Re: Thinking of the plunge into a Rancilio Silvia
 

There must be something missing in this. You shouldn't have such issues. Try heating the espresso cup with a blank shot before making the espresso shot.

I don't really "surf" the machine, but it becomes intuitive once you know how the machine is operating at that moment. Change grind, tamp differently for what is already ground... Does it come out even? Does it take a few seconds, several seconds, before the espresso comes out or does it come out right away?

Re: Thinking of the plunge into a Rancilio Silvia
 

I am not going to panic yet. Will wait for grinder to arrive on Monday and grind some fresh beans.
I can already tell there are differences in the brew with three different types of pre-ground that I have.

The funny thing about this temp thing is that my dad has a Breville, my son has a Delonghi Magnifica and I have the Rancilio.
All three of us have the same complaint about temperature.
We must like our coffee way hotter than most.

Re: Thinking of the plunge into a Rancilio Silvia
 

Get the espresso cup really hot before pulling the shot! Are you pulling directly to the cup or glass then pouring to the espresso cup?

Re: Thinking of the plunge into a Rancilio Silvia
 

I was using my old container from my old espresso machine.

I decided to use a metal one, heated it first.
Seems to work much better for getting a hot brew.

Re: Thinking of the plunge into a Rancilio Silvia
 

With this fancy device, clearly a quirky process that takes time but I think I have it down already.

Got my first solid as expected brew today, just a short while ago.
Got the temperature I was expecting for my coffee.
Still not getting the creme but that is clearly due to using pre-ground coffee.
I get my Rocky on Monday and can't wait.

Thought I would share this.
Check out my espresso cups.
Do you think they are fake or real Cohibas?:r

http://i152.photobucket.com/albums/s...o/b0e263d0.jpg

Re: Thinking of the plunge into a Rancilio Silvia
 

This machine has a bit of a learning curve. It took me a bit to understand exactly how it works.

Re: Thinking of the plunge into a Rancilio Silvia
 

Another great brewing day today.
Brewed twice and both came out to the consistency/strength we like and the temperature was right on the money.

Some things that I have learned:
Unit needs to be on for a while before trying to use it.
Keep the portafilter attached while unit warming as will warm it up nicely for you.
Surfing is cool and works. Temp surf to get it nice and hot and in addition, I turn on the steamer switch to make the pump crank up the temp even more.
I fill the cups with hot water and brew directly into them, which I was not doing initially.

Only thing left that I am truly looking forward to is the creme.
Haven't seen any but clearly due to using store bought can pre ground coffee.
Can't wait until Monday for Mr. Rocky to show up and then we will be cooking with gas for sure.:D

Re: Thinking of the plunge into a Rancilio Silvia
 

Man I have this thing coming out blazing hot now.

Now I need to conquer that creme that eludes me still. Hopefully that will change a bit when Rocky gets here in an hour or two.

Re: Thinking of the plunge into a Rancilio Silvia
 

I am officially over that early curve and loving this thing.
Took time but with the Rocky grinder, man I am loving what this is doing.

Thanks to all that have helped get to this point.

Re: Thinking of the plunge into a Rancilio Silvia
 

The crema is about the beans (and fresh grind I assume, but I know no different than fresh grinding). That being said, I think robusto beans give better crema and has more caffeine. I don’t chase after coffee beans like I use to.

Re: Thinking of the plunge into a Rancilio Silvia
 

I can only imagine how much better it can get.
I took a bag of Pilon Gourmet that probably had been in the stores for a while now.
Ground that up on the Rocky and got awesome creme that has eluded me.
I can only imagine what will happen when I get fresh roasted beans.

Re: Thinking of the plunge into a Rancilio Silvia
 

Is Pete's Coffee local in your area? Their Espresso Forte is impressive. As for mail order coffees, the Black Cat one is really impressive. I don't like Lavazza- really upsets the stomach.

Re: Thinking of the plunge into a Rancilio Silvia
 

I truly wonder how they will compare to Cuban espresso beans.
I think our espresso is unique in its strength and profile.
I can swing to any of them. My wife will be the tough one to get to try others.
She is engrained in the Cuban espresso profile.
Going to order from Bahia, made by Rokka out of Miami.
We tried their beans in Key Largo last week at a Cuban coffee shop and really liked the strength and flavor.
Tried calling them today but closed.

Re: Thinking of the plunge into a Rancilio Silvia
 

Just go for .5 lb and take the tongue lashing... You might get a positive response or reinforcement of the expected.

I haven't tried any local or US Cuban style beans. I don't see them around. Any links for some affordable places?

I have had Cubita & another Cuban made brand of beans and liked both alot.

Brazilian and Guatmalan beans I enjoy in espresso blends and in brewed coffee.

Re: Thinking of the plunge into a Rancilio Silvia
 

Cubita is bad. Not to my liking.
As soon as I connect with Bahia, will let you know.
Theirs is great.
The Pilon I show on one of these threads is also very, very good.
Let me know if you want any and can pick it up on my next trip to Miami.

Re: Thinking of the plunge into a Rancilio Silvia
 

I thought Pilon is sold as ground coffee in these parts, but not beans. I'll go take a look next time at super market. Let me look first before jumping throw hoops mailing coffee. Thanks!

Re: Thinking of the plunge into a Rancilio Silvia
 

There is a restaurant blend sold in South Florida in a one pound bag of beans.
Stuff is really good.

http://i152.photobucket.com/albums/s...o/66dbee99.jpg