Hi, Awesome video, very clear and instructive. Your coffee looks delicious ;) Just wanna bring to your attention an error: when done steaming the milk, in order to bring the boiler to the infusion temperature you need to activate the hot water button until you hear the pump make a humming sound ( takes around 30 sec), cold water will fill up the boiler space (emptied by the steaming process). pressing on the espresso button instead, shown in the video, also bring down the temperature but will not fill up the boiler, this makes it hard to control the boiler temperature when making consecutive shots and risking the safety thermostat to go off or even burning the element one day (the boiler keeps emptying till it has no water left inside) Cheers
Thanks for the video! We have a Rancilio Sylvia at home and I have not been able to pour lattes like I'd prefer. I thought maybe it was impossible to do with these home espresso machines. My steaming/pulling/frothing technique is not bad. But I was always left with steamed milk and a blob of foam. I didn't know how important it is to keep swirling the milk. Thanks a lot great instructional video!
I know this is sort of rude to ask for your time but, I am new to making Espresso, but after looking at a lot of videos/reading a lot, I decided I would get into a new hobby - making Espresso. So now, for a couple of days I owe the Rancilio Silvia V3 and Rancilio Rocky grinder. I went to a coffee store and bought fresh beans, I tried the single basket first, because I'll mostly be using it for myself, But, I realized that it is quite a hustle because the inner basket is super small, I couldn't manage to get 7 grams in there. (given up on that for now) double basket - I use 16 grams of coffee, I tamp it as evenly as I can, I set my timer, and did this multiple times until I had an extraction of 27 ml in 24 seconds, which i read should be good. it has a bit of crema, but it tastes VERY strong, and the coffee I bought is supposed to be the opposite (that's what I specifically asked for since I don't really know what a good espresso tastes like) My question is, do you know what I might be doing wrong? and, or.. if you have time and feel like it make a video on how to set up your 'gear' in any regard, Thanks a lot, and great video(s)! :)
Yes and no... I'm impressed that you get consistent latte art using a thermoblock heating system. You don't get the power to roll or texturize very well. Goodjob! The "boiler" over thermoblock will give you much more power and steam + dry steam, allowing for much better and easier micro-foam.
Thanks for this video, the power of this thing is a whole different level to my previous machine (sunbeam em6910) so i was not used to steaming for a single cup in ~10 seconds. I copied the positioning and that 50% tip, had very nice and smooth foam the first try. THanks!!
bro, you made it look so damn easy lol. i was thinking about buying this machine or a lelit. i'm still undecided. def leaning towards the rancilio. thanks for the video.!
H Adrian, Sorry for the late reply, but yes using a single boiler does take more time than a heat exchanger or a dual boiler machine. We don't carry the Lelit, so I truthfully can not make any comments based on quality or what I would recommend one over the other. I can say that we sell many Rancilio Silvias and have for many years. It is the most reliable semi-automatic machine in its class hands down. Stephen above gave you his opinion which I gave a thumbs up.
Make sure you don't use a large frothing pitcher. We use the 20oz. pitcher for this video and don't fill more then half. You need to ensure you are rolling the milk, otherwise the foam remains on the top. So, move the steam wand off-centre. When done, don't let the pitcher sit too long otherwise the milk will separate from the foam.
I just bought the Silvia with a sette30. I actually want the foam on top like a cappuccino, not latte. But My frother explodes and not actually making any foam! I’m going to try the placement off center as you mentioned in the beginning.
Thanks! I was talking about a 10 oz cappuccino cup. 6oz cup using a 12oz frothing pitcher will be a hard combo to make great latte art with. The 12oz pitcher is doable, but is much harder then steaming more milk in a 20oz pitcher. If you were going to do two latte's you would need to steam separate or purchase a 20oz frothing pitcher.
I need help. I've had a Rancilio Sylvia for a few years and no matter what I try I can't make proper microfoam that is consistent enough for latte art. Could I be blasting the milk with too much steam pressure? Maybe not enough? Am I submerging the wand too deep in the milk? I try and follow the video clip but I can't get good microfoam. I end up with separated thick foam on top of hot milk underneath. I keep swirling the pitcher after frothing and it looks shiny like "wet paint" but when I pour it, the hot milk pours first and the thick foam plops out in a glob. I've tried using a thermometer and I've also used the hand technique for knowing when to stop frothing. I challenge any barista out there to make microfoam on my machine. I don't think it's possible.
