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Rancilio Silvia V3 & Compak K3 Touch

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  • #16
    Chud, I've been using a v1 Silvia for the same period of time as you, so can relate to your frustration. Tricky machine to get right, but rewarding when so. I'm now getting good quality (to my palette) shots using temp surf method with a short (1-2 second) cooling flush 30 seconds after boiler light goes out. Almost every time I've made a bad shot I've attributed it to over filling the filter basket. I bought a 14g ridgeless Synesso basket and a naked filter handle. I dose 17g weighed per shot, and have found best results with fine grind and light tamp. I fitted my shower screen with a shallower head screw, this removes that deep hex head imprint from the top of the puck. The naked filter really helps you figure out if you are tamping correctly.

    Lots of people here are far more experienced than me, but I hope the above is somewhat useful. Hope you get the results you're looking for.

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    • #17
      You are dosing for a double or triple even and pulling single shot volumes. Try aiming for 50 to 60 mls in 25 to 30 seconds and see how it tastes.
      Sounds like you are over extracting your coffee. I'm not surprised it tastes "strong"

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      • #18
        Have you checked your brew pressure? If the OPV is stuck your pressure will go sky high and make it very hard to get decent brews. That's what happened to me on a previous machine. Would be worth checking.

        Cheers

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        • #19
          Originally posted by trentski View Post
          You are dosing for a double or triple even and pulling single shot volumes. Try aiming for 50 to 60 mls in 25 to 30 seconds and see how it tastes.
          Sounds like you are over extracting your coffee. I'm not surprised it tastes "strong"
          Hi Trentski,

          I am using the double spouted handle. When I make an espresso I only use one side, and thus pull a single shot of approx 30ml in 25-30 sec depending on blonding. When I am making a long black, I usually cut off at about 20 seconds, espresso over water.

          Chud

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          • #20
            Originally posted by chud View Post
            Hi Trentski,

            When I am making a long black, I usually cut off at about 20 seconds, espresso over water.

            Chud
            Morning Chud,

            I'm wondering about under extraction, 20 seconds is very fast, ideally the water should be flowing through the coffee for approx 30 seconds, i.e single 30 ml in 30 seconds, double 60 ml 30 seconds, adjust grind to achieve these flow rates, when using a double spout the output from from both sides equals the total.

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            • #21
              Hi Yelta,

              I have read in a few places that a long black should be cut earlier, to avoid extracting any form of blonding at all. The shot i pour would pour out to 30ml per side if I leave it to go for the 30 seconds, I am just cutting it short at that 20 second point, only extracting the rich dark colours. I'm not actually adjusting the dose or grind and producing 30ml in 20 seconds.

              Chud

              Comment


              • #22
                Originally posted by chud View Post
                Hi Yelta,

                I have read in a few places that a long black should be cut earlier, to avoid extracting any form of blonding at all. The shot i pour would pour out to 30ml per side if I leave it to go for the 30 seconds, I am just cutting it short at that 20 second point, only extracting the rich dark colours. I'm not actually adjusting the dose or grind and producing 30ml in 20 seconds.

                Chud

                I hear what you say Chud, conventional wisdom suggests <> 30 seconds is the optimal time for water to be flowing through the puck, I don't drink long black so won't pretend to know the finer points, however my drink of choice is a Lungo.

                My method of making a Lungo is 18 grams of freshly ground beans, medium weight tamp, 30 second extraction which results in approx 90 ml of tasty viscous coffee with lots of crema, as you can see, once again, regardless of the volume the extraction time remains at the targeted 30 second mark.

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                • #23
                  Hi Yelta,

                  Ahhh I see! Thanks for that! Yes I certainly don't profess to know everything, let alone much at all really, it's just simply what I have read. I'm always keen to try something new in this beautiful world of coffee! I guess I am pulling more of a double ristretto over the top of my water. FYI I just made a long black with the same dose and cut if off at 27 seconds instead of 20 and it was much more bitter than the previous cup. That was the only variable change!

