Hi Guys,
I purchased a Silvia V4 in December along with the K3 Touch. I was until that stage, a complete coffee making noob - As in, I had never brewed a shot until that point.
The problem I am facing, is frustrating me to say the least.
I am finding the Coffee I am making is tasting quite terrible!
I have been reading/viewing videos/practicing for long enough now to understand somewhat the art of coffee. I use the term somewhat because I thinks its a life long learning experience that always throws up new challenges
Here is some background:
I buy fresh roasted and locally sourced beans
I use the standard silvia double basket
I temperature surf
I have a Rancilio metal tamp (~$80)
I weigh each dose
I tamp evenly
I try to remain consistent and change only one variable at a time
I polish the tamp by spinning a few times (with no pressure) just to ensure the top of the puck is smooth
I have played around with different grinds, and doses.
I rinse my group head after every use
I brush extra grinds from the shower screen after EVERY SHOT. Without fail.
I'm always looking for around that 30ml range
Some things I've tried:
23g and coarser grind to yield my 30 second shot and down to;
17g and much finer grind to yield the same shot times;
and everything in between!
The 23g shots have trouble locking the group handle into place, and produce a very noticable hex divet from the shower screen nut
The 17g shots actually tamp below the ridge of the double basket, but not too low where the tamp hits the ridge and produces and uneven tamp
I am pulling shots/cutting off between 25-30 seconds, depending on blonding for espresso's.
I am pulling shots/cutting off around the 20 second mark for a long black, so trying to extract only the darker colours and taking away any chance of over extraction from the long black. I pour espresso over water.
I am finding that my espresso's are actually enjoyable enough to drink.
The problem I am finding is that every long black, tastes c*ap, really c*ap
I have found, during my time that even when i change coffee beans, that they still all taste the SAME and leave a slightly lingering burnt-ish taste in my mouth. All coffee taste pretty well the same out of the machine, and has done so from the point at which i got a handle (well presumably so) on the grind/tamp/brew process
For instance, I had a coffee at a new local I discovered and the Long Black was absolutely spectacular. It knocked my socks off if was that good. I recently purchased a KG of their beans, took them home, and (insert rasberry noise here) .... Crap. Same s*it taste.
I have taken the shower screen off twice in 6 months, including taking off the gasket/seal. Cleaning all around the group head. Dipped the brass bits/shower screen/group head in some citric acid to clean it up all nicely. So maintenance is not an issue here, as I feel I look after Miss Silvia pretty well.
Any advice on how I can improve the quality of my shot, specifically long blacks, and how can all my coffee's taste the same, and leave a "similar" taste in my mouth regardless of bean used. And also, am I aiming my sights too high. As in, SHOULD i be experiencing a cafe quality coffee from the equipment I have purchased, or will results always be mediocre at best....
Looking forward to your vast knowledge CS'ers.
Sorry for the long post, but i wanted to make it fairly clear what I've been up to, what I've tried etc.
Regards,
Chud
I purchased a Silvia V4 in December along with the K3 Touch. I was until that stage, a complete coffee making noob - As in, I had never brewed a shot until that point.
The problem I am facing, is frustrating me to say the least.
I am finding the Coffee I am making is tasting quite terrible!
I have been reading/viewing videos/practicing for long enough now to understand somewhat the art of coffee. I use the term somewhat because I thinks its a life long learning experience that always throws up new challenges

Here is some background:
I buy fresh roasted and locally sourced beans
I use the standard silvia double basket
I temperature surf
I have a Rancilio metal tamp (~$80)
I weigh each dose
I tamp evenly
I try to remain consistent and change only one variable at a time
I polish the tamp by spinning a few times (with no pressure) just to ensure the top of the puck is smooth
I have played around with different grinds, and doses.
I rinse my group head after every use
I brush extra grinds from the shower screen after EVERY SHOT. Without fail.
I'm always looking for around that 30ml range
Some things I've tried:
23g and coarser grind to yield my 30 second shot and down to;
17g and much finer grind to yield the same shot times;
and everything in between!
The 23g shots have trouble locking the group handle into place, and produce a very noticable hex divet from the shower screen nut
The 17g shots actually tamp below the ridge of the double basket, but not too low where the tamp hits the ridge and produces and uneven tamp
I am pulling shots/cutting off between 25-30 seconds, depending on blonding for espresso's.
I am pulling shots/cutting off around the 20 second mark for a long black, so trying to extract only the darker colours and taking away any chance of over extraction from the long black. I pour espresso over water.
I am finding that my espresso's are actually enjoyable enough to drink.
The problem I am finding is that every long black, tastes c*ap, really c*ap
I have found, during my time that even when i change coffee beans, that they still all taste the SAME and leave a slightly lingering burnt-ish taste in my mouth. All coffee taste pretty well the same out of the machine, and has done so from the point at which i got a handle (well presumably so) on the grind/tamp/brew process
For instance, I had a coffee at a new local I discovered and the Long Black was absolutely spectacular. It knocked my socks off if was that good. I recently purchased a KG of their beans, took them home, and (insert rasberry noise here) .... Crap. Same s*it taste.
I have taken the shower screen off twice in 6 months, including taking off the gasket/seal. Cleaning all around the group head. Dipped the brass bits/shower screen/group head in some citric acid to clean it up all nicely. So maintenance is not an issue here, as I feel I look after Miss Silvia pretty well.
Any advice on how I can improve the quality of my shot, specifically long blacks, and how can all my coffee's taste the same, and leave a "similar" taste in my mouth regardless of bean used. And also, am I aiming my sights too high. As in, SHOULD i be experiencing a cafe quality coffee from the equipment I have purchased, or will results always be mediocre at best....
Looking forward to your vast knowledge CS'ers.
Sorry for the long post, but i wanted to make it fairly clear what I've been up to, what I've tried etc.
Regards,
Chud

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