From the CC site. I made my way over to St. Lawrence Market. To in search of the good bean. I spoke with Sarah and talk about my new toy and I can't wait to go there on Saturday to get freshly roasted beans.
So far I been tweaking the grind. And practicing my tamping pressure. I think i'm close to the 25 second brew. I think its a little uneven. As one side of the drip seems to be slower than the other.
At the same time working on my froth... Still needs a lot more work...
I live in Toronto. I own a Silvia like you and I own a Rancilio Rocky doser grinder.The Rancilio Silvia is a little over a month old.
I love it. Just trying to get over a leaky grouphead problem.
Anyhow how would you describe your espresso and cappuccino in Italy as compared to an espresso and cappuccino in Toronto?
Did your cappuccino in Italy have more foam or less?
I definitely think what made my coffee/espresso experience great was the atmosphere. I found like with the food I ate in Italy, you don't appreciate the taste until you head back home. The taste or quality seems to be universal throughout Italy. And selected outside, like Toronto.
I couldn't tell you what was different, the creme or strength it was different.
A good haunt that reminds me italy is TERRONI, either on queen west
I know Terroni. Do you like their cappuccino? No worries about the diference beween Italian cappuccino and espresso vs. North America. I have already been told by people who have visited Italy to compare the coffee that there is less foam in the Italian cappuccino.
Let me know if you wanted to start a Rancilio Silvia chatroom or swap e-mail addresses. I know no one else with a Rancilio Silvia in Toronto.