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This thread discusses the Content article: Living with the Rancilio Silvia
I've had my Silvia for about a month and I am still learning. I have a couple questions probably about making espresso in general but also with my new Silvia. 1. Why the great controversy about tamping pressure? What's the true purpose of tamping? I do it with a nice heavy tamper so I find applying pressure is no problem.
2.My second question is about the post-extraction puck. My pucks come out muddy when I dump them out. Is there a consistency that they should be at? I understand the 20-25 sec brew time and the most advice that I read suggests changing grind size (I have a Virtuoso). I guess what I'm wondering is whether the appearance of my pucks are any indication that I am doing something right/wrong. Any tips?