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Rancilio Silvia and PIDs


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#31 Jason Perlow

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Posted 18 February 2013 - 02:42 PM

1700 is not that bad. It looks like a very nice machine. But is it making that much better shots than your PID Silvia?


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#32 rotuts

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Posted 18 February 2013 - 02:51 PM

yes. and believe me Im a Frugal Guy  ( different than Cheap ). when Im One w the Bean, the shots are stunningly sweet w no sugar.

 

if you do milk you might have to get the dual PID Quick-Mill Anita  its a HX machine

 

http://www.chriscoff...duct_p/n990.htm

 

just something to think about in about 4 - 5 years.

 

Pleasant Dreams  !       :biggrin:



#33 Jason Perlow

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Posted 18 February 2013 - 03:29 PM

It's 1700 and you STILL need to PID this thing? For that kind of money, you might as well get that Rancilio for 2 grand that has the integrated PID, no?


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#34 rotuts

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Posted 18 February 2013 - 05:11 PM

they have set it up with the Italians  that there is a cut out, sent to them only,   then they put the PID in the Alexia for about 50 bucks

 

in that predesigned space.  or you can do it.

 

what the RS does not have, which you do not need now, nor may ever is the

 

E-61 group head

 

heat sink extra  ordinare!



#35 weinoo

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Posted 18 February 2013 - 06:22 PM

I'm pulling 19 - 20 gram shots for 25 - 30 seconds and get 1 - 1.25 oz. shots.  

 

I have singles, doubles, and triple baskets, but now I use a double doser basket -  but am not sure which one it is.  


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#36 nickrey

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Posted 18 February 2013 - 10:27 PM

The splattering on your cup still says that there is some channeling going on. Any reason why you haven't tried a nutating tamp rather than your light one? It got rid of channels when I tried it.


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#37 rotuts

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Posted 19 February 2013 - 05:01 AM

full disclosure:  I had to look it up:

 

http://www.home-bari...ght-t12625.html

 

Ive pretty much eliminated channeling buy doing the skewer thing.  when I got my system at ChrisCoffee they suggested the tamper (sp?) with the slightly beveled edge around the rim.  this was helpful but felt to light in my hand so i went back to the heavy SS tamper SweetMaria added to the SR when i got it from them, which replaced the black plastic junk SR supplied.

 

nothing like a bottomless portafiler to point out Life's Little Problems!



#38 nickrey

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Posted 19 February 2013 - 05:20 AM

I use a solid stainless steel tamper with the nutating motion. Seems a lot easier than the whole skewer thing and as effective. I was told about it by my daughter and her friends who work as baristas in a coffee obsessed cafe. In their world a skewer tamp is going to waste much more time than a nutating tamp. Time is money and dissatisfied customers. Try it, it works, and is less of a process. Easier and the same or better results, which one would you pick?


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#39 rotuts

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Posted 19 February 2013 - 05:23 AM

excellent points.   I do the skewer  ( AKA  paper-clip thing-y ) while the filter fills with fresh grounds.  I see it as

 

free therapy, once you get the tempo just right!  not too fast, not too slow.  Zen-like

 

the paper-clip thing-y is a large paperclip with 2/3ds of it bent out to a point.   the last two coils are for you to 

 

hold


Edited by rotuts, 19 February 2013 - 05:26 AM.


#40 weinoo

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Posted 19 February 2013 - 06:27 AM

I'm using very fresh beans, I went to the Rowland Coffee Roasters factory in Doral FL on Monday of last week and bought 8Lb of their Bustelo Supremo which was roasted within hours of me purchasing it, so I think I have all the variables set.

 

There is plenty of argument/discussion re: storage of beans.  But I will throw out there that I think buying 8 lbs. at a time is not necessarily the best way to do it.  No matter how you store the beans, by the end of the 8th pound (unless you're using 4 lbs. a week) Miss Silvia is not going to be happy with the coffee...and neither will you.

