Question about Rancilio SILVIAespresso&cappuccino machine

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Silvia got new machine --- first couple attempts produced shot in about 9 seconds, should take 25 --- as result, no crema, basically just coffee.

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Re: silvia

Maybe you are (a) putting in too coarse a grind - try grinding it much finer (you really should have a Rancilio Rocky grinder), or (b) you are packing it too loose. Try putting more coffee in. I fill it level with the top of the holder, then take off a small amount with my finger to produce a kind of downward dished surface. Then tamp it fairly hard. You need a HEAVY tamper for this.

Posted on Jan 05, 2009

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Re: silvia

I recently cleaned my rancilio silvia by backflushing. However, I forgot to flush the system afterwards (the boiler was on) and I think the cleaning powder has baked somewhere and caused a blockage because no water comes through the group head. I can get water out the steam wand OK. Is there a product that will dissolve? Not sure just descaling will work because there isn't an end to end flow. Anybody got any suggestions how I can remedy short of taking the think apart? I

Posted on Jul 07, 2008

Re: silvia

I get recently roasted coffee at the local coffee shop and have them grind it past espresso to turkish. It creates a much better creme. Also, make sure you tamp the coffee in the porta-filter. I think 30 lbs. is recommended.

Posted on Feb 17, 2008

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Re: silvia

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

Posted on Jan 28, 2008

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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 am not getting crema with my new machine. What do I need to know?

Either your coffee grind is too coarse, or the coffee is not fresh, or your tamp is incorrect. Those are the 3 basic thing that affect your crema. Try this get a handful of coffee and squeeze it tightly, it should clamp and then break apart when you open your hand, you should also be able to see your finger marks in the coffee.

Jan 04, 2011 | Rancilio Silvia Espresso Machine

1 Answer

I have my Silvia for 3 years and for the last couple week, it gives me espresso watery with no crema. I havent changed anything for the last 3 years. Please help!

It definitely needs preventive maintenance once a year. There could be a couple of issues causing watery espresso. You could have a clogged shower screen or cracked porta-filter basket. They bypass valve from the pump could be leaking causing low pressure (check this by pulling a shot and seeing if water continually flows back into the tank via one of the water hoses).

Oct 15, 2010 | Rancilio Silvia Espresso Machine

1 Answer

New machine but no crema.. very disappointed

I have the same machine with excellent crema. You need to be sure you are using a high quality burr grinder on the fine setting. Also be sure to tamp using a tamper for even compression. The espresso should come out SLOWLY and smoothly... it will end with a great crema.

Jul 28, 2010 | Rancilio Silvia 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

2 Answers

Just set up a recently purchased used Astoria argenta single and can't get a thick Espresso

Try adjusting the grind on the grinder to a finer setting, and make sure that the machine ins producing about 9 bars of pressure on the water pump(check bottom gauge on manometer).

Feb 19, 2009 | Astoria Argenta AEP-2 Coffee Maker,...

1 Answer

Nuova Simonelli Premier

Could be a couple of things. You will know if the pressure is bouncing around by watching your gauges. You want to pull between 9-10 bars when pulling a shot. The programming issue could be the fact that if it is used it could have what I like to call
a touchy brain board. Those do have to replaced every so often depending on how much use the machine gets. You can reprogram whenever shots start pulling bad until you have no choice but to replace the brain board. They are cashy. To program: push the stop and pitcher button at the same time and all lights will start flashing on that head. Have your grind set, use a lined shot glass and measuure your shots according to short or long, watching the flow, crema etc. The ultimate shots pull between 25 and 28 seconds.
Hope this helps.

Aug 06, 2008 | Nuova Simonelli Premier Maxi Espresso...

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

1 Answer


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!

Dec 16, 2007 | Rancilio Silvia Espresso Machine

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