Nice detailed tutorial. You should try opening the steam valve and purging the condensation before flicking the steam switch. After flicking the switch, time exactly 30 seconds ( this is just before the light would normally click on) then start steaming your milk, there will be a VERY aggressive initial steam vent followed by very strong sustained steam. Just like your method the steam light doesn't come on, but the pressure is just a bit higher. Give it a go.
Thank you! I've been struggling for months working out why I can't get a good milk foam. Then I watched your video and it turns out I was keeping the steam on way too long before starting to steam milk. Also gave me some good tips on getting a good whirlpool. This did it for me!
Great video Sir. I have the GC2019 and I am enjoying using it a lot! After few attempts I found that the position of the steam level I use is the same you found to be good. I love how powerful the steam comes out, it gives me the opportunity of steaming the milk for 2 cappuccino at the same time. Which is great. If there is one thing I would add to your nice video, is that injecting air should end as soon as possible, due to the fact that when milk temperature rises, the molecular structure of protein changes and degrades, avoiding you to get a silky texture if you let it stretch after it reaches 30 35 celsius degrees. I found out also by trying that if u get the steam on 5 sec before the steam lights u get more time to steam milk, if u need it.
Thanks :-). Yes I think I did mention in the video (maybe I didn't, I'll have to check) that the stretching phase should be over by the time the milk is approx 30-35C. Re starting before the steam light comes on, yes absolutely. I mention this a few times in the video, I start earlier than this though, about 6-7 seconds after turning on the steam button. It's such a small boiler, with big power, steam begins within seconds of turning on the button, quite a bit before the light turns on. Cheers.
This video was long but gosh it was so helpful and I watched every second of it, incredibly helpful! Had my machine about a month now, I figured out steaming early was a better idea but I had no idea it could be done as early as 6 seconds! Also I've been purging too long. At first I was afraid of the big "sips" the stretching makes but your milk came out so nicely. Best video out there by far!!! I can now save money on not having to buy so much milk haha.
I tried your method and it is sooooo much better than what I was doing. My method was a 2 steps frothing that involved a water boiler reload in between. Not only it took more time but I was wasting much more water. Thank you so much!
Tuesday evening : Gaggia Classic Pro delivered to my home Wednesday evening : Decided to return as it is too hard to make good latte Thursday evening : I see this video, where he give every possible tip to make a good latte Thursday night at 11 PM: Practiced Latte on 5 cups of Milk. Wow, this now tastes so awesome and it is the best machine I owned Thanks you so much, from Minneapolis, MN, USA.
Yes, after watching this video I am now successful in making latte milk with this machine. Thank you sir, you deserve an upvote and a subscriber. Cheers mate.
Thank you for this video! I just got my Gaggia Classic last week and steaming my milk has been a challenge. Your tips have really helped me. No more screaming milk...I hope! Cheers!
Thank you for an extremely useful, brilliant, and helpful video tutorial advising steaming well before the ready light illuminates to optimize use of the Gaggia steam heating coil for steam production. Cheers.
like your exact and clear instructions on the position of wand and jug. Been struggling to get the milk rolling after getting the machine for about 2 weeks. Will definitely try your instructions later tongiht
Thanks greatly for this. I’ve seen a few videos that deal with getting consistent temps in pulling shots & keeping the steam up to power. Similar to you, they preheat 10-19 sec, purge, steam. I’m still learning and have yet to get good micro-foam for latte art... just milk & foam. You’ve helped me get a bit closer now. Practice Practice
Cheers Tomasz. Thinking back to when I first started trying to texture milk, that screaming sound was a very regular sound in my kitchen 😂, took me ages to figure out what I was doing wrong.
@@Coffee_Kev Haha, yeah 😀 Thanks to you though I've been making microfoam (at least some) on the same day I brought my machine home! There's definitely a learning curve and I felt a little hopeless before watching how it's done. But with a bit of practice it came out quite nice and I used it to make a London fog 👍🏻 Now for latte art.....
Very helpful video mate. I have the same machine and having trouble getting the milk texture correct to be able to pour anything really. I am using the smaller Espro 2 pitcher so was interesting what you are advising at the end of the video!! Ordering a 17 oz pitcher right now. Thank you for putting this out there!!
I have the same milk pitcher, and was having a terrible time with poor microfoam and big bubbles. Figured out positioning it at the correct angle for a good vortex is crucial, and as your video the bottom left corner was the right angle. Practice with soap and water, and different positions, was the best thing I did to figure this out - the soap bubbles are h forgiving, and if you get the vortex wrong you end up with big bubbles.
Thanks so much for sharing your success with us. I have the Gaggia Classic Pro and have been trying to use Chris Baca's technique but just haven't had consistent results. I'm definitely going to be trying your method out!
