Hi,
I'll try to make this short n sweet.
1. Have been "using" for 18 mos (Rancilio Silvia + Rocky). (My process, if helpful to know: 1)preheat machine for 30 min; 2) grind onto a gram scale 3)WDT the heck out of the grinds; 4) tried a triple for a while but went back to a double basket, using a naked portafilter; 5) shots are measured 1.75-2 oz, in a 20-25 second pull. Coffee most often used is Metropolis Redline (have had consistently terrible results with Stumptown Hairbender, and not very good with Intelligenstia Black Cat as well...The Redline, especially when a week off roast, creates really thick molasses-like pulls)

2. Am trying to not make coffee my life! A conscious decision to have coffee consume the same, or less, of my life (at least I'm going to try...).

3. I am a cappuccino nut--what I live for

4. I just can't get great shots consistently--it's more serendipity

5. I want to up my game a bit, ending up with a machine & grinder that has a similar footprint (literal and figurative) of the Silvia + Rocky

6. My thought (recommended in conversations with many baristas): Just PID my Silvia, and get a better grinder.

So, my question(s):

1. Is PIDing a Silvia the answer, or is there some other machine that is a next step up from the training bra that is Siliva.

2. If upgrading my grinder is a good idea, is there one that won't overwhelm in terms of physical/aesthetic and economic impact?

Thanks in advance for any help with this...

Ariel

Ariel,

My business partner and I are confirmed cappuccino lovers. I get consistently great drinks with my Vario and Brewtus III vibe with PID. super easy to get microfoam with their one hole tip. No temp surfing just draw off about 5 ozs of water if it's been awhile since you've made a cup so you don't get that slightly off 1st pull you hear about. I leave my PID at the factory set 202f and use the naked portafilter. have only needed to change grind setting when I get a new batch or the humidity changes drasticaly.

Get consistent good chocolately shots with CC's Toscano, used to use Black Cat but it seems to have lost some of its smooth chocolate flavor.

Don't know your budget or prferences for SBDU (single boiler, dual use), HX or DB. But your criteria seem to be similar to mine. Whichever espresso machine you go with, the Vario probably gives you the best bang for the buck IMHO

Have never used the Silvia or Rocky so can't comment on your current configuration. I can say the Vario and Brewtus w/PID make a great cappa.

Thank you for this information and suggestion! My research begins....
Ariel

It all comes down to how much you want to spend to make a step up.

A PID would definitely be a small step up for the Silvia (and probably the cheapest), it won't make your best shots any better, but it will make your shots more consistent, which is definitely a good thing. Personally when I added a PID to my Gaggia it made a lot of difference, not having to worry if that last terrible shot was because of something you did or because the brew temp was way off makes it much easier to dial in good shots.

The Vario would probably be a step up from the Rocky, both in grind and in usability, you might also want to check out the new Baratza Preciso, it's new, but there should be some reviews popping up.

The other new machine out is the Silvano from Chris Coffee, it looks like it will be a step up from the Silvia, includes a PID, and has a separate thermoblock for steaming, so you wouldn't have to switch back and forth between brewing and steaming which may be a real benefit if you're making capps all the time. Again it's a new product, so you might want to wait to see if some reviews pop up.

This is really helpful--I think you really nailed it for me. I don't want to go too gagga (at least I want to fake it), and what you wrote about removing that doubt about the shots--that's really it. When I get a great pull I'm really happy with my product, but it's like playing a slot machine...will look at your recommendations.
Thank you!!
Ariel

"Tiny" step up but with greater shot consistency and much faster/easier steaming is a decent E-61 HX machine and a used Super Jolly with new burrs. Bigger step up is a dual boiler PID HX machine and an Anfim conical grinder but that's much bigger jump in money. Gaggia would be a lateral transfer at best. If you only drink straight espresso shots and rarely if ever steam milk... then PID the Silvia and upgrade the grinder.

Phaelon,

Quick question: is the Silvano, referenced by Tristan C with "a separate thermoblock for steaming" the same thing/technology as you reference with the "decent E-61 HX machine"? Is there a particular HX machine that is noteworthy out there?

Thx,

Ariel

The new Silvano, at its Chris Coffee special intro price - might be a great buy, but I don't know if anyone commenting in this forum has yet had the opportunity to test the power and stamina of thermoblock steaming. I saw comments to the effect that this approach was tried on some other machine in the past but was problematic. That said - it's likely that the Silvano will be a good performer as Chris at Chris Coffee is very technically astute and market savvy. I'm sure he wouldn't bring the machine in if it didn't meet some decent performance standards.

It is not an HX machine because it has a different system for delivering steam (i.e. does not use a Heat Exchanger.) With a PID and no HX present it should deliver excellent temp stability, control and predictability. With an HX design one must do a "cooling flush" before pulling a shot if the machine has been idle for more than a few minutes. That process is far simpler than the "temp surfing" people do on a Silvia. I have an Isomac HX machine and the cooling flush is such an ingrained part of my process that I do it instinctively and get what I consider to be very good temp stability and consistently good shots.

Sorry I really can't offer Silvano info other than what you can read on the thread in this forum - just haven't seen or tried one.