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Bibliomansion/EspressoMachine
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== Operation == '''DANGER''': the boiler and copper (basically anything copper or brass in the machine), and also the silver head that the portafilter attaches to (and you might be tempted to grab on to when screwing the portafilter in), all get very hot when the machine is on. Careful! Hitting any of the buttons or opening the steam wand at any time can also obviously result in hot water or steam splurting out. Careful! Most of the electrical wiring is 120 V wall mains, and the whole machine is metal and grounded, and there is water around. Careful of electrocution! Don't use metal tools when the machine is plugged in! '''IMPORTANT''': don't let the motor run for more than 60 seconds, and let it rest for 60 seconds in between long runs ("1 min on / 1 min off"). It's easy for the pump to burn out! When there is a vibrating noise, the pump is on. It's up to you to listen and make sure it isn't running too long. For the most part, read the Silvia V3 manual for instructions on how to turn the machine on and off, cleaning, and the basic steps for pulling a shot. This describes all the switches and machine-specific stuff. Read the Blue Bottle coffee book's "how to pull a shot" section for basic instructions on how to grind, tamp, what all the terms mean, etc. Beyond those directions, here are some tips: * PID will turn on when the machine is plugged in; the power switch doesn't effect it. The boiler won't run when the main power switch is off though, so the PID doesn't do anything in this state (it's just a thermometer) * both tubes (one plastic, one rubber) go in the water tank. the plastic one is the over-pressure steam release valve * it takes at least 10 minutes to warm up from cold * the water/spill tray isn't very big: fills up fast, needs to be emptied, and is metal so hot if full of hot water. you can use a cup when flushing to reduce the about of water that goes in it. * leave the portafilter in the machine to keep it warm. this is especially important when the machine is first warming up * a good temperature is about 223 F. the PID will overshoot to about 250 F and then slowly cool to about that temperature. If you are impatient you can try to cool by running some water through with an empty portafilter (cup button), but then it might react and overshoot again * the ideal amount of coffee seems to be between 16-18g of coffee. It's easy to weight it out on the scale if you first tare with the portafilter on it. You'll get the feel for this quickly. * with the bottom-less portafilter, you can watch and learn from how the coffee comes out, but it might splurt around a bit so use a bigger cup * A good target for a short is between 160-200% of the weight of the coffee that went in and somewhere between 20-30 seconds of extraction time. Adjusting grind, tamping pressure, etc., can help. We've definitely gone pretty far to either end of this. The grinder we have can choke the machine at the very low end. * after pulling a shot, don't forget to pull out the portafilter and flush some
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