Results 1 to 31 of 31

Thread: Extraction quality of PID Silvia vs pointy end

  1. #1
    Senior Member
    Join Date
    Mar 2005
    Posts
    2,165

    Extraction quality of PID Silvia vs pointy end

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    12 months ago I was seeking more shot consistency and pondering whether to PID my Silvia or move into a HX class machine. From the outset I made it clear I didnt need a HX machine as such, but was purely considering this to take more control of the temperature consistency. The result was a PID which has definitely helped with the temperature consistency - but Im still not that happy with the consistency of the shots. Often theyll blond relatively early, and its only once in a while they hold their colour long enough to get a 25ml shot with no blonding - more often than not Ill be stopping at around 10ml.

    So Im back at the same intersection, but this time considering whether the group design of a HX class machine will allow for more consistency in this area, be it through water distribution, pre-infusion, energy polarisers or whatever. When I was working at Epic I was able to get very good length pours with no blonding, using beans ground on a Robur and extracted in a Synesso Cyncra. So the difference here could be the machine or the grinder, or both - but Id be surprised if a Super Jolly is so far behind a Robur to cause a difference of these proportions. I dont have any particular objections about upgrading within reason but the Silvias fine for most of what I need so I wouldnt want to make the shift if its not going to address these issues. Times like these I wish I lived in Melbourne and could borrow a HX machine for a week!

    Id appreciate any comments on whether the machines in the class Im talking about are likely to make a noticeable difference in this area compared to the Silvia, or what other factors should be looked at.

    Greg

  2. #2
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,113

    Re: Extraction quality of PID Silvia vs pointy end

    Greg
    I started at the pointy end
    I canít complain about the results as they are on par with your results at Epic

    The main reason I chose a HX as my first machine was a process of elimination
    A machines good coffee making ability is always a prerequisite
    I looked at the:-
    Silvia good machine but cant handle the volume I need
    VBM Levetta better machine but still cant handle the volume I need

    So I got the Bezzera Galatea with Pullman Tamper/Synesso basket combo as it ticked all the boxes
    It gave me what I needed and the HX machine is very easy to use
    (You will come to appreciate the ease of use)

    I have no regrets about the Bezzera as I pull a great shot after a great shot of beautiful coffee time and time again

    I enjoy making coffee in a calm & relaxed way
    One is more confident when you know it will work out great and you donít get angry and frustrated ďI think that is my secretĒ

    But a good HX machine goes a long way to getting one to that happy place

    Canít ask for more than that

    KK

  3. #3
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    16,978

    Re: Extraction quality of PID Silvia vs pointy end

    Quote Originally Posted by Greg Pullman link=1223035464/0#0 date=1223035464
    a PID which has definitely helped with the temperature consistency - but Im still not that happy with the consistency of the shots. Often theyll blond relatively early, and its only once in a while they hold their colour long enough to get a 25ml shot with no blonding - more often than not Ill be stopping at around 10ml.
    Sounds more like an underlying technique issue there Greg....

    When I had the trusty little Imat Mokita with PID Controller, I could pull beautiful, treacly tiger-striped shots day in and day out; both singles and doubles. Maybe you need to go back to basics, start from scratch and see if you can identify where things are going wrong. Unless there is something grossly wrong with your PIDd Silvia, Im not sure what else could be the problem? Hope you can sort it out mate... :-?

    Mal.

  4. #4
    Senior Member
    Join Date
    Mar 2008
    Posts
    554

    Re: Extraction quality of PID Silvia vs pointy end

    My machine progression:
    Silvia and Rocky (about 3 years)
    Silvia PIDd and Rocky (about 3 years)
    Vibiemme Domobar Super and Rocky (about nine months)
    Vibiemme Domobar Super and Mazzer Kony (about seven months)

    For the quality and consistency of the espresso alone, I wouldnt trade the VBM for 4 PIDd Silvias. In the past five weeks I have been making at least two doubles a day (four n most Saturdays), and they have all been wonderful. I can only comment on this machine, but Silvia was just a toy in comparison. The best four or five shots I got from Silvia in 6 years were just about equal to what the VBM can do day after day.

