gp5353 Senior Member Joined: 10 Aug 2007 Posts: 6 Location: Norway Expertise: I love coffee
Posted Wed Sep 5, 2007, 1:37pm Subject: Just got my Gaggia Classic- looking for some help
Hi, Just received my gaggia Classic about a week ago. I am still waiting for my MDF grinder and coffeelab design tamper, so I'm using Illy preground and the stock gaggia tamper. So far I've made around 20 espresso, first ones were a little weak and around 15- 18 sec pour time, and with more tamping pressure and ajdusting amt of coffee I've been getting aroun a 20 sec pour time and a nice crema but the crema seems a little light in color, not the dark brownish/red i've read on other posts. For the most part the taste is good with just a slight taste of bitterness. I've read other posts and have tried heating the machine for a good 1/2 hour, then running a blank shot and when the brew light comes back on , waiting around 15 sec. then brewing; also tried hitting the steam switch for @8 sec then shutting it off and hitting the brew switch but still same results. Was just wondering if anyone had a any suggestions on how to improve my shots. I'm looking to get that slight bitterness out, the 25 sec. pour, and dark rich crema; or is it just the coffee and maybe when I get my grinder and some beans, I'll see an improvement? Any advice will be appreciated. Also I'm new to the whole process, so any suggestions on bean type or roasts I should look at would also be a help.
Tex Senior Member Joined: 27 Apr 2006 Posts: 840 Location: Texas - That's God's country to everyone else! Expertise: Professional
Espresso: Bunn ES-1A (PID'd), Gaggia... Grinder: Rancilio MD50 Vac Pot: Way too many vintage Silex... Drip: Melitta Clarity Roaster: TurboCrazy &...
Posted Wed Sep 5, 2007, 1:55pm Subject: Re: Just got my Gaggia Classic- looking for some help
gp5353 Said:
Hi, Just received my gaggia Classic about a week ago. I am still waiting for my MDF grinder and coffeelab design tamper, so I'm using Illy preground and the stock gaggia tamper. So far I've made around 20 espresso, first ones were a little weak and around 15- 18 sec pour time, and with more tamping pressure and ajdusting amt of coffee I've been getting aroun a 20 sec pour time and a nice crema but the crema seems a little light in color, not the dark brownish/red i've read on other posts. For the most part the taste is good with just a slight taste of bitterness. I've read other posts and have tried heating the machine for a good 1/2 hour, then running a blank shot and when the brew light comes back on , waiting around 15 sec. then brewing; also tried hitting the steam switch for @8 sec then shutting it off and hitting the brew switch but still same results. Was just wondering if anyone had a any suggestions on how to improve my shots. I'm looking to get that slight bitterness out, the 25 sec. pour, and dark rich crema; or is it just the coffee and maybe when I get my grinder and some beans, I'll see an improvement? Any advice will be appreciated. Also I'm new to the whole process, so any suggestions on bean type or roasts I should look at would also be a help.
Unfortunately, there is not a lot to be learned by using pre-ground coffee. Just play around with your new toy until the grinder arrives, then start applying the information to be had on this forum.
thefleck Senior Member Joined: 29 Jul 2007 Posts: 4 Location: Los Angeles Expertise: I love coffee
Posted Wed Sep 5, 2007, 10:59pm Subject: Re: Just got my Gaggia Classic- looking for some help
I agree. I used Illy for a little while with my GC when I first bought it too. The grind is a little course and after you've popped the can it's really only fresh for a day or so. You'll need a finer grind and a better tamp to get those nice ~25 second shots and pretty crema.
The factor which has contributed most to the quality of my shots has been my switch over to fresh roasted beans from a local roaster. I buy them the day they are roasted and they churn out gorgeous shots for about a week. I really can't overemphasize the importance of fresh roasted beans in making excellent espresso. Of course, the switch from pre-ground to whole bean with your MDF will make a world of a difference as well- both in the added freshness and fbetter grind.
As for the GC itself, I've experimented with everything from pulling shots directly after a blank to running the steam switch for a few seconds right before the shot. In my experience using the steam switch to raise the temp only works when the machine has been on for a while and the temperature has dropped a bit while sitting there idling. Of course, temperature effects are highly variable and depend on the type of bean and roast level, but most of the shots I have pulled after cheating with steam switch have had a charred, burnt taste.
