Question about Rancilio Silvia Espresso Machine

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I have used different grinds (fine,extra fine) but sill unable to produce a good crema surface on the coffee. Is this the problem? or is it something else?

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It could be. Your grind should determine the amount of time that it takes the shot to pour. Standard is 18 - 30 seconds. I prefer 25. If it only takes 10 sec, your crema will be weak.
Are your beans fresh? Older beans produce less crema. By old, I mean more than a month if properly stored.
What is the temperature of you shots? The water coming out of the head should be about 195 F which makes the shots roughly 170-185. If it's too cold, you'll get worse crema. It's also possible to have mostly steam in contact with the grounds which will give the same results. Both indicate other problems.
Make sure your group head screen isn't clogged. And make sure everything is very clean, especially inside the handle (under the grounds basket - just pop it out with a screwdriver). Good luck!

Posted on Jan 08, 2008

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I have turned the grind knob all the way down, below 1.

Sounds like there is not enough coffee to make a solid puck. If you get crema, grind coarseness sounds ok. A finer grind will produce less coffee grounds for the puck and increases chance of clogging.
You may have to balance grind size with amount of crema to get solid puck.
Big problem with these is you want dark roast for espresso, but oil on beans clogs grinder. Are you using a dark roast? A medium roast works better in these. Or, can you increase the grind time? My Super-auto had a program option to increase time. But not in reg instructions. Got it from authorized repair facility.

May 04, 2016 | Saeco Vienna SuperAutomatica Coffee...

1 Answer

Dispenses very little CREMA. Is there something to adjust?

Rule of thumb - espresso machines deliver a shot of coffee in 25 to 35 seconds.

If there is no crema and the coffee comes faster:
  1. There is not enough coffee in the portafilter (7 grams per shot).
  2. The coffee is not tamped enough (about 30 lb pressure on the tanmper handle).
  3. The grind is too coarse.
If the above does not "fix" the crema problem, post again and include make and model of the machine and type of portafilter.

Good luck.

Apr 27, 2015 | Coffee Makers & Espresso Machines

1 Answer

I just bought this Office Control model. I use espresso grind, softened water, and a heavy tamper. I fill the filter to within 1/8 in from the top, as advised. The espresso has a thin skin of crema,...

These two problems can be related.
If the water temp is low, You are NOT going to get a good extraction (almost no crema).
wait like 20 min. before using the machine, And if there is a pressure gauge (on the machine) it has to be in the 1 to 1.2 range.

Always warm up the portafilter/handle before use.
If the water is hot and there no crema, Adjust the grinder.
The group temperature is about 212f for commercial espresso machines.

Jan 14, 2011 | EXPOBAR Office Control Espresso Machine

2 Answers

Virtually no crema :-((

If you have tried different coffees and grinds then i would try different packing methods using a tamper to do so. Try packing very firmly to not so firmly and see if that works. Also you might find that you need a new double filter basket. I have seen this in quite a few machines where the holes in the basket can become very slighty enlarged from what they were originally and what this does is allows the coffee to flow through the basket too quickly and therefore leaving you with poor crema by not getting a good extract from the coffee. I hope this helps.

All the best

Mr La Pavoni

Apr 23, 2010 | La Pavoni Europiccola EPC-8 Espresso...

1 Answer

SAECO fully auto Traditional Very little crema

The crema is created by reducing the grinding to more fine so the coffee will run slower around 20 sec. Inside the coffee bean container their is un adjust control and with special tool you can turn it to grind the coffee to more fine.

Jan 03, 2010 | Saeco Royal Professional Espresso Machine

1 Answer

I have a Krups burr grinder and I am wondering what setting I should use for the 800ESXL?


Really, this is personnal, but first you have to acheive an adjustment that makes your coffee possible to extract. Start with the coarser you can and reduce gradually. Do it one portion at the time, don't grind a whole bag !
The result should be a light hazelnut crema color, deep foam without hole in it.
If the crema is light cream color, the grind is too coarse.
If the crema is dark, uneven or runny, the grind is too fine, or you are using a wrong type of coffee (like only robusta, go for 100% arabica), or it's not toasted properly.
If the water doesn't flow at all, your grind is too fine.
It should take not more than 20 seconds to extract the coffee, if it's very short, grind is too coarse, if it takes longer, the grind is too fine.

Good luck,


Oct 09, 2009 | Breville Die Cast 800ESXL Espresso Machine

1 Answer

Why doesn't my Krups espresso maker produce crema when I brew espresso? Very little is produced and gets blasted away by the time it's don't brewing.

Crema is the goldish brown top that goes onto the top of the coffee once it is dispersed from the espresso tap and flows naturally as part of the coffee when coffee is made. Im not sure what you mean "blasted."
Perhaps you should flush through the machine with cold water a couple of times beforehand and also consider a descaling kit - check your manual or Krups if there is one for this model.
Crema isn't produced by any machine though.

Jul 25, 2009 | Krups XP 4050 Espresso Machine

1 Answer

Weak coffee and pale crema.

If you get weak coffee from espresso machines:

Check water temp, if water temp is insufficient , most common is scale heating element , faulty element, faulty thermostat.
Check if water is dripping right at the center of the filter, if it is dripping on one side because the orifice is clogged, that can result in weak coffee.
Coffee blend not well distributed on filter basket.

On Espresso machines:

Check water temp, same as filter coffee machines (thermostat element, scale on heating chamber).
Ensure that coffee is filled correctly in the filter cup (fill at level), and well pressed.
Ensure that the coffee mixture that you are using is not too coarse, buy the apposite one for espresso.
Ensure that you are not leaving the machine brewing for a time that is too long, and Italian coffee cup is very small, approximately one regular shot.

On the hob moka pots (espresso, Moka and Bialetti type):

This are the trickiest ones, you need art and practice to get a good espresso with a Moka, but when you learn, the result is better than what you may get with an home electrical espresso maker.
The frame on the hob must be not too strong, and the mixture coarse but well pressed, with water at level tag, or you will get a weak coffee.
On Mokas a good strategy is keeping hob at minimum, and turning up the flame at top when coffee starts coming out.

Note: insufficient pressure and clogged lines on electric machines never give you a weak coffee, exactly the opposite.
Not pressed mixture always gives weak coffee, but too much pressed mixture may give you coffee with bad taste.

Jul 16, 2008 | Gaggia Titanium Espresso Machine

4 Answers


there are two class of expresso coffée: one produce crema and the other none. A 9 sec shot, means you are putting ground coffee that are way too coarse. The Silvia requires coffee grounf extremely fine, near powder texture.
Hope this help

Dec 28, 2007 | Rancilio SILVIAespresso&cappuccino machine

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