    I pulled a shot for a photo the other day so I used a clear, straight-sided glass I got a full two ounces of crema before it started to separate into dark, liquid espresso using my home roast.

    The grinder change made a difference as well. The taste changed to the point that I changed my house blend a bit and am roasting a bit darker than before to mute the acidity. The Rockys steps were too coarse and the "rocking" of the upper burr I believe made getting a consistent grind difficult.


  5. #5
    DONT USE
    Join Date
    Jan 2008
    Posts
    432

    Re: Extraction quality of PID Silvia vs pointy end

    hi greg

    what size single basket are u using
    try a larger basket

    the grinder should sh__ it in. are the burrs in good nick

    hope your using a good tamper :D

    graham

  6. #6
    Senior Member
    Join Date
    Mar 2005
    Posts
    2,165

    Re: Extraction quality of PID Silvia vs pointy end

    Thanks guys. It certainly sounds like the machines in the pointy end can do very well. I would hope after all this time theres not still some consistent technique issue. Graham, Im using the Synesso double basket, the Super Jolly is about six months old (oh, and a reasonable tamper, made by some Pullman guy ;)). Machines normally left on for at least an hour with the PF intact before use.

    My technique is fairly standard - grind through the doser until basket is overfull, tap twice on dosing forks and scrape off with the back of a knife, refill, retap and rescrape, tamp, load. The tampers level and the pressure fairly consistent, and the pour normally comes out both sides at about the same time. The pour speed I aim to be running slowly with a few drips, or sometimes a touch faster. But its not unusual for the colour to suddenly turn pale several seconds into the shot. Water distribution from the showerscreen seems to be even across the group, and shots with a bottomless portafilter dont seem to consistently show any common failings (such as one side underdosed or overtamped). Although blonding will normally start at any given point, the colour in general just seems to change quicker than it should. The puck normally comes out slightly damp with the screw and showerscreen impression on the top and knocks out in a single piece.

    Randy, yeah that was pretty much my feelings on using the Synesso - shots were consistently good and occasionally Id get a Silvia shot that matched it.

    My gut feeling is that its water distribution or the puck getting blasted by the early onset of pressure before it expands but I dont really know. And Im reluctant to splash out if the machine isnt the issue at all - and if Mal could get those results from a Mokita with poorer water distribution then it could well be something else.

    Of course any Adelaidites who want to loan me their VBM for a week, step right up! ;D

    Greg

  7. #7
    Senior Member
    Join Date
    Mar 2008
    Posts
    554

    Re: Extraction quality of PID Silvia vs pointy end

    OK... I see a couple of things to address. After going through your routine as documented above, if you are getting shots on occasion that turn pale early, I believe that you are over-dosing and causing the puck to be fractured when it hits the shower screen when locked into place. it might also be a "delamination" between the two levels of coffee (between the first fill and tamp and the second fill and tamp).

    The other situation is that by using that much coffee, in essence all that you can possibly stuff into the basket, *you are forced to use a coarser grind.

    I am not personally acquainted with the basket you are using, but when there are problems it is best to go back to basics. *Try this:

    - grind through the doser until basket is overfull. Continually flick the dosing lever to dispense the smallest amount of coffee at a time. Move the PF around to get it as level and evenly distributed as you can without shaking or bumping the portafilter.

    - tap the side of the PF, GENTLY, just once, to settle the grounds SLIGHTLY in order to fill any voids in the pile.

    - scrape off level with the back of a knife. Do this without disturbing the coffee and without compressing the coffee. I use a series of short strokes, sort of lifting at the end of each stroke. Hard to explain in words, but you are sort of trying to levitate the top surface until it is level- scrape-and-life in one forward motion over and over, about 5 to 10mm at a time as the coffees consistency and static attraction dictates.

