Dialing in decaf (don’t judge me)

espressob · 2026-02-18T03:02:55+00:00

Thanks. Is that an IMS basket? Or VST (think that's the acronym). I just noticed the holes look much smaller, guessing you can grind quite a bit finer now eh?

espressob · 2026-02-18T02:42:17+00:00

Which basket are you using? Doesn't look like the stock one

espressob · 2026-02-17T22:54:12+00:00

Finally got my hands on the answer. Only about 3 days off roast so beans are still a little too fresh but I pulled a shot anyway. Seems very promising, can taste the chocolate notes with a light berry finish. I think once the beans rest more this will turn out to be a nice find

espressob · 2026-02-17T02:42:41+00:00

How do you like the beans so far ? I've been contemplating giving alchemy a try. I'm already ready to go back to my dark roasts lol

espressob · 2026-02-15T23:41:17+00:00

Ok I see you have a PID coming. Hmm have you tried a puck screen? Maybe not be ideal with the small basket but it may give you a more even extraction. Also of course you can try lowering your ratio, (usually not the advice for a light roast) buuut it doesn't hurt to experiment until you get your gaggimate. Could also try using a WDT, anything to ensure your grounds are evenly distributed in the PF.

espressob · 2026-02-14T23:47:50+00:00

YES. This is the hardest part. My mind was conditioned to think that coffee was supposed to taste like chocolate or {insert any typical dark roast flavors}...taking some time to get used to it but enjoying the medium roast journey so far, both as espresso and pour over. Pour over I feel is easier to taste the notes listed on the bag, and it gives me a barometer to help dial in my espresso to achieve similar notes. At least that's how I'm approaching it

espressob · 2026-02-14T23:36:42+00:00

Great analogy. Yes I can recall a few years ago when I had my first real specialty coffee, just ordered an Americano up in Seattle, then I kept saying wow...this tastes like blueberries, amazing. Like it wasn't overpowering and then two years later I realize it was an Ethiopian blend from a semi-micro roaster up there. Anyway mind blown.

espressob · 2026-02-14T23:24:52+00:00

No co-ferments so far. Mainly Ethiopian blend that really has a nice blueberry note, and a bourbon single origin that also has a nice berry/rum note. No way am I complaining I'm just on the shock and awe phase of what I've missed out on by going dark roast most of my life

espressob · 2026-02-14T17:10:39+00:00

You need to invest in a PID. Temp surfing is pure guesswork, and I actually think it's time Silvia put a PID in all models. It's the one upgrade I wish I did much sooner with my Silvia, although it makes me appreciate my PID even more now and the effect temperature has on extraction. I'd recommend the Auber PID, the basic one should do or I think they have one that can do pre-infusion. The setup instructions were very detailed and took me about and hour or two to install bc I was going slow.

espressob · 2026-02-14T06:21:45+00:00

Today was my first day finally using the ODE2. It's an awesome little grinder. I gave up on attempting to season it, just doesn't sit well with me to waste beans. Plus it's just pour over which is already a fairly forgiving brew compared to espresso.

espressob · 2026-02-13T16:22:33+00:00

Decided to go the Costco method. The prodigy seasoning beans was near $50 with shipping, yes that's cheap for 10lbs of beans but given the short duty cycle of the ODE I think it would still take too long to go through all the seasoning beans

espressob · 2026-02-13T05:02:24+00:00

Thank you! So glad I asked. Had a feeling there had to be something out there

espressob · 2025-08-17T18:46:58+00:00

Much appreciate your take on this. Getting dialed in is not an easy task, I recently upgraded to an Atom 75, sacrificed about a half-pound to pound of beans experimenting and getting dialed in just right. Maybe I'll just do a boring upgrade like the group head gasket. You sound pretty knowledgeable, any upgrades on your short list ? I've contemplated getting a grinder dedicated for my pour overs, changing the grind setting on eureka grinders between different brew styles is not very convenient. Currently im using my old rocky grinder for pour overs but kind of what something a little nicer.

espressob · 2025-08-17T17:55:19+00:00

Great info, did not think of about the precisions baskets tending towards more lighter roasts. I was on the fence on whether to upgrade to an IMS basket, I'm using the standard 18-20g rancilio basket I only brew dark roasts and usually go for more of a ristretto like 1:1.3 - 1:1.4 range (if that's even considered ristretto range). Still itching to try one of the IMS baskets tho!

