I use the Breville Smart Grinder with my Rancilio Silvia and it does the job perfectly. I don't know why you would spend close to $1000 on a grinder, when the combo of the Silvia and Smart Grinder does an excellent job. Just as good, if not better than most of the local cafes that serve 'specialist coffee'!
I recently bought a silvia v2 used. It is pulling shots that are equivalent to drip coffee quality. Thanks for showing these comparisons to help me diagnose my problem. (I should say im saving up money for a grinder and tamper, and am currently grinding with a blade grinder, and tamping with the bottom of a cup.) Its forced me to go back to my 5$ value village mr coffee espresso machine that I can actually get crema off of. (maybe ill post a guide on that)
While it is possible to use the Capresso Infinity to grind for the Silvia, there is a steep learning curve associated with it. The relatively large grind steps combined with a generally inconsistent grind at fine settings (when compared to mid-range grinders like the Rocky or MDF) makes it difficult to get the same results from one shot to another. Try dialing in a little bit more tamping force. You may also want to contact Capresso to see if they can walk you through recalibrating your grinder.
Dear instructor-- the dual spout on the portafilter bifurcates the stream of espresso coming from a single hole where the spout is attached. It has nothing to do with a poor tamp. The correct way to determine if the tamp is unbalanced is to observe the extraction through a bottomless (aka 'naked') portafilter. Two reasons why the extraction in this video is going to one side-- the machine is not level or the initial flow will favor one side until flow increases. Most likely the latter reason.
Hi Zack! I like the details you provide in your videos regarding making the best coffee! Coffee of my choice it's espresso, i'm European :) i recently bought a Ranchilio S27 and a La San Marco SM90 from a restaurant that went out of business, best deal ever! I'm using this at home! Can you please give me a formula of quantity of water, coffee and time of extraction for one and two shots? I've been trying a variety of combinations but I'm wasting lots of coffee ... Thank you and be safe!
Hey Zack. I have a Rancillio Silvia and am relatively new to pulling shots at home. I am using a Nemox Lux grinder. The main problem I'm having is that I struggle to dial in my shots/grind when I purchase new beans. I by fresh beans from local coffee shops which taste great in the shop but I can't seem to replicate them when I get home. I have tried using various grind levels and am currently using the second to finest, but my shots still seam to be coming out to fast. I've also tried tamping slightly harder but again they still come out in 18-20 seconds or not at all if I tamp to hard. Overall, my shots often come out extremely sour. Sometimes, my shot comes out steaming hot as well?! Would be awesome if you had any tips to give me a hand, I hate to think I'm butchering this beautiful coffee!!! Thanks, Darren
Sorry for the beginner question, but what is the difference between using 2-shots on each side vs just using a single cup? Is one a single-shot vs a double-shot? And to further elaborate, would a larger basket be needed?
Typically, you would use a double shot basket when brewing into 2 cups. But you can do a double shot into a single cup. It's very common to do that. You probably would not use a single shot basket and brew into 2 cups.
PLEASE HELP - Hi, I just purchased a RSv3 and I do understand that a high end grinder would be ideal but right now I can't afford it. I do own a capresso infinity grinder (similar to the one in this vid) but even at the finest grinder setting the shot comes out very fast and with no crema. How where you able to produce crema at such a slow rate with the capresso grinder? Am I doing something wrong here?
HI Zac, thanks for your video. Apart from grinding my coffee finer, how can i prevent my rancilio from making coffee too quickly. The final product is weak and doesnt have that creamy look. It only takes about 5-10 seconds before the water is clear
Hi AH, 5-10 seconds is way to fast! Shot timing is controlled by grind size, dose and to a lesser extent by tamping pressure. Just curious, why don't you want to grind finer? Are you using pre-ground coffee? Also the coffee will have an effect. Some coffees are better than others at producing crema.