    - tamp however makes you feel comfortable- anything in the 15 to 55 pound range should work just fine. I am assuming you have a proper-sized tamper... * *::)

    I think that if you do that you are going to need a grind about 1.5 to 2 "clicks" finer, or maybe a bit more.

    This is not necessarily the "Best" way t do it, but it eliminates a number of possible factors that can lead to extraction problems, and helps build a foundation. it works GREAT for me as I just finished 5 weeks of pulling two or more doubles a day with no early blonding, using my home roast. it is a remarkable thing to pull a double into a clear, straight-walled cup, and see two full ounces or crema before the Guiness effect takes place and the espresso starts to show at the bottom!

    Give it a go. Also, I have a very detailed troubleshooting guide on my website, specifically written about espresso and solving problems such as these. it is #12 *in the "How To" section in the right column of the main page...

  8. #8
    Senior Member GregWormald's Avatar
    Join Date
    Jul 2007
    Posts
    2,288

    Re: Extraction quality of PID Silvia vs pointy end

    Greg,
    I wont be lending my VBM Domobar (Levetta), but you are welcome to pop in with or without some beans for a go on it.
    I live in Bellevue Heights.
    Greg

  9. #9
    Senior Member Koffee_Kosmo's Avatar
    Join Date
    Apr 2008
    Location
    Brisbane
    Posts
    5,113

    Re: Extraction quality of PID Silvia vs pointy end

    My technique is fairly standard - grind through the doser until basket is overfull, tap twice on dosing forks and scrape off with the back of a knife, refill, retap and rescrape, tamp, load. The tampers level and the pressure fairly consistent, and the pour normally comes out both sides at about the same time. The pour speed I aim to be running slowly with a few drips, or sometimes a touch faster. But its not unusual for the colour to suddenly turn pale several seconds into the shot. Water distribution from the showerscreen seems to be even across the group, and shots with a bottomless portafilter dont seem to consistently show any common failings (such as one side underdosed or overtamped). Although blonding will normally start at any given point, the colour in general just seems to change quicker than it should. The puck normally comes out slightly damp with the screw and showerscreen impression on the top and knocks out in a single piece
    OK... I see a couple of things to address. After going through your routine as documented above, if you are getting shots on occasion that turn pale early, I believe that you are over-dosing and causing the puck to be fractured when it hits the shower screen when locked into place. it might also be a "delamination" between the two levels of coffee (between the first fill and tamp and the second fill and tamp).

    The other situation is that by using that much coffee, in essence all that you can possibly stuff into the basket, you are forced to use a coarser grind.
    Greg P
    When I tried to follow instructions that I read and seen regarding fill and tamp it ended in less than perfect results

    My mechanical engineering past got the better of me so I experimented and measured the depth level of the puck after tamp in the filter basket
    After about half dozen dry runs I found the correct level to be 8mm deep
    That depth gave me a 0.5 mm clearance at the screen of the Bezzera
    Ever since then I have had no more issues

    If you do the same trial and error to find the correct depth then you will always have a point of reference

    On the Barista tamper my point of reference is the first guide line closest to the handle

    KK



  10. #10
    Senior Member
    Join Date
    Mar 2005
    Posts
    2,165

    Re: Extraction quality of PID Silvia vs pointy end

    Interesting you suggest that Randy, I was actually considering something much along those lines - downdose and grind finer and work from there. My technique doesnt actually involve two tamps - theres two stages of settling and scraping but no tamp in between, precisely for that reason. But there could still be a linear fracture. My scraping method is already pretty similar to that - I do that mainly to allow coffee to fall into the lower portions at the edge of the basket. Will give those things a try and see how it goes.

    Thanks for the offer Greg, I may take it up if I still run up against a brick wall. Which grinder do you have?

