I use the origional Silvia double form my singles, and the LM for doubles.
I recently got the Double LM basket for my silvia - makes a hell of difference - more consistent throughout. With my Rocky grinder set to 14 I can get a 5 second start and a 25-30 second 30 ml pour in two cups. Not bad either, I am hesitant in dropping down a notch in case it comes out a lot longer.
Anyway question - Double is great but I find a tad too strong first thing - I just want a single, but the single basket with the silvia is really bad, never been able to master this thing - so if I was to use the double would I run two cups and toss one, or run for half the time and get one 30ml shot ?
Also is it worth getting a single basket replacement ?
I use the origional Silvia double form my singles, and the LM for doubles.
Hmm theres a thought.........but how do I maintain a 30 ml pour in 30 sec on the double unless I grind finer for the single ?
Scollops, just run for the 30ml shot if thats all you want to drink. Or for any amount you want.
Um, are both your 30ml shots looking and tasting great? I mean if you were to run the first 30ml and then slip another cup under for the next 30ml, does the coffee look the same as the first 30? If it is, well done you on acheiving that! But my experience has been that the second 30mls is not as good as the first, from either the Silvia or the commerical. ::waits for everyones shocked reactions::
Okay....I think I am kinda confused about what youre telling us in your first post, scollops. :-/
30-45 mL with the double is a doppio ristretto. Youre looking at about 50-60 mL for a doppio from the double basket. If you think a doppio is strong, a doppio ristretto will blow your socks off.
If you pull a double, drink a double. No point cutting the shot short or tossing the second shot. If anything keep the double spout on and put the seconds in a container in the fridge and use it for iced coffees.
Hmmm,Originally Posted by nunu link=1167434463/0#5 date=1167447990
Clever thinking there 99 8-),
Er? What happened to my post. There it was --gone....?
Typing in disappearing font methinks, call CSI.
go and buy a 9g single filter basked. thirty ml from a double will be a ristretto and a different taste. (not bad) or have two cups of coffee or throw out the unused shot etc. at the end of the day your using just as many beans if some goes to the sink as if you pulled a ristretto. why not drop your grind down a notch if you dont like the results then change it back. that is the advantage of notched grinders. who knows you may prefer the taste of a slower pour.
How long could you keep the coffee shot in the fridge before it would need to be discarded?
Matt. If it is in a sealed container/jug/bottle.
It should be okay for a couple days. I have often made heaps of coffee for iced coffees and kept it in the fridge up to two to three days with no issues.
I keep it in a very well cleaned heinz egg mayonnaise jar as that has an excellent lid (and it is smalll).
Originally Posted by robusto link=1167434463/0#6 date=1167459047
One of Andys bugs must have got it! :D ;D
But yeah, robusto. Thats odd. I was sure youd posted a reply as well.
Well Ill be bug-ered.
OK guys, Im new here so what Im about to ask might be obvious for some. I have a Breville 800ES and was wondering about the timing of a shot. I beleive it should be approx 25 - 30 sec for 30mls. When do I start the timing? 1. When I turn the knob or 2. when the coffee starts to pour from the PF?
On another question. I have read that it is good to turn the flow on for 3 secs to wet the coffee, turn the machine off for 5 secs then turn it back on again for the 25-30 sec pour. Is this necessary for a better tasting coffee?
I hope someone can help with expanding my knowledge in the coffee arena.
You should time the shot from the moment you hit the brew switch, even though there might be several seconds delay until the coffee emerges.
(the finer the grind and heavier the tamp the longer the delay)
The 25-30 seconds applies to both a single (30 ml) and a double (60 ml).
Hitting the brew switch for a few seconds, then off and on again for the duration of the pour is a presumed way to emulate pre-infusion, which is what high-end machines with the E-61 group do. The idea is to saturate the basket gently so that when the main stream hits the coffee the puck wont be disturbed.
However, it is questionable as to whether this in fact works with lesser machines (see other threads on this subject).
30 seconds from when you hit the switch. 25 seconds from the first drip. :)Originally Posted by thegoodies link=1167434463/0#13 date=1169112161
Java "Its all relative." phile
hmm... in my cafe a single ristretto is 10 to 12 ml long, made from a single basket - and a double ristretto is 20 to 24 ml long made from a double basket. *Even a double shot caffe latte still only has a 30 ml pour from a double basket.Originally Posted by nunu link=1167434463/0#4 date=1167447990
My understanding is that the max mount of flavour from the coffee is extracted in the first 20 ml - and after that you may only be adding volume...
I suppose its whatever works for the individual, but I guess that we need *to agree on some industry standard definitions... ::)
Hi Steve. From one relative green bean to another, welcome!Originally Posted by thegoodies link=1167434463/0#13 date=1169112161
I will try to address your question here.
Firstly, your second point. This machine has a pre-infusion feature built in, that cannot be adjusted. When you turn it on for your shot you will hear the whir of the motor for a short bit, then a few seconds of think time, then the pump fires up again and you then start to get extraction - all things being good, the extraction should start within a few seconds. So you dont need to turn it off then on again - it does it for you. Its in the manual.
To answer your first question, well, this is a bit more difficult to answer as I do not use any precision in the timing. The knob can be turned for up to 10 seconds before extraction starts (usually a bit less unless the grind is way fine and/or tamp pressure too great and/or basket single hole in the Dual Wall Crema basket blocked again).
I am pretty good at judging 30 seconds as I used to play competition eightball, so near-enough is good enough for me. If you are using the single basket and 30 seconds from switch-on you have got your 30ml, thats fine. If you find you get your 30 ml from 30 seconds after extraction starts, well, that could be fine too.
If you are using the double basket, then same time but look for 60 mls. It could be a good idea to get a measuring cup / medicine vessel or whatever and put 30 and 60ml of water into each of your favourite cups to see what it really looks like. I found my flow rate was too high by doing this.
I am not saying I dont know about when to time from, both seem okay and I have found it doesnt seem to be too critical - on this machine anyway. Particularly if you are using the basket with dual wall. I think the manual refers to 30 seconds from turn-on.
I will make an assumption that you are using grinds that are purchased from the supermarket. So all you can do to adjust the flow is use more or less grind, and experiment with tamp pressure. Really pack it in there firmly and with a bit of a twist to flatten out the top if its coming out too quick. *Of course experimenting with the quantity of grind is going away from what the manual tells you, about the measuring spoon. I used the measuring spoon - once...
I purchased a Rocky grinder and love it. Grinding your own beans gives you another option for controlling the flow rate - how fine your grind is. There is plenty that has been said here about your grind and how it effects your result. In short, if you can grind your own coffee beans then you have 3 aspects to play with to get the flow correct - how fine the grind is, how much to put in the filter, and how tight you pack it down.
It seems these things can have other consequences on your coffee as well - taste and production of Crema.
This brings me to another point - the dual wall crema system.
I saw some posts here about how filters were modified to get rid of it. I decided to - for one it was blocking all the time, and for two, I wanted to produce a coffee like a commercial machine normally would. If I get crema, I want real crema. Other posts talk more on this dual wall thing as well. So I modified my double basket (the only basket I use) - see this post to find out more about that - http://coffeesnobs.com.au/YaBB.pl?num=1168768543
Another post for further reading on this machine is
Good luck and let us all know how you get on.
Sorry for such a waffle, hope you find it useful.