Cheers Nathan 😃. The method I'm using is almost identical to Chris Baca's method, the main difference is his videos are done on a commercial machine (it's a La Marzocco he uses I think) more flexibility re jug position, so he's using the technique I'd usually use on a machine like that, which is almost the same but just a slightly different jug position. Cheers
Thanks for the detailed tips. Can you provide a similar video for the bambino plus? I’m having problems getting consistent milk froth and proper vortex. I’m trying to use less milk to make cortados.
Cheers Kav. Here you go :-) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tjtBqwJslLg.html - I'll do another one shortly though trying to show it from a better angle with the Bambino, as I've used the Bambino a lot more since that video and I've got the hang of the steam a lot more.
Here you go Kav, just for you. Read the description too, I've quickly written a guide. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Mo2gswb4luI.html cheers.
Two questions: I noticed you don’t have the power on. Is that not necessary to use the steam? I also noticed you don’t wait for the steam light to come on. Is that not necessary either?
After buying this machine I now understand that bialetti moka pot is the best :). I still did not manage to get a good coffee from this and could not froth milk properly. Its not as easy at is seems :).
Using a traditional espresso machine does require the development of some home barista skills, you're quite right that it's not as easy as it may seem. Pulling decent shots with a semi auto traditional espresso machine takes some learning, as does properly texturing milk - it's harder than it looks for sure. But, stick with it - the results are well worth the effort in my humble opinion.
@@Coffee_Kev Thanks :) indeed, I am learning that now and I just realised that the moka pot does not care about the grinding level of coffee beans whereas its not the case with these machines. It seems you have to find exact perfect grinding level for your machine, otherwise it is impossible to have good coffee.
I'm confused - how are you turning on the steam switch without also turning on the power switch? Also, my classic pro isn't providing any steam after only 7 secs. Is it because of US voltage vs UK?
Hi Kev. Thanks for the detailed video. Received my order today of Cacao Uganda, looking forward to trying it out! I have a new Gaggia Classic Pro alongside a Smart Grinder Pro since January and enjoying getting familiar with both. Using this tutorial my milk texturing has improved loads, but I've noticed in the last couple of days that the milk is just not spinning as well with seemingly identical technique as before. I'm yet to descale the machine, do you know if that could be an explanation? As I said, it's just a gut feel that the steam pressure isn't quite what it was a week ago? I am following the steps in this video, and until recently was getting great results. Thanks for any advice you can give. Alex
Hi Kev. I just wondered why there was no crema on your espresso? Was it because you had left it to sit during the demo or is it the machine? I have an older Gaggia Classic and have great crema but was thinking of upgrading. Thanks. Kev.
Nice video. Took some notes to try these techniques for my afternoon flat white. What kind of frothing pitcher are you using there? I need a better pitcher.
This video is so helpful, Awesome! I waited for several weeks to get my Gaggia Classic Pro down in San Miguel de Allende, Mexico. I believe I upgraded from the last one I had. Now I have almost I week used it and still a big challenge to make a perfect crema milk for my latte. It was nice to learn when to purge before frothing the milk and the angle of the Pitcher. The question I have for you, and maybe you mentioned in the video and I didn't get it, Did you open all the way the Steam / hot water knob to froth the milk? And thank you very much for this great video. Greetings
I still have big problems with frothing milk. I've had this espresso machine for a good 10 days and to date I haven't succeeded, even though I'm not actually a beginner at this. I do it just like you do in the video, it immediately creates a nice "whirlpool" effect, but the milk gets hot to the max. There is simply no thickening.
Hi Michael. The wand tip on this machine is particularly tricky, very fine line between under and over aeration. See my latest, updated steaming tutorial: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bYW1P68ZyJA.html you'll see I've reverted to pulling the wand out straight so I can rest my hands on the drip tray to focus on finding the right position re the tip vs the milk surface. Cheers, Kev.
@@Coffee_Kev Thanx, tried everthing exactly like you're doing but the milk only gets hot... :-( I've a really nice whirlpool effect but that's all I get... would you be up for a short video if I'm doing one?
Thanks - very helpful. If doing two double shot coffees, do you do the espresso part for both first & then milk. Or do you do both drinks separately (espresso, milk, espresso milk)?
Hi Drew. Good question. I would definitely focus espresso milk espresso milk. Or milk espresso milk espresso - some people do milk first, and I can see the argument, but I always do espresso first. Cheers
Hi! Nice video :)! The only thing I am missing now is a pitcher. Could you suggest one? I am using a steel container at the moment that if you squint could resemble a pitcher. Is it ok to get a bigger one an fill it with less milk? I would just like to reduce the variables an focus on acquiring the skill :)
Thanks Gabriel 😀👍. I've got a bit of a thing for pitchers 🤣 I have a few. I tend to use 500ml (17 ounce) pitchers about half filled (or to just below the beginning of the spout indentation begins. You can literally use any milk pitcher for latte art, I was using one with a sharp spout, but I've recently started using the Motta pitchers, pouring took a bit of practice as they're a bit different, but I've got into the hang of using them now & I find them great to use, feel very solid & high quality, heavier weight than most. Cheers 👍
@@Coffee_Kev I got the 350ml Motta pitcher 😃. I have been using the cold water + one drop of dishwasher move to practice. Is there a way to speed up the refill of the boiler? I am still working on finding a good starting position given that my pitcher is smaller 😄.
