nice thanks keep at it - we can only improve , 😀 Pete

thank you, such solid machines, nothing is perfect neither are we , make espresso you enjoy - Pete

thanks and good luck, - 10 years ! agreed PID not required , but, - maybe after 10 years its worth giving a try - who knows - let us know! Pete

Just 10 years? Newcomer. I bought my Silvia in 2003. I just found this channel. I am about to put an Auber PID on it. Got the PID unit in a box. Pete's channel is just what I have been looking for.

After 10 years maybe look into an upgrade to the pro x

appreciated - sounds like you get it also! best Pete

Thanks - good luck, and enjoy the Silvia - best Pete

How are your shots now S. H.? (Just curious). It took me about two months (and a better grinder) to be able to brew good shots consistently.

fantastic ! - on the long time silvia,sure think about a PID - but whats the rush??!! 19 years seems like you might have found your personal sweet spot with your espresso ! why mess with good thing - best Pete - let me know if you decide down that path

@@petesranciliosilvia3777After 12 years of usage the pump on my Silvia was really struggling, so it was time for some renovations. I painted the frame because of corrosion, replaced the pump and added XMT7100 PID from popular Chinese online shop. I love the PID, I would highly recommend it to every Silvia owner.

Ethan - 😂 let's get to it ! 🤷🏻‍♂️ Thanks for the feedback -Pete

some mornings be like that 😂 - thanks, Pete

Thank you - best Pete

thanks so much lets keep it real - best of luck - enjoy YOUR espresso ! Pete

thanks best Pete

thanks and good luck, best Pete

I like the 20 years, amazing how solid these things are - hope I can get that - best Pete

Happy Friday. No PID here either--just "temperature surfing". I think bitter means over-extracted. Grind coarser. Tamp lighter.

Thanks and good luck with the efforts, and I would agree - it seems like you are hitting or trying all you can, its so tough to give written advice from afar, have you been able to GET the kind of espresso you are looking for out somewhere, - anywhere? as that seems like an easier starting place, the easiest 'grab' from your question - possibly - is the pre ground mention, while not the source of your issue, its really the only thing that you have no control of at this point (*?) I see 'fresh ground' - are you grinding at home and changing grind size? Also a reason I stick with light, to light medium as my favorites as Im not a dark roast guy - the traditional espresso guys will lay it on for sticking to the traditional specs, getting sweet from a dark - challenging, I like the post from Stuart - courser grind, maybe even 'more' time/ratio on a light roast - good luck, its possible - but not easy! keep trying -!

John enjoy your espresso ☕️ thanks ! 😀 Pete

Thanks Francisco - Pete

best Pete - good luck

Peter thanks for the comment - and strongly agree ! .👍🏻. I am not sure I would suggest a standard Silvia for anyone with aspirations to entertain guests with timely service. Even if my slow paced workflow were streamlined the limitations that I would find concerning would involve adequate pre heating the machine, the time to heat between brew and steam and then cooling to brew between shots and actually steaming and or shot times, etc - or whatever combination or work flow between would seem very challenging to perform in a timely way and provide drinks of quality (?)🤷🏻‍♂️ I would feel comfortable with- even with the forgiveness that including milk provides. Its a great question to send out to the subscribers/viewers as I know Ive heard of people pulling off a couple drinks in a row, but it seems that if it was done frequently a dual boiler machine would or could really improve the process. But - we all work with what we have and, not everyone is going to purchase a 4 slice toaster when a 2 slice works 99% of the time, -> but there are six slice toasters available !! 😀 If you plan on frequently entertaining and quick and easy capps are the goal, there are many great machines out there - best of luck! Pete **sorry Peter, this reply was intended to a prior comment you made I think , happy to follow up more on this one I may be confused - sorry, but yes some of what you are describing is the common issues all of us silvia users had or have, and agreed again the Breville is a little more forgiving I agree and thats not a bad thing but can be challenging when trying to apply skills to a new machine if that is what you are doing -good luck, I have seen that a little patience goes a long ways - you will get it ! Pete

😀 katom.com/042-TK100240QS.html?gclid=Cj0KCQjwuLShBhC_ARIsAFod4fLjMBv71fiGrAQcsEkeLQgSmlI9BMoSEP_lFA6mB-u5QGKo6gJ08noaAlmkEALw_wcB

@@petesranciliosilvia3777 HAHA👌😉

John, thanks I always hope they are helpful, lets try this link Im never sure if they work - best Pete amazon.com/gp/product/B01MTJ9224/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

@@petesranciliosilvia3777 That worked Pete, thanks again for your awesome and helpful videos. I bought the the first gen Silvia and Rocky over 10+ years ago and at that time there wasn’t KZfaq videos to fully understand how use them to their potential. I pulled them out of mothball storage, watched your videos and have them both up and running, pulling shots and steaming the right way thanks to your videos.

