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Thread: Gaggia MDF and silvia

  1. #1
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    Gaggia MDF and silvia

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi All!
    I started having coffee only 6 months ago and I am crazy about it now. *I bought myself Silvia and Gaggia MDF recently and as I read about you guys roating I got interested. *I tried few time and I was quite happy about the results.

    Now. *I am getting a little bit frustrated with lack of creama and bitter taste in the coffee. *Maybe I am getting a little bit fussy about coffee or losing some consistency somewhere but I noticed that my friends Gaggia classic made much better creama and better taste with it.

    I do roast and grind and within 1 min I brew. *I think I do pre warm the cup and silvia well and measure the amount of coffee. *I tamp ok, I think ::). *25-30 sec. *But the creama is disappointing *and slight bitterness in taste as well. *I taste some what diluted ? I am not sure the discription of the taste is right?

    Is there anyone who can suggest way of improving my coffee which I love? ;D

    And Gaggia MDF and silvia - R they right match?

    Jonathan

  2. #2
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    Re: Gaggia MDF and silvia

    Jonathan,

    It might seem odd that you have to break in a coffee machine but that is a common experience. I am not really sure why it happens. It could be oils on the surface of the boiler, group or the filter handle or perhaps a myriad of other things but it happens nevertheless. Obvious signs that the machine is not broken in are pale crema and possibly a quick pour. The single Rancilio basket is also a likely source. Forget about it and only use the double.

    There are a lot of posts here about the subject. Some ideas:
    What sort of coffee are you using? Is is a dry processed (i.e. "Natural" or washed. One of the reasons why DP coffees are used as the base for blends is because that add crema. There are other reasons too but your question was about the crema.
    I assume the coffee is fresh.

    Amount of coffee is another possibility. Put you measure in the drawer and try this. Completely fill the basket with coffee (i.e. overfill it), tap it on the bench to settle it. If it is lower than the top of the basket add more coffee then level it with a straight edge. Tamp very lightly and draw a shot. You are aiming at 60 ml in 25 to 30 seconds. If you get this you are on the money. Chances are you are not there. Adjust your grind to get the flow rate correct.

    Somewhere along the way you will probably have found the missing crema. Most of us have been down the same path as you seem to be experiencing. These days I can get so much crema that it seems that is all there is and when it settles there will invariably be a 1cm layer sitting on a double.

    Give it time and practise.

    Cheers,

    Graeme

  3. #3
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    Re: Gaggia MDF and silvia

    Thanks, Graeme

    Yes the double basket made a lot of difference. I am still trying to find the right grind for the 25-30 sec but the basket change made a big difference. :D Although I had to drink double shots each time ;D. - I only start drink coffee 6m ago.

    Thanks again.

    Jonathan

  4. #4
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    Re: Gaggia MDF and silvia is i

    Jonathan,

    A couple of other things to consider. Using the double basket does not mean you have to drink doubles. Some people let the first part of the pour go into the slops tray. The theory is the first part of the pour contains the smallest particles and is more bitter. Losing this means the part you keep is sweeter.

    A second one to think about is the La Marzocca basket. It is a bit bigger than the Rancilio double and a slightly different design. I find it delivers more crema. It also uses more coffee but if you are getting it very cheaply, that should be less of an issue.

    If you are having trouble with the flow rate, what does the puck look like? Is it firm and dry with a clear indication of the shower screen screw (and perhaps even flattened by being in direct contact with the showerscreen), or is it wet with no contact at all with the screen. If the former, grind finer and maybe tamp firmer. If the latter you need more coffee in the basket. You might also have been tamping too firmly.

    Practise, practise!

    cheers,

    Graeme

  5. #5
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    Re: Gaggia MDF and silvia

    If you compare the Sylvia single basket with the Gaggia ones, you will see that the Sylvia one is much smalller ??? so it holds less coffee and requires a shorter extraction amount, else it will over extract and go thin and bitter :P. The Gaggia single basket produces beautiful results in the Sylvia (as it does in the Gaggias).

    Greg

  6. #6
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    Re: Gaggia MDF and silvia

    Thanks Guys
    I tried and tired over the weekend and, yes, it is great now. Now I get full creama - for entire 25sec, with double basket of Silvia. I changed grind setting to 7 from 6 with good tamping. - it seems grind at 6 with MDF results more than 35sec with my silvia.

    I am quite happy with the result of the taste of the coffee. There isnt much bitter or burnt taste. I do not think my coffee is quite upto you ghys standard. But as you have mentioned - practice and practice ;)

    Jonathan

  7. #7
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    Re: Gaggia MDF and silvia

    I also roasted beans a bit longer than I used to. I think it may have been one of the factors which resulted the poor shot.

  8. #8
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    Re: Gaggia MDF and silvia

    you should see the crema comming out of my bottomless filter handle when I get things right. Crema and nothing but crema :D

    Rich

  9. #9
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    Re: Gaggia MDF and silvia


    If you told me about the full creama 6m ago, I would not have understood nor had any interest in the subject. But I KNOW now how great it is when you see full creama in the cup ;D

    Thanks Guys

    Jonathan



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