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Dosing for Silvia

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  • csutak40
    replied
    Re: Dosing for Silvia

    Originally posted by 2muchcoffeeman link=1140401244/0#11 date=1140564766
    Yes- the stuff you see in cafes is absolutely AMAZING

    The customers like it that way...
    Well, not necessarily! I have been known to turn on my heels and walk out without ordering, if the whole place smells of rancid coffee.

    And, most of the time, when I hate the coffee, I dont bother saying anything, just never return. You are right, I probably should say something, and may do so in future, but they do have a point that most people wouldnt know good coffee if the fell over it. I have a friend who always complains that my coffee isnt hot enough. (he used to shove it in the microwave, but now I simply burn the milk for him ;D) When were out, he sends the coffee back when it isnt "hot enough". He never complains about yuck coffee as long as it is boiling hot.

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  • Lovey
    replied
    Re: Dosing for Silvia

    Just a tip - dont throw away the plastic tmper that comes with the Silvia though, it is useful for the updosing method.  This is because the filter basket is tapered (smaller at the bottem than the top). My Pullmam tamper didnt work efectively for the 1st tamp on the 1 scoop as it is designed to fit perfectly at the top end of the basket taht is filled with 2+ scoops.  

    So, in short; for a 25-30 second pull with a Silvia double basket;
    1.  Dose and light tamp with approx 1 scoop using original plastic Silvia tamper, then,  
    2.  Fill again with another approx 1.5 scoops and hard tamp with Pullman or equiv 58mm tamper.  
    This will almost guarantee a long pull!

    Thanks for all the advice and help!!

    Tony
    Gday Tony,
    You might like to try slightly different ratios to the above if youre going to use that method. Start off with 1.5 - 2 scoops, then tamp, then add 0.5 - 1 scoop to make up the difference, then do your final 15kg tamp and then polish. Youll probably find that you can get by using only the 1 tamper then, and get rid of the plastic one.
    Just a thought.
    Steve.

    Leave a comment:


  • Dimal
    replied
    Re: Dosing for Silvia

    Hmmm,

    Ive got a custom Pullman Tamper and its never caused the problems youve highlighted. I would say that it is about 0.5mm smaller than the I.D. of my baskets and works just perfectly.....

    Mal.

    Leave a comment:


  • TC
    replied
    Re: Dosing for Silvia

    Originally posted by robusto link=1140401244/15#16 date=1140774653
    ....Those humble plastic Silvia tampers arent so bad after all once you get the hang of it....
    Robusto
    Bad for what? ;D

    Leave a comment:


  • robusto
    replied
    Re: Dosing for Silvia

    Perfectly-fitting tampers in my opinion are a hinderance. Some grounds are bound to wedge themselves between the basket wall and the tamper, so excessive force is then needed to tamp. Also, when you go to do the final twist/polish, you cannnot because of that tight fit.

    Those humble plastic Silvia tampers arent so bad after all once you get the hang of it.

    Robusto

    Leave a comment:


  • tonypony
    replied
    Re: Dosing for Silvia

    PS...And a thanks to all the others who provided tips on this topic - Robusto, KoNG, Billi etc..!! The combined hints and tips really helped refine my technique!!

    Leave a comment:


  • tonypony
    replied
    Re: Dosing for Silvia

    Originally posted by 2muchcoffeeman link=1140401244/0#6 date=1140500521
    Alternately, dose and collapse (updosing):

    Fill and tap the basket as per the above; allow the weight of your heavy, pullman tamp to collapse the grounds, fill again and then tamp. Adjust grind as required.

    Hi Chris,
    I treid the dose and collapse (updosing) option as you described.  It works a treat!!    Got a longer shot immediately.

    Just a tip - dont throw away the plastic tmper that comes with the Silvia though, it is useful for the updosing method.  This is because the filter basket is tapered (smaller at the bottem than the top). My Pullmam tamper didnt work efectively for the 1st tamp on the 1 scoop as it is designed to fit perfectly at the top end of the basket taht is filled with 2+ scoops.  

    So, in short; for a 25-30 second pull with a Silvia double basket;
    1.  Dose and light tamp with approx 1 scoop using original plastic Silvia tamper, then,
    2.  Fill again with another approx 1.5 scoops and hard tamp with Pullman or equiv 58mm tamper.
    This will almost guarantee a long pull!

    Thanks for all the advice and help!!

    Tony

    Leave a comment:


  • fatboy_1999
    replied
    Re: Dosing for Silvia

    Originally posted by Matt G link=1140401244/0#12 date=1140566444
    BTW does latte art mean a good cuppa? If a barista can be bothered to add some art does it mean that they will be concentrating on the other aspects of coffee making such as extraction and looking after their hardware.
    Good question.
    Good latte art means good milk texturing.
    If they are paying attention to something like this, it probably follows that they have concentrated on the grind and shot too.
    As for whether it makes a good coffee.... hmmm.
    It will still depend on the coffee they use and the total skills of the person making it.

    I must say that I have had coffees from about 5 places that did latte art and none of them have been horrible.

    Given the choice of 2 unknowns to try, Id try the one who can pour a heart or rosetta ahead of the other one.

    Brett.

