Double shot with some fresh roasted coffee from local roaster. 16g of Ethiopia yrgacheffe. Gaggia classic 2013 with some mods : 9 bar preasure, brass shower block.
Well done ! I see a little improvement for your coffee. As soon as you turn the filter holder on the gaggia, immediately start the extraction to avoid burning your coffee
I like very much your shot . I am very close to buy the new classic pro . Are you happy with your Gaggia ? Is there anything that you don’t like on it “
Gaggia is a very good espresso machine. Nit so powerfull on the steam part, but ok. Combined with a good espresso capable grinder and a good coffee you will get good results out of it!
Hey. Thank you! I have a no brand scale. Link www.kfea.ro/mini-ii-600-cantar-digital-de-buzunar The leveler it is a standard 58mm motta. I have no affiliation with the website.
Hey! Thanks for the video. I was wondering since last autumn I bought myself a Gaggia classic pro, where did you get your bottomless portafilter? Thanks in advance.
Hey, there! I bought it from a local shop. You can search in your reach or on global sellers. The botomless is a good tool to check the puck prep and you will have more crema in your espresso!
@@Dimitriyus I just got a smart power strip for my Rocket set up. I have timers for it to turn on 30 minutes prior to me using it in the morning. I'm glad I invested in the smart power strip!
@@Dimitriyus Does the manual not say 6 minutes to warm up? And does the indicator light on the righthand side not indicate that it's ready to use? I usually go 7-8 minutes on mine, but if I am not mistaken the manual says 6 minutes.
@@RWayne-nu2fi Yes, you are right if by ready to extract you mean temperature set by the brew thermostat. But if the machine is not hot enough (pipes and group head) you will have alot of temperature loss when you extract. Just as if you put the bread to cook in a already hot oven or in a cold one.
@@Dimitriyus Yes, I agree with you about having everything, all the components, up to temperature before pulling a shot. But, the manual has you attach the portafilter to the machine while it's warming up, and the "ready" light will come on before the recommended 6 minutes has elapsed...... So, I have been operating under the assumption that Gaggia has taken the time needed for the heating of all the components into account in their recommended 6 minute warm up time. If that's a false assumption, I need to "improve" my process.... also, if a better or more consistent espresso can be had by observing a longer warm up time, Gaggia has done a grave disservice to their customers by recommending the 6 minutes.
Hello I see a great cup of espresso there really jealous right now...may I ask you something? I like only espresso coffee no cappuccino no latte etc and I’m interesting to buy an espresso machine.Whats your opinion in 2020 it’s worth to buy the gaggia classic or the gaggia Brera better? I want to say I could make a such nice coffee like yours with brera? Thanks have a nice day !!!
Hey. For espresso the key it the grinder. In absence of a good espresso grinder no matter the espresso machine, you won't get good results. The Brera shoud be a convenient applience for pressing a button and having coffee. The grinder in the brera is very weak. So you shoud consider in investing in a good grinder first, if you want a real espresso.
Dimitriyus thanks for the quick reply...I don’t have problem to give 5 mins to make a great cup of espresso really.For now I don’t how but I want to learn.Anyway can you suggest me an espresso machine for beginners but last to make a great coffee like yours after the beginning season? Also the grinder wich one you think is a good to take together with the machine ? I have see many video I think your coffee is the best I see,I’m sure is tastes great also!!! Thanks again I’m waiting your answer !!! Ciao!!!
@@GreatAlexander10 Hey man! I will not recommend any espresso and grinder machine in one body because those griders are not great. I know that understanding the role of a good grinder is difficult to accept, but if you fail the grind, no matter the coffee or the machine you will have poor and unconsistent results. Bad grinder and expensive machine will not produce a great coffee.It is better to go with a good grinder (Mignon, Sette) and a decent espresso machine (Gaggia Classic, Lelit, Rancilio Silvia......). I think is around 800 euros a set-up like this. I am by no mean en expert. Bye!
if you want espresso only i think flair manual espresso maker is the best option since you can control the variables like the water temp, pressure, etc.
Latte art it's very sensitive to technique. So if you have a good technique you cand do latte art off course. The steam power is not very powerfull, being a SBDU machine, but it's ok.
Hello. It is a non brand scale. I bougt it on a local store. I guess you cand find it on aliexpress stuff. Basically you have a preinfusion on the coffee since the first drops begins after 5-6 seconds as the pressure rise. On this type of machine is difficult to have a real preinfusion due to it's construction. I think they are mods.
Or you can get a Sage / Brevelle Barista Express. It has a grinder built in (though you can get better ones separately), pre infusion and a pressure gauge
@@EscapeSquad Hey man.I am not from Greece but from Romania. Not very far. That Ethiopia is a good coffee. I am changing origins to discover new flavors.
@@Dimitriyus I guess that's one from the most exciting parts in making espresso! Really liked your process! I am also using gaggia with a graef Grinder but I need to upgrade it! Yesterday my bottomless portafilter came so today I am dialing again my coffee! Greetings from Greece! Here we have the Greek name Dimitris so I thought you where from here too!
