@Back2Brent Yep, they are on the site. I can't post a link, but if you search for 'gasket' you'll see 'Rancilio Silvia Replacement Brew Head Gasket 58mm'. - Kat
You girls are great, I have just picked up a Silvia yesterday and have been watching your videos for the last couple of days. Would have come to see you but am in Australia.
@mark2500 Yes, you could just pull water through the brew head; but not all machines need to be temp surfed, only if they have bi metal thermostats and a boiler in play - Kat
@yousteub We bring it over as tight as it will get; sometimes the gasket's seal means that the pf goes to the red dot, sometimes beyond. We shot this video a loooooong time ago so all I can assume is that the machine we used needed to have its gasket changed. - Kat
@Gig103 We have one called 'temperature surfing and steaming on single boilers' or something similar that goes over that -- check that version out and let me know if you have any questions - Kat
@alexmbg1 We shot this video over 2 years ago so I can't recall what was up but it's generally the case when a) the brew head gasket needs to be changed or cleaned or b) overdosing, etc. I am going to assume it was the former on this but I don't really know for sure. You don't want to see leaking and if you do, these are the first places to look to resolve. - Kat
@Back2Brent Yes, that is most likely the case -- gaskets should probably be changed about every 12 - 18 months to ensure a great seal, so if you haven't replaced it before and had the machine for sometime, that is definitely worth doing now. They cost about $5. - Kat
@thebehaviorist If it's new you could be seeing either overfilling of the portafilter or it's not getting a great seal. As the machine ages, you'll also start to see this when the gasket needs to be changed; in our case I believe it was the latter (but this was filmed 2 years ago so I can't be totally certain). - Kat
@lehmann49 Doesn't always need to be on; I would say if you are going to pull shots throughout the day, leave it on and then you will need to temperature surf when you go to make your coffee. But if you're just doing drinks in the morning and then leaving it alone, I would turn it off. - Kat
@mywytefeet Not sure what you mean by 'reverse temperature surfing.' As far as timing the shot; you want a 2 oz. shot to extract within 20 - 30 seconds (length is kind of personal preference) and then you calibrate your grind and tamp to achieve that. If it's coming out too fast = grind too coarse and/or tamp too soft; coming out too slow = grind too fine and/or tamp too hard. - Kat
@shesdoinit You don't need to do this; water will be replaced one for one (you will hear the pump working during extraction, not steaming) so if you follow this process, you'll be set. - Kat
@CoffeeDre Every machine is going to be a bit different. This is where we measured our demo version to be, but everyone should use an instant read thermometer to measure the water coming out of the brew head at different increments of time. That will be the best way to see where your machine is at in its cycle once you've kicked the element on and heated it back up, then let it rest for a bit. Check out our video on bi-metal thermostats for info on why this isn't a precise science. - Kat
@csgyuricza I can't be positive what was going on with the machine as we filmed this over a year ago, but this is most often a sign that the brew head gasket needs to be changed -- or that the portafilter was over-filled. - Kat
@markpianoman How are you measuring the temp? Unless you're using a laser instant read thermometer, it's tough to be absolutely certain of the temp as the water is coming out of the brew head. If you are using that type of thermometer and you're getting this temp, it may need to be looked at by a tech. If it's under warranty, contact your retailer for support -- it should definitely be coming out hotter than 168. - Kat
@sodtheboss You want it to be a fine powder, but there is no specific recommendation and since every grinder/coffee is going to be different, you'll have to determine it by timing the shot/dialing it in, etc. As far as tampers are concerned, look for one with a nice weight to it -- a stainless steel version would be good. We like the Rattleware tampers, if you can get those in your area they are a good option. - Kat
@thebehaviorist All of the above, really; mostly it will be about overdosing that will inhibit your ability to lock the PF in place and then you'll have seal issues. - Kat
Ha! I will let Gail know what you think :) Yes, the Silvia is probably the best you'll get in that price range and the issues it has aren't solved until you pay a lot more for a heat exchanger or double boiler. Let me know if you have any questions/need any assistance while you're researching your machine. Thanks for watching! - Kat
