HB - Thanks for point that out. I stand corrected.
Though I still feel it shouldn't be necessary to remove it to find a fine enough grind to get a good shot on a Silvia.

erics wrote:Measure the flow in the return line using a pyrex cup while pumping with a blind filter. With a stop watch, time how long it takes to go from the 2 oz mark to the 6 oz mark or 4 oz to 8 oz etc, etc. You'll come up with 4 ounces in "X" seconds. "X" should be between 27 and 28 seconds. Adjust the OPV as necessary to get this time.

Hi, Does the above go for all models? My Silvia is from 12 06. I just tried this, and unfortunately i reached exactly 40 seconds...what way should I adjust...and how many rounds should i adjust?

Thank you!

Update: Now i turned it counterclockwise (loosened?) - 1½ turn - and now i reach the 4oz in 29 sec!

I have the new silvia mode. I've tested measuring OPV by the volume of water coming from the overflow tube with a blind filter. Then later I got a hold of real portafilter pressure gauge. All I can say is: Don't trust the overflow water volume measure method. Also when measuring with PF pressure gauge one should take it to account that when there is actual liquid flow trough the puck, the pump can produce less pressure.

I did my experiment by opening the pressure PF valve just enough to have flow that was approx 2 oz in 25 secs. (Aimed to 30-40gr of liquid). Looking at the needle and it looked to average at about 9 bars. The pressure without any flow was aprox 10-10.5 bars. According to overflow volume measuring method my OPV would have been set at about 7.5 bars. I ended up not adjusting.

Damn guys...do you want a laugh ...on my behalf!?

It turns out i read on my "pyrex"/Bodum cup wrong. I read "flour oz" and not "US flour oz" which are about 1½ wrong ...i will correct this....and my 40 seconds might just turn out ok after all...

Update: Now i ended up tightening 1/4 round. I now hit 29 sec...

erics wrote:
Alternatively,

Measure the flow in the return line using a pyrex cup while pumping with a blind filter. With a stop watch, time how long it takes to go from the 2 oz mark to the 6 oz mark or 4 oz to 8 oz etc, etc. You'll come up with 4 ounces in "X" seconds. "X" should be between 27 and 28 seconds. Adjust the OPV as necessary to get this time.

This will give you very close to 9.0 bar blind filter pressure and about 8.5 bar with a normal double-shot flow.

I am bumping this rather then starting a new thread. I have a 2008 Silvia, about 3 weeks of use. I believe that my pressure is in the correct range (not getting overly bitter coffee etc) but thought I would double check. I have so far been unsuccessful in getting my spout off my PF to build a pressure gauge so I tried this test instead.

My question is, when do I start my timer, when I press the brew button or when water first starts flowing? With the timer starting when pushing the brew button I am getting 34 sec which would indicate pressure is too high (I think...?). With the timer starting the moment water hits the pyrex I am getting 28-29 sec which tells me I am good.

Thanks

Perfect Dan, thanks. That made the most sense.

Hi Medic, I have had Silvia and a Lelit grinder since Jan 1, 2009. Here are some of things I have found helpful in getting consistently good shots. And yes I made numerous harsh shots that I didn't want to finish.

Pressure - I backed off about 1 full turn on the opv from the original factory setting.

Dispersion screen bolt - replaced it with a smaller screw (metric) I found at Ace hardware.

Tamper - until the bolt was replaced, I found the concave plastic Rancilio tamper useful as it allowed more
clearance around the bolt head, and bolstered the outer edge of the puck.

Dosing - a scale accurate to 1/10 gram is very useful for analysis, it helps consistency and eliminates this
variable. 3/10 gram can significantly alter your flow rate. Aim for a 14g double to start.

Temp surf - before you lock the portafilter, put a small container under the open grouphead and hit the brew
button.
-if water and steam come sputtering out, it's too hot. Run water until about 3-5 seconds
after the sputtering steam stops. Then lock, load, and brew.
-if no sputtering steam emits, and a gentle flow is observed, go for it. Lock, load, and brew.
I strongly believe that what is often described as harsh, sour, bitter, and undrinkable shots
(all together) are the result of too HIGH a brew temperature. For me, going to a lower temp
eliminated those awful drinks.

