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So is there any other method I could use that would be better but would also brew a good amount?

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My syphon is what I use for groups. Makes 4-6 cups per brew.

Also, if you haven't tried it. We keep a constant flow of cold brew in the french press through the summer. Just rotate it every 24 hours into a carafe and restart the process. We always have enough on hand to accommodate friends.

i didn't read every response closely, but one thing to note about the aeropress is that if you follow the paper instructions that come with the box, you will not enjoy it to its full potential. i only just recently learned this. buy one, immediately throw away the instructions, and google "inverted method"

in fact, here, i'll do it for you

there is absolutely ZERO bitterness using the method in that video. pure coffee awesomeness (obviously the quality of your bean and your grind are still a huge factor). i haven't tried the metal filter, but the paper ones work fine for me - maybe someone can comment on the difference

french press takes too long for every day coffee, and the aeropress inverted method is significantly better than drip coffee if you're dealing with the same quality bean/roast. compared to a keurig, it'll be like moving from mcdonalds burger to a BGE steak

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french press takes too long for every day coffee

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uh, I brew 4 cups in mine every morning and am drinking it less than 15 min after getting out of bed

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absolutely ZERO bitterness

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Just started getting into making better coffee, but is it weird that I actually like a little bitterness?

ok too long for me then, compared to other methods

plus i still like the aeropress flavor better, it's consistently smoother

Yeah I like bitter coffee. Strong, black and bitter. Like my women.

Welp, accidentally won a Ebay auction tonight for a used Silvia machine. Off to explain to the wife that it was in fact an accident. But since I won, she needs to understand that a Silvia is worthless without a PID. Further, we now need a dedicated espresso grinder,i.e., Mazzer Mini.

Oops.

Ranger

Hey Ranger what did it set you back? I just picked up a Silvia, rocky grinder and base myself.

$420 + shipping for a month old Silvia. Already ordered an Auber PID. Have a Vario that will handle the grinding.

Not bad at all. I picked mine up for 600. Lightly used, but it was for the whole set up. I am looking into the auber or one from pidsilvia. I am also getting the boiler insulation to go with it. I made a couple shots last night, and even without it still made a tasty shot. Just had to surf the temp a little to get it to the right spot.

you will have a harder sell with the PID than the machine it self.

Hey Ranger, did you put in the PID yet? I am still waiting to determine if I really want to go through the trouble. Already makes a great shot and just not sure if I want to deal with the hassle.

n_touch, I haven't yet. In fact, the machine and PID both arrived yesterday.

However, I'm having major concerns with the machine. First, it showed up drenched. I have an inquiry into the seller. However, I think it was shipped with water in the reservoir. Drained at least a cup of water from the interior.

Secondly, she had stated that the unit was bought and stored for a year. I found coffee grounds on the shower screen of the brewhead. Either she is lying or she left grounds in the machine for a year... She also said everything from the factory would be included. No backflush basket nor brush were found. I'm starting to think she didn't do any maintenance on it.

Doesn't sound to good. I would not worry about keeping it. If she shipped it with water in it, you will probably spend more trying to fix everything than you will for a new one with what you already spent.

I am happy with the one that I got. I was thinking that I was going to go with the PID, but after playing it brews a great shot already. It all comes down to the beans that are being used vs the machine itself.

Hope you get it all straightened out.

(sorry was intended to be a thumbs down)

[This message has been edited by n_touch (edited 3/6/2013 12:16p).]

[This message has been edited by n_touch (edited 3/6/2013 12:25p).]

love my aeropress

n_touch, how are you liking your Silvia?

I ended up returning the later and ordering a new V3. Installed the PID on Friday. Process was painful as I ordered one w/ the steam control. However, after using it, I will never go back to surfing.

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will never go back to surfing.

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what does this mean?

Silvia's factory thermostat is programmed at > 212 deg. F. You have to go through a series of cooling flushes, i.e., "temperature surfing", to cool the water in the boiler to a suitable brewing temperature.

http://www.youtube.com/watch?v=QhxvDusY3jk

The PID replaces the stock thermostat with a new RTD sensor that is wired to an external controller. The controller speaks to a SSR that will cycle the boiler to maintain a desired temperature. No surfing necessary.



[This message has been edited by RangerRick9211 (edited 4/1/2013 4:46p).]

Thanks.

[This message has been edited by RangerRick9211 (edited 4/2/2013 11:03a).]

damn that looks awesome

coffee porn is a very enticing sub-genre of food porn that you have mastered with that picture

[This message has been edited by rangerrick9211 (edited 1/21/2014 12:40p).]

dat foam

Looks good Rick. I have a couple I was gonna post but the thread got so far back. I just had to change out the wand and upgraded to the v3 setup

Sorry I didn't see that you posted a question. I love it. Since it was an older version it did not have the wand with the ball joint at the end, and the one that I had was leaking a little so I changed it out with the V3 set up. I am also waiting on a new gasket and screen. Probably not needed, just want to have extras on hand just in case. It makes great shots, and has no trouble at all with lattes.

If you need anything for your machine hit me up before you go, I have a few connections that we get things at a good discount.

Looks excellent. What beans? That stripping in the first picture is amazing. I think I'm going to try and countersink the shower head bolt today. I can't imagine the puck impression left from it is conducive to avoiding channeling.

Did you ever insulate your boiler? Do you have any connections for VST baskets? I want to go ridge-less, but it's hard to swallow the price tag.

My ristretto from this morning:


[This message has been edited by rangerrick9211 (edited 4/6/2013 1:27p).]

Yea, I will check on the pricing for a ridgless. (send me your email info through the form here Dodd Coffee)

The coffee is Dodd Coffee. *Disclaimer (better half is half owner of company) so it is all we ever use. Those pics were from last night of a new Ethiopian bean that we just got in and are trying out. The Colombian Narino that we have right now is a rock solid bean. All of our beans are on the lighter roast so you get the coffee flavors without the burnt after taste with others.

What size basket are you using right now? I would not worry about sinking the bolt. Since you have a bottomless, just move up to a 21g basket and you should not have any issues with it. We typically run 17-19g through the basket and have no issues with the bolt at all.


[This message has been edited by n_touch (edited 4/6/2013 2:59p).]

Information submitted.

I checked on the Ethiopian. Looks liked you're sold out. I'll keep an eye on the website for it's availability. Would love to try it.

Also, I already do dose the Rancilio triple basket. This week it has been 24-26 grams for a triple ristretto. Mainly, I have bolt impressions when the coffee is 0-4/5 days post roast.

Got it. Why are you doing such a heavy shot? The largest VST basket that I know of is only for 22 grams. Make sure that you are back flushing often since you will be getting a lot of coffee on the screen and up under the gasket.

What coffee are you using? The new Ethiopian isn't up yet, but it will be taking the place of the Tchembe, they are still playing with the roast, they roasted a new batch on Thursday night, so we will pull shots with it tomorrow morning to see how it is.

[This message has been edited by n_touch (edited 4/6/2013 7:47p).]

I've been dosing triple ristrettos per this guide. I dose standard doubles at 18 grams. Weekly back flushes.

I assumed the Ethiopian Tchembe was what you we're referencing. I alternate between Temporada from Catalina/Amaya and Black Cat from Intelligentsia. Let me know how the tasting goes.

Awesome thread. Reading through made me just place an order for the 6 cup Chemex. I love my coffee and have wondering how in the hell to make a better cup. Thanks guys.