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Help me with my Brew! Rancilio Silvia V3
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emradguy
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emradguy
Joined: 31 Mar 2011
Posts: 3,024
Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4 x2, VDD...
Drip: Espro presses; Aeropress
Roaster: H-B "List of Favorites"
Posted Wed Jun 12, 2013, 9:04am
Subject: Re: Help me with my Brew! Rancilio Silvia V3
 

Kavin Said:

With respect to the nickel test, the Silvia already has that pesky screw that digs into the center of the puck. Should I still use the nickel test? I feel as though it would dig too deep because of this.

Posted June 11, 2013 link

yeah, I would (in fact, I did when I had a Silvia), but I'd take into account that the nickel will leave a slightly deeper impression than without the screw.  You definitely don't want to screw leaving an impression in your puck, as it's thinner than a nickel, so if it is already, then you should strongly consider lowering your dose.  When you think about how the grounds/puck will expand when saturated with water, you'll understand how that can affect the flow if you overdose.

Regarding your microfoam, I completely agree you should stop stretching earlier and stop the roll earlier too. Whether you ditch the thermometer or not is up to you, but in either case you have to leave room for lag time of temp changes across the pitcher wall ("hand-on" technique) or up the thermometer probe.  I use the "hands-on" technique.  I stretch for only a few seconds then go to the sweet spot for a maximum vortex roll.  General rules to follow for "temp" are stretch until the pitcher wall no longer feels cold, but doesn't yet feel warm.  This is skin temperature, and is only about 85 degrees F or so.  Then you begin the roll and stop it when the pitcher wall feels hot.  I first learned "too hot to touch", but in my opinion that hot ruins the microfoam you just worked so hard to make.  So, I recommend that as soon as you would say it's hot, no longer warm, you stop it, then swirl the pitcher gently on the counter, knocking it firmly using a straight down motion if you have large bubbles on the surface, then swirl gently more until you're ready to pour.  You will have to modify slightly depending on your pitcher(s) as some have thicker walls than others.

Last thought on feothing...if you can post a video, it would help us a lot in helping you further.

 
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Always remember the most important thing is what ends up in your cup!
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calblacksmith
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calblacksmith
Joined: 25 Nov 2007
Posts: 7,722
Location: Riverside, Ca, U.S.A.
Expertise: I live coffee

Espresso: ECM Vene. A1, La Cimbali M32
Grinder: Azkoyen Capriccio, Major
Vac Pot: 40s era Silex
Drip: Msl. Com. brewers
Roaster: gave it a try, decided no
Posted Wed Jun 12, 2013, 1:36pm
Subject: Re: Help me with my Brew! Rancilio Silvia V3
 

Kavin Said:

With respect to my dosing/tamping/consistency, I over-dose the portafilter, brush the excess off with my finger so it is level, tamp, knock, tamp, spin, tamp lightly, and put it in the machine. I have been able to get the "2oz in 25 seconds" pretty consistently now, still not getting the crema I want though.

Posted June 11, 2013 link

Don't knock the PF, it helps to form channels that water follows, bad for espresso.
Get a scale to establish your dose, over filling and leveling back is not accurate enough to get a consistent dose and that affects the grind and the shot.

 
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Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!

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Ccup
Senior Member
Ccup
Joined: 13 Feb 2009
Posts: 166
Location: australia
Expertise: I live coffee

Espresso: rancilio silvia
Grinder: rancilio rocky
Drip: na
Roaster: Behmor 1600
Posted Wed Jun 12, 2013, 2:38pm
Subject: Re: Help me with my Brew! Rancilio Silvia V3
 

Hey! Trial and error keep going with it. Grind should be fine like powder. Shot should ooze like honey! It should be a beautiful brown colour.
I do not other with weighing or timing.

Just have a nice oozy slow shot. Not dripy but I like big long drips. Just pack the filter up nice so it is just below the shower screen.
I do not like my Sylvia to be to hot or to cold. There is a sweet spo I like at 70 or 80 degrees.

I do not drink mil, the stuff is bad news.

If you insist froth it with a light hiss sound and short quick chur sounds.

I use smell and site to govern a shot not weight and time.

 
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Kavin
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Joined: 7 Jun 2013
Posts: 16
Location: Brooklyn/New Jersey
Expertise: I love coffee

Posted Wed Jun 12, 2013, 10:44pm
Subject: Re: Help me with my Brew! Rancilio Silvia V3
 

I agree, I do not drink much milk either. That being said, I would like to be good at creating milk drinks for guests. I also aspire to be a halfway decent latte artist haha.

I have fresh beans, and I have tried three different kinds, but I can't seem to get the "warm honey ooze" that I have seen in videos. It always just comes out black and liquidy.

I will be posting a video of my milk frothing procedure shortly once I can figure out a good way to film it.

Thanks for your help so far everyone!!
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emradguy
Senior Member
emradguy
Joined: 31 Mar 2011
Posts: 3,024
Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4 x2, VDD...
Drip: Espro presses; Aeropress
Roaster: H-B "List of Favorites"
Posted Thu Jun 13, 2013, 6:00am
Subject: Re: Help me with my Brew! Rancilio Silvia V3
 

Ccup Said:

...I do not other with weighing or timing.

Posted June 12, 2013 link

whatever that means?  One can only guess it's supposed to say he doesn't weigh or time his shots.

Ccup Said:

I use smell and site to govern a shot not weight and time.

Posted June 12, 2013 link

This is NOT the norm in the world of espresso (at least here on CG and on HB) or in most high end cafes. How is saying "I use smell and ..." supposed to help anyone?  There are no parameter on what to look for.  I mean, hey, if a guy comes to your house for help and you prepare a shot and tell him, hey, this is what it's supposed to look like and here, smell this...this is what it's supposed to smell like, then maybe he'd have a faint clue, but in reality, I suspect he'd be no closer than before that little session in making his own shots...and to give that advice without any parameters or qualifiers is (IMO) useless advice.

If you really want consistency the way to get it accurately and precisely is to measure. Have a target in mind (for instance the parameters set out by the INEI (Instituto Nazionale Espresso Italiano) and modify from there. I think that giving someone advice to just wing it is not very helpful, especially when said person has come here for help after failing with that method.

If you haven't read the espressomyespresso article yet, now is the time.

 
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Always remember the most important thing is what ends up in your cup!
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