HomeRoast Digest


Topic: Thx for Silvia Cheat Sheets (4 msgs / 356 lines)
1) From: McConnel
Thanks to Barry and Mike for sending along the Word files. Got them fine. I 
always learn new things from the true caficianados on this list.

2) From: Brett Mason
Are these posted anywhere for anyone else to look at?  How doi those notes
compare with what has been mentioned on list?
interested myself...
Brett
On 9/15/06, McConnel  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Barry Luterman
This is a multi-part message in MIME format.
Here they are.
            FOOLING MISS SYLVIA
 
1. Wait for boiler light to go off
 
2. Put steaming pitcher under brew head run pump for 10 sec.
 
3. Wait for light to go out. Lock in porta -filter
 
4. Fill cup wit hot water using hot water switch until light comes on
 
5. Dump water from cup and refill from the Porta- filter
 
6. Remove porta-filter, wipe dry, grind shot
 
7. Lock and load. TURN ON STEAM SWITCH
 
8. Bleed some pressure off with wand.  DO NOT PUT ON HOT WATER SWITCH.
 
9. Brew leave on steam switch if you are brewing a Cappo
 
10. Bleed boiler. Wait 15 seconds
 
11. Bleed again
 
12 Froth do not let boiler light go out
LOIS'S GUIDE TO SYLVIA
 
 
1. Heat Sylvia for ½ hour. If not follow quick warm-up procedure on =
other set of directions.
 
2. Draw off a cup of water using hot water pump. Stop when light goes =
on.
 
3. When light goes off. Dump water from cup and refill cup from Porta- =
Filter (PF). Until light comes on.
 
4. Remove and dry PF
 
5. Rocky set on 5 grind 2 level coffee measures into PF. Tamp and load =
PF into Sylvia.
 
6. Pull shot for 25 Sec.
 
7. Flip on steam switch. Set timer for 2 min. Do not let light go out
 
8. Purge steam wand. Wait 15 sec purge again
 
9. Steam milk for 20 to 30 sec. Light on Sylvia should stay on.

4) From: miKe mcKoffee
It's a six page Word doc with pics, here's text cut & paste...
 
How To Brew
With
Miss Silvia
Left bank of switches: top brew,
middle hot water, bottom steam)
Center switch is power and boiler
temperature ready light.
		 	
5oz Double Shot Café Crema
•	Make sure the water reservoir has water.  
•	If not turned on, turn on Miss Silvia. The light on the switch comes
on. The larger light to the right of the power switch comes on =
indicating
Miss Silvia is heating the boiler water. This light will go out when =
boiler
up to temperature. If just coming ready for the first time of the day, =
pull
water through PF into SS measuring cup until heater light comes on. Wait =
for
heater ready light to go out and repeat twice.
•	Set SS 5.5oz cup filled with 190°f hot water from hot water on
demand on top of Miss Silvia.
•	Set Rocky grind to seven.
•	Fill the 60cc scoop (medium) level with whole beans. (Average when
weighed 18g.)
•	Dump the beans in Rocky’s hopper.
•	Grind the beans. When all appear ground turn Rocky off. After burrs
stop turning, brush burrs to loosen any sticking grinds, turn on for a
second, again wait for burrs to stop, brush hung grinds from chute into
doser, turn on for a second one last time, after burrs stop brush last =
few
residual grinds from chute. Dispense into SS catch canister.
•	Remove portafilter, rinse with 190°f hot water on demand, wipe
basket dry and fill with ground beans from Rocky’s SS catch cannister.
•	Lightly tap the portafilter on the bottom a couple times with the
Reg Barber tamper to settle the grounds. Swipe grinds level with your =
finger
or edge of Rocky’s doser cover. With the tamper level in respect to =
the
portafilter, press tamper onto grounds with medium pressure, very =
lightly
tap the side of the portafilter, tamp the grounds firmly again, finish =
by
rotating the tamper one to one and half full turns with light pressure =
to
polish the top of the grounds. (Puck)
•	If water ready light not off, wait for the water temperature ready
light to go out. Set filled PF gently on counter. Pull water through =
head
into measuring cup until water heater light comes on. Immediately start
25sec count-down timer. Lock filled PF in, empty and dry cup and place =
under
PF, when timer hits zero wait 6 beeps (seconds) and immediately stop
timer/restart 25second count-down and start the pull.
•	Do not let it go beyond 30 seconds or brew may be bitter! (If pull
takes too long grind number coarser, too short grind finer next time.  =
Exact
grind needed varies from bean to bean.)
10oz Double Shot Café Crema Americano
•	Fill your mug with 190°f water from Hot Water on Demand.
•	Proceed as above. Instead of using a cup use the 5oz stainless steel
pitcher. 
•	Just before pulling Café Crema into pitcher, dump the hot water =
from
the mug.
•	Pull Café Crema to very top of pitcher (full 5oz).
•	Pour Café Crema from pitcher into mug.
•	Immediately refill 5oz pitcher with 190°f water and pour into mug
for Café Crema Americano.  
 
