Rancilio Silvia Tips and Tricks
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- เผยแพร่เมื่อ 28 ก.ค. 2020
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A) you cannot trust that the Silvia is ready when the light goes out. You need to cycle it with lots of hot water Into your cup. Upside is your cup will be hot and coffee hotter for longer.
B)steaming your milk first will help heat up the Silvia. Not vital but will shorten heating up time. Always run water back through the head after till it's just water and flowing well. Best seen with bottomless portafilter, but if you have the normal one make sure it's in place so it warms up also and water only coming out before pulling a shot.
C) temp control is not great so best to fit your own PID
D) steam wand is like a pro one, never any complaints on that
E) if you get slow flow from shots, it may not be too much grind in puck. You also need to dial in your grind. It may be too fine. Vary 1 variable at time. I put 18g in for double shot in about 25 to 30 secs. However when I get a new grinder I will do same but have to work out exact grind settings to get back to 25 to 30 sec pull.
F)Change the portafilter to a good 18 g one like VST ones. All testing on these show they encourage even flow and extraction. Quite simply better rounder holes help!
G) my machine was set at 10.5 Bar. I reduced this to 9 and had to dial in grind again. 10.5 is too high, water is rushing through grinds too quick too aggressively, so i strongly suggest you test this and reduce it. You'll need to adjustable spanners. Or 18mm ones. Lots of vids to show you how.
H) the roast of beans has a major impact on extraction , lighter roast being harder to extract. Each change of bean will require another dial in of grinds so you get 25 sec extraction.
I) when you dial in your looking for about 2 to 2.25 times weight of grinds in the esspresso. Eg 18 g coffee grinds will give you 36 to 40 g/ml of esspresso.
J) get a good set of scales so you can weigh grinds and so you can weigh extracted esspresso under cup when pulling shot.
Once you do all this you have a superb esspresso machine and you've learnt a lot about coffee. And you'll have a hobby that gives you a little joy each day.
You'll also realise how much more there is to learn.
any recommendations on pid a 200 dollar one or the cheapo on ebay?
I just preheat my machine for 20 to 30 minutes. I find steaming first I will lose quality foam waiting to pull a shot. Also uses less water this way..
I'd add that once dialed in any bag of beans will require further adjustments as they age. For example I find a bag lasts about 2 weeks of daily coffees for my wife and I. Over that period I will adjust the grind 2 to 3 times. As they age the beans need to be ground finer. Now I have a Niche grinder it's very simple to move the grind down a mark when I notice the pull time is shortening.
I didn't mention grinders above , but it's vital you get a good one. The Silvia is great for the price but like any espresso machine, pretty useless if the ground coffee is inconsistently ground. I tried for months with a cheap (
Regarding B), do you run water through the group head before pulling shot? I find steam comes out if I steam milk first
niche is the endgame for sure but that price tag is savage@@chrisegg8272
Great video thanks, Ive had my Silvia for 7 years or so. Brilliant machine and I use it every day. Personally I steam first and use the hot water to warm my mug when bringing the boiler down to the right temperature for coffee but that’s just how I do it.
When I finish steaming the milk, I close the wand off, then shift to hot water (middle switch) and run the water into the coffee cup until the brew temp light comes on and turn off the water. This rapidly gets the boiler down to brew temp, heats the cup up, and it prevents milk from collecting (spoiling) in the wand. Also, I use a small custard cup / rammekin to the right of the machine (under the steam wand) to reduce the mess. I'm 15 years in and on my second Silvia and love it.
I always run the hot water trough the steam wand after steaming until the heating light comes on. This ensures the boiler is filled with fresh water and it will cool down for espresso really quick and it avoids dry-boiling the boiler.
yep me too. when about to extract the coffee, is it a good idea to flush the group head for a second or two? or not needed. thanks.
Thank you for the info.
You use the hot water button?
Thanks, i was a bit lost today as i tried steaming milk for my first time and was nervous to switch back to pull a shot. I have a machine that already has the pid installed so i could see the temp was 140 degrees celcius and i oirged water through the head and steam went everywhere. Can this be damaging?
