@@EspressoTobi the rancilio unfortunately loses a lot of steaming power during the rolling phase :/ thats why milk frothing is so difficult on the silvia
@@10pictures4you-fabix8 i have no problems when i steam the milk. its like in a cafe at the moment :) I changed the steam nozzle btw.. i do this everztime on full power with a 250ml pot. A bigger pot would be a little problem :P
i kinda did the same. I owned a Breville piece of shit for 5yrs. It did it's thing but it was time for an upgrade so i did a lot of research and ended up purchasing a Rancilio Silvia 3 yrs ago. I recently had to bring it in for repairs as the boiler exploded and cause electrical malfunction. All i can say is that if you do not take care of your machine, it wont last long. Proper care and maintenance is crucial..! I do hope your enjoy your upgrade soon brother as we love ours..! cheers
@@frankmormon2503 I think gaggia classic pro has a stainless steel boiler. Old gaggia classic (i think pre 2015 or 2009, I'm not sure) has a aluminum boiler. I have selling my gaggia classic (from 2002) because it has a aluminum boiler.
Hi, you should run the hot water to replenish the boiler after steaming milk. After steaming alot of water is lost. You have a chance to overheat the boiler.
@@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.
It takes rather long to froth the milk. When you are finished all the creme of the espresso is nearly gone. The Silvia has no temperature stability. Temperature surfing is needed. Driptray is a let down. All in all the Silvia is in badly need of some upgrades to fix these issues. For decades nothing has been changed except for some minor updates.
i know this video is old so you likely wont see this. But i was wondering if you could post a link to that bottomless portafilter? ive been looking all over and cant seem to find one
this videos is awesone two question please first can show a video of how you do 2 capuchinos separatly please becouse i listen the product loose presion when you use and need to wait a time for use again and my second question is have difference with that portfilter?
I think upgrade to a niche-zero will improve your flow in weighing the beans back and forth few times, as can expect same in & out :) I feel im in the similar phase to you in terms of pour latte art :)
Hey :) Thanks for your comment. Believe me, if I had the money for a niche, she'd already be there. :D U can watch my recent video. My latte art is getting better tho X)
Hey man, excuse the late answer pls. 7 Months later everything is fine. My latte art is way better than in this video. The coffee is also getting better and better and its much fun for me.
Well- filmed, but you forgot an important work-flow step for this machine: you didn't check how much water has accumulated in the way-too-small drip tray. If you don't frequently check and empty it, it will overflow. This is a serious design flaw of the Silvia. I use a rectangular 2" high plastic tray on top of the perforated surface, which catches grind spills, and allows for rinsing the portafilter from the brew head without mess and worries.
@@billinrio That works for you but I most likely wouldn’t be able to fit my scale in a a tray. Just so people are aware of this: Whenever there’s overpressure, excess water and steam will be purged in the drip tray via the three-way valve behind the cover. You couldn’t catch that with an extra drip tray. Under normal circumstances there shouldn’t be over pressure though.
Eine Marke habe ich leider nicht. Der ist mir Geschenkt worden und der Freund meinte er habe ihn von Amazon. Aber ein paar Monate danach war er nicht mehr richtig dichtschließend. Er passt nicht so recht in die Rancillio. Lieber einen Originalen für 50Euro holen.
Hey man. I can put u the link under the sentence. But i rly cant recommend this one! www.amazon.de/gp/product/B08DKSQRP5/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&th=1
Hi.i am planning for this same machine.same color. i wanna ask is it possible for this machine to make 5-6 cappuccinos back to back? Considering 200 ml milk for each cappuccino. Like i pull the shot then steam 400 ml of milk Then again i have to reapeat to make 2 drinks What will b the procedure I mean do we have to refill the boiler Or perform something else or stright away pull the shot steam Again clean the portafilter grind pull the shot ,steam an repeat
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.
@@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
It depends on your budget. I love the Lelit Mara x and i would say it’s better. But u can also make Perfect Espresso with the Rancilio. It just needs more time
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
@@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
Making his workflow once again more complicated for no reason. Funny how then he also does NOT refill the boiler by running hot water through the steam wand lol so complicated yet still wrong
I always weigh the cup before and after I brew the espresso. Everything is set so that I get a brewing ratio of 1:2.5. If anything changes, I know what I need to change. Unfortunately, my scale is too big to use on the espresso machine.
the coffee has crema. But if he stands that long, it slowly dissolves. Because I have to wait so long for the steam (1.5 minutes), that's just the way it is.
Nice video. I'm refurbishing a Silvio V4 so I'm watching lots of technique vids for when it's ready. One variation was milk first then shot next. Pros: milk will wait OK, and Crema will be fresh. Cons: temp surfing down to brew temp. I'm still deciding on a PID kit. I might try it old school in different ways then decide. Did you calibrate the pressure with the OPV technique by any chance? Thanks.