    Greg

  11. #11
    Senior Member
    Join Date
    Apr 2005
    Posts
    1,176

    Re: Extraction quality of PID Silvia vs pointy end


    As far as comparisons are concerned, I have two machines: A la Pavoni Bar T2 (twin E61 groups) and a highly modded Faema Family. The Faema has PID control of the boiler with the TC embedded into the group. While the feedback is slow, it still stabilizes the boiler AND allows exquisite control of the shot temperature profile. I can get flat temp profiles, rising profiles and falling profiles with simple adjustments to the flushing routine. The Pav is a tank with a 14 l boiler and huge heat exchangers. The temp profile is virtually flat and stable well past a 60 ml double shot volume, but not easy to adjust once set with the Pstat. I have it set to a range that works for most of my roasts with minimal flushing.

    So, while the Pav serves for day to day use, a session with the Faema was enlightening. I could dial the taste profile with 0.5 C adjustments. I could highlight a sweetness in the shot by getting to within a 0.5 C range. After that it went either ashy above that or sour below. Aside from taste, the mouthfeel was thick and creamy. I was using the same Bezzera double basket in both machines and it was the Faema that really won me with taste. It still needs more experimenting, but the taste clarity seemed similar to what Id experienced with La Marzocco machines. Nevertheless, I still have had great shots from the Pav, just not as clearly defined flavours.

    While the Faema is not a Silvia, it is still a single 300 ml boiler machine with the group mounted directly below the boiler (unlike the Silvias offset group).

    So my take on this is that the HX machines are not necessarily better than single boiler machines, it just depends on the particular machine and how you drive it. That said, there are quite a few comments on how difficult it is to get really great shots from a Silvia, even with a PID (unless youre Andy Schecter with his franken-Silvia).

    Cheers,

    Mark.

  12. #12
    Senior Member GregWormald's Avatar
    Join Date
    Jul 2007
    Posts
    2,288

    Re: Extraction quality of PID Silvia vs pointy end

    You are welcome almost anytime--just give me a ring to check Im home! Ive PMd you my details.
    I have a Macap M4D, but you are welcome to lug your Jolly along, I think my kitchen bench is strong enough.
    Greg

  13. #13
    Senior Member
    Join Date
    Nov 2007
    Posts
    131

    Re: Extraction quality of PID Silvia vs pointy end

    Move the PF around to get it as level and evenly distributed as you can without shaking or bumping the portafilter.

    Randy, Ive got a rocky with doser. To control the mess, I dispense about 1/2 into the PF and then bump the PF on the bench a few times to level/settle the coffee. I then dispense the rest of the grind into PF, bump/settle again and then Tamp. Your commentary imples this could lead to problems. Can you elaborate - thanks

  14. #14
    Senior Member
    Join Date
    Jan 2007
    Posts
    346

    Re: Extraction quality of PID Silvia vs pointy end

    just buy a single group synesso. You know you want to


  15. #15
    Senior Member
    Join Date
    Oct 2007
    Posts
    791

    Re: Extraction quality of PID Silvia vs pointy end

    greg
    a question: have you always had this trouble with your silvia or is this a new issue?
    if a new issue, then think about what changes youve made to any part of your routine.
    if its always been a problem, then this points to be being an issue with miss siliva.

    as you would be well aware, theres no subtle ramp up to full 9 bar pressure with your siliva. so, if you were to compare your silvia with say an E-61, then youre going to get a nicer story with the e-61 with its slow gentle ramp up. and on that note, maybe its worth checking the brew pressure with a pf guage? maybe youre running brew pressure too high and slamming your pucks?

    you could also try the old 5 cent coin on top of your tamped and polished puck and check out the indent. most ppl like a very small indent of the coin on the top of their puck. this can then rule out too high an updose.

    hope this helps (although im sure that youve thought about / done all of these things)

    aaron

  16. #16
    Senior Member
    Join Date
    Mar 2005
    Posts
    2,165

    Re: Extraction quality of PID Silvia vs pointy end

    Im clearly not in the same espresso league as Sparky! I cant say Ive noticed any difference in flavour in adjusting the PID temp but then Ive never sat down and done a series of logical tests. I dont actually have a problem with the taste of the shots I pull, its just that they generally have to be very short otherwise premature blonding is very likely.

