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  • Newbie Silvia issue

    Hi,

    I have an old Silvia which I got recently 2nd hand - could be a 2002 model.
    I have replaced the group seal and shower screen and gave it a good clean.

    I have a Sunbeam EM0480 grinder.

    I am using setting 5 out of 25 on the grinder and filling the basket then tamping down. The compacted grinds go to just below the hollow that's about 7mm from the top.
    With this I am just choking the machine. Am I putting too much coffee in?
    I don't think it would be the grind as people have said the EM0480 doesn't grind fine enough.

    Any thoughts please?

  • #2
    Put a 5c peice on top of the grinds and pull a shot. The 5c peice should just leave an imprint but not be completely smushed in. That will give you your grind height, so to speak.

    Sounds like you are grinding too fine. Try and keep your tamp consistent, I tamp very lightly, and just change your grind fineness.

    Comment


    • #3
      I think you are right - must be too fine. I am using older beans while learning though. Do older beans need a coarser setting than freshly roasted beans?

      I'll also try a lighter tamp. Some videos I have watched show people putting a fair bit of effort (weight) into the tamp - yet say to use about 15kg pressure.

      ahh ok, re the 5c piece. I'm just getting an imprint of the screw head now so I need to put less coffee in as well.

      Lots of learning to do! Thanks!

      Comment


      • #4
        The screw is a good guide. Just tamp at a pressure you are comfortable with. I have quite a heavy tamp.
        Step 1. Now fill the basket to what you think is the right level. Put it into the group as if you were to extract a shot. Take it out and the screw should just leave a slight impression. If it is more than a light impression. Start again with a new grind, grind a bit less into the basket, try again. Find away to get it right. My marker is that the tamper top lines up with the basket edge. Keep working at this until it's right.
        Second step
        If the grinds level is now right extract a shot. Time it. It should extract about 54 mls in 27 seconds. That is two shot glasses of 27 mls. If takes longer grind is too fine. If it is shorter the grind is too course. Even our local coffee shop does the time/grind test first up.
        The above will get the grinder about right, the tamp about right.
        Be patient. When you move to new beans you will only need to adjust the grinder, keep the same level and check the grind fineness by timing the shot.
        Then it is fun!

        Comment


        • #5
          Patience is not a strong point of mine . I haven't had a chance to work the machine again but when I do I will time it and see.
          Thanks for all the advice everyone. Hopefully I can post back on the weekend having done a successful shot.

          Comment


          • #6
            Do some research on temperature surfing

            Comment


            • #7
              You need to build a consistent repeatable workflow so you can see the effects small changes make. Without this you will be floundering around never knowing if it was the grinder setting, the shot temp, the tamp pressure or the way you held your tongue the got you that God shot

              Comment


              • #8
                Originally posted by trentski View Post
                Do some research on temperature surfing
                Thanks, Yes I've learned to expel some water before making a shot to just get the reheat light to come on and then pull the shot just as i comes to temperature.

                Originally posted by trentski View Post
                You need to build a consistent repeatable workflow so you can see the effects small changes make.
                Absolutely.
                I just started to pull some consistent shots now that don't choke the machine. About 50ml in 27 seconds.
                Haven't worked out how to get some thick crema though. Is that mainly bean dependent?
                Tried 2 lots of beans though I was using Lavazza Oro in testing which I wouldn't expect much from, the other a fair trade organic.
                Waiting for a delivery of some fresh coffee to see if that makes a difference now I'm pulling some consistent shots.

                Comment


                • #9
                  Originally posted by Javafrog View Post
                  Thanks, Yes I've learned to expel some water before making a shot to just get the reheat light to come on and then pull the shot just as i comes to temperature.
                  I don't know if this is the best technique. The Silvia overshoots temperature wise and is definitely over the ideal temperature once the element turns off.

