<p>Looks like you've got <em>too much ground coffee</em> in the basket. What's the weight that you're using? It looks like the recommended dose for the stock basket is 14g, which is a bit lower than the "standard" of 19g or so.</p>

<p>You have an indentation (ring) around the outside of the grounds -- an indentation from the group/dispersion screen (in addition to the notorious protruding center screw on this model). If you're already tamping thoroughly, this could mean you've got too much coffee in there.</p>

<p>Here's a thread <a href="http://www.home-barista.com/tips/puck-indentation-with-stock-rancilio-silvia-portafilter-basket-t16349.html">from Home-Barista on the Silvia</a> around a similar topic. It discusses another way of diagnosing the dose -- inserting the PF with tamped grounds, then removing while still dry. </p>

<p>That article also talks about aiming for a dose+tamp to leave a bit of space between the tamped grounds and the screen: approximately the thickness of a 5-cent piece of space (1-2mm), which is a general recommendation (not just for this machine), though there is certainly disagreement on this. Another article from <a href="http://drinks.seriouseats.com/2012/07/coffee-tools-the-espresso-tamper-how-to-tamp-correctly-barista-tips.html">Serious Eats discusses this topic</a> and notes that a "sludgy mess" can result, because the grounds will expand a bit when they absorb water. Your picture also looks a little "wet"; it could just be the picture, or perhaps a similar symptom.</p>

<p>Try a lower dose (14g) and do the dry-removal test, aiming for a bit of space between the top of the tamped grounds and the screen.</p>

CC BY-SA 3.0
2015-09-02T16:30:13.020Z
I hope others have other ideas, too...
hoc_age
CC BY-SA 3.0
2015-09-02T16:47:40.927Z
Thanks, I will try what you suggest. I was thinking that the indentation from the screw can probably not be avoided, and I just didn't notice the outer ring before. The puck is indeed a bit wet, but not super-soupy.
Niko
CC BY-SA 3.0
2015-09-04T17:30:44.193Z
Turns out I was alreay putting in about 14g each time. But I noticed that the machine vibrates quite a bit (the cups start moving around).
Niko
CC BY-SA 3.0
2015-09-15T05:24:10.467Z
Yes, the 'wetness' in the picture really shocked me. Does this machine not have a backflush valve?
luser droog
CC BY-SA 3.0
2015-10-19T06:45:52.043Z
@luserdroog It does have one. Turned out the problem was the coffee and the grind, and also this overfilling to some degree - everything is fine now, thanks!
Niko
CC BY-SA 3.0
2015-09-02T16:29:38.997Z
2015-09-02T16:29:38.997Z
hoc_age
<p>Over fill grind basket loosely then skim off excess grind. Tamp grind to 30 PSI, fairly stout push, make sure grind around perimeter is pressed also. Give a finial press and twist. The size and consistency of grind is important too. My grind is almost the right size, but the first 2 seconds it is liquid-y but quickly transforms to a thick foamy look which is what you want. If it is liquid-y throughout the run the grind is too coarse. Note: I happened to have .001 thick brass shim and was able to place shims under my grinders stationary plate in order to finer grind.</p>

CC BY-SA 3.0
2015-09-05T01:55:45.127Z
2015-09-05T01:55:45.127Z
mawil1013
<p>I've recently bought my first espresso machine (a Rancilio Silvia). I'm now trying to dial it in, but don't know how to interpret the result:</p>

<p>My shot is not too fast (it does not splash out of the machine). It also takes about 5 seconds until coffee starts pouring out. However, the coffee does not flow as evenly as I was expecting. The first drops really shoot out of the machine and then turn into a quivering stream of coffee. In the end, the cup is not clean at the rim but rather a bit sprinkled with coffee drops.</p>

<p>Did I tamp too hard or why does this happen?</p>

<p><a href="https://i.sstatic.net/GyzB8.jpg" rel="noreferrer"><img src="https://i.sstatic.net/GyzB8.jpg" alt="enter image description here"></a></p>

CC BY-SA 3.0
2015-08-31T00:45:55.470Z
Welcome to Coffee SE! Nice question. It may be helpful to mention what kind of a machine you have.
Ivan Kapitonov
CC BY-SA 3.0
2015-08-31T05:28:38.397Z
@IvanKapitonov Thanks, I've edited the question.
Niko
CC BY-SA 3.0
2015-09-01T03:52:24.347Z
Can you post photos of the coffee puck? That can be very useful for diagnosing.
luser droog
CC BY-SA 3.0
2015-09-01T20:24:06.580Z
Indeed - a picture of the spent puck still in the portafilter after your brew (e.g., [this dialing-in article](http://www.home-barista.com/tips/dialing-in-new-espresso-machine-step-by-step-guide-t3113.html)). See [this Serious eats article on dialing-in](http://drinks.seriouseats.com/2012/04/coffee-jargon-what-is-dialing-in-espresso-long-waits-at-coffee-shops.html) -- specifically, start with determining the best *coarseness of grind*. Pre-infusion might account for the delay; portafilter bottom style might affect splatter... but let's start with the grind!
hoc_age
CC BY-SA 3.0
2015-09-02T16:32:50.020Z
Great picture! I gave a preliminary answer below, but... what else have you tried? Have you varied (one parameter at a time!) your dose weight or grind coarseness? How does the shot taste?
hoc_age
CC BY-SA 3.0
2015-09-02T16:45:00.827Z
@hoc_age I'm currently keeping everything roughly the same except for the grind coarseness. The shots where first very sour and are now a bit to bitter (but have already improved a lot).
Niko
<espresso>
What is wrong if my espresso pours out slowly but the first drops shoot out?
Niko
# What is wrong if my espresso pours out slowly but the first drops shoot out?

