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Finally, a Silvia/Rocky. Now, what do I do?

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  • CharlieVee
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Well Tashie - how has the machine been going ? Id really like to hear how youve been progressing with your Sylvia. Regards.

    Leave a comment:


  • Rusty
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?


    Originally posted by 4F7A6D6F5F677A6569646C080 link=1243509448/77#77 date=1244962761
    This is all speculation Shocked
    I guess unless we are there watching his technique it certainly is speculation.

    I recall when I was having trouble getting a good shot using my new grinder, I rang the supplier describing what I had done and what results I was getting.

    They rightly advised that they needed to see my technique before they could offer any advise.


    Leave a comment:


  • GregWormald
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    OK, Better Squirrel,

    This is all speculation

    Bitter is often over-extraction, try a 30 or 40 ml shot.

    A good crema is usually a good full brown (depends partly on roast of bean) so maybe a little cool. Try time-surfing different times after heat goes off.

    A dark brown ring can indicate too hot. Try time-surfing different times after heat goes off.

    Damp puck can be under-dose or too fine a grind or both. Experiment a little with both dose and grind--but one at a time.

    Remember that the 60 in 30 is only a guideline. Its also one I ignore as I dont like bitter at all and regularly pull 20-25 ml shots in 20-25 seconds from a double basket containing 19 gms of grinds.

    Its all about the taste.

    Greg

    Leave a comment:


  • Rusty
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?


    Here are some tips I picked up from various websites;

    You are looking for in an ideal pour which is a rich dark reddish brown honey syrup like drippy suspended, oozy lava like, you get the picture, that’s espresso.

    If your shot is pouring too fast and the colour is quite pale then usually the coffee grind is too coarse (needs to be a ground finer).

    If the shot is taking too long (you are burning the coffee) the grind is too fine (needs to be ground coarser)

    Another reason the shot could be pouring too fast is if the machine group head and or group handle is not hot enough – that is why it is recommended letting it warm up 20+ minutes and running the hot water through the group head before brewing.

    But usually it means that there is not enough coffee in the handle and or the grind selection is far too coarse, causing less resistance for the water to pass through.

    Depending on which brand and freshness of coffee you are using, the time to brew a shot should take 18-25 seconds. Some darker roasts recommend 25-30 seconds (check with your roaster).

    Time the shot from the time you press the brew switch until the top of the crema reaches or is slightly above the line on the 20 to 30 mil shot glass.

    Ideal extraction will produce a full and persistent crema.
    Little or no crema indicates that the grind is too fine.
    A full crema that dissipates quickly indicates the grind is too coarse.
    Good coffee is made in a preheated machine in warm cups. Always run some hot water through your machine first.

    Hope some of that proves helpful

    Leave a comment:


  • ekornet
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Finally, Ive gotten to the point where Im producing relatively consistent espresso on Miss Silvia (read: consistent, not necessailry good). I could use some advice on fine tuning things at this point...

    My doubles are pretty close to 60ml in 30 seconds now (hooray!). However, the flow is taking a little long to get started (around the 10 second mark, despite quite a modest tamp) and the resulting espresso is a touch bitter (nice, thick, golden crema but it has a thin dark brown edge). The puck is also slightly on the damp side after the extraction.

    Is this bitterness/dark brown edge on the crema a sign Im burning my poor little Nicaraguan beans? If so, can you please suggest some adjustments I might make in my grinding/brewing process to correct the result?

    Bitter Squirrel

    Leave a comment:


  • Rusty
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 6075677C7D71140 link=1243509448/72#72 date=1244786818
    Learnt more in that class than I think I have learnt online in the past two weeks!

    Unfortunately we sometimes think we have all the answers when advising others :-/

    Of course that doesnt apply to me ;D

    Glad to see youre making progress tashie.

    Leave a comment:


  • Dimal
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Thats great tashie....

