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Espresso: Latte Art and Etching
Rancilio Silvia wand on my Gaggia Classic
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Discussions > Espresso > Latte Art > Rancilio Silvia...  
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globetrotter
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Joined: 19 Sep 2013
Posts: 6
Location: San Diego
Expertise: I love coffee

Posted Thu Sep 19, 2013, 6:42am
Subject: Rancilio Silvia wand on my Gaggia Classic
 

I've been trying to get the perfect microfoam since I started a few months ago and still can't quite get it down. Many people said the Rancilio Silvia wand was much better than the plastic Gaggia Classic for frothing and foam, so I "upgraded" and not very impressed. I got thicker and denser foam on the Gaggia than I can get now. On my Rancilio wand, bt the time the milk gets hot, I only have a small layer of microfoam on the top, and all the rest is hot milk. I've watched so many tutorials and I can't do it like they do in the videos where they have the whole pitcher the same consistency. I think the more holes in the tip the better. The Rancilio only has one hole, whereas the Gaggia has about 4, so it really whips it up good. The Rancilio has a lot more pressure, but it doesn't get whipped up as well for me. I'm temped to switch back to my stock steam wand. Any tips?
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D4F
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Joined: 15 Mar 2012
Posts: 2,026
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Thu Sep 19, 2013, 8:23am
Subject: Re: Rancilio Silvia wand on my Gaggia Classic
 

Globetrotter, welcome to CG.

I found these 2 threads helpful after the switch.

http://silviaschool.com/node/9

Click Here (www.home-barista.com)

Start with cold milk.  Try 10 - 15 minutes in the freezer before you start.  try a couple different fat contents and different brands.  You can practice on water with a couple drops of dish soap.  The Rancilio wand was definitely different to use and you have to relearn, start over.

 
D4F also at
http://www.gaggiausersgroup.com/
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emradguy
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emradguy
Joined: 31 Mar 2011
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Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4, Pharos,...
Drip: Espro presses; Aeropress
Roaster: H-B "List of Favorites"
Posted Thu Sep 19, 2013, 8:33am
Subject: Re: Rancilio Silvia wand on my Gaggia Classic
 

Once you get your technique down, you can do baby steps towards just taking milk out of your fridge and then pouring it into your room temp pitcher.  First, though, you need to get your technique down, and the extra chilling will give you more time to interact with the milk.  As Fred says, practicing with soap and water helps and is really cheap.

For sure, you will eventually get it if you keep at it...and once you do, you won't look back (or at least if you look back, you'll be glad to see how far you've progressed).

When I took my barista training class at Klatch Roasting, Heather Perry told us to get the vortex going as soon as possible, and then introduce air in tiny whispers (rather than the chugga-chugga a lot of other people talk about).  

Hang in there!  It's tough to learn, but well worth the effort.

Another option is to find a local barista who might be willing to come to your home and help you.  I hear that offers of food and/or alcohol help entice them...but you could alternatively offer them money.

 
.
Always remember the most important thing is what ends up in your cup!
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gophishin
Senior Member


Joined: 1 Mar 2013
Posts: 67
Location: Phoenix, AZ
Expertise: I love coffee

Espresso: ecm technika iv profi
Grinder: baratza vario
Drip: bonavita immersion dripper
Posted Thu Sep 19, 2013, 9:20am
Subject: Re: Rancilio Silvia wand on my Gaggia Classic
 

In addition to what everyone has already said, I found this video pretty helpful:  click here

I have the same setup, and it takes some practice, but it will eventually click.  I personally find I get a more consistent microfoam throughout if I keep the pitcher tilted creating a vortex during the entire process and introduce air (the cha or kissing sound) until about 100*F and then submerge the wand a little deeper to create consistency.  I say that echoing emradguy, because I found I got too much hard foam that had trouble incorporating with the rest of the milk when I got to the vortex phase using the silivaschool technique.
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globetrotter
Senior Member


Joined: 19 Sep 2013
Posts: 6
Location: San Diego
Expertise: I love coffee

Posted Thu Sep 19, 2013, 11:39am
Subject: Re: Rancilio Silvia wand on my Gaggia Classic
 

Thanks for the input everyone. I'll try practicing with soap and water too.
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gophishin
Senior Member


Joined: 1 Mar 2013
Posts: 67
Location: Phoenix, AZ
Expertise: I love coffee

Espresso: ecm technika iv profi
Grinder: baratza vario
Drip: bonavita immersion dripper
Posted Thu Sep 19, 2013, 11:56am
Subject: Re: Rancilio Silvia wand on my Gaggia Classic
 

don't know if you've seen this, but here's a video that shows how to practice with soap and water
home barista
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