Rancilio Silvia Walkthrough

Hi there,

I have been asked to write an article on the Rancilio Sylvia for another website and so this is a start-up article to that. I love the Rancilio Sylvia. I would place it in the medium range for the home barista. It is more expensive, slightly, than the entry level machines however it is worth it. Coupled with the Rocky grinder one can make espresso at a similar quality to any top 100 cafe. The benefit of a commercial machine is consistency, speed and volume. You will never achieve those three things with a one group Rancilio machine at home, however with training from a barista (or youtube!) you can make excellent coffees one or two at a time. The best video for this is Mark Price the original Coffee Geek: www.youtube.com/watch?v=QhxvDusY3jk at the end of this article.

Here is my home machine setup…

my home set up (cost around 1500 including every accessory)

With a Rancilio Sylvia one can make exceptional coffees however only one at a time. The large steel covered brass group head maintains a certain temperature well. The brass boiler also heats up quickly and maintains temperature fairly. You can create steam easily with 120-130 degrees celcius and it does not drop off. Set the boiler to 100 degrees.

Summary: Rancilio Silvia

Price: Medium $1200 (total package)

Durability: Hummer

Quality: High

Ease of use: Low

Training: Little

Thermometer attached to boiler (under metal covering plate)

Modifications:

Warning: Turn off power first.

Required: Digital Thermometer eBay $40

Time: 10-15 minutes

Results: Accurate temperatures

Use Instructions:

Turn on the machine and allow to heat for 10-15 minutes. This will allow not only the water pressure to gain, it will also heat up the portafilter to a consistent temperature. Without this 15 minute pre-heat your coffee will lose temperature when it reaches the cold portafilter.

Run or flush some water through the group for around 15 seconds. This will clear out the water from the pipes and allow a consistent temperature for your extraction

For the beginner I would highly recommend NOT steaming first. I accept the benefits of steaming the milk first however the risk of burning the coffee when extracting post steaming is too high for the novice. I would suggest steaming the milk after extracting the coffee. This will take 1-3 minutes longer, however it is worth it. Mark prince recommends pre-steaming and I agree however this requires a lot of skill or practice.

Pack your coffee – requires training

Extract the coffee – requires training

Immediately flush clean – See Video below

Hit the pre-heat/steam button and when it reaches 120 degrees start steaming – If you do not have a thermometer attached then wait 30 seconds, turn on the steam wand to clear around 30 mils of water. Turn it off and immediately turn it on until there is only steam. If the steam is not visible it is too hot.

Immediately clean and flush the steam wand.

This is really basic. You have to see it to believe it. Watch and learn.

I trust you enjoyed that article for more great articles on Silvia and Rocky (the grinder) see coffeegeek.com or coffeesnobs.com

The Maling Room Society

Maling room is an establishment in Melbourne; a coffee society. It’s hard to find a speciality cafe that does not rotate Maling Room Rostery single origins, or a newspaper that has not rave reviewed it or a top 100 that doesn’t include it, however the social army are not coming to the conversation and showing their support.

For years now I have consumed and enjoyed flawlessly presented, flavoursome offerings at Maling Room and never received and opportunity to complain. From cold dripped Japanese style coffees poured over ice with Maple Syrup to the standard yirgacheffe flat white I have always been quietly blown away. However when I went online to rave there was little support from the local tribe.

example of a lever 2 group

The coffees are roasted in house, sourced and chosen by Andrew himself who has roots in roasting that go back beyond the latest fads and trends. The lattes and flat whites are single shots yet burst with the flavour and body of any of the best double-ristretto’s out there. And the espresso! Ah the espressos! Bursting with flavour they are lever-pulled, controlled extractions each with a hundred or so small adjustments in pressure leaving you with the very best nature, and the market can offer. Zing!

