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Steaming with Silvia

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  • baysider
    replied
    Re: Steaming with Silvia

    Thanks Viviane....but Im obsessive about keeping the water clear of foreign matter. Cut down plastic bottle protector for the flying grounds from Rocky (doser) and a good surge of steam into the clean wet-wipe after stretching.
    I lost a boiler on our first machine, an Imat or Nemox or whatever they call them these days and had the devil of a job getting a repair.
    Ultimately, Alan F in Melbourne did the job (very reasonably too) but by then Silvia had taken over the stage.
    Because our current routine controls for so many variables Im not in a hurry to start again.
    Think Ill incorporate your regular tank cleaning routine into our procedure.

    Leave a comment:


  • Viviane
    replied
    Re: Steaming with Silvia

    Mal, I know the "freshly boiled water" rule makes a difference with tea, but I cant pick the difference in coffee.  I clean Silvias tank out a couple of times a week, so Im switching from water that has been partially heated and returned a lot of times to fresh water (from the brita).

    Having said that, six months ago I couldnt taste a sour shot either, so perhaps in time my palate will develop to the point that Ill have to get more indoor plants to use up the excess water.

    Bayside, having reread your post, I notice that you are returning water that you have run off after steaming milk. I wouldnt be doing this - when I purge my steam wand after steaming I generally notice that milk is the first liquid to come out. Feeding this back into the machine will contaminate your boiler.

    Leave a comment:


  • Dimal
    replied
    Re: Steaming with Silvia

    As you say Viviane,

    If you cant taste any difference then it doesnt really matter. It does make a noticeable difference with a cup of tea though (to me anyway), since dissolved gasses in the water are released as the temperature of the water increases and seems to be a cumulative phenomenon if the same water is boiled more than once.... the tea tastes noticeably more flat with each boiling event. The same thing could possibly happen with coffee also?

    Mal.

    Leave a comment:


  • Viviane
    replied
    Re: Steaming with Silvia

    Originally posted by baysider link=1174271804/15#21 date=1178257099
    Our Save the boiler element procedure minimises the risk but may introduce another factor for further consideration.
    The temp surfing routine has us running the hot water  after the milk has been stretched , until the light appears; waiting 25 seconds (during which time the PF is loaded) and then pouring the 25 second shot.
    So far...so good.  But as Brisbanites we are very conscious of the 300 mls of water we draw off when lowering the boiler temp and have been in the habit of popping it back into Silvia (plus another 200 mls of fresh filtered water) after it has cooled to room temp.
    Question: Do CSnobs have opinions on the reuse of boiled water as a serious taste issue?
    I pour my shot before steaming on my Silvia, but still run water first to get the element on, and use this water to heat my cup.  Sometimes I need to run 250 ml, other times only 50 ml. Either way, once the cup is heated I tip the water back into the tank.  Ive never noticed a difference in taste. I do check the water first though - occasionally some stray grinds drift into the cup, and in this case the water is cooled and goes to the nearest plant.

    Baysider, I dont know whether youve played around with the times you let the element heat up - I start brewing at 40 seconds, sometimes a few seconds more, depending on the beans Im using.  Any less and I get pale crema and a sour shot.

    Leave a comment:


  • baysider
    replied
    Re: Steaming with Silvia

    This old dog has been trying so hard to standardise a routine that its a bit challenging to learn a new trick!
    But I take the point and will do a spot of reading on appropriate Silvia temp surfing profiles
    ...Baysider

    Leave a comment:


  • robusto
    replied
    Re: Steaming with Silvia

    If it comes out of the boiler, it is what you are drinking and so you should be confident of its acceptability.

    But why not save water, save your pump, and time, by brewing first, steam second.
    --Robusto

    Leave a comment:


  • baysider
    replied
    Re: Steaming with Silvia

    Our Save the boiler element procedure minimises the risk but may introduce another factor for further consideration.
    The temp surfing routine has us running the hot water after the milk has been stretched , until the light appears; waiting 25 seconds (during which time the PF is loaded) and then pouring the 25 second shot.
    So far...so good. But as Brisbanites we are very conscious of the 300 mls of water we draw off when lowering the boiler temp and have been in the habit of popping it back into Silvia (plus another 200 mls of fresh filtered water) after it has cooled to room temp.
    Question: Do CSnobs have opinions on the reuse of boiled water as a serious taste issue?

    Leave a comment:


  • D-Caffa-nite
    replied
    Re: Steaming with Silvia

    Originally posted by D-Caffa-nite link=1174271804/15#19 date=1177988291

    Low fat milk wont hold the foam as long because of its surfactant properties (fat is important in maintaining the surface tension of the microbubbles).  
    Oops got this part wrong.  Heat coagulated milk casein (a protein) provides the structural integrity of the milk foam. Fat is more important in whipped cream stability.

    Leave a comment:


  • D-Caffa-nite
    replied
    Re: Steaming with Silvia

    Originally posted by dumiya link=1174271804/15#17 date=1177808920
    I am a bit confused!  I live in Perth - that may explain it.
    I have struggled to make micro foam with lite milk and Hi Lo milk.  I can get  foam with small bubbles - not what I call micro bubbles.
    By old  Breville Cafe Roma made micro froth, real firm stuff, from any lite or HiLo or anything I put in the jug - I jest a bit.  But that was all it did well.
    By accident we bought some normal (?full cream) milk.
    I produced a reasonable amount of the most amazingly good micro froth.

