Really enjoyed this video. Appreciate your candour when talking about what is and isn't important in the process of making espresso from a Silvia owner's perspective.
Just looking for advice on a machine and stumbled across your post here. I admire your understanding of the entire process and how so many variables and intertwined, which you explain rather than just focusing on the technical aspects of the machine. I always find that with ANY specialist subject, whether it be motorcycles, fishing, welding or coffee (to name a few random examples!) there is so much BS that accompanies hard-won knowledge, and online it just flows without a check! No BS here, good video. Cheers from a wee toon in Scotland!
🎉finally someone talks about fresh beans and roast quality. Everyone so involved in the prep/process but why not roasting, using high quality FRESH beans 👏🏼 my take on the leveling tool…after the distribution tool it levels the field for a level tamp 🤷♂️
Mike thanks - so easily skipped over right? roast quality, level, bean variety - you cant get a flavor out of the bean that isn't in there, - and fresh beans - so important for those struggling with 'dead' , or over roasted , frustrated by not getting the taste they want and its not the Silvias fault - best Pete
I bought a silvia and I'm waiting for it to come in now. I'm very excited, that PID mod is pretty awesome and I definitely want to give that a shot down the road. Thank you for all the helpful info!
Nice video and congrats on 1year! Just did the flat shower screen mod 2 days ago and your video on that was very helpful. Ordered an auber PID yesterday so that will be the next upgrade project. I was unwilling to shell out the extra 10 bucks for the white LEDS but I must admit, it looks well on your Silvia!
Brian thanks, good luck - hope you enjoy the PID ☕️ , you are right I forgot they dinged me a few extra bucks for the white LED 😂 🤷♂️ still worth it 😃
Shots looking great! I have very similar setup, V5 Silvia PID w/pre infusion, IMS 18g basket, ims shower head flat screw, 8 bar, vario grinder and using lavazza super crema but can never get shots to come out like yours! I'll post a video if you don't mind taking a look give me some pointers.
Frank thanks , time for you to start Frank's Rancilio Silvia ! very similar set ups for sure - , most important is how they taste, you happy with your shots? Best Pete
@@petesranciliosilvia3777 After trying different beans, mostly fresh light roast within 1-3 weeks of roasting without much luck I tried Caffe Borbone dark italian "stale" beans and I'm getting perfect extraction almost every time. Def more bitter than other beans but I just can't seem to get a good extraction with fresh beans. Check out the following video ruclips.net/video/_sv_HACgY0Q/видео.html Side note I got the PID w/pre-infusion then realized that this is not pre-infusion, this turns on the machine at full blast for 1.5 seconds then activates 3 way valve removing all water and disturbing the puck before going again at full blast. I'm doing my own pre-infusion with the steam wand and getting better results.
Frank, great points- agreed on the PID pre-infusion right? just because you 'say' thats what it is........doesnt mean its doing what you think, or give you the control ? I figured its about the same thing as flicking the brew switch on for a few seconds then off etc - anyway a bigger topic, but hey your shot looks great nice setup nice technique- they dont have to look perfect to taste good, - good luck, oh and yes, I notice lighter roasts pull differently than darker, fresher differently than older, different grind sizes required, different creama to liquid ratios etc - enjoy the journey and enjoy good coffee along the way -best Pete
What are your exact PID settings? For some reason after a pull, my PID will over shoot by about 5c - 6c (temp set at 105c) when heating up again and then take about 5min or so to stabilize. Is this normal?
Id have to - or you could go back and watch any videos to see if mine does anything similar ? Ive heard of people getting into the 'deep' PID settings and changing response times and sensitivity etc I stay out of that - as most good advice seems to suggest , I just want it to work - Pete
12 bar with no release. With shot flowing through basket the system should be at 9 bar. Your system if at8 bar (closed loop) the shot bar with open loop is probably around 6 bar
Really enjoyed this video. Appreciate your candour when talking about what is and isn't important in the process of making espresso from a Silvia owner's perspective.
