jallami Senior Member Joined: 19 May 2013 Posts: 1 Location: West Hills Expertise: I love coffee
Posted Tue May 21, 2013, 8:48pm Subject: Help needed with Rancilio
I have a Rancilio De Silva machine. But the coffee that I make with it never foams up on top. It comes out all dark brown. Does anyone know what might be the problem? I grind the coffee myself with a gagia grinder at a very fine grind. Thanks
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 8,151 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Vene. A1, La Cimbali M32 Grinder: Azkoyen Capriccio, Major Vac Pot: 40s era Silex Drip: Msl. Com. brewers Roaster: gave it a try, decided no
Posted Wed May 22, 2013, 5:19am Subject: Re: Help needed with Rancilio
I am with Randy on this, you really don't give enough information to give you any help. All of the things that Randy mentions affect the brew so give us a bit more information on the variations mentioned and we will be able to help a lot more.
As to your machine, is that a Sylvia? I am not familiar with the one you have in your post.
In addition, what grinder do you have? The grinder is more important than the espresso machine and without a good grinder, your efforts are going to be lacking, to say the least.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
emradguy Senior Member Joined: 31 Mar 2011 Posts: 3,518 Location: Houston Expertise: I live coffee
Espresso: Duetto II; Twist v2 Grinder: M Major, Macap M4, Pharos,... Drip: Espro presses; Aeropress Roaster: H-B "List of Favorites"
Posted Wed May 22, 2013, 7:38am Subject: Re: Help needed with Rancilio
+ (another) 1
Like Wayne (calblacksmith), my best guess would be you have a Silvia. Did you buy it new? How long do you let it heat up? Does it seem to be coming up to proper temperature?
Besides the questions you answer here and the insight and advice you get in replies...you may also want to post a video of your prep method and a typical shot.
Lastly, I cannot emphasize enough how helpful Randy's (frcn) article is for diagnosing problems and fixing them, and improving technique overall. Heck, even if you are doing everything right, it's at the very least educational. If you haven't read it yet...it should be the first thing you do next.
. Always remember the most important thing is what ends up in your cup!
takeshi Senior Member Joined: 12 Oct 2002 Posts: 1,037 Location: Houston Expertise: I live coffee
Espresso: Alex Duetto 3.0 Grinder: Super Jolly Roaster: Amaya Roasting
Posted Tue May 28, 2013, 7:54am Subject: Re: Help needed with Rancilio
As others have already stated there's not enough information to go on. Stale beans are a very common culprit so you might want to start there. Where are your beans from? When were they roasted? How long have you had them?
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