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a lot of hate for a noob first try video. hope u do well <3

1:2 ratio for 25 secs isnt even a bad extraction only because it doesnt flow nice. learn coffee :)

Pls don't, he is doing it wrong

Hello my friend, its not the original one. But i dont have it anymore and cant tell you where it was from :D

the problem is often the grinder, not the machine :)

Dont you enjoy the process 😂 ? The reason why i bought this machine is like cooking food, probably you wont get the best result but i love it

Good grinder + fresh beans (not supermarket) are super important

Ja nennen wir es witzig 😅✌🏼

Hi, 5-6 cappuccinos in a row isn't possible in my opinion. The boiler will not hold the temperature. You will also have to pull 5-6 espresso and then wait for the steam device to be ready. The steam will maybe last for 2-3 cappuccino. But the quality of the coffee will sink down :D If u plan to make 5-6 cappuccino I would recommend investing like 1500-2000 € for a big two boiler system or a dual boilersystem.

Your espresso will be cold, when u finished the milk. So in my opinion, serving 5-6 cappuccinos with this machine is hell. :D

@@EspressoTobi that will be out of budget. Or i can go for apartmento . Ok tell me if i pull shots first and then aim for milk may be for two or three cups in a row. Then how much time it takes to get steam pressure back

no

and the lelit anna w pid shot timer and pressure gauge came out...

Hey mate, yep, that's the original one. The filter is perfect worked. But today I prefer bottomless for the better optical control. U can buy these from rancillio.

Ok thanks for answering and sorry for my bad English btw, i just receive my silvia v6 black edition but after 1month I still cannot manage to have a 25/30secondes extraction, the longer I get is 18 sec for 14g in the original double basket. Before buying a bottomless portfilter I wanted to have ur advice maybe. Just to let you know I'm using fresh quality beans with a fine expresso grind from a roaster and I use all the barista tools 😅. (wdt temper etc etc) any idee?

He asked about the basket, you told him about the portafilter. The larger basket that came with my machine holds 14 g. But you can get a larger basket that holds 18 g.

@@anton6140 different beans need different grinds. You need your own espresso grinder. Also, you can't fill the basket too full, there has to be enough headroom. The tamped coffee level needs to be a few millimeters below the groove at the top of the basket. Very important.

Dont worry dude :) What u not see is that i have a temperature display behind the Maschine. I check the temperature of the boiler constantly. Y the workflow isnt the best.. but this is long time ago and it realy improved. Pls start a channel to teach us all :D btw i sold the rancilio long ago :D

You'd benefit from a Rancilio with PID so you can see when it's ready for milk steaming and then cool down to pull the shot. Here you're just temperature surfing blindly. I looked into spending on dual boilers but no one steams and brews at the same time - unless you have 4 arms/8 tentacles

@@thebrunoserge Loool word. DB don't seem as necessary as they make it out to be. Can I ask you what your workflow is like? Do you turn on your machine, turn on the brew to pull the shot when the temp is ready, then turn on the steamer to froth milk?

@@moosashahadat4862 There was a REALLY good youtube video I found with an optimized workflow for lattes/cappuccinos on the Silvia PID and can't find it now. That was the mistake I was making (pulling the shot first). WRONG - you steam the milk first, it's the only way it makes sense. Wait until the system heats up, steam, purge the wand until boiling water comes out, and by then the boiler has cooled down to shot temperature. It almost feels like it was built to be used that way. When I see anyone pull the shot first, I cringe - they're not purging the wand properly, it takes 2x longer, the coffee will be cold when they're done with the milk, and the milk won't have time to settle/bubbles to turn silky. It's a horrible workflow

@@thebrunoserge Interesting. But when you do it that way, does the frothed milk lose any integrity?

@@moosashahadat4862 No, why would it?... Oh you mean because it waits while you pull the shot? No, you just have to keep swirling it as the shot is pulled. Baristas don't usually pour the milk immediately, it's supposed to wait, then you tap the jug against the counter to pop the bigger bubbles and swirl it to make it uniform and glossy

it has temperature control

Passiert schon mal beim ersten Shot wah. Wird angepasst. ☺️

at 6:38 hes still got the steam button on. should be turned off immediately once the milk is done. and after a purge.

I don’t think so mate. Sorry.

@@EspressoTobi how about the lelit bianca??

