Can anyone find a 30# tamp requirement pre Schomer?

I've seen far too many n00b's trying to mash the PF into the counter while straining with an off level gorilla tamp.

First things first : It's easier to get a Level, Consistent Tamp at a lower, comfortable force than straining to target an arbitrary, irrelevant, specious, meaningless pressure.

If you're Rambo, by all means do 50# !

mlunn01 wrote:I find my silvia performs best when I leave it on for at least 2 hours.

EricL wrote:The Silvia group reaches saturation after just under an hour.

And Mark's Cheating Miss Silvia claims 7 minutes from stone cold to cappuccino served.

Psyd wrote:I'm almost of the opinion that it's a disservice to use a newbie's quest for assistance thread as a bully pulpit for one's personal dogma.

Agreed. It is also does newbies a disservice to allow myths like the above to continue uncorrected.

For example, I've read claims that it takes an hour, two hours, or even four hours for an espresso machine to stabilize. Puh-leeze. Maybe there are some among us who can taste the brew temperature variance of an espresso machine that's had a "mere" 30 minutes to come to temperature versus one that has lounged for two hours. With few exceptions, I've been unable to measure any brew temperature profile difference beyond 25 minutes using a Scace thermofilter. And if it can't measure any temperature difference, I would hesitate to claim that I could taste a difference.

Disclosure: I calculate the minimum passive warm up time by locking in a thermofilter and noting when it reads the same temperature as the previously measured long-term idle temperature.

First post here. I have lurked a long time (1 year +) until Dan scared the heck out of me the other day.

Tsenfw: I have a "new" Silvia as well. With the factory set point, I avoid counting because I don't want to get caught up in too much of a routine. I wait until the light goes out, hit the brew switch, and flush some water. If the first shot is too sour, I flush just a little less next time. I've noticed that it takes very little difference in the quantity of the flush to make a significant difference in taste (at lease to my palate).

Michael

I'm not saying it takes an hour for 'an' espresso machine to reach warmup, but by my measurement, with no operator intervention, and takes just under an hour for the grouphead temperature of a Silvia to become stable. I've used the Mark Prince 'Cheat' for years, and it works, but my measurement, not with a thermofilter, but a digital thermometer probe, shows it's not fully up to snuff until after you've made the first beverage.

So to clarify, I'm not saying you absolutely must wait an hour, just be aware unless you intervene, by using the 'cheat', your results may vary. And if you're having trouble starting out, a full warmup takes one more variable out of the equation.

HB wrote:Agreed. It is also does newbies a disservice to allow myths like the above to continue uncorrected.

Just had that same conversation on a whole 'nuther forum on completely different topics. BTW, if anyone has any actual facts concerning beer's negative effects on electronics, PM me! ; >
I usually like to couch my advice in terms of, "on my kit, this changed that, and that made this better, you could try that and see if it works.
BTW, I've cheated my Silvia,and have discovered that she's much happier* if I turn her on when I wake up, and then go take care of my morning ablutions, play with the dogs a bit, and then go get my morning cuppa. That all takes about a half hour. My second cup is after she's been on for anywhere from and hour to two (yes, I'll occasionally tickle her in-between if I'm gonna be that long) and I've not been able to discern the difference between the half hour and the one-to-two-hour cup as long as the technique has been the same. I tend not to be as pleased with the cheated warm-up, but it could very well be psychological.



*And we know, if Silvia ain't happy, ain't nobody happy!

Got the ridgeless basket in today and the tamper fits perfectly. Going to get some beans tomorrow morning and give this yet another try.

If I still have undrinkable results perhaps I'll post my exact setup and step by step procedure with pics (no video camera) and ask for help on what other variables are keeping me from success.