 

Backing up, beans within hours of roasting are not at their best either.  They need 36 - 48 hours to gas out before you use them. Then they are good for 5 - 7 days and I store them on the counter in a Mason jar.

 

That said, I generally store small quantities of beans (say 1/3 lb.) in vacuum-sealed packages in the freezer.  I take them out the night before I want to use them.  


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#41 rotuts

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Posted 19 February 2013 - 06:32 AM

Ive kept 1/2 lbs of 24 hour beans in the freezer in thick vacuum bags. they will keep for a long time in this thicker bag.

 

as i roast my own, I use these for Emergency Use Only when i forget Im running low and failed to roast a new batch that need to sit for a least > 24 hrs.  I roast about once a week, but sometimes forget and this work fine for that.



#42 Jason Perlow

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Posted 19 February 2013 - 11:25 AM

A pour from about 10 minutes ago:

 

http://t.co/eKLlMQsj


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#43 Jason Perlow

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Posted 19 February 2013 - 11:29 AM

The splattering on your cup still says that there is some channeling going on. Any reason why you haven't tried a nutating tamp rather than your light one? It got rid of channels when I tried it.

 

What's a nutating tamp?


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#44 Jason Perlow

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Posted 19 February 2013 - 11:30 AM

I'm using very fresh beans, I went to the Rowland Coffee Roasters factory in Doral FL on Monday of last week and bought 8Lb of their Bustelo Supremo which was roasted within hours of me purchasing it, so I think I have all the variables set.

 

There is plenty of argument/discussion re: storage of beans.  But I will throw out there that I think buying 8 lbs. at a time is not necessarily the best way to do it.  No matter how you store the beans, by the end of the 8th pound (unless you're using 4 lbs. a week) Miss Silvia is not going to be happy with the coffee...and neither will you.

 

Backing up, beans within hours of roasting are not at their best either.  They need 36 - 48 hours to gas out before you use them. Then they are good for 5 - 7 days and I store them on the counter in a Mason jar.

 

That said, I generally store small quantities of beans (say 1/3 lb.) in vacuum-sealed packages in the freezer.  I take them out the night before I want to use them.  

 

So yeah, I wanted to buy about 4lbs. Which seemed about as much as I could realistically get through in about a month. However, the factory only sold the beans in 8 1lb packages at a time, so that's how many I bought :)


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#45 weinoo

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Posted 19 February 2013 - 11:48 AM

Is your drip tray white?  Or is that just the photography?


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#46 Jason Perlow

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Posted 19 February 2013 - 11:59 AM

Is your drip tray white?  Or is that just the photography?

 

Yes, the drip tray on this Rancilio V3 is white. When it's not being splattered.

 

A pour from a few minutes ago:

 

http://vine.co/v/b6iUF9TFMwl

 

I centered this one a little better. Still slight splatter. Used "Don Pablo" from COSTCO, an older bag I needed to finish. Less crema but still tasty.


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#47 Jason Perlow

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Posted 19 February 2013 - 12:26 PM

Ah. The nutating tamp. Yeah, I've been playing around with this as well.

 

18_nutating_tamp.jpg


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#48 weinoo

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Posted 19 February 2013 - 01:07 PM

Is your drip tray white?  Or is that just the photography?

 

Yes, the drip tray on this Rancilio V3 is white. When it's not being splattered.

 

Are you sure there's not some sort of a vinyl shield on that drip tray that is removable?


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#49 Jason Perlow

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Posted 19 February 2013 - 01:12 PM

 

Is your drip tray white?  Or is that just the photography?

 

Yes, the drip tray on this Rancilio V3 is white. When it's not being splattered.

 

Are you sure there's not some sort of a vinyl shield on that drip tray that is removable?

 

Just looked at it. You're right, it's packing material I forgot to take off. It's been stuck on for weeks. Just removed it. LOL!


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#50 weinoo

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Posted 19 February 2013 - 02:10 PM

 

 

Is your drip tray white?  Or is that just the photography?