This review is one happy customer bewildered at the lack of support for such an icon and leader in the third-wave coffee movement. Looking around the packed cafe on a Monday afternoon and no one, not a single person has their laptops out. No one is on Facebook. No one is on Twitter. It’s strange. Unlike the inner-city cafes plagued by armies of tech-driven socialites there barely seems to be an Canterburians in sight with an iPhone. They are talking, sipping, munching but no one online voting! I cannot fathon how a cafe of this standing and consistency can have a like less than 80%. My hypothesis stands. We need to get out our iPhones and vote. (Example: @Foodie’s a user on urbanspoon points to this in his review “What’s with all the criticism“)

What to look for in a home espresso machine

my dream machine for home. Faema e61 original reconditioned cost $15,000

First of all I want to explain the definition of espresso: fast! The creation of espresso was a result of cafes being unable to cope with the demand for coffee in the 15-1900s. The mastery of steam power combined with the ever increasing strength of steel (original espresso machines often exploded due to weakness in the metal) meant that in the early 1950s and 1960s espresso was born.

Now for assumptions: I assume that you wont be making huge volumes of coffee. If you are a home barista then even if you have 5 people over for dinner a single group should do. You are looking at around $1000 for a basic package that can help you compete with the quality found in most top 200 cafes in Melbourne. I believe there is a growing population of espressionists (definition: those coffee geeks who are particularly crazy about espresso) who are mastering the art of espresso at home (see earlier post on #quality).

When looking for a home espresso machine:

#1. Brass boiler (heavy parts) – some espresso machines have aluminium parts and this creates a huge problem with espresso. No matter what your coffee philosophy is (hot, cold, warm etc.) you wont get the most out of your bean without an extraction at around 90 degrees. The reality of an aluminium boiler coupled with small, light, aluminium portafilter (also known as group handle) is at worst burnt, bitter coffee or at best inconsistent, unreliable results. Aim for a brass boiler, heavy brass parts, brass plated groups and group heads and steel plated brass parts.

#2. Grinder (fresh coffee) – unless you grin the beans instantly for each cup you are losing flavour. Aim for a machine that comes with a conical, burr grinder with a large range of grind settings. I like the Rocky by Rancilio. You are looking at around $200-400 for an average grinder. Do NOT buy a blade grinder as the blades heat up burning the coffee.

#3. Manual (semi-automatic) – I would be looking for a machine that allows me to control the shot. When watching the coffee come out of the machine look for colour, speed, volume and many other factors. Machines that internalise the extraction process or control the shot are losing the quality in my mind.

There are many machines in the market that meet this level of expectation. You may also like to look at a machine that has an e61 group handle. You may look into machines with a separate boiler for steam as per coffee. This can assist with better quality and consistency as the temperature required for steam and coffee are very different.

Tip#1 dont believe forums as every manufacturer and model has the occasional angry customer.

Tip #2 be at peace with the fact that this wont be your last machine (you’ll buy many more over the years learning each time what strengths and weaknesses each has

Tip #3 I do not recommend Pod systems as they do not offer quality in my opinion. If you are looking for ease of preparation buy an aeropress or similar filter option.

my home set up (cost around 1500 including every accessory)

Filter or espresso?

Australian cafes are experiencing an explosion in the number of brewing methods customers are expecting. But will this last?

Australians with that early migration of Italians enjoyed high-pressure extracted coffee since the 1950s and early. However in America with similar migration however filter coffee somehow became the norm.

In Melbourne over the last five years there’s been an explosion in filter coffee preparation methods in cafes. Although people like www.coffeeco.com.au have been brewing siphon for decades, it has been a recent game for specialty coffee houses like Auction Rooms to provide filter options as part of the normal menu. I would call it the siphonisation of Melbourne.

But is filter coffee at trend or a fad?


In the cage scene time and space are critical. The 25 second brew time of an espresso cant be beat by the 3-5 minute brew time of some filter methods. Will the customer pay more for a filter coffee?

Coffee Supreme are even bottling cold-brews – a brilliant idea!

