I finally pulled the trigger and, based on months of reading this list, have decided to upgrade from my Solis SL-70 to the Rancilio Silvia. I ordered it yesterday...I can't wait!!!! Any advice from the "group" about idiosyncracies of this fine piece of machinery? Looking forward to my first God shot, Michael A. Roaster of Vienna, Va.
Hey there. Glad to see that you are local to me. I'm in Gaithersburg, MD. Lessee - Silvia isn't that hard to use. I recommend that you use the LaMarzocco double basket (the ridged one). I'm not a big fan of the Rancilio double basket. The Silvia ships with the commercial portafilter now, which is a really nice portafilter. The tamper that ships with Silvia is a piece of crap. You'll need a 58mm tamper. I like the Espresso Parts NW convex Lava Tamp, but ymmv. Otherwise you should be all set if you have a decent grinder. Silvia has a lot of brass in it. Let it warm up for half an hour or perform Mark Prince's Silvia Cheat (search google for it). WRT coffee, use something that you are comfortable and experienced with as a starter so that you know what the end result ought to be. I know that a lot has been written on temperature surfing and PID etc. None of it is necessary to get good shots from Silvia, although you may want to investigate such things in the future after you become familiar with the machine. There's a lot of info on the Web. -Greg At 10:57 AM 3/16/2004 -0500, you wrote: <Snip>
This site has tremendous information on Sylvia:http://www.quiknet.com/~frcn/Coffee/Coffee.htmlIn a message dated 3/16/2004 10:57:32 AM Eastern Standard Time, MMore writes: <Snip>
<Snip> Absolutely the BEST source of information on the Silvia. Plus, it's just a great read. My main advice, for what it's worth, is that practice makes, if not perfect, pretty damn good. I mostly drink Americanos so it's easy to get a little sloppy with shot timings and grind adjustment and tamping and still end up with a very drinkable concoction. But then I actually time and measure a few times and get everything dialed in right and there's just a world of difference. Drinking some straight espressos on a fairly regular basis also is important for me--relatively minor variations (from the above "getting sloppy") that might go, if not unnoticed at least ignored, in an Americano or certainly in a drink containing milk, really express themselves clearly with the pure nectar. I've also found that, for the Americanos, roasting significantly lighter (not much past Full City+) works for me--YMMV. Most of all, enjoy your new machine! Bill