Hey, good video and a good example of the reverse process of steaming first then espresso extraction after. Here in Australia when we steam milk, we term the first phase as stretching, then the second phase is texturing. Not sure what other countries describe their stages of steaming milk. Btw. Not a bad rosetta there. :)
Since no one relied to you and it’s been 3 years... here’s the answer lol Its because this is a single boiler machine it only has one heating element to make steam and water... steam is much higher temperatures than coffee extraction temperature so you steam your milk first... then you see him run water through it, this pulls fresh cold water into the already hot boiler cooling it down and heating that new water at the same time to a temperature better to pull your shot with. If you did it the other way your coffee creama would have disappeared by the time your milk was ready to pour :)
@@Ryan-ik2mk either way, you have to choose if you want the milk separated ( for me even the swirling the pitcher sometimes doesn't help ) or the coffee crema disappears, after owning the Silvia for 6 months she is not a forgivable machine :D, Maybe I need to practice more.
do you mean 10 oz foaming pitcher or espresso cup. great vid. i'm using a 6 oz. cup and a ten oz/12 oz foamiing pitcher. i'll try it your way. so far no luck from other methods. how about 2 cups of espresso? should i froth two pitchers? or will there be enough from one?
What size pitcher would you say is best for the Silvia? And is there how many holes are in your steaming wand? Because I have a tip with 4, 2 and 1 holes and I can't figure out which one to use? Thank you :)
I noticed that the entire time that you were steaming the milk, the boiler light was illuminated. Doesn't this mean the boiler is still heating up and shouldn't be used? I don't own a Silvia, but likely will in a few days and want to make sure I know the intricacies of use. Thanks
So would you recommand the lelit 41 plus or the silvia? It seems like making a cappuccino takes quite a long time to do does it? how about if you have to make two such cups? thanks
Hi, Can you tell if steam temperature affect micro foaming? I do experiment inconsistancy with the previous Sylvia model. Anythng different with the new wand model? I pull the shot first, then foam milk. Turn on steam light for 30-40 sec, than purge wand and start foaming. Steam light stay on al time until I get 150-160F on thermometer. I suspect my skill too. Can you tell what is wrong? Deny
What kind of coffee beans do you use? I'm having a hard time to find light roast to get that bronze brown color. I bought many different kinds of Starbucks and other brands - no luck with bronze color - all are dark and not creating the good crema
Try using fresh beans from a local roaster (not Starbucks or grocery store brands), grind the beans just prior to making your espresso drink, and be sure to use a decent machine with enough pressure.
Thank you very much! The rosetta was a little disappointing to be honest after such a long video, but the idea was there. Yes, stretching is term we use as well. Rolling (texturizing). Thank you for your input and greetings from Canada!
Any time you use a single boiler machine and want to make multiple milk based drinks you will be waiting. The goal is to "temperature surf" and try and minimize the down time. I'm not as familiar with the Lelit, but the Silvia has been "the" machine to go to when starting your foray into the world of high end espresso machines. Give us a call if you need any more information. 905-279-3666 - Josh.
No way - you should never put the wand at the bottom, it's going to hammer off the metal and heat up one spot too much and burn the bulk. Just do it like above until it's too hot to the touch and then stop.
This is one of the best demo's I've seen as well as informative instruction. You just elevated the hopes of many a frustrated Rancilio user.
Hi,
Awesome video, very clear and instructive. Your coffee looks delicious ;)
Just wanna bring to your attention an error: when done steaming the milk, in order to bring the boiler to the infusion temperature you need to activate the hot water button until you hear the pump make a humming sound ( takes around 30 sec), cold water will fill up the boiler space (emptied by the steaming process).
pressing on the espresso button instead, shown in the video, also bring down the temperature but will not fill up the boiler, this makes it hard to control the boiler temperature when making consecutive shots and risking the safety thermostat to go off or even burning the element one day (the boiler keeps emptying till it has no water left inside)
Cheers
Thanks for the video! We have a Rancilio Sylvia at home and I have not been able to pour lattes like I'd prefer. I thought maybe it was impossible to do with these home espresso machines. My steaming/pulling/frothing technique is not bad. But I was always left with steamed milk and a blob of foam. I didn't know how important it is to keep swirling the milk. Thanks a lot great instructional video!