                  Chud

                  Comment


                  • #24
                    Hi kbilleter,

                    I just ran some through. taste like hot water, but with an slight, ever so subtle coffee flavour. not "nice" either, more like what u would imagine a discarded puck to taste like, based on the smell of the pucks! Now to be clear, it's very very slight, but definitely there.

                    Chud

                    Comment


                    • #25
                      artman,

                      Forgive my naivety - But i would not know where to start. I have read about adjusting pressure before by taking off the top panel and adjusting, but have not ever taken it that far. What would I need to achieve this, and what should the correct pressure reading be?

                      Cheers,

                      Chud

                      Comment


                      • #26
                        Originally posted by saeco_user View Post
                        Something to try - run through your usual routine without any changes, then before locking in the group handle, flush some water through the group for 5 seconds or so. Immediately lock in the group handle and pull your shot.
                        This will lower the temperature by a few degrees and you may notice less burnt flavours in the cup. It is possible when temp surfing you are pulling your shots at the upper end of the temp cycle (which is quite large in a Silvia).
                        Anyway, can't hurt to try.
                        Originally posted by Ricco View Post
                        Chud, I've been using a v1 Silvia for the same period of time as you, so can relate to your frustration. Tricky machine to get right, but rewarding when so. I'm now getting good quality (to my palette) shots using temp surf method with a short (1-2 second) cooling flush 30 seconds after boiler light goes out. Almost every time I've made a bad shot I've attributed it to over filling the filter basket. I bought a 14g ridgeless Synesso basket and a naked filter handle. I dose 17g weighed per shot, and have found best results with fine grind and light tamp. I fitted my shower screen with a shallower head screw, this removes that deep hex head imprint from the top of the puck. The naked filter really helps you figure out if you are tamping correctly.

                        Lots of people here are far more experienced than me, but I hope the above is somewhat useful. Hope you get the results you're looking for.

                        Seeing as this has popped up from 2 different users, I have now adopted this. I'm flushing for 1-2 seconds after temp surfing to reduce temp. Will try 5 seconds over the course of a few more cups as well!

                        Thanks a lot,

                        Chud

                        Comment


                        • #27
                          Originally posted by chud View Post
                          Hi Yelta,

                          Ahhh I see! Thanks for that! Yes I certainly don't profess to know everything, let alone much at all really, it's just simply what I have read. I'm always keen to try something new in this beautiful world of coffee! I guess I am pulling more of a double ristretto over the top of my water. FYI I just made a long black with the same dose and cut if off at 27 seconds instead of 20 and it was much more bitter than the previous cup. That was the only variable change!

                          Chud
                          ????? Size of basket, weight of coffee, what was the volume of the extraction at 27 seconds? difficult to diagnose without all information.

                          Comment


                          • #28
                            Originally posted by chud View Post
                            artman,

                            Forgive my naivety - But i would not know where to start. I have read about adjusting pressure before by taking off the top panel and adjusting, but have not ever taken it that far. What would I need to achieve this, and what should the correct pressure reading be?

                            Cheers,

                            Chud
                            Don't go there yet mate, and, if in the end it needs adjusting, get it done by someone who knows what they are doing.

                            Comment


                            • #29
                              I did not read the whole thread. If you are using a Silvia standard basket the dose should be 14gms. So try 14 gms. Adjust grind to give the dose of say 50ml (2 cups) in 25secs. The grind will need to be adjusted, the tamp use what ever you are using - firm but not stressing.
                              We now use the Rancilio 14gm baskets on a HX and DB now because it was most successful on our old v1.2 Sylvia. It will be mild but packs a subtle punch. Do bother temp surf at present.

                              Comment


                              • #30
                                I brew with a Silvia and understand your frustration. It took a long time before I started getting consistently good shots.
                                If you do a search on this forum you'll find loads of information that will help you on your quest for better coffee.

                                That said, here are some things that changed the game for me (a lot of which simply helped remove variables):

                                PID (totally worth it IMO)
                                Naked portafilter
                                Snug fitting Pullman tamper
                                VST baskets
                                Scales (I weigh dose and yield)
                                Lowered pressure

                                Good luck!

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