Definitely grind finer. Start with a grind a little finer than granulated sugar and adjust from there. As you pull shots and maker further grind adjustments (dialing in the grind) do your best to keep the coffee dose the same and tamping pressure consistent. Actual tamping pressure is not critical. Just be level, firm and consistent. To get a consistent coffee dose without weighing use the double filter basket, fill with fresh ground coffee and level to the top edge. Then tamp and pull a shot. You are looking to produce 2oz/60ml in 20-30 seconds from first drip. if to fast, adjust grind a little finer and try again. To slow adjust a little coarser. To get the hang of things I suggest starting with Italian style bean blends. Many have some Robusta beans in the mix which produce crema easily. My personal favorite and one with awesome customer reviews is Maromas Orphea: www.wholelattelove.com/maromas-orphea-whole-bean-espresso
You can adjust the over pressure valve in the Silvia - It always seems to come set too high. Make tiny adjustments (1/16 - 1/8 of a turn) until you get the result. The instructions are online and in the manual that comes with the Silvia. Hope this helps.
Hi Beto, Thanks for your question. Could be a number of things. It all starts with the coffee. It should be fresh of good quality and ground right before brewing. Next is grind size. Start with a grind size that resembles granulated sugar then adjust finer if shots are coming to fast and adjust to a more coarse setting if coming to slow. You're looking for an extraction to take about 25 seconds. Here's a quick video that explains some of the basics: ruclips.net/video/-QwOSK9lZcQ/видео.html
bayterok I am waiting on my silvia to arrive and I have owned the smart grinder for years; I love it. I was hoping it would be good enough. What setting do you usually grind on for the silvia?
Stefanie Markowski Hi, It's very difficult, well really impossible to say use this grind setting on this grinder. So many variables involved. Coffee, dose, brew temp, age of burrs and so on that factor into determining grind size. We can say this: Start with a grind size that's slightly finer than granulated sugar. Basic technique: Pull a shot and time it. You're shooting for extraction timing of 25-35 seconds from first drip of espresso for a 2.25oz/60ml double. If to fast grind finer. If to slow grind coarser. As you dial in the grind keep all other variables as consistent as possible. Weighing your coffee dose for each shot will help a lot! Keep in mind that the grind setting you use today is probably going to change - even when using the same beans a few days later. Here's a video we did a couple days ago that explains some techniques that can help you be more consistent: ruclips.net/video/_Ev1zdxbXTY/видео.html
abdullah aldossary That depends on on factors like what you are brewing for. There's no "best" grind setting. If grinding for espresso, you need to adjust (often called "dialing in") grind setting based on your extraction and other factors. Here's a video that should help: ruclips.net/video/1Z5zIuwK35U/видео.html
I believe the reason the shots came out unevenly (despite what was probably a good tamp) is that your machine is not level. Judging by the video quality and editing, I'd say your camera-person was using a really nice tripod with a level indicator and the frame of the shot (as well as the Silvia) shows the machine to be low on that side when compared with the square machine housing.
The comment on the video about uneven poor and the left/right tamping pressure is not logical. The group has a central aperture which bifurcates to the left and right spouts. All the liquid passes down the same aperture. The uneven flow is due to poor maching quality and/or non-level placement of the machine.
Good question. The old advice was to use 30lb of force. In the past few years the thinking is actual force is not as important as using the same force every time and making it nice and level.
@@Wholelattelovepage But there's a difference I noticed, the Silvia pulls a consistent shot from the first drip, but the OSCAR II pulls a very dark espresso at first then the extraction changes with brew time, I don't know but I think the Silvia is better.
Given the choice I'd definitely take the Oscar over a Silvia. Far more stable brew temps with the Oscar and try brewing and steaming at the same time on the Silvia...you cannot! Very dark at the start and lightening (blonding) of the shot over time will happen with any machine. Shot quality has more to do with the coffee, grind, dose weight and distribution than the machine.
@@Wholelattelovepage Thank you so much for the nice reply, and pushing my hopes up 😊 I'm really looking forward to get nice rich shots out of the Oscar II.
I love using my Silvia and your videos have made things a lot easier for me. Thank you.
I use the Breville Smart Grinder with my Rancilio Silvia and it does the job perfectly. I don't know why you would spend close to $1000 on a grinder, when the combo of the Silvia and Smart Grinder does an excellent job. Just as good, if not better than most of the local cafes that serve 'specialist coffee'!
I recently bought a silvia v2 used.
It is pulling shots that are equivalent to drip coffee quality.
Thanks for showing these comparisons to help me diagnose my problem.