1. 1. I believe that the increase in caffeine in the bloodstream will inevitably lead to an increase in the man to fill the coffee. More and more cafes are offering double shots and double ristretto’s as standard and the casual inner city drinker will be taking in around 50% more caffeine in the last 2 years than in previous years. Even though espresso appears to be stronger (see this article) is it not, containing around 1/3 of the caffeine in filter.

I would like to say that it’s not either-or but both-and.

2. 2. Personally I’ll be drinking siphon, filter, aeropress, French press, cutting edge espresso, and chasing the "god-shot" all the days of my life because coffee appreciation and tasting can never be exhausted when you're after the perfect cup. Filter coffees, brewed at slightly higher temperatures, with lighter roasts can help you develop your palate and better understand the coffees you are working with.

This WordPress blog post was created using Siri so please excuse all the errors.

3. 3. I believe you will find a growing number of cafes using filter as a way to a) better their understanding of coffee b) provide options for their increasingly savvy tribe of customers c) demonstrate their love and passion for coffee

   I would recommend taking a class at the Barista Academy in West Melbourne. You can learn about “Introduction to Alternative Brewing Methods” for around $150.

Starting a small business in Victoria – Example Importing Wellness Products

Here are the basics on getting started:

1. Register ABN (free) – https://abr.gov.au/

Complete online using Tax File Number and Date of Birth

Register for GST only with Accountant advice or call 13 72 26

2. Register Business Name ($85) – http://www.consumer.vic.gov.au/businesses/business-names/fees-and-forms

3. Information and assistance (help) on starting an Import-Export Business – http://www.business.gov.au/BusinessTopics/Importingandexporting/pages/default.aspx

4. Most important is a) Know your target market. Who wants your product? I would recommend finding an alternative health website that already sells similar products to your target market. If you are selling plant-derived medication from overseas that causes wellness I would suggest you contact a website such as http://www.melaleuca.com/ Use it as a TEST CASE, do noy sign any contracts. If you have success, then start your own website. I can connect you with people.

Remember, know your target market, test demand. if there is demand, then research government regulations such as whether the medication is illegal in Australia, what insurances you need and so on. Then if you believe in it (and have passion) then as they say, “where there is a will there is a way” – especially if you believe in the product. Also, finally, find personal testimonies such as video’s of people who suggest the product is good. That is very effective.

Business Coach – www.onesherpa.com
Website help – http://dougnorfolk.com.au/
Free website – wordpress.com or tumblr.com
Shopping Cart – paypal.com

What makes a good espresso coffee?

Often at parties and special occasions I get asked to make people a coffee because well, I’m the barista. I’m often presented with a cheap $200 coffee machine or even worse a Nespresso. So what makes me feel uncomfortable at that time? What makes me feel like a surgeon given a rusty knife and no anesthesia and forced to operate on a poor victim? Well, there is to put it simple complexity in coffee. Here are the 5 main factors that contribute to a good espresso – or a bad one for that matter:

1. Personal choice - first of all there is no such thing as a perfect coffee. One person likes it hot, one likes it warm. So I do not push my preferred type of coffee. Some like filter, some like espresso. The main difference between filter (drip, syphon, aeropress) and espresso coffee is a) Espresso contains LESS caffeine – about 1/3 b) Espresso contains more actual coffee granules – around 20% of the contents c) that is why espresso looks and tastes stronger yet filter feels and is stronger or purer
2. The machine - Espresso coffee requires a pretty exact science of 9 to 11 bars of pressure where 1 bar is the pressure found at sea level, and around 92 degrees Celsius (200 F) for the extraction. Extraction is the process of pushing around 30 millilitres of water through around 20 grams of coffee for around 25 seconds using the same pressure as pushing a grown man through that little filter called a portafilter.
3. The barista – Like all mechanics or cooks or surgeons for that matter a good barista makes all the difference. A barista is not a grown up DJ taking requests from the kids as he sits behind his two or three turntable (or in this case portafilters). No, he is a servant. His job is a barman. He is a) a machine operator – see point 2. b) a scientist – also point 2 c) an artist. Yes, I believe if he sings to the coffee it will respond better. A bit of love is taste-able in the food. All you need to do is eat my grandmas cooking to prove it!
4. The coffee – Coffee is an amazing thing also. A green coffee bean will last for around 12 months. A roasted coffee bean will last around 30 days. And ground coffee granules will last around 4 minutes. That is why it is imperative to drink freshly roasted and freshly ground coffee. Pre-ground coffee is like buying pre-toasted bread toast. Not good. There are many other factors such as climate, altitude, processing, shipping and so on. The usual roast is around 12-15 minutes at around 200 degree Celsius.
5. Technique – This is sort of a wild one to explain. Basically even if you have the best barista on the best machine with the best coffee you need to know what you are doing and PAY ATTENTION. I want to be looking at the shot (the coffee coming out of the portafilter) preferably through a naked ground handle so that I can see what I’ve done and how’s its reacting with everything else. I want to watch my dose and pay attention to every aspect of the coffee and the customer. I want to watch for who is taking the order, what they like and commit that to memory. You can be too distracted. Once you stop chasing that perfect cup, you’re not a good barista.