    You know what they say; "A picture is worth a thousand words." A hands-on lesson from someone who really knows what theyre talking about is worth a thousand pictures... 8-)

    Enjoy mate...

    Mal.

    Leave a comment:


  • tashie
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Had my class with Mike from Di Bella and it was great fun. Though be warned if you tell him youre on CS hell CS stalk you

    Everything that I had spent so long reading was so nicely consolidated in the one class. Theres a lot of conflicting information on the net so it was especially good to be able to do a one-in-one class and be able to ask questions.

    Learnt more in that class than I think I have learnt online in the past two weeks!

    Thanks Di Bella (and well be back Mike - I know youre reading this)

    Leave a comment:


  • Thundergod
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 716479787D2024160 link=1243509448/70#70 date=1244336144
    compared to instant

    Leave a comment:


  • gronk62
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 425650504A46415644444242230 link=1243509448/69#69 date=1244303505
    Originally posted by 283D2F3435395C0 link=1243509448/66#66 date=1244255711
    Sad to say, I think my boyfriend prefers Cafe Roma espresso  
    Thats the same thing my gf said about the coffee I made from the Silvia.... LOL.. she preferred the taste from the Breville over what I made out of the Silvia.... sometimes its too bitter sometimes its too sour .. ROFL..bla bla bla.... I dont care.. not going back to using the Breville...
    A friend has one of these sunbeam em4800 and buys preground "stale" coffee. He also microwaves the milk instead of steaming and 9 times out of 10 the resulting drink is not too bad...compared to instant.  ;D

    Its the only time Ill drink coffee away from home.

    Leave a comment:


  • aussiebuggaa
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 283D2F3435395C0 link=1243509448/66#66 date=1244255711
    Sad to say, I think my boyfriend prefers Cafe Roma espresso  
    Thats the same thing my gf said about the coffee I made from the Silvia.... LOL.. she preferred the taste from the Breville over what I made out of the Silvia.... sometimes its too bitter sometimes its too sour .. ROFL..bla bla bla.... I dont care.. not going back to using the Breville...

    Leave a comment:


  • tashie
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Oooh, thanks for that Squirrel.

    Ive just called their North Melbourne office and their staff are mega helpful and very friendly. And from reading their stuff on CS that seems to be the case with all their offices.

    Looking forward to my lesson and will keep you guys posted. Any CSers with new Rocky/Silvias in Melbourne want to join me?

    Leave a comment:


  • ekornet
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 4154465D5C50350 link=1243509448/66#66 date=1244255711
    Sad to say, I think my boyfriend prefers Cafe Roma espresso  
    Tashie - Not sure where youre located, but if it happens to be Brisbane, you should take advantage of the free lessons offerred by Di Bella Coffee on Abbotsford Rd, Bowen Hills.  
    The lovely people at Di Bella gave me a 90 min lesson, gratis, and it has improved my espresso markedly already.  Thanks, Di Bella!

    Squirrel  

    Leave a comment:


  • tashie
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Sad to say, I think my boyfriend prefers Cafe Roma espresso

    Leave a comment:


  • gronk62
    replied
    Re: Finally, a Silvia/Rocky. Now, what do I do?

    Originally posted by 5B4E5C47464A2F0 link=1243509448/59#59 date=1244037737
    Originally posted by 4A4E687171746B7C731D0 link=1243509448/56#56 date=1244029586
    Tashie, you will find all the detail about Gronking
    Saw that Sully lol, but too many words I dont understand in there.

    Might invest in a class instead though I am so broke right now and those naked pfs look like a really good way to learn technique.
    Gday Tashie. It really is an easy job to install the mod and is fantastic for not only helping to find the right temp to pull the shot at, but I also use it to monitor my steaming temp.

    Since I finally learned how to do a reasonable job of roasting I have discovered the best temp to pull the shot at on my Silvia is about 120C give or take a degree or 2.

    I usually start steaming at about 138C ish

    Leave a comment:

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