(I should say im saving up money for a grinder and tamper, and am currently grinding with a blade grinder, and tamping with the bottom of a cup.)
Its forced me to go back to my 5$ value village mr coffee espresso machine that I can actually get crema off of. (maybe ill post a guide on that)
While it is possible to use the Capresso Infinity to grind for the Silvia, there is a steep learning curve associated with it. The relatively large grind steps combined with a generally inconsistent grind at fine settings (when compared to mid-range grinders like the Rocky or MDF) makes it difficult to get the same results from one shot to another. Try dialing in a little bit more tamping force. You may also want to contact Capresso to see if they can walk you through recalibrating your grinder.
Dear instructor-- the dual spout on the portafilter bifurcates the stream of espresso coming from a single hole where the spout is attached. It has nothing to do with a poor tamp. The correct way to determine if the tamp is unbalanced is to observe the extraction through a bottomless (aka 'naked') portafilter. Two reasons why the extraction in this video is going to one side-- the machine is not level or the initial flow will favor one side until flow increases. Most likely the latter reason.
Hi Zack! I like the details you provide in your videos regarding making the best coffee! Coffee of my choice it's espresso, i'm European :) i recently bought a Ranchilio S27 and a La San Marco SM90 from a restaurant that went out of business, best deal ever!
I'm using this at home! Can you please give me a formula of quantity of water, coffee and time of extraction for one and two shots? I've been trying a variety of combinations but I'm wasting lots of coffee ...
Thank you and be safe!
Hey Zack. I have a Rancillio Silvia and am relatively new to pulling shots at home. I am using a Nemox Lux grinder. The main problem I'm having is that I struggle to dial in my shots/grind when I purchase new beans. I by fresh beans from local coffee shops which taste great in the shop but I can't seem to replicate them when I get home. I have tried using various grind levels and am currently using the second to finest, but my shots still seam to be coming out to fast. I've also tried tamping slightly harder but again they still come out in 18-20 seconds or not at all if I tamp to hard. Overall, my shots often come out extremely sour. Sometimes, my shot comes out steaming hot as well?!
Would be awesome if you had any tips to give me a hand, I hate to think I'm butchering this beautiful coffee!!! Thanks, Darren
This is Ran-silly-o.
lol
Sorry for the beginner question, but what is the difference between using 2-shots on each side vs just using a single cup? Is one a single-shot vs a double-shot? And to further elaborate, would a larger basket be needed?
Typically, you would use a double shot basket when brewing into 2 cups. But you can do a double shot into a single cup. It's very common to do that. You probably would not use a single shot basket and brew into 2 cups.
PLEASE HELP - Hi, I just purchased a RSv3 and I do understand that a high end grinder would be ideal but right now I can't afford it. I do own a capresso infinity grinder (similar to the one in this vid) but even at the finest grinder setting the shot comes out very fast and with no crema. How where you able to produce crema at such a slow rate with the capresso grinder? Am I doing something wrong here?
im finding the same thing. did anyone answer your question?
HI Zac, thanks for your video. Apart from grinding my coffee finer, how can i prevent my rancilio from making coffee too quickly. The final product is weak and doesnt have that creamy look. It only takes about 5-10 seconds before the water is clear
Hi AH, 5-10 seconds is way to fast! Shot timing is controlled by grind size, dose and to a lesser extent by tamping pressure. Just curious, why don't you want to grind finer? Are you using pre-ground coffee? Also the coffee will have an effect. Some coffees are better than others at producing crema.
Thanks Zac Ill try and grind finer. Should tamping pressure be less or more to get a longer shot timing
Which coffee produces more crema?
thanks Annie
Definitely grind finer. Start with a grind a little finer than granulated sugar and adjust from there. As you pull shots and maker further grind adjustments (dialing in the grind) do your best to keep the coffee dose the same and tamping pressure consistent. Actual tamping pressure is not critical. Just be level, firm and consistent. To get a consistent coffee dose without weighing use the double filter basket, fill with fresh ground coffee and level to the top edge. Then tamp and pull a shot. You are looking to produce 2oz/60ml in 20-30 seconds from first drip. if to fast, adjust grind a little finer and try again. To slow adjust a little coarser. To get the hang of things I suggest starting with Italian style bean blends. Many have some Robusta beans in the mix which produce crema easily. My personal favorite and one with awesome customer reviews is Maromas Orphea: www.wholelattelove.com/maromas-orphea-whole-bean-espresso
You can adjust the over pressure valve in the Silvia - It always seems to come set too high. Make tiny adjustments (1/16 - 1/8 of a turn) until you get the result. The instructions are online and in the manual that comes with the Silvia. Hope this helps.