Trust the machine- My best shots have all been pulled right after the ready light comes on. This can be hard to time without having your ground beans sitting around exposed to the air...I usually turn my machine on and leave it for ten minutes or so, enough to really heat that group and portafilter. Running some hot water through it can speed this process. By the time you've ground your beans, the ready light will have been on for a while. Pull a blank shot right before tamping. Wait for the ready light to turn off- this might require pulling a second blank. Now tamp. The boiler has already kicked on and you'll be ready to pull that delicious shot just as the ready light comes back on. Wait maybe a second or two, then pull it. Keep in mind that the water in the boiler doesn't stop heating just because the boiler's been switched off- the thing is still damn hot and I believe it overshoots optimal temps relatively quickly- which means if you wait longer than a few seconds the temp will be too high already.
The GC is an awesome machine. I hope you enjoy it as much as I've enjoyed mine.
gp5353 Senior Member Joined: 10 Aug 2007 Posts: 6 Location: Norway Expertise: I love coffee
Posted Thu Sep 6, 2007, 10:53am Subject: Re: Just got my Gaggia Classic- looking for some help
Thanks for the advice fleck. I pulled a shot the way you suggested and I got @20 sec with a nice crema and this time just a slight burnt taste, which I'm guessing was because the water was maybe a little to hot. So I will practice a little more, maybe wait 4 sec. after the light goes on and see what I get. I really do love the machine and the espresso, even with the varying tastes they are still very enjoyable. Also, I was just wondering. My machine is very quiet when warming up and even when using the steam buttom. I don't here anything kick in or running just a click when the light goes on. Is this normal, I've read posts where they say listen untill the boiler kicks in, but I never hear that? Just wondering? Thanks.Will update with progress.
Posted Sat Sep 8, 2007, 6:49am Subject: Re: Just got my Gaggia Classic- looking for some help
I too have a Gaggia Classic, and I think the burnt taste could be the bean. I often leave my machine of for extended periods of time and as long as I put in fresh coffee it is great. BUT if I put the coffee in and leave it for 3-5 minutes, the coffee is then heat of the machine and then takes like crap. I toss it and put 'cold' fresh coffee in.
When you get your grinder, a whole new world opens up!
gp5353 Senior Member Joined: 10 Aug 2007 Posts: 6 Location: Norway Expertise: I love coffee
Posted Mon Sep 10, 2007, 6:07am Subject: Re: Just got my Gaggia Classic- looking for some help
thanks for all the info. I'm still waiting for my grinder but in the meantime I stumble upon a post on another website, where someone said that due to ESE certification, machines made to use pods requires the OPV to be set at 11 bar. They said to unscrew the nut where the return plastic line comes out of on the OPV , there is an allen key adjustable screw in there, and turn the allen key nut inside counterclockwise to reduce the pressure. Then measure the amt of water that comes out of the return line when using a blind filter. It should be @100ml in 30 sec. Well I tried it, I needed to turn it about 180deg counterclockwise to get the 100ml in 30sec but the results were right on. Now, even with Illy coffee, which is what I've been using since I got the machine, I get 25-27sec on a 17gram shot, lots more crema and better taste. Just wondering if anyone else has heard about this. Here is the link to the post: http://coffeesnobs.com.au/YaBB.pl?num=1175171794
gp5353 Senior Member Joined: 10 Aug 2007 Posts: 6 Location: Norway Expertise: I love coffee
Posted Mon Sep 10, 2007, 12:45pm Subject: Re: Just got my Gaggia Classic- looking for some help
Hi, Yes, I,m loving it. I had a hard time also deciding between the silvia and the classic. I looked at numerous reviews and websites and tried to gather as much info as possible. There are plus' and minus' to both machines. I chose the gaggia because of its looks, which made my wife happy because it went with our kitchen( brushed stainless appliances) but also because most reviews seemed to point out that the classic was a little more managable than the silvia( not as picky in regards to grind, tamp, etc.). Yes, the steaming is not as great as the silvia's due to the smaller boiler but I have it about 2 weeks now and have been able to produce decent microfoam just using the inner part of the frother attachment( taking off the long sleeve). With the attachment on I just got really thick foam which is ok but with practice and using the info on this forum, I'm progressing. And with the adjustment to pressure I just made the espresso's now are really great and I'm using pre-ground which is a big no-no around here. So I can't wait to get my Gaggia MDF grinder and start using fresh beans. Everyone also suggests investing in a good grinder more than the machine. The MDF is in my budget for now and I heard it is a decent one to start with. Anyway, read up as much as you can but I believe you can't go wrong with either one.
Posted Mon Sep 10, 2007, 1:24pm Subject: Re: Just got my Gaggia Classic- looking for some help
Cool! Thanks for the info! I'm using a cheap Burr grinder right now; however, I will be upgrading to one of the Baratza models. Good luck and happy brewing!!
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