I'll try a 17g and an 18g shot tonight. And you are right, espresso only; no espresso based milk drinks.  Straight espresso.  I forgot to mention, not that it makes a lot of difference since the taste is all that really matters, but it had great crema; I would say, 90% or greater right out of the portafilter. It dissipated fairly quickly to around 50% – 60%, but it was really pretty right into the cup.

Post edited 3:47 pm – July 27, 2010 by coffeewriter

Jason Coffee said:

Now a 6k commercial machine that's what I am talkin about!

But seriously you could find a nice commercial roaster in around the $800-$1,500 range but it would need a little work.

I really need to try out that Mypressi Twist, do you have one?

Once I have all the basic brewers, I'll drop the $6k. I don't plan on learning to roast anytime soon though.

I do not have a Mypressi Twist, yet. But I did just order a Presso and Aero Press and should get them this week or next. I think the Mypressi is great to make a shot of 'spro without really trying. That's why I got the Presso first, it's a challenge and basically the same price.

The one variable I have never been absolutely certain about is brewing temperature, and I know that can be an issue on Silvia.  I'd like to think it may be the acidity of the coffee, but I can't be sure.  Also, I don't recall the last time I tried and SO in the Silvia, always someone else's blend, I am thinking it is time to get back to SO's.

I roast one of two blends. One is from Burman Coffee Traders and is simply called Espresso Blend – Special prep and the other is from OurCoffeeBarn and is called their Raging Bull blend.  As a result I really have no idea what type of beans are in the blend.  I would guess a typical base of a Brazilian or Guatemalen.  Who knows what the rest is.

I do want to learn enough to practice creating my own espresso blend.  I also want to do more experimenting with SO espressos.

Post edited 1:29 am – June 2, 2010 by ArtofExtraction

No. I have a Nuova Simonelli MCI doserless.  You can see it just to the left of Silvia in the avatar photo.

Post edited 11:47 pm – June 1, 2010 by ArtofExtraction

I don't know that after even a year with my Silvia that I have managed to dial in my grinder.  My shots look great, tiger striping and everything, but they are often sour — though they come in right at the 24 – 26 second mark.  If any of you have any tips or tricks I would love to learn.

I used to have a Gaggia Espresso and I pulled some pretty good shots with it, but I have never pulled what I would consider to be a truly great shot with the Rancilio.

coffeewriter said:

I'm claiming to pull the perfect shot. I sorta had an advantage though. I have to pull perfect shots each drink on the manual machine at the cafe. AS far as my home machine, no.

 

Maybe one day I will have the opportunity to use a commercial machine. I would love to take a run at it.  Silivia takes a lot of coaxing to get a great shot, perhaps a La Marzocco would make the difference — or better yet a Slayer.

BOSTON STARBUCKS REB said:

The hardest thing about espresso is finding the right grind because its so variable. On my machine I have to pull at least three shots to zero in correctly. Also, the temperature and pressure on it isn't the most stable so I have to "surf" to make sure I find the sweet spot. Practice, practice, practice!

The grind also changes throughout the day from temperature and other variables so it is just a matter of patience and practice. Youll find it.