@thebehaviorist Yeah, ours always drips a little bit, so we keep the wand over the drip tray when we turn it on in the morning. Once it builds up enough heat it seems to be better, but out of the gate it's always a little dribbler :) - Kat
@JOINED2L84GOODNAME No, you do need to get a good grinder that will go fine enough and is consistent enough for the Silvia, however -- you can't use pre-ground coffee with it. - Kat
@infamousmonster PID = more expensive machine, that's why. There are many improvements you could make to this machine that would basically just make it a more expensive machine at the end of the day. So, sadly, it is what it is. If you wait more than 30 seconds, your temp will have gone down perhaps lower than you want for brewing, then you'd need to kick on the thermostat again with cool water/etc. - Kat
@nznige I know we see this when either the portafilter is a little too full or there are grounds around the rim and it doesn't seal properly. This machine also gets a lot of demonstration use so it could be that the seals need changing or cleaning. Since this video was made about a year ago, I can't recall what the cause was at the time - sorry :( - Kat
This is only necessary if the machine has been sitting on for awhile and you're not sure where it's at in its temperature cycle. When you turn the machine on first thing, it will heat to the right temperature, so you don't need to surf on the first shot of the day.
@mrhanky5555 Sounds like you are favoring your left side ... you could test this by just pulling a shot without coffee and if the water is coming out evenly on both sides, it's your tamp - Kat
This is a huge difference; the Epoca is commercial class and so you'd be able to brew & steam at the same time ... not the case with the Silvia. The temperature regulation on the Epoca is much better as well. - Kat
@ryanland1 I'm sorry they couldn't give you more info on the MD40; for home use, I don't think it'd merit the price (the upgrades have more to do with quickly grinding in repetition in a commercial environment and less to do with the grind quality, in my experience). Good luck with your Expobar! :) - Kat
Hi Kat & Gail,,, I think my Rancilio Silvia is not heathing enough, and since some days ago its running water to fast at the begining of the extraction and then got slow, at the end the extraction amount and time is ok (2 oz 27 sec for a double shot) but just little pale crema....,is there a guide to test that everything is working fine? (pressure, temperature, etc)
im wondering about the spillover around the seal, you can see it dripping off the portafilter in this video I get this one mine as well (only had it two weeks), at first I thought the seals were had it and I was about to replace them today but I see that yours is actually doing it as well
Is it normal to have water leaking around the portafilter while brewing, as it happened during this video? Not related to temp. surfing but it caught my attention as I saw this concern in a couple Silvia reviews before.
Awesome, thanks for the video. During the shot, I noticed you had some leakage around the PF - some drops of water dripping down the side. I just got a Silvia and have had this happen sometimes with my shots, too. Any idea what the cause of this is?
When the light has turned off to indicate it is at brew temp, you'd be within range for the brewing -- the best you can do without a PID is by an instant read thermometer and gauge how the temperatures change within 10, 20, 30 seconds, etc., and then you'll know, for your machine, the ideal time for the brew temp you desire. - Kat
@joeldamianicigan Nope, completely different technologies. All you need to do is a flush every so often on the Hx machines; their temp is not managed in the same way as the Silvia's. - Kat
After you temperature surf and brew your espresso, should you to let out more water water so that the boiler fills again before turning off the machine (to prevent burning up the boiler)? Or will there still be enough water in the boiler after the brew?
thanks a lot girls! ;)your videos are very helpful! I'm a new "barista",but I need pratice with my Silvia,I have it from a month and I can't do a good coffee! I would like to ask, what the good size to grind with a Rocky? (I know, is depending the coffee I have, but I mean, about what is the good size) and also, I use the plastic tamper that is with the Silvia, I think that a good tamper is very important for the good coffee, and the plastic one is not that! can U suggest a good tamper?