    Aaron: Its a bit hard to say. I changed the spouts maybe 12 months ago and its easier to pick blonding now compared to the standard Silvia spouts which would tend to mix everything up as it came into the exposed part of the spout. So I think Im being more picky and stopping shots earlier than I used to, which may also be why my wife now enjoys her lattes without sugar (rather than 2 sugars!). But either way, using the same scrutiny on Epic shots with the same spouts (which I did when I was back there recently) the pours are definitely longer before blonding, noticeably. There wasnt any noticeable difference going from the Mini to the Super Jolly, and I dont recall my own roasted beans as being particularly worse than commercial ones (unless theyre too fresh and they blond very fast). So I guess Im not aware of any significant change at my end which is why Im looking broader for solutions.

    Ive never tested the pressure with a gauge, but some time ago I did do the stall test where you measure the amount of water flowing back through the return hose into the tank when the pumps on and no outlet, and it correlated exactly to the amount on the Ulka site said would be rejected at 9 bar. So it should be at least in the right ballpark. Ive not heard of the 5c coin trick, perhaps you could elaborate?

  17. #17
    Senior Member
    Join Date
    Oct 2007
    Posts
    791

    Re: Extraction quality of PID Silvia vs pointy end

    greg - after dosing distributing and tamping, then place a 5c coin on the puck, inset the pf into the grouphead, and remove straight away.
    check what kind of impression the coin makes on the surface of the puck. too big an indent means too high an updose, no impression means you could prob go a little higher in dose

    also with distribution, perhaps you want to try a version of stockfleths move (googles your mate) either with your hand or with your flat knife (eg rotate your knife round the pf instead or back and forth. it prob wont make a huge difference but might be worth a try.

    aaron

  18. #18
    Senior Member
    Join Date
    Jun 2007
    Posts
    362

    Re: Extraction quality of PID Silvia vs pointy end

    Randys take on it reminded me of the Feb/March 06 edition of Barista Magazine. In it there is an article on "The dosing debate", by Tim Wendelboe where he argues the merits of a lighter dosing method.

  19. #19
    Senior Member
    Join Date
    Mar 2008
    Posts
    554

    Re: Extraction quality of PID Silvia vs pointy end

    Quote Originally Posted by argon link=1223035464/0#12 date=1223111750
    Randy, Ive got a rocky with doser. *To control the mess, I dispense about 1/2 into the PF and then bump the PF on the bench a few times to level/settle the coffee. I then dispense the rest of the grind into PF, bump/settle again and then Tamp. *Your commentary imples this could lead to problems. *Can you elaborate - thanks
    It depends on a lot of things, but mainly the grinder/basket/espresso machine combo. For example, Silvia is VERY sensitive to dose while other machines not so much. Silvia benefits from precise weighing of the coffee, at least until a dose is learned, while I found that the with the VBM I can dose, level, and just swipe across the coffee with a SLIGHTLY bent finger. THEN I tap downward on the counter to level and settle as flat as possible before tamping. Then my tamping force can be whatever.

    Te other problem is that one click on the Rocky is about three or even four seconds of pull time difference, so you have very little leeway in adjustment as far as grind goes. Because of that you need to control the dose that much more accurately.

    If after tamping you can lock the PF, remove it and only see the slightest impression of the center screw (if your machine as one) then the height of the coffee is good. Beyond that, all advice should be considered as starting points and modified to meet your needs and situation. But there is nothing wrong with experimenting to find what works best.

    The only two "Rules" are:
    1 - The espresso should taste good to you
    2 - You should always strive to find ways to make it taste better.