hi i have a Rancilio Silvia R .. and i have good grinder rancilio rocky & fresh coffee but i can't get the cream, whats wrong
Hi Beto, Thanks for your question. Could be a number of things. It all starts with the coffee. It should be fresh of good quality and ground right before brewing. Next is grind size. Start with a grind size that resembles granulated sugar then adjust finer if shots are coming to fast and adjust to a more coarse setting if coming to slow. You're looking for an extraction to take about 25 seconds. Here's a quick video that explains some of the basics: ruclips.net/video/-QwOSK9lZcQ/видео.html
yah, it's a fresh and good coffee!
bayterok I am waiting on my silvia to arrive and I have owned the smart grinder for years; I love it. I was hoping it would be good enough. What setting do you usually grind on for the silvia?
Stefanie Markowski Hi, It's very difficult, well really impossible to say use this grind setting on this grinder. So many variables involved. Coffee, dose, brew temp, age of burrs and so on that factor into determining grind size. We can say this: Start with a grind size that's slightly finer than granulated sugar. Basic technique: Pull a shot and time it. You're shooting for extraction timing of 25-35 seconds from first drip of espresso for a 2.25oz/60ml double. If to fast grind finer. If to slow grind coarser. As you dial in the grind keep all other variables as consistent as possible. Weighing your coffee dose for each shot will help a lot! Keep in mind that the grind setting you use today is probably going to change - even when using the same beans a few days later. Here's a video we did a couple days ago that explains some techniques that can help you be more consistent: ruclips.net/video/_Ev1zdxbXTY/видео.html
Whole Latte Love hey thanks so much for the awesome reply!!
Stefanie Markowski No problem. Thanks for the question. We're always happy to help!
Hi zack, could u tell whats the best granddad size for my rancilio grander .thx
abdullah aldossary That depends on on factors like what you are brewing for. There's no "best" grind setting. If grinding for espresso, you need to adjust (often called "dialing in") grind setting based on your extraction and other factors. Here's a video that should help: ruclips.net/video/1Z5zIuwK35U/видео.html
I believe the reason the shots came out unevenly (despite what was probably a good tamp) is that your machine is not level.
Judging by the video quality and editing, I'd say your camera-person was using a really nice tripod with a level indicator
and the frame of the shot (as well as the Silvia) shows the machine to be low on that side when compared with the square
machine housing.
The comment on the video about uneven poor and the left/right tamping pressure is not logical. The group has a central aperture which bifurcates to the left and right spouts. All the liquid passes down the same aperture. The uneven flow is due to poor maching quality and/or non-level placement of the machine.
how hard are you supposed to tamp
Good question. The old advice was to use 30lb of force. In the past few years the thinking is actual force is not as important as using the same force every time and making it nice and level.
I bought the Oscar II, can I get the same results as the Selvia?
Yes!
@@Wholelattelovepage But there's a difference I noticed, the Silvia pulls a consistent shot from the first drip, but the OSCAR II pulls a very dark espresso at first then the extraction changes with brew time, I don't know but I think the Silvia is better.
Given the choice I'd definitely take the Oscar over a Silvia. Far more stable brew temps with the Oscar and try brewing and steaming at the same time on the Silvia...you cannot! Very dark at the start and lightening (blonding) of the shot over time will happen with any machine. Shot quality has more to do with the coffee, grind, dose weight and distribution than the machine.
@@Wholelattelovepage Thank you so much for the nice reply, and pushing my hopes up 😊 I'm really looking forward to get nice rich shots out of the Oscar II.
Grinder is far more important than the espresso machine, you can't just use a blade grinder.
رائع
Who would buy a Silvia and not have a grinder?
Exactly!