I noticed that when putting the portafilter in the brew group you do not pull the portafilter past the 'halfway' point of the brew group- I had learned in another video that there is actually a marker on the silvia of where to pull it to, which is past the halfway point. I think I have a newer version of the Silvia than in this video; do you know for sure how far to pull it?
The reason you're hearing differing advice is that every machine is a little bit different. Try shots at different times right after it gets over temp and then track how they taste. That's really the only way to determine the timing on your machine. - Kat
The extraction timeframe is more in relation to your coffee and not the machine. I'd start at 25 seconds and then tweak the grind/tamp up or down depending on how it tastes. Some coffee will extract well at 30 seconds while others at 20, so your beans will dictate this more than the equipment will. - Kat
hi there, thanks for this very helpful video. however, i am a bit confused, as i came across another video that suggests that the temperature is still too high after 30 seconds, even if one flushes again. do you have an explanation for this? the youtube-video is called "Rancilio Silvia, PID off, temperature surfing, cooling flush" thank you.
Im about to purchase my first espresso machine and I need to decide between the Rancilio Silvia and the Epoca S 1. I know there is a huge difference in price, but I would like to know if it is worth spending the extra money for the Epoca. The machine would be for domestic use only. Is the quality of the coffee you get with the Silvia comparable to that of the Epoca? Thank you!
@SeattleCoffeeGear Thanks for this. In a new machine, what are the factors involved in getting a good seal - amount of coffee in PF, how tight the PF's been locked into place, all of the above?
Have had my Silvia for 4 days and I'm learning real fast thanks to videos like this being posted. I also tamp crooked too but I've ordered a new very good tamper which should help as one I have is little too small and hard to use. Do you aim for 25sec extraction on the Silvia, Gail?
Unrelated but... I just got my Silvia from u guys and the right side of the pf spout always pours less than the left side. Is it cause of my horrible tamping skills?!
hi kat, do you have any issues with the Silvia (i have a brand new one) dripping water from the steam wand after steaming milk? if i tighten it, the dripping stops, but i never seem to tighten it enough off the bat. thanks!
Well, you'd steam and then brew, and you'd need to keep working the milk in the pitcher while temperature surfing so that you keep the milk/foam incorporated...otherwise it will separate. - Kat
Gail/Kat, when I do temperature surfing, and measure the temperature of the water coming out of the brew head, I'm getting temps of about 168 degrees F. Shouldn't the temp ideally be more like 204 degrees? My machine is only one year old and I only make one cup of latte per day, and I have decalcified the machine about a month ago. Is the Rancilio just no capable of coming up to the 204 degrees? I wish I had bought the "evolutione" - of course, considerably more expensive.
Here it says wait 30 seconds after the light goes off. Elsewhere it says run the drip until that "steam" noise goes away so that it's below boiling. And elsewhere it must've said wait 60 seconds because I have been doing that lately. My drips have been really fast :( Should I wait 30 seconds or do the steam noise thing? Also can I do it from turning on or should I cycle the unit once first? I find that my second shots are always slower and better than my first.
Unless you're using a highly calibrated thermometer, you can't really get an accurate read of the temperature at the brew head. Is your coffee tasting sour? That's the hallmark of under extraction due to low temperature water. - Kat
I have a rancilio silvia and I was measuring it's temperature today. More specifically I measured the temperature at one of the spouts while "brewing" without coffee right when the light had gone out. I was getting about 80°C (176°F). What could be wrong? :(
Hi. I do like your reviews. I am beginner in espresso gear. Your method seems to me to be good for best temperature starting point for brewing. If I understand well, boiler would begin to be heated again after it reaches lower thermostat temperature (which is too late in 30sec shot). Isn't it better to start brewing, when boiler begins to heat after flushing of watter maybe 30 sec after lights on( when it reaches possible best brew temp). Than temperature drop could be slower becouse of heating spirall would be still on. Cheers from Slovakia
Hello Michal Urda, You could try that method (brewing before the light goes off), but its difficult to tell where the temperature's at (when heating) before the light goes off. A Silvia with a PID might make it a little easier. :-) - Sarah
All the nitpicking -silly. She got her point across effectively and informed people that may otherwise not what temp surfing is. She was not displaying how to pull the perfect shot.
well she just showed me a few things i did not know about this machine and i have had mine for 5 yrs!!! thank you!!!