simplyguitar sometimes I really run into my people on here - welcome - you get it. absolutely - and these responses are sometimes tough to type - so I sometimes try a response video , but- get the basic temp auber kit, take your time read the instructions , try it over a weekend etc, - and 100% yes, I hear from amazing people on here using a silvia for 20 years just surfing and enjoying their coffee - that should inspire you and give you confidence TO try the PID! agreed you wont get an amazing increase to the quality but it improves the odds of some degree of consistency and temp control *options* - I could go on all day, you can get lost in the advice to source your own supplies, how easy it is, how people are doing it with DIY PIDs - then, keep looking in the forums and see people who cant get them to work, and have a complete mess on their hands - and no espresso until its resolved!! - panic mode! thanks for checking in, let us know what you do - good luck Pete

@@petesranciliosilvia3777thanks Pete! I think I’m go ahead with the temp PID. Like you say- it’s not as much as in improvement to my shots but it’s more about gaining that consistency to KNOW each time I pull a shot I can 1) do it pre 12 hour shift with minimal fuss and 2) have a way to customise the temperature depending on the beans I use. My dad is an electrician so I’m sure he will be able to guide me if needs be. Thanks very much for your quick response and of course look forward to your future videos!

@@petesranciliosilvia3777hey Pete. Just installed my temperature only PID today and it was surprisingly easy to do. Just a little bit fiddly. Looking forward to pulling shots now

Manuel - very appreciated input thanks- we couldn't agree more that water flow in/out of boiler with the blind basket still results in a boiler temperature drop due to reservoir water movement/OPV - 100% thanks for the feedback , I may have performed a poor demonstration attempting to show that within seconds of flipping the toggle brew switch that the PID /boiler temp drops, intended to demonstrate that before even filling the blind basket - that in those initial 4-5 seconds (?) before the OPV valve comes into play, that water is being introduced to the boiler from the reservoir resulting in the drop of the boiler temperature reading, which continues until and after the OPV is involved, and appeared to stabilize a bit at which point I think the brew switch was turned off- Id have to go back and double check. I appreciate the feedback as I am sure others will also as one of the most frequent comments or questions related to anything PID / temperature related, with many people it seems expecting 100% temperature accuracy and consistency once the PID is installed, and questions come up as to why the PID temperature can show a drop during the brew/shot process - and why doesn't the boiler temperature remain 100% stable through shot, which I have always understood and explained as involving the reservoir/pump/boiler/group path which all work together well for a basic home appliance but do not provide the temperature stability or performance of a larger commercial machine - again all based on my current experience and understanding, never attempting to split an atom with my videos only showing real life use and what could be excepted if someone has a Silvia w/PID or plans to install on their Silvia, - - thanks again for the comment very appreciated - best Pete

@@petesranciliosilvia3777 Really appreciate the overall healthy vibe of looking at this whole espresso making experience as a generally pretty messy business unless you have a Decent machine. More even I really appreciate this video for making the point that temp will be only stable at the start of the process with a PID which indeed poses the question - for what then really. I am entertaining the thought of installing a PID, but maybe this video is giving me second thoughts :)

@@manueldahm4227 , great approach to what is an incredibly complicated process the more we look into it -right? There is no shortage of opinions, ideas, facts, details to be drilled into - various machines, styles of roasted beans, grinders - how did we get into this mess 😂. The Decent is a great example of combining new tech and equipment - so much so it almost cant even be compared to this contraption 🤪, as for installing a PID or not, my only additional input is, that there is the idea of dialing in not only the grinder, but dialing in your/our particular machine to as close as 'possible' to provide the opportunity to provide the most consistent shot possible - for that machine. We know the Silvia has a 'smaller' boiler size to hold the water to be used for the shot, we know it comes stock with a non adjustable on/off style thermostat that operates in a range of at least 10 degrees? (more?) which incorporates the use of temperature surfing by most advice, or some type of pattern people use - they wait for the heater light to go off, (or on) then hit brew switch etc We know - or assume, that the first few seconds of water moving from boiler to group looses some heat to pipes/metal along the way, leaving the opportunity for water coming seconds behind to have a more pre heated path, in theory losing less heat, and - with any luck by the time a significant water heat loss could occur (water moving from reservoir/boiler) - the shot should be over - but who knows ? Auber / SCG provide some pretty detailed graphs - so their own data, which supports use of a scace and their own water temp testing which understandably doesnt demonstrate perfection but a solid improvement on temp control w a PID - which I think, supports the idea of consistency/improvement even if there are fluctuations of 2-5 degrees in the shot, - to me, as long as that occurs every time, you can start to work around that - as an improvement, with the idea that the temperature fluctuations add to the taste profile 🤷🏻‍♂ - but it absolutely isnt going to remain locked in 100% at a set temperature at the group - in my opinion, Ill try to include an old video I had posted --Ill save you some time jump in maybe at four minutes kzfaq.info/get/bejne/p7Sjna2SuLDDm4k.html again as we started - Ill close with , we agree, if anyone is looking for temperature stability to the 1 degree zone, - during the entire shot process on a Silvia, Im not sure that will happen (either at boiler or group) ? Of course people are going to post that 'they do' on their machines, - so great for them , Im not sure its that important - in that, if I can get from pretty good stock espresso, to thats good espresso, - can I really expect or justify the expense to attempt to get that extra 5 -10%? will I even notice ? In a blind test ? and most important this isnt the god shot machine, Its just an example for discussion opportunities just like this for people who might be unhappy or dissatisfied with their current set up or the results and be curious about adding a PID - or maybe not , but hoping we are all enjoying the espresso we are making Great stuff to consider and think about - thanks for the communication - Pete

