Rancilio Silvia V3 Questions & Answers

Hi Douglas, Based on what I've read, it is best not to leave the steam function on for extended periods as the heating element does get extremely hot and will burn out. I always ensure that I run water through the group head after I use the steam function to reintroduce cold water into the boiler. I don't think you will have damaged your machine doing what you did but I wouldn't make a habit of forgetting that your steam switch is on. I am a new user of the Rancilio and I have found that it requires a bit more attention and concentration than other machines I have owned.Sounds like you might be getting used to it, too. Hope this was helpful. All the best.

Andrew

Sorry, can't help other than to suggest that you dig a hole in the backyard, dump your machine in it and get something else. I'm stuck with mine and can't afford to replace it. Can't tell you how much I regret buying this thing. Antique, clunky technology, PAINFULLY slow, inadequate spill tray, woefully inadequate dose holder, completely particle-size specific/dependent, this thing is a con job, buy it at your peril and then make sure that you have instant coffee as a fall-back option.

^^ Do you shoehorn your own personal gripes without helping into every question asking for help?

Check you thermostats are operating in the correct range. It sounds like the machine is heating up to much, and if it continues will go the way of most of the silvias

Thanks for your advice, do you know of any instructions how to do it?

chances are that you grind is not fine enough

1st point get a good grinder? I use the Rocky grinder and can get down to a very fine grind. 2nd are you using the 1x or 2x basket in the portafiller. The single is tricky to use, the grind must be fine, the amount and tamper needs to be sufficient. I rarely use the single.

Not really essential but I got a solid chromed tamper, I could easier feel and control the tamp.

Besides the more difficult single shot basket, I can make it as restricted as I need to the point the coffee is so tight it wont even come out. It does take some time to work out, but your problem is actually 'upstream' of the brew, ie the grind and the tamper. I have a ritual/habit that gets me a repeated good result - Grind, tap portafiller with the tamper 2 times each side to settle the grind, rest on table and tamp down(easier to control the pressure), lock in place and brew. Also make sure the machine is warmed sufficiently, though still works well from a cold start and brew as soon as the light goes out.

I do not believe that about the grind. When I went back to my trusty Sunbeam, I used the commercial gound coffee which was blended and ground locally and the same coffee I used with the Rancilio and the coffee had a beautiful crema on top which I could not get with the Rancilio. No, I believe these temperamental machines are not much chop.

The reason why your trusty Sunbeam produced beautiful "crema" is because it probably has a pressurised portafilter. This is a crema enhancement device that restricts the flow of water through the portafilter so that grind size and tamp aren't as important. This is the way to go if you want to use preground coffee.

The Rancilio has a commercial, non-pressurised portafilter. In this case, it is the tamped coffee grounds that restrict the flow of water. So, grind size is critical in the Rancilio and any machine using a non-pressurised portafilter. Bottom line is you need a good burr grinder if you want to get the best out of your Rancilio. Once you get the grind size sorted, the results will be far superior to the Sunbeam.

1) Do you have a quality grinder to grind beans on demand as you make your coffee? If so, then set it finer and/or dose more into the basket to slow the pour.

2) How old are your beans? Thin, fast pours with poor taste can be from stale old beans.