@@hcr32slider with the steam button turned off, and the power button on, run water through the steam wand until the boiler light comes on. It will come on when the temp falls below brew temp. At that point, you could run water through the group head, for a couple of seconds to simply warm it up. Once you see the PID temp stabilize (105C), you are good to pull your shot. Running steam through the group head, just makes a terrible mess. Running it through the steam wand, is a function to simply bring fresh cool water into the boiler to lower the boiler temp from steam temp to brew temp.
Thanks for featuring the Silvia. The latest v6 model with the black brew head cover comes with a larger 16 gram basket, not a 14 gram as mentioned. Also, it’s a good practice after steaming to purge water from the steam wand until the boiler light comes on again. Then wait about 30 seconds after the light goes out. That allows you to have a consistent and repeatable brewing temperature.
I just got my Silvia. Thank you!
I have a very old Silvia with an accessory that replaces the single-jet steam tip with a triple jet. When I get pure steam from the wand, I close it and let it heat up for about 2 minutes. When the light goes out, maximum temp means steam is at maximum pressure (ideal gas law: pV=nRT; temp is proportional to pressure). At that point, I can steam a cup of milk in a matter of seconds.
Thanks so much, awesome tutorial! Regards from Costa Rica 🇨🇷
I've really enjoyed my Silvia for years now. Trusty machine. The PID is well worth it.
Great video! Btw the latest V6 has a stainless steel steam wand with a smoother design! Though even on the Rancilio’s website they still got the picture wrong by presenting a previous steam wand, but if you get one then you’d know it’s different and better.
This video features a V6, so if you have a close look on the steam wand you’ll know.
easier wand to clean too.
After 10 years, I finally added a PID controller, from Auber Instruments. The digital readout gives me a much better handle on the boiler temperature, so I know when temp is stable for pulling a shot. I bought the PID with pre-infusion, which is handy to "bloom" the grounds in an effort for a more even extraction. You can manually pre-infuse with your Silvia, but it's very tricky to do consistently.
Does the v6 support the v3 bottomless portafilter?
Great job, thanks for sharing this with us! That Black Cat Analog is certainly one of my current favorites... I have 5 pounds on the way! What did you think about it?
Question: that black group cover is it solid black plastic or the same brittle stuff of the older models with a coating on? Mine is finally starting to crack and has sharp bits that can cut as the chrome is so thick. I am hoping it is solid black plastic and has the same mounting holes as I really do not want to buy a replacement that will need replacing in 5yrs. Got mine some time in 2015 (safety check was late 2014) All she has needed is a new pump as it fused a winding which is unheard of, usually it is the spring breaking or the little check valves wearing out. Quick search on Amazon and 30min wrenching and it was back up and running.
As many others mention I reverse the process. Milk then espresso as I can fill the boiler, clean the wand out, warm any mugs and get my coffee introduced to the milk as soon as I am done brewing vs letting the espresso sit. It also means the machine is not under pressure from steam afterwords and I do not have to remember to fill the boiler or flush the wand out. I do make lattes for two so I steam 2 carafes of milk then brew the espresso. Machine is perfect for that. I might be able to do 3 carafes (6~8oz) in one go.
Question: After steaming you flushed and pulled the shot and the heating light came on while the shot was being pulled. In other "how to temp surf on the Silvia" videos Gayle steamed first and then flushed until the boiler light came on, waited til the boiler light came went off, and then waited 30 seconds before pulling the shot. Just wondering if someone can clarify which method is preferable. Thanks.
Does anyone know what baskets fit in the Rancilio Silvia V2? As well, if the portafiltter is too small for an 18 gram basket would a bottomless Silvia portafilter work on the older models? Thank you for your time.
hey are you guys gonna do a review of the rancilio silvia pro model?
One thing I would do is time how long it takes for the machine to go from steam switch on.... to steam light off
Then knowing this... start steaming 15 seconds before you expect steam light to go off
FWIW... the steam light goes off at a pretty high temp... over 300 degrees
So even if you start steaming a little early, you will still have good pressure
Also, this technique will keep the heating element on, vs going off if you wait for the light to go out
I recently acquired my Silivia, so new to the machine. I am getting stem around the group head when I am pulling my shots. Cleaning does not seem to affect this. The group head is on as tight as I can make it. Any suggestions?
The Rancilio Rocky producing some serious boulders here! ...is that why it’s aptly named Rocky?
