Like probably everyone who has ever bought a single boiler expresso machine, I debated Gaggia Classic vs that Rancilio Silvia, for awhile. Eventually went Gaggia, for a few reasons I can’t even fully remember now, and did a wand upgrade, as that’s one area where the Classic lacks. But I see those Silvia’s and wonder...
I started out with a Breville Cafe Roma, acutally had two of them, wore the first one out. The first thing I did was cut the bottom off the "crema enhancing'' pressurized filter basket so I could make actual espresso. With the pressurized basket you could throw sheep dung in there and it would look like and espresso! Was using a a cheap burr grinder that I can't recall the make of. Then bought the Rancilio Rocky grinder and used it for a year before I bought Miss Silvia. The Silvia has been around since 1997 and are now on version 5, but very little has changed in 22 years. Like anything, it takes a bit of practice to get the grind right, bit of temperature surfing to get the temps in the cup right. I usually preheat the the Silvia for at least 30 minutes( I have the machine on a smart outlet/(broken link removed to https://getvera.com/controllers/) and scheduled to come on long before I get up. I wish the boiler was larger, I can only get a double shot off before the the thermo kicks in. Some day I'll insulate the boiler(v5 is now insulated) and build/add a PID when I have time/get bored/finish the 45 other projects I've got on the go! I'm the only coffee drinker in the house and I never steam milk so the single boiler has been fine. With the small boiler(12 oz) capacity and 1100W element, recovery is quick between shots.
It will need some mods, see above. I'd save my pennys and buy a separate machine and grinder. (broken link removed to https://www.seattlecoffeegear.com/rancilio-silvia-espresso-machine-and-rocky-grinder-package) has been a popular combo for years.
My local roaster roasts the beans much too dark, shiny black with oils dripping out. Makes the coffee too bitter and too sour.