  20. #20
    Senior Member
    Join Date
    Apr 2007
    Posts
    596

    Re: Extraction quality of PID Silvia vs pointy end

    Greg
    My Silvia is the late model with the hex head dispersion screen screw. I have found extraction improved since replacing this with a countersunk screw. Hope this helps.
    http://www.coffeegeek.com/forums/esp...inemods/358287

  21. #21
    Senior Member
    Join Date
    Apr 2005
    Posts
    1,176

    Re: Extraction quality of PID Silvia vs pointy end

    Quote Originally Posted by Greg Pullman link=1223035464/0#15 date=1223118407
    Im clearly not in the same espresso league as Sparky! I cant say Ive noticed any difference in flavour in adjusting the PID temp but then Ive never sat down and done a series of logical tests. I dont actually have a problem with the taste of the shots I pull, its just that they generally have to be very short otherwise premature blonding is very likely.
    Im not sure what league Im in, but keeping all other things constant, the PID temp can really affect the taste. It also depends on the bean/blend youre using. For the particular test I ran, I wasnt getting great shots from the Pav, but I found there was a beautiful sweet spot that covered a very narrow temp range, which seemed repeatable.

    I went a bit wide of the mark with my reply, as I see youre only interested in the early blonding phenomenon, which is likely to have a technical solution if the cause can be found.

    Cheers,

    Mark.

  22. #22
    Senior Member
    Join Date
    Nov 2007
    Posts
    131

    Re: Extraction quality of PID Silvia vs pointy end

    Hey vicroamer - where did you get the countersunk screw?? Whats the thread?

  23. #23
    Senior Member
    Join Date
    Apr 2007
    Posts
    596

    Re: Extraction quality of PID Silvia vs pointy end

    where did you get the countersunk screw?? *Whats the thread?
    Thread size is listed in the link, best you read through it, as the length I used may be to long. Local bolt supplier should stock a S/S countersunk screw and the countersink tool needed, mine did.
    I found the pour has improved since doing the mod, the transition to blonding being more noticeable, taste has improved, I assume the bolt was causing channeling.

  24. #24
    Senior Member
    Join Date
    May 2008
    Posts
    437

    Re: Extraction quality of PID Silvia vs pointy end

    Hi Greg,

    I have a VBM Domobar Super Manual and am extremely pleased with its E-61 forgiveness, teamed with an overflowing double basket (flicked from a doser), NSEW distribution technique (NO tapping), and a marvellous tamper ;) thanks to your team.

    My previous machine, well below your class, had no forgiveness whatsoever. I produced seriously bad coffee (in retrospect).

  25. #25
    Senior Member
    Join Date
    Mar 2006
    Posts
    703

    Re: Extraction quality of PID Silvia vs pointy end

    Quote Originally Posted by Greg Pullman link=1223035464/0#15 date=1223118407

    Ive never tested the pressure with a gauge, but some time ago I did do the stall test where you measure the amount of water flowing back through the return hose into the tank when the pumps on and no outlet, and it correlated exactly to the amount on the Ulka site said would be rejected at 9 bar. So it should be at least in the right ballpark. Ive not heard of the 5c coin trick, perhaps you could elaborate?
    Hi Greg,

    I have tried the above method also and got what seemed like a satisfactory result, but still seemed to have slightly to very fast pours. Eventually was able to have the brew pressure checked with a pfgage, and it was around 12bar I think.
    Purchased one of the special thick opv washers from Pedro at Coffeeparts, and extractions improved.
    Subsequently I made up an adaptor with gage and needle valve to measure pressure with flow through the pf and mine is now set to around 9 bar when it brews.

    I still notice some variation in the length of pours before blonding occurs, with some still a bit short compared to what I see on many commercial machines. However I rarely roast same beans on consecutive weeks and sometimes I think it can be the beans and roast level contributing to the phenomenon, as well as some of the other factors noted by others.

    Bullitt

  26. #26
    Senior Member
    Join Date
    Mar 2005
    Posts
    2,165

    Re: Extraction quality of PID Silvia vs pointy end

    Well I prepared with my standard technique and loaded and removed. There was a big indentation from the showerscreen screw, however this is a cheese head unit and does protrude somewhat. Since then Ive tried downdosing a bit and grinding a bit finer; have probably done four shots thus far with this setup and the last one persisted quite well, although the previous three werent noticeably different.

    Ill try to have a better look at the brew pressure to see if thats causing it. I know the overflow method is only an approximation but I presumed it would be better than that!

