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Everything posted by RancilioBru

  1. Thanks John. Once I've frothed, it may take around 30 to 40 seconds to draw a shot when I switch over to making a shot. Sound about right to you? I do prime it a bit beforehand to ensure it's hot or boils up a 2nd time.
  2. Thanks for this. That video is very useful indeed. I'll practice on this a bit and hopefully report back on progress
  3. Sorry for the late reply here. Thanks for the above feedback which is useful to know. I pretty much just get it switched on and let it warm up till the amber light switches off. I use full fat milk in a metal beaker and then dip the froth wand into it, about half way to 2/3rd way in and open up. it's rather noisy on the Rancilio. Heats up the milk pretty fast but hardly frothes it. What could this be down to? Technique or something else? Thanks
  4. Hi All I have been finally measuring my pressure on my Rancilio Espresso Machine, which was reading around 10 to 11 bar and have adjusted it to around 8.5 bar. Seems to be extracting a bit better now. I find however now, when trying to froth milk, it is still very liquid and not frothy enough, yet has reached it's temperature during frothing. Anything to do with the pressure on this? Any ideas how I can improve this? It has the single hole nozzle. Thanks
  5. Thanks guys. This helps. I'll try some of these tips with my grinder as it would be a pity to have to replace it that early. I'll also try a fresher roast and see what results I get
  6. Also am reading up on the VST basket which could also be interesting to consider. Would you know if this would fit the Rancilio Silvia machine? They reference an E61 but not sure what that refers to. https://www.bellabarista.co.uk/vst-18g-ridgeless-precision-porta-filter-basket.html
  7. Hi Criya Totally agree with you. I need to get a proper tamper as still have the original plastic one which I received with the Rancilio machine, however I do compact it very hard when I tamp it. I think I have the 18G basket which I fill around 4/5 full. Hence why it boggles me from the 30 grind setting that at the lowest grind I still have it flowing too fast through
  8. That sounds like a very decent extraction Gary. Thanks for that. Is that the Eureka Grinder? What mechanics does it use? Blades or Burr? Do these also make a huge difference? Could you show me a link or example for a VST basket? To get an idea as I am still learning a lot of this terminology. Thanks
  9. OK, I'll experiment with the beans too and note that, thank you. I cannot grind finer. From 30 settings, I have now set it on the finest grind, which really should not be the case. This is a fairly decent burr grinder from Rancilio as shown above, so I'm sure I have the proper grind to play with. Maybe it's also worth checking on any service parts. Any obvious parts that normally need servicing on these type of machines?
  10. Hi there Coffee beans are ones I sourced from Austria when I was there in Aug of this year. Its a 100% Arabica roast but cannot say really how old they are. My machine is about 6 to 7 years old now. In the earlier years I could get an extraction of around 20 secs but recently this is not really happening, so not sure really. I do tend to like experimenting with different coffee roasts though.
  11. Hi All I am new here and looking forward to future interactions. I had a quick question with my older version (V2 I think) of my Rancilio Silvia Coffee Machine. My shot extraction is under 10 secs and thus I am not getting a good crema anymore. This is including having primed it before, ensuring the water is hot. I also have a Rancilio Rocky Grinder with 30 settings (http://knowyourgrinder.com/rancilio-rocky-hsd-roc-sd-doserless-coffee-grinder-review/) Despite having gone down to as fine as Setting No. 1 on the grinder, it still extracts too quickly under 10 secs. Is my pressu
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