                  Comment


                  • #10
                    Yeah don't wait for it to reach temp after the flush, you want to pull your shot pretty much straight away. Also using a 5c coin to test puck height is a good basic guide, however you don't pull a shot with it in there. You simply place it on top of your tamped coffee then fit the PF to the machine. Then carefully take it out and see if the shower screen has placed any pressure on the dry coffee. Pulling a shot causes the puck to swell as it takes on water and you will almost always see an imprint of the screw so doing the 5c test this way doesn't tell you anything really. Final point - the EM0480 is perfectly capable of grinding fine enough if the burrs are in good condition and its correctly calibrated.

                    Comment


                    • #11
                      Fresh beans will definitely change the results. You will probably find you have to back the grind fineness off considerably to get 60ml in 30 seconds.
                      It's easier if you use the same beans repeatabley to start with so get on beanbay and buy some. There's a starter pack you can get which is great value.

                      Comment


                      • #12
                        Bit of a necro but for the sake of continuity I thought it best to resurrect this thread...

                        I did eventually get consistent shots but the last 4 months or so I notice that I'm not getting any crema at all.
                        I have tried using different beans - I use a local roaster usually but have bought some beans recently from 2 places I have bought off before but no difference.
                        The beans have been roasted from the last 1-3 weeks.

                        I have backed off my grind (on 11 with my same grinder - Sunbeam EM0480 no shims) but if I go coarser on the grind it looks like packet pre ground stuff and pretty much just gushes out.
                        I'm using 14g in the double basket, and getting 20ml in about 50 seconds.

                        I don't think I'm tamping too hard - I've tried the light vertical tap to settle the coffee, smooth with finger and then even tamp to get consistently just below the screw once tightened up.

                        This is what I understand in summary:
                        My volume of coffee grinds is right
                        20ml in 50 seconds is way off target - needs to be much quicker
                        Grind is already very coarse
                        Not tamping very hard

                        I'm not sure where I need to explore from here so any help would be appreciated.
                        Last edited by Javafrog; 8 January 2018, 02:54 PM. Reason: Summary

                        Comment


                        • #13
                          Have you tried pre-weighing your beans? Often if you eyeball the weight you can overdose by a fair margin.

                          Try cleaning out the grinder and then pre-weighing exactly 15g (to start) - then grind, tamp and pull the shot.
                          Record the dose and timing. And repeat for different weights and grinder settings.

                          50 sec is wayyyyy too long and 20ml is probably a bit short. You find that in most machines you will produce almost no crema under those circumstances. When I am dialing in a new, freshly roasted bean I can sometimes get a pull like that even from the same setting on the grinder. It tells me I need to back the grind/dose off a little. I prefer to keep the same dose (around 16g) and back off the grind - keep in mind I use a different machine, but the principal is the same.

                          Comment


                          • #14
                            Originally posted by Javafrog View Post
                            The beans have been roasted from the last 1-3 weeks.
                            Tell us some more about the beans your using, where purchased, how stored, anything that may be relevant.

                            Sounds suspiciously like stale or poorly stored beans to me.

                            Comment


                            • #15
                              Originally posted by WhatEverBeansNecessary View Post
                              Have you tried pre-weighing your beans?
                              Yep - see my last post - 14g

                              Try cleaning out the grinder and then pre-weighing exactly 15g (to start) - then grind, tamp and pull the shot.
                              Record the dose and timing. And repeat for different weights and grinder settings.
                              Yep, that's what I do.

                              50 sec is wayyyyy too long and 20ml is probably a bit short. You find that in most machines you will produce almost no crema under those circumstances. When I am dialing in a new, freshly roasted bean I can sometimes get a pull like that even from the same setting on the grinder. It tells me I need to back the grind/dose off a little. I prefer to keep the same dose (around 16g) and back off the grind - keep in mind I use a different machine, but the principal is the same.[/QUOTE]

                              Yep. If I back off the grind even more I get the right timing but get a pale coffee and still no crema.

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