Espresso Double Shot
•	Make sure the water reservoir has water.  
•	If not turned on, turn on Miss Silvia. (Upper center switch by
itself.) The light on the switch comes on. The larger light to the right =
of
the switch comes on indicating Miss Silvia is heating the water. This =
light
will go out when up to temperature.
•	Fill 3oz demitasse cup with 190°f from hot water on demand, set on
top of Miss Silvia.
•	Set Rocky’s grind to 3
•	Fill the 60cc scoop (medium) level with whole beans. (Average when
weighed 18g.)
•	Dump the beans in the Rocky’s hopper.
•	Grind the beans. When all appear ground turn Rocky off. After burrs
stop turning, brush burrs to loosen any sticking grinds, turn on for a
second, again wait for burrs to stop, brush hung grinds from chute into
doser, turn on for a second one last time, after burrs stop brush last =
few
residual grinds from chute.
•	Remove portafilter, rinse with 190°f hot water on demand, wipe
basket dry and fill with grinds form Rocky’s SS catch canister.
•	Lightly tap the portafilter on the bottom a couple times with the
Reg Barber tamper to settle the grounds. Swipe grinds level with your =
finger
or edge of Rocky’s doser cover. With the tamper level in respect to =
the
portafilter, press tamper onto grounds with medium pressure, very =
lightly
tap the side of the portafilter, tamp the grounds firmly again, finish =
by
rotating the tamper one to one and half full turns with light pressure =
to
polish the top of the grounds. (Puck)
•	If water ready light not off, wait for the water temperature ready
light to go out. Set filled PF gently on counter. Pull water through =
head
into measuring cup until water heater light comes on. Immediately start
25sec count-down timer. Lock filled PF in, empty and dry cup and place =
under
PF, when timer hits zero wait 6 beeps (seconds) and immediately stop
timer/restart 25second count-down and start the pull. Do not let it go
beyond 30 seconds or brew may be bitter! (If pull takes too long grind
number coarser, to short grind finer next time.) Target is 2 to 2.5oz in
25sec.
After Pulling a Shot
•	Remove portafilter holding stainless steel 1 cup measuring cup under
portafilter to catch drips. Carry the portafilter with the measuring cup
under it to dump grinds.
•	Thoroughly rinse portafilter with 190f water. Wipe out basket.
•	Pull 1-2 seconds of water into measuring cup to flush head filter.
After each shot session pull 3 or 4 one-second water only with back =
flush
blank pulls. Return PF to group head, lightly seated.
•	The drip tray should be dumped and rinsed every couple days or so
depending on number of shots pulled. 
White Chocolate Kona Mocha Freeze
•	Pull espresso double shot of Vienna Roast Kona into small 3oz SS
pitcher, set aside.
•	Pour 4oz milk into blender.
•	Add ½ scoop Polar Freeze to blender.
•	Add ½ scoop Ghirardelli White Chocolate to blender.
•	Pour Kona double shot into blender.
•	Add 7 1oz ice cubes.
•	Blend on Liquefy until smooth. You may need to Pulse blend to finish
it off.
Bodum Electric Santos Vacuum Brewing
•	Set Rocky grind to 21. 
•	Use two level 70cc scoops beans with 25oz eVac. Larger 50oz eVac use
four 70cc scoops.
Press Pot
•	Set Rocky grind to 26. Grind and dump in pre-heated and dried press
pot.
•	Use one 53cc level scoop for 12oz press pot, two 70cc level scoops
for 32oz.
•	Fill with just off boiling water (205°f), infuse for 3 minutes and
plunge.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
	Sent: Friday, September 15, 2006 11:38 AM
	To: homeroast
	Subject: Re: +Thx for Silvia Cheat Sheets
	
	
	Are these posted anywhere for anyone else to look at?  How doi those
notes compare with what has been mentioned on list?
	 
	interested myself...
	Brett
	
	 
	On 9/15/06, McConnel  wrote: 
		Thanks to Barry and Mike for sending along the Word files.
Got them fine. I
		always learn new things from the true caficianados on this
list.


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