 

Yes, the drip tray on this Rancilio V3 is white. When it's not being splattered.

 

Are you sure there's not some sort of a vinyl shield on that drip tray that is removable?

 

Just looked at it. You're right, it's packing material I forgot to take off. It's been stuck on for weeks. Just removed it. LOL!

 

You know, we Silvia owners have been around for a while...   :cool: ...so don't take this the wrong way when some of us might raise an eyebrow to what you think are perfect shots!

 

You'll see as the weather changes, you use different coffees (there's some great stuff available via mail order), different grinds, different water temps, different tamps, etc.  all challenge you to get the best out of Miss Silvia.

 

Start tamping, for one.


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#51 rotuts

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Posted 19 February 2013 - 02:22 PM

Soooooooooo right.  as humidity etc etc changes   one will adjust.

 

the best thing about all this is that You  Control Your Cup!

 

if its Honky Dorry, then that's it.

 

if not ............................

 

do not get me wrong

 

you might get the

 

http://www.chriscoff...p/gs3-1g-mp.htm

 

http://www.seattleco...spresso-machine

 

rats.  I couda but didnota  get this when it was  6 K

 

but my personal Cuppa in the AM will be 90 % stunning.  that last 10%  as I roast my one is 

 

 

Only My Fault!

 

rats again   


Edited by rotuts, 19 February 2013 - 02:31 PM.


#52 weinoo

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Posted 19 February 2013 - 02:32 PM

Since this thread is about Miss Silvia and  PID, I'd suggest that you can pull a pretty great shot with her.  And once you dial it all in, you'll be throwing fewer shots than they do at Blue Bottle, Four Barrel, Ritual, Gimme, Dolcezza, and all the other hoity-toity ICHs that I've been fortunate enough to visit.


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#53 Jason Perlow

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Posted 19 February 2013 - 02:33 PM

This one was done with a nutating tamp.

 


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#54 rotuts

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Posted 19 February 2013 - 02:35 PM

Just So.

 

working at home will always get you a better Personal Shot.

 

this is not frufru stuff  its in yoru CUp!



#55 weinoo

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Posted 19 February 2013 - 02:47 PM

I think you need to up the temp on your PID.  


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#56 Jason Perlow

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Posted 19 February 2013 - 02:56 PM

I had it at 205 before. Right now I am experimenting with lower temperatures. 224 which where it was set at default was definitely way too high, it was burning the coffee and it was tasting bitter. The more videos I have seen on Youtube using Rancilio and PIDs appear to have the temperature between 195 and 205, I've seen a few as high as 215.


Edited by Jason Perlow, 19 February 2013 - 02:57 PM.

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#57 Jason Perlow

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Posted 19 February 2013 - 03:22 PM

You asked for it, you got it.

 


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#58 rotuts

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Posted 19 February 2013 - 03:37 PM

good for you.

 

however, it makes no difference what so ever what it 'looks like'

 

the only thing is:  all the Soochy and Coochy aside

 

it is it the perfect cup for you?

 

Perfect Cup   no Soochy Coochy here also.

 

that's yout goal.

 

Perfect For You.   > 90 % of the time.

 

good for you for Trying!


Edited by rotuts, 19 February 2013 - 03:39 PM.


#59 weinoo

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Posted 19 February 2013 - 03:42 PM

Dude, you must be wired!

 

In any event, my PID is set at 224°F.  From the little I know, I believe that is the temp at the boiler; the temp at the puck drops down a good 25° (or more), which means I'm pulling the shot at around 197 - 199°F, which is right where I want to be.

 

It's perfect for the coffees, grind and tamp that I pull.


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#60 nickrey

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Posted 19 February 2013 - 03:45 PM

Try pouring the first half of the shot in one cup and the second in another (no need to stop the pour, just slide one in next to the other).

 

You'll find that the bitterness occurs predominately in the second half of the pour. This is why so many of us cut the pour early and have our coffees as ristrettos.


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