Because he pulled the shot first and let it get cold. That’s why the optimal workflow is always to steam the milk THEN purge the wand to preserve the boiler sensor (for those with PID) and THEN pull the shot last
Das finde ich irgendwie alles so berechnend und emotionslos. 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? 🙄 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? 🤔 Als ich die Weihenstephan Milch sah, wurde mir bewusst, warum ein Oldtimer Audi immer nur ein Audi - und ein klassischer Alfa eben ein Alfa ist! ❤️ Und das trotz - oder wegen - all der Mängel! Ich bin ja selber Deutscher, aber vielleicht hat mir das in der Jugend schlichtweg niemand erklärt... Darum frag ich besser nochmals nach! 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? 🤷🏼
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
OMG that looks such an unnecessarily complicated workflow my dude. Why are you running water through the grouphead at the start and then you're not even running water after steaming? you're going to overheat the boiler my dude. I should start a channel about my rancilio workflow because you folks need HELP
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
The Silvia looks very good in black!
This mat black is nice, but traditional silver's the best
@@Kats072307 italian detected
Indeed
I have it in white and it’s gorgeous too
do me a favor, as a barista, please always steam at full blast! it will help tremendously in getting proper milk texture =)
i do
@@EspressoTobi the rancilio unfortunately loses a lot of steaming power during the rolling phase :/ thats why milk frothing is so difficult on the silvia
@@10pictures4you-fabix8 i have no problems when i steam the milk. its like in a cafe at the moment :) I changed the steam nozzle btw.. i do this everztime on full power with a 250ml pot. A bigger pot would be a little problem :P
I’m planning to upgrade from the De’Longhi dedica to a Silva! As I already have the Rocky grinder
i tooooooo, i still couldnt decide wether to go for rancilio silvia or gaggia classic pro
i kinda did the same. I owned a Breville piece of shit for 5yrs. It did it's thing but it was time for an upgrade so i did a lot of research and ended up purchasing a Rancilio Silvia 3 yrs ago. I recently had to bring it in for repairs as the boiler exploded and cause electrical malfunction. All i can say is that if you do not take care of your machine, it wont last long. Proper care and maintenance is crucial..! I do hope your enjoy your upgrade soon brother as we love ours..! cheers
@@LassieTango I like the Sylvia over the Gaggia because of the boiler being brass rather than aluminum. And generally superior build quality
@@frankmormon2503 I think gaggia classic pro has a stainless steel boiler. Old gaggia classic (i think pre 2015 or 2009, I'm not sure) has a aluminum boiler. I have selling my gaggia classic (from 2002) because it has a aluminum boiler.
Keep practicing 💪🏻
I will mate !
Hi, you should run the hot water to replenish the boiler after steaming milk. After steaming alot of water is lost. You have a chance to overheat the boiler.
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.
It takes rather long to froth the milk.
When you are finished all the creme of the espresso is nearly gone.
The Silvia has no temperature stability.
Temperature surfing is needed.
Driptray is a let down.
All in all the Silvia is in badly need of some upgrades to fix these issues.
For decades nothing has been changed except for some minor updates.
and the lelit anna w pid shot timer and pressure gauge came out...
i know this video is old so you likely wont see this. But i was wondering if you could post a link to that bottomless portafilter? ive been looking all over and cant seem to find one
From where do you have that wooden Portafilter?
i dont know sorry. This was a gift.
this videos is awesone two question please first can show a video of how you do 2 capuchinos separatly please becouse i listen the product loose presion when you use and need to wait a time for use again and my second question is have difference with that portfilter?
U can do 2 Cappucinos, but u have to wait a bit more, so the machine can get hotter.
Hey! Question, how do you steam a bigger pitcher in the Rancilio? Is it powerful enough?
I use a Breville Barista Express. I can't for the life of me imagine using a manual machine
we got the same scale! XD
This scale tilted me a lot.. so i had to buy a new one :D
Sah doch gut aus bist du zufrieden mit der rancillio
I think upgrade to a niche-zero will improve your flow in weighing the beans back and forth few times, as can expect same in & out :) I feel im in the similar phase to you in terms of pour latte art :)
Hey :) Thanks for your comment. Believe me, if I had the money for a niche, she'd already be there. :D U can watch my recent video. My latte art is getting better tho X)
So how's it going 7 months later? Do you still like it /Have you improved your latte art?
Hey man, excuse the late answer pls. 7 Months later everything is fine. My latte art is way better than in this video. The coffee is also getting better and better and its much fun for me.
If he had a Rancilio with PID 7 months later his sensor would be RIP
Well- filmed, but you forgot an important work-flow step for this machine: you didn't check how much water has accumulated in the way-too-small drip tray. If you don't frequently check and empty it, it will overflow. This is a serious design flaw of the Silvia. I use a rectangular 2" high plastic tray on top of the perforated surface, which catches grind spills, and allows for rinsing the portafilter from the brew head without mess and worries.
You won’t have a problem with the drip tray as long as you’re smarter than the drip tray.
