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Wet Rancilio pucks
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rfrancesh
Senior Member


Joined: 11 Mar 2008
Posts: 32
Location: Bethesda, MD
Expertise: I love coffee

Espresso: rancilio silvia
Grinder: rancilio rocky
Posted Fri Mar 21, 2008, 11:52am
Subject: Wet Rancilio pucks
 

I'm a newbie with a Silvia and, all things considered, think I'm doing pretty well.  I've experimented with different grinders and different degrees of tamping.  Everything I try, even if the shot tastes and looks pretty good, results in a wet puck.  This is not optimal, right?  How do I correct it?  Thanks, Franny
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TimEggers
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TimEggers
Joined: 3 Oct 2004
Posts: 2,946
Location: Tiskilwa, Illinois
Expertise: I love coffee

Espresso: QM Anita, Cappuccino Amore
Grinder: Baratza Vario, Mazzer SJ
Vac Pot: Antique McKee, Santos
Drip: Pour Over, Bodum Presses
Roaster: RK Drum
Posted Fri Mar 21, 2008, 12:04pm
Subject: Re: Wet Rancilio pucks
 

Hello Franny,

Don't worry about the pucks; you said it yourself even if the espresso tastes good.  That's all that matters.  The objective is delicious espresso, not photogenic pucks.  :)

Best of luck!

 
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frcn
Senior Member
frcn
Joined: 23 Dec 2001
Posts: 3,411
Location: Northern California
Expertise: Professional

Espresso: Vibiemme Domobar Double
Grinder: Mazzer Kony, Baratza...
Vac Pot: Hario, 2 Cory pots, 1 Cory...
Drip: Behmor Brazen, Bunn A10 mod...
Roaster: computer controlled Hottop,...
Posted Fri Mar 21, 2008, 12:32pm
Subject: Re: Wet Rancilio pucks
 

I can add to what Tim said: Very few Silvia owners eat the pucks... most drink the espresso.

OK... Sorry.. here are some helpful infos:
  Wet pucks can be attributed to a number of factors individually or combined. Here are a few that come to mind:

- low brew temperature
- insufficient warm up time
- coarse grind that does hold sufficient back pressure to evacuate the mater when the 3-way opens at the end of the pull.
- dirty 3-way valve
- over-dosing that clogs the screen with coffee particles when the 3-way opens.
- excessive dust in the coffee that clogs the screen when the 3-way opens.
channeling or other similar puck damage that allows air to be drawn through puck instead of water to be drawn out of coffee (ya, agreed that this is a stretch).
- removing the portafilter immediately after a pull. Sometimes waiting ten or fifteen seconds reveals a drier puck.

 
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rfrancesh
Senior Member


Joined: 11 Mar 2008
Posts: 32
Location: Bethesda, MD
Expertise: I love coffee

Espresso: rancilio silvia
Grinder: rancilio rocky
Posted Fri Mar 21, 2008, 1:12pm
Subject: Re: Wet Rancilio pucks
 

So it could be too coarse a grind?  I was thinking that too fine a grind might prevent the moisture from leaving the puck.

I bought this machine second hand and have just started using it.  I know the previous owner was really into making perfect espresso and my guess would be maintained the machine very well.  He'd bought a different machine and this one had been sitting for awhile.  I flushed it before using it the first time and do believe I let it warm up enough.  I've heard about cleaning the "three way".  Do you think I should attempt this?

Thanks for your help.  I'm trying hard to get it right.  As I said to my mechanical engineer other half, this is like a mechanical engineering problem.
Franny
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xdavez
Senior Member
xdavez
Joined: 21 Nov 2007
Posts: 1,157
Location: Los Angeles
Expertise: Professional

Espresso: La Spaziale Vivaldi II
Grinder: Mazzer mini
Vac Pot: none
Drip: Technivorm
Posted Sat Mar 22, 2008, 6:12am
Subject: Re: Wet Rancilio pucks
 

I don't know where this wet puck thing got started.

If the shot tastes good, then that is the end of the story.
regards
dave

BTW, do you have your own grinder?
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greeneye
Senior Member
greeneye
Joined: 20 Mar 2008
Posts: 336
Location: Western Australia
Expertise: I live coffee

Espresso: Isomac Tea HX
Grinder: Mazzer SJ E, Baratza Preciso
Vac Pot: 2 cup syphon
Drip: Clever Dripper, V60
Roaster: Coffeetech Torrefattore 2kg
Posted Thu Mar 27, 2008, 1:26pm
Subject: Re: Wet Rancilio pucks
 

If your grind, tamp and especially dosing is correct your pucks should be nice and dry. When I first started with Silvia I underdosed slightly and had wet pucks and faster pours, it is all a settling in process and getting to know your machine. Learn how to clean and maintain it. It needs 25-30 minutes to warm up fully, check out the "Cheating Miss Sivia" post on Geeks if you want faster coffee.
Silvia needs a good grinder, I have a Rocky and it does a great job.
Good luck with Miss Silvia, enjoy your coffee!!!
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rfrancesh
Senior Member


Joined: 11 Mar 2008
Posts: 32
Location: Bethesda, MD
Expertise: I love coffee

Espresso: rancilio silvia
Grinder: rancilio rocky
Posted Fri Mar 28, 2008, 12:54pm
Subject: Re: Wet Rancilio pucks
 

Thanks for all your help. F
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QuarterBrew
Senior Member


Joined: 6 Dec 2013
Posts: 3
Location: California
Expertise: I love coffee

Espresso: Rancilio Silvia v3
Grinder: Rancilio Rocky
Posted Fri Dec 6, 2013, 11:00am
Subject: Re: Wet Rancilio pucks
 

I hope I can reopen this older thread with possibly some new information, as I too am having this problem of consistently wet pucks (and often bad coffee). Chiefly I think there is some missing solution, as I used to get dry pucks, and am not getting them any more.

Rancilio Silvia v3
Rancilio Rocky (stepless mod)

When I first got the machines, I checked that the grinder was actually 0 at 0, and started a test grind at mark 10, 15g, 30lb tamp, with the intention of going up or down on the grind size. Try as I might, I couldn't get 15g into the double basket without tamp/add. As I understand it the grind should very loosely fall in, then be scraped off, so I did that. 10 choked Silvia. So I went up and up and up...to 15. 15 with a 30lb tamp, 14g coffee, 28s pour for 2.5 ounces. Sometimes it would taste good, sometimes not, but never amazing. OK, maybe this is a problem with Silvia.

With a 1lb tamp, (letting the tamper rest on top of the grind), I can get Silvia to pour a Ristretto at mark 10.5 in 28s, but the weight is still ~14g. Sometimes it is good, often it is terribly sour. Always a wet puck!

I don't understand how with the same equipment, some users are able to grind at 7-9. Also, I don't understand how with the same basket, users are able to get 15g when I can only get 14g max without choking on a 1lb tamp. Something seems broken or clogged to me, but I can't find it.

If other users are grinding at 7-9, getting 15g with a 30lb tamp to pour doubles at 28s, then the problems I can imagine are:

1) something is dirty I haven't found
2) something is broken, not working correctly (could it be the bar pressure is off?)

There was a lot of choking in the initial tests, and I wonder if something broke or got dirty. I tried cleaning and backflushing, with no improvement. I haven't seen a dry puck since the first week. Any thoughts or comments are welcome. Thank you!
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Rancilio Silvia - How to
Step by step guide for easy brewing and steaming with the Rancilio Silvia
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