Total DIY reuse what you have project there - sorry, part of experimenting that sent me the direction of the Ceado E5P - Pete

Thanks - I may cover in other videos, - but sound like you get it, this PID is temp control only, I wanted to maintain toggles, and real world interaction, if I go pre infusion Ill lean to the dimmer, and I do like to be 'running' the machine, - they make multiple versions of PID options - get the one that you think fits YOU best and enjoy great espresso - thanks Pete

Gabriel maybe if your current silvia is working, and you dont want to install a PID you could haul it into a local repair place and still come out on the good $$$ side, and keep Silvia in use a few more years - good luck, Pete

I would like to know as well actually

thanks Ill try to answer Luigi - above - Pete

This has come up before, some people thinking Ive screwed up installing my PID, but still wanting to know how it works 😂 the Auber PID model I ordered specifically was intended to operate this way, I didnt want to to be pushing micro buttons in the AM low light pre coffee conditions, I had a guy once who said its simply in the wiring - and how its hooked up that its no different than any other - I dont know, I just followed the instructions, my back burner project was the idea that I could always 'clean up' the machine and mount the PID in back etc - and just use the standard toggle buttons - this PID doesn't have pre infusion, - its temp control ONLY - Pete

Travis I'll go to a higher temp with light roasts, darker roasts I go lower temps (the roast level allows the beans to give up flavor differently, im not a fan of dark roast or the flavors of, and like to take the edge off ) - , Ill even just try diff temps at diff times with diff roasts - to see if Im missing a flavor - right? it comes up occasionally - and I try to remind people the PID allows you to change the temp - at any time, - so try it, dont get locked in on always being the guy who ONLY does things one way - , if you see my temp change thats all it is , not a change in philosophy or research or ?? but to introduce a different water temp to the grounds, in an effort to get a different outcome - thats the point of the PID right, to be able to - or try to have some control over water temps rather than temp surfing guessing etc * rem the PID temp (on my silvia) is NOT the temp of the actual water - SCG has charts and PID info to support all this, and give you some starting points on what water temp range you get from certain PID settings etc - (Il often be in the 217 - 221 range, lower seems to lack the kick, higher too much kick 😂🤪) - hope that helps, best - good luck Pete

@@petesranciliosilvia3777 a like was not doing this answer justice. Thank you.

I just installed a PID in a Saeco ViaVenezia. Temperature surfing on this was more accurate than on machines like the Rancilio or the Gaggia Classic because the boiler and group head are one, but it was still hit-or-miss. Mostly hits, but occasional misses. This eliminates the ‘misses’.

Aart - so shots are running fast>/? have you ever been able to fully bog down a shot to 'nothing' coming out ? Recently roasted beans, and solid puck prep are my first tips, - dose, distribution - , im sticking with coffee freshness, then grinding that pinch finer for my first suggestions, making sure its a good puck prep, then,- maybe upping dose,- what have you tried so far ? Pete

@@petesranciliosilvia3777 wow thanks. Didn’t think you would answer. I’ll try using fresher beans. Yesterday I ordered a new burr grinder with finer grind settings. Hope that’ll do something. I used anywhere between 10-20 grams of beans. Same result. I feel like one issue could be that the screw underneath the shower screen breaks my puck when i dose above 12 gr. Is that something that happens to you as well?

@@aartstaartjes4313 now it sounds like you are on to something with the grinder upgrade, - let me know how that helps, I like the dosage range, - 18g is where I land, and as for that screw - I dont rem it impacting the puck as low as 12g, but - to your point I did upgrade to a 'flat' screen with a 'flat' screw to prevent/avoid that divot (which was always present at 18g) - but- back to your point I wouldn't worry about that right now and would stay dialed in on the grind/bean, I cant say upgrading the bolt/screw had any notable impact on shot quality, time etc - good luck - let us know - as I say over and over in the videos - you aren't alone, stay patient and good luck - Pete

I like a little worrying - maybe just awareness ? Pete

appreciate the feedback come back anytime - there's plenty more - best Pete

fair. appreciate the feedback - good luck Pete