hey all, this morning i was quite pleased when my kraps espresso machine stopped producing steam. it means i have an excuse to buy a proper one.
ive been looking longingly at the silvia, and possibly rocky or mini mazzer combo.
my budget is below $1500, as much below as possible.
i drink mainly short blacks, but also the occasinal latte, and cappuccinos for my girl.
any thoughts? other possibilities?
best place to buy? im in newtown nsw. am also interested in doing a short barrista course, maybe run in-shop as part of the purchase price.
do these sorts of arrangements happen?
thanks in advance for any help,
My first machine was a Krups then when it died I got a Silvia (2005), then I PIDd it (in 2007). A Silvia is a nice machine to start with. Youll get lots of help from here in using one.
PS. I do have one for sale in the For Sale section :-) as I have just upgraded.
If you want a new one, Di Bartoli (see sponsors on left) sell Silvias and they are in Bondi Junction which is not far from Newtown. I did an advanced espresso course there a while ago. They also run basic courses too. Just give them a ring and ask.
The rocky I have found to be quite fine with the Silvia. A mazzer is I think quite a bit more $.
di bortoli have a really good looking deal on silvia and rocky.
think ill go for something like that before getting into PIDing and such.
did you notice much difference with the PID kit?
> did you notice much difference with the PID kit?
Yes. I didnt have to temperature surf.
If run the Silvia just by pulling a shot anytime the taste of your espressos will vary a bit depending on the temperature of the water in the boiler. E.g. when the boiler light goes out the temp will be hottest and you might get a bit more bitterness compared to sourness, but this doesnt mean the shot will be too bitter, it just means the "see saw" of bitter/source is shifted a bit across the tongue. And vice versa if the boilder water is at its coolest.
Many people having a milk based drink though may not even notice. If you have espressos you will notice the variation - assuming your grind/tamp is consistent. If you temperature surf the Silvia you will reduce this variation in your espressos.
If you PID then the PID will take care of the temp of the boiler and you wont need to temp surf - if you were doing that.
Again though - many people do not worry about the temp of their Silvia. The shots it produces are fine for them. Only when one starts to get picky about taste does one then strive for temperature control.