Siliconslave's how to make espresso thread

manveruppd · 29 Sep 2011 at 18:23

That's very bizarre... the water temperature when using the paper filter seems to be higher than when using the cloth one: with the paper filter the water in the top jug was BOILING! I had to keep stirring continuously to keep it lower.

I don't know why, the filter was definitely permeable, I wasn't using too many grounds so I didn't block the filter, it was really weird. Didn't affect the brew too badly though, doesn't taste burnt at all. In fact it feels rather weak if anything, can barely taste any of the notes I got from the espresso...

manveruppd · 30 Sep 2011 at 01:29

Flibster said:
Someone has modified a Coava Disk to work in the syphon adaptor... Want to try that. But I'm using a glass drainer from a Cona at the moment.

That's the stainless steel filter you're talking about right? I know people hate the taste of paper but I actually like how much less oily the coffee is when filtered through paper. Makes for a much mellower drink, and apparently lowers its fat content significantly too.

Flibster · 4 Oct 2011 at 18:31

manveruppd said:
That's very bizarre... the water temperature when using the paper filter seems to be higher than when using the cloth one: with the paper filter the water in the top jug was BOILING! I had to keep stirring continuously to keep it lower.

I don't know why, the filter was definitely permeable, I wasn't using too many grounds so I didn't block the filter, it was really weird. Didn't affect the brew too badly though, doesn't taste burnt at all. In fact it feels rather weak if anything, can barely taste any of the notes I got from the espresso...

Have you got a thermometer? Spend a couple of quid on a digital 0.1° thermometer off the bay and take a few measurements. I've found that mine seems to settle at 93.5°C +/- 1°C - which is fine. Between 90-95°C is ideal.

Espresso is a pretty harsh method of brewing coffee, syphons and brews are much more gentle. Espresso also has a higher coffee/water ratio so you can get the greater flavour faster.

Typically something around...
Espresso - 20ish grams to 40ish grams of water... 500g/litre :eek:

Filter - 60g/litre

manveruppd said:
That's the stainless steel filter you're talking about right? I know people hate the taste of paper but I actually like how much less oily the coffee is when filtered through paper. Makes for a much mellower drink, and apparently lowers its fat content significantly too.

The Coava is the stainless aeropress filter. It's a pretty funky thing. The glass Cona drainer is stonking, but you do get a few grounds in the bottom with it as it isn't a perfect seal.

Depending on what the coffee is depends on whether I like the oils or not.

As for the fat and cholesterol content... Couldn't give a flying fornicate.

mingeroonie · 10 Oct 2011 at 20:41

New toy!

Although my last two parcels of beans from hasbean have gone missing in the post, so haven't had a chance to use it yet.
Will it be much different to my old Gaggia Classic?

haaammit · 10 Oct 2011 at 21:19

mingeroonie said:
New toy!
:cool::cool::cool:
Although my last two parcels of beans from hasbean have gone missing in the post, so haven't had a chance to use it yet.
Will it be much different to my old Gaggia Classic?

Nice

What grinder do you have? Miss Silvia can be a temperamental thing. I'm getting a PID for mine next year

Invest in some Urnex Cafiza for cleaning, plus some Puly descaler. Don't forget a decent tamper too

Never used the Gaggia Classic, so can't comment, but enjoy Silvia

molinari · 11 Oct 2011 at 08:03

mingeroonie said:
New toy!
Although my last two parcels of beans from HasBean have gone missing in the post, so haven't had a chance to use it yet.
Will it be much different to my old Gaggia Classic?

Nice

. I keep meaning to replace my Gaggia baby twin with a Rancilio or something similar.
I'm sure it will be an improvement on the Classic, providing you're using good beans (can't go wrong with HasBean!) and a good grinder!

mingeroonie · 11 Oct 2011 at 16:56

Whats the purpose of a PID? Ive seen em about, but not read into em as I thought it was just a Rancillio thing.
Using some free coffee that came with it for the first time, quite impressed with the steam compared to the gaggia.
have ordered more coffee and a couple of shot glasses from hasbean to check my grinding is up to par

Alex_L · 11 Oct 2011 at 21:47

mingeroonie said:
New toy!

Although my last two parcels of beans from hasbean have gone missing in the post, so haven't had a chance to use it yet.
Will it be much different to my old Gaggia Classic?

my parents had a classic and I have a silvia and its a definite step up. The steaming function is much much more powerful, though requires a different technique if you are used to the plastic tip on the classic.

silvia definitely requires some specific techniques to get the best out of it. my tips would be:

1. Check the drip tray regularly, as its very shallow and fiddly
2. Leave to warm up for a good 30 minutes to get it really warmed up
3. Learn to temperature surf (plenty of youtube videos)
4. For steaming, really purge the arm for 5-10 seconds a couple of times whilst it is heating up after you flick the steam switch to really get the maximum power and aim to steam whilst the light is still on.
5. The hot water function is ok, but only for small amounts (cup warming etc) before it starts to drop temperature

Its a great machine, although i have a bit of upgradeitis and now have my eyes on an Izzo alex duetto

just got to persuade the girlfriend.....

Alex_L · 11 Oct 2011 at 22:01

mingeroonie said:
Whats the purpose of a PID? Ive seen em about, but not read into em as I thought it was just a Rancillio thing.
Using some free coffee that came with it for the first time, quite impressed with the steam compared to the gaggia.
have ordered more coffee and a couple of shot glasses from hasbean to check my grinding is up to par

A PID is essentially for finely controlling brew temperature and getting it to a set temperature and for the silvia removes the need to temperature surf. It stands for proportional, integral, derivative (the three parameters used to control the element in order to get to a temperature and keep it there. The idea being that espresso can taste markedly different at different temperatures and fine control over temperature improves consistency of preparation, around 93-94 degrees is most commonly targeted.

