am not tossing anything left over and I never put coffee grinds in the sink.

I don’t time my shots. If it comes out angel hair thick streams, it’s going to be on time. Having two thin even streams and puck that did not crack is what I look for.

[Blueface]

Let the games begin.
Now to read up on this pup and go pick up some distilled water.
Rocky should be here in 3 to 5 days.

[mosesbotbol]

Originally Posted by Blueface

Let the games begin.
Now to read up on this pup and go pick up some distilled water.
Rocky should be here in 3 to 5 days.

The distilled water is not necessary. You can descale the machine quarterly and you'll be fine. You will need the descaler and Cafizza coffee cleaner for the group head and handle. A good group brush is mandatory as well.

You'll be amazed how much water goes through the machine and how futile using bottled water becomes.

[floydpink]

Originally Posted by mosesbotbol

The distilled water is not necessary. You can descale the machine quarterly and you'll be fine. You will need the descaler and Cafizza coffee cleaner for the group head and handle. A good group brush is mandatory as well.

You'll be amazed how much water goes through the machine and how futile using bottled water becomes.

Man, I hate to be confrontational, but living in Florida, the tap water will eat up an espresso machine in very little time.

I've replaced just about every faucet and shower head in my house due to the scale buildup from the city water.

I've put a whole house water softener in recently and still wouldn't put tap water anywhere near my machine.

I've noticed a huge difference on my skin, clothes and spots on the shower, but not enough tolet water that comes through a limestone aquifier in Florida into the boiler and plumbing of my investment.

A gallon of drinking water is 75 cents and a very good investment considering the money spent on a good espresso machine.

But hey, that's just me.

There's people who drink the water here from the sink but again, that's there plumbing, not mine.

Congratulations on that shiny new machine Carlos and may it bring you many years of coffee bliss.

[Blueface]

Must take getting use to but not too thrilled right now.

I wait for the light to go off and if I run water through no portafilter, it comes out blazing hot.
I wait for the light to go off again and brew my coffee and the temperature is vastly cooler on the brew.

Also, perhaps being Cuban, use to strong brews, not impressed with the watery consistency of the coffee, without even making it to two thirds of the way of a small expresso cup.

Trying to get tech support to see what it is I am doing wrong.
You would think making espresso now for almost 40 years, I would know how to work this thing.

[Blueface]

Just learned how to temperature surf and seems to have helped.
I have such a buzz right now from so much coffee sampling.
My heart is racing.

[germantown rob]

Originally Posted by Blueface

Just learned how to temperature surf and seems to have helped.
I have such a buzz right now from so much coffee sampling.
My heart is racing.

LOL, I remember that well after I got my espresso machine! I did not sleep well for 2 weeks. Enjoy!