The package from Spinelli’s came with the base and adds a bit of height to the set, which doesn’t leave much headroom on the kitchen counter+cabinet we have at home. And the first criticism I have is that the edges of the slot for it’s drawers could’ve been filed down more as the edges are quite rough. And if you’re extremely dense you could tear some skin off.

One is a full-sized drawer which can comfortably fit 4 of the Rancilio cappuccino saucers. While the other offers a wooden block attachment which i gather is knock bin. Guess thats a nice touch but for a home-user like me knocking it into a bin would be easier. Instead I moved the drawer to the left to sweep coffee grinds that have spilled onto the counter. Which brings me to the Rocky. (Click image for close up)

On the doserless Rocky, there is a metal catch to rest the portafilter on while grinding the beans. (Click image for close up) This metal piece I think is placed too high, as you have to keep removing the p.f from the spout, to level off the grinds to get enough grind into the basket. Else the heap would get caught in the spout and get pushed onto your counter. So I removed it, simple squeeze and pull. Alas! No matter what you end up doing, some grinds will always end up on the counter. And it would be great if there was a removable tray which would make clean up so much easier. Rancilio – Can a not? I also ended up unscrewing the (not sure how to call it) grind guard? The piece of plastic above the actual grind blades, probably meant to prevent prying fingers getting caught at the end of the funnel. Just because I can actually see how much beans are in there as I don’t intend to fill the container full up often and which also means I can remove un-ground beans easily.

I understand now, what they meant when many others have talked about Silvia’s temperament. I’m pretty sure the Rocky is giving me consistent grinds, so I reckon my tamping and the amount of grinds I put in the p.f needs more practice for me to consistently pull 25-30 sec shots. I’ve only managed to pull those 25ish sec shots after my third tries (the 6th on my first ‘official’ day!).

Tip I read online: Bleed the steam wand to ensure sufficient steam before foaming. I still need to get my technique right to achieve those velvety micro foam. Though the water reservoir is sufficient, I’ve been filling it up frequently to ensure Max level because the Inoux base has left little headroom between our kitchen cabinet and the top of Silvia. (think I got the paranoia from Ross explaining to me how a customer somehow have left Silvia on and boiled dry their machine which tripped the safety switch). I’m not sure how, but if the water tray’s design could be deeper/wider or easier to access, clearing excess water would be tonnes easier.

And there you have it, my long-winded, self-indulgent review of The Journal’s Silvia & Rocky. As you can see, I have a long way to go in pulling that one perfect shot and even further til I start achieving any latte art. Compared to the last 2 machines we own; a 3rd-hand Classic Gaggia and a cheap Russel & Hobbs, the Silvia is really quite a beautiful machine, very study (and heavy), nice steel and chrome finishing and feels the best when making that cuppa. In the meantime, I’m going to enjoy this indulgent expense. I know drinking lattes from any chains, well more correctly, shots from lazy teen-holiday baristas is never going to be the same again.