Hi, rewatching this video after months. 6-7s after the steam button? So, the light of the steam button is never on? Was there enough power and temperature?
Hi, yeah plenty of power - more power in fact than if you wait for the light to come on. I'll do a new video of this soon in the new studio, see if I can do a better job of it with the better lighting & audio etc., I have in the new studio. Cheers
It looks so much easier than it is. Be patient, give it some time, you'll get it. I was so frustrated with trying to steam milk I nearly gave up at one point but suddenly it just clicked. It's a mixture of art and science I think!
Apologies if I missed the section you mention this, but how far are you turning the steam knob open? I've found I lose steam power too early if I open it all the way. Thanks!
Why is the gaggia classic so popular when it isn't able to automatically dispense volumetric shots? I understand people will measure out volume but just seems a bit annoying.
Hi Lloyd, It's an interesting question, and really I think the question is why is the classic still so popular despite the fact that it's missing some of the features of more modern machines (including but not limited to volumetric shot buttons). And I think the answer to that is that volumetric buttons (and other features that more modern machines tend to have) aren't something that Gaggia thinks classic users want, and I think they're probably right for the most part. The classic is the classic - if you start putting stuff on it that the "classic" didn't have, or taking stuff off it that it did have, it'll no longer be the classic, not in the eyes of seasoned classic users at least, and I think Gaggia have learned this in recent years. The real reason the Gaggia classic is so popular is I think is that the original version from 1991 - 2009 was unparalleled for the price. To have a proper brew boiler not thermoblock, full sized group, mostly metal components, 3 way solenoid - for the price, there just wasn't anything to compete really, and this machine developed a following. Also, the thing turned out to be a tank! No rust issues, real work horses - with readily available no too expensive components, which make them serviceable over the years at a price which is easily justified vs replacement. And most importantly, they're capable of really good espresso given the price, with a bit of modding and learning to get the best from it. The reason I think more recent models have still been so popular despite some of them not really being the classic is due to the strong reputation of the original classic. The reason I think the new classic pro is so popular is that it's a lot closer to the original pro 09 classic than any other model, and it has the pro steam wand & 2 hole steam tip, which makes it a better machine when it comes to milk. Is the classic for everyone? Nope. I always say in my blog posts & videos where I compare the classic with Sage/Breville machines (which are probably the only machines to talk about at the same price point, in the UK at least) that Sage machines like the Bambino Plus & Duo Temp Pro, are designed for people who are looking for user-friendliness / beginner-friendliness. These machines have features in spades, programmable volumetric buttons, automatic or manual pre-infusion, 3 second heat up time, auto backflush cycle & descaling reminders, auto milk steaming & so on. So if you're looking for modern features, I'd look towards the Sage machines. The Sage Bambino Plus is about the same price as the classic: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LS-Mxd2yCqw.html coffeeblog.co.uk/sage-bambino-plus-coffee-machine-review/ For a run down on all the Sage machines see: coffeeblog.co.uk/sage-coffee-machines-5/ But if you're looking for a Gaggia Classic in terms of all the other points above and the only thing putting you off is one particular feature, just keep in mind that the classic is moddable. If there's something you wish it could do, just have a Google and see someone has produced modding instructions for that. In my humble opinion, when it comes to reliability and longevity, I don't think you're going to get similar to the Classic with any other similarly priced option. Cheers, Kev
It's a quirk of the classic for sure, the angle and as you say the (lack of) clearance between the wand and the frame, does mean you have little options when it comes to steaming position. If there were two things I could change about the classic, one would be this - the other would be more clearance between the portfilter and drip tray - although you can achieve that with a low profile drip tray and a bottomless portafilter. Cheers :-)
@@jasonboltz8255 have a look at this from 11:40 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1DFoHNHiDJs.html I'm presuming your not in Europe then. They did it to make sure it can't be left on longer than 20 minutes.
Hey. Really good to tips. Thanks :) I btw I have question: do you think I can make backflush with cafiza? I read about is not so good for aluminum, but opinions are really different.... have a nice day, greetings from Poland :)
You certainly can use cafiza to backflush, or puly caff. This is for backflushing which cleans out the group and shower screen - it doesn't affect the boiler. For boiler cleaning its descaling, and you'd want to use a descaling solution for that. Gaggia produce one which is lactic acid based, many people use citric acid to citric acid based descalers, or tartaric acid based descalers. My take on it is that any of them are probably fine as long as you don't use too high a concentration or leave it in the boiler for too long. Just google descale gaggia classic and you'll find lots of guides. Cheers.
Not really, it's just about getting used to using a particular pitcher, I really like using the Motta one now, although it took me a bit of getting used to, as I was used to using one with a more sharp spout. Cheers, Kev.
