Rancilio Silvia v3 2009

This is NOT a successful attempt, so please don't insult me.
I know the coffee flows quickly, so the extraction time is shorter than optimum extraction time which should be 25-30 seconds for double shots of espresso, equal to 60 mililiter by volume. And the crema is thin.
I used correct dose of coffee and ground to almost finest setting with the Rancilio Rocky grinder. Tamped with Espro tamper which assures 30 pounds of consistent tamping. The machine was warmed up over an hour with the portafilter attached. And the estate grade coffee was roasted just an hour ago. So where is the problem???

Category:

Howto & Style

Tags:

• Rancilio Silvia v3
• 2009

[prosumerbarista]

How old is the coffee? What is the name of the coffee?

[ristretto1977]

"indian balmaadi estate biodynamic fully washed" green coffee was roasted just an hour before i pulled the shots.

but according to a coffee forum user in Turkey, extreme carbon dioxide release due to super freshness might cause the water flow quickly through the coffee in the filter basket.

[prosumerbarista]

Actually that is part true. I buy freshly roasted beans all-the-time.

I recommend allowing the beans to degass for at least 3 - 5 days, then use. Flow is still too fast, tighten up your grind a notch or two.

What grinder are you using?

[ristretto1977]

i am using a 2009 rancilio rocky sd (no doser) grinder.

[ristretto1977]

i adjusted the hopper to stop at 0 as the finest degree by togetherly adjusting the bent nut attached onto the hopper's bottom while the grinder's burrs come as close as possible. then i ground the beans at degree 1 which is one of the finest possible degrees of the grinder.

two days ago and today (dec 21th) i used costa rica tarrazu el puma, roasted in december 4th. 15-17 days passed after roasting, but the extraction times for both attempts were 17 seconds, as in this video.

[prosumerbarista]

I wouldn't use coffee past 15 days. At that point, it's already stale.

Try tamping harder.

I had to adjust my OPV to around 9 BAR.

Note the shots from my Rancilio are very smooth compared to your shots.

[ristretto1977]

that coffee came with one way valve bag, so it's not stale yet, and i would use it up to a month confidently. but i rarely buy roasted coffee. i usually buy green coffee and roast 50 gram at once with air popper.

i am using an espro tamper which provides you 30 pounds of tamping force consistently with each "click".

i also thought the opv to be adjusted but not by myself of course. may i ask you why did your silvia needed to be adjusted?

[Petrichor91]

@prosumerbarista Ya I agree. Let the coffee sit for a few days. I prefer 7 days but it's all preference but waiting is definitely a must. The coffee just developes flavour as it ages.

[erikanz]

too fast

[noahdylandavis]

It sounds like you need to re-calibrate your Rocky. I have same grinder and I grind between 6 & 12 depending on the bean. Try that first.

Also, when you say "correct dose" how are you measuring? My method is to make sure the portafilter is brimming and brush off the excess.  Fill that sucker up!

Finally, I find it best to use beans that are designated espresso beans. I have tried using non espresso coffee in my silvia and it extracts too fast no matter the grind, dose or tamp.

[prosumerbarista]

Try testing with day 20 old beans and see if there is still crema. Compare to day 3.

Think of the coffee puck as an OPV valve. By regulating the resistance of water passing is achieved by the grind. The target is to create a resistance of 9 BAR. That is why the grinder is vital in precisely regulating it to 9 BAR.