Stuart - perfect , appreciated, just honest talk - YOU get to decide what to focus on, 100% silvia focused -! to great espresso in 22! - Pete
Just looking for advice on a machine and stumbled across your post here. I admire your understanding of the entire process and how so many variables and intertwined, which you explain rather than just focusing on the technical aspects of the machine. I always find that with ANY specialist subject, whether it be motorcycles, fishing, welding or coffee (to name a few random examples!) there is so much BS that accompanies hard-won knowledge, and online it just flows without a check! No BS here, good video. Cheers from a wee toon in Scotland!
thanks good luck, yeah its a intertwined tangled mess isnt it? how did we get involved in this 😂🤷🏻♂️- best Pete
🎉finally someone talks about fresh beans and roast quality. Everyone so involved in the prep/process but why not roasting, using high quality FRESH beans 👏🏼 my take on the leveling tool…after the distribution tool it levels the field for a level tamp 🤷♂️
Mike thanks - so easily skipped over right? roast quality, level, bean variety - you cant get a flavor out of the bean that isn't in there, - and fresh beans - so important for those struggling with 'dead' , or over roasted , frustrated by not getting the taste they want and its not the Silvias fault - best Pete
Woohoo! Congrats on the anniversary Pete, love your videos!
😀 time flies !! Thanks have a great coffee ☕️ week, Pete
I bought a silvia and I'm waiting for it to come in now. I'm very excited, that PID mod is pretty awesome and I definitely want to give that a shot down the road. Thank you for all the helpful info!
Markos - enjoy the Silvia - it is exciting news, good luck and have fun - best Pete
Nice video and congrats on 1year! Just did the flat shower screen mod 2 days ago and your video on that was very helpful. Ordered an auber PID yesterday so that will be the next upgrade project. I was unwilling to shell out the extra 10 bucks for the white LEDS but I must admit, it looks well on your Silvia!
Brian thanks, good luck - hope you enjoy the PID ☕️ , you are right I forgot they dinged me a few extra bucks for the white LED 😂 🤷♂️ still worth it 😃
Hey Pete, you're a nice guy and making very informational videos. I like your videos and am subscribed, but damn the audio is really bad.
received and appreciated - and - I can only imagine - thanks for hanging in there with me, maybe I can improve that , best Pete
Congrats Pete!
I enjoy your videos and your passion
Cheers ☕️
☕️ ❤️ thanks we do like our coffee 😃 - Pete
Shots looking great! I have very similar setup, V5 Silvia PID w/pre infusion, IMS 18g basket, ims shower head flat screw, 8 bar, vario grinder and using lavazza super crema but can never get shots to come out like yours! I'll post a video if you don't mind taking a look give me some pointers.
Frank thanks , time for you to start Frank's Rancilio Silvia ! very similar set ups for sure - , most important is how they taste, you happy with your shots? Best Pete
@@petesranciliosilvia3777 After trying different beans, mostly fresh light roast within 1-3 weeks of roasting without much luck I tried Caffe Borbone dark italian "stale" beans and I'm getting perfect extraction almost every time. Def more bitter than other beans but I just can't seem to get a good extraction with fresh beans. Check out the following video ruclips.net/video/_sv_HACgY0Q/видео.html Side note I got the PID w/pre-infusion then realized that this is not pre-infusion, this turns on the machine at full blast for 1.5 seconds then activates 3 way valve removing all water and disturbing the puck before going again at full blast. I'm doing my own pre-infusion with the steam wand and getting better results.
Frank, great points- agreed on the PID pre-infusion right? just because you 'say' thats what it is........doesnt mean its doing what you think, or give you the control ? I figured its about the same thing as flicking the brew switch on for a few seconds then off etc - anyway a bigger topic, but hey your shot looks great nice setup nice technique- they dont have to look perfect to taste good, - good luck, oh and yes, I notice lighter roasts pull differently than darker, fresher differently than older, different grind sizes required, different creama to liquid ratios etc - enjoy the journey and enjoy good coffee along the way -best Pete
What are your exact PID settings?
For some reason after a pull, my PID will over shoot by about 5c - 6c (temp set at 105c) when heating up again and then take about 5min or so to stabilize. Is this normal?
Id have to - or you could go back and watch any videos to see if mine does anything similar ? Ive heard of people getting into the 'deep' PID settings and changing response times and sensitivity etc I stay out of that - as most good advice seems to suggest , I just want it to work - Pete
Really enjoyed this video thank you!
Bosco thanks Pete
12 bar with no release. With shot flowing through basket the system should be at 9 bar. Your system if at8 bar (closed loop) the shot bar with open loop is probably around 6 bar
just got my silvia. waiting on a grinder... hope to be you in
thanks let me know how it goes, enjoy your silvia - Pete
How do you set up the sage grinder? Grinder size at 5?
whoa whoa whoa --- 5> ? where did five come from ?