As promised, my first one man show of the new espresso gear…
Once I get everything dialed in I will try to recruit a camera person to do a more detailed video. Plus, I will post the unboxing video shortly as well.
I only have a few minutes before lunch is over, but had to share…my new espresso machine and grinder finally arrived. After three weeks of no spro at home, relief is finally here. I will post much more (first impressions, videos, and more photos) in the next few days, but just had to share my joy.
These photos aren’t great, but I’m racing to get everything setup over lunch so I can have play time tonight! Again, will post more shortly.
There is no other consumer espresso machine that has a bigger customer base nor the cult following than the Rancilio Silvia (aka Miss Silvia). Just do a Google search on Rancilio Silvia or the more common name Miss Silvia and you will start to see what I mean. Arguably it is the best home espresso machine for the money. However, she can be a bit fussy at times.
In my previous post, Taming Rancilio Rocky, I mentioned how important the grinder is to making exceptional espressos. Another variable that is so very important is (consistent) brewing temperature…which Miss Silvia (out of the box) does not do very well on her own. Again, it’s possible to train Miss Silvia to behave so not all is lost. I have read dozens and dozens of in-depth tutorials on temerature surfing Miss Silvia, but I think most will be satisfied just following the simpler instructions in this video…
The key (at least for me) was to quickly let out some hot (steaming) water before pulling the shot. Very simple, quick step, but until I watched the video had no idea.
Like everything else to do with espresso there is A TON of information out there on frothing milk. Again, I think most will be just fine if they following the tips in the video below. However, if you have time and really won’t to be a frothing master I highly recommend you start here.
What surprised me in this step (other than the video abruptly ending) was to NOT let the orange “not ready” light go out when frothing milk.
If that is not enough for you, below is some bonus material that you may or may not find useful, but since I found them, I will share them.
Well, I think that about covers it. If you’ve made it this far maybe you now realize (like I did) that few will ever truly be espresso experts, but it sure is a fun journey!
