Hi all,
This is my first post here (although I have been a long-time observer), after recently getting a brand new Silvia (another happy Di Bartoli customer - I highly recommend their service)! I have a Rocky grinder, though I had this for a few weeks before getting the Silvia. I previously had a Sunbeam Ristretto (I am on a student budget!) with un-pressurised baskets, but the upgrade to a Silvia has been amazing. I have a quick question though, regarding the flow of the espresso out of the group handle spouts.
When I brew my shots, I extract 30mls in 30 seconds, and the espresso tastes great, although the flow isnt a constant steady stream. For example, every 5 seconds the stream will stop for half a second, and then continue. The flow is exactly the same out of both spouts (so both spouts stop and start at the same time). Is there a simple solution to this problem (e.g. grind finer and tamp less, or grinder coarser and tamp harder)? Or would this be a channelling problem? I do my 30ml shots with the double basket filled right to capacity (no water on the top of the puck when it is removed from the group head, and a nice bolt impression in the puck).
Any ideas would be greatly appreciated!
Cheers,
Anthony
This is my first post here (although I have been a long-time observer), after recently getting a brand new Silvia (another happy Di Bartoli customer - I highly recommend their service)! I have a Rocky grinder, though I had this for a few weeks before getting the Silvia. I previously had a Sunbeam Ristretto (I am on a student budget!) with un-pressurised baskets, but the upgrade to a Silvia has been amazing. I have a quick question though, regarding the flow of the espresso out of the group handle spouts.
When I brew my shots, I extract 30mls in 30 seconds, and the espresso tastes great, although the flow isnt a constant steady stream. For example, every 5 seconds the stream will stop for half a second, and then continue. The flow is exactly the same out of both spouts (so both spouts stop and start at the same time). Is there a simple solution to this problem (e.g. grind finer and tamp less, or grinder coarser and tamp harder)? Or would this be a channelling problem? I do my 30ml shots with the double basket filled right to capacity (no water on the top of the puck when it is removed from the group head, and a nice bolt impression in the puck).
Any ideas would be greatly appreciated!
Cheers,
Anthony


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