(Asked by: username_0 on 2015-08-30)

I've recently bought my first espresso machine (a Rancilio Silvia). I'm now trying to dial it in, but don't know how to interpret the result:

My shot is not too fast (it does not splash out of the machine). It also takes about 5 seconds until coffee starts pouring out. However, the coffee does not flow as evenly as I was expecting. The first drops really shoot out of the machine and then turn into a quivering stream of coffee. In the end, the cup is not clean at the rim but rather a bit sprinkled with coffee drops.

Did I tamp too hard or why does this happen?

[![enter image description here](https://i.sstatic.net/GyzB8.jpg)](https://i.sstatic.net/GyzB8.jpg)

**Tags:** espresso

> **Comments:**
> **username_1**: Welcome to Coffee SE! Nice question. It may be helpful to mention what kind of a machine you have.  
> **username_0**: @IvanKapitonov Thanks, I've edited the question.  
> **username_2**: Can you post photos of the coffee puck? That can be very useful for diagnosing.  
> **username_3**: Indeed - a picture of the spent puck still in the portafilter after your brew (e.g., [this dialing-in article](http://www.home-barista.com/tips/dialing-in-new-espresso-machine-step-by-step-guide-t3113.html)). See [this Serious eats article on dialing-in](http://drinks.seriouseats.com/2012/04/coffee-jargon-what-is-dialing-in-espresso-long-waits-at-coffee-shops.html) -- specifically, start with determining the best *coarseness of grind*. Pre-infusion might account for the delay; portafilter bottom style might affect splatter... but let's start with the grind!  
> **username_3**: Great picture! I gave a preliminary answer below, but... what else have you tried? Have you varied (one parameter at a time!) your dose weight or grind coarseness? How does the shot taste?  
> **username_0**: @username_3 I'm currently keeping everything roughly the same except for the grind coarseness. The shots where first very sour and are now a bit to bitter (but have already improved a lot).  

---

## 2 answers

### Answer by username_3 on 2015-09-02. Score: 7 | Accepted answer

Looks like you've got *too much ground coffee* in the basket. What's the weight that you're using? It looks like the recommended dose for the stock basket is 14g, which is a bit lower than the "standard" of 19g or so.

You have an indentation (ring) around the outside of the grounds -- an indentation from the group/dispersion screen (in addition to the notorious protruding center screw on this model). If you're already tamping thoroughly, this could mean you've got too much coffee in there.

Here's a thread [from Home-Barista on the Silvia](http://www.home-barista.com/tips/puck-indentation-with-stock-rancilio-silvia-portafilter-basket-t16349.html) around a similar topic. It discusses another way of diagnosing the dose -- inserting the PF with tamped grounds, then removing while still dry.

That article also talks about aiming for a dose+tamp to leave a bit of space between the tamped grounds and the screen: approximately the thickness of a 5-cent piece of space (1-2mm), which is a general recommendation (not just for this machine), though there is certainly disagreement on this. Another article from [Serious Eats discusses this topic](http://drinks.seriouseats.com/2012/07/coffee-tools-the-espresso-tamper-how-to-tamp-correctly-barista-tips.html) and notes that a "sludgy mess" can result, because the grounds will expand a bit when they absorb water. Your picture also looks a little "wet"; it could just be the picture, or perhaps a similar symptom.

Try a lower dose (14g) and do the dry-removal test, aiming for a bit of space between the top of the tamped grounds and the screen.

> **Comments:**
> **username_3**: I hope others have other ideas, too...  
> **username_0**: Thanks, I will try what you suggest. I was thinking that the indentation from the screw can probably not be avoided, and I just didn't notice the outer ring before. The puck is indeed a bit wet, but not super-soupy.  
> **username_0**: Turns out I was alreay putting in about 14g each time. But I noticed that the machine vibrates quite a bit (the cups start moving around).  
> **username_2**: Yes, the 'wetness' in the picture really shocked me. Does this machine not have a backflush valve?  
> **username_0**: @luserdroog It does have one. Turned out the problem was the coffee and the grind, and also this overfilling to some degree - everything is fine now, thanks!  

---

### Answer by username_4 on 2015-09-05. Score: 2

Over fill grind basket loosely then skim off excess grind. Tamp grind to 30 PSI, fairly stout push, make sure grind around perimeter is pressed also. Give a finial press and twist. The size and consistency of grind is important too. My grind is almost the right size, but the first 2 seconds it is liquid-y but quickly transforms to a thick foamy look which is what you want. If it is liquid-y throughout the run the grind is too coarse. Note: I happened to have .001 thick brass shim and was able to place shims under my grinders stationary plate in order to finer grind.


---