    Not sure what this means.  It may mean the lite milks are being watered down rather than the fat content being removed.
    I would prefer to use the low fat milk.
    Any advice comments.
    David

    (Silvia & Rocky)
    I have steamed with both machines and can tell you that Silvia is definitely superior.   Remember that true microfoam can be obtained without any steam gadgets i.e. rubber dooverhickeys attached to the wand.   There is more info on sites such as coffeegeek, home barista and wholelatte love about the procedure.

    When I first got my Silvia, the trick was not to blow the milk out of the jug!  The principle is the same with whatever equipment you have - angle the tip just below the surface of the milk, create a whirlpool and only allow small little sips of air into the milk whilst minimising any visible bubbles.  You make small adjustments as the level of the milk rises.  You also can tell by the sound.   The introduced air has a subtle ch-ch-ch sound (unlike the sound when you blow bubbles into a liquid).

    With more powerful machines you actually dont need to spend as much time introducing air before immersing the tip.  The rest of the procedure is to completely homogenise the introduced air into the liquid and bring the milk to ideal temp.

    All milk can be frothed but they do differ in the ease which this occurs and how long it lasts.  Low fat milk wont hold the foam as long because of its surfactant properties (fat is important in maintaining the surface tension of the microbubbles).   It comes with no surprise that whole milk gives better mouthfeel and a richer taste (this is why foods rich in fat are so appealing - but a threat to the waistline) .  I only use low fat but still have respectable microfoam that stands up in soft peaks that lasts the entire drink.

    Leave a comment:


  • Wushoes
    replied
    Re: Steaming with Silvia

    microfoam is possible using almost all types of milk (bar buttermilk)...even soy is capable of the most amazing microfoam for latte art. I realise your aim is not latte art at the moment...but concentrate on your technique. Its all in your technique. Plenty of articles and related material out there. Coffee geek milk guide is a good start! http://www.coffeegeek.com/guides/frothingguide

    Once you know your technique is 100%, then you can blame milk for not producing the velvety microfoam like more baristas have been doing for the past year.

    Good luck!

    Leave a comment:


  • dumiya
    replied
    Re: Steaming with Silvia

    I am a bit confused!  I live in Perth - that may explain it.
    I have struggled to make micro foam with lite milk and Hi Lo milk.  I can get  foam with small bubbles - not what I call micro bubbles.
    By old  Breville Cafe Roma made micro froth, real firm stuff, from any lite or HiLo or anything I put in the jug - I jest a bit.  But that was all it did well.
    By accident we bought some normal (?full cream) milk.
    I produced a reasonable amount of the most amazingly good micro froth.

    Not sure what this means.  It may mean the lite milks are being watered down rather than the fat content being removed.
    I would prefer to use the low fat milk.
    Any advice comments.
    David

    (Silvia & Rocky)

    Leave a comment:


  • TC
    replied
    Re: Steaming with Silvia

    Hi Paps,

    Almost every time I see a Silvia, the first thing I do is to mod the wand. I bend it out by approx 15 deg and forward by 15 deg. This will mean that no weird angles are required when you texture your milk. Simply rest the back of the jug on the back of the wand and instant whirlpool. No need to contort yourself nor the jug ...

    You do need to bleed all of the wet steam from the boiler before you texture. You also need to use enough pressure to create momentum or you will not get that whirlpool...If the event sounds bad, the milk will be bad...Aim for gentle hissing and no screaming (wand too deep).

    From there, try following the milk texture tips I wrote here: http://coffeesnobs.com.au/YaBB.pl?num=1167622442

    Lastly- ensure that you prime the boiler by running water through the group head or wand after you have textured your milk. Overheated elements can and do blow when the steam switch is left on...A new element (and its associated boiler) is in excess of $300...You dont want to go there

    2mcm

    Leave a comment:


  • robusto
    replied
    Re: Steaming with Silvia

    I dont have problems with Silvias wand -- it makes wonderful microfoam and is pretty forgiving of dramatic movements.

    Try angling the pitcher towards the side of Silvia, with the jug spout almost nestling in the upper part of the wand.

    Place the tip on the surface, and near the edge closest to the machine.

    Gently release the steam valve to avoid blowing bubbles, and observe the milk swirling. (Some have the valve deep into the milk before opening the valve, then they lower the jug to place it near the surface. I prefer my method because it shows instantly the effect the volume of steam has on the swirling action)

    Keep swirling until its reached the desired temperature, turn off steam and lift out.

    Tap the jug firmly on the bench if there are any bubbles that need dissipating.

    Hold the jug and swirl briskly with your forearm. [insert wisecrack comments here]

    You should see gleaming white microfoam in the jug.

    Hope that helps.

    -Robusto

    Leave a comment:


  • D-Caffa-nite
    replied
    Re: Steaming with Silvia

    I have a problem with Silvias wand. My previous technique with my old machine was to rest the edge of the pitcher along the wand and gently slide it down as I stretched the milk or changed angles. This steadied my hand and made sure I did not make any dramatic movements.

    Now with Silvia, there is a little rubber connector on the wand which catches the edge of the pitcher and prevents me making any fine movements. What is everybody elses technique to ensure they have full control over the pitcher.

    Leave a comment:


  • scoota_gal
    replied
    Re: Steaming with Silvia

    Originally posted by robusto link=1174271804/0#9 date=1174632125
    Dennis, I ever so selflessly live only for the betterment, happiness and fulfillment of my wife. Er, dont we all? Her happiness is mine.

    ==Robusto
    That is just soo nice to hear a male say that! ;D

    Leave a comment:

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