Quick Mill Silvano Semi-Automatic Espresso Machine
The Quick Mill Silvano is the culmination of a long collaboration between the internationally known Italian espresso machine manufacturer and their U.S. distributor. The result is one of the most feature-rich entry level espresso machines on the market. This machine is the most affordable PID featured machine that we offer, and with the added features of a dedicated thermoblock for steaming and a 3-Way Solenoid valve, it costs hundreds of dollars less than other similar featured machines.
- 600 Watt coffee heater and 1000 Watt steam heat bank.
- Adjustable PID controller with programmable offset for Coffee Boiler that is Fahrenheit or Celsius capable.
- 3-Way group solenoid valve which de-pressurizes the grouphead allowing the user to remove the portafilter immediately after pulling a shot.
- Steam bank can be individually turned off to conserve power; steam bank heats up in 2 minutes.
- Two vibratory pumps with klixon thermal fuse for overheat protection
- New adjustable expansion valve, located under the group. No need to remove the shell to adjust
- Pump pressure gauge
- Large, pull-out stainless drip tray with 46 ounce capacity
- Solid state relay
- Swivel steam arm with 1 hole steam tip
- Uses E61 8mm group gasket
- Removable drip tray and lid
- Cup warming tray
- Three stage power switch allows user to fill internal boiler without sending power to the heating element (prevents damage upon initial start up)
- GICAR branded electronic water level control and reacts to a .02 of C of temperature change in the coffee boiler
- Extremely large stainless steel drip tray which can be easily (slides out with pull of handle) removed for cleaning
- Before flipping the steam switch, point the end of the steam wand into an empty container or point it towards the drip tray. This is to get rid of any water that might first come out when you turn on the steam wand.
- When dry steaming begins exiting the steam wand, you can turn it off. You are now ready to start steaming your milk.
- Do not fill your milk pitcher more than halfway full with cold milk
- Make sure the tip of the steam wand is fully submerged before you turn on the steam.
- After you begin steaming, you can raise the steam wand so that the tip is barely submerged. If the tip is submerged too much the milk will begin to squeal meaning it needs more aeration. If you bring the tip too far out you will hear a heavy chirping or sucking sound. This will result in big bubbles and a possible mess.
- You should aim for slight chirping up until the milk reaches room temperature. At that point you can submerge the tip of the wand to one side of the pitcher to create a swirling motion. Continue this until the steaming pitcher becomes too hot to the touch or a couple seconds after you have to take your hand off of the bottom or side (this should be around 140°).
- 1 Double Spout Portafilter
- Single Insert Basket
- Double Insert Basket
- Blank for Backflushing
- We recommend purchasing a 58 mm Prima Coffee Tamper from the drop down menu above
- One of the most feature-rich machines at this price point from a high-quality manufacturer.
- Dedicated steam bank allows plenty of steaming power on demand as well as the ability to steam and pull shots at the same time.
- Small footprint leaves more countertop space (10.5" W x 13" D x 16" H)
- Includes PID, a feature rarely included on a home machine.
- Size of the water reservoir (2 Liters) isn't as big as the larger Quick Mill models.
- Boiler size (.7 L) wouldn't be able to handle the production needs of a cafe, thus limiting it to a home setting.
- Plain water backflushing should be done at least once a week. To backflush, use the portafilter's backflush disc. Take out your single or double basket and securely place the blank insert into the portafilter. To perform a plain water backflush, place the portafilter into the group head. Then raise the brew lever all the way up for 15 seconds, and then lower it. Water will forcefully discharge out of the bottom of the group into the drip tray; this is normal. Repeat three to five times.
- Backflush with detergent like Cafiza (see options above) once every fifty extractions.
- Warranty: Two Years
|Boiler Type:||Hybrid - coffee boiler plus dedicated steam bank|
|Three Way Solenoid:||Yes|
|Basket Size:||58 mm|
|Coffee Boiler:||.7 L|
|Steam Boiler:||Steam Bank|
|Water Reservoir:||2 L|
|Electrical:||110 volts / 800 Watts / 15 Amps|
|Dimensions:||10.5" W x 13" D x 16" H|
Compak is a company dedicated to quality and craft. Their newest endeavor is a line of espresso grinders that raises the bar on control and efficiency. Aptly named "Fresh" for its innovative design and functionality, these grinders were created from conversations with baristas around the world and from the experience of a company that has been around for over 50 years. The K-10 Fresh offers a number of innovative features including: the ability to pre-set the the dosing time for a single and double shot to within a tenth of a second, manual push-button doser that keeps time of amount dosed on the digital display, and a completely new dosing system, electronics and control system. Also, the electronic display shows the selected grinding point, a configurable warning to change the burrs, promotional message with your logo, shot counter, and multi-language display.
$1,687.00(For a guest barista review, click here.) Anfim's Super Caimano espresso grinder, upon its initial release, was a solid addition to any high-end coffee house. It featured a 75mm flat burr set that helped to give a very consistent grind, allowing baristas to rely upon it for excellent shot-to-shot uniformity. When dialing in a coffee, the Super Caimano had 70 holes in its adjustment collar to allow for tinkering between shots. Now, however, Anfim has added an additional 20 spots for a total of 90 holes in the adjustment collar. The benefit of this? When dialing in and finding the sweet spot for any coffee being used to pull shots of espresso, a key factor the barista must take into consideration is the size of the grind particles. Yes, uniformity and consistency of those grind particles is also key, but the ability to make tiny, incremental adjustments is always helpful when striving to find the right balance of all a coffee's characteristics when pulled as espresso.
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