Coffee Appreciation

Got to say that despite my standard dose being a bit larger (17g to 270ml) I prefer the original version.

Anyone still attempting espresso at home?
I have a rancillio Silva machine and a rancillio Rocky grinder. Both were 2nd hand. I replaced the burrs in the grinder a couple of years ago. The water runs freely through the group head, and I've done nothing to maintain or service the machine except using filtered water.
My issue is blonding. In terms of beans I used to use caravan, then went onto Colombian beans and have tried some others that smell and look fresh but still I have to use my finest grind. 2 years ago the caravan beans would start at more coarse on the dial and get finer over the next 2 weeks. Now I'm always at finest possible grind always.
Any suggestions why the shots seem to run so fast? I haven't choked a shot in ages now

What sort of dose are you using? I'm guessing they'd normally be using around 18g or so? Much space in the basket to get any more in?

Yeah 18g. If I go much more it really has a strong shower screen print on it but haven't paid attention to how that alters the flow. Will try 19g tomorrow

Sounds like your grinder isn’t able to grind fine enough.

Looks identical to the gaggia edf which I have. Does espresso nice. Although mine is stepless so may help get coffee finer.

Sounds like your grinder isn’t able to grind fine enough.

The Rocky is a natural and well proven partner for the Silvia, with commercial grade burrs and a pro level motor, so I don't think it's that unless the burrs are badly adjusted or something.

Counter intuitively, if you're not getting crema @OldSlowJoe it's sometimes better to grind slightly coarser. I'd been having problems the last few days with Dark Arts Weird Science coming through watery and with no crema. I thought it was because (due to life events) I picked it up nearly two weeks after ordering, but this morning I moved the grind adjuster on my Vario to 4 from 3 and I managed to pull the shot in the attached pic. It's not my best but it's coffee that's a few weeks older than it should be. Are you tamping hard enough?

I use 15g because although everyone recommends 18g I couldn't fit that in my double basket...

Is your Silvia clean? To rule out cleanliness issues I would backflush it with some Puly Caff or similar. Also if it's been used in London (with London's famous hard water) for at least a couple of years there's a good chance of limescale having built up inside. Even if you've been using filtered water, what about the previous owner? A (chemical) descale would be good and a mechanical one (take apart the grouphead and clean everything) would be even better. I opened my boiler up once and there was SO much scale in it I now reckon I need to do that every few years, but I appreciate you're not going to want to do that and scale in the boiler will be less of an issue than in the grouphead.

I find the Silvia is quite fussy about beans too. A lot haven't worked for me. Some that definitely have recently:

1. Square Mile Red Brick
   
2. Square Mile Sweetshop
   
3. Yellow Bourbon espresso
   
4. Yellow Bourbon decaf
   
5. Dark Arts Weird Science
   
   
   

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Glad you liked the Weird Science btw @Monster1985

I didn't have a great experience with Dark Arts espresso a few years back but I think they've got better. I ordered some of their Christmas coffee yesterday so will be interested to try that.

The Rocky should definitely be good enough (assuming it's working as expected), and should definitely be able to grind fine enough to choke a machine assuming a decent dose (that's also working as expected).

@OldSlowJoe, it may be worth getting some pre-ground from a decent coffee shop to help diagnose whether the issue is more your Silva or Rocky.

Thanks for the suggestions. I agree that this machine is more temperamental to beans than the gaggia I 'upgraded' from.
I'm getting crema and a good flavour. Its the speed I'm not enjoying.
I put 19g in this morning and it was good.
Definitely will do a full clean over Christmas

Milk prep at home?

I don't drink the stuff but my wife would like to stop having to use a whisk and a microwave - something I wholly agree with. But things like the Lavazza A Modo Mio and the Bialetti Tuttocrema don't look like they result in anything that's better than the current set-up (apart from less mess/faff).

Not expecting anything to produce appropriate steam but any advances on the above?

We have an induction hob and a few spare plug sockets.

If you want proper steamed milk you really need an espresso machine with a steam wand.

Edit: You can put a pretty good foam into hot milk with one of those AA-powered milk whippers or in a cafetière, but it’ll never be the same as with a steam wand.

If you want warm frothy milk to chuck an espresso or other coffee into with absolute minimal work/faff/technique/clean up, I think the nespresso aeroccino is hard to beat. It's quick and easy to clean.

My parents have one and it's great. It produces a very drinkable hot frothy milk at the press of a button and takes about 20 seconds to clean. You're not going to have the control of a steam wand, but then you don't have to go through the rigmarole of learning how to use it either.

Chinya, Kuissential, Breville, lots of makers that have very similar machines. They all do a pretty good job.

This might be overkill (but also, if I didn't have an espresso machine with a steam wand it'd be the only option I'd consider), but something like this perhaps?

https://www.youtube.com/watch?v=mHbRVz4vXg8

Bellman steamers have a rep for being fairly dangerous, with a steep learning curve.

Dangerous how out of interest?

They've got a pressure relief valve built in that's generally seems to be used as the flag that it's ready to use. There seems to be a bit of discussion around which is the ideal amount of water to use (somewhere between a quarter & half full), and apparently if you keep the wand closed from start to ready to steam, you can get some wet steam (suggestions are to keep the wand open until the water starts to boil).

Internet knowledge that is, solid.
Sorry, just remember reading some reviews when I was looking for a milk steamer, ended up with the Kuissential.

Just noticed my Wilfa svart burr is looking pretty worn and I think the grinds are looking a bit uneven plus there may be quite a bit more fines than before because my brews are taking longer. I see replacements are available. Worth doing? Only the top burr is replaceable though.

Yes almost finished the bag now. Got a couple more different bags coming from Dark Arts, if they ever arrive with the postal issues :-)

Does anyone have any recommendations for espresso distribution tools? Have just been using wooden cocktail sticks and thinking of upgrading.

I used to use an unfurled paperclip...is that an upgrade?

Will give it a go!

https://sworksdesign.com/Flat-Burr-Conversion-Kit-Niche-Grinder-Pre-order-p507175010

This is kind of interesting. I'm surprised Niche didn't come out with this themselves if its as easy as it looks

https://www.lfgss.com/conversations/382132/

Baby Gaggia anyone?

Batch brew and a mince pie at the forums favourite

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