DaveM wrote:As to my cleaning schedule. Know that I wipe off the dispersion screen after each shot, back flush daily, don't pull more than 2-3 shots on average daily, remove and clean the dispersion screen and brass block weekly, and clean the water reservoir weekly or at least biweekly. I've also read many posts about cleaning with detergent. There doesn't seem to be any universally accepted schedule for this service. In fact many believe that cleaning too often can damage a machine. I think it might harm some rubber seal(s). Anyway, I'm following Chris Coffee's recommendation, detergent clean every 4-6 weeks. As with all things espresso I understand universal consensus "ain't gonna happen"

malachi wrote:The whole "cleaning too often will damage your machine" myth should have been finally debunked by now (please). Suffice it to say that there are high-end coffee bars that clean multiple times per day (on a per group basis) and their machines are fine. I clean with detergent daily - my machines have always held up just fine.

I'm disappointed to hear that is what Chris' Coffee recommends.

Exhibit A: From what service technicians describe in sessions at the SCAA, some poorly informed owners dump a couple tablespoons of detergent into the blind basket and then wonder why the solenoid fails to close. Or they're too cheap to pay for espresso detergent and substitute dishwasher machine detergent.

Exhibit B: Many have read Rancilio's insistence that the Silvia not be backflushed or the warranty will be voided. I've never heard any official explanation for this restriction and I cannot think of a logical reason given that pulling a ristretto puts more strain on the internals than a five second backflush. But knowing that this is a popular espresso machine among newbies, one can surmise that many came back to the reseller for "warranty issues" related to a clogged brew path. One can further imagine them arguing with this new owner that said owner's (uninformed) actions caused the problem. Solution? Manufacturer adds a disclaimer saying "backflush and the warranty's void" and voila, no warranty claims and no more arguing with Silvia newbies.

another_jim wrote:It is a bright blend, and mostly not to my taste. However, experiencing a shot as sour basically means the acidity is over balancing the sweetness. The remedy is to increase the extraction percentage, since the more slowly extracting fractions tend to be more sweet and less acidic. Generally, lower doses, finer grinds, slower shots, and higher volumes whose color at the finish is quite watery, lead to higher extractions.

So I disagree with Chris and would stay with a low dose 12 to 14 gram dose on this blend and I would also stay at around 2 ounces; however, I agree with him and would also grind the finer, run the shot longer, 32 seconds plus, and make sure the flow is a lot clearer and lighter at the end than usual. Do not worry too much about body, these very light roasts should be treated as somewhat more coffee-like, and made into a much more normale or lungo, Northern Italian style shot, rather than the gelatinous ristrettos of Southern Italy or the Pacific NW.

DaveM wrote:Thank you very much Jim for this detailed explanation and recommendation. I have just enough of this coffee left to pull 1-2 more shots, so I'll try this tomorrow morning. BTW, I dosed on the low side again this morning but stopped the shot on two doubles at 24 sec. Still too sour/bright for my tastes.

My next roast to be tried is Terrior's Sumatra Mandheling, South Italian Espresso Roast. This came in the same shipment as the Daterra, received the same handling but has spent one week more in the freezer. I'm expecting this bean to be quite different and hopefully more to my liking!

Dave

DaveM wrote:Thank you very much Jim for this detailed explanation and recommendation. I have just enough of this coffee left to pull 1-2 more shots, so I'll try this tomorrow morning. BTW, I dosed on the low side again this morning but stopped the shot on two doubles at 24 sec. Still too sour/bright for my tastes.

My next roast to be tried is Terrior's Sumatra Mandheling, South Italian Espresso Roast. This came in the same shipment as the Daterra, received the same handling but has spent one week more in the freezer. I'm expecting this bean to be quite different and hopefully more to my liking!

Dave