How to pull shots of Espresso Using the Rancilio Silvia v4 PID

I wanted to put together a quick outline on how to pull shots of espresso using the Rancilio Silvia v4 with PID. There is a bit of a learning curve. But once you have the basic techniques down, you are set. All you really need to adjust is the grind when changing beans.

For espresso roasts, I stick to single source coffees and generally roast medium to dark (2min past end of first crack or through end of second crack). I have’t bought espresso in a long time, since it never tastes the way I want it to. Especially after I started roasting my own coffee. Plus, my tastes have changed over time. I’m sure yours will too if you drink it everyday.

Once I have my beans ready, I will setup my grinder so that a double tap gets me somewhere around 16-18 grams of espresso for a double shot. This is using the timer function on the grinder.

When switching beans, it usually it takes me 2-4 pulls before I can get the dose and extraction time right. I usually need to make adjustments to the fineness of the grind. Sometimes it pulls too fast, sometimes it pulls too slow and chokes.

In general I am looking at a around 220-223 degree temperature read on the PID, no preinfusion, and about 20-30 second brew time. I extended the brew time to 30 seconds in case the extraction is slow, but I usually end up cutting it off before then.

Since I roast my own beans and the espresso is fresh, I usually get a decent amount of crema. Don’t know what crema is? Read all about it here at coffeegeek

I have loaded a few instructional videos on my setup. You can watch how to pull shots of espresso  here on youtube. I hope they are helpful!!

 

 

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

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