I know this is sort of rude to ask for your time but,
I am new to making Espresso, but after looking at a lot of videos/reading a lot,
I decided I would get into a new hobby - making Espresso.
So now, for a couple of days I owe the Rancilio Silvia V3 and Rancilio Rocky grinder.
I went to a coffee store and bought fresh beans,
I tried the single basket first, because I'll mostly be using it for myself, But, I realized that it is quite a hustle because the inner basket is super small, I couldn't manage to get 7 grams in there. (given up on that for now)
double basket - I use 16 grams of coffee, I tamp it as evenly as I can, I set my timer, and did this multiple times until I had an extraction of 27 ml in 24 seconds, which i read should be good.
it has a bit of crema, but it tastes VERY strong, and the coffee I bought is supposed to be the opposite (that's what I specifically asked for since I don't really know what a good espresso tastes like)
My question is, do you know what I might be doing wrong?
and, or.. if you have time and feel like it make a video on how to set up your 'gear'
in any regard, Thanks a lot, and great video(s)! :)
Yes and no... I'm impressed that you get consistent latte art using a thermoblock heating system. You don't get the power to roll or texturize very well. Goodjob! The "boiler" over thermoblock will give you much more power and steam + dry steam, allowing for much better and easier micro-foam.
That looks really awesome. I would suggest using the heated water from temperature surfing to pre-heat the capuccino cup
This is very encouraging.
Thanks for this video, the power of this thing is a whole different level to my previous machine (sunbeam em6910) so i was not used to steaming for a single cup in ~10 seconds. I copied the positioning and that 50% tip, had very nice and smooth foam the first try. THanks!!
bro, you made it look so damn easy lol. i was thinking about buying this machine or a lelit. i'm still undecided. def leaning towards the rancilio. thanks for the video.!
H Adrian,
Sorry for the late reply, but yes using a single boiler does take more time than a heat exchanger or a dual boiler machine. We don't carry the Lelit, so I truthfully can not make any comments based on quality or what I would recommend one over the other. I can say that we sell many Rancilio Silvias and have for many years. It is the most reliable semi-automatic machine in its class hands down. Stephen above gave you his opinion which I gave a thumbs up.
Make sure you don't use a large frothing pitcher. We use the 20oz. pitcher for this video and don't fill more then half. You need to ensure you are rolling the milk, otherwise the foam remains on the top. So, move the steam wand off-centre. When done, don't let the pitcher sit too long otherwise the milk will separate from the foam.
Thank's for your input, we appreciate it! Good to know about the upgrade to the silvia. The PID unit, we do not sell, but is a fantastic upgrade.
You’re a king
Very nice!
I just bought the Silvia with a sette30. I actually want the foam on top like a cappuccino, not latte. But My frother explodes and not actually making any foam! I’m going to try the placement off center as you mentioned in the beginning.
Thanks! I was talking about a 10 oz cappuccino cup. 6oz cup using a 12oz frothing pitcher will be a hard combo to make great latte art with. The 12oz pitcher is doable, but is much harder then steaming more milk in a 20oz pitcher. If you were going to do two latte's you would need to steam separate or purchase a 20oz frothing pitcher.
That's some latte art litterally "ON" the rancillio Silvia :)
I need help. I've had a Rancilio Sylvia for a few years and no matter what I try I can't make proper microfoam that is consistent enough for latte art. Could I be blasting the milk with too much steam pressure? Maybe not enough? Am I submerging the wand too deep in the milk? I try and follow the video clip but I can't get good microfoam. I end up with separated thick foam on top of hot milk underneath. I keep swirling the pitcher after frothing and it looks shiny like "wet paint" but when I pour it, the hot milk pours first and the thick foam plops out in a glob. I've tried using a thermometer and I've also used the hand technique for knowing when to stop frothing. I challenge any barista out there to make microfoam on my machine. I don't think it's possible.
Hey, good video and a good example of the reverse process of steaming first then espresso extraction after.
Here in Australia when we steam milk, we term the first phase as stretching, then the second phase is texturing.
