Posted Tue May 1, 2012, 7:07am Subject: Re: Rancilio sadness - extraction way too fast
Please note: I dont have a grinder, and have been purchasing pre-ground until I do. So far I have tried two different brands.
Doesn't matter. It won't change. No grinder=no espresso.. not a rule, but a VERY safe bet even when playing against the house. If it is a new Silvia you would be better off using the pod option for now rather then using pre-ground (Do they come with a pod option? I seem to remeber that they do.). Was the Silvia new or used? How old is it if used?
So I just spent the last 30 minutes trying to pull a shot with 6 attempts.
One attempt every five minutes. There are quicker ways to get rid of stale coffee.
In 24 seconds, I am getting approximately 100mls of coffee.. finishing very very blond. What I would consider too blond happens at around 15 -16 seconds.
Every forum has a search function. You could easily have learned that a double should be about 60mls, and that your flow is WAY too fast. How to adjust the rate of extraction? Grind finer. How do you grind finer? Adjust the grinder. How to adjust the grinder? Read the instructions that came with the grinder. Where is the grinder? Ahhh HAAA!
I can appreciate that this might be hindered by the grinds, that granted are not fresh... but 100mls?
Not might. There is no "might be" about it.
Do you think there is something wrong with my pressure?
I would have thought I would get a slightly poor extraction, but not this bad.
You were very wrong thinking that.
Any advice, appreciated.
Still think so???
This is your first post, but it is clear you have done little reading on the subject. So once again I offer that the espresso machine is an accessory to the grinder. A basic espresso machine can make drinkable beverages when paired to a quality grinder. An excellent espresso machine (costing three times what a Silvia does) will make sludge when paired with a low-end grinder.
Pre-ground coffee is, in terms of espresso, stale. Once ground, coffee is best used in ten to fifteen minutes. The smell in the air when you grind coffee, that aroma, is flavor escaping. Once ground and exposed to the air, coffee begins to go through an accelerated staling process. But beyond any effect that has on the flavor (depending on what there was to begin with), once ground, it is not possible to regrind. Even on a basic grinder like a Rocky, one step = approximately 0.001" of adjustment in burr separation and that can make a different of as much as seven seconds of extraction time.
This time, before going out and spending money, ASK about grinders AFTER doing some research. Start at www.baratza.com and work from there.
Also, are you located in Canada, Ohio, Texas, Alabama, New Jersey, Alabama, Georgia, Illinois, Bermuda, or Montana?
Posted Tue May 1, 2012, 11:23am Subject: Re: Rancilio sadness - extraction way too fast
I don't want to play jr. admin here, but there is (once again) a bit of a lesson here that might be picked up by other newbies in the future.
dirkpitt, this was your first post. We do not know you so we have no idea as to your experience, mainly because you did not introduce yourself. We have to assume a lot of things, but from the question you posed, we would logically assume that this is your first machine. We do not know if you have ever even drank a straight espresso before, what ground coffee you are using, if the Silvia was new or used, the dose you are using, are you using the single or double basket , how you distribute the coffee, whether you have a proper-fitting tamper, whether or not you are tamping at all, and so many other factors at which we have to guess.
The bad part is that, with your first post, we have to assume that you spent little time doing any research or searches here, and popping in are asking us one of (if not THE) most basic questions there are on virtually any coffee forum, which could have been found with various searches such as: do I need a grinder? pre-ground coffee Fast extractions How to slow my extraction
The total sum of that is there are people who perceive your genre of post as either a troll or, more often, as coming from someone who does not have the time to look for an answer on their own but is safe in assuming that others have the time to so so for them.
So, before I start coming across as a total *&!$, if you would like to learn more about curing problems making espresso at home, and get a better idea about the entire process, on my website www.EspressoMyEspresso.com, check out this article: 12 - EASY GUIDE TO BETTER ESPRESSO AT HOME. Something in the neighborhood of 14 typed pages of assistance, written if fairly plain language, aimed at helping folks in situations similar to yours. There is a LOT more on the site as well.
Posted Tue May 1, 2012, 1:15pm Subject: Re: Rancilio sadness - extraction way too fast
...if you would like to learn more about curing problems making espresso at home, and get a better idea about the entire process, on my website www.EspressoMyEspresso.com, check out this article: 12 - EASY GUIDE TO BETTER ESPRESSO AT HOME. Something in the neighborhood of 14 typed pages of assistance, written if fairly plain language, aimed at helping folks in situations similar to yours. There is a LOT more on the site as well.
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