[Homeroast] Silvia n00b: tips and tricks?
koenig.mike at gmail.com
Mon Mar 28 19:55:01 CDT 2011
The Silvia really needs to be fully warmed up and "temperature surfed" to
get in the right temperature range. The mechanical thermostat has a pretty
wide temperature range so if you are pulling your shot a while after the
last time it heated the boiler, you are going to be on the cold side.
It's been a few years since I've worked with my Silvia, but I remember
having pretty good luck with "reverse temperature surfing" (try a google
search), where you wait a certain amount of time after the heater turns
off. I would grind and tamp my shot, while a stopwatch kept track of how
much time until I should pull my shot. It did require a bit of patience,
which is why I put a PID controller on it after a while.
"Normal" temperature surfing involves pulling your shot a certain amount of
time after the heater comes on, which is MUCH faster, but a bit less
Let us know how you make out.
On Sat, Mar 26, 2011 at 6:30 PM, Scot Murphy <deppitybob at comcast.net> wrote:
> I recently picked up a Rancilio Silvia off eBay and it seems to work fine,
> but I'm having trouble getting used to it. For one, it's not an auto-fill
> machine, so I have to figure out how to get it to fill the boiler between
> shots/steaming. I also can't seem to get the steam power I really need out
> of it. Worst is that I can't seem to get a non-sour shot out of it. Usually,
> isn't a sour shot the sign of underheated water? I get this no matter what
> grind I use.
> What is the best website for teaching the n00b how to manage the Silvia?
> Scot "my cold cafe au lait was supposed to be a latte" Murphy
> Homeroast mailing list
> Homeroast at lists.sweetmariascoffee.com
> Homeroast community pictures -upload yours!) :
More information about the Homeroast