Owner will agree that no matter which machine you use, is inevitably a "get to know each other," I think every machine, espresso coffee at home, during the trial and error is only part of the process. Each engine works differently and spend some time to find the right settings and operating procedures to enjoy an espresso pays in the long run. The Rancilio Silvia is no exception.
Although the Rancilio Silvia is aincredibly popular home machine, it relies heavily on its operator to produce outstanding espresso. This is certainly part of the beauty of its simplicity, but it can be a bit frustrating if it's your first home espresso machine.
After owning my Silvia for three years, let me save you some time and energy here. These are the top 5 tips that I've found help me to get the most (and best tasting espresso) out of my Rancilio Silvia.
Use a timer
I've been using a timer since I purchased my machine, and it works wonders. The durable construction of the Rancilio Silvia includes quite a bit of steel and a heavy duty boiler. Even the group head on this machine is incredibly solid. Ideally, the Silvia should warm up for 30 to 60 minutes. I use my machine at 5:30 or 6:00am, and I'm certainly not waking up early to turn the machine on. Using a simple Brinks outlet timer, I'm able to set the outlet in which Silvia is plugged into to turn on about half an hour before I wake up. By the time I'm, ready to make coffee, she's all warmed up.
Temperature surfing
There are many theories on how best to regulate the brewing temperature of the Rancilio Silvia, with many owners going so far as to install aftermarket industrial control modules (known as PID's) to micro-regulate the boiler temperature. It's a technique that's more complicated than most of us need in order to produce espresso, so I find "temperature surfing" to be the next best thing. After letting the machine warm up completely, simply run water through the portafilter until the orange "heating" light comes on. Turn off the pump and let the machine warm to the point where the orange light shuts off. Wait about 30 seconds and then pull your shot. That's easy, right?
Use freshly roasted beans
Alright, so this is good advice for any machine, but it is always worth repeating. If at all possible, use an espresso blend or the single origin bean of your choice that has been roasted within the last 5 to 10 days for optimal espresso extraction.
Use the right grinder
Everyone has a favorite grinder in addition to their espresso machine, however, many low end burr grinders really will not grind finely enough for the Rancilio Silvia. You'll especially notice this as The grains to move past the roast date. Espresso machine if you plan to spend $ 600 to $ 700 a side, first make sure you do not go for investments, most of this unless you plan to spend about $ 300 right on a mill. The classic combination is the pairing with Silvia Rancilio Rocky. I'm with its combination of two years and it works great.
Pulling a shot calibration
Every time you start a new round of roastbeans, you should be pulling a "throw away" calibration shot. Each batch of beans will require a slightly different grinder setting and tamping pressure and the odds of you getting this right on your first shot are slim to none. Just take a step back, consider that you're always going to waste a few grams of your beans in getting the grind and tamp dialed in, and see what setting work best for that batch of beans.
I hope these tips are helpful in enhancing your Silvia experience. Follow 5 of these guidelines and you'll get the time, all expressed a high degree by this machine.
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