I hope you enjoyed that very brief, incomplete explanation. Now when I go to parties rather than sighing I can show you this post!

A coffee I made today

Here is one coffee that I made today. It is a cappuccino using freshly roasted (10 days since roasting) Nepalese coffee ground to a certain setting on my grinder, extracted at around 85 degrees and poured with love…Perhaps my grandma will like one??

• Type: Cappuccino
• Coffee: Padre Nepal Terai Estate
• Machine: Rancilio
• Temperature: 55 C
• In Coffee Supreme Cup

Great coffee entrepreneur success story – video

Melbourne’s uphill battle to remain the leader in espresso

My passion for coffee comes from a desire to find the perfect cup. You can’t achieve it. That’s the beauty of it. Melbourne’s Bean Scene has been hot property for 50 years since the first Italian immigrants came with their new E61 groups and espresso. Since them Melbourne has been a leader in espresso worldwide. However that is no going to be for long. Ámerican’s are typically filter coffee drinkers and have been behind in espresso, however Chicago and other cities like New York are finding espresso booming and the passion behind it rivals ours. In fact Melbourne barista’s have the chance to become complacent. In Melbourne as opposed to Chicago or New York anyone can say they are a ”barista” while they are studying or working another job. The trend however in other cities is to be a barista is a career. Often barista’s in espresso thriving cities like New York and Chicago are frequently visiting the farms of origin, constantly challenging themselves to go to new heights. When Melbournians, currently the leaders in espresso, realise that have sharp competition to remain the primary influencer of espresso culture and an uphill battle that will be a good time for us to move up a gear and challenge that position as we influence the world and stay ahead in pursuing the perfect cup.

The process your coffee goes on to get to you

Start at 2:58

Control your personal identity on the web

As the Internet evolves to contain more of our lives I am strongly recommending people start to control their personal identity on the web. Who are you on the web? What is your location on the Internet? Is your email who you really are or is it your linked in page? Is Facebook the true verifier of your identity or is it Twitter?

#1: Domain
If you have a name like mine jonathonsciola.com is a great place to nest. Buy a domain and use it for your personal identity. Link to all your other accounts and people will know who you are and where to find you.

#2: Portal
Portals like Facebook, Google+ and Twitter allow you to found your personal identity on their platform.

#3: Identity sites
About.me/jonathonsciola serves as an identity director for me.

#4: Email
There is still hope for email. Make sure you have a tight password and change it regularly. Build in contingency accounts. However if you change jobs, or for whatever reason hotmail starts to charge and you dont want to pay you have all your eggs in one basket. Again, email comes in at #3 because you own the domain.

Whatever your choice, the information age dictates that we the individual must choose to control our data and our identity. Make sure you backup your data, determine where your online residency will be otherwise someone else will.

http://www.buzzmachine.com/2010/04/30/facebooks-identity-opportunity-or-somebodys/