    Leave a comment:


  • mbg963
    replied
    Re: Dosing for Silvia

    This is why I would like to see a recommended list of cafes that other snobs can suggest as being worth a visit for each city and even suburb. I dont necessarily need a stamp of approval but would like to know that if Im in the city then XXXX is a good choice for a cuppa because they at least attempt to concentrate on the end result and have other redeeming features.

    BTW does latte art mean a good cuppa? If a barista can be bothered to add some art does it mean that they will be concentrating on the other aspects of coffee making such as extraction and looking after their hardware.

    Leave a comment:


  • TC
    replied
    Re: Dosing for Silvia

    Yes- the stuff you see in cafes is absolutely AMAZING  

    Pre-Xmas I had the pleasure of doing some site audits for a coffee company..

    Stuff we all take for granted is the exception rather than the rule. I saw:
    • Filthy machinery and portafilters (one was so putrid underneath the basket that the hole was not visible. I later chipped out 15mm of garbage with a hammer and screwdriver.

      Rarely are group heads flushed or baskets wiped out or at least rinsed
      Grinders rarely emptied, cleaned or brushed out

      THE MAJORITY of operators are either not allowed or simply dont know how to adjust a grinder

      A 6 second pour (including pre-extraction) to completely fill a capp cup (supposedly a long black)

      1.5L jugs filled with putrid many times reaheated milk

      Milk left on benches so long as to be at room temperature

      1 month old pre-ground decaf in a canister




    and I could go on....

    The typical objections were along the lines of:
    • But were soooooo busy

      It has to be done fast

      But thats a waste of coffee?? (BTW How many cups from 1 kilo??)

      The customers like it that way...


    Its not surprising- because the majority of these people have never had any training- they picked it up on the way....and- most of them are in it for the money, not the customer, nor the coffee....And most Aussies (85%) drink instant coffee at home anyway...So dont be surprised that shopkeepers get away with it.....

    People say that Melbourne coffee is great....Its a joke and I hate to admit it, but we are falling well behind Sydney...

    So send back the coffee and tell the PBTM whats wrong. If they cant get it right, refuse to pay- and then politely suggest that they come to the academy to learn how to do what they do ...

    Maybe then Ill be able to walk into a cafe and not be scared to order a coffee  


    Leave a comment:


  • robusto
    replied
    Re: Dosing for Silvia

    Originally posted by Boris link=1140401244/0#7 date=1140514788
    This would be opposed to a bean monkey who uses one hand to show the PF to the plastic tamp fitted to a commercial grinder and then extracts a 15 second shot. Why do they do that? Does it actually mean the machine pump will wear better?

    Boris
    Two reasons spring to mind: economy, and ignorance. In a cappuccino/latte, the shortcomings of the shot will be disguised by the more voluminous milk, so if you can extract 50 mls from a few beans, most punters wont be the wiser.  

    Ive had  the barista pass over the cardboard cup and Ive marked the coffee level on it, then passed it back for the milk.  Ive taken the disposable cup home and measure the volume of espresso, and even timed the pour in the cafe.

    Some amazing results, folks, quite amazing.

    Robusto





    Robusto

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  • TC
    replied
    Re: Dosing for Silvia

    Originally posted by robusto link=1140401244/0#8 date=1140524834
    <snip>

    Ive said before, the level of coffee BEFORE tamping is not all that good a visual reference.  The degree of roast, humidity and fineness of grind will conspire to give varying densities for the same volume.  It might look heaped, but inside it is  fluffy coffee and air and little density.  It might look heaped, and this time it could be the opposite --dense coffee which is already pretty packed before tamping.

    Robusto
    ....which is why so many top baristii use dose and collapse....even in competition. It removes density issues is extremely accurate and it works....

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  • robusto
    replied
    Re: Dosing for Silvia

    The allegedly standard 14 gram double shot will not produce satisfactory shots. The Silvia basket will take about 18 grams, which is achieved by over-filling, knocking the PF on the bench to settle the ground coffee, and then filling a little over the top again, then levelling off.

    If you cant screw it onto the group, theres too much coffee in there.

    Ive said before, the level of coffee BEFORE tamping is not all that good a visual reference. The degree of roast, humidity and fineness of grind will conspire to give varying densities for the same volume. It might look heaped, but inside it is fluffy coffee and air and little density. It might look heaped, and this time it could be the opposite --dense coffee which is already pretty packed before tamping.

    Robusto

    Leave a comment:


  • Boris
    replied
    Re: Dosing for Silvia

    This would be opposed to a bean monkey who uses one hand to show the PF to the plastic tamp fitted to a commercial grinder and then extracts a 15 second shot. Why do they do that? Does it actually mean the machine pump will wear better?

    Boris

    Leave a comment:


  • TC
    replied
    Re: Dosing for Silvia

    A typical grind to order is to dose and tap the side of the pf - a few times during the dosing proceedure - firmly- to settle ground coffee; brush off with the side of your finger to create a full, level basket then tamp. If you can see the dosing line (groove) you have underdosed. If the shot runs too quickly or slowly, adjust grind to obtain approx. 25-30ml during a 25sec pour.

    Alternately, dose and collapse (updosing):

    Fill and tap the basket as per the above; allow the weight of your heavy, pullman tamp to collapse the grounds, fill again and then tamp. Adjust grind as required.

    Chris

    Leave a comment:

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