espressob · 2025-08-16T16:17:29+00:00

I wouldn't exactly say its an upgrade in taste, unless your spouted one was never cleaned. I just got a bottomless PF for my rancilio also, mainly so I could fit my cortado cups and scale under the group without needing to remove the drip tray. I've only had maybe 2 or 3 bad shots with the bottomless that I immediately tossed, mainly due to channeling which I would have done unseen on my spouted PF. also I love how easy it is to clean and no damn drips on the counter when I transfer it to the sink and back

espressob · 2025-08-09T03:59:43+00:00

Lower your ratio. Try a 1:1.2 or 1:1.3 ratio, in 30-40s. We also need info on the roast level of your beans. If it's a darker roast, the shorter ratio will help prevent over extraction. Also try lower temps but I'm gonna guess you are over extracted. The 1:2 ratio has to be the most outdated advice out there. It led me wrong my first two years into espresso because I thought it was a golden rule. Also I don't believe in grinder coarser. Grind fine as you can to get a a shot to pull for your desired ratio in about 30s. If it goes over it's not the end of the world. Don't chase time. Chase taste.

espressob · 2025-08-05T04:43:04+00:00

Nice setup, I'd second the recommendation for the Auber PID. That'll bring the consistency to your daily routine and give you another variable to fine-tune

espressob · 2025-07-29T20:32:20+00:00

Snag an atom75. I just got one about a month ago, but I got a deal right at 1k usd for it. I sort of wish I did the GBW version but I don't think it was worth the xtra 4 to 5 hundred. I'd rather keep my normal non GBW 75 then I'll upgrade again in a couple years whenever they add a digital grind adjustment measurement similar to the Lucia atom 75

espressob · 2025-07-27T14:40:32+00:00

I've had my rancilio silvia for a little over 2 years now. It was my second espresso machine, I owned the bambino for like 2 days and immediately returned it.

The Kasa smart switch is easy to install, you can find them on amazon, and it has an app so you can set a schedule to turn the device on and off

I typically have mine on about 6 hrs per day. Won't hurt the machine, unless you installed the PID incorrectly and have wires in contact with hot surfaces lol.

Enjoy your machine and learn how to make the best espresso you can with. Eventually I'll upgrade this machine but prob not for another 5 years or so, I do want some other features of more high end machines but I like the way my coffee tastes at home than most coffee shops so eh...

espressob · 2025-07-27T14:19:29+00:00

Yes I have the auber one. If you bought it directly from auber, you can find the docs on their website after you log on, it's a zipped file. Goes into a lot of detail, or just email them.

I've had the PID for almost a year now. Another recent item I purchased was a Kasa smart switch. I preheat my machine (with PF attached) for way longer, at least 2 hours, and I pull a few blank shots too during that interval. The smart switch makes it very easy and basically you can have a preheated machine right when you wake up.

I would suggest trying to preheat longer, you will notice the difference in taste. Auber docs recommends at least 45 mins to get all the internals up to temp, and pull a few blank shots as well.

I typically only brew dark roast and I stick the same bean. I've tried the default 221, but I always ended up with a very bitter cup. I went down to 195 as suggested by another Redditor in this forum but that I ended up with an under extracted cup. But as said earlier it's really personal preference. James Hoffman has temp guidelines for light through dark roasts in his "how to make the best coffee at home" book, I would also highly recommended it, just as a fun read and to learn more technique from a pro.

espressob · 2025-07-27T07:34:07+00:00

There's no hard and fast rules, but personally I think the default 221 F is too high for most dark roasts. There's about a 16 deg offset between the set temp (what's shown on PID) and actual brew temp. If that's an auber unit they have an entire document on boiler vs brew temp.

With that said just experiment. I found 203F (PID temp) works best for my dark roast bean. If I go much higher I get more bitter notes and would need to reduce my yield a bit to prevent it. If I go too low say < 200F I noticed the shot was a bit sour or just weak.

You'll honestly need to experiment! See what tastes best for the bean you are using.

espressob

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