Love my Rancilio, after 13 years she finally needed some repairs. Fir a week now, I’ve been unable to get a call or email back from SCG. Very unfortunate.
If making few cups of cappuccino, would it still recommended to do the steaming first and brewing after that?
It's the quickest way to get the machine up to working temperature, regardless of what variety of coffee you eventually make.
I have a Silvia and am using an 18 gm basket. My problem is the first shot is perfect, correct volume (36 gm in 27 sec). The next shot taken immediately after the first shot, takes over 1 min. In both shots the dose is weighed at 18 gm, the technique for distributing the dose is consistent with apparent consistent distribution, tamping is consistent, and I temp surf with a target a consistent temp. What am I doing wrong?
i need help please i wanna buy a machine i want to know what will be better for capuchino and esspreso please i dont know i have this options cassiopeia quickmill vs rancilio silvia and rancilio silvia is more cheap for close to 230 dollars i dont know what buy i hope can help me to pick
The Silvia is a solid machine (I have the previous generation + SCG-installed Auber PID) but between clumps and retention I've been pretty frustrated with the Rocky. I removed the "beak" and added a 3D-printed "slide" that lets me reach into the horizontal (!) chute and pull out several grams of grounds with the end of an espresso spoon. Sure, purging first thing in the morning is an option too, but when I'm normally using 35 grams total per day, maybe 50g, 10% waste up front is a little frustrating.
I actually have a Breville Pro Grinder that I got over the Rocky and at the time I was a little upset thinking I should have gone for the Rocky, I’m happy I never did. I’ve seen it in action. It frustrates me, but that’s subjective. I just upgraded to the Eureka Mignon Notte and its an awesome machine. Takes grinding to a new level. I get there are better machines but unless you are doing some high end stuff or even just more commercial use this is perfect.
Erick Ortiz Eureka is the choice that never goes wrong. I have the Macap M2M stepless version, but Eureka Mignon produces less clumps given the same 50mm burr size.
I have a Baratza Vario, with timed dosing. The chute is vertical and short, so all the grinds fall down into the portafilter. I'm in year 11, and have never had a problem with it (knock on wood). It was the same price as the Rocky, when I bought it, but reviews were better, and that's why I went with it.
I had the rocky that I purchased like 10 years ago when I bought the Silvia. I then upgraded to a HX machine and to a Eureka Atom. I've never used the Silvia with a nicer grinder, but i always remember being at the lower/finer range of the Rocky and rarely ever getting the grind JUST right. I'm waiting on parts for my HX machine (and also a new boiler for the Silvia) and will be using the Silvia for the first time with the nicer grinder and I'm pretty excited about seeing this combo in action (the grinder is more expensive than the cofffee machine!) In terms of how it will stack up vs the usual HX E61 machine I usually use.
What does it mean when my machine makes a loud, rapid clicking sounds when I turn on one of the switches?
All right, all ready==when is Gail coming back?
...maybe she's currently "occupied" with protesting out there on the streets of Seattle? ;-)
-- BR
Someone called them and asked SCG about Gail and they said she is retired. So sad
@@thankfulock Wow...you'd think she'd have made a "Farewell Video" or something to let everyone know. At the very least, SCG should have made one.
I mean just having someone who had been a major-player there for so long (I remember the "Gail & Kat Show" from way back), then that person suddenly disappearing and nothing said about it, is not being very considerate of SCG fans/customers (I've bought several small items from SCG over the years). It's just common sense to say something, IMO.
As you said, sad... :-(
-- BR
Bill Redding You know what! Back in the days when Kat suddenly disappeared i was looking in their facebook and youtube if they announce her leaving. But nothing, i hope there will be a video of Gail soon to announce her leaving or anything like that. Maybe she couldn’t because of lockdown
@@thankfulock Well, you may recall some time back she was in AZ in her RV (doing 2-3 SCG videos from it) visiting relatives...but then I believe she went back to Seattle. I really don't know what happened after that.
But yeah, you'd think it'd just be common sense (and common courtesy) to let us know what happened to staff who were there for a while, we got to knwo them from their frequent videos, but then just disappeared with no explanation. As if they NEVER were there at all. Kind of a sad commentary -- and maybe not even a "thank you" to them for their service to SCG, IMO. I don't get why whoever running SCG has neither common sense or common courtesy skills, nor ANY connection with us -- SCG subscribers (215K of us now) or even CARE about us (I guess).