    I still may move into a better machine as from everything in this thread and others Ive checked out, there seem to be big improvements moving into E61 territory. But Ill be looking into this a bit more before I make any big decisions.

    Thanks guys!
    Greg

  27. #27
    Senior Member
    Join Date
    Oct 2007
    Posts
    791

    Re: Extraction quality of PID Silvia vs pointy end

    yeah greg - its definitely time for an upgrade.

    i am having a similar issue to you with my machine (which is fairly similar, just older). and i think that these level machines do make it harder for the operator to achieve good/great results consistently. and one major contributing cause is the full-brew-pressure-as-soon-as-you-hit-the-brew-switch phenomenon.

    i have my machine being looked at by the Veneziano techie craig, and my feeling is that hell say the brew pressure was too high. could be wrong though.

    i can achieve some pretty decent shots (at least compared to my home shots) at work. so in my mind, my issues are
    a. the machine
    b. my not understanding how to get the best from my machine
    c. both a + B


    have fun shopping round for hxs

  28. #28
    Senior Member
    Join Date
    Jul 2008
    Location
    Port Fairy
    Posts
    2,993

    Re: Extraction quality of PID Silvia vs pointy end

    Or dual boilers ;) Lets start a war of the words ;D

    I have just been having a search and read back into some old threads and I am now more confused than normal between HX and Dual Boilers :o . But the Vibiemme dual PID machine would fit into my Christmas Stocking 8-)

  29. #29
    Senior Member
    Join Date
    Oct 2007
    Posts
    791

    Re: Extraction quality of PID Silvia vs pointy end

    funny BF - i was going to write DB too...

    im in your boat at the moment (maybe youre in mine)
    the ouctome for me will depend on budget.
    and chris from talk coffe is the man for me - you see, well do a trade; ill give him money, and hell give me a heavy metal object. ill go home and not sleep for a month.

    a tad OT but hey..for me its...

    a. La SPaz vivII
    b. wega mini rotary
    c. bezzera rotary
    d. the new brewt rotary

    a. is the goal but eating is fairly important too

    have fun

  30. #30
    Senior Member
    Join Date
    Apr 2007
    Posts
    596

    Re: Extraction quality of PID Silvia vs pointy end

    Greg
    I remember your original PID posts and your fast pour issues. It looks like a PID hasnt helped in this area. I nearly picked up a PID myself earlier in the year but the money was used for something else :-? now the exchange rate has fallen the PID cost has blown out. :(
    Anyway I have experimented with water shock arrestor preinfusion fitted to the group without success, I havent plumbed it in between pump and boiler it may work better there, local arrestors a pretty big and bleed off a far bit of water maybe to much and affect temp stability when attached to the group. My Silvia does pour a bit fast I feel, I seem to recall reading somewhere that Silvia has no flow restriction, if so, then fitting a gicleur could be the way to go for slowing down the pour and preinfusion.
    Sorry if I have gone a bit OT here.

  31. #31
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    16,978

    Re: Extraction quality of PID Silvia vs pointy end

    Behmor Brazen - $249 - Free Freight
    Discussion re: Dual Boiler and HX machines has been moved to [link=http://coffeesnobs.com.au/YaBB.pl?num=1223394242]This Thread[/link]



Similar Threads

  1. Iced milk for quality microfoam on silvia
    By karl_2020 in forum Milk Froth and Bubbles
    Replies: 2
    Last Post: 1st May 2013, 07:32 PM
  2. Well I jumped in at the pointy end
    By bigfly in forum Brewing Equipment - Pointy End ($1500-$3000)
    Replies: 12
    Last Post: 30th April 2008, 08:14 PM
  3. The Pointy End (General)
    By dumiya in forum Brewing Equipment - Pointy End ($1500-$3000)
    Replies: 18
    Last Post: 29th March 2008, 12:42 AM
  4. Too Much Extraction with my Silvia
    By nicholasm in forum Brewing Equipment - Midrange ($500-$1500)
    Replies: 13
    Last Post: 12th October 2007, 06:06 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •