The first Coffee was Mokafloria (from Kaffegrossisten.se), with Arabica 80% and Robusta 20%. There were three experiments with a Triple Filter:

Shot 1:

Rocky in position 10, PF full loaded, a tamp of 14 kg (bath room scale), the cake looked slightly slanted. We don't have a scale to measure the coffee, so the amount is a guess.  The PF was too loaded as the coffe hit the screen of the Group. From the different advices in the forums I new that we had too much coffee in the PF.

Finally, the amount of coffee was reduced clearly lower than in the videos shown in the net (We now know that the Silvia PF is clearly smaller ). The first result was  80 ml of espresso in 25 seconds. There was some Crema, but the coffee tasted slightly bitter. And there was some water above the coffee cake after the brew, which didn't indicate a good brew.

Shot 2:

Rocky in position 10. Several tries to make a good cake, and then I discovered that I should have warmed also the filter. Finally after the fifth try, the cake looked somewhat promising. The PF had to install with a considerable force to get to % o'clock position. The result was 120 ml espresso in 25 seconds, and not mucg crema. It wasn't bitter, but evidently the coffee was too coarse as it used so much water.

Shot 3:

Rocky into position 9.  Coffee without measurement, tamping of 15 kg. All pahses went well, although the dry cake was slightly uneven. The brew was 25 seconds and 60 ml of espresso, coffee brown in the beginning, much lighter at the end. Slightly more crema compared to the Shot 1, the coffee was still bitter. The moist cake had a slight intendation, which was good.

I got several good advices from Ristretto web site, the coffee was maybe stale and the last brew basically had good signs.