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Originally posted by brianleon link=1179904906/0#2 date=1179911580
i am using a rancilio silvia bog standard and a double basket
the use of fresh beans is one huge improvment and along with being able to fine tune the grind i find i am able to pull a decent shot already is the silvia realy so difficult to use and why is that so compared to other manual machines?
brian
you know what Brian, I really dont think she is that difficult to use at all. youve found out for yourself what she likes and no doubt enjoying the results! You mentioned doing a course; I cant recommend doing a course highly enough, especially the ones you see here from Di Bartoli & Talk Coffee, theyre fantastic.
I think, Miss Silvia just likes to be treated right like any pretty girl!
i am using a rancilio silvia bog standard and a double basket
the use of fresh beans is one huge improvment and along with being able to fine tune the grind i find i am able to pull a decent shot already
is the silvia realy so difficult to use and why is that so compared to other manual machines?
sounds delicious. 8-) what machine are you using? as for chasing creme. I find that volume has more to do with bean freshness and variety then anything else. color like you described always come with a well pulled shot.
finally got a rocky grinder now i can get on with chasing the crema after using store bought/ground beans
so armed with great fresh melbourne beans and the grinder i poured my first shots
compared with store beans i noticed
1-- a slower pour
2-- only a few seconds of dark coffee
3--- thick slow red crema
stopped as it blonded (around 25 seconds)
a thick beatifull shot taste is great looks are great my latte art is still sad but i am working on that to
to all who told me to get a grinder thanks you were right (of course)
as a new starter i am now confident i am on the right track-- a barista course(even a basic one) and i will be sending in some art pics one day
cheers brian
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