Greetings, Im still a relatively new user to the Silvia having come from a Via Venezia which has the crema enhancing group handle. Ive read up what I can on the Silvia but here are a couple of questions Im throwing out there. I have been following the Mark Prince temp surf method and Im reasonably happy with the outcome. That is, I am having a fairly good strike rate in producing a nice golden crema with a sweet taste from the ethiopian roast which I roast myself. However when I let the machine heat up to the 30 mins or more which is suggested. The outcome is a mottled light crema with a bitter tasting brew. Any comments on that. Secondly when I allow the machine the recommended 30 mins or more. There is a great deal of steam ( in comparison to temp surf method ) when I purge the brew head before I place the group handle on. Is this the ideal temperature for the proper use of the Silvia a great deal of steam as opposed to minimal from the temperature surf method.
Cheers
Carloz
Cheers
Carloz


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