Hi ,i recently bought the old gaggia classic for a nice deal. Can you give me some advice about how often do i need to backflush my gaggia? And also, do i get backflush basket in the gaggia packaging? Because my gaggia haven't arrived yet
Hey. I don't think Gaggia comes with a "blind" basket. I usually do water backflush at least once a week and with pully stuff maybe once o month. But be careful, if you have the stock shower disperser and shower screen you may want to remove them when flushing with product. They are from aluminium and it can oxidise and and develop some nasty things. I recommend to upgrade those parts for a brass or stainless ones (shower block and shower screen). You have a excellent espresso machine. I hope you will be paring it with a good espresso grinder!
@@Dimitriyus i'm pairing it with Gaggia MDF because it is on sale haha... hopefully it is good enough. well thanks for the advice. Can't wait for that baby sit on my kitchen
I got something to ask if you dont mind. I recently receive my gaggia. Do i need to put the rubber thingy whenever i use the non presureized basket? Because i try it out, but the extraction is going nuts. Its like spread all over my table. I use the same grind setting on the single shot basket presureized (i use the rubber thingy), and it extract perfectly fine. And also, how much gr do you use for single shot and double shot in gaggia? Really hope that you have a solutions for my machine. Thanks before
@@boschdieselserviceanekatur9112 hey man, if you are using the grinder you should not be bothered with the pressure platic obturator. You have to find the right grinding size for the espresso receipe and adjust for taste.
@@Dimitriyus thanks for the reply, man. Here's some link that i want to show you ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wzHM9KwYGDY.html In that video, they use 2 way pin (which is the black rubber thingy), either they use non presurized or presurized basket. At first, i thought, non presurized dont need that 2 way pin. What do you think? Kinda confused at the moment haha... my espresso spread like that video if i remove the pin
I had the exact same setup even the distribution tool! The coffee looks quite light in colour which would benefit from a slightly higher brew temp. If you hit the steam button for around 15 seconds before you hit the brew button it will heat up the water slightly. You can test the timing of the steam button by checking there is no hissing and steaming coming out of the group head. Also you want the ground coffee in contact with air for the least time possible before brewing, looks like nearly 2 minutes from grind to brew, try get everything ready THEN grind. 👍
Thanks for replying. I use to go with the "steam" method now. The lighter colour of the coffee was due to the beans and the roasting process who was a little lighter than a "italian type of roasting".
Hi. Yes, I use the scale for every extraction that I do. The scale helps me to stop the extraction in time to avoid any sub or over extraction. Basically i use a 1:2 ratio. 18 gr of coffee and 36 yield in around 25-30 sec.
@@maxfactor4209 Any coffee shop worth it's weight is weighing dose and yield. Please go back to drinking your starbucks frappuccino while the grownups enjoy their espresso.
@@stefanodomeni this whole coffee turned into some sort of fetish religion which I absolutely hate it.. people using jeweler scale to dose .. what a BS.... I do make my own coffee, have my own Rocket but I'll never go full retarded like many do
Great video.... Very good process control. I also have a Gaggia Classic and have come to understand how critical process control is for consistently near-perfect espresso.
Hi that's a nice video. I appreciate it. I want to ask question what kind steam wand you are using? That's not the original steam wand for that old gaggia classic. Please reply. Thank you.
Dimitriyus can you recommend any other Megnon machine which is not too expensive and easy to use for beginner and will work with Giaggia Classic? Also super beginner question: how do I know for how long I should brew the espresso? I’m talking about starting my adventure with a coffee machine so sorry if it’s stupid question.
@@Joanna-tg5fd Hi, Joanna. You are welcome to ask. The cheapest Mignon you cand find is the Manuale. Is the same engine like the Specialita but the screen and the timer. It is a great grinder. Basically without a good espresso grinder you will not be able to extract a good cup of espresso. Basically, if you are using the double basket who is delivered with Gaggia, you can put 16g of coffee and have a 1:2 ratio. 16g in 32g out in the cup in about 25-30 seconds. If your coffee pours to quickely you have to grind finer, if your coffee pours very slow you need to go coarser. I recommend to find a local roaster for a good and fresh coffee. You can find real cheap 0.1g pocket scales and ikea like timers to tune your espresso. Feel free to come back and ask for informations. Good luck!
Dimitriyus so I can reach by Manuale coarser or finer grind for Giaggia without too much problems and the grinder will remember the settings and has enough wide scale to costumes grind for good espresso? I’m sorry if the questions are stupid but in the beginning I wanted to buy a specialista from Delonghi so I improved my knowledge in last couple of weeks and still keeping going to learn based on experience of other people. Are the author of 101coffeemaschine blog or the name is just a coincidence? 😊 Edit: I’m also thinking about Mignion Silenzio now.
@@Joanna-tg5fd In essence eureka makes a easy to adjust knob for the grinding size. Once you found the right grinding size, the grinder will allways deliver the same results. The changes may occur due to coffee humidity and temp variations and type of the coffee itself. Delonghi stuff is basically plastic waste. Is cheaper as it is, but no good for constant use.