Not sure what other countries describe their stages of steaming milk.
Btw. Not a bad rosetta there. :)
Tried this today and it made me fall in love with my Rancilio again! What is your name so I can name the machine after you!
thanks for explaining why you make your foam first but I would opt for my shot first
Since no one relied to you and it’s been 3 years... here’s the answer lol
Its because this is a single boiler machine it only has one heating element to make steam and water... steam is much higher temperatures than coffee extraction temperature so you steam your milk first... then you see him run water through it, this pulls fresh cold water into the already hot boiler cooling it down and heating that new water at the same time to a temperature better to pull your shot with.
If you did it the other way your coffee creama would have disappeared by the time your milk was ready to pour :)
@@Ryan-ik2mk either way, you have to choose if you want the milk separated ( for me even the swirling the pitcher sometimes doesn't help ) or the coffee crema disappears, after owning the Silvia for 6 months she is not a forgivable machine :D, Maybe I need to practice more.
Nice and gooey just the way you want it.
Yes, you definatley have to pull in air to create foam. The more air = the more foam.
omg i just bought one of those machines
do you mean 10 oz foaming pitcher or espresso cup. great vid. i'm using a 6 oz. cup and a ten oz/12 oz foamiing pitcher. i'll try it your way. so far no luck from other methods.
how about 2 cups of espresso? should i froth two pitchers? or will there be enough from one?
awesome! do you think that it is more difficult to get microfoam with whole milk vs. 2 percent? thx!
great stuff. what size pitcher can get this result?
What size pitcher would you say is best for the Silvia? And is there how many holes are in your steaming wand? Because I have a tip with 4, 2 and 1 holes and I can't figure out which one to use? Thank you :)
Use the one hole!
I noticed that the entire time that you were steaming the milk, the boiler light was illuminated. Doesn't this mean the boiler is still heating up and shouldn't be used? I don't own a Silvia, but likely will in a few days and want to make sure I know the intricacies of use. Thanks
No that means the boiler is heating up for the steam, it has different temperatures for the shot and the steam.
this is filmed like it was shot in the 70s. never understood that.haha but cool demo either way
So would you recommand the lelit 41 plus or the silvia? It seems like making a cappuccino takes quite a long time to do does it? how about if you have to make two such cups?
thanks
Hi, Can you tell if steam temperature affect micro foaming?
I do experiment inconsistancy with the previous Sylvia model. Anythng different with the new wand model?
I pull the shot first, then foam milk. Turn on steam light for 30-40 sec, than purge wand and start foaming. Steam light stay on al time until I get 150-160F on thermometer.
I suspect my skill too.
Can you tell what is wrong?
Deny
What kind of coffee beans do you use? I'm having a hard time to find light roast to get that bronze brown color. I bought many different kinds of Starbucks and other brands - no luck with bronze color - all are dark and not creating the good crema
Try using fresh beans from a local roaster (not Starbucks or grocery store brands), grind the beans just prior to making your espresso drink, and be sure to use a decent machine with enough pressure.
Nice video
Thank you very much! The rosetta was a little disappointing to be honest after such a long video, but the idea was there. Yes, stretching is term we use as well. Rolling (texturizing). Thank you for your input and greetings from Canada!
maestro!
ive having trouble steaming looks like steamed but its just hot what am I doing wrong need help
Any time you use a single boiler machine and want to make multiple milk based drinks you will be waiting. The goal is to "temperature surf" and try and minimize the down time. I'm not as familiar with the Lelit, but the Silvia has been "the" machine to go to when starting your foray into the world of high end espresso machines. Give us a call if you need any more information. 905-279-3666 - Josh.
is that true that's how he told me do it
Wow
good shit
I don't think the machine has much to do with it, as i can get consistent latte art on a $200 sunbeam.
another guy sells machine told put the steam want at bottom then when gets worm hey told me lower the picher het milk to 150
No way - you should never put the wand at the bottom, it's going to hammer off the metal and heat up one spot too much and burn the bulk. Just do it like above until it's too hot to the touch and then stop.
getting boil milk ever day need help
Fint
Do the espresso shot first bro! This is taking way too much time
The crema will dissipate.
that sound...your milk is way too hot bro