Question about Rancilio Silvia Espresso Machine

1 Answer

When making a shot of espresso I don't get any more cream on top

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  • helgar_pedri Sep 28, 2010

    Thank you for your sugestions. I will try them all.

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1 Answer

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  • Rancilio Master
  • 1,711 Answers

There are many reasons why you don't have cream anymore and we have the main one here below.

First the water pressure pump is not working or it does not produce the proper pressure of 9 bars. Descale will help if not need replace.

The coffee grinding is grosser or the coffee is old and dry so the water passes though it faster than 25 sec. Buy new coffee.

The group shower is dirty and need to be removed and cleaned.

The piping has some scale deposits and despite that pump work good the pressure arriving to the coffee group is lower than 9 bars. Need very good descale.

Here is a link that might help also

http://www.fixya.com/support/r5578817-fixing_traditional_home_espresso_coffee

http://www.fixya.com/support/r4431161-no_hot_water_from_coffee_tap_sometimes

http://www.fixya.com/support/r4335301-descaling_espresso_machines_never_use

Posted on Sep 28, 2010

  • espressonist
    espressonist Sep 28, 2010

    ok if you need anything more just comment back

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Posted on Jan 02, 2017

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1 Answer

Are there different types of espresso coffee?


The classic form of espresso is a small shot (2-3oz) of pressure brewed coffee made using about 1tblspn of finely ground coffee. There are several ways in which this original format has been altered to come up with various types of espresso coffee drinks. Here is a short list of some of the more popular varieties:

Americano - espresso with hot water added to dilute the strength

Macchiato - espresso shot with a small amount of frothed milk on top

Corretto - espresso mixed with a bit of alcohol

Cappuccino - a shot of espresso topped with 1/3 steamed milk and 1/3 frothed milk

Mocha - a latte with chocolate powder/chocolate sauce added

If you would like to know more about espresso, please visit the link below.

http://www.1stincoffee.com/what-is-espresso.htm

Feb 07, 2013 | Wine & Spirits

1 Answer

Don't have instruction manual. How do you make basic ice cream in this machine? How long do you freeze container in freezer? How long do you plug in?


Freeze the the container for at least 48 hours before using it. You can use whatever ice cream recipe you like in the unit. Basic vanilla - 3 cups whole milk - 1 teas vanilla - 1 cup heavy whipping cream - 1/2 cup sugar. Mix everything together in a pitcher and make sure the sugar is disolved. Taste it and make sure it is sweet enough for you. If not, add more sugar. If you use 2% your ice cream will not be very thick and it will take longer to set up and freeze.

Put the container in the ice cream maker. Turn it on (insert the plastic mixing blade if it has one) Pour the mixture into the ice cream maker if it has an open space to add mix through the top. If not - put the mix in before turning it on (my model is a little different than yours - sorry!)

when the ice cream is thick enough for you - then its done. It usually takes approx 15 - 20 for soft serve/milk shake consistency - and 30 - 45 for stiffer - ice cream. The ice cream does not get hard - at best its soft serve quality. There are other recipes that you cook which I hear will set up harder but I have not tried any yet.

You can make chocolate by using the same recipe above - and adding any liquid chocolate - or fudge. If you add strawberry preserves - it makes strawberry ice cream. sugar free drink mix added to the vanilla recipe above makes great flavors (crystal light drink power mixes ect)

Good luck!

Jul 13, 2011 | Cuisinart (ICE-20) 1.5 Quart Ice Cream...

1 Answer

Help received the Delonghi Cafe Nabucco machine from a friend .no instructions ,how do I make expresso ,capp steam milk etc?


http://www.manualnguide.com/dl/10372/

Go to the above link and download the manual for the BCO 120T

It should provide the basics to get you going

Making a good espresso with steamed milk takes practice

If you don't have the frothing pitchers.. buy a couple in different sizes

Used cold low fat or non fat milk..

It takes practice to get good at it.. a hand on the side of the pitcher to make sure you don't scald the milk.. etc.. you don't want the milk to bubble/boil..

If you have a control valve for the steam pipe.. immerse the pipe about an 1/2 inch or so into the cold milk and slowly open the valve.. until you have it open full. Jostle the pitcher to move the milk around pretty much during most of the process once it begins to warm and foam.. raise the pitcher to heat the milk in the bottom .. then lower it as the foam begins to form...never letting the steam pipe out into the froth. Once done..wipe the pipe clean with a wet cloth.

