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Crema Gods Help Me ... a Rancilio Silvia Mystery.
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Discussions > Espresso > Q and A > Crema Gods Help...  
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,927
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600+, CO/UFO combo
Posted Fri Mar 8, 2013, 2:31pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

ZimZim Said:

I have a V3 and wonder: why don't you grind finer? That would slow the pull and hopefully extract more of the flavor. I wrestle with grinds as my Baratza Virtuoso is barely able to keep up, using a 0 setting.  I borrowed a friend's OE Pharos grinder (Titan burrs, etc) and was surprised what the Silvia can do with good grinds done more finely than my Baratza can accomplish.

I have to agree about the freshness of the beans, but I'm not as fanatical as some here.  I used to by Lavaza and generally liked it.  But the older the beans, the less taste and more acidity.  I recently switched to small roaster in Wisconsin, and the taste is much better.  Now that could be b/c roast is w/in 5 days of arrival, or because beans are just better tasting (and more expensive!).

Posted February 21, 2013 link

Your Virtuoso is a nice grinder, but not nearly as good as the newer Preciso, which IS a BETTER espresso grinder, and all purpose.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,927
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600+, CO/UFO combo
Posted Fri Mar 8, 2013, 2:31pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

takeshi Said:

...and, if you really need another opinion, your beans are stale.  Find a local roaster and you'll see immediate and drastic improvement.

Posted February 21, 2013 link

+1

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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IMAWriter
Senior Member
IMAWriter
Joined: 4 Jul 2002
Posts: 5,927
Location: Brentwood, TN
Expertise: I live coffee

Espresso: Bezzera Strega
Grinder: Forte, OE Pharos,...
Vac Pot: Adcraft SS, Yama 8 cup
Drip: Brazen, Kalita, Chemex,...
Roaster: Behmor 1600+, CO/UFO combo
Posted Fri Mar 8, 2013, 2:35pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

Mallory67 Said:

Ok .. First let me thank all the gurus out there are provided advice ... it was all good advice.

I am now pulling shots like a champ after doing the following:

- Upgraded to the  La Marzocco Double Portafilter Basket ($7)
- Got the new flat screen kit from pidsilvia.com ($20)
- Replaced the grinder with Baratza (my old grinder was not grinding fine at a setting of "4" ... and I could not choke it out even at a setting of "1").  Baratza had amazing support.

And of course ... some really fresh locally roasted coffee (as you all suggested).
Got some great stuff from Dilworth Coffee here in town and from Counter Culture Coffee upstate.

I am now using only about 14-16g of coffee for a double shot ... and I don't have to tamp very hard.
Getting wonderful results and superb crema ...

Thanks to everyone who responded ... just a fantastic set of advice.
And hopefully this thread will help out other newbies like myself.

Posted March 8, 2013 link

Excellent.
This thread WOULD help other noobs, IF they would take 5 minutes and use the SEARCH function.
Thanks for keeping an open mind. You'd be surprised how many new folks (and some experienced folks) don't.
I learn something nearly every day here, on HB, etc.

 
Rob J (LMWDP #187)
My Music Production web site:
www.robertjason.com
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ap8888
Senior Member


Joined: 26 Mar 2013
Posts: 6
Location: Ontario
Expertise: I love coffee

Posted Fri Mar 29, 2013, 8:43pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

Mallory67 Said:

Ok .. First let me thank all the gurus out there are provided advice ... it was all good advice.

I am now pulling shots like a champ after doing the following:

- Upgraded to the  La Marzocco Double Portafilter Basket ($7)
- Got the new flat screen kit from pidsilvia.com ($20)
- Replaced the grinder with Baratza (my old grinder was not grinding fine at a setting of "4" ... and I could not choke it out even at a setting of "1").  Baratza had amazing support.

And of course ... some really fresh locally roasted coffee (as you all suggested).
Got some great stuff from Dilworth Coffee here in town and from Counter Culture Coffee upstate.

I am now using only about 14-16g of coffee for a double shot ... and I don't have to tamp very hard.
Getting wonderful results and superb crema ...

Thanks to everyone who responded ... just a fantastic set of advice.
And hopefully this thread will help out other newbies like myself.

Posted March 8, 2013 link

I'm glad to hear everything worked out. The essential ingredient it seems is fresh beans.

But I still have a mystery of my own related to this topic. I can use the SAME identical ground (ground from a sealed bag of beans, unknown roast date) on my brand new Rocket Cellini and my old Saeco Veneto and actually get plenty more crema on my old little Saeco. Why is this?
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D4F
Senior Member


Joined: 15 Mar 2012
Posts: 2,026
Location: USA
Expertise: I like coffee

Espresso: Gaggia Classic PID
Grinder: Baratza Forte-AP
Posted Fri Mar 29, 2013, 9:04pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

ap8888 Said:

But I still have a mystery of my own related to this topic. I can use the SAME identical ground (ground from a sealed bag of beans, unknown roast date) on my brand new Rocket Cellini and my old Saeco Veneto and actually get plenty more crema on my old little Saeco. Why is this?

Posted March 29, 2013 link

Just a guess, Pressurized PF, unless you replaced it.

Click Here (coffeegeek.com)

Pressurized can make "crema" out of stones.  If you are unpressurized, I am not so sure.

 
D4F also at
http://www.gaggiausersgroup.com/
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ap8888
Senior Member


Joined: 26 Mar 2013
Posts: 6
Location: Ontario
Expertise: I love coffee

Posted Fri Mar 29, 2013, 9:11pm
Subject: Re: Crema Gods Help Me ... a Rancilio Silvia Mystery.
 

D4F Said:

Just a guess, Pressurized PF, unless you replaced it.

Click Here (coffeegeek.com)

Pressurized can make "crema" out of stones.  If you are unpressurized, I am not so sure.

Posted March 29, 2013 link

Brilliant -- got it now.

Thank you!
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