Just always empty the drip tray after you’ve had your coffee.
@@Conservator. No need to do that every time you use the machine. Take my advice and place a plastic tray on top of the drip tray screen.
@@billinrio That works for you but I most likely wouldn’t be able to fit my scale in a a tray.
Just so people are aware of this:
Whenever there’s overpressure, excess water and steam will be purged in the drip tray via the three-way valve behind the cover. You couldn’t catch that with an extra drip tray. Under normal circumstances there shouldn’t be over pressure though.
What settings do you have your grinder at ? Thanks
Welcher siebträger ist das? Sieht gut aus
Eine Marke habe ich leider nicht. Der ist mir Geschenkt worden und der Freund meinte er habe ihn von Amazon. Aber ein paar Monate danach war er nicht mehr richtig dichtschließend. Er passt nicht so recht in die Rancillio.
Lieber einen Originalen für 50Euro holen.
How much time was there between when you pressed the steam switch and when steam was ready?
around 1.5 mins.
Hi @Jan. Tell me where You bought NPF. Look cool :).
Hey man. I can put u the link under the sentence. But i rly cant recommend this one!
www.amazon.de/gp/product/B08DKSQRP5/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&th=1
Thx bro.
Hi.i am planning for this same machine.same color. i wanna ask is it possible for this machine to make 5-6 cappuccinos back to back?
Considering 200 ml milk for each cappuccino.
Like i pull the shot then steam 400 ml of milk
Then again i have to reapeat to make 2 drinks
What will b the procedure
I mean do we have to refill the boiler
Or perform something else or stright away pull the shot steam
Again clean the portafilter grind pull the shot ,steam an repeat
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
hi!!!jan so. rancilio silvia and lelit mara x which is better？thanks
It depends on your budget. I love the Lelit Mara x and i would say it’s better. But u can also make Perfect Espresso with the Rancilio. It just needs more time
where did you buy that wooden portafilter? It looks nice
I got this one from amazon. amzn.to/3jg181p
Hey do you think you’d benefit from having a HX or double boiler that could steam and brew at the same time? Or is this nbd?
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
Can anyone tell why this beat go so hard for a coffee video? Nice tho
4:23 what are you doing here?
He's releasing the liquid water into a separate vessel, before steaming. At the beginning it's not all steam.
@@kevinkuske2340 it's very exaggerated. 2 seconds is enough to dispose of liquid.
Making his workflow once again more complicated for no reason. Funny how then he also does NOT refill the boiler by running hot water through the steam wand lol so complicated yet still wrong
What's the brand of your espresso machine?
It’s a Rancilio Silvia
completely unacceptable - you need a scale with 0.01 precision and a bit fancier cup, IKEA is just not gonna cut it with this set up ;)
You didn’t weigh your pour?
I always weigh the cup before and after I brew the espresso. Everything is set so that I get a brewing ratio of 1:2.5. If anything changes, I know what I need to change. Unfortunately, my scale is too big to use on the espresso machine.
Dead shots, get your priorities straight. This machine doesn't need temp surfing and can steam and brew simultaneously...smh -_-
What grinder do you have
Eureka specialita
What settings do you have your grinder at? Thanks
why doesn't the espresso have crema
the coffee has crema. But if he stands that long, it slowly dissolves. Because I have to wait so long for the steam (1.5 minutes), that's just the way it is.
Nice video. I'm refurbishing a Silvio V4 so I'm watching lots of technique vids for when it's ready. One variation was milk first then shot next. Pros: milk will wait OK, and Crema will be fresh. Cons: temp surfing down to brew temp. I'm still deciding on a PID kit. I might try it old school in different ways then decide. Did you calibrate the pressure with the OPV technique by any chance? Thanks.
Because he pulled the shot first and let it get cold. That’s why the optimal workflow is always to steam the milk THEN purge the wand to preserve the boiler sensor (for those with PID) and THEN pull the shot last
Das finde ich irgendwie alles so berechnend und emotionslos.
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? 🙄
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? 🤔
Als ich die Weihenstephan Milch sah, wurde mir bewusst, warum ein Oldtimer Audi immer nur ein Audi - und ein klassischer Alfa eben ein Alfa ist! ❤️ Und das trotz - oder wegen - all der Mängel!
Ich bin ja selber Deutscher, aber vielleicht hat mir das in der Jugend schlichtweg niemand erklärt...
Darum frag ich besser nochmals nach!
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? 🤷🏼
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
OMG that looks such an unnecessarily complicated workflow my dude. Why are you running water through the grouphead at the start and then you're not even running water after steaming? you're going to overheat the boiler my dude. I should start a channel about my rancilio workflow because you folks need HELP
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
How long it takes from the machine turned on until ready brew?
You can brew after 10min. But better is u wait 15-20. the portalfilter will Need this time to Head up perfectly.
When u turn the machine on, u have to wait about 10min. I always used to wait 15-20 min for the perfect temperature.