Rancilio Silvia

With pid controller

1. Turn on machine with power switch
2. Turn on steam with steam switch. Shot switch and Hot water switch should be off.
3. The PID will display the boiler temperature in C. Wait till its above 120. Its target is to heat till 140.
4. Have a wet cloth ready
5. Weigh out your milk. Approx 100 to 150 grams of milk for 40 grams of espresso.
6. Use the Steam Knob to control the steam flow. Put the steam wand at the surface of the milk to force in air and increase the volume. Deeper to just heat the milk.
7. Heat milk to 55–65°C or until the cup feels hot.
8. Wipe the steam wand off as soon as it is out of the milk.
9. Switch off the steam switch.
10. The machine needs to be cooled down before it can make espresso or it will scorch the coffee. It can be cooled by opening the steam knob and pumping cold water into the boiler from the tank. Use the Hot Water/pump switch to push cold water into the boiler. Don't pump water into the boiler if it has no place to go. Get the machine below 105 C and the PID will heat it back up to 105 c.
11. Weigh out 17.5 g of beans.
12. Grind on approx #4 on the grinder
13. Clean the portafilter. Fill with the grounds.
14. Put on the dosing ring. Use the wisk to remove any clumps.
15. Remove the dosing ring. Tamp with at least 30 LBs. Its is not possible to over tamp.
16. Put on the puck screen
17. Put the porafilter into the machine. Make sure the shot switch is on.
18. Put a cup on the scale under the portafilter.
19. Press the play button on the PID. It will run the shot. You can press the play button again to stop the shot early.
20. Shot should take between 28-30 seconds and be 40 grams. If it is fast grind finer. Slow grind courser.
21. Pour the milk on top of the espresso shot

1. Turn on machine with power switch
2. Wait for the PID to heat the boiler to 105 C. Current temp is displayed on the PID
3. Weigh out 17.5 g of beans.
4. Grind on approx #4 on the grinder
5. Clean the portafilter. Fill with the grounds.
6. Put on the dosing ring. Use the wisk to remove any clumps.
7. Remove the dosing ring. Tamp with at least 30 LBs. Its is not possible to over tamp.
8. Put on the puck screen
9. Put the porafilter into the machine. Make sure the shot switch is on.
10. Put a cup on the scale under the portafilter.
11. Press the play button on the PID. It will run the shot. You can press the play button again to stop the shot early.
12. Shot should take between 28-30 seconds and be 40 grams. If it is fast grind finer. Slow grind courser.
13. Stir espresso with a spoon