I really appreciate that you guys dont load your youtube videos up with ads! Nice work.
@Back2Brent Yep, they are on the site. I can't post a link, but if you search for 'gasket' you'll see 'Rancilio Silvia Replacement Brew Head Gasket 58mm'. - Kat
You girls are great, I have just picked up a Silvia yesterday and have been watching your videos for the last couple of days.
Would have come to see you but am in Australia.
@mark2500 Yes, you could just pull water through the brew head; but not all machines need to be temp surfed, only if they have bi metal thermostats and a boiler in play - Kat
@yousteub We bring it over as tight as it will get; sometimes the gasket's seal means that the pf goes to the red dot, sometimes beyond. We shot this video a loooooong time ago so all I can assume is that the machine we used needed to have its gasket changed. - Kat
@Gig103 We have one called 'temperature surfing and steaming on single boilers' or something similar that goes over that -- check that version out and let me know if you have any questions - Kat
Yay! You're going to love your Silvia. Let us know if you have any questions or need any help as you get started. :) - Kat
@alexmbg1 We shot this video over 2 years ago so I can't recall what was up but it's generally the case when a) the brew head gasket needs to be changed or cleaned or b) overdosing, etc. I am going to assume it was the former on this but I don't really know for sure. You don't want to see leaking and if you do, these are the first places to look to resolve. - Kat
@cuquis77 Not really; these machines usually don't degrade like this -- I would check with your retailer and see if it needs warranty attention. - Kat
@Back2Brent Yes, that is most likely the case -- gaskets should probably be changed about every 12 - 18 months to ensure a great seal, so if you haven't replaced it before and had the machine for sometime, that is definitely worth doing now. They cost about $5. - Kat
@thebehaviorist If it's new you could be seeing either overfilling of the portafilter or it's not getting a great seal. As the machine ages, you'll also start to see this when the gasket needs to be changed; in our case I believe it was the latter (but this was filmed 2 years ago so I can't be totally certain). - Kat
@lehmann49 Doesn't always need to be on; I would say if you are going to pull shots throughout the day, leave it on and then you will need to temperature surf when you go to make your coffee. But if you're just doing drinks in the morning and then leaving it alone, I would turn it off. - Kat
@maxxsee awesome - hope you enjoyed it :) - Kat
@mywytefeet Not sure what you mean by 'reverse temperature surfing.' As far as timing the shot; you want a 2 oz. shot to extract within 20 - 30 seconds (length is kind of personal preference) and then you calibrate your grind and tamp to achieve that. If it's coming out too fast = grind too coarse and/or tamp too soft; coming out too slow = grind too fine and/or tamp too hard. - Kat
That's no excuse! ;) Hope you have fun with your Silvia. Feel free to let us know if you have any questions! - Kat
@shesdoinit You don't need to do this; water will be replaced one for one (you will hear the pump working during extraction, not steaming) so if you follow this process, you'll be set. - Kat
@TheBauermv You bring the machine up to steam temp, steam, flush the steam/water and bring it back down to brew temp, then brew - Kat
@CoffeeDre Every machine is going to be a bit different. This is where we measured our demo version to be, but everyone should use an instant read thermometer to measure the water coming out of the brew head at different increments of time. That will be the best way to see where your machine is at in its cycle once you've kicked the element on and heated it back up, then let it rest for a bit. Check out our video on bi-metal thermostats for info on why this isn't a precise science. - Kat
@ethemoon Always great to hear! - Kat
@csgyuricza I can't be positive what was going on with the machine as we filmed this over a year ago, but this is most often a sign that the brew head gasket needs to be changed -- or that the portafilter was over-filled. - Kat
