Are you using fresh beans and tamping properly?
Java "Sippin da bean" phile
Im grinding my beans with the rocky at about notch #4.. which i find quite fine already, but still the coffee still comes out too quick.
unless i overload the coffee and force the portafilter in - making water coming out from the top too - i dont get the nice drip and crema coming out like it should slowly.. am i doing something wrong?
Are you using fresh beans and tamping properly?
Java "Sippin da bean" phile
yep. Im using beans i roasted on Tuesday, but they look oily after resting.
I would also blame the beans.
Probably test it with some other beans you know are good and fresh. Im not judging your roasting skills just trying to help.
Have you verified where your rockys zero point is? The numbers dont necessarily correspond to what the ought to ... ie. 0 is not necessarily the point at which the burrs touch. It could be, for example, that your burrs touch at -15, so you are effectively grinding at 20, not 4.
Hope that helps,
What are you doing for tamping?
Java "Tamping his way through life, one day at a time" phile
ok Ill try the grinder again. it might be the home roasting too. coz theres no crema at all. :( smells heaven though
The zero point on the grinder really doesnt matter. The numbers are there for reference only. If grinding the coffee finer chokes the Silvia then the grinder is working and changing the grind fineness.
With that being the case and using good fresh beans then the remaining variable that needs addressing is your tamping.
Java "A cup of many variables" phile
And maybe Dosing? ::)Originally Posted by Javaphile link=1192983826/0#7 date=1193022622
What can go wrong with tamping? Ill post a video later ... its too hard to describe everything in words.
Lots. Not enough pressure, too much pressure, un-even tamping, tapping the pf too hard in between tamps.Originally Posted by amberosw link=1192983826/0#9 date=1193035862
Try a dot point description of your technique to start with. There may be a glaring error that can be identified straight away and corrected quite easily. Ive only got dial-up too, so it will take me about 2 days to download your video :(.Ill post a video later ... its too hard to describe everything in words.
wrong size tamper perhaps... or moving the tamper when tamping...or tamping "on a slope"...
PS... it does get easier, eventually, Amber.... promise!! ;)
or tamping with the stock silvia tamper, that really sucks
ok no video for this post, although Im uploading it as we speak.
1. Tamping on a slope ? I dont know how that happens but yes sometimes my coffee after tamping is slanted.
2. Silvia stock tamper - not using that. Ive got a tamper which is slightly smaller than the basket, so it gets messy at the sides - but i think its still ok. Ive ordered the pullman + synesso basket. so Im really looking forward to that!
3. funny thing is, i tried extracting again today - and this time even finer - about #2 on the rocky - and the shot turned out looking great. but tastes powdery and more bitter. not as good as the fast shot.
4. Theres water coming out from around - am I putting in too much coffee? or does my seal need replacing? :S
Thanks for all the suggestions so far. Ive finally uploaded the video of my extraction. just watch the first minute of it to get the picture. i know the milk is not perfect, but Im more concerned about the shots coming through too quickly. Thanks!
Hmmm :-/ Not a great extraction, eh? And only about 6 seconds worth.
Your video looked like it missed the crucial bit - the grind, dose, tamp.
Have you checked out:
From what Ive read, Miss Silvia can be very unforgiving if you havent got everything right. Hopefully the above site can help your technique and indicate something you may be doing wrong.
After looking at the video, Id say the beans youre using appear to be a bit overdone and oily, or a bit old :-? so this wont be helping matters much. I used a Rocky for a few years and even allowing for a wide variation in the true zero I cant imagine ever grinding as fine as youre doing it. For my money, Id reckon that your dosing technique needs some attention and to that end maybe you could explain the technique you are currently using to see if we can help you get that aspect of the process back on track. All the best mate,
I got my Silvia a few months ago and have had similar frustrations, i ended up switching to a different basket (LM double) and things are getting easier (no-where near good yet, but getting there). I wouldnt say its all the baskets doing (more the hours of mucking around and lots of shots tipped into the sink), but but basket did make a difference as the silvia double was not very deep so i found it hard to get a big enough dose without mushing the top of the puck into the screen and the screw thingy. Have you had the same problems with the synesso basket/pullman tamper?
Ive tried to read up on dosing and the correct dose (and have found lots of different answers) but it seems people out there reckon there should be a milimetre or so between the top of the dry puck and that big central screw thing; try grinding, tamping etc as if youre gonna make a shot but dont press the brew button, instead remover the thingy and see if the dry puck has been indented with the screen etc. experiment with different levels so you have a good idea how big is too big for the puck. I found that helped me a bit.
Another thing, ive not branched out into roasting yet as it adds more variables to the mix (i think), i decided to get a big bag of good fresh beans and use them to experiment with a wide range of grinds, tamps etc. Maybe thatd help, but feel free to disagree (i have no roasting knowledge whatsoever).
Another thing ive discovered (maybe im wrong here too) is that different blends, roasts, brands of coffee beans all have different looking cremas and different times before they go blonde, which is very confusing for a newbie like me!
Hope that helps! And be sure that it will get easier!
ok! hmmmf i roasted my own beans so thats fresh and I think my pullman tamper and synesso basket is only coming in next week.
Heres how i dose/ tamp:
1. fill the silvia basket to the top. smooth it out - with my hands (clean!)
2. tamp til i see the coffee above the max line
3. shake off the excess on top if any
4. tamp again
After watching both of your videos Id have to agree with the previous comments that your beans look over roasted. Over roasted to the point that on my screen they look like they were on the verge of igniting when pulled.
This is most likely your problem. Try roasting lighter. As a starting point pulling the roast at the first sign of 2nd crack will yield a nice cup from most beans.
In the 2nd video of your dosing and tamping youre tamping far too many times. Try tamping with just 2 twists of the tamper (some would even say only one). Tamping too many times frequently leads to fracturing of the puck and hence channeling.
Rather than pressing the grounds into the PF with your hand try tapping the PF on the counter (a pad or towel under it is a good idea :)). Leveling with the hand is fine, but youll have a much more even distribution of the grounds if you tap the PF rather than press the coffee in with your hand. :)
It was hard to tell how hard you were tamping but it appeared you were tamping with a good amount of force.
Change these things and I think youll find your problem is solved. :)
Java "WooHoo for tech!" phile
yay thanks again to all. it looks like this is fixable. .
1. I can roast the beans lighter. i dont like the look of the oily beans too.
2. I can tamp it less
3. im getting my new tamper + deeper basket (synesso baskets are deeper??)
so hopefully Ill post a good extraction video next time!
coffee = kopi = kohii = kafei = yumyumyumyumm mmmmmMMmmm