Tamping - I have found that attending to the outer edge of the puck has paid big dividends. I use the
stock Rancilio double basket and a reasonable tamping pressure, firm but not super hard. A gentle
'joystick' maneuver followed by a solid tamp, making certain the edges are well tamped has
given my best shots. Pour starts with dark slow drips, followed by a thin slow pour - dark caramel,
then finishes with a faster caramel pour. Approx 2 oz in 29 seconds. ( no more blonding!!! )
Shots are full bodied and full flavored.

From what I have read, I suspect the 'temp surf' and 'tamping' comments will help you the most.

Good luck and stay with it. I hope you and other newbies find these observations helpful.

HB wrote:Correct, you want to measure under full flow and not include ramp up time.

Dan, I have always thought one times from turning on the pump, though I have seen it written both ways. I guess again it is the results, not the method that really counts.

thefly wrote:I have so far been unsuccessful in getting my spout off my PF to build a pressure gauge so I tried this test instead.

My question is, when do I start my timer, when I press the brew button or when water first starts flowing?

To get the spouts off, I usually find a doorway that is somewhat out of the way, possibly and exterior door, and preferably one for a shed of garage that gets a bit of smacking around already. Open the door, and go to the jamb at the back of the door, on the 'outside' (the part where the back of the door opens away from the jamb). Place the spouts between the door and the jamb, and use the door as a great soft wrench, being careful not to apply too much pressure. Remember, you're not trying to squeeze the spouts, just not allowing them to spin out. Use the PF handle to (lefty-loosey, righty-tighty) unscrew the PF from the spouts.


Pay close attention to the instructions that you quoted. The suggestion was that you start the watch at two ounces, and stop it at four. This gives Silvia two ounces to settle in and get to business.
Good luck!

Does anyone know which models or build dates have an adjustable OPV? I have a 2003 build date (so I've been told) arriving tomorrow! Just curious if I'll be able to adjust it at all should I want to...

-Bill

I remember reading a thread, either here or on CG, where one of the site sponsors that sells Rancilio listed all of the changes from her inception to the 2009 model, including (IIRC) the aftermarket updates available i.e., upgrade your PF, your drip-tray, PIC, etc.
I searched and got nothing, and ransacked the Rocky and Silvia threads, but...
Anyone?

Psyd wrote:To get the spouts off, I usually find a doorway that is somewhat out of the way, possibly and exterior door, and preferably one for a shed of garage that gets a bit of smacking around already. Open the door, and go to the jamb at the back of the door, on the 'outside' (the part where the back of the door opens away from the jamb). Place the spouts between the door and the jamb, and use the door as a great soft wrench, being careful not to apply too much pressure. Remember, you're not trying to squeeze the spouts, just not allowing them to spin out. Use the PF handle to (lefty-loosey, righty-tighty) unscrew the PF from the spouts.


Pay close attention to the instructions that you quoted. The suggestion was that you start the watch at two ounces, and stop it at four. This gives Silvia two ounces to settle in and get to business.
Good luck!

I eventually picked up a bench vice (could use one anyways...) and got it off no problem. I then made a pressure gauge which details I will post about in the espresso machines forum.

Thanks

wfallon wrote:Does anyone know which models or build dates have an adjustable OPV? I have a 2003 build date (so I've been told) arriving tomorrow! Just curious if I'll be able to adjust it at all should I want to...

-Bill

The adjustable OPV is really worth the 44 bucks.
I recently put one on my older silvia, and am loving it only a week in! The more i experiment with new beans, the more headaches i was causing myself. In the past i would grind fine, and tamp hard. Recently no matter how hard i have try all of my shots have been channeling.
1 week into the new OPV, and i haven't had any bad channeling at all.

Take a deep breath. It's not that hard, but it does take a little technique. Assuming your Rocky and Silvia are both functioning properly, your variables are going to be grind, temperature and bean freshness. Get fresh beans to eliminate the third variable. Your grind on your Rocky with fresh beans should be 6-8 clicks from the zero point (which for me is at 3, so somewhere between 9 and 11). Give the machine some time to warm up, about 20 minutes should do it. Run some hot water through the steam wand. Turn off the hot water button and turn on the steam button. Let the boiler heat up for about 10 minutes. If you like steamed milk, this is the time. Either way, run about 10 seconds worth of steam through the wand. Detach your portafilter and fill it til it just peaks a little, then level it off with your finger and tap it a couple times to settle. Pull a blank shot and return the portafilter to the proper starting position. Then pull your shot.

oops, don't forget to tamp, though not all that hard