Hey mate, thanks for your kind words! At the moment i go with 19,5 gr. and a 1:2 Brewratio in 28 sec. But this depends mainly on the beans i use. Im from germany and got a realy good roastery near by (Schamong coffee). I use a 20 parts arabica and 80 parts robusta mix. U will only have a realy good crema if u have fresh beans. With robusta its more easier to create a good crema. there is also a cheatersiev out there. They are doppelwalled and you can make a fake crema with that. but i would not recommend this. cheers

@Espresso Tobi Thanks for the input. Cheers!

How do u get that amount in stock basket

As many as you want. What should be limiting you?

Come on man, may as well get a Nespresso machine if you’re that pressed for time. Enjoy the time in the morning to just focus on one thing, making a nice cup of coffee, no phone, no distraction’s, just you and your morning routine.

Heard the same. In fact, that's how I do it. It's quicker to cool down steam temp to brew temp, than to heat up.

ok cringe

Are you referring to the middle button that runs water out of the steam wand or the top button to drain water from where the shot is pulled?

Is that necessary if you turn the machine off after steaming?

Oh my lord people are SO clueless it's scary. I see plenty in this comment section who clearly were not ready to buy an espresso machine

@@thebrunoserge can you explain please? I am looking to buy my first ever espresso machine and I am favouring the rancilio silvia but past this I am clueless. I am trying to understand the workflow of the single boiler machines and its not that easy 😅. Thanks!

@@hachac3907 thank you so much for your reply. The price difference in UK where I am from is not that big between the two and this is one of the reasons I was thinking I’ll spend a little more at the beginning. The Bambino Plus is £350 and the Silvia is £550 but I must say I am intimidated by the Silvia. Would I need to get a grinder right off the bat with the Bambino or can I mess around with pre grounded coffee for a while? The grinder is another deterrent for me, firstly the price (which would be a lot if added on top of the Silvia’s price) and secondly there are so many, it’s hard to know which one to choose.

Es ist eben alles andere als emotionslos. Aber es ist auch schwer, jemandem das Verständnis zu vermitteln, der kein Verständnis besitzen möchte. Aber gerne versuche ich mein Glück im Anschluss an deine Absätze. "Weil, mal ehrlich: Als ob das ein(!) Mensch rausschmecken würde, ob da nun 1,75g zu viel - oder 1,67543g zu wenig Pulver drin ist. Und dann den fertigen Kaffee nochmals abwiegen. Ernsthaft? 🙄" - Man schmeckt tatsächlich einen Unterschied ab 1,5 g. "Ich bin bis zum 16. Lebensjahr in Mailand aufgewachsen, aber so pingelig genau hat keiner mir Bekannten jemals nen Caffè u.Ä. fabriziert. Muss denn jede Tasse immer zu 100,01% exakt gleich schmecken? 🤔" - Es muss nicht jede Tasse exakt gleich schmecken. Aber man versucht eben genau das Aroma etc. abzupassen, das einem am besten gefällt. Das mehrfache abwiegen ist nur dem geschuldet, dass ich zu dem Zeitpunkt des Videos noch keine Maschine hatte, wo ich gleichzeitig beziehen und wiegen kann. Es hilft mir festzustellen, wie viel Leerraum meine Mühle hat und ob ich zu fein oder zu grob gemahlen habe. "Machen die Deutschen eigentlich auch mit der Stoppuhr in der Hand Liebe? Und muss ich mich davor und danach dann auch auf die Waage stellen? 🤷🏼" Der Vergleich ist ziemlich schlecht getroffen. Da ich den Kaffee am Ende genieße, müsste ich diesen auf Zeit trinken (deine Logik). Aber so ist es eben nicht. Es wird bei mir auch nicht jede Tasse so präzise gezogen. Es geht darum den Kaffee, also Mahlgrad, Temperatur, Bezugszeit, etc. einzumessen, wie er es benötigt. Danach kann man den Kaffee schneller zubereiten, ohne alles zu wiegen. Wenn er dann irgendwann zu bitter oder sauer schmeckt, messe ich neu ein, denn die Bohnen dünsten über die Zeit aus und verändern Ihre Dichte. Auch ist jede Röstung unterschiedlich. Es gibt einfach viele Fassetten und viele betrachten Espresso brühen als Gourmetarbeit. Jedem das Seine. Ich habe vor zwei Jahren auch immer nur Senseokapseln getrunken, bis ich gemerkt habe, was möglich ist. LG