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Found 5 results

  1. 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
  2. Not sure if this thread belongs here or in some other section (technical?) - I have never had this happen before, but the espresso shots I pulled this morning have heavy oil beads on them. I roasted the coffee myself, and I tend to do a dark roast (into second crack), and this batch was perhaps slightly darker than my usual, so there is a bit of surface oil (I was combating roasting in the cold weather by doing a larger batch of beans and it roasted much faster than usual, so rolled into second crack faster than expected). So the easy answer is that the surface oil from the beans e
  3. Hi, My trusted Sage Barista Express (circa 6 yrs old) has developed a fault, where both the 1 and 2 cup options do not cut off the water after the normal amount is released. When trying to make an espresso, the pressure starts to increase, then the water cuts off. I have run a clean cycle and reset any programmes that could have been configured. Also tried creating a programme but problem still exists. Any help/advice on how to repair would be greatly appreciated, thanks.
  4. The espresso from my Classic seems either bitter or sour. I am adjusting the grind but can't seem to hit the sweet spot. I am grinding Rave Moka Java with my Mignon so should not be expecting too much bitterness. Any ideas? Very frustrating! :-)
  5. Hi everyone, Long time listener, first time caller. I would need your help with the issue of struggling to get a decent crema on my espresso and it tastes under-extracted with different coffees of different roasting dates (fresh or 4 weeks). The technical details: Rancilio Silvia V3 (2009) Pressure at 10 bar, measured on group head Water temp 95-99 degrees measured on group immediately after heating element switches off (no PID, as the values show) IMS shower screen, old bulky screw VST 18g ridgeless basket IMS 12-18g ridge basket NS Mythos Plus (older model with the r
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