But then as the saying goes, "common sense" not so "common" anymore, is it. ;-)
Cheers,
-- BR
I have the rancillio Silvia V7 and from time to time I notice, that the water is running through to fast and therefore the espresso in these cases is a bit to watery and I don’t get this nice crema. Is there any trick you know to get a better crema?
I know this is an old comment but, your grind sounds like it's not fine enough, so the water is rushing through too quick. Either that or you're not tamping hard enough, so the water is again going through the coffee too quick.
Hi I bought the La Marzocco 17g basket to use on my Silvia with PID. For some reason my shots are gushing out way too fast. Am I supposed to adjust the grind?
Yes
@@fredito8242 ok thanks so this is normal then?
@@adimperial Yes, new baskets tend to have more holes and also more efficient at letting water through. Grind a little bit finer. Also I recommend two forums for you for your espresso needs /r/espresso on reddit www.reddit.com/r/espresso and homebarista www.home-barista.com/forums/ . Great communities and a lot of people that can give you awesome input!
Does the drip auto stop? Or do I need to manually stop it?
7:33 water temperature is already a bit too low, that's why the thermostat is kicking in; at this juncture you are playing catch-up, and there is no way for it to maintain the proper temperature given the flow rate of a typical pull... unless there is only a dribble due to the grind being too fine, or the portafilter too overfilled/tightly packed. Better to force the heater to come on 10 seconds before the 7:33 mark. Do this by turning on the steam thermostat setting switch to override the brew thermostat. Then the machine will have a fighting chance of maintaining the ideal temperature (thanks to the buffering action of the tank) throughout the pull. I've had two of these things over the last 20 years, have a third I leave in a cabin in the Maine woods so I don't have to lug one up there when I vacation.
Why would you own three? They sound like a pain to use.
@@bluemystic7501 The first one I got (used, many years ago) was an early first generation Miss Sylvia which I parted out in case I need to feed the other two some day. So I own two, not three at this point.
As for being a pain, it is spartan and could have benefited by being outfitted from the factory with a thermometer tapped into the tank; a simple readout for my own consideration I would prefer to a PID controller. But with some experience with this unit one can read the tea leaves and pretty much know exactly what the temperature is. Quality and robustness of construction and repeatable results, borne of control of the process, are what I like. The Sylvia is heavy though, that's why I leave one at the remote lakeside cabin I visit yearly. I bought all three used, and economically since people either don't clean them or moved on to a different maker with automatic features.
@@paulh6591 I was looking at this machine but it looks finicky to use. Also the downtime between pulling shots and steaming milk are a turn off for me. I think I'm going with a dual boiler PID setup instead. I've heard nothing but great things about the silvia's quality though.
@@bluemystic7501 My tack is to steam the milk BEFORE pulling the shots. It takes a scant 4 minutes for a dead cold machine to be at high steam operating temperature. I then put an empty portafilter into locked position. At the 3 minute mark or so after a cold start I run 200+ degree pumped water through a double-shot portafilter (or two portafilers, in succession, to make coffee for others) to get them hot. Precise control of brew temperature is key to consistent great results and you want the mass of those heavy portafilters working with you, not against you. Then I set the coffee grinder to work and do the tamping, working quickly to be done with this task before the steam heat to reaches a head (withing 2 minutes). Then I steam the milk for both double shots, run the pump to flush the wand and top off the tank. Then to start brewing, no waiting is involved because the introduction of fresh water into the tank has made the temp ideal for pulling shots immediately. If the grind pitch and tamping are correct, then the BTU output of the machine matches the flow rate and both (or more) double-shots can be pulled in quick succession. IF, by chance,n I have miscalculated and the flow is too slow due to an overly-fine fine grind, overfilled portafiler, and/or super-pressed tamping, I will open the steamer valve for a few seconds while brewing to bleed off some hot water so it doesn't get hotter than I wish it to be for making the coffee. So for me the only downtime is an initial three minute warmup period, then I'm a blur of action and done with an output of 4 shots, just 4 minutes later. This machine can crank out the product as fast as the operator can hustle.