For example, your silvia has a thermostat that will essentially trigger the element to come on, but it will have a much larger range, so the temperature might have to drop to say 85 degrees, this triggers the element, it then heats up until say 100 degrees before turning off and the water starts cooling down again, and this keeps repeating (as you can see if you leave it and see the light come on/off over time). If you brew at either end of the cycle then it will either be 85 degrees or 100 degrees and not necessarily optimal for espresso. Temperature surfing is the idea that over time you learn how long it takes to drop from the top of its heating cycle to the bottom and brew when it should be around 93-94 degrees by getting it to the top of the cycle and waiting for it to cool slightly. The PID just allows you to get there more quickly and easily.

Flibster · 14 Oct 2011 at 16:55

BUSH said:
my parents had a classic and I have a silvia and its a definite step up. The steaming function is much much more powerful, though requires a different technique if you are used to the plastic tip on the classic.

Anyone using the plastic tip should be given instruction in how to use the machine without it. It's dreadful and can send hot milk everywhere *from experience*

BUSH said:
silvia definitely requires some specific techniques to get the best out of it. my tips would be:

1. Check the drip tray regularly, as its very shallow and fiddly
2. Leave to warm up for a good 30 minutes to get it really warmed up
3. Learn to temperature surf (plenty of youtube videos)
4. For steaming, really purge the arm for 5-10 seconds a couple of times whilst it is heating up after you flick the steam switch to really get the maximum power and aim to steam whilst the light is still on.
5. The hot water function is ok, but only for small amounts (cup warming etc) before it starts to drop temperature

Its a great machine, although i have a bit of upgradeitis and now have my eyes on an Izzo alex duetto just got to persuade the girlfriend.....

All 5 of those points apply to the Classic as well. It's just good practice in general tbh.

Always clean the drip tray out properly too after you've used the machine - mouldy drip trays are not nice.

mingeroonie · 14 Oct 2011 at 20:13

BUSH said:
3. Learn to temperature surf (plenty of youtube videos)

had a quick look last night and ended up watching god knows how many clips by seattlecoffeegear! Well worth a look at their clips IMO

Hamster · 14 Oct 2011 at 20:48

I've just got some four bean blend from Hasbean. Anyone tried this and can recommend the best filter method for it? I've got a clever dripper, V60, Aeropress and syphon at my disposal.

FeFiDoh · 17 Oct 2011 at 21:25

What would be good beginners combination of equipment to get? I do quite like coffee but feel I am probably not getting it any where near as good as it can be.

I just use a cafetiere currently.

Flibster · 18 Oct 2011 at 11:22

Hamster said:
I've just got some four bean blend from Hasbean. Anyone tried this and can recommend the best filter method for it? I've got a clever dripper, V60, Aeropress and syphon at my disposal.

Should work in any of them quite nicely.

FeFiDoh said:
What would be good beginners combination of equipment to get? I do quite like coffee but feel I am probably not getting it any where near as good as it can be.

I just use a cafetiere currently.

What sort of coffee do you want to make?

V60, Kalita Wave, Chemex, Aeropress, clever dripper, Syphon are all excellent.

Good grinder would be my first choice of upgrade though. French Press can produce great coffee, it's not my favourite method of brewing, but I've had some stonking coffee from one.

Hamster · 18 Oct 2011 at 11:52

Flibster said:
Should work in any of them quite nicely.

Thanks. I've settled with the Aeropress with this coffee. The first couple of days after roasting it didn't taste particularly nice but brewing after 5 days resulted in a very tasty drink.

manveruppd · 18 Oct 2011 at 13:58

Hamster said:
Thanks. I've settled with the Aeropress with this coffee. The first couple of days after roasting it didn't taste particularly nice but brewing after 5 days resulted in a very tasty drink.

My Aeropress hasn't seen much use since gettting my syphon

Its only advantage is that it's fast and mess-free, but in terms of coffee it's an uncomfortable halfway-house between espresso-strength and filter.

Hamster · 18 Oct 2011 at 16:59

manveruppd said:
My Aeropress hasn't seen much use since gettting my syphon Its only advantage is that it's fast and mess-free, but in terms of coffee it's an uncomfortable halfway-house between espresso-strength and filter.

Glad you're enjoying the syphon. It's great if you have the time and especially if there are a few of you drinking but it does take me a full 20 minutes start to finish. For the quick cup I go for either the Aeropress or the Clever dripper. I've found that some coffees taste better with one method and some with another and it's just a case of experimenting a few times.

manveruppd · 18 Oct 2011 at 17:30

Hamster said:
Glad you're enjoying the syphon. It's great if you have the time and especially if there are a few of you drinking but it does take me a full 20 minutes start to finish. For the quick cup I go for either the Aeropress or the Clever dripper. I've found that some coffees taste better with one method and some with another and it's just a case of experimenting a few times.

Sounds excessive! Mine's around 10'. Slow kettle? 10' long steeping time? Using a hand-powered grinder?

Hamster · 18 Oct 2011 at 17:53

manveruppd said:
Sounds excessive! Mine's around 10'. Slow kettle? 10' long steeping time? Using a hand-powered grinder?

Hehe yes i'm using a hand powered grinder but from getting the syphon out of the cupboard to having washed it, it does take me around 20 minutes. I don't mind it though when I have the time as it takes me back to chemistry lessons at school and it's pleasantly ritualistic!

tntcoder · 18 Oct 2011 at 20:32

Hi Guys,

I have a Gaggia Classic RI8161 and I lost the tiny little black bit that sits inside the portafilter if anyone knows what I mean? It's like a little two directional valve that sits under the basket which reduces pressure I think.

Can anyone point me to either a replacement or a better portafilter that's Gaggia compatible? It's probably only a 20p piece of plastic