Grind of the coffee is imporant as well as the roast and when you fill the portafilter don't over tamp.. If you pack it to tightly.. won't brew... too loosely.. brews too fast.. You want to see the coffee shots come out and form what's known as crema... which is a thin layer of tan or light brown foam on top of the shot. If aren't getting this..the coffee is either ground wrong or packed too tight.

It's an art..and nothing beats practice.. there are scores of books and internet threads on how to froth milk and make different coffee drinks..

I love a good Cafe Borgia now and again.. we live in the Portland, Oregon area.. everyone here is addicted to the bean..

Best of Luck

Apr 29, 2011 | DeLonghi Caffe Nabucco BCO70...

1 Answer

I have a new Krups XP 5240 machine. The instructions tell you how to make espresso and froth milk for cafe lattes, but don't mention how to actually MAKE the latte. What is the correct procedure for...


Hi,
A latte can be made to suit your own taste, but as a starting point I would suggest:
Steam your milk first to 140 f, let it rest for at least 30 seconds( the temp will continue to rise up to around 160-180 f
while the milk is resting make your espresso shots; I like quite a strong coffee so I would make 2 shots using the double measure (once the coffee starts flowing this should take 15 seconds)
pour your shot(s) into a cup/mug first then top up to about 5mm from the rim of the cup with milk, holding the froth back with a spoon.
finally knock out any bubbles by banging the milk jug on the worktop ( this can be messy until you get good at it). using a spoon/ swirling the jug mix the foam and remaining milk until combined then top up your cup. this gives the smooth foam on the top of the latte.

Hope this helps,
Leni

Nov 06, 2010 | Krups Cappuccino/Espresso Maker -...

1 Answer

How do i make regular coffe with this machine. The type of coffee you get from cheapest coffee makers. Anyobdy can tell me what settings i need to adjust.


If you need a long cup regular coffee with top quality you should just add hot water in an espresso this called filter cream or americano. If you need the cheap quality as you mention you should adjust the grinder to make the coffee grinding more groase with this coffee will come faster and with pure quality

Feb 01, 2010 | DeLonghi Esclusivo Gran Dama EASM6600...

3 Answers

What's the recipe for coffee ice cream


Ingredients:
  • 2/3 cup sweetened condensed milk
  • 2 tablespoons instant espresso powder
  • 2 tablespoons espresso liqueur
  • 1 1/4 cups heavy cream

    Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl, whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.

    This is the best procedure to make a coffee ice cream.
recipe-coffee-ice-cream-myawdgdmzywgx1pl2igmxr0v-5-0.jpg

Sep 17, 2009 | Ice Cream Makers

1 Answer

Shots too watery


1, Check the grind on the grinder. Imagine grounds as rocks and sand, if you are using rocks then the water will run too fast and with sand it will run too slow.
2, If using an automatic machine(water volumes are pre-measured), check to make sure that you are getting the correct volume(3ozs fro a 2ozs shot, and 4ozs for a 3ozs shot), an once of water stays in the coffee during extraction.
3, Adjust the tamp(packing pressure) of the coffee, fill the portafilter with coffee a little over the top, then level it out and tamp to the fill ring on the inside of the basket.

Jun 03, 2009 | Wega Mininova EPU Espresso Machine

1 Answer

Machine does not stop after dispensing two shots of espresso


That kind of machine is pretty well engineered!Very solid and work on a basic deal.The problem could be just the simple on/off button.
The pump is controlled by the button and if the button don`t stop the machine still understanding you need more until you close the circuit.Sometimes coukld be also a loose wire.

In some way you are lucky because that machine have not electronic board so...less part.....less problem


Don`t forget to rate your experiene

Fabio

Nov 26, 2008 | Saeco VIA Venezia

1 Answer

Gaggia cubika, weak coffee.


Basing on personal experience (you can find more on Google probably), solutions are:

On percolated (filter) coffee 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.

French and turkish cafetieres:

Ensure that you put enough coffee, water hot enough, and that you left the infusion enough time to get a strong coffee.

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.

Nov 08, 2008 | Gevalia 35411 / 50433 Coffee Maker

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