@@phogroian1am I the only one that understood this comment? Just inherited a used silvia and it’s a good time.
Who has a tip for getting equal flow rate from the left and right channels of the portafilter? My right side pours considerably more.
The purge that she did after steaming the milk is very important to prevent milk from clogging up the inside of the steam wand.
lol okay
Hi .. when stesming your milk how much was in your cup and what % milk would you recommend?
I always use whole milk. It gives me the creamy texture I want. I have tried with skim milk and it just doesn't work the same way. Every steaming pitcher is a little different, but typically you would fill the pitcher to the spot just below where the spout starts. That is at least a good place to start, and then you can adjust based on your preference.
What mm is the stock portafilter?
the time it takes for a latte, just wow! thanks for the tip to stay way from this :)
It's not that long she's making the machine heat up slower by emptying out the boiler before the light turns on. Even a little bit of fresh water in the boiler causes the yellow/orange light to come on.
I have one of these and can make one way faster than her.
It's a fantastic unit.
Having said that you may want to get a double boiler Silvia pro unit if you like Lattes all the time. It has TWO boilers , one for milk , one for espresso.
Yeah, you look pretty stupid. Leave this for people that want good coffee. Stick with instant :)
@@maclok1793 Your overly extracted comment yields bitterness. Something to think about when pulling cheap snotty shots in the future. Not that its your business, but I was referring to the time it takes for the broiler to get back up to steam temp
@@TheAgentAssassin Thanks Keith :)
is my SILVIA out of wack? mine doesnt brew as slow as everyone elses video here on youtube, it comes out pouring fast, im pretty sure its my grind, its on the finest level my mid range cuisinart grinder can handle, any suggestions??
You probably need a grinder geared more towards espresso. If the shots pulling fast grind finer.
@@SeattleCoffeeGear Mine does the same thing. I have a new rocky grinder so not sure its that. Ive been using 17.5g what I think is the 14g basket and that seems to help but still very fine on the grind. And suggestions?
Aren't you supposed to turn the pump on when you're purging steam?
It is nice trick 👍👍
If this is the latest version of Silvia then the basket is not 14 grams. I’ve researched and found that it’s actually 16 grams and the traced the lot number on the side of the basket to Rancillio. This model might be 14. Also that freaks my out watching you run the machine on empty, you’ll burn the boiler out. This is all what not to do. I’m sorry, I love you guys but that wasn’t a good tips and tricks on a favorite.
Hi, can I ask how do you know it's empty and at which point in the video was it empty? Thanks
Eugene E When she had opened up the head again to drain the steam. She emptied the steam without letting it refill properly. The boiler had pure steam, she ran the head on steam and letting water flow to quickly. She never allowed the water to build in the boiler and hence risking the chance of burning out the boiler b
Erick Ortiz Erick is absolutely correct, folks. These machines are as bullet proof as the best of them, but still will not tolerate an empty and heating boiler.
This woman made it more complicated. Wrong info and according to comments she did it wrong. Bring back the older lady.
I find Allie to be really great actually, Gail is good but sometimes I feel like Allie actually has a more defined delivery and is a more proficient barista.
No Gail, no Gear!
Agree
Does it have a PID?
What is the steaming pressure difference between the Silvia to the gaggia classic pro ?
Właśnie Rancilio Silnia E i bardz pomógł mi Pani filmik.
can show please how do two capuchinos? please?
感谢分享！介绍的很全面~👏
Silvia is an amazing machine!
My previous "espresso station" pairing was a Rancilio Silvia (version III) and a Rancilio Rocky Doserless grinder. Served me well for the 3 years I had it before upgrading to my current pairing.
-- BR
I could have easily made 10 pod coffees in the same time it took this machine to make 1! So many ads...wah wah..
@@squibcakes74 These machines are not for people like you -- how LONG it takes to make espresso, latte, cappuccino, macchiato (whatever!) -- has absolutely ZERO significance. Your ignorance about the espresso scene is strong in you. And FYI, "pod coffee" is trash compared to what a machine like a Sylvia can produce. You need to get woke: For serious "espressoists," it's as much the Journey as it is the Destination...it's not just the destination -- a cup of coffee, as in your case.