@markpianoman How are you measuring the temp? Unless you're using a laser instant read thermometer, it's tough to be absolutely certain of the temp as the water is coming out of the brew head. If you are using that type of thermometer and you're getting this temp, it may need to be looked at by a tech. If it's under warranty, contact your retailer for support -- it should definitely be coming out hotter than 168. - Kat
@sodtheboss You want it to be a fine powder, but there is no specific recommendation and since every grinder/coffee is going to be different, you'll have to determine it by timing the shot/dialing it in, etc. As far as tampers are concerned, look for one with a nice weight to it -- a stainless steel version would be good. We like the Rattleware tampers, if you can get those in your area they are a good option. - Kat
@thebehaviorist All of the above, really; mostly it will be about overdosing that will inhibit your ability to lock the PF in place and then you'll have seal issues. - Kat
Ha! I will let Gail know what you think :) Yes, the Silvia is probably the best you'll get in that price range and the issues it has aren't solved until you pay a lot more for a heat exchanger or double boiler. Let me know if you have any questions/need any assistance while you're researching your machine. Thanks for watching! - Kat
@thebehaviorist Yeah, ours always drips a little bit, so we keep the wand over the drip tray when we turn it on in the morning. Once it builds up enough heat it seems to be better, but out of the gate it's always a little dribbler :) - Kat
@JOINED2L84GOODNAME No, you do need to get a good grinder that will go fine enough and is consistent enough for the Silvia, however -- you can't use pre-ground coffee with it. - Kat
@infamousmonster PID = more expensive machine, that's why. There are many improvements you could make to this machine that would basically just make it a more expensive machine at the end of the day. So, sadly, it is what it is. If you wait more than 30 seconds, your temp will have gone down perhaps lower than you want for brewing, then you'd need to kick on the thermostat again with cool water/etc. - Kat
@nznige I know we see this when either the portafilter is a little too full or there are grounds around the rim and it doesn't seal properly. This machine also gets a lot of demonstration use so it could be that the seals need changing or cleaning. Since this video was made about a year ago, I can't recall what the cause was at the time - sorry :( - Kat
This is only necessary if the machine has been sitting on for awhile and you're not sure where it's at in its temperature cycle. When you turn the machine on first thing, it will heat to the right temperature, so you don't need to surf on the first shot of the day.
@mrhanky5555 Sounds like you are favoring your left side ... you could test this by just pulling a shot without coffee and if the water is coming out evenly on both sides, it's your tamp - Kat
This is a huge difference; the Epoca is commercial class and so you'd be able to brew & steam at the same time ... not the case with the Silvia. The temperature regulation on the Epoca is much better as well. - Kat
@tonyyuille I would move the grind up and tamp harder ... see how that goes. - Kat
@ryanland1 I'm sorry they couldn't give you more info on the MD40; for home use, I don't think it'd merit the price (the upgrades have more to do with quickly grinding in repetition in a commercial environment and less to do with the grind quality, in my experience). Good luck with your Expobar! :) - Kat
Hi Kat & Gail,,, I think my Rancilio Silvia is not heathing enough, and since some days ago its running water to fast at the begining of the extraction and then got slow, at the end the extraction amount and time is ok (2 oz 27 sec for a double shot) but just little pale crema....,is there a guide to test that everything is working fine? (pressure, temperature, etc)
im wondering about the spillover around the seal, you can see it dripping off the portafilter in this video
I get this one mine as well (only had it two weeks), at first I thought the seals were had it and I was about to replace them today but I see that yours is actually doing it as well
Is it normal to have water leaking around the portafilter while brewing, as it happened during this video? Not related to temp. surfing but it caught my attention as I saw this concern in a couple Silvia reviews before.
