HELLO,THIS HAS NOTHING TO DO WITH THE RANCILIO.I RECENTLY REPLACED AN O RING ON THE BOILER FOR MY 8 YEAR OLD SAECO CLASSICO,AND NOW THE PORTAFILTER DOES NOT ENGAGE PROPERLY.I'M CLUELESS,ANY HELP WILL BE APPRECIATED.............THANK YOU
First of all, I'll just get it out there.. Typing in all capitals is like shouting. It is bad netiquette.
The only other people I know who use caps lock all the time are people who are disabled and use special input devices to put text into the computer, I can sympathize with them and I understand this limitation because I've supported them. If you are disabled, please let us know. Otherwise I apologize if I have offended you.
Second, It is also bad netiquette to try and roll up multiple questions into the single post if they're completely unrelated to the original post. It would make it easier for people to search for your issue and you'd be likely to get more help.
Third, If someone asks a question to you, you really should answer it. Two members have asked you questions relating to your issue and you haven't answered them. If you're not answering their posts, what's the point of even asking your question to start with? Nobody on the board can just magically guess what your problem is without any information.
Now, since I own a Silvia, I feel that I'm somewhat qualified to provide you with some answers.
If the machine has been left on for a while, it is normal for the sides and top of the machine do get quite hot to the touch, but they don't get so hot they burn me. Can you put your hands on the machine without getting burnt?
Next, I know that I can open the steam valve and nothing (Or very little) will come out of the steam wand if I've been letting it sit for a while. If your machine is stuck on the steam thermostat, the wand will produce steam with the steam switch off. If the machine is overheating, the safety thermostat will kick in and shut the whole machine down. Is this happening to you?
Probably a better thing to do is to demonstrate this to us in a video what exactly you are doing. You need fresh roasted beans to even start. You should be using a combination of dose and grind to get a shot which gets you about 2 fl.oz of coffee after about 18-25 seconds. Adjust your grind and your dose to taste.
BTW, You didn't mention that you are tamping. You ARE tamping your coffee down before you are starting your shot, right? The Silvia doesn't use pressurized baskets, but it does have a pod adapter kit that you can buy if you want to use that instead. Your Silvia should have come with a cheap plastic tamper, which you should be replacing with a proper 58 mm tamper.
Here's where you start.... Start with a grind setting on your Rocky which produces a fine powderish coffee, but is a little course. Use that as your baseline setting for your grinder. This is where you should start out. For my grinder, it's about the "12" setting, but yours may be a little different depending on how it was calibrated. Grind 16.0 grams of coffee, tamp down with 30 lbs of force (Use a bathroom scale to find out how hard that is) and deliberately make a sink shot. You should get 2 fl.oz of coffee in about 10 seconds or less.
Then throw the shot away, move the grinder about 2 notches finer. Make another shot. Note to see if it takes longer. If it doesn't, establish that setting as your new baseline and keep going. Do this enough times and eventually you will make a choker. (ie. Nothing comes out, or very little comes out.) If you can't make a choker, then your coffee is stale.
Now, back the grinder up 1 notch courser after you make your choker and try again using a 14.0 gram dose instead. If you get another choker, back the grinder up another notch courser and try again. Note how long it takes for you to make your shot. You should get a fast shot, but not a gusher. This will be drinkable if you like making lungo shots.
Then, once you are getting shots around the 15-18 second mark, bump up your dosage, from 14 to 15 then to 16 grams to slow down the rate of pour. If you have to go up to 17 grams to get a decent pour, go one notch finer and start back at 14 grams. You kind of have to play around with it until you find a combination which works.
With one particular set of beans I had, I started out with a 15.7 gram dose and near the end of the lifespan of the beans, I bumped up to a 16.1 gram dose to get the same rate of pour without having to change the grind settings.
Don't mess with the single basket just yet, focus on using the double basket first until you get the hang of how your grinder works and how the dosing affects your pour rate.
Get us video and SHOW us exactly what is going on. Give us information please! Detail your routine and write down how you are doing it so that we have a better idea of what is going on!
One other thing I should mention quickly, I'd like to break it into another post here...
The Rocky grinder has a bit of a limitation...
I've personally found that I get about two steps of adjustment where I have the right grind for espresso. (It is different with every supplier of beans I use.) The courser step requires a heavier dose and the finer step requires a lighter dose to get the same shot volume.
If I go outside of those steps, I either end up with a choker or a gusher.
Other grinders on the market are much more refined and either use lots of very small steps or they lack them completely. Those that use those grinders never have to adjust their dosage at all to get the shot they want. They can just adjust the grind rather than the dosage.
Some coffee geeks will tell you that certain coffees work well with a 14 gram dosage, while other coffees provide a better taste at a 16 gram dosage.
Since the Rocky has this stepped limitation, the Rocky dictates to you what that dose should be.
In other words, you can't dose 14/16 grams exactly and get a perfectly timed shot. (If you do, you are lucky!) Rather, you have to dose for "Whatever works" .. and if that happens to be 15.7 grams for the grind setting you are using, then so be it. Ideally, a double shot should be as close to 16 grams as possible. (Or 14 grams, depending on your tastes.)
Now, I'm horrendously off-topic and I'm going to stop here.
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