You best stick with instant coffee -- or at best a cheap appliance-class "espresso" machine, or maybe a super-automatic (no matter how expensive, even though they can't equal a semi-automatic machine's product).
The the rest of us will go with time-consuming prosumer-class semi-automatic machines (and prosumer-class grinders).
Now, go down to your local Starbucks (aka: Charbucks) -- if it isn't under siege by BLM/Antifa -- and have a so-so (and expensive) cup of coffee. You owe it to yourself.
-- BR
Team rocky and Silvia I had version 1 and um killed it (my fault) then got vs two and still going strong. I have my original rocky. I use them both daily for a soy latte.
@@lizdc1 I might still have my Silvia & Rocky also but at some point the shortcomings of a SB machine wore on me a bit. However, it had nothing to do with the Silvia itself -- which was excellent/high-quality -- just limited performance-wise due to it being a SB. I wanted to be able to steam and brew at the same time so I got a HX machine and never run out of steam no matter how long I let it run.
But I must admit (and same with MOST espressoists if they were honest) -- I wanted a bit more "espresso equipment bling" if you will. You know, "art" that also coincidentally happens to make espresso!
But really, most of us upgrade not because we HAVE to (our machines make excellent espresso as-is and its paired grinder is fine) but because we WANT to. Really, doesn't anyone "need" a Kees van der Westen "Speedster?" Probably not. WANT one? Probably.
As for the SIlvia, some people are still using their version I model...they can last 2-3 decades (at least, as is other quality/prosumer espresso equipment) if taken care of, and parts for it are readily available. And some of the newer/improved parts will fit an older Silvia, so you can keep them goign a long time. :-)
But that gets back to what I was saying above: People usually upgrade because they want to vs. need to. And even if a machine CAN last 15-30 years, the owner will likely have upgraded several times in that period because for some espressoists, upgrading is a lifetime thing as it's part of the journey.
Happy Espresso-ing,
-- BR
Shot first then milk. Cycle so that the machine is heating, orange light goes out then pull the shot. You pulled a shot and the heating light was on....
I’m looking into buying this model and have a couple questions #1 being, what is the red light on the new black group head for? I haven’t seen this on previous models, and haven’t seen anyone mention it🤷♂️
You may have already figured it out/made a purchasing decision but there isn’t a light on the group head. It’s just a dot to help people when attaching the portafilter.
I’m the 3rd owner of an ancient Silvia with a PID. It’s built like a tank & I love it. Any improvements in the new version shown in the video?
Yes the newer versions have some improvements but its still the same machine
I’ve just bought a latest version and installed a PID kit by myself. By looking at it after opening the chassis, only the boiler is made of brass while other visible metal pieces are literally stainless steel. This means longer service life. But I think the new pieces could be purchasable, so you can actually go for these when needed.
yes. stainless steel wand... smooth tip, without the ridge on previous model... easier to clean.
Insulated boiler, modified steam tip(smoother easier to clean) , steam wand now articulates, plastic group head shroud instead of metal so it doesn't burn you, heating element is now stainless steel.
Newer models don't have the brass boiler so you'll be ingesting less lead
So I’m not sure this is accurate. Alright this video may indeed be featuring a 14g basket . That is not what the V6 comes with. When you trace the part number on the side of the basket. Here’s what you get:
“16 gram capacity. Accepts 58 mm tamper piston. Rancilio OEM product, part number 40100107 (40-100-107).” So it’s not a 14g as the video suggests but a 16g
I’m not sure mine came with a basket??
Do the steaming first and you have no control on how much water left in the boiler. Less water = water from the water tank goes into the boiler and would lowering the temperature inside the boiler. You can see in the video at 7:33 that the thermostat was kicking in right after it start brewing and would definitely result in a sour under-extract espresso.
It's like she was learning in the video
First espresso then you make milk. Better because temperature Profil. And most important in espresso first shot waste second shot drink. Good luck
Wergonbemakinadrink
I had a Silvia paired with a Rocky for a year, Sorry to report that around one out of ten shots was good. Waste of time, beans, water and power. It simply fails on temperature control.
Tip number #1. Turn on machine. Duh....🙃
gross
This video could of been 1 minute long