Awesome, thanks for the video. During the shot, I noticed you had some leakage around the PF - some drops of water dripping down the side. I just got a Silvia and have had this happen sometimes with my shots, too. Any idea what the cause of this is?
When the light has turned off to indicate it is at brew temp, you'd be within range for the brewing -- the best you can do without a PID is by an instant read thermometer and gauge how the temperatures change within 10, 20, 30 seconds, etc., and then you'll know, for your machine, the ideal time for the brew temp you desire. - Kat
@joeldamianicigan Nope, completely different technologies. All you need to do is a flush every so often on the Hx machines; their temp is not managed in the same way as the Silvia's. - Kat
After you temperature surf and brew your espresso, should you to let out more water water so that the boiler fills again before turning off the machine (to prevent burning up the boiler)? Or will there still be enough water in the boiler after the brew?
thanks a lot girls! ;)your videos are very helpful!
I'm a new "barista",but I need pratice with my Silvia,I have it from a month and I can't do a good coffee!
I would like to ask, what the good size to grind with a Rocky? (I know, is depending the coffee I have, but I mean, about what is the good size)
and also, I use the plastic tamper that is with the Silvia, I think that a good tamper is very important for the good coffee, and the plastic one is not that! can U suggest a good tamper?
I noticed that when putting the portafilter in the brew group you do not pull the portafilter past the 'halfway' point of the brew group- I had learned in another video that there is actually a marker on the silvia of where to pull it to, which is past the halfway point. I think I have a newer version of the Silvia than in this video; do you know for sure how far to pull it?
The reason you're hearing differing advice is that every machine is a little bit different. Try shots at different times right after it gets over temp and then track how they taste. That's really the only way to determine the timing on your machine. - Kat
The extraction timeframe is more in relation to your coffee and not the machine. I'd start at 25 seconds and then tweak the grind/tamp up or down depending on how it tastes. Some coffee will extract well at 30 seconds while others at 20, so your beans will dictate this more than the equipment will. - Kat
hi there, thanks for this very helpful video.
however, i am a bit confused, as i came across another video that suggests that the temperature is still too high after 30 seconds, even if one flushes again. do you have an explanation for this? the youtube-video is called "Rancilio Silvia, PID off, temperature surfing, cooling flush"
thank you.
Hi Gail, You talk about 15 to 20 degrees in temperature variation, but you use Celcius or Farenheit in measurement?
Thank you!
Im about to purchase my first espresso machine and I need to decide between the Rancilio Silvia and the Epoca S 1. I know there is a huge difference in price, but I would like to know if it is worth spending the extra money for the Epoca. The machine would be for domestic use only. Is the quality of the coffee you get with the Silvia comparable to that of the Epoca? Thank you!
Sounds like you have found the right process for you :) - Kat
@SeattleCoffeeGear Thanks for this. In a new machine, what are the factors involved in getting a good seal - amount of coffee in PF, how tight the PF's been locked into place, all of the above?
Have had my Silvia for 4 days and I'm learning real fast thanks to videos like this being posted. I also tamp crooked too but I've ordered a new very good tamper which should help as one I have is little too small and hard to use.
Do you aim for 25sec extraction on the Silvia, Gail?
@SeattleCoffeeGear What might cause the portafilter to not get a great seal with a new machine?
Also want to ask, shouldn't the portafilter be in to get it up to temperature also??
How would temperature surfing be applied if you're making a latte and having to steam milk first?
Unrelated but... I just got my Silvia from u guys and the right side of the pf spout always pours less than the left side. Is it cause of my horrible tamping skills?!
So do you still need to leave the machine on for 15 to 20 minutes before brewing if you do this?
So how do you temprature surf on a machine without a water dispenser? Do you just run it through the brewhead?
hi kat, do you have any issues with the Silvia (i have a brand new one) dripping water from the steam wand after steaming milk? if i tighten it, the dripping stops, but i never seem to tighten it enough off the bat. thanks!
It depends on when you're doing this process, really. If the machine has been on for awhile, likely it's already up to temp. - Kat
Well, you'd steam and then brew, and you'd need to keep working the milk in the pitcher while temperature surfing so that you keep the milk/foam incorporated...otherwise it will separate. - Kat
Gail/Kat, when I do temperature surfing, and measure the temperature of the water coming out of the brew head, I'm getting temps of about 168 degrees F. Shouldn't the temp ideally be more like 204 degrees? My machine is only one year old and I only make one cup of latte per day, and I have decalcified the machine about a month ago. Is the Rancilio just no capable of coming up to the 204 degrees? I wish I had bought the "evolutione" - of course, considerably more expensive.
im getting grinds in my cup which suggests the grind is too fine if i move it up it flows too quickly any suggestions thanks
Probably replaced it since then. Thanks! :-) -Kaylie
Here it says wait 30 seconds after the light goes off. Elsewhere it says run the drip until that "steam" noise goes away so that it's below boiling. And elsewhere it must've said wait 60 seconds because I have been doing that lately. My drips have been really fast :(
Should I wait 30 seconds or do the steam noise thing?
Also can I do it from turning on or should I cycle the unit once first? I find that my second shots are always slower and better than my first.
Could be that the machine needed to be cleaned, etc. - Kat
Unless you're using a highly calibrated thermometer, you can't really get an accurate read of the temperature at the brew head. Is your coffee tasting sour? That's the hallmark of under extraction due to low temperature water. - Kat
I have a rancilio silvia and I was measuring it's temperature today. More specifically I measured the temperature at one of the spouts while "brewing" without coffee right when the light had gone out. I was getting about 80°C (176°F). What could be wrong? :(
I'm shy! And, also, I love Belfast - one of my favorite cities! - Kat
I see some water going past the seal on the portafilter?
Hi. I do like your reviews. I am beginner in espresso gear. Your method seems to me to be good for best temperature starting point for brewing. If I understand well, boiler would begin to be heated again after it reaches lower thermostat temperature (which is too late in 30sec shot). Isn't it better to start brewing, when boiler begins to heat after flushing of watter maybe 30 sec after lights on( when it reaches possible best brew temp). Than temperature drop could be slower becouse of heating spirall would be still on.
Cheers from Slovakia
Hello Michal Urda, You could try that method (brewing before the light goes off), but its difficult to tell where the temperature's at (when heating) before the light goes off. A Silvia with a PID might make it a little easier. :-) - Sarah
You pull it until its snug and that's going to change as the group head gasket ages - Kat
Loved this 🙌🏻
Lovely even tamp, quite impressive :) How come we never see you on vid Kat? :)
Greetz from Belfast, Ireland :)
All the nitpicking -silly.
She got her point across effectively and informed people that may otherwise not what temp surfing is. She was not displaying how to pull the perfect shot.
@maxxsee that *is* how she rolls! ;) - Kat
yes
@jonathanhenyolson Don't rub it in! :p - Kat :)
Hahahaha - thanks! :) - Kat
Hey there - I watched and gave you my feedback there. Feel free to msg me if you want to discuss further. Enjoy the machine! :) - Kat
Who cares? It's all about making coffee that *you* like to drink, so make it however you dig it, I say :D - Kat
Thanks! I hate that, personally, and it's not part of our mission. So ... maybe one day YT will force us to do it, but until then ... :D - Kat
hhaahaha some typically beautiful seattle weather i see
it is clearly seen that she didn't lock the portafilter tightly. too bad, she locked it too loosely.
Whoooaaa - these babes rock!!
Kinda looks like you